Help

I'm having a dinner party for 12 pepole and I need a really good
dessert recipe, fed up with asda cheescake. Any ideas would be welcome.

Marion

marionc wrote:
>
> Help
>
> I'm having a dinner party for 12 pepole and I need a really good
> dessert recipe, fed up with asda cheescake. Any ideas would be welcome.
>
> Marion


A nice dessert and easy to make can be found at the Kraft website.
Google Kraft and lush cake.....Sharon

individual fruit crumbles with a scoop of yummy icecream? darn easy if you
have the ramekins already, can be made ahead and put into the oven as you
are eating the main course...

chris

"marionc" > wrote in message
oups.com...
> Help
>
> I'm having a dinner party for 12 pepole and I need a really good
> dessert recipe, fed up with asda cheescake. Any ideas would be welcome.
>
> Marion
>

"marionc" > wrote in message
oups.com...
> Help
>
> I'm having a dinner party for 12 pepole and I need a really good
> dessert recipe, fed up with asda cheescake. Any ideas would be welcome.
>
> Marion

Get a nice lemon sorbet of good quality. Put a few scoops into a dessert or
wine glass - top with fresh berries and some lemon zest. If you want the berries
can be soaked in a little cream sherry just for the vanilla undertones.

Dimitri

marionc wrote:
> Help
>
> I'm having a dinner party for 12 pepole and I need a really good
> dessert recipe, fed up with asda cheescake. Any ideas would be welcome.
>
> Marion
>


Trifle, tiramisu, caramel custard, pies, tarts, cake with creme anglais,
bananas Foster, eclairs, bread pudding, torte, homemade ice cream with
shortbread cookies (biscuits).

We can get very nice tiny creampuffs (profitteroles) frozen, from the
Netherlands. I often serve these to guests plated on swirls of
chocolate or caramel and topped with confectioner's sugar.

gloria p

look for the recipe for Barb's Rhubarb Custard Cake. Make it as-is, or
sub your favorite fruit. It's a popular one around here!!

How about an upside down apple honey cake? Here is a recipe for 12
servings.
Put a 12x10 inch pan in the oven with 3/4 cup of honey in it. Turn the
oven on to 375 and let the honey warm while you make the batter and
slice apples.
You will need to peel, core and thinly slice 4 apples. When this is
done you can put them in the pan with the honey and place it back in
the oven. Next make the batter.
Brown 1 cup of butter. Beat it with 1 cup honey, 1 tbsp. Baking soda
and 1 tbsp. baking powder. Add in 4 eggs, 1 tbsp. vanilla and 1 cup
plain yogurt. Finally stir in 3 cups whole grain flour, and 1 cup
white flour. Pour the batter over the honey and apples, and bake for 1
hour, or until a toothpick comes out of the cake clean. When the cake
is done, you will want to cool for 10 minutes and then turn it out of
the pan. If you wait to long to take it out the honey will cook and
stick. It is best served still warm with vanilla ice cream.

"marionc" > wrote in message
oups.com...
> Help
>
> I'm having a dinner party for 12 pepole and I need a really good
> dessert recipe, fed up with asda cheescake. Any ideas would be welcome.
>
> Marion
>

How about this?

It's only for 8, But I can scale it up to 12 or 16 if you want, but it can
get pretty messy with 1/2s and other silly
measurements coming into play.

Please note that the imperial mesurements are UK imperial.

* Exported from MasterCook *

Rum and Banana Souffle

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Baked Dessert
Fruit Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 grams caster sugar -- (4.5 oz)
1 tablespoon caster sugar (extra)
12 medium eggs
75 grams plain flour -- (3 oz)
375 millilitres milk -- (13 fl. oz)
20 grams unsalted butter -- (3/4 oz)
1 split vanilla pod
1 large banana -- mashed
2 tablespoons rum -- to taste
icing sugar -- to dust
unsalted butter -- to coat ramekins
caster sugar -- to dust ramekins

Preheat the oven to 180°C/350°F/Gas mark 4. Grease 8 ramekin dishes with
butter and then dust with caster sugar.
Separate the yolks from the whites of 10 eggs, putting 8 yolks in one bowl,
2 yolks in another, and 4 egg whites in another bowl.
Add the 125 g of sugar and 2 remaining whole eggs to the bowl containing the
2 egg yolks. Whisk to a light, pale colour, then fold in the flour.
Place the milk, butter and vanilla pod in a saucepan and bring to the boil.
Then remove from the heat and discard the vanilla pod.
Pour the egg mixture into the saucepan of milk, whisking vigorously and
continuously until a very thick custard is formed. Then return to the heat
and whisk continuously until it comes to the boil. Add the 8 yolks and beat
in briefly.
Remove from the heat and pour into a clean bowl. Beat (by hand or with a
mixer) for 5 minutes. This will make the mixture smooth and also help to
cool it down. This is the 'base' for the soufflé.
Mix the rum with the mashed banana, add this to the 'base' and set to one
side.
Beat the 4 egg whites in a large glass bowl until they begin to form peaks.
Then gradually add the tbsp of sugar, beating continually until stiff peaks
form.
Using a rubber spatula, fold 1/5 of the egg white carefully into the base,
making sure not to beat the air out. Then fold in another 3/5 of the egg
white. At this point, you need to choose whether to add the remaining 1/5 of
the egg white, which will make the soufflé rise more, but will reduce the
flavour.
Divide the mixture between the ramekins, filling them to the top. Bake for
10 minutes or until golden brown and cooked. Then remove from the oven and
dust with icing sugar.
Serve immediately.

Source:
"BBC OPEN2 - Ever Wondered About Food."

- - - - - - - - - - - - - - - - - - -

"Jude" > said:

> look for the recipe for Barb's Rhubarb Custard Cake. Make it as-is, or
> sub your favorite fruit. It's a popular one around here!!

For my filing purposes, I've slapped Barb's name in the title and the
author. For the origins of the recipe, see Recipe Source at bottom.

People have had success with raspberries, but I'd stay away from bananas,
unless you like gray discs in your desserts.

* Exported from MasterCook *

Barb Schaller's Rhubarb Custard Cake

Recipe By :Barb Schaller
Serving Size : 18 Preparation Time :0:00
Categories : cakes desserts
fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow cake mix -- 2-layer
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream -- 2 cups

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13" pan. Dump the chopped rhubarb on top of the cake
batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream
(unwhipped) over the sugar. Bake at 350°F for 50-60 minutes, until cake
springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes
1-18 (depending on how you cut it!!) dee-vine servings.

Source:
"Star Tribune Taste Section 5/25/88"

- - - - - - - - - - - - - - - - - - -

NOTES : If you make the full recipe, make certain your pan is at least
2-1/2" deep -- 3" is better. If it's only two inches, take out about a
half cup of the batter before proceeding with the rhubarb, sugar, and
cream.

Halve the recipe (Jiffy one-layer cake mix) and use a 9" square pan; bake
±45 minutes. (5/16/95.)

Damsel in dis Dress wrote on 19 Sep 2005 in rec.food.cooking

> For my filing purposes, I've slapped Barb's name in the title and the
> author. For the origins of the recipe, see Recipe Source at bottom.
>
> People have had success with raspberries, but I'd stay away from bananas,
> unless you like gray discs in your desserts.
>
>

I had great success using 3 cups strawberries and 1 cup raspberries as a
replacement for the rhubarb. Others like canned pears.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Damsel in dis Dress" > wrote in message
news
> People have had success with raspberries, but I'd stay away from bananas,
> unless you like gray discs in your desserts.

Depends on how you prepare the dessert. If mashed down well, and
amalgamated well with other ingredients, tends to be ok.

Anyway, here is another to try;

Blueberry & Apple Cobbler

175g Bramley Cooking Apple, approx. (6 oz)
250g Punnet Blueberries (9oz)
50g Light muscovado sugar (2oz)
250g Carton Mascarpone
--For the topping--
85g Butter, cut into pieces (3oz)
225g Flour, self raising (8oz)
50g Light muscovado sugar (2oz)
1 Lemon, grated zest of
150g Carton Natural Yogurt

Preheat oven to 220C/Gas7/Fan 200C.
Peel, core and thinly slice apple, put into a 1.5L / 2.5Pint ovenproof dish.
Scatter over the blueberries, sprinkle with the muscovado sugar and gently
stir.
Spoon over the mascarpone.

Make the topping:
Rib the butter into the flour by hand or in a food processor, until it looks
like breadcrumbs.
Stir in the sugar and lemon zest.
Make a well in the centre and tip in the yogurt, stir evenly until combined,
but do not overmix.

Spoon the cobbler mixture onto the fruit and mascarpone.
Bake for 20 minutes until the topping is risen and golden and the filling is
bubbling.

Serves: 6
Source: BBC Good Food Magazine - 52 Simple Suppers Supplement.

--

A suggestion for those who don't have such a sweet tooth, like me.

I have cooked Barb's Rhubarb Custard Cake several times and reduce the
sugar to no more than 1/2 cup. It allows some of the tartness of the
fruit to come through.




On Mon, 19 Sep 2005 21:46:34 -0500, Damsel in dis Dress
> wrote:

>"Jude" > said:
>
>> look for the recipe for Barb's Rhubarb Custard Cake. Make it as-is, or
>> sub your favorite fruit. It's a popular one around here!!
>
>For my filing purposes, I've slapped Barb's name in the title and the
>author. For the origins of the recipe, see Recipe Source at bottom.
>
>People have had success with raspberries, but I'd stay away from bananas,
>unless you like gray discs in your desserts.
>
> * Exported from MasterCook *
>
> Barb Schaller's Rhubarb Custard Cake
>
>Recipe By :Barb Schaller
>Serving Size : 18 Preparation Time :0:00
>Categories : cakes desserts
> fruits
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 yellow cake mix -- 2-layer
> 4 cups chopped rhubarb
> 1 cup granulated sugar
> 1 pint whipping cream -- 2 cups
>
>Prepare batter for cake mix according to package directions; turn into
>greased and floured 9x13" pan. Dump the chopped rhubarb on top of the cake
>batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream
>(unwhipped) over the sugar. Bake at 350°F for 50-60 minutes, until cake
>springs back when lightly touched.
>
>Cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes
>1-18 (depending on how you cut it!!) dee-vine servings.
>
>Source:
> "Star Tribune Taste Section 5/25/88"
>
> - - - - - - - - - - - - - - - - - - -
>
>NOTES : If you make the full recipe, make certain your pan is at least
>2-1/2" deep -- 3" is better. If it's only two inches, take out about a
>half cup of the batter before proceeding with the rhubarb, sugar, and
>cream.
>
>Halve the recipe (Jiffy one-layer cake mix) and use a 9" square pan; bake
>±45 minutes. (5/16/95.)