Dessert help, please...

The Apple Lady's Apple Cake Almost all apples and mixed by hand..

Tried and True!
The Apple Lady’s Apple Cake

1/2 cup all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/8 tsp. fine sea salt
1/2 tsp. pure vanilla extract
2 large eggs, lightly beaten
2 Tbs. vegetable oil
1/2 cup whole milk
4 baking apples (about 2 lbs. total), cored, peeled and cut into thin wedges (I use golden delicious)

The Topping:
1/3 cup sugar
1 large egg, lightly beaten
3 Tbs. unsalted butter, melted


Serves 8
Equipment: 9-inch springform pan

Preheat oven to 400°F.
Butter a 9-inch springform pan and set aside

In a large bowl, combine the flour, sugar, baking powder and sea salt and stir to blend. Add vanilla extract, eggs, oil and milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.

Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 min.

Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg and melted butter and stir to blend. Set it aside.

Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when presses with a fingertip, about 10 minutes.

Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into wedges.

Notes: Patricia Wells - “When you make this cake, you will be surprised by the small amount of batter, the quantity of apples. In effect, this is more of a crustless pie, in that the batter is just there to hold the apples together. What I love most about this recipes is that it allows the full flavor of the apple to shine through.”

Note: Cook until you can see the custard or batter is set before adding the topping.


Source of recipe: Patricia Wells

 
My old standby for quick, painless, and a crowd pleaser...

whip cream, flavor with vanilla, cognac, and powdered sugar, pile into champagne flutes, chocolate shavings on top.

People go nuts over this and it takes all of 10 minutes.

 
A simple pear clafouti...

Roasted Pear and Cinnamon Clafouti
Bon Appétit | December 2002


The French dessert that's known as clafouti is a pancake crossed with a fruit-filled custard. It's best served warm, right from the skillet. If you don't have a cast-iron skillet, any ovenproof variety is fine. Serve with vanilla ice cream.

Makes 6 servings.

4 large pears, peeled, cored, quartered
1/4 cup pure maple syrup
3 large eggs
1 1/3 cups half and half
3/4 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 cup plus 1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
Pinch of salt


Preheat oven to 450̊F. Butter 9-inch heavy-bottomed skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350̊F.
Place eggs, half and half, and vanilla in blender and process until smooth.

Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.

 
Or something like this Lemon Curd Mousse, served alone in a champagne or martini glass, garnished

on top with some lovely berries or maybe candied lemon zest. Or candied cranberries, to make it seasonal as well.

Or serve the mousse with the suggested poached pears...another easy dessert idea..something with poached pears, although you already have apples going on in the menu so you may not want another similar fruit. And you already know how easy it is to make whipped cream with a whisk, so the lemon curd mousse would be easy.

http://www.culinarycafe.com/Desserts/Lemon_Curd_Mousse.html

 
These are spectacular, Sandra- REC Chocolate-Coconut Phyllo Triangles

I served these at a party along with four other desserts and people lined up for these and pretty much left the others!

CHOCOLATE-COCONUT PHYLLO TRIANGLES
From Eveyln in Athens

4 ounces semisweet chocolate, chopped (I used Cadbury's Royal Dark and it was fabulous in this recipe) :
1/4 cup grated sweetened coconut, toasted
1/4 cup thinly sliced almonds, toasted (I mixed the coconut and almonds and toasted on a cookie sheet in the oven at 300 degrees until the coconut started to brown)
1/2 cup butter, softened
6 sheets phyllo pastry, halved crosswise
vanilla ice cream

Chop chocolate fine; add coconut, almonds and ¼ cup of butter.
Blend mixture until smooth
Melt remaining butter.
Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
Brush strip lightly with some of the melted butter.
Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles. Bake in preheated oven at 400 degrees for 12 minutes or until browned. Serve with French Vanilla ice cream.

 
Yowza! So many choices, I'll spend all night choosing! Thanks very much everyone, will post results.

 
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