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Help! My hubby has invited his staff for a BBQ/Pool party and I
- Thread starter lorijean
- Start date
This Lentil Salad is great with grilled food.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17806
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17806
I have found that a great way to make dessert for a crowd is to make Italian Semifreddo.
Here's a recipe for Semifreddo s'mores that we love (this recipe can be made several days ahead):
Servings: 8
Ingredients
SEMIFREDDO
2 cups Marshmallow Fluff
2 cups heavy cream
8 large egg yolks
1/4 cup sugar
1/4 cup water
GRAHAM CRACKERS
2 sticks unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 cup all-purpose flour, plus more for dusting
1 teaspoon salt
MILK-CHOCOLATE SAUCE
1/2 cup packed light brown sugar
1/2 cup light corn syrup
1/3 cup heavy cream
1 tablespoon unsweetened cocoa powder
1 cup milk-chocolate chips
1/4 teaspoon pure vanilla extract
1 teaspoon coarse sea salt, such as Maldon
Directions
Make the semifreddo: Preheat the broiler. Line a large baking sheet with parchment paper and lightly spray the parchment with vegetable oil spray. Spread the Marshmallow Fluff on the parchment in an even 1/2-inch-thick layer. Broil the Fluff for 1 minute, until golden brown all over. Let stand until cool, then fold the fluff a few times to slightly incorporate the browned top.
In a large bowl, using an electric mixer, beat the heavy cream at medium-high speed until it holds firm peaks. Refrigerate the whipped cream until ready to use. In a standing mixer fitted with a whisk, beat the egg yolks at medium-high speed until pale, about 3 minutes. Meanwhile, in a small saucepan, combine the sugar with the water and bring to a boil. Boil over moderately high heat until the syrup reaches 235° on a candy thermometer, about 5 minutes. Remove from the heat immediately.
With the mixer at medium speed, gradually pour the hot sugar syrup into the egg yolks, then beat at medium-high speed until tripled in volume, about 8 minutes. Fold in the chilled whipped cream until no streaks remain.
Using a fork, pull off 1-inch chunks of the marshmallow and fold into the whipped cream. Scrape the semifreddo into an 8-by-11 1/2-inch glass dish, cover with plastic wrap and freeze for 4 hours, until frozen.
Make the graham crackers: Preheat the oven to 325°. Line an 11-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer, beat the butter with the brown sugar and honey at medium speed until pale and fluffy, about 2 minutes. Add the whole wheat flour, 1/2 cup of the all-purpose flour and the salt and mix at low speed until just combined.
Turn the dough out onto the prepared baking sheet and pat it into a disk. Lightly dust the dough with flour and roll it out to a 1/4-inch thickness. Bake for 30 minutes, until golden; turn the baking sheet halfway through for even browning. Let stand until completely cool, about 1 hour, then break into 3-inch shards.
Make the milk-chocolate sauce: In a small saucepan, bring the brown sugar, corn syrup, heavy cream and cocoa powder to a simmer. Cook over moderately high heat until the sugar is dissolved, about 1 minute. Remove from the heat. Stir in the chocolate chips and vanilla until smooth. Pour the sauce into a small pitcher and let stand until cooled slightly, about 30 minutes. Stir in the salt just before serving.
Let the semifreddo stand at room temperature for 10 minutes. Scoop the semifreddo into bowls and top with the warm chocolate sauce. Garnish with the graham cracker shards and serve.
Make Ahead
The semifreddo can be frozen for up to 1 week. The graham crackers can be stored in an airtight container for up to 3 days. The milk-chocolate sauce can be refrigerated for up to 5 days. Gently rewarm it and stir in the salt just before serving.
http://www.foodandwine.com/recipes/semifreddo-smores
Here's a recipe for Semifreddo s'mores that we love (this recipe can be made several days ahead):
Servings: 8
Ingredients
SEMIFREDDO
2 cups Marshmallow Fluff
2 cups heavy cream
8 large egg yolks
1/4 cup sugar
1/4 cup water
GRAHAM CRACKERS
2 sticks unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 cup all-purpose flour, plus more for dusting
1 teaspoon salt
MILK-CHOCOLATE SAUCE
1/2 cup packed light brown sugar
1/2 cup light corn syrup
1/3 cup heavy cream
1 tablespoon unsweetened cocoa powder
1 cup milk-chocolate chips
1/4 teaspoon pure vanilla extract
1 teaspoon coarse sea salt, such as Maldon
Directions
Make the semifreddo: Preheat the broiler. Line a large baking sheet with parchment paper and lightly spray the parchment with vegetable oil spray. Spread the Marshmallow Fluff on the parchment in an even 1/2-inch-thick layer. Broil the Fluff for 1 minute, until golden brown all over. Let stand until cool, then fold the fluff a few times to slightly incorporate the browned top.
In a large bowl, using an electric mixer, beat the heavy cream at medium-high speed until it holds firm peaks. Refrigerate the whipped cream until ready to use. In a standing mixer fitted with a whisk, beat the egg yolks at medium-high speed until pale, about 3 minutes. Meanwhile, in a small saucepan, combine the sugar with the water and bring to a boil. Boil over moderately high heat until the syrup reaches 235° on a candy thermometer, about 5 minutes. Remove from the heat immediately.
With the mixer at medium speed, gradually pour the hot sugar syrup into the egg yolks, then beat at medium-high speed until tripled in volume, about 8 minutes. Fold in the chilled whipped cream until no streaks remain.
Using a fork, pull off 1-inch chunks of the marshmallow and fold into the whipped cream. Scrape the semifreddo into an 8-by-11 1/2-inch glass dish, cover with plastic wrap and freeze for 4 hours, until frozen.
Make the graham crackers: Preheat the oven to 325°. Line an 11-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer, beat the butter with the brown sugar and honey at medium speed until pale and fluffy, about 2 minutes. Add the whole wheat flour, 1/2 cup of the all-purpose flour and the salt and mix at low speed until just combined.
Turn the dough out onto the prepared baking sheet and pat it into a disk. Lightly dust the dough with flour and roll it out to a 1/4-inch thickness. Bake for 30 minutes, until golden; turn the baking sheet halfway through for even browning. Let stand until completely cool, about 1 hour, then break into 3-inch shards.
Make the milk-chocolate sauce: In a small saucepan, bring the brown sugar, corn syrup, heavy cream and cocoa powder to a simmer. Cook over moderately high heat until the sugar is dissolved, about 1 minute. Remove from the heat. Stir in the chocolate chips and vanilla until smooth. Pour the sauce into a small pitcher and let stand until cooled slightly, about 30 minutes. Stir in the salt just before serving.
Let the semifreddo stand at room temperature for 10 minutes. Scoop the semifreddo into bowls and top with the warm chocolate sauce. Garnish with the graham cracker shards and serve.
Make Ahead
The semifreddo can be frozen for up to 1 week. The graham crackers can be stored in an airtight container for up to 3 days. The milk-chocolate sauce can be refrigerated for up to 5 days. Gently rewarm it and stir in the salt just before serving.
http://www.foodandwine.com/recipes/semifreddo-smores
We used to our staff, 45 people every summer who had specific expectations for
this particular party. They always wanted the same thing.
1. I do garlic bread by slowly simmering lots of garlic in lots of butter. I cut baguettes at an angle, almost through to the bottom and pour garlic butter on each side of slices. I then put in one thick slice of mozzarella cheese. Wrap and pile them all into the oven to look after themselves. That was a hit and I think it would be good with your meats.
2. I also did prime ribs just rubbed with our version of a smoking spice but no smoke in the Q. They all went onto the rotiss for upright grill to take care of. I usually got 5 roasts on there (and bought an extra standby motor). When they came off, there was usually a fight over who got to sit on the deck and gnaw on the bones. Lots of horseradish/mayo sauce for that. I got to enjoy the company with meat on the rotiss. And we did not normally use any help staff for summer parties.
3. I can't remember what we did for potatoes.
Usually, I would buy a huge Greek salad from a local Greek diner that made superb concoctions. I couldn't do as well myself so why would I bother? That was a perfect veg as it was full of whole veg and lots of dill and cheese, olives, onions. I think that is an easy thing to do. The salad worked well to balance the meal as it was always a hot night.
Lots and lots of hors d'oeuvres made by me. Lots of different olives. Usually a pissaladiere.
Summer sangria or summer (light) punches and waaaaay too much wine.
I always made an elaborate dessert myself, the night before. I bought fancy cakes once, but somehow, I think people are happier to see the hostess go to a whole lot of trouble constructing desserts that they can't buy themselves.
We always had to warn the neighbourhood each year, as by the time people got into the pool, it got very loud and lasted until 4 am. I wonder if I'm too old for that now.
this particular party. They always wanted the same thing.
1. I do garlic bread by slowly simmering lots of garlic in lots of butter. I cut baguettes at an angle, almost through to the bottom and pour garlic butter on each side of slices. I then put in one thick slice of mozzarella cheese. Wrap and pile them all into the oven to look after themselves. That was a hit and I think it would be good with your meats.
2. I also did prime ribs just rubbed with our version of a smoking spice but no smoke in the Q. They all went onto the rotiss for upright grill to take care of. I usually got 5 roasts on there (and bought an extra standby motor). When they came off, there was usually a fight over who got to sit on the deck and gnaw on the bones. Lots of horseradish/mayo sauce for that. I got to enjoy the company with meat on the rotiss. And we did not normally use any help staff for summer parties.
3. I can't remember what we did for potatoes.
Usually, I would buy a huge Greek salad from a local Greek diner that made superb concoctions. I couldn't do as well myself so why would I bother? That was a perfect veg as it was full of whole veg and lots of dill and cheese, olives, onions. I think that is an easy thing to do. The salad worked well to balance the meal as it was always a hot night.
Lots and lots of hors d'oeuvres made by me. Lots of different olives. Usually a pissaladiere.
Summer sangria or summer (light) punches and waaaaay too much wine.
I always made an elaborate dessert myself, the night before. I bought fancy cakes once, but somehow, I think people are happier to see the hostess go to a whole lot of trouble constructing desserts that they can't buy themselves.
We always had to warn the neighbourhood each year, as by the time people got into the pool, it got very loud and lasted until 4 am. I wonder if I'm too old for that now.
heather_in_sf
Well-known member
Here is a fun and delicious dessert, REC: Miracle Margarita Flan Cake
I used to make this for summer BBQ's all of the time, and each time I ask myself why I don't make it more often.
Miracle Margarita Flan Cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 eggs
3 tablespoons Grand Marnier
1 teaspoon very finely grated orange zest
Vegetable-oil cooking spray
½ cup cajeta (Mexican caramel sauce) or caramel ice cream topping
1 (18.25-ounce) box butter recipe cake mix, plus ingredients called for on box
½ cup gold tequila
1 teaspoon very finely grated lime zest
1 cup sweetened flaked coconut
Preheat oven to 325 F. In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier and orange zest together. Set aside.
Generously spray a 12-cup Bundt pan with vegetable-oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside.
Prepare the cake mix according to the package directions, substituting the ½ cup tequila for ½ cup of the required water, and adding lime zest. Fold coconut into the cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter (the milk mixture will sink and the batter will rise).
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving plate. Let cool completely. Makes 12 to 14 servings.
PER SERVING: Cal 366 (23% fat) Fat 9 g (5 g sat) Fiber trace Chol 58 mg Sodium 359 mg Carb 58 g Calcium 226 mg
SOURCE: Viva Margarita
I used to make this for summer BBQ's all of the time, and each time I ask myself why I don't make it more often.
Miracle Margarita Flan Cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 eggs
3 tablespoons Grand Marnier
1 teaspoon very finely grated orange zest
Vegetable-oil cooking spray
½ cup cajeta (Mexican caramel sauce) or caramel ice cream topping
1 (18.25-ounce) box butter recipe cake mix, plus ingredients called for on box
½ cup gold tequila
1 teaspoon very finely grated lime zest
1 cup sweetened flaked coconut
Preheat oven to 325 F. In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier and orange zest together. Set aside.
Generously spray a 12-cup Bundt pan with vegetable-oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside.
Prepare the cake mix according to the package directions, substituting the ½ cup tequila for ½ cup of the required water, and adding lime zest. Fold coconut into the cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter (the milk mixture will sink and the batter will rise).
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving plate. Let cool completely. Makes 12 to 14 servings.
PER SERVING: Cal 366 (23% fat) Fat 9 g (5 g sat) Fiber trace Chol 58 mg Sodium 359 mg Carb 58 g Calcium 226 mg
SOURCE: Viva Margarita
This is delicious (it's also in T&T): Citrus Green Bean Salad:
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
Dressing:
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Serves 6-8.
From cooksrecipes.com
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
Dressing:
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Serves 6-8.
From cooksrecipes.com
Another great salad - very refreshing: Carrot, Orange, and Radish Salad:
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omitted it)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
6 servings.
Adapted from Recipesource:
http://www.recipesource.com/ethnic/africa/morocco/carrot-orange-radish-salad1.html
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omitted it)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
6 servings.
Adapted from Recipesource:
http://www.recipesource.com/ethnic/africa/morocco/carrot-orange-radish-salad1.html
This is a great dessert for the hot weather - and very easy to make: Lemon Ice Cream Surprise:
(I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great).
LEMON ICE CREAM SURPRISE
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed (one person used frozen orange juice)
DIRECTIONS:
1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish - I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
posted by Mer - Recipezaar
http://www.recipezaar.com/92215
(I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great).
LEMON ICE CREAM SURPRISE
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed (one person used frozen orange juice)
DIRECTIONS:
1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish - I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
posted by Mer - Recipezaar
http://www.recipezaar.com/92215
For a more substantial salad,this is fantastic(in T&T):Curried Couscous Salad w/ Dried Cranberries
Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.
Yield: 8 servings (serving size: 1 cup)
Adapted from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616
Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.
Yield: 8 servings (serving size: 1 cup)
Adapted from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616
I love making GayleMO's Pineapple Layer Cake in the summer. It just seems....summery.
I had been making it for YEARS before I finally made the connection that Gayle's Pinapple Layer Cake is ACTUALLY our GayleMo!! I actually said to her: "You're THAT Gayle? As In "Gayle's Pineapple Cake" Gayle?" It was like living next door to Bruce Springsteen and borrowing a guitar from him without realizing who he was.
You know that feeling...how in the middle of the night you get an insatiable craving for a Fender Stratocaster? This pineapple cake is like that.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9689
I had been making it for YEARS before I finally made the connection that Gayle's Pinapple Layer Cake is ACTUALLY our GayleMo!! I actually said to her: "You're THAT Gayle? As In "Gayle's Pineapple Cake" Gayle?" It was like living next door to Bruce Springsteen and borrowing a guitar from him without realizing who he was.
You know that feeling...how in the middle of the night you get an insatiable craving for a Fender Stratocaster? This pineapple cake is like that.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9689
georgiarose
Well-known member
Thanks Heather! This looks really good. Is cajeta the same as dulce de leche?
Some other dessert ideas:Key Lime Pie, Strawberry Charlotte Russe,Strawberry or Raspberry Cream Pie,
Tons Of Blueberry Coffee Cake, Streusel Topped Triple Berry Coffee Cake (in T&T), Orange Butter Cake, and of course, lots of brownies, cookies, and chocolate cakes - too many to list...
Will post any of the above if you're interested.
Tons Of Blueberry Coffee Cake, Streusel Topped Triple Berry Coffee Cake (in T&T), Orange Butter Cake, and of course, lots of brownies, cookies, and chocolate cakes - too many to list...
Will post any of the above if you're interested.
Cathy Z's Creamy Pasta Salad is always a crowd pleaser. and ice cream sandwiches made with
homemade or Costco cookies would be a fun do-ahead dessert.
http://eat.at/swap/forum17/37_Cathy_Zs_Creamy_Pasta_Salad
homemade or Costco cookies would be a fun do-ahead dessert.
http://eat.at/swap/forum17/37_Cathy_Zs_Creamy_Pasta_Salad
For dessert, I love the Frogs Eye Salad (AngAK) in T&T Salads
great for a large crowd, can make ahead. Everyone loves it!
http://eat.at/swap/forum17/26_Frogs_Eye_Salad
great for a large crowd, can make ahead. Everyone loves it!
http://eat.at/swap/forum17/26_Frogs_Eye_Salad
How about Watermelon Salad? Rec inside
A little sweet, a little tart:
2 cups cubed/seeded watermelon
1 cup cantelope
1/2 cup sliced red onion
1/3 cup crumbled feta cheese
2 seedless cucumbers, diced
1/4 cup red grapes
splash of lime juice
cracked black pepper
Toss all together, or add a spoonful or two on top of a mixed greens salad.
Suggested salad dressing:
Equal parts yogurt and orange juice, mixed with a little honey, or...
equal parts balsamic vinegar and canola oil, a little thyme, oregano, and mint (hopefully fresh at this time of year). Make the dressing a day ahead and add to salad at serving time.
A little sweet, a little tart:
2 cups cubed/seeded watermelon
1 cup cantelope
1/2 cup sliced red onion
1/3 cup crumbled feta cheese
2 seedless cucumbers, diced
1/4 cup red grapes
splash of lime juice
cracked black pepper
Toss all together, or add a spoonful or two on top of a mixed greens salad.
Suggested salad dressing:
Equal parts yogurt and orange juice, mixed with a little honey, or...
equal parts balsamic vinegar and canola oil, a little thyme, oregano, and mint (hopefully fresh at this time of year). Make the dressing a day ahead and add to salad at serving time.
heather_in_sf
Well-known member
I am not sure about that. I use jarred caramel sauce, a different one each time
And it's so good! Try the dulche de leche, I love that stuff!!!
And it's so good! Try the dulche de leche, I love that stuff!!!