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ISO: ISO picnic desserts to please a gourmet crowd
- Thread starter greedie
- Start date
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cynupstateny
Well-known member
You may want to check in "favorites" for some great ideas!
The "Chocolate Sour Cream Bundt Cake" in Favorites is THE best chocolate cake.....
Even better when wrapped and left out overnight. Deep, deep chocolatey, moist, dense, but not too dense, very easy to slice and plate.(see #12)
Another great one is the Orange Butter Cake. (#23)
Even better when wrapped and left out overnight. Deep, deep chocolatey, moist, dense, but not too dense, very easy to slice and plate.(see #12)
Another great one is the Orange Butter Cake. (#23)
REC: Lemon Ice Cream Surprise...
This is probably not appropriate for a picnic, since it's made with ice cream, and ice cream has a strange way of melting smileys/smile.gif, but I'll post it anyway. It's delicious, very, very refreshing and ridiculously simple to make:
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
DIRECTIONS:
1. From the poster: "I use an 8" square baking dish for this."
2. Mix graham cracker crumbs and melted margarine (or butter).
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
posted by Mer - Recipezaar
This is probably not appropriate for a picnic, since it's made with ice cream, and ice cream has a strange way of melting smileys/smile.gif, but I'll post it anyway. It's delicious, very, very refreshing and ridiculously simple to make:
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
DIRECTIONS:
1. From the poster: "I use an 8" square baking dish for this."
2. Mix graham cracker crumbs and melted margarine (or butter).
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
posted by Mer - Recipezaar
REC: Mocha Truffle Cookies....
These are totally decadent. Deeply delicious, rich and chocolatey.
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Cookies should remain very soft, almost raw to the touch in the centers; the edges will get crunchy as they cool).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies.
From Better Homes and Gardens - Edited by Meryl
These are totally decadent. Deeply delicious, rich and chocolatey.
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Cookies should remain very soft, almost raw to the touch in the centers; the edges will get crunchy as they cool).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies.
From Better Homes and Gardens - Edited by Meryl
Joe's Lemon Bars in favorites are always a hit, and big fat rice krispy treats were a hit at my last
get-together. Not gourmet, but a favorite with just about everyone. I made a double batch and then put the whole mix into a 9X13 pan and pressed down well and then I sprinkled them with some colored ball sprinkles. The fudge topped brownies in favorites are also very rich and good for a picnic.
get-together. Not gourmet, but a favorite with just about everyone. I made a double batch and then put the whole mix into a 9X13 pan and pressed down well and then I sprinkled them with some colored ball sprinkles. The fudge topped brownies in favorites are also very rich and good for a picnic.
sandi-in-hawaii
Well-known member
Bar cookies are easy to transport - how about Cyndi's REC: Toasted Coconut Bars?
These are fab! I haven't made them in a while, I better go get some cream of coconut smileys/smile.gif
Forum Home Page: Archive Swap 35101-35200
Date: Sat, 28 Oct 2000 09:56:24 GMT
From: Cyndi
REC: Toasted Coconut Bars (fantastic cookies!!!)
These are marvelous...they never last long at our house. I always have to double the recipe.
Toasted Coconut Bars
Crust:
2 1/4 c. flour
1/2 c. powdered sugar
2 sticks chilled, unsalted butter, cut into pieces
Preheat oven to 325º. Mix flour and sugar in processor. Add butter, pulse off and on till mixture begins to come together. Press dough evenly over bottom of 13x9" pan. Refrigerate 15 min. Bake until golden brown, about 25 min. Cool.
Reduce oven heat to 300º.
Filling:
1 c. brown sugar
1/2 c. sugar
3 eggs
2 T. cream of coconut (such as Coco Lopez, found in grocery stores in bar supplies)
1 T. milk
1 T. flour
1 1/2 tsp. vanilla
3 T. unsalted butter, melted
1 1/2 c. sweetened shredded coconut
For topping, combine sugars, eggs, cream of coconut, milk, flour and vanilla in large bowl. Whisk just until blended. Fold in melted butter.
Sprinkle coconut over crust. Pour mixture over crust evenly.
Bake until topping is set and golden brown, about 45 min. Transfer to rack and cool. Cut in squares.
Store in airtight container. Can be doubled and baked on 15" baking sheet.
CYH - consider yourself hugged!
http://63.123.232.200/HyperNews/get/archive_swap35101-35200/35189/7.html
These are fab! I haven't made them in a while, I better go get some cream of coconut smileys/smile.gif
Forum Home Page: Archive Swap 35101-35200
Date: Sat, 28 Oct 2000 09:56:24 GMT
From: Cyndi
REC: Toasted Coconut Bars (fantastic cookies!!!)
These are marvelous...they never last long at our house. I always have to double the recipe.
Toasted Coconut Bars
Crust:
2 1/4 c. flour
1/2 c. powdered sugar
2 sticks chilled, unsalted butter, cut into pieces
Preheat oven to 325º. Mix flour and sugar in processor. Add butter, pulse off and on till mixture begins to come together. Press dough evenly over bottom of 13x9" pan. Refrigerate 15 min. Bake until golden brown, about 25 min. Cool.
Reduce oven heat to 300º.
Filling:
1 c. brown sugar
1/2 c. sugar
3 eggs
2 T. cream of coconut (such as Coco Lopez, found in grocery stores in bar supplies)
1 T. milk
1 T. flour
1 1/2 tsp. vanilla
3 T. unsalted butter, melted
1 1/2 c. sweetened shredded coconut
For topping, combine sugars, eggs, cream of coconut, milk, flour and vanilla in large bowl. Whisk just until blended. Fold in melted butter.
Sprinkle coconut over crust. Pour mixture over crust evenly.
Bake until topping is set and golden brown, about 45 min. Transfer to rack and cool. Cut in squares.
Store in airtight container. Can be doubled and baked on 15" baking sheet.
CYH - consider yourself hugged!
http://63.123.232.200/HyperNews/get/archive_swap35101-35200/35189/7.html
sandi-in-hawaii
Well-known member
Cupcakes would be fun - I just posted some quick and easy chocolate ones...
The recipe calls for making the batter in a blender. I e-mailed the author and asked her if it had to be made in a blender, but she said it didn't - you can make it just as fast in a bowl, with a whisk. (I was pretty amazed I got such a speedy and personal response from her!)
So I did make a double recipe, in a bowl, with a whisk, and it was just as good! I used Debbie in GA's blender frosting, and had quite a bit of frosting left over. Might just make a half recipe, next time.
These cupcakes are very moist and fudgy, and the frosting holds up quite well.
Emergency Blender Cupcakes
Makes 1 dozen frosted cupcakes
From "The Weekend Baker," by Abigail Johnson Dodge
For the Cupcakes:
1 cup (4 1/2 oz.) flour
1/2 cup (1 1/2 oz) natural cocoa powder*
1 cup (7 oz.) sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (6 oz.) hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Double recipe makes 24 cupcakes
2 cups (9 oz.) flour
1 cup (3 oz.) natural cocoa powder*
2 cups (14 oz.) sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (12 oz.) hot water
1 cup canola oil
2 large eggs
1 tblsp vanilla extract
* not Dutch processed
Heat oven to 375°. Line 12 (or 24) regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended.
Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly.
Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Frosting from Debbie in GA's Look No Further Chocolate Cake
6 oz. unsweetened chocolate
1 cup 2 tablespoons (9 oz) evaporated milk
1 1/2 cups (10 1/2 oz) sugar
Melt unsweetened chocolate in microwave; set aside to cool.
Combine evaporated milk and sugar in a blender; mix until combined. Add melted chocolate, mix until blender changes sound, about 1 to 1 ½ minutes.
The recipe calls for making the batter in a blender. I e-mailed the author and asked her if it had to be made in a blender, but she said it didn't - you can make it just as fast in a bowl, with a whisk. (I was pretty amazed I got such a speedy and personal response from her!)
So I did make a double recipe, in a bowl, with a whisk, and it was just as good! I used Debbie in GA's blender frosting, and had quite a bit of frosting left over. Might just make a half recipe, next time.
These cupcakes are very moist and fudgy, and the frosting holds up quite well.
Emergency Blender Cupcakes
Makes 1 dozen frosted cupcakes
From "The Weekend Baker," by Abigail Johnson Dodge
For the Cupcakes:
1 cup (4 1/2 oz.) flour
1/2 cup (1 1/2 oz) natural cocoa powder*
1 cup (7 oz.) sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (6 oz.) hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Double recipe makes 24 cupcakes
2 cups (9 oz.) flour
1 cup (3 oz.) natural cocoa powder*
2 cups (14 oz.) sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (12 oz.) hot water
1 cup canola oil
2 large eggs
1 tblsp vanilla extract
* not Dutch processed
Heat oven to 375°. Line 12 (or 24) regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended.
Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly.
Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Frosting from Debbie in GA's Look No Further Chocolate Cake
6 oz. unsweetened chocolate
1 cup 2 tablespoons (9 oz) evaporated milk
1 1/2 cups (10 1/2 oz) sugar
Melt unsweetened chocolate in microwave; set aside to cool.
Combine evaporated milk and sugar in a blender; mix until combined. Add melted chocolate, mix until blender changes sound, about 1 to 1 ½ minutes.
sandi-in-hawaii
Well-known member
She's here - she posts as Orig Cyn smileys/smile.gif
REC: Espresso Brownies (diabetic)
Espresso Brownies
from the Happy Diabetic Chef
These rich chocolate brownies are one of my very favorites. Serve with raspberries or strawberries.
Instant espresso coffee is found in the grocery store where you find coffee.
1/2 cup margarine, melted
1 cup splenda
1 large egg
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 tablespoon instant espresso coffee powder (see note above)
1/3 C cocoa
1 teaspoon baking powder
1/3 cup semisweet chocolate chips
Makes 25 Brownies
Preheat oven to 350°F. Coat a 9x9x2-inch pan with nonstick cooking spray.
In a large mixing bowl, beat the margarine, sugar, egg, egg white and vanilla until light and fluffy. Combine flour, cocoa, espresso powder and baking powder. Gradually add the dry ingredients to egg mixture, mixing well. Stir in chocolate chips. Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
Per Brownie:
103 Cal; 5 g Fat (1 g Sat Fat); 14 g Carb; 9 mg Cholesterol; 64 mg Sodium; 1 g Fiber
Exchanges: 1 Other Carb; 1 Fat
CYH
Cyndi
Espresso Brownies
from the Happy Diabetic Chef
These rich chocolate brownies are one of my very favorites. Serve with raspberries or strawberries.
Instant espresso coffee is found in the grocery store where you find coffee.
1/2 cup margarine, melted
1 cup splenda
1 large egg
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 tablespoon instant espresso coffee powder (see note above)
1/3 C cocoa
1 teaspoon baking powder
1/3 cup semisweet chocolate chips
Makes 25 Brownies
Preheat oven to 350°F. Coat a 9x9x2-inch pan with nonstick cooking spray.
In a large mixing bowl, beat the margarine, sugar, egg, egg white and vanilla until light and fluffy. Combine flour, cocoa, espresso powder and baking powder. Gradually add the dry ingredients to egg mixture, mixing well. Stir in chocolate chips. Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
Per Brownie:
103 Cal; 5 g Fat (1 g Sat Fat); 14 g Carb; 9 mg Cholesterol; 64 mg Sodium; 1 g Fiber
Exchanges: 1 Other Carb; 1 Fat
CYH
Cyndi
REC: Hershey's Special Dark Picnic Cake
Hershey's Special Dark Picnic Cake
(A luscious, richly flavored chocolate cake.)
Cake
1 cup hershey's special dark chocolate chips
1/4 cup butter or margarine (not spread or tub product)
1 1/3 cups boiling water (subbing coffee will intensify flavor)
2 1/3 cups all-purpose flour
1 1/4 cups sugar
1/2 cup sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
Frosting
1/4 cup butter or margarine (not spread or tub product)
1 cup hershey's special dark chocolate chips
1 1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350F. Grease and flour 13 x 9" baking pan.
Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack.
For Frosting: Place butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir. If necessary, microwave on high for 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.
No5te; For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.
12-15 servings
Hershey's Special Dark Picnic Cake
(A luscious, richly flavored chocolate cake.)
Cake
1 cup hershey's special dark chocolate chips
1/4 cup butter or margarine (not spread or tub product)
1 1/3 cups boiling water (subbing coffee will intensify flavor)
2 1/3 cups all-purpose flour
1 1/4 cups sugar
1/2 cup sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
Frosting
1/4 cup butter or margarine (not spread or tub product)
1 cup hershey's special dark chocolate chips
1 1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350F. Grease and flour 13 x 9" baking pan.
Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack.
For Frosting: Place butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir. If necessary, microwave on high for 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.
No5te; For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.
12-15 servings