Need a dessert recipe please!

#1

Hey everyone! I’m going over to my Aunt’s house for dinner on tuesday and I’m supposed to make dessert. I need an easy, but yummy, impressive dessert recipe. I have been looking online for hours, but it’s so hard to know how something will turn out.I have been baking for several years, so it doesn’t have to be a cake mix or anything;) but I don’t have a ton of baking tools in my new place yet. I don’t even think I have a cake pan- but I can grab one at the grocery store if needed! Thanks for any suggestions!:hug:

oh- and my DBF is lactose intolerant so no cheesecake, but chocolate’s ok and my aunt has an allergy to sulphites (so no preservatives, or lemon juice from a bottle or molasses).

#2

This is a recipe that I found years ago under the label of a ready-made pie crust. It’s easy, fast, and delicious. I make it every Thanksgiving, and it’s always gone by the next day.

Strawberry Bottom Cheesecake Pie

1 Ready Crust Graham Cracker Pie Crust (6 oz)
4 oz cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 tsp vanilla
4 oz frozen non-dairy whipped topping, thawed
1 pint fresh strawberries, thinly sliced
1 cup strawberry glaze

Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.

Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries.

Cover with inverted dome (pie crust cover) and chill until set, at least 4 hours. Store leftover pie in frigerator.

Preparation Time: 15 minutes. Chilling Time: 4 hours

#3

Here’s another quick n easy and oo so yummy recipe for a dessert… It’s called "dump cake"
1 can crushed pineapple
1 box white cake mix
1 can of your favorite fruit pie filling
butter (margerine for the lactose intolerant)
In a 9x13 greased pan “dump” the crushed pineapple with juice then “dump” the can of fruit pie filling and then top with the dry white cake mix, dot with butter and bake at 350* til nice n bubbly n golden brown, about 20-25 minutes. Serve warm with either whipped icing or you can get that dairy free stuff if ya want, and sit back and enjoy. No fancy piping or royal icing or flower making involved. And it is sooooo yummmy mmmmmmmmmm!!!:drool:

#4

Key Lime Pie.

http://www.reluctantgourmet.com/keylime.htm

#5

The Dump Cake is awesome! I’ve done that a few times!! I don’t think my “recipe” called for the pineapple, though!

#6

Hiya Sharly,
The pineapple adds just the right amount of tartness (have to make sure it’s not the stuff in the syrup though just juice) and it also adds a bit to help break up the thickness of the filling and one more thing… you don’t actually taste it. It takes on the taste of the filling itself. How kewl is that!!!
:thumbsup:

#7

On Oprah Friday, Rachael Ray made a beautiful Christmas wreath out of “5 minute fudge”. It looked great, was very easy and no bake. I bought everything to make it over the weekend and will make it to bring Christmas Eve to my DH’s family.

Here is a link…
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17421,00.html

#8

Sounds weird, but it’s soooooooo good!!!

A central California Mexican restaurant features this unorthodox dessert. Chocolate lovers will find it exceptional; all cooks will find
it is remarkably easy. A sour cream chocolate sauce is layered between flour tortillas, plain sour cream frosts the surface and chocolate
curls add the final fillip. It makes a spectacular ending to a meal, a surprise climax for any menu.

[SIZE=4][U][B]Flour Tortilla Torte[/B][/U][/SIZE]

1 package (6 oz.) semisweet chocolate bits

2 cups (1 pt.) sour cream 3 tablespoons powdered sugar

4 flour tortillas (7 to 8 inches in diameter)

1 to 2 ounces milk chocolate

Pour the semisweet chocolate bits into the top of a double boiler. Add 1 Cup of the sour cream and 1 tablespoon of the powdered sugar and heat
over simmering water, stirring until chocolate is melted. Place pan of sauce in cold water to cool; stir occasionally.

Set one of the flour tortillas on a serving plate and spread evenly with a third of the chocolate mixture. Cover with another tortilla another
third of the sauce, thcn a third tortilla, thc balance of the sauce and the last tortilla. Make as level as possible.

Blend the remaining sour cream with the remaining 2 tablespoons powdered sugar and spread evenly over the top and sides of the tortilla torte.
Chill, covered with a large inverted bowl, at least 8 hours or as long as overnight.

Shave milk chocolate into curls using a vegetable peeler; pile chocolate curls onto top of tortilla torte. Cut in slim wedges with a sharp knife
to serve. Makes 8 to 12 servings.

#9

I’ve looked at all my favorite Christmas desserts and every one of the contain either milk, sweetened condensed milk or evaporated milk… My favorite one is this… scm and all… only a million calories per serving!

http://www.cooks.com/rec/doc/0,1743,152182-238194,00.html

#10

Fibrenut - the pineapple really sounds wonderful! I love pineapple anyway, so if it did affect the taste, it wouldn’t bother me at all :slight_smile: I might have to try this soon!

Recently, I made these “cupcakes” - I know I got the recipe off a blog, so if it belongs to someone here, I apologize for stealing your thunder, but they were awesome, and are a wonderful complement to a cup of coffee!
Cream cheese chocolate cupcakes

Filling:
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. chocolate chips
1 c. peanut butter chips (or just use more chocolate if you want)
Cupcakes:
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.

#11

edit I really should read the whole post before I respond I gave a cheesecake recipe

#12

Heya knitgal, if none of these are fitting the bill you could go on over to www.cakecentral.com and go to the recipe section and type in “dairy free” and there should be a plethora of wonderful recipes for you to choose from. It’s a wonderful site for all things dessertish. LOL:thumbsup:

#13

Thanks everyone! It’s hard to find something that will satisfy all these finicky people. It’s not my fault if they will swell up and need to go to the hospital or be in extreme pain on the toilet all night, is it?
My aunt’s allergy means that I have to use the most natural ingredients as possible and luckily the DBF is pretty good about the lactose thing- he knows his limit and doesn’t usually eat too much dessert.
So I settled on…almond torte with mocha frosting. It’s really neat, it’s made mostly in the blender in order to pulverize the almonds enough. I’ll let you know how it’s received!