Hoggirl Posted July 31, 2008 Share Posted July 31, 2008 Our SS class is having an afternoon picnic/potluck a week from Sunday. It will be extremely hot here, and I have no way to keep a dessert cold. Also, since it is so hot, I don't want anything that is going to melt and get messy (so I am thinking nothing topped with frosting, etc.). I know I could make brownies or rice krispie treats, but those seem BORING. And, truth be known, you KNOW there is always this underlying "competition" at these things! :lol: I can't bear to be "average!" So, what can I make that is "impressive" but doesn't need to be kept cold and won't turn into a gooey, sticky mess in this oppressive heat? Quote Link to comment Share on other sites More sharing options...
Jen500 Posted July 31, 2008 Share Posted July 31, 2008 How about one or more types of homemade cookies? They don't have to be 'just' sugar or chocolate chip- you could try thumbprint cookies, spritz, etc. Quote Link to comment Share on other sites More sharing options...
DB in NJ Posted July 31, 2008 Share Posted July 31, 2008 Will you have a cooler that you could keep an 8x11 pan in until serving time?? If so, I have an idea. If not, I have nothing. ;) Quote Link to comment Share on other sites More sharing options...
milovany Posted July 31, 2008 Share Posted July 31, 2008 I say a fruit plate or bowl! It seems like people always appreciate having a more healthy choice on the menu. And you can jazz it up (serve it in a hollowed out watermelon half or pineapple skin!) if you want to impress. Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted July 31, 2008 Share Posted July 31, 2008 Hey, Cynthia! I just HAD to get my recipe box out to see if I could help you since you were so kind to give me rep last night! Not that I play favorites or anything! ;) My two ideas are blackberry cobbler or Keebler fruit tarts. Both are easy, yummy, and shouldn't mind the heat. Let me know if either sounds good and I'll reply with the recipe. Chelle Quote Link to comment Share on other sites More sharing options...
Blueridge Posted July 31, 2008 Share Posted July 31, 2008 I got this idea from a 98 year old lady at our former church. What a cook! She always made, the day before, a plain but flavorful cake like applesauce or lemon, in a round bundt pan. Her favorite, and ours, was prune cake! Just amazing. Anyway, it will stay fresh, slice easily and make a ton of servings, no icing needed (unless you sprinkle with a little powdered sugar). Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted July 31, 2008 Author Share Posted July 31, 2008 I would love to have both of these. Well, AND the prune cake recipe would be great, too. ;) I had thought of a pound cake, so that is kind of along those same lines. The tarts sound very pretty. Do you use little graham cracker crusts? I actually saw these at Wal-mart today. And, I want the mystery dessert, too, 'cause even if I don't make it this time, I am intrigued. I kind of have a "problem" with cookbooks and recipes. I like the fruit idea, too, but another group is bringing side dishes, so I am guessing that will get covered there. Thanks for the suggestions. Quote Link to comment Share on other sites More sharing options...
clementine Posted July 31, 2008 Share Posted July 31, 2008 How about banana bread? It's one of our favorites! Not a typical dessert, but it would work ;) Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted July 31, 2008 Share Posted July 31, 2008 Yes, Cynthia, those are the crusts you use. I will say that I've only used this w/apple pie filling. I can't advise on using fresh or frozen fruit. Ready Crust Tarts 6 Keebler Ready Crust Single Serve Graham Crusts 1 large egg yolk, slightly beaten 1 1 lb., 5 oz. can pie filling 1 T sugar 1 T light brown sugar, packed 3 T all-purpose flour 3 T quick-cooking oats 2 T butter, melted Preheat oven to 375. Brush bottoms and sides of crusts evenly w/yolk; bake 3 min. Remove from oven. Spoon pie filling into crusts. Combine sugar, brown sugar, flour, and oats; mix in butter. Spoon oat mixture over filling. Bake 20 min. Cool on wire rack. Enjoy! Quote Link to comment Share on other sites More sharing options...
Laura K (NC) Posted July 31, 2008 Share Posted July 31, 2008 I've brought popsicles as a snack to an outdoor event before. If you have a smallish cooler, you can put a sign on the outside that popsicles, or ice cream cups, or whatever, are inside. If you have dry ice that would be perfect to keep it cold. I found that regular ice works fine as long as there's a lot of it and you insulate above the popsicles/ice cream really well. It is so worth it on a hot day! Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted August 1, 2008 Author Share Posted August 1, 2008 Yes, Cynthia, those are the crusts you use. I will say that I've only used this w/apple pie filling. I can't advise on using fresh or frozen fruit. Ready Crust Tarts 6 Keebler Ready Crust Single Serve Graham Crusts 1 large egg yolk, slightly beaten 1 1 lb., 5 oz. can pie filling 1 T sugar 1 T light brown sugar, packed 3 T all-purpose flour 3 T quick-cooking oats 2 T butter, melted Preheat oven to 375. Brush bottoms and sides of crusts evenly w/yolk; bake 3 min. Remove from oven. Spoon pie filling into crusts. Combine sugar, brown sugar, flour, and oats; mix in butter. Spoon oat mixture over filling. Bake 20 min. Cool on wire rack. Enjoy! These sound yummy! I imagine they would work with any type of pie filling. Thank you so much for sharing! This is too weird. I have been trying to figure out how I quote something from a previous thread in my reply, and your quote somehow got in my reply!!! Gee, I wish I knew how I did that! Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted August 1, 2008 Share Posted August 1, 2008 I'm not sure what you mean by quoting from a previous thread, but below the "Quick Reply" text space there's a box you can check that says "Quote message in reply?" Maybe you're inadvertently checking that box? :confused: Chelle Oh, and you're most welcome for the recipe! Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted August 1, 2008 Author Share Posted August 1, 2008 Thanks for enlightening me. I am a techno-moron on many levels. Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted August 1, 2008 Share Posted August 1, 2008 Well, you're welcome, but you just happened on the ONE thing I do know about this board! Chelle Quote Link to comment Share on other sites More sharing options...
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