Simple Party Desserts

[Lalanae]

Need some recommendations for simple party desserts that aren't a type of cake or pie. Maybe something with in-season fruit or single-serve/bite-size portions. Something you've had and liked.

...the simpler the better too

[Coatlicue [KoE]]

TAFFY APPLE SALAD

5 Large Granny Smith Apples, chopped into small pieces
1 Large tub of Cool Whip
5 Large Snickers bars, frozen


It's easiest to break the snickers apart if it's frozen. Place them in 2 ziplock bags, go to a firm and hard surface, and beat the shit out of it with a hammer!! It's a lot of fun

Mix the broken snickers with the chopped up apples, and add the cool whip. Viola! It's done... and it's sooo delicious

[Arborealus]

*angst* No Pie?!

Not even bite-sized Tartlets?...


Hrrrrm a fruit tray with...

Lime Fruit Dip

8 oz cream cheese, softened
8 oz sour cream
1/2 cup confectioners sugar
1/3 cup lime juice
8 oz Cool Whip, thawed

Blend cream cheese, sour cream, sugar, and lime juice until smooth. Fold in Cool Whip. Chill until service.


Obviously you can substitute a lot of flavourings other than Lime here...

[Arborealus]

One of my favourite Fruit Salads...

1 cup drained chunked pineapple
1 cup drained mandarin oranges
1 cup minature marshmallows
1 cup shredded coconut
1 cup sour cream

Toss ingredients together, chill and serve.

[Arborealus]

Shortbread

1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar

Preheat oven to 350 degrees F (180 degrees C).

Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.

Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.

Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

[Arborealus]

Creme de Menthe Chocolate Mousse

1 1/2 tsp unflavored gelatin
2 tbsp cold water
1 cup milk
2 squares unsweetened chocolate -- shaved (1-oz)
3/4 cup sugar
1/2 tsp salt
2 tbsp creme de menthe
2 cups whipping cream -- whipped


Mix the gelatin and water, stirring until the gelatin is completely dissolved.

Place the milk in a saucepan and scald. Add the chocolate shavings and stir to dissolve. Blend in the gelatin mixture. Remove from heat. Add the sugar and salt and mix until well blended. Allow the mixture to cool. Stir in the creme de menthe.

Fold the whipped cream into the chocolate mixture and pour into a 9- x 12-inch pan. Freeze until firm.

To serve, scoop into large balls using a spoon and place in tall wine glasses, or cut into squares and serve.

[Chidoro]

Very simple.

Lemon sorbet topped with pomegranate seeds.

[Lalanae]

Actually when I said pie, I meant full-sized pie. Tartlets would be cool.

[Arborealus]

mmmmmmmmmmmmmmmmmmmmmmmmmpie

pie pie pie pie pie

Pie!

When come back bring tartlets!

Okies get a bunch of prebaked tartlet shells...Or some roll out pie crust and a mini muffin tin or two and cut the dough to fit in each muffin cup and bake your own...

I usually offer a few choices from the following pie recipes...Helpful hint if you dont have a piping bag to fill the tartlets use a gallon ziplock and notch one of the bottom corners and squeeze the filling out the notch into the crusts...


Key Lime Pie

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
36 1.5 inch tartlet shells prebaked

Preheat oven to 375 degrees F (190 degrees C).

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pipe Mixture into prebaked tartlet shells.

Bake in preheated oven for 8 minutes. Allow to cool. Top with whipped topping and garnish with lime zest.


Lemon Pie

Use the same recipe as above substituting Lemon Juice.


Chocolate Pie

1 1/3 cups white sugar
3 egg yolks
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
3 tbsp butter
1 (12 fluid ounce) can evaporated milk
36 1.5 inch tartlet shells prebaked

Combine 1 1/3 cups sugar, flour, and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook on medium heat until thick while stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter or margarine until melted. Pipe filling into prebaked Tartlet shells

Top with whipped topping garnish with chocolate shavings or mint leaf


Coconut Cream Tartlets

1/4 cup all-purpose flour
2 1/2 tbsp cornstarch
1 egg
1 egg yolk
1 3/4 cups milk
1/2 cup white sugar
1/4 tsp salt
1 tbsp butter
1/2 tsp vanilla extract
2 egg whites
1/4 cup white sugar
2 cups fresh shredded coconut

In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.

In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir 1 cup of the coconut, butter and vanilla until butter melts; set aside.

Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. pipe mixture into pastry shell. Toast remaining coconut and reserve for garnish. Cover and refrigerate until chilled thoroughly. Serve with whipped topping sprinkled with toasted coconut.


Mango/Pineapple Custard Pie

1 cup diced Mango
1 cup diced Pineapple
1/3 cup dark rum
1/2 stick butter
1 tsp lime juice
1 cup whole milk
1/4 cup cornstarch
3 tbsp firmly packed brown sugar


Sautee Mango and Pineapple in butter until it begins to caramelize. Add Rum and continue over heat until alcohol evaporates (or flame off).

Place fruit mixture in blender container with lime juice and puree.

In small saucepan combine milk, brown sugar and cornstarch. Heat until solids dissolve. Stir in fruit puree. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. chill till it begine to firm then pipe into tartlet shells. Garnish with whipped topping and toasted chopped macadamia nuts.


So anyway...you get the basic idea...about any cream/custard pie will do...The upside of these is you can do them a day or two before and keep them in the fridge...Whip em out hit em with aerosol readiwhipe hit em with the garnish. and serve.
[/b]