any interesting ideas for a good but simple desert that can be prepared earlier?

Question

our recipe books are all of the healthy dinner variety- not alwasy what you want to serve guests!

Answer 1

meringue (can be bought in shops), whipped cream, cover with fruit coulis or chocolate sauce. Sprinkle with almonds, or chocolate powder

Answer 2

Easiest - Trader Joe's Chocolate Ganache Cake (or torte?). It's frozen. Simply unthaw and serve with a Chambord reduction sauce. No one will ever know that it's not fresh.

Second Easiest - Jello Custard. Make according to directions, but use a mix of heavy cream and whole milk. Let sit. Slice up high end fresh fruit and berries; blueberries, golden (NOT GREEN) kiwi, strawberries, peaches, papaya. Place the fruit on top. Options: 1) Sprinkle with sugar and caramelize with a blow torch/creme brulee torch/broiler. 2) Find pre made crepes and spoon the mixture into the crepe. Fold like a burrito, using a dab of custard to hold the crepe closed. Sprinkle with cocoa and powdered sugar and top with a dollop of marscapone or whipped cream.

Answer 3

Quick Cherry Cobbler:

1 can (21 ounces) cherry or peach pie filling
1 cup Original Bisquick
1 tablespoon sugar
1/4 cup milk
1 tablespoon butter or margarine, softened
Additional sugar, if desired

Spread pie filling in ungreased square pan, 8 x 8 x 2 inches; place in cold oven. Heat oven to 400 degrees; let heat 10 minutes. Remove pan from oven.

While pie filling is heating, mix Biquick, 1 tablespoon sugar, milk and butter with fork until soft dough forms. Drop dough by 6 spoonfuls onto warm cherry mixture. Sprinkle with additional sugar.

Bake 18-20 minutes or until topping is light brown.

Answer 4

Carmel Butter-Pecan Bars
Prep: 10 min. Bake: 15 min.+ cooling
2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup cold butter
1 1/2 cups chopped pecans
1 jar (12 ounces) caramel ice cream topping, warmed
1 package (11 1/2 ounces) milk chocolate chips

In a bowl, combine flour and brown sugar;
cut in butter until crumbly. Press into an ungreased 13-in.x2-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans.

Bake at 350 for 15 to 20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set Cut into bars. Yield: 4 dozen

Answer 5

Jello mixed with ice cream. Just substitute the cold water for a pint of ice cream (if a small box 2 pints if a big box) and chill in a nice bundt pan or a mold pan if you have one. After dinner set the pan in warm water for about a minute. Put a plate over it, flip it over and it should slide out beautifully. Peach jello is really good like this.

Answer 6

How about jelly in lovely tall glasses made with a little cherry kirsch topped with fresh strawberries and raspberries? Or home made sorbet thats really easy and can be kept in the freezer until ready to serve. The best one i find to make when entertaining and am really busy is chocolate cheesecake this can be made the day before and is fantastic witha scoop of creme fresh.

Answer 7

Pears grilled on bbq. Served room temperature or warm. Halve red pears or comice pears (ripe but firm). Remove core with melon baller and any tough matter near stem with knife. In plastic bag add a couple of tablespoons of ev olive oil and same amount of balsamic vinegar and the pears. Grill on bbq a few minutes on cut side and turn over. You don't need to cook just create grill marks and warm. Serve with a dollop of creme fresh. Sprinkle some chopped caramelized pecans. Or, serve pears alone.

Answer 8

So-Easy Chocolate Souffle

Ingredients
Nonstick cooking spray
Sugar
4 ounces semisweet chocolate, chopped
1/2 cup whipping cream
4 egg whites
2 tablespoons sugar

Directions:

1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.
2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).
4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of souffl¿s comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

Answer 9

How about make-your-own sundaes? Then you don't have to prepare anything. Just buy the ingredients. The guests do their own work, and everyone gets dessert how they like it.

Also, a chocolate cake is always a welcome dessert. Make a rich bundt cake (Cooks Illustrated has an excellent recipe) that does not require frosting, so it's easy to transport.

Answer 10

Baked Bananas with cinnamon sugar and whipped cream.

Peel bananas and lay on buttered foil. Sprinke with cinnamon and brown sugar (a dash of dark rum also if you fancy that). Seal the banana inside the foil and bake in a moderate oven for 10-15 mins. Serve with whipped cream and grated chocolate on top in the foil packages.

Delllllllllllllllllicious!

Answer 11

heres one i got from allrecipes. it is a cinch and really good with any fruit!
i usually make a little extra chopped fruit and add some sugar for a topping.

Five Minute Ice Cream
Submitted by: Pamela Euless-Barker
"A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by."
Original recipe yield: 4 Servings.
Prep Time:5 MinutesReady In:5 MinutesServings:4 (change)

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INGREDIENTS:
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

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DIRECTIONS:
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.