Desserts??

Question

I need ideas and recipes for desserts that are easy to make and to transport.

Answer 1

Angel Food Cake with Strawberries and Mint

1 store-bought angel food cake
16 ounces frozen strawberries, thawed and drained
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon orange liqueur
8 ounces non-dairy whipped topping
1/4 teaspoon orange extract
Fresh mint leaves, for garnish

Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top.
Set top aside.
Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.

Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.

Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.

To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.

Chill cake for 4 hours before serving.

Answer 2

Lemon Cheese Bars
Cake mix speeds along the crust and topping for these special squares shared by Janie Dennis of Evansville, Indiana. With just a handful of ingredients, the bars are so easy to assemble. Priced at 11 cents each, they're economical, too."
Original recipe yield:
30 servings

PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
2 eggs
1/3 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon lemon extract
DIRECTIONS
In a bowl, combine the dry cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes.
In a small mixing bowl, beat cream cheese until smooth; add the sugar, extract and remaining egg. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Try allrecipes.com!! they have many amazing recipes!! you can also search with a list of ingredients that you have in your house!! Each recipe also has reviews and you can read what others have thought about the recipe.

Answer 3

This recipe can also be made with other fruits and with chocolate cake and pudding. It's very versitile.

Peach Flan

9 oz. Package white or yellow cake mix
1 egg
½ cup peach syrup
1-3oz package vanilla instant pudding
1 cup milk
1 cup light cream
1 can sliced peaches, drained
Vegetable spray (Pam)

Prepare cake mix per package directions, substituting peach syrup for water. Spray Flan pan (has a slight raised middle area) with vegetable spray. Pour in cake mix and bake at 350F oven for about 25 minutes. Cool 10 minutes before removing from pan.

Using milk and cream, prepare pudding according to package directions. Fold 1/3 cup chopped peaches into pudding mixture. Pour into cooled flan shell (indented area). Top with peaches. Chill until firm Garnish with whip cream around edge of peaches and in the middle. 6-9 servings.


Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla


Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

Answer 4

Banana Nut Muffins

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine bananas, sugar, egg and melted butter. Add flour mixture, and beat until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Answer 5

Jello cake:

make a yellow cake mix in a 9 x 13 pan according to directions. While it is still warm out of the oven, poke fork holes all over it. Mix 3/4 C HOT water w/ a small box of jello (any flavor you like), stir until jello is dissolved...mix in 3/4 C cold water...pour over cake. Let cool.
When cake is cool...mix small box of vanilla pudding according to directions, add whipped cream to that (to taste, I usually put in 2-3 C of whipped cream tho)...

so long as you can keep it in the fridge, you are good. It stays in the pan you make it in, is very light and not filling.

good luck!!

Answer 6

If you have a lot of time, and a glass dish, make a Rainbow Jello.