Dessert Recipe Assistance

I'm on the steering committee for an upcoming fundraising event. I also volunteered to bake some desserts for the reception.

Anybody have any non-chocolate kick-ass recipes that bakes well in a 9x13 pan? I'll need to make 4 pans worth. They'll be refrigerated for about a day before the event.

Thanks in advance.

Are you looking for cake recipes or bar cookie type recipes? Any specific reason why non-chocolate? What level of complexity are you looking for?

I've got a really simple throw together chocolate chip cheesecake bar cookie that is always a hit (even though it uses store bought cookie dough). I suppose you could use a different type of cookie dough but I couldn't vouch for it.

There are tons of bar cookie recipes that would work well.....just need a few more parameters around what you're looking for!

It needs to be non-chocolate because others in the group are contributing chocolate-related desserts. Bar cookies or anything else that works well in a 9x13 pan is fine. Thanks for asking.

This is a wonderful cake. The recipe says to turn it out of the pan and then add the milks and then frost, but you can just leave it in the pan you're serving in, for easier transport.


http://thepioneerwoman.com/cooking/2009 ... ches-cake/

Dave-

At the 2008 picnic, justjoan brought orange squares that were incredible. Her brother's mother-in-law was nice enough to share the recipe with Joan, who shared it with us.

QUADRADOS DE L'ORANJA (orange squares)

You might take a whirl through the recipe index to see if anything else catches your fancy.

How many folks are you serving?

This one is very easy to make, requires no refrigeration and is absolutely fantastic, use Eureka lemons if you can't find Meyer lemons for it.

It also travels remarkably well. Sent one last month by my husband to pay final respects to a great gent & flytier in Wisco. Got a note a couple a weeks ago where his lovely bride asked for the recipe. Anything to take the sorrow a way for a moment or two like that is going to be awesome.

http://www.lthforum.com/bb/viewtopic.php?p=326919

Lemon Bars! Here's my mom's recipe that I make...


LEMON BARS
-----------
Ingredients:
· 2 1/4 cups flour
· 2 1/2 cup powdered sugar
· 1 cup (2 sticks) butter
· 4 eggs, lightly beaten
· 2 cups sugar
· 1 teaspoon baking powder
· 2 teaspoon lemon extract
· 2-3 lemons (approx. 1/2 cup), zested and juiced

Directions:
Crust:
Preheat oven to 350° degrees.
Combine 2 cups flour, 1/2 cup powdered sugar and butter until crumbly.
Press into greased 9x13 pan.
Bake at 350° degrees for 15-20 minutes or until light brown.

Filling:
Combine 4 lightly beaten eggs, 2 cups of sugar, 1/4 cup flour, 1/4 cup lemon juice, 2 teaspoons. lemon extract and 1 teaspoon baking powder.
Pour over crust and bake at 350° for 20-25 minutes or until light brown.
Frost when cool.

Frosting:
Combine 2 cups powdered sugar, 1/4-1/3 cup of lemon juice and zest from lemons.

I've made this Gale Gand recipe for raspberry shortbread bars countless times, and they're always a huge it. Also, they're incredibly easy to make, particularly if you have a Cuisinart with grater attachment (some waiting time to freeze dough, but otherwise it takes minutes to make). And I always bake them in a 9 x 13 pan.

pairs4life wrote:How many folks are you serving?

Thanks for the link. It's not the quantity that counts. Just four 9x13 pans of whatever non-chocolate dessert of my choosing. The catering staff will be cutting them up into bite sized pieces on the evening of the event.

To everyone else - thanks for the links and recipes. Maybe I'll make one pan of each!

Dave148 wrote:

pairs4life wrote:How many folks are you serving?

Thanks for the link. It's not the quantity that counts. Just four 9x13 pans of whatever non-chocolate dessert of my choosing. The catering staff will be cutting them up into bite sized pieces on the evening of the event.

To everyone else - thanks for the links and recipes. Maybe I'll make one pan of each!

This is perfect. Easy to cut & serve. Tastes special, yet accessible, and no refrigeration, cutting beforehand or frosting necessary

tgoddess wrote:This is a wonderful cake. The recipe says to turn it out of the pan and then add the milks and then frost, but you can just leave it in the pan you're serving in, for easier transport.


http://thepioneerwoman.com/cooking/2009 ... ches-cake/

2nd, 3rd, 4th, 5th this recipe! This makes a terrific tres leches cake. I agree with tgoddess, no need to turn it out of the pan. The recipe has you not use all the leches mixture for soaking, but I leave the cake in the pan and pour it all over. I made these for my sister's gf's 40th - they were a huge hit!

Dave148 wrote:

pairs4life wrote:How many folks are you serving?

Thanks for the link. It's not the quantity that counts. Just four 9x13 pans of whatever non-chocolate dessert of my choosing. The catering staff will be cutting them up into bite sized pieces on the evening of the event.

To everyone else - thanks for the links and recipes. Maybe I'll make one pan of each!

Which one did you choose in the end? I have some pretty neat stuff to share if you still need it

Johnny
Skinny Dippers

Thursday night and Friday morning I made the Gale Gand raspberry shortbread bars along with the orange squares. Two pans of each.

The event is tonight. Thanks again for the contributions.

BR wrote:I've made this Gale Gand recipe for raspberry shortbread bars countless times, and they're always a huge it. Also, they're incredibly easy to make, particularly if you have a Cuisinart with grater attachment (some waiting time to freeze dough, but otherwise it takes minutes to make). And I always bake them in a 9 x 13 pan.

BR

Thanks for the inspiration. I've made this recipe (with modifications) for a few years now, which I found in "Baking with Julia."
Imstead of purchased jam or preserves, I've improvised with fresh berries and other fruit like dried mission figs. I just put one in the oven with a fresh blueberry filling (4 half pints blueberries, sugar, lemon juice and zest, few drops water and cornstarch to thicken).

At the club, I sometimes bake them in individual rings andserve warm, topped with ice cream.

Happy to hear they worked out well, and I agree that it is a recipe easy play with - homemade preserves, mixing in herbs such as lavender, thyme, rosemary, etc. . . the beauty of a recipe that mixes simple shortbread and fruit.

Saturday night I finally had a chance to sample the recipes that I baked - along with way too many other sweets. Both were quite yummy - even by by finicky wife's standards. Thanks again.