Need Dessert Suggestion

[KimK]

I am in need of dessert suggestions for a very casual dinner party - tomorrow evening! Nothing like the last minute!

I am trying to make as much ahead as possible. I am already doing a pumpkin sour cream bundt cake, and would like to do something else seasonal, perhaps with apples. I love the idea of apple crisp, but I always prefer crisps warm, and don't want to bake it that evening when everyone is here. I am hoping to come up with a dessert that is already baked/cooked in advance.

Does anyone have ideas for me? Thanks much!!

[greta]

i highly recommend the cinnamon-apple cake! it was recently discussed on the following thread http://www.cookinglight.com/bbs/Forum1/HTML/001447.html

ENJOY!

Cinnamon-Apple Cake
This cake is usually served at Hanukkah. The cream cheese in the batter gives the cake lots of moisture. Because it's so tender, use a serrated knife for cutting.

13/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray


Preheat oven to 350`. Beat 11/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350` for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
Yield: 12 servings. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan.

CALORIES 281 (28% from fat); FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g); PROTEIN 4.8g; CARB 46.3g; FIBER 1.20g; CHOL 39mg; IRON 1.10mg; SODIUM 234mg; CALC 89mg

[lanie]

This was just given to me by a friend who is an excellent cook - I am not a dessert fan - but this apparently is extremely good - not low fat - but it does look great:

Blueberry Citrus Cake

Transform a cake mix into a delectable treat by stirring in berries and other goodies.

1 package 2-layer-size lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup cooking oil
3 eggs
1-1/2 cups fresh or frozen blueberries
1 tablespoon finely shredded orange peel
1 tablespoon finely shredded lemon peel
1 recipe Citrus Frosting (see below)
Orange peel curls (optional)


Preheat oven to 350 degees F. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set aside.


In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.


Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost with Citrus Frosting. Garnish with orange peel curls, if desired. Store frosted cake in the refrigerator. Makes 12 servings.


Citrus Frosting:In a medium bowl beat together one 3-ounce package softened cream cheese and 1/4 cup softened butter until fluffy. Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined. In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture. Add 2 tablespoons finely shredded orange peel, and 1 tablespoon finely shredded lemon peel. Beat on low until combined.


Make-Ahead Tip:Up to 8 hours ahead, bake cake and cool. Frost and store in the refrigerator for up to 8 hours.

Nutrition facts per serving: 493 calories, 25 g total fat, 11 g saturated fat, 98 mg cholesterol, 345 mg sodium, 66 g carbohydrate, 1 g fiber, 4 g protein, 18% vitamin A, 12% vitamin C, 9% calcium, 5% iron.
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Copyright 2000, Meredith Corporation. All rights reserved.

[Grace]

What about the Gingered Pear Tart in the October issue? I haven't tried it yet, but I'm going to as soon as I find some crystallized ginger (going to Penzey's tomorrow!!). It looks wonderful to me, and it's very Fall-ish....

[cookie cookerson]

Oh! I've tried that Blueberry Citrus Cake and it is FABULOUS! Make sure you have a good nonstick cake pan because the bottom will be lots of blueberries and has a tendency to stick in there! I had to patch mine up and slather it with icing but it still tasted incredible! I highly recommend it! I am an amateur cook and I could handle it - and it looked and tasted way more complicated that it was! Add a twisted slice of orange and lemon for your garnish and it'll look like a million bucks! Wonderful Wonderful Wonderful!

[CL Fan]

I tried the Gingered Pear tart recently - I like ginger, but thought it came out way to "gingery". Perhaps the crystalized ginger I used was just really strong? You may want to cut the amount in half.

[Vanessa]

I took this cake to a casual dinner and everyone liked it. Also is nice at this time of the year. The cinnamon apple cake is also great.

Pumpkin-Spice Bundt Cake
The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.

31/4 cups all-purpose flour
1 tablespoon baking powder
21/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
11/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
11/2 cups granulated sugar
1/2 cup stick margarine, softened
3 large egg whites
2 teaspoons vanilla extract
Cooking spray
3 tablespoons dark or light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar


Preheat oven to 350`. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350` for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Yield: 16 servings (serving size: 1 slice).