Help- Dessert Needed ASAP

[fci5767]

I just remembered that I'm going to my new supper club tomorrow night and we are all bringing desserts. Since most of my cooking equipment disappeared in my recent move, I'm looking for a recipe that doesn't require a mixer, food processor, etc.

I tried doing a search but something's up with my computer and I can't get any results to come up.

Does anyone have any good, last minute, ideas.

Beth

[boisewinesnob]

Hi Beth,
a few that come to mind that I really like are the Blueberry Pound Cake, Junior Mint Brownies, and Blueberry Crisp. I don't think any of those require any fancy equipment .

[Leonard]

I posted a recipe on 9/12/02 for Quick Cherry/Blueberry Dessert. It's really easy and delicious! All you need is a 9 x13 pan. I've made it dozens of times and always get requests for the recipe. (I still don't know how to copy and paste a thread) I give up! Do a search and you'll see the recipe. Let me know if you want me to post it.

[knunes]

I've wanted to try the following recipe for awhile. As you can read from what I will copy below, it was originally posted by Peeps, but when I cut and copied it, it was being posted by someone else with her/his notes about it----and I neglected to note who it was---a fellow BBer though:

Chocolate Banana Pudding with Toffee Bars
Peeps posted this yummy sounding recipe a while back and I just whipped it up during my lunch hour. Wow, it looks like it is going to be great! It is supposed to get better the longer it sits, so I wanted to give it time to mellow before we eat it for dessert tonight. Can't wait! I'll let you know how it comes out soon.

One note: It took a very long time for the pudding to thicken. I used skim milk (as peeps has done with success in the past), so maybe that is why it took so long. It took 20 minutes or so. But it did thicken in the end, so no problem.

CHOCOLATE-BANANA PUDDING WITH TOFFEE BARS

notes:
this ranks as perhaps my all time favorite CL recipe, its from September 1999. And of course I use skim milk (NEVER use anything else) and it works great, no problem. Sometimes I'll even leave out the Heath bars to lighten it further. One tip I'll give you (I've made this at least 20 times) is to let the custard cool a bit before assembling the layers otherwise the Cool Whip will sort of melt/dissolve when it hits it. I usually stick the pan with custard in the frig while I'm cutting the bananas, etc. and that seems to work OK. It needs to chill for awhile and I think it gets better the longer its been chilling. Enjoy!

2/3 c. all purpose flour
3/4 c. sugar
1/2 tsp. salt
3 c. 1% milk (skim works fine)
4 large egg yolks
1 ounce semisweet chocolate (I use about 2 tblsp. choc. chips for this)
2 tsp. vanilla extract
2 c. frozen reduced-calorie whipped topping, thawed
3 (1.4 ounce) English toffee candy bars, divided and chopped
30 reduced fat chocolate wafers (such as Nilla), divided
3 c. sliced ripe banana, divided

1. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar and salt in a medium saucepan, gradually add milk and egg yolks stirring well with a whisk. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add chocolate, stir until melted. Remove from heat, stir in vanilla, set aside.
2. Combine whipped topping and 2 chopped candy bars.
3. Arrange 15 wafers in the bottom of a 2-quart baking or souffle dish, top with 1 1/2 cups banana slices. Spoon half of custard over banana; top with half of candy bar mixture. Repeat layers. Top with 1 chopped candy bar. Cover and chill at least 2 hours.
Yeild: 12 servings

Calories: 284 (28% from fat); Fat 8.7 g (sat 5.3g, mono 1.8g, poly 1g); Protein 5.6g; Carb 46.9g; Fiber 1.4g; Chol 80mg; Iron 1.1mg; Sodium 204mg; Calc 111mg