Dessert Ideas

Unknown

I am looking for easy dessert ideas that I can do the BGE since I will have it fired up New Year's Eve and the neighbors are coming over. Thanks

Unknown

Devlor,[p]Dump Cake or Pineapple Upside Down Cake. Both great in the cooker and very easy to bake. [p]Dave

Sundown

Devlor,
These are fun and rich as can be. I've made then any number of times and always to rave reviews.
[ul][li]Bambi's Bananas[/ul]

Unknown

<p />Devlor,[p]Here ya go! Buttermilk Pineapple Upside Down Cake. I just cooked this on the egg for my first attempt at a dessert. It's an easy recipe from scratch with a fresh pineapple. Especially if your friends are over when you "flip" the pan over and reveal the cake. Nothing but cheers and hurrahs! Let Me know, I will send the recipe to you if you like.[p]Happy New Year!

onelegchef

GordoBBQ,
looks great, please send recipe.
Bobby-FTW,Tx

Unknown

onelegchef,
The caramel and fruit can be made in advance.[p]Buttermilk Pineapple Upside Down Cake[p]For The Caramel:
4 Tbs. Water (I use about 8 Tbs)
1 cup Sugar (I add about 1/4 cup brown sugar as well)
For The Fruit:
1 fresh pineapple[p]For The Cake:
4 oz (8 Tbs.) Unsalted Butter softened ( I use salted or unsalted)
1 Cup Sugar
2 eggs at room temp
1/2 tsp Vanilla Extract
7 oz. (1-1/2 cups) Unsifted All-Purpose Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1/2 Cup Non-fat Buttermilk (oh heck what's with the non-fat....fat is good, go eat a rice cake!)[p]Heat your egg to about 375 degrees F.
Coat 9" baking pan generously with butter. (don't use a spring-form pan, and don't ask me why ;>)[p]Make The Caramel;
In a heavy saucepan with a tight fitting lid , stir the water and sugar together. (From several failures at this, I don't stir the sugar/water with anything and I don't use a lid, I also increase the water to about 8 tbs and add about 1/4 cup brown sugar, I swirl the mixture in the pan until it is almost dissolved before turning on the heat) [p]Bring mixture to a boil over med/hi heat swirling occasionally (no stirring) until very thick and bubbly and a medium brown caramel color is achieved. Keep an eye on it and be careful not to burn. This will take about 10 minutes or a little more.[p]Pour the caramel into the buttered cake pan, making sure it is on a heat proof surface.[p]Prepare the fruit;
Cut the top and bottom from the pineapple and stand it up. Cut into quarters through the center. Lay each individual quarter down on the cutting board and carefully slice lengthwise from the 2 long sides to remove the rind. Then create 2 more lengthwise cuts to remove the core. Then cut into 1/4 inch slices crosswise. I typically use about 2/3 to 3/4 of the pineapple. Arrange the slices in the pan on the caramel around the perimeter in an overlapping configuration, and fill in the center however you like. I also cut up some of the extra pineapple into small chunks and add it to the prepared cake batter.[p]It's hard to describe the pineapple cutting method so I will cut one up and post some pics as soon as I get this typed out.[p]Assemble the Cake;
With an electric mixer, cream the butter, gradually add the sugar until the mixture is light. Add eggs one at a time beating to incorporate each. Add the Vanilla extract.[p]Sift the flour, salt and baking powder together. Add half of these dry ingredients to the butter mixture and mix slowly just until flour disappears. Add buttermilk and mix again. Add remaining dry ingredients and mix again just until flour disappears. This is where I add additional pineapple chunks to the batter, but don't overdo it.[p]Place dollops of the batter over the fruit being careful not to move the fruit. Tap the pan flat several times on the
counter top to release any air bubbles. I do this at least 20 times, and quite hard.[p]Bake the cake in the BGE or regular oven until done. Clean toothpick method in the center of the cake and when the top is a very golden brown. BGE set-up; I have a Large BGE. Inverted platesetter and the grid on top.[p]Remove from the BGE and place on a heatproof surface. Carefully cut all around the perimeter of the cake with a small knife to help release from the pan. Place a plate or serving platter on top of the cake pan and invert both. Let set about 30 [p]seconds or so and do a little tap dance on the lid (with yer fingers). Then the moment of truth, carefully lift the pan [p]straight up. Garnish with a little mint and even some fresh sliced strawberries. Its great hot or cold. Sometimes I pour [p]on just a little Myer's Dark Rum and a dollop of fresh whipped cream...........that does it I'm heading to the kitchen to make one right now![p]ENJOY![p]P.S. This recipe can be found in Fine Cooking Magazine March 1997 No.19 pg. 57. I would have scanned it but there is a copyright notice. [p]

Unknown

After I quarter the Pineapple I remove the rind with 2 lengthwise cuts.[p][p][p]Then I cut the core out with two lengthwise slices.
[p][p]And Finally I cut into 1/4 inch slices crosswise.

Unknown

Applescotch Crisp
from my Aunt Janet [p]Combine in a large bowl and mix well:
4 c. (4 med.) peeled, sliced cooking apples
1/2 c. firmly packed brown sugar
1 tbsp. flour
1/4 c. milk
Pour into an ungreased 9" square baking pan. [p]Mix until crumbly and sprinkle over apple mixture:
2/3 c. all purpose flour
1/2 c. quick cooking rolled oats
1/2 c. nuts, chopped
1/2 c. toffee bits
1/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 pkg. (4 serving size) dry butterscotch or vanilla pudding & pie filling mix (not instant)
1/2 c. butter, melted [p]Bake at 350* for 40 to 45 minutes.

Unknown

Apple Caramel Cheesecake
Stolen from Mike "Roxy" at 'The Smoke Ring Forum'[p]2 lbs cream cheese, 4 blocks (room temoerature)
3 large eggs
1 tbsp vanilla
1/2 cup white sugar
1/4 cup all-purpose flour
1 cup caramel (ice cream topping works)
1 cup ground pecan
1 1/2 cups graham cracker crumbs
3/4 cup brown sugar plus 1/4 cup reserved
1/2 cup melted butter
2 tbsp butter
3 apples, peeled and thinly sliced.
pinch cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp water
2 tbsp heavy cream [p]Preheat Egg to 300 degrees
(Or use oven. You want a very clean burning fire.[p]- Combine 1 cup brown sugar, ground pecans, graham cracker crumbs in a mixing bowl. Pour melted butter and incorporate well.
- Spread crumb mixture evenly over the bottom of a spring form pan and up the sides to desired height. Bake crust for 10 minutes and allow to cool before adding filling. [p]Meanwhile [p]- Using an electric hand mixer, combine cheese, sugar, caramel, flour until smooth. Add vanilla and incorporate. Add the eggs one at a time and beat until mixture is smooth. Reserve. [p]- In a large non-stick fry pan, saute apples, butter and remaining brown sugar, cloves, cinnamon and nutmeg on medium until tender. Place a layer apple slices in bottom of pan spacing about an inch apart.
- Spoon 1/2 cheese mixture into springform pan and spread evenly. Add another layer of apples followed by the remaining creamcheese mixture. Top with remaining apples.
- Return fry pan to heat and add water, stiring to deglaze sugars from pan. Allow sugars to begin to boil gently then add cream and stir to incorporate cream. Continue to stir until caramel thickens. Allow to cool slightly.
- Spoon caramel over apple topping and place in a ready oven. Bake for 50 - 60 minutes until centre of cake is almost set. Cool before serving. [p]Serves 2 to 10..

Unknown

GordoBBQ,[p]Yes, please send it to me....looks great....does it taste as good as it looks???
Thanks