Quick and easy dessert?

Question

I'm more of a cooker than a baker, but I'm going to a friends going away party and would like to make a dessert.

Requirements:

*Vegetarian (dairy is okay but no gelatin)

*No chocolate

*Don't need utensils

*Can stay out for several hours without melting or something

Any ideas?

Answer 1

Almond Cookies

2¾ c white flour

1 c sugar

½ t baking soda

¼ t salt

1 c cold butter

2 eggs, lightly beaten

2 t almond extract

about 25 whole almonds



Directions Preheat oven to 325.

Combine flour, sugar, soda, and salt. Cut the butter into small pieces, add to the bowl, and cut the butter into the flour until mixture resembles coarse cornmeal. Add eggs and almond extract and stir until just combined.

Lightly flour hands, then roll dough into one-inch balls. Place balls on cookie sheet and press an almond into the top of each one, flattening the cookies slightly.

Bake until bottoms are golden, about 15-20 minutes.



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Banana Oatmeal Cookies

1 cup margarine, cold

1 1/2 cups tightly packed brown sugar

1 cup sugar

1 ripe, mashed banana (if the banana peel isn't spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating it into the mix)

3, 4, or 5 teaspoons vanilla (be generous)

2 tablespoons water or soy/almond/rice drink

2 cups all-purpose or whole-wheat flour

1 teaspoon baking powder stirred into the flour for guaranteed dispersion

2 1/2 cups rolled oats (quick oats work well)

Beat together the margarine and sugars. Electric mixers are unnecessary. Add the well-mashed banana and mix well, then add the vanilla, then the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, bit by bit (say, by half-cup increments).

The final batter should be dry. If the batter is too wet, the cookies will flatten while baking and turn out hard and flat.

Bake them for 10 or 12 minutes in a pre-heated oven at 375 degrees Fahrenheit on an ungreased cookie sheet. Cook them longer if you prefer a hard cookie, but be aware that bananas only approximate the action of an egg in the mix, and you can get cookies as hard as the cookie sheet if you aren't careful.

Let them congeal on the sheet for a moment after removing them from the oven, then cool on a plate or a wire rack. Store in an air-tight container. They taste even better after they sit overnight or in the fridge.

Hope this helps! =)

Answer 2

As far as no gelatin there IS a vegan friendly jello type substance at the stores now I think it's jell rite?

~I like the fruit salad ideas!

Answer 3

This is a super easy "fake cobbler." Take your favorite pie filling and pour it into a 13x9 pan. I like "no sugar added" cherry because this is a really rich dessert. Cover with yellow cake mix. This is the dry mix only, not batter. Then melt a stick of butter and brush the butter over the top of the dry cake mix, being sure to cover the top layer completely. Cook at 350 degrees until golden brown. As it cooks the butter and cake mix will form a super rich crust.

Answer 4

no bake cheese cake

Answer 5

How about a fruit cobbler. In a 9x13 baking dish mix 1 cup self rising flour, 1 cup sugar, and 1 cup milk. Top this with about 2 quarts of sweetened fruit--fresh peaches are great. Dot with butter and bake at 350 until the cobbler is set and browned. This is super easy, keeps well and delicious.

Answer 6

Just go to the store and by something already made like a cake. Mostly at walmart.

Um.Hope it helps:(!

Answer 7

You could cut this before hand and then just hold it in your hand, maybe.

Peach Melba Upside Down Cake

1/3 cup butter

1 cup light brown sugar, packed

28 (about 1 ¾ lbs.) oz peaches, sliced

water

1 cup fresh raspberries

18.25 oz white cake mix

2 large eggs

3 Tablespoons vegetable oil

1. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.

2. Drain peaches, reserving peach syrup.

3. Add enough water to make 1 1/3 cups liquid -- set aside.

4. Scatter raspberries on top of peaches.

5. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.

6. Beat on medium speed for 2 minutes.

7. Pour batter evenly over fruit.

8. Bake for 45-50 minutes or until a tester comes out clean.

9. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.

****Note.canned peaches work best for this recipe because they keep their color and texture during baking. If you want evenly sized slices.buy peach halves and slice them yourself.

Answer 8

I once felt like something sweet and found a tin of fruit salad in the pantry and some filo/shortcrust pastry in freezer so I simply drained off the fruit salad, mixed thru some sugar and cinnamon and cut little squares in the pastry and made little fruit warp/parcels, then baked till the pastry fluffed up- Yummo!! Add cream or ice cream if you have it. Its so easy.

Alternatively, if you have no pastry you can put the fruit in a baking dish and put crushed up cookies on top (like crumble) and bake till hot.

Answer 9

Fruit salad, but mix grapefruit, both pink and yellow, and pour orange juice over it all to preserve it.  Use apples, grapes, cantelope, pineapple and even some watermelon.  

Answer 10

Mango float. You just prepare it and refrigerate it. Easy.

Answer 11

DUMP CAKE  

20 ounces crushed pineapple

16 ounces cherry pie filling

1 package yellow or chocolate cake mix, dry

1 1/2 sticks butter, sliced

Dump all ingredients into baking pan and bake at 350 F until brown, approximately 45 min-1 hour.

Answer 12

Mayonnaise Carrot Cake

1 cup KRAFT Mayo Real Mayonnaise

1 pkg. (2-layer size) yellow cake mix

4 eggs

2-1/2 tsp. ground cinnamon

2 cups finely grated carrots

1/2 cup chopped PLANTERS Walnut Pieces

BEAT mayo, cake mix, eggs, 1/4 cup water and cinnamon in large bowl with electric mixer on medium speed for 3 minutes. Stir in carrots and walnuts.

POUR into greased 13x9-inch baking pan.

BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost cake if desired.

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Simple Mayonnaise Cake

1 cup (225g) raisins

2 cups (480mL) water

2 Tbsp (30mL) mayonnaise

1 cup (200g) brown sugar

1 cup (200g) white flour

1 cup (200g) whole wheat cake flour

1 1/2 tsp (7g) baking soda

1 tsp (5g) ground cinnamon

1 tsp (5g) ground nutmeg

Directions

Preheat oven to 325°F (162.7°C). Place raisins and water in a saucepan and cook over medium heat until water is reduced to about one cup (240mL). Set aside to cool. Cream sugar and mayo by beating vigorously. Add raisins and liquid. Beat together until the mixture is smooth. Add flours, baking soda, and spices, and mix well. Bake in a lightly oiled 9-inch square (23x23cm) pan for 30–40 minutes.

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2 cups plain flour

2 tsp. baking soda

l c. brown sugar

l c. mayonnaise

l c. cold water

1 tsp. Vanilla

Mix, do not beat. Place cake in flat loaf pan. Bake 30 minutes at 350°F.