Grex Kitchen Conference

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Grex Kitchen Item 80: quick desserts
Entered by brenda on Wed Aug 10 01:51:14 UTC 1994:

A couple weeks ago I made some dessert bars which were slices of bread
cut into thirds, dipped in Eagle brand mile, then rolled in coconut.
bake for about 15 mins at 350 degrees.  They were very yummy, and really
quick and easy (always a plus in my book).  anyone have any other 
dessert-type recipies that are very quick and tasty?

14 responses total.

#1 of 14 by kentn on Wed Aug 10 03:34:49 1994:

Is that sweetened condensed milk or the unsweetened evaporated milk
(or whatever it's called)?

#2 of 14 by brenda on Wed Aug 10 20:26:19 1994:

Eagle brand sweetened condensed milk- the stuff with the red label that you use
in pumpkin pie :)

#3 of 14 by kentn on Thu Aug 11 00:51:07 1994:

Figured it was, but I've been know to get those confused on occasion :)

#4 of 14 by popcorn on Thu Aug 11 03:39:16 1994:

Pudding from scratch is amazingly easy.  I've posted the recipe somewhere
in this conference, but basically all you do is stir together some milk and
either cornstarch or arrowroot, warm it up, and stir in vanilla, sugar, and
maybe a square of baking chocolate or a chopped up overripe banana.

Lately I've been on a fruit-eating kick.  I'm doing well at channeling most
my chocolate and sugar cravings into eating fruit instead of something less
healthy.  Probably the junk food cravings are just our human perversion of
an instinct to eat fruit anyway.

#5 of 14 by carson on Thu Aug 11 04:23:52 1994:

(rice Krispie Treats are good and easy too. Marshmallows + Rice + Butter.)

#6 of 14 by omni on Thu Aug 11 05:02:44 1994:

 chocolate is essential to every human diet. Lots of it. ;)

#7 of 14 by kentn on Thu Aug 11 05:51:50 1994:

Shortbreads are also relatively easy to make, and they are a relatively
unexpected dessert (dip them in chocolate, for example, or they are
delicious plain).

#8 of 14 by jingle on Fri Aug 12 02:53:39 1994:

Shortbreads have always been one of my favorites, but I've never made them
before. Kent, you wouldn't by any chance have a good recipe you could
either post or email me?  I never realized they were easy to make.

I'll definitely have to try them dipped in chocolate.  Sounds delicious!

#9 of 14 by kentn on Fri Aug 12 04:37:44 1994:

I've just been using the recipe that came with my ceramic shortbread
pan (which I really like):

    1/2 cup butter @room temp.
    1/3 cup powdered sugar, unsifted
    1/4 tsp. vanilla
    1 cup flour, unsifted

Cream the butter, cream in in the powdered sugar, then the vanilla.
Then work in the flour.  Knead dough on unfloured (yeah, right ;)
board until smooth.  Press dough into pan (which has been sprayed
lightly with vegetable oil); prick entire surface with a fork.
Bake @325 F. for 30-35 minutes or until very lightly browned (I've
found it difficult to tell...).  Let shortbread cool in pan about
10 min. before loosening the edges with a knife.  Flip pan over
onto wooden cutting board.  Cut shortbread while still warm.

The baking instructions are different if you don't have a ceramic
shortbread pan:
  Mix dough as above, then wrap it in plastic and chill in refrig.
for 1/2 hour.  Roll the chilled dough into a round on a very lightly
floured piece of waxed paper until it is 1/4" thick.  Transfer dough
to an ungreased cookie sheet and cut it into 8 wedges as you would
a pie.  Leave the pieces touching each other.  Prick entire surface
with a fork, then bake @325 F. for 20-25 min.  Cool shortbread on a
rack before cutting the wedges apart.
 
I've never tried the latter baking method, since I have the ceramic
pan.  The whole process takes about an hour, though.  I don't find
it nearly as involved a dessert as say, cookies or a cake, so in
that sense it's easy.  And most people have all the ingredients
on hand, so there isn't usually a wild dash to the grocery store :)

#10 of 14 by jingle on Sat Aug 13 03:28:20 1994:

Thanks, Kent!  I've copied the recipe off and will give it a try.  I'll
let you know how it comes out.

#11 of 14 by popcorn on Sat Aug 13 12:24:19 1994:

Do you let the butter warm up to room temperature?  When I do that, the
butter melts when I try to cream it.  Refrigerated butter seems to work
best.  (I take it out of the freezer and let it warm up to refrigerator
temperature before creaming).  Maybe my food processor heats things up as
it runs.  Or maybe room temperature here is warmer than the cookbook
intends.

#12 of 14 by kentn on Sun Aug 14 01:55:22 1994:

Use your own judgment.  I've pulled butter right out of the fridge when
I was in a hurry and it took extra effort, but eventually creamed fine.
Usually, I get the butter out first before the other ingredients and
while I'm organizing my work area, it's warming up a bit.

#13 of 14 by arwen on Wed Aug 17 19:23:48 1994:

Easy Boston Pie
buy a pound cake...slice it
buy some instant vanilla pudding....prepare it
buy a jar of fudge sauce
pound cake..pudding fudge.
EAT!

#14 of 14 by abchan on Sun Dec 22 16:16:10 1996:

Anything from a mix is relatively easy.  Since my sixteenth birthday, I've
taken to baking cakes for my and everyone else in my family's birthday
yearly and I have virtually no cooking skills.  But throwing together a
mix, eggs, oil and water is something that even I can do! :)

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