Making Dessert on Wednesday... to serve on Friday

14 years ago

I need to make dessert Wednesday night to bring to our monthly movie night on Friday night. I won't be home Thursday to make it and I'll only have about one hour tops at home on Friday before we have to leave so I think I'd be too rushed trying to make it on Friday. I could probably make it on Wed and bake it on Fri if that would work though.

Any ideas of what would keep well for two days? Due to dietary restrictions/preferences of the folks in the group, I need to find something with no nuts and no liquor.

Thanks!!

May

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Comments (17)

bons
14 years ago
Cheesecake :-)

Bonnie
lindac
14 years ago
I have made carrot cake and frozen the layers and just refrigerated the cream cheese frosting.
Then day of, I frost the frozen cake and it's easy to frost because it's frozen and easily defrosts by the time it's to be served.
I suppose that technique would work with other cakes as well.
any frozen dessert would be a good choice for make ahead as well,
And my apple cake with "cake gravy" also freezes very well....then just warm the "gravy" in the micro and pour a little on each serving.
Linda C
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lpinkmountain
14 years ago
I made a bunch of cupcakes for a friend's birthday once and we didn't eat them all so I froze them. They were still delish and fresh tasting as ever, even after many months. I would make a batch of cupcakes and freeze them right after frosting. However, the cupcakes were from a mix and maybe they had some kind of preservative in them that helped. Anyway, I think cupcakes make really fun desserts, because if you really want to get snazzy, you can make them in small tins and offer a couple of different kinds. Plus they are dead easy.
lowspark
Original Author
14 years ago
Thanks for the great ideas!

I did a search for your apple cake Linda and found it. It actually sounds perfect, especially since we're in the midst of apple dessert season! Well, I hope everyone there hasn't had too much apple stuff already but oh well! I think I'm going to go for it.

Posted by lindac (My Page) on Wed, Sep 10, 08 at 9:31

Not sure what the difference between bread and cake is....but here's one that can be baked in a loaf pan or in a 7 1/2 by 11 dish....or even in a muffin cup.
Apple cake

4 cups chopped apples
1 Â½ cups sugar ( can use Â½ splenda)
Â½ cup raisins ( I use chopped other fruit like dried peaches or apricots or craisins)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 Â½ tsps baking soda ( I like Â¾ tsps soda and Â¾ tsps BP)
Â¾ tsps salt
1T cinnamon Â¼ tsp nutmeg
Mix dry ingredients
2 eggs
Â¾ cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes.
Serve with cake gravy if desired.

Cake Gravy
Mix 1 cup sugar
1 stick butter
Â½ cup evap milk
1 tsp vanillaÂ.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.
hawk307
14 years ago
Bonnie:
I was going to suggest " Lou's Fluffy CheeseCake "
Can I say that ???

It's a winner!!!!!

May :
You can Google the recipe. It can be Frozen and sliced while frozen and separated slightly .
Put some pieces of Parchment in between the slices.

I stick it in a round Plastic Container and place that in a plastic bag , for freezing.

LOU
lindac
14 years ago
Remember May, it's all about the "gravy"....and ann't "caramel sauce" also works here too.
lakeguy35
14 years ago
Mmmmmm, cake gravy!

I was going to suggest a pound or bundt cake they keep well for several days for me. I've done the bake and freeze thing to with carrot cake.

David
lowspark
Original Author
14 years ago
Yeah, that gravy is what convinced me! It sounds wonderful and I can easily make it right before we go. Perfect!
shaun
14 years ago
I'll suggest this coconut cream cake; the recipe even says it's best the 2nd day! Here ya go:

Coconut Cream Cake
1/4 Cup Oil, 9" x 13" Pan
1 White Cake Mix
1 1/2 Cups Water
2 Eggs
2 Cups Cream of Coconut
8 oz. Cool Whip
Pour oil in pan and roll to sides and bottom. Pour out excess. Mix cake mix, water, eggs and 1 cup Cream of Coconut with hand mixer on high until smooth. Pour into pan. Batter will be runny. Bake at 350 for 30 minutes.
After baking, poke holes in top of cake with fork while hot. Pour 1/2 cup Cream of Coconut over holes. Cool in refrigerator at least 1 hour.
FROSTING: Mix Cool Whip and 1/2 cup Cream of Coconut. Spread over cake and refrigerate. Tastes better the 2nd day.
lindac
14 years ago
Make the "gravy" when you make the cake....then just warm it up when you get there right before serving.
lowspark
Original Author
14 years ago
Just wanted to report back. The cake was a hit. The pickiest eater had seconds! And the hostess asked for the recipe. Thanks Linda!
annie1992
14 years ago
Mmmm, I haven't made LindaC's cake yet, but I have those apples, I think I might have to.....

Annie
lindac
14 years ago
It's the gravy....you could put that on your shoe and people would ask for seconds!
bettyd_z7_va
14 years ago
I'm going to the apple orchard on a field trip with my grandson tomorrow. What kind of apples do you use?
I can buy them fresh off of the tree!
Thanks,
Betty
lindac
14 years ago
Any apples I have tried work...Granny Smith, Jonathan, Gala....and the un named whatever off a friends tree.
bettyd_z7_va
14 years ago
Thanks Lindac,

I will be making this tomorrow for a function at church Saturday evening.

Betty
caliloo
14 years ago
oh YUM! I have a free afternoon so I think I will make this for the fmaily as a surprise dessert... I've not made it before but I remember lots of people "waxing poetically" over LindaC's cake gravy in the past.

Alexa

Making Dessert on Wednesday... to serve on Friday

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