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LOOKING for: recipes that travel well?

Posted by chery2 (My Page) on
Wed, Oct 8, 03 at 9:47

Will be traveling from VA to TN for Turkey Day. Would like to take side dishes, breads, and desserts. Want to take the CRANBERRY WALDORF SALAD posted on the recipe exchange forum and a pumpkin pie. Any ideas for others that will travel well? TIA, chery-va

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RE: LOOKING for: recipes that travel well?

How long a drive is that? I'd ask at the Recipe Exchange too. This should be fine for a side dish. I've made it lots & it's always a hit:
SWEET & SOUR SQUASH (serves 8)
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 dup olive oil
1 tsp salt
1 tsp pepper
Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

If you've got a cooler, this would be perfect because it's best made 2 days ahead:
3 cups finely ground gingersnaps
1/2 cup confectioners' sugar
1 1/2 sticks butter, melted
Two 8 oz pkg cream cheese, softened
5 eggs
3/4 cup packed light brown sugar
16 oz can solid-pack pumpkin
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground mace
1/4 tsp vanilla
1/2 cup brandy
2 cups sour cream
1/4 cup granulated sugar

Preheat oven to 350. Combine the gingersnap crumbs, confectioners' sugar & melted butter in a bowl & mix thoroughly. Press the crumb mixture onto the bottom & up the sides of an ungreased 9" springform pan.
Beat the cream cheese with a mixer on medium speed. Add the eggs, 1 at a time, the brown sugar, pumpkin, spices, vanilla & 1/4 cup of the brandy to the cream cheese & mix until smooth. Pour the pumpkin mixture into the prepared pan & bake 40 minutes or until the edge of the cheesecake begins to pull away from the side of the pan.
Remove the cheesecake from the oven & reset the temperature to 400. Whisk together the sour cream, sugar & remaining 1/4 cup of brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven & bake 10 minutes more. Cool to room temperature, cover & refrigerate in the pan overnight or up to 4 days. Remove sides of the pan before seriving.~~
From Savor the Brandywine Valley. It said it won a prize in Creative Cooking's cheesecake contest.

1 stick unsalted butter, softened
1 cup sugar
2 eggs, slightly beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
1/4 cup buttermilk or yogurt
1 cup coarsely chopped fresh ripe pears, skin left on

Preheat oven to 350. Butter a 9" loaf pan.
In a large bowl, using a mixer, cream the butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a cake tester inserted near the center comes out clean.~~

Again, if you have a cooler this would work also:
2 cloves garlic
1/3 cup oil-packed sun-dried tomatoes
1 bunch green onions
2 1/2 cups flour
2 tsp baking powder
1 1/4 tsp salt
1/2 tsp baking soda
5 oz Provolone cheese, grated
3/4 tsp dried rosemary
3/4 tsp pepper
1/3 cup pine nuts, lightly toasted
2 TBL Crisco (room temperature)
2 TBL sugar
2 large eggs
1 1/4 cups buttermilk

Preheat oven to 350. Grease one 9" loaf pan or three 4x3x2" pans.
In a small saucepan, cook the garlic in boiling water to cover for 15 minutes. Meanwhile, drain & chop the tomatoes, reserving 2 TBL of the oil. Slice the green onions thin & include 1" of the green part. In a large bowl, stir together the flour, baking powder, salt & baking soda. Add the cheese, green onions, rosemary, pepper, sun-dried tomatoes & pine nuts. Toss the mixture until combined. In a small bowl, whisk together the shortening, reserved oil & sugar until the mixture is smooth.
When teh garlic has finished cooking, drain, peele & mash it with a fork. Add to the shortening mixture along with the eggs & buttermilk. Add the shortening mixture to the flour mixture & blend until well combined. Pour the batter into the prepared pan. Bake in the middle of the oven until a cake tester comes out clean, 25-30 minutes for the small loaves, 45-50 minutes for the large loaf. Cool the bread in the pan on a wire rack for 5 minutes. Turn onto the rack & cool completely. The bread keeps, wrapped tightly in foil & refrigerated for up to 4 days.~~

RE: LOOKING for: recipes that travel well?

Another that would travel well if you can keep it semi-cooled would be this one & it's a killer. Easy, too:
SLICES OF SIN (serves 10-12)
8 oz semisweet chocolate (use a good brand such as Ghirardelli)
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream
Preheat oven to 350. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~

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