Well, Jo's summer torte is always good and you could use any fruit(s) that you like.

Individual tarts or strudels would be not messy and wouldn't melt, but would be time consuming.

There is always brownies, an assortment of cookies or cupcakes, maybe filled with something, like chocolate cupcakes with raspberry filling or peanut butter.

Annie

Summer torte! Great idea.

Also, does anyone have the recipe for the lemon bundt cake that was posted here.

I can't remember who posted it but I think it was for the crepe party.

Is it this one from FOAS? This was posted on the New Recipe Review - August.

Glazed Lemon Sour Cream Cake
From The California Cook cookbook
Serves 8-10

Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.

Ingredients:
1 ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream

Glaze:
1 ½ cups powdered sugar
½ cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.
2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.
3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.
5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.
6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.

Here is a link that might be useful: Glazed Lemon Sour Cream Cake - Bundt

I'm sure that's the one, but just want to give proper credit. It was actually Beth4 who introduced us to this. I just raved. ;-)

That's the one!

Theanks Claire, FOAS and Beth4

8 kids-
I suggest cookies (no sprinkles) and fruit or small, non crumbly, not messy topping / icing miniature cupcakes or candies (like Buckeyes) or Bar cookies. The key is pop in your mouth-no mess - non sticky fingers foods. My rule for the adults also :) Your hosts will appreciate your thoughfulness.

One 4th of July someone brought large shortbread cookies with R-W-B sprinkles out to watch the Fireworks. An adult couple 'shared' their cookies ~it also rained~the following day we had streaks of R-W-B everywhere!!!! It took most of the summer and alot of scrubbing to remove all of the Red from the decks and everywhere these cookies went~LOL(NOT).
hard scrubbing

You didn't mention the size or type of boat so flying a bit blind here...

If you're going to have 12 people on board (assuming the kids are not infants) the boat must be at least 35'...and 40' would be safer. Even if it's that large it's going to be crowded & space may be inadequate for everybody to sit down to eat. As example, our boat is about that size & we can seat 8 comfortably w/room to squeeze in a 9th little person. And that's using outside deck space. If there's a fly bridge it will be easier. We've got a large sundeck on top but don't allow anybody up there underway. If it's a 26' boat, I'd politely decline the invitation. It's simply not safe. A dozen people on one recreational boat is a LOT of people.

Balancing a piece of cake on a paper plate while possibly standing on a moving boat for people that don't have good sea legs is tricky, at best. I'd opt for something simple like cookies. Definitely not cupcakes.

Things like cake, brownies, cupcakes that the kids could drop crumbs, etc. could lead to a slippery deck & that's not safe. Yep, cookies are a good idea.

If you're going to be docked then there's no safety factor.

I'm assuming these are friends & not a charter boat. Even so, your captain should give you a pre-cast off explanation of the boat & safety equipment. If for some reason that doesn't happen, please ask where the PFDs are located & make sure there are enough on board. We don't carry 12 PFDs & I don't know any boaters that do except charter captains. Here, kids under 12 must wear a PFD underway. Also, be sure everybody wears appropriate shoes...white soles only with a good grip & no heels not even a 1" wedge.

I'm giving the safety bit 'cause I've just been selected as our marina's USCG Auxiliary vessel safety check person for next season & I'm starting early, with you! rofl Please don't be offended. I was just startled by the number of people for this cruise. We have a good sized boat & would never allow that many people on board for a cruise. Have a fun & safe cruise.

/tricia

I'll bet it's a "party boat"...AKA a pontoon boat.
No sprinkles? No crumbs? Only one bite? What kind of fun is that?
It sounds like it's more kids than adults....so I suggest an assortment of cookies and bars. Perhaps Ann's shortbreads and raspberry ribbons, a good fudgey brownie and maybe lemon squares.
But no crumbs? You might as well serve grapes and M and M's.

Tricia

Thanks a MILLION for that post. You raised issues I didn't even think about.

I had dh call to check out all your points. The boat is 36' and SLEEPS 7. They have 25 flotation devices on board. The background to that is our hostess is a mom of 4 and step mom to 2 and grandma to three little ones. Her first husband died very young and she has experienced some other losses so is beyond super safety conscious.

So thanks again.

Got it! No sprinkles, no crumbs, no cupcakes. I'll make a variety of small, kid-bite sized cookies and bars, bring some grapes.

Any other suggestions

Make sure the PFD's are the correct size and weight for all the kids. We have a 33' foot sailboat - sleeps 6 very comfortably in the cabins; I do not have 8 PFD's for children. In MD they must be worn at all times while underway by children under 13 years old. Many other states have the same law.

If you keep it simple, you will have a great time. I serve cut up watermelon, cantaloupe, strawberries, just about any fruit that doesn't turn brown - it is always eaten and enjoyed by all. Have a great time!

How about fruit kabobs?

Oh, I'm so glad you weren't offended. Unfortunately, we lose a couple boats in our waters every season due to overloading. Some people seem to feel that if they can cram everybody onboard it's OK. Then, due to weight, their freeboard is reduced. The water may look calm but suddenly along comes a 3' wake thrown from a go-fast fishing boat a mile away & hits them on the beam or comes over the stern. Boat swamps & often capsizes. Being a sailboater, I'm sure magothyrivergirl can tell you many stores about inconsiderate go-fast powerboaters & their wakes. BTW, sailboaters have the right-of-way if they are under sail.

The cookies will be a hit with everybody. Take lots!

A fun boating tidbit...here at least...it is still not OK to board somebody's boat without asking, "Permission To Board, please".

Also, one last 'suggestion', mostly for your DH. It's tempting for many (most) men when it comes time to dock...they want to 'help'...so, they jump up & start fumbling around the boat trying to grab lines, poles, fenders, etc. Usually, unless you are specifically asked to do something, it's a better choice to stay seated & allow your captain & first mate to get the boat docked. They have a well-oiled routine & any changes to that routine can, and often do, cause chaos. It doesn't matter how long you've been boating, docking is always where the nerves sharpen. It's that no brakes thing. But remember, any docking you can walk away from & the boat can still be used again...is a successful docking! (big grin) And don't forget to compliment your captain on his/her docking!

Enjoy your day on the water but be careful or you'll get hooked on boating as a family activity.

/tricia

About fruit, as a diehard sweet lover, I enjoy fruit, I eat fresh fruit every day. But there is no way it is dessert, much less impressive unless it is baked in pastry!
with whipped cream and caramel sauce...

I guess that's one of my cooking pet peeves...

bumblebeez, I absolutely agree. Fruit is far too healthy to be considered dessert on its own, it's gotta be in pie or something for me, LOL.

I don't even like fruit all that much, give me cookies!

Annie

Have fun on your boat ride/cruise! If you are leaning towards cookies or bars here are a couple of great ones that my group enjoy.

ALMOND APRICOT BARS(Woodie)
Prep: 15 min. Bake: 45 min. + cooling
Source: Olga Wolkosky of Richmond, BC
(Taste Of Home magazine)
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
In microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8 inch square baking dish. Bake at 325 for 15-20 minutes, until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into 9 squares; cut squares in half diagonally, to make triangles.
Yield: 1-1/2 dozen

Posted by: Ginger_St_Thomas (My Page) on Sat, Dec 20, 03 at 19:58
Marlen's Chubby Hubby Cookies
2 cups butter or margarine, softened
1 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 Tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 12 oz pkg semi-sweet chocolate chips
1 12 oz pkg peanut butter chips
1 cup salted peanuts
2 cups crushed pretzels*
Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook
Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.

David

I love a good Bakewell tart and it's one that travels well.

Here is a link that might be useful: Bakewell tart

I just ripped this recipe out of Southern Living magazine this morning. Ok, it doesn't EXACTLY meet the no-melt criteria but I dunno, they just sound like they would be really good on a boat! I have not made them so not T&T...

Here is a link that might be useful: Cappuccino Blossoms