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Need dessert suggestion for a Clambake

17 years ago

I usually just lurk here and love all the ideas and recipes that everyone shares. I recently made Woodie's Mexican Chowder & also the Chicken Riggies someone shared. Both are fabulous! Oh, and I even got up the nerve to make the Summer Torte a couple times since I got a torte pan at a yard sale this summer. I was so proud of my self!:)

Now I need a simple dessert to bring to a Clambake on Saturday. Any suggestions?

Thanks so much!

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Comments (8)

dgkritch
17 years ago
If it were me, I'd keep it simple.
Seems like there's usually tons of food at a clambake, so many may not want much for dessert (glass of wine and a lounge chair for me, please!)

Maybe a tray of small cookies and brownies?
A fruity sorbet?
Fresh fruit with chocolate dipping sauce.

Mostly just something that people can take a little or a lot, depending on their appetite.

Deanna (west coast girl, so clambakes aren't a big thing here!!)
lindac
17 years ago
If you mean a real outside on the beach clam bake...I would go with a "grab and go" dessert like cookies or brownies.
If you are having a "less sandy" affair, how about my famous ( or infamous!) apple cake with cake gravy?

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 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP)
3/4 tsps salt
1T cinnamon Â¼ tsp nutmeg
Mix dry ingredients
2 eggs
3/4 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!

Cake Gravy
Mix 1 cup sugar
1 stick butter
1/2 cup evap milk
1 tsp vanillaÂ.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.
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Comments (18)
Here's a fruit flan that I've made before. Not hard at all. I used the sponge flan that you buy ready made. Fruit Flan 1 baked pie or flan shell (9 inch) or ready-made sponge flan 2 cups pastry cream filling (recipe follows) 4 cups strawberries, washed, hulled and sliced (you can use raspberries, blueberries, kiwi or a combination of these fruits) Glaze: 1 pouch Knox Unflavoured Gelatine Â¼ cup cold water Â¼ cup boiling water 1 tbsp. lemon juice 1 tbsp. honey Fill flan shell with pastry cream filling. Arrange strawberries over custard layer and chill. Prepare glaze: in a small bowl, sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set. Pastry cream filling: Â½ c. granulated sugar 3 tbsp. cornstarch 1/8 tsp. salt 1 Â¾ c. milk 2 egg yolks, slightly beaten 1 tsp. vanilla (See Note below) In a medium saucepan combine sugar, cornstarch and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool. *Note: Sometimes, I like to add or substitute some lemon extract or orange extract to add a little more flavour to the pastry cream.
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I need a simple, easy to make maple dessert
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Here are two maple cookie recipes that I've made many times. You can freeze the logs for the second one tightly wrapped in plastic wrap and bake them at a later date. MAPLE SYRUP SHORTBREADS Shortbread: 1/ 2 cup butter, room temperature 1/ 4 cup sugar 1 cup flour Maple topping: 3/ 4 cup firmly packed brown sugar 1/ 3 cup pure maple syrup 1 Tbsp. butter, room temperature 1 egg 1 tsp. vanilla ÃÂ½ cup chopped toasted walnuts Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes. Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ÃÂ½ inch squares. Store in airtight container. Makes about 36. CRISP PECAN ROUNDS (yield: about 3 ÃÂ½ dozen) 1 ÃÂ½ cups flour ÃÂ¼ cup packed brown sugar 2 Tbs. sugar ÃÂ½ tsp. salt ÃÂ¼ tsp. ground cinnamon ÃÂ¼ tsp. ground nutmeg 2/3 cup cold butter 2 Tbs. maple syrup ÃÂ½ cup chopped pecans GLAZE 1 egg yolk 1 tsp. water TOPPING 1 ÃÂ½ tsp. sugar ÃÂ½ tsp. ground cinnamon In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape dough into a 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into ÃÂ¼ inch slices. Place 1 inch apart on ungreased baking sheets (I used parchment paper.). For glaze, beat egg yolk and water (I used milk.). For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire racks to cool.
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Need side dish idea and thoughts on dessert
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Traditional trifle doesn't have a cookie layer, it has a sponge cake layer. You can make a GF sponge cake easily. This recipe is pretty well bomb-proof, I have given it to people who are positive they can't make a sponge cake and they've been pleasantly surprised: No Fail Sponge Cake 4 eggs, separated 3/4 cup caster (superfine) sugar 1 cup GF cornstarch 2 tsp GF baking powder 1 tsp vanilla Grease and line two deep 8" cake pans. Preheat oven to 350F. Stir baking powder into cornstarch. Whip egg whites until soft peaks appear, then gradually beat in sugar until stiff and glossy. With a metal spoon, fold in egg yolks and vanilla, then fold in cornstarch mixture. Pour batter into pans and bake about 30 minutes, or until cake is springy and starting to pull away from the sides of the pans. Immediately turn out of the pans onto cake racks to cool. You can freeze any unneeded cake for later.
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Dessert suggestions?
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Comments (64)
If a recipe looks delicious and has good reviews (if I found it online) I've definitely been known to experiment on close friends and family. Experiment on family -of course! I guess if you are not expecting the tang, creme fraiche could be surprising. Use it any place you would use sour cream. I like the tang in contrast to the sweetness of the raspberry puree and peaches, . Hydroponic strawbs, yum!
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eileenlaunonen
17 years ago
If theres a fire pit how bout all the fixin for SMORES!
centralcacyclist
17 years ago
Lemon bars sound good to me.
vera123
Original Author
17 years ago
That Apple Cake sounds soooo good & have copied & printed it off. I was thinking Smores too but then wasn't sure if they'd have a fire or just the grill going. I was actually thinking of some sort of pumpkin dip with some cinnamon graham crackers or ginger snaps. Still not sure what I'll come up at this point but I appreciate the help!
User
17 years ago
Annie's Lemon Brownies have served me well lately. You could even transport them in the 13x9 pan they're baked in and just cut and plate/serve them there.

I made them for a neighborhood cookout and they were a hit with kids & adults. I also served them this past summer on a night when we had an "indoor" clambake - steamed lobster/clams and fresh corn. The citrus goes well with seafood, and even though they're flavorful and satisfying, they don't seem like too heavy a dessert to have after a big meal.
magothyrivergirl
17 years ago
We always have some sort of ice cream and something salty after seafood boils & bakes. We live on the Chesapeake, have many crab & and seafood get togethers. What is delicious and easy is an ice cream cake with hard chocolate and salted nuts, an ice cream sundae bar, or nutty buddies ( they are served in the crab houses here). Keep it causal and easy and enjoy - great fun.
annie1992
17 years ago
amck, those are actually Marilyn's lemon brownies, I just "adapted" them to make them the way I like them.

They are good, though, and would go well with seafood, they're easy to make, easy to transport and easy to serve. Plus, they could be eaten with the fingers if you're outside. A pan of those and a pan of chocolate brownies would be a nice mix....

Annie

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