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looking for: best dessert for church picnic -- no nuts!

16 years ago

New minister's son has a peanut allergy, so we've all been instructed NOT to bring dishes containing nuts to any church function. Really puts a cramp in MY baking style, but oh, well.

Instead of brownies, I'd like to have some other pick-up dessert kids like as much. Of course, grown-ups should like it too!

chery2

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Comments (13)

Bumblebeez SC Zone 7
16 years ago
Cupcakes are always popular.
roselin32
16 years ago
Lemon Bars.
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RECIPE: church teens coming for dessert
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WEll, if I know teens, and I believe I do, they will love something that they can have "one more" of and not have someone have to cut another piece of pie or make another parfait......and that means cookies and bars. My favorite "easy": Blond Brownies sift together: 2 2/3 c. flour 2 t. baking powder 1/2 t. salt melt and cool: 2/3 c. butter and 1 lb. bwown sugar add 3 beaten eggs, then the flour mixture and one 7oz. pkg choc. chips....and 1 c chopped pecans if desired. Spread in a greased 15 X 10 jelly roll pan, bake 25 min. at 350, cool slightly and cut in squares. And another: These chocolate cookies were sooooo good, I had to pass along the recipe. The recipe is from last month's Cooking Light COCOA FUDGE COOKIES 1 cup flour ¼ tsp baking soda 1/8 tsp salt 5 Tbsp butter 7 Tbsp unsweetened cocoa 2/3 cup sugar 1/3 cup packed brown sugar 1/3 cup plain low-fat yogurt 1 tsp vanilla extract Cooking spray 1. Preheat oven to 350° 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. 3. Bake at 350° for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 2 dozen cookies. And here's another....a little more labor intensive: Here's a recipe for Triple-Layered Lemon Bars from Mrs. Fields Cookie Book. Crust: 1/2 cup salted butter, softened 1/4 cup confectioners' sugar 1 tsp. pure vanilla extract 1 cup all-purpose flour Cream Cheese Filling: 8 oz. cream cheese, softened 1-1/2 cups confectioners' sugar 1 large egg 1 tsp. pure lemon extract Lemon Curd: 4 large egg yolks 1 Tbsp. cornstarch 3/4 cup white sugar 3/4 cup water 2 medium lemons grated for 2 tsp. lemon peel, and squeezed for 1/4 cup fresh lemon juice 2 Tbsp. salted butter, softened Topping: 2 Tbsp. confectioners' sugar Preheat oven to 325. To prepare shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8 x 8 inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature. Prepare the cream cheese filling while the crust is baking. Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate. To prepare the lemon curd: Blend the egg yolks with the cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes. To assemble bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30-40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar. Yield - 12 servings
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Here's a bunch - I think they're all good! Amaretti Ice Cream Balls Recipe courtesy Rachael Ray, 2007 24 amaretti cookies 1/4 cup amaretto liqueur 2 pints vanilla ice cream Chocolate sauce Whipped cream Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream. DAIQUIRI PIE This is a wonderful holiday dessert -- and soooo easy! Daiquiri Pie 1 package lemon pudding (not instant) 1 package instant lime jello (or strawberry, or whatever flavor you want - Use strawberry for Strawberry Daiquiri Pie, banana for Banana Daiquiri Pie, etc.) 1/3 cup granulated sugar 2 eggs 2-1/2 cups water 1/2 cup rum (more doesn't hurt it - I used dark rum and stuck to 1/2 cup) 2 cups Cool Whip (thawed) Graham cracker pie crust Mix the pudding, jello, sugar, add 1/2 cup water and two eggs. Beat well. 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Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs. Spread the nuts on a plate and roll the edges of the sandwiches in them. 6 servings (Can be frozen in an airtight container up to one week.) NOTES: Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ... accept no substitute! Use any good brand of lemon curd. I used Nelson's, from England. GRASSHOPPER PIE 6 tablespoons melted butter 24 Oreo cookies (take out the middles) 1/4 cup Cre De Menthe 1 cup heavy cream 1 small jar marshmallow fluff Crush cookies and add melted butter. Press into 9 inch pie pan. In a bowl, whip the heavy cream. In another bowl, mix the marshmallow fluff and CrÃ¨me De Menthe and add to the heavy cream. Spoon into pie shell and freeze until ready to eat. Decorate with Oreo cookie crumbs. 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Gently toss cake cubes with reserved juice. Place 1/2 of cake in a 4 quart trifle dish. Top with 1/3 cream cheese mixture, 1/2 of strawberries and half of grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries. Cover and refrigerate for 4 hours (at least). 14 servings Not Yo' Mama's Banana Pudding Recipe courtesy Paula Deen 2 bags Pepperidge Farm Chessmen cookies 6 to 8 bananas, sliced 2 cups milk 1 (5-ounce) box instant French vanilla pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 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fearlessem
16 years ago
Rice Krispie treats! Kids love them, adults love them, and they're super easy... I just made some the other day for DH and I, and could hardly stop eating them...

Emily
kayskats
16 years ago
i'm nota up on my allergies ... but why would an allergy to the peanut, which is not a nut, preclude other nuts?
ginger_st_thomas
16 years ago
Kids might like the cupcakes more but here's the lemon bar recipe I always use:

LEMON BARS DELUXE
2 1/4 cup flour
1/2 cup confectioners' sugar, plus additional for sprinkling
2 sticks butter
4 beaten eggs
2 cups granulated sugar
1/3 cup fresh lemon juice
1/2 tsp baking powder
Preheat oven to 350Â°. Whisk together 2 cups of the flour & the confectioners' sugar. Cut in the butter until the mixture clings together. Press the dough into a 13x9x2" baking dish. Bake 20-25 minutes or until lightly browned.
Meanwhile, beat together the eggs, granulated sugar & lemon juice. Mix the remaining 1/4 cup flour with the baking powder; stir into the egg mixture & pour over the hot baked crust. Bake for 25 minutes longer. Remove from the oven & sprinkle w/confectioners' sugar. Cool. Cut into squares.~~From Mountain Measures.

KILLER CUPCAKES (makes 20-22)
Cupcakes:
4 squares (4 oz) semisweet chocolate
1 tsp vanilla
2 sticks butter
4 eggs
1 1/2 cups sugar
1 cup flour

Preheat oven to 350Â°. Line standard muffin tins w/paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate w/the vanilla & butter. In a large bowl, beat the eggs until thick & add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.

Filling:
8 oz cream cheese, softened
1/4 cup sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips

Mix the cream cheese, sugar, egg & salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 minutes.~~ San Francisco Encore
blizlady
16 years ago
kayskats, regarding your question " ... but why would an allergy to the peanut, which is not a nut, preclude other nuts?", there are an extreme number of people who are allergic to peanuts. Yes, it is a legume, but definitely an irritant to enough people that many schools will ban children from eating anything with peanut butter or peanuts in their cafeterias, or have a segregated table. I have a friend who is deadly allergic to peanuts and shrimp, and if she touches the counter top where her kids may have made a peanut butter sandwich, her throat closes up. She no longer allows anything with peanuts in her house.

My granddaughter, on the other hand, can eat peanut butter to her heart's content, but she is allergic to all tree nuts and breaks out in hives over her whole body if she comes in contact with them.
teresa_nc7
16 years ago
I'd go with cupcakes also - you could even do mini cupcakes baked in a mini muffin pan.

At my office, I have one person who is allergic to peanuts, but can have walnuts, pecans, or almonds. This is an adult, of course.

Here is a link to a good stuffed cupcake recipe from Emeril.

Here is a link that might be useful: Emeril's Ooey Gooey Stuffed Cupcakes
iris_gal
16 years ago
As a kid I adored graham crackers with chocolate frosting between them.
kayskats
16 years ago
biz lady ... my question had nothing to do with allergies to peanuts ... anaphylactic shock -- the most serious reaction -- is dangerous.
I was asking about pecans, walnuts, etc which ARE nuts and many people use in recipes. Peanuts are a legume. So why the ban on all nuts. I checked peanut allergy on Mayo Clinc's web site and they did not make any cross reference to other nuts.
If I'm wrong, I'd really like to know. -=- Kay
lindac
16 years ago
I believe it's because you can never be too sure that a bag of nuts won't have been propcessed in a plant that also processed peanuts.
As to dessert....how about Texas sheet cake? It's easy, feeds a lot of people and is delieious.
And as someone who does a lot of church meals calling for dontate desserts, I HATE cupcakes! They always have that paper thing and the cake always leaves crumbs when you remove it and the kids treat them like finger food like a cookie and then you find those papers with frosting remnants everywhere! Cupcakes are easy to make and take, fun to eat and easy to serve but a pain to clean up after!

Texas sheet cake

2 CUPS SUGAR
1/2 CUP BUTTERMILK
2 CUPS FLOUR
2 EGGS BEATEN
1 CUP BUTTER OR MARGERINE
1 TSP SODA
1 1/2 TSPN CINNAMON
4 TB COCOA
1 TSP VANILLA
1 CUP WATER
SIFT SUGAR AND FLOUR INTO LARGE MIXING BOWL. COMBINE OLEO OR BUTTER, COCOA, AND WATER INTO SAUCEPAN AND BRING TO A RAPID BOIL:
POUR OVER SUGAR AND FLOUR AND MIX WELL. ADD REMAINING INGREDIENTS IN ORDER AND BEAT THOROUGHLY. POUR INTO GREASED COOKIE SHEET (15 X 10) BAKE AT 4OO DEGREES FOR 2O MINUTES.

ICING-BRING ALL INGREDIENTS TO BOIL EXCEPT PECANS
BEAT WELL ADD PECANS AND POUR OVER CAKE WHILE HOT

1/2 CUP BUTTER OR MARGERINE
1 POUND PWDR SUGAR
4 TB COCOA
1 TSP VANILLA
6 TB MILK (1 CUP PECANS CHOPPED IF NOT SERVING NUT FREE)
kayskats
16 years ago
thanks LindaC ... now that I think about it, some processors might also use peanut oil in roasting nuts.
-kay
ginger_st_thomas
16 years ago
Yeah, crumbs are a real pain to clean up at a PICNIC. :)
jackiwolfe
16 years ago
Maybe they said "no nuts, period" because that's easier than getting into "tree nuts are okay, but not peanuts." I know some people are just plain not good listeners! They'd get the "nuts are okay" part and not the "NO PEANUTS" part.

Moving on, here's something different that people who are wanting something lighter will appreciate amid the sea of brownies and cookies:

Harvest Pumpkin Dip

INGREDIENTS

Â 1 package (8 ounces) cream cheese, softened
Â 2 cups confectioners' sugar
Â 1 can (15 ounces) solid-pack pumpkin
Â 3 teaspoons pumpkin pie spice
Â 1 teaspoon vanilla extract
Â 1/2 teaspoon ground ginger
Â Apple and pear slices, graham cracker sticks - for dipping

SERVINGS 28
PREP 10 min.
TOTAL 10 min.

DIRECTIONS

In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit, graham cracker sticks, and anything else that may be good! Refrigerate leftovers. Yield: 3-1/2 cups.

It probably would be a good idea to place the serving bowl in a larger bowl filled with ice if you're serving it at a picnic.

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