Our church is having an Ol' Fashion Church Social for their Homecoming Day. Any ideas for a dessert(s) to take? The two main dishes are Fried Chicken and Meatloaf (I think). And there are plenty of sides that are always brought when we have dinners but their desserts lack. Any ideas would be greatly appreciated!! I can and always do depend on my pals at TOH!
Pies come to mind first off. Angel food cake with fruit sauce--strawberry, raspberry etc, or split the angel food cake into layers and fill between the layers with prepared pie filling--lemon or other chosen flavors, These may be topped with cool whip or whipped cream
I posted this recipe a few years ago. It is called Hot Milk Cake or Lazy Daisy Cake, and was frequently brought to church socials and potlucks.
---------------------------------------Here is one more recipe. This cake is so easy. Some people substitute chopped nuts for the coconut.LAZY DAISY CAKE1 cup flour1 teaspoon baking powder1/4 teaspoon salt2 eggs1 cup sugar1 teaspoon vanilla1/2 cup milk, (warmed in microwave or on stove)1 Tablespoon butter OR margarine 1. Preheat oven to 350 degrees. Grease 8 x 8-inch OR 9 x 9-inch pan.2. Combine flour, baking powder, and salt. Set aside.3. Warm milk and butter/margarine.4. Beat eggs. Add sugar in small amounts. Add vanilla. 5. Stir in dry ingredients. Gradually stir in warmed milk/margarine mixture.6. Pour into prepared pan. Bake at 350 degrees for 25 minutes.TOPPING:2/3 cup brown sugar, packed1/4 cup butter OR margarine2 Tablespoons milk OR cream (I usually use milk)1/2 cup coconut OR nuts1. Melt butter OR margarine in saucepan. Add brown sugar, milk OR cream, and coconut.2. Stir until sugar as dissolved. Pour over baked cake.3. Bake for 3-5 additional minutes.
Lemon meringue pie sounds good to me. I just posted this link for lemon meringue bars that look really good.
This recipe posted by nitnole is similar.
I remember making that Lazy Daisy Cake in the 70's. It was delicious. Thanks for reminding me of it. Copying recipe for sure.
Thank you everyone! I think my mom is going to make a few things then if I make a few things we can use all the recipes that were posted and then some! I knew I could count on all ya'll!
This is good and it serves a lot since it's baked in a jelly-roll pan. I take it often to our church dinners. Hope you enjoy!! ~Peyton's Mimi
P.S. It's a Hersey's recipe - so you know it's gonna be good! :)
Humph! Don't know why the recipe ran altogether. I tried editing and it is still in paragraph form. Let me try once more.....I'll copy/paste from the Hershey's site.
Directions:1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly-roll pan. 2. Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside. 3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan. 4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. While cake is cooling, prepare PEANUT BUTTER CHIP FROSTING; spread over top of cake. Drizzle CHOCOLATE GARNISH over top, if desired. About 20 servings. PEANUT BUTTER CHIP FROSTING 1/3 cup butter or margarine 1/3 cup milk 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips 1 teaspoon vanilla extract 1 cup powdered sugar Combine butter, milk and peanut butter chips in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl. Gradually add chip mixture, beating until well blended. Cool, stirring occasionally, until of spreading consistency (about 1 hour). About 2 cups frosting. CHOCOLATE GARNISH Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (not butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.
This sounds delish! Thank you Peytons Mimi! How did you know I love chocolate? LOL!!
"My husband is from Texas, and we love Chocolate Texas Sheet Cake," notes Kristi Wells of Raleigh, North Carolina. "This recipe is oh-so-good,
TIME: Prep: 25 min. Bake: 20 min. + cooling
In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended.
Pour into a greased 15-in. x 10-in. x 1-in. jelly roll/ baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large mixing bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.
Yield: 20 servings.
This is a sure winner!
Triple Chocolate Bundt Cake1 pkg. chocolate cake mix - any brand1 4 oz. chocolate INSTANT pudding mix1 3/4 cup milk (one and three fourths cup)1/4 cup Crisco or Wesson type oil2 eggs1 12 oz. pkg. semi sweet chocolate chipsCombine pudding, cake mix, oil, eggs, milk and chips in large bowl. MIX BY HAND (I have mixed it w/ mixer, being sure not to overmix) til well blended. (aprox. 2 min.)Pour into well greased and cocoa dusted large tube or bundt pan. Bake in preheated 350 degree oven for 50 to 55 min. (Adjust time for 13x9 pan) Be careful not to overbake.Cool 15 minutes in pan, remove and finish cooling. Sprinkle or dust w/ powdered sugar or ice w/ your favorite chocolate icing. I usually ice it w/ a good fudge icing. It doesn't need it, but it might as well be as rich as possible.
The glaze that I generally use - heat 2/3 cup of evap. milk (or half and half) in a sauce pan until it comes to a boil. Then add 1 cup semi sweet chocolate chips. Stir until chocolate is melted and mixture is thickened. Pour over cake - delicious! For a spectacular effect - melt some white chocolate and drizzle over the chocolate glaze.
You can make the cake in a bundt pan - or for ease of transportation and serving - use a 9x13 pan.
When I think of Church Socials, this is always the dessert that comes to mind for me. Banana Pudding is a Southern Delicacy. This recipe is the one that was on the Nilla Wafer box 25 years ago. They have since modified it somewhat, but I prefer the "old fashioned" one. I made this Pudding the day I went into labor with my daughter, LOL......so that's another great memory associated with it. This one is different from the the Paula Deen version that uses Eagle Brand or from the ones that use instant pudding. It has a real, homemade, rich vanilla custard as the base and real meringue that you brown in the oven for the glorious top, lined with real Nilla wafers around the bowl, and nothing compares.
Original Nilla Banana Pudding
3/4 cup sugar, divided1/3 cup flourdash salt3 eggs, separated2 cups milk1/2 tsp vanilla45 Nilla wafers, divided5 ripe bananas, sliced (about 3 1/2 cups) divided
Mix 1/2 cup sugar, flour and salt in the top of a double boiler (I do this on the stove in a regular pan and haven't had any trouble). Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat: Stir in Vanilla.
Reserve 10 wavers for garnish (It takes more than that but that was what the original recipe said) I like to stand them up all the way around the rim of the pudding. Spread small amount of custard on the bottom of 1 1/2 qt Oven Proof glass bowl or a square or rectangular glass baking pan...(I usually use a large glass Pyrex bowl, makes it really pretty to look at)... Cover with layer of wafers and layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make a total of 3 layers of each, ending with custard.
Meringue: Best egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Use a spoon to pull it up in peaks all over the top.
Bake at 350 for 15 to 20 minutes or until meringue is browned.Then garnish with reserved vanilla wafers, pushing them in at the edges and standing them up all around the pudding in a circle. Cool slightly or refrigerate several hours until chilled. Makes 8 servings.
I love this stuff!
This is an awesome dessert shared by my cousin - it is the best dessert I've had in a very long time.
Cream Cheese Cherry Pie
Pie FIlling:1 c. sugar16 oz. cream cheese, softened1 egg1 tsp. vanilla flavoring2 cans cherry pie filling (or blueberry)2 roll out pie crusts (Pillsbury)Icing:1 c. powdered sugar2 Tbsp. milk1/4 tsp. vanilla flavoringPlace one pie crust on bottom of a 9 x 13 baking dish. Set aside. Mix cream cheese, sugar, egg and vanilla. Spread over pie crust. Spread cherry pie filling over top of cream cheese mixture. Cut second pie crust into strips and "lattice" across top of pie. Bake at 350 deg. for 30 - 40 min. or until brown. Mix icing incredients and drizzle over top of pie while hot. Allow pie to cool until it firms up. Serve while warm. Refrigerate leftovers.P.S. I had it cold straight from the refrigerator and it was awesome.
I'm betting that each of these desserts is gonna have a spoonful out of them before we ever get to church! I'm not sure I'm gonna wait to try these until my church social. They all look awesome! Star, I'm scared to make your dessert....the last time I made one of your desserts, I have had it requested every family get-together! LOL! Thank goodness it was easy to make (It was your Wonderful Peanut Butter Pie)! Thank you everyone! I LOVE DESSERTS!!!
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