dessert ideas for large groups
Dessert Ideas for Large Groups
If you need dessert ideas for a large group and are confused about the quantity of their ingredients then do not worry. This article will help you learn a few easy dessert recipes for a party.
Imagine you are having a party at your place on a weekend and you need dessert ideas for a party of about 70 people. Or you have volunteered to help out at your kid's school and need to prepare dessert recipes for a large group of children! May be you need dessert ideas for large group of people coming home from your spouse's office. You feel pretty hopeless in such a situation and do not want to let down your loved ones. This article will cover some appealing and easy dessert recipes for a crowd and will prove to be not only a crowd pulling dessert but an also crowd pleasing recipe.
Easy Dessert Recipes for Large Groups
Blueberry Cobbler Dessert Recipes for Party
Ingredients
- Fresh blueberries, 3 lb.
- Flour, 3 cups
- Sweetened condensed milk, 2⅔ cups
- Softened butter, 1 cup
- Grated lemon peel, 1 tbsp.
- Baking powder, 4 tsp.
- Salt, 1 tsp.
- Pre-heat oven to 350ºF.
- In a mixing bowl, combine flour, baking powder, and salt.
- Using a fork or your fingers to crumble butter into the bowl.
- Add sweetened condensed milk and stir to mix well.
- Add the lemon peel.
- Now, stir in the blueberries.
- Pour the blueberry mixture into a 9 x 13 inch baking pan.
- Sprinkle Streusel Topping (recipe below) over the blueberry batter.
- Bake for 1 hour and 40 minutes, until golden brown.
- If you want to prevent the topping from turning too dark, cover the pie with foil for the final 15 minutes of baking.
- Insert a toothpick near the center of the cobbler and check if its ready.
- If the toothpick comes out clean, the blueberry cobbler is ready to be served.
- Flour, 1 cup
- Brown sugar, ½ cup
- Chopped Pecans, ½ cup
- Softened butter, ⅓ cup
- Mix flour and sugar in a mixing bowl and add butter.
- Mix well until crumbly.
- Stir in the Pecans into the mixture.
- The Streusel topping is ready to be poured on the blueberry batter.
- Raspberries (frozen in syrup), 20 oz.
- Peaches (sliced, canned, in syrup), 1 can
- Peach syrup, 1 pint
- Dairy sour cream, 1 quart
- Brown sugar, 1½ cups
- Sugar, 1 cup
- Butter (melted), ½ cup
- Vanilla extract, 2 tsp.
- Ground cinnamon, ½ tsp.
- Ground cloves, ¼ tsp.
- Mix the dairy sour cream, sugar, vanilla extract, and ground cinnamon.
- Chill the mixture to prepare vanilla sour cream topping for the peach raspberry compote dessert recipe for a crowd.
- Pre-heat oven to 350°F.
- Thaw the frozen raspberries.
- Save the liquid after draining the peaches.
- Add peaches in a shallow, full-size steam table pan and sprinkle raspberries over it.
- Mix brown sugar and the remaining ingredients.
- Pour this mixture over the fruits. Bake on 350°F. in the oven for 30 minutes.
- Serve the dessert warm with chilled vanilla sour cream topping.
- Eggs, 2
- All-purpose flour, 2 cups
- Sugar, 2 cups
- Butter or margarine, 1 cup
- Water, 1 cup
- Buttermilk, ½ cup
- Baking cocoa, ¼ cup
- Baking soda, 1 tsp.
- Vanilla extract, 1 tsp.
- Salt, ½ tsp.
- Coconut, 14 oz.
- Evaporated milk (divided), 12 oz.
- Marshmallows, 20 lg.
- Slivered almonds (toasted and divided), 2 cups
- Sugar (divided), 1¼ cups
- Semi-sweet chocolate chips, 1 cup
- Butter or margarine, ½ cup
- Add flour, sugar, baking soda, and salt in a mixing bowl.
- Combine butter, water, and cocoa in a saucepan.
- Cook and stir the butter and cocoa until butter is melted.
- Add it to the dry ingredients.
- Mix eggs, buttermilk, and vanilla and add it to chocolate mixture and mix well.
- Pour the batter into a greased 15x10x1" baking pan.
- Bake at 350°F for 20 - 25 minutes.
- Check for doneness, using a toothpick inserted in the center and this toothpick is supposed to come out clean.
- While the cake is being baked in the oven, in a saucepan, add 1 cup evaporated milk, ¾ cup sugar and marshmallows and cook until the marshmallows melt.
- Remove the saucepan from the heat and stir in the coconut. Immediately sprinkle 1 cup almonds over cake and spread coconut mixture over the top.
- Sprinkle the cake with the remaining almonds.
- Keep in mind the pan will be full by now.
- Now combine butter with remaining milk and sugar in a saucepan.
- Cook and stir till the butter melts.
- Remove the pan from the heat and stir in the chocolate chips till they melt.
- Drizzle over almonds. Allow it to cool.
- Pound cake, 4 loaves
- Orange juice (divided), 1 gallon
- Confectioners' sugar, 1 lb.
- Pineapple (crushed and drained), 2 ½ quarts
- Whipping cream, 2 quarts
- Cold water, 1 quart
- Granulated sugar, 1 pint
- Lemon juice, 1 cup
- Gelatin, 8 tbsp.
- Pineapple extract, 2 tsp.
- Mix 1 quart of the orange juice, sugar, and lemon juice in a saucepan and bring to a boil. Sprinkle gelatin over cold water, letting it stand until gelatin is moistened.
- Remove orange juice mixture from heat and stir in softened gelatin.
- Mix well to dissolve gelatin.
- Stir in the remaining orange juice.
- Add pineapple extract to the mixture and chill until partially set, for about 1 hour.
- Whip cream with confectioners' sugar till it is stiff.
- Slowly add gelatin mixture and continue beating at low speed, until fully blended.
- In a single layer, place pound cake slices in two 20 x 12 x 3-inch steam table pans.
- Spoon pineapple mixture over cake slices.
- Divide the gelatin mixture between the two pans, and spread evenly.
- Chill until firm.
- Cut the cake into 2½ x 4-inch pieces.
- You can top each serving with a rosette of whipped cream and a red maraschino cherry, for added flavor.