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Shadow_Alliance

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a green salad, bread just out of the oven and spaghetti? We have in-coming
grandsons this evening and I just can't think of what would be a great
dessert. Polly
 
In article ,
"Polly Esther" wrote:


That's a hefty meal in my mind. How old are the grandsons? Under 10,
ice cream bars. Over 10, ice cream and/or sherbet in a dish.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Julie Bove" wrote
The youngest grandson will turn twenty-one soon. All of them are at the age
where they are never full; just tired chewing. It's fun to feed them since
they have no delicate sensibilities. Polly
 
On 31-Mar-2011, "Polly Esther" wrote:


Chocolate mousse. If you prefer boxed dessert mixes to made-from-scratch,
make whipped topping from 1 package of Dream Whip and incorporate 1 package
of Jello Chocolate Fudge Instant Pudding mix.
--
"Calling an illegal alien an 'undocumented immigrant' is like calling a drug
dealer an 'unlicensed pharmacist' "

Change Cujo to Juno in email address.
 
On Thu, 31 Mar 2011 09:28:24 -0500, "Polly Esther"
wrote:


Hi Polly! You gave me quite a laugh with the "tired of chewing"
remark! Ha! What a hoot!

As a young man, I never got tired of cheese cake. A nice slice of that
would make them go crazy!
 
On 31-Mar-2011, "gloria.p" wrote:


Maybe even ice cream pie; a nice graham cracker crust filled with ice cream
and layer of "toppings".
--
"Calling an illegal alien an 'undocumented immigrant' is like calling a drug
dealer an 'unlicensed pharmacist' "

Change Cujo to Juno in email address.
 
Polly Esther wrote:

A nice glass of wine would be fine for me, but my experience of feeding
the very young nieces and nephews leads me to suggest that you not worry
too much about being inventive or unique, just about any "dessert" will
be approved of, i often use the visit of young relatives as an excuse to
make the bananas, vanilla pudding and 'nilla wafer desert, topped with
whipped cream its always a big hit here as one sister is a health food
nut and the other is just cheap.
--
JL
 
"Polly Esther" wrote:



Polly.

I'd just have fun with it!

Serve each with plastic cups of milk. Then "I'll be right back."

Then walk back to the table with two plates one filled with Oreo and the
other with Chips Ahoy cookies.

If their jaws drop, stick it to 'em and quickly reach for one and
submerge one in your cup, getting your fingers dunked in milk also
exclaiming with a smile, "What are you waiting for?" then much it down
whole.

OR if they jump to life, you can stick it to 'em another way... "Reminds
me of when you were kids!"

Either way you "stick it to 'em," I'd bet it'll become a favorite family
story to tell!

If anyone is lactose intolerant pour a milk serving from a carton of
Lactaid brand milk.

Or not!

Best,

Andy
 
In article ,
"jmcquown" wrote:


I fail to see how that would render you unable to come up with a
dessert idea. Surely at holidays or birthdays there were desserts? Or
you've seen dessert menus? Or been served desserts at other homes?

I'd serve shortbread and ice cream, if you're going for something
simple. Or just a simple chocolate cake with ganache or dusting of
powdered sugar and cocoa. Actually, I'd just serve fruit, but I imagine
for the grands you want something more.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
In article ,
"l, not -l" wrote:


Oh, that's a great idea! I make a really really simple pot de creme
type dessert that is delicious:

1 bag of semi-sweet/bittersweet chocolate chips
4 whole eggs, room temperature
2 teaspoons vanilla brandy (or extract or other alcohol/liqueur)
1/8 teaspoon salt
1 cup extra strong, extra hot coffee
fresh chantilly cream to serve

Put chocolate chips in a blender and blend them. Add the eggs,
vanilla brandy and salt and puree as best you can in the blender. While
the blender is still going, remove the little pouring stopper from the
lid and slowly pour in the HOT coffee. Go slowly, and blend until the
mixture is smooth.

Pour into decorative cups or glasses (I use demitasses or fun little
liqueur glasses) and put in the refrigerator for at least three hours.
Serve with a generous topping of the chantilly cream and perhaps a
dusting of cocoa or espresso powder or a chocolate covered espresso bean.


Love this, btw.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Thu, 31 Mar 2011 09:28:24 -0500, "Polly Esther"
wrote:


I'd do a crisp or crumble... maybe with a scoop of ice cream on top
(served, hot, in a bowl with cream/milk poured over is good too).

Apple and Pear Crisp
2007, Ina Garten, All Rights Reserved

8 servings

Prep Time: 30 min Cook Time: 55 min Level: Easy

Ingredients

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the
fruit in a large bowl and add the zests, juices, sugar, flour,
cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an
electric mixer fitted with the paddle attachment. Mix on low speed
for 1 minute, until the mixture is in large crumbles. Sprinkle evenly
over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1
hour, until the top is brown and the fruit is bubbly.

Serve warm.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 31 Mar 2011 11:26:07 -0700, sf wrote:


Didn't you read where she says they're 21 and have no sensibilities.
.... they'd not appreciate all that effort. After plain old
pisghetties they'd probably swoon over a keg of brewski and a
wartymelon.
 
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