Sauce recipe + dessert without mixer?

Thanatos

I don't own a mixer, and I want to make a dessert for a dinner party I'm having tomorrow. What is something I can make? The less complicated and cheaper the better, but it should definitely taste good. Also, lack of nuts is a plus, but not a deal-killer.

In addition, I'm going to be making a chicken proschutto (sp) tortellini pasta. I was going to do a cheese sauce (from scratch, not powder), but I was thinking something a bit more complex would be good. Any solid suggestions that people have made before?

Moriveth

Do you have an electronic whisk?

Also, a cold dessert or a hot dessert? I have a easy all-in-one chocolate up-and-over dessert which has always been a success for me but it's hot.

How were you going to make a cheese sauce? I usually like to make a creamy white sauce (and add cheese for a cheesy sauce) for pasta; it's not complex, but it's tasty.

Sentry

Tiramisu Dessert

1 sponge cake (10-12") - about 3" tall
3 oz strong black coffee
3 oz brandy or rum
1½ lbs mascarpone - room temp
1½ cups superfine/powdered sugar
unsweetened cocoa powder
Cut across middle of sponge cake forming two layers,
each about 1½" high. Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to
flavor it strongly. Don't moisten cake too much or it
may collapse on serving. Beat room-temperature cheese and
1 cup sugar until sugar is completely dissolved and cheese
is light and spreadable. test for sweetness during beating,
adding more sugar if needed. Spread cut surface of bottom
layer with half of the cheese mixture. Replace second layer
and top this with remaining cheese mixture. Sprinkle top
liberally with sifted cocoa. Refrigerate cake for at least
2 hours before cutting and serving.

Thanatos

Moriveth wrote: »

Do you have an electronic whisk?

Also, a cold dessert or a hot dessert? I have a easy all-in-one chocolate up-and-over dessert which has always been a success for me but it's hot.

How were you going to make a cheese sauce? I usually like to make a creamy white sauce (and add cheese for a cheesy sauce) for pasta; it's not complex, but it's tasty.

I don't even know what an electric whisk IS. I have a whisk, but it isn't electric.

Hot or cold dessert is fine. I'll work with what I've got.

And for my cheese sauce, I start with a flour and butter base, then add milk and cheese. It's very simple, and I was hoping for something a little more complex.

Elin

Ok. I have simple, inexpensive NOT HEALTHY IN THE LEAST, good tasting deserts. Things that housewives take to tupperware parties.

Dump Cake
Serve with either whipped cream or ice cream. Recipe variation - 2 cans of cherries and use chocolate cake.

Pudding Pie
I usually make my own graham cracker crust but you can buy premade too.
variation - I'll make a Nilla Wafer crustand use banana pudding.

You can go exotic and make Haupia. It's somewhere between jello and pudding, it's creamy but sets firm. Mmmm coconut. This one takes a few hours to set so you'd need to make it early-ish.

If it's warm where you are, make them Popcicles.

The LandoStander

Pie crusts, some of which even come with a pan to bake them in are available at most super markets. Pudding pies, which someone suggested earlier can be made with a regular whisk for the pudding, though you obviously bake the crust and cool it before adding the pudding. A shot of whip cream right before serving is always nice.

Really you can by most crusts already made, from oreo to graham to regular.

A second option requires a bit of careful handling but if you can get a hold of an Oreo Cookie crust and then soften, not melt, a container of cookies and cream ice cream to the point that it is easily spreadable (think frosting) and spoon it into the oreo cookie crust and immediately freeze it. You have an oreo ice cream pie!

EggyToast

Do you have custard dishes of some sort? If so, I'd suggest getting some instant custard/creme brulee things. My wife and I were skeptical of them until we tried one out, and now they're one of our favorite desserts. Heat package contents w/ cream, let sit in dishes for an hour, then either serve or turn into creme brulee.

If not, get an instant cheesecake. Everyone likes cheesecake. To make it fancy, do a port reduction sauce -- go get some cheap port at the liquor store, put about .25 cups per person in a sauce pan, heat on med/low for between 20-30 minutes or until it starts to get thick. Stir by picking up the pan and sloshing it around. As soon as it gets a little thick, turn off the heat, and it'll thicken up more as it cools, and before it's totally cooled, drizzle over the cheesecake slices. Instantly fancy and really delicious.

The port reduction sauce is a pretty standard thing to do, both for savory (by adding some garlic cloves while cooking) or sweet (by just leaving it plain) dishes.

Thanatos

I think I've got the dessert covered. Would still love some sauce suggestions, though.