Chef Kelli Lewton from Pure Food 2U and 2 Unique Caterers offers some make-ahead dessert ideas for your next party.
Chef Kelli's Pie Jars Makes 8 (4 oz ) Mason Jars
Pie Filling 4 cups Fruit such as: Chopped Apples, Blueberries, Cherries, etc.. ¼ cup to ½ cup Sugar 1 tablespoon of cornstarch 2 tablespoon juice or water Any additional flavorings as desired such as lemon zest, cinnamon, pie spice, etc.. You can use any fresh or frozen (and thawed) fruit cooked down slightly in a saucepan over medium heat with a tablespoon of butter and about ½ cup to 1 cup of sugar depending on sweetness of fruit. Thicken with about 1 T cornstarch in 2 T of juice or water, bring to a boil and cool. Note: If short on time, store bought ready made pie filling would work fine.
Streusel/ Crumb Topping 1 ½ cup Flour 2/3 cup Sugar ½ teaspoon Salt 11 tablespoon Cold butter, cut into small pieces ½ teaspoon vanilla extract
Mix flour, sugar, salt in mixer or food processor. Add in butter and mix until streusel comes together and is sandy.
Other possible toppings: Store bought ready made pie dough cut into circles, any crumb/cookie toppings or streusel of choice would make great toppings.
Assembly and Baking Your Jars 8 (4oz mason jars)
Preheat oven to 375 degrees.
Line up clean jars in a baking pan with about 1-2 inch sides. (This pan helps to prevent jars from falling over when placing into and removing from oven)
Scoop about a half cup or a couple spoonfuls of pie filling into jars to fill about three-quarters of the way up.
If using streusel or other crumb toppings, sprinkle about 2 tablespoons over top or until covered.
If using pie dough; cut into circles using lid or circle cutter and place dough over jar, using a fork to seal edges of dough to jar. Cut a slit on top and sprinkle with sugar.
(Tip: When using pie dough you may want to fill your jars with filling almost all the way to the top so the pie dough will stick to the filling.)
Bake jars in the baking pan for about 15-20 minutes or until the filling is bubbly and topping is lightly golden brown.
Jars can be stored/ served at room temperature. Can be made 2 days ahead.
Wicked Cool Ice Cream Sandwiches
· Homemade or build your own ice cream sandwiches can be made with any type of cookie or ice cream…possibilities are endless!!
· Be expressive and dip your cookie tops in chocolate then add sprinkles, than add Oreo cookie crumbles ect.
Here are some cookie ice cream combinations:
Cookie Ice Cream
Chocolate Chip Vanilla
Peanut Butter Chocolate
Oatmeal Butter Pecan
Sugar Fruit Sorbet
Chocolate Wafer Mint Chip
Graham Cookies Marshmallow
Any store bought or homemade cookies could be filled and frozen ahead of time or set out unfilled with ice cream and your guests can decide what combinations they'd like to make. Think about using local Ice cream Guru Scott at Treat Dreams in Ferndale and you will be scooping flavors like; Mexican chocolate, honey lavender, basil tangerine, bourbon pecan tequila mango and more!
Here are a couple of our favorite cookie recipes:
Banana Walnut Chocolate Chunk Cookies Makes about 20 cookies
2 cup All-Purpose Flour 1 cup Whole Wheat Flour (or just substitute all purpose flour if unavailable) 2 teaspoon Salt 1 teaspoon Baking Soda 3 sticks or 12 oz Butter 1 cup Sugar 1 cup Brown Sugar 2 Eggs 1 T Vanilla 1 c Banana (about 4-5 med sized bananas) mashed 2 c Rolled Oats 12 oz Chocolate Chips or Chunks 1 c Walnuts, toasted and chopped
Preheat oven to 375 degrees.
Whisk together dry ingredients. Cream butter and sugars together until light and fluffy.
Mix in egg, vanilla, then banana. Scrape down bowl and add oats then dry mixed ingredients. Mix in chocolate and nuts until combined. Scoop with heaping tablespoon or cookie scoop and bake for about 12-15 minutes or until crisp around edges and set in center. Cool on wire rack.
Note: Great with butterscotch ice cream!!
Chocolate Malt Cookies Makes about 30 cookies
2 sticks Butter (room temp) 1 ¾ cup Sugar 1 egg 2 teaspoon Vanilla Extract 1/4 cup Sour Cream 3 T Water (warm) 2 cup Flour ½ cup Cocoa Powder ¼ cup Malted Milk Powder 1 teaspoon Baking Soda ½ teaspoon Salt
Preheat oven to 350 degrees. Beat together butter and sugar in a mixer with a paddle. Mix together the egg, vanilla, sour cream, and water, and add to above. Whisk together the dry ingredients and slowly add to mixer scraping down as necessary. Scoop with heaping tablespoon or cookie scoop and bake for about 12-15 minutes or until set. These cookies may look slightly underdone when taken out of the oven, once cooled it will be soft and chewy.
Note: Great with chocolate, french vanilla or if you're lucky enough to find; malt ice cream!!