Sweet Dessert Recipes for Picnic

* This is a guest post by Chen

Sweet-tasting foods are often associated with desserts. However, sweet taste can also be found in fruits, milk, grains, and some vegetables. By nature, the taste of sweetness in food is moist and cooling. That is why combining sweet taste with any of the picnic ideas on food will be just perfect.

Sweet is found among milk products like cream and butter. Most grains have a lot of sweet such as rice and wheat. In legumes, beans and lentils are considered sweet. On fruits, mangoes and bananas; and, carrots and beets in cooked vegetables. Sweet foods increase moisture and bulk inside the body.

Dessert recipes for picnics are preferably easy and simple to prepare pies or cakes. These are sweet dishes that can be made ahead of time and stored in the freezer or refrigerator. Busy people often prefer to whip everything in one weekend keep it sealed and cool until serving time.

Fresh Strawberry and Gelatine Pie Recipe

Strawberries are delicious and refreshing when eaten fresh. Bake these delicate fruits into mouthwatering pies or into pretty cakes so that they will still taste as fresh as when newly-picked.

Ingredients:
2 pieces pie crust shell, 9-inch size
6 Tbsp cornstarch
2 cups sugar, granulated
2 cups water
1 pack gelatin, strawberry flavor (good for 4 serving size)
6 cups fresh whole strawberries, washed and dried

How To: Dissolve sugar, cornstarch, and gelatin in water. Cook until thick, while stirring constantly. Set aside to cool. On the pie shell crust, arrange the strawberries on all spaces. Pour gelatin mixture to cover all strawberries. When thoroughly cool, put the pies inside the refrigerator to chill. Serve with whipped cream on top of each slice. Garnish with sliced strawberry or a sprig of mint.

Lemon Pie with Meringue Topping Recipe

A slice of tangy sweet pie served with a tall glass of iced tea or a steaming cup of coffee will surely fulfill any cravings for sweets.

Ingredients:
1 piece pie crust shell, bought pre-baked or homemade

Ingredients for Pie Filling:
7 Tbsp cornstarch, sifted
1 Tbsp flour, sifted
1-3/4 cups sugar, granulated
2 cups boiling water
4 egg yolks, lightly beaten
2 pieces lemon, rind grated
1 Tbsp butter, softened
¼ tsp salt, fine
½ lemon juice, freshly squeezed and pulp included

How To: Combine well cornstarch, flour, and sugar. Simmer 2 cups of boiling water in a pot on top of a double boiler. Add cornstarch mixture and stir continuously until mixture becomes smooth. Do not remove from heat for 5 minutes.

In a bowl, beat egg yolks. Add hot cornstarch mixture one spoonful at a time while slowly stirring nonstop. Fold into the mixture grated lemon rind, lemon juice, salt, and butter.
Cook over the double boiler until egg yolks become smooth and skin. Continue stirring slowly and lightly while cooking.
Pour the pie filling into the pie crust shell. Wait until warm before covering with meringue.

Ingredients for Meringue:
5 egg whites, make sure no bit of egg yolk included
¼ tsp salt, fine
9 Tbsp sugar, granulated
¼ tsp lemon juice, freshly squeezed and strained

How To: In a bowl, beat egg whites with salt and lemon juice until stiff and peaks formed. Add sugar bit by bit while beating.
Using a spatula or wooden spoon, spread the meringue mixture on top of the lemon pie filling. Make sure the whole crust is covered.
Preheat oven to 300 degrees F. Or until the meringue turns golden with light brown peaks. Cool before storage or serving. Slice lemon thinly and use as garnishing. Sprinkle some sugar granules on top. Serve with hot or cold drinks.

Coconut Rice Cake Recipe

Simple yet delicious cake made from glutinous rice. Every slice should be served with a hot cup of thick chocolate.

Ingredients:
2 cups glutinous rice, washed twice just cooking
1 cup brown sugar
1 cup coconut cream, first extraction
2 cups coconut milk, second extraction
1 Tbsp vanilla
One pinch rock salt

How To: Caramelize brown sugar in a semi-deep wok. Add coconut milk. Stir constantly to prevent boiling. When sugar is dissolved completely, add coconut cream, rice, and salt. Stir continuously until rice appears semi-cooked. Cover and set stove heat to lowest temperature. Stir occasionally to prevent sticking to the pan. Cook until rice becomes puffy and opaque color is gone. Most of coconut sauce is also gone. Spread on a tray and slice using a spatula. Use molds to create interesting shapes for rice cakes.

By-line:
This article is courtesy of Chen from Picnic Food Ideas

Note: I’m publishing guest posts for some weeks, because I’m still a little complicated to write my own posts. You can read why, on my posts best of the week: food blogs plus blogging resources and this other one with foodies – social media, weekly roundup.

=> If you are interested in writing for Sweets Foods Blog, check out the Guest Post Guidelines here.

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