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What kind of dessert should I bring to an Ocktoberfest pot luck?

Thanks! (Nothing to difficult please.)

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  1. edited, sorry, wrong info!

    1. Apple or cherry strudel. You can cheat by using frozen filo dough instead of making your own strudel dough.

      Apple or pear kuchen.

      1. A Black Forest cake isn't too bad. You could wing it by just making a chocolate cake and using cherry pie filling either between the layers or on top. Make a dam with frosting to keep it from running down the side. You could add a little cherry brandy to the pie filling.

        If you really want easy, make these mini cheesecakes http://allrecipes.com/recipe/mini-che...

        You can improve them with cherry brandy of course... go with the sweeter DeKuyper's rather than Kirschwasser unless your friends really like alcohol.

        Variations on these: Use an oreo wafer or a graham cracker wafer instead of the vanilla wafer.

        As simple as these mini cheesecakes are, you will be surprised how fast they go at a pot luck.

        1 Reply
        1. re: Hank Hanover

          I don't have a recipe, but maybe a brownie or bar *with Black Forest cake* flavors like chocolate and cherry. Just a little easier to transport and divide for a potluck.

        2. More Bier!!

          Just kidding - like above posters I would recommend a traditional European desert like a chocolate cake or streudel. Another option is a Eurpoean cheese/chocolate platter but that is probably too involved.

            1. re: Scoutmaster

              Agree--anything pumpkin. Great for fall, great flavor,and you can send any leftovers my way.

              1. Sacher Torte or Linzer Torte.

                1. Vanilla slice, apple and cheese strudel or a roasted plum tart are all traditional and simple, particularly if you use storebought dough. If you want to start from scratch, apricot-filled dumplings, vanilla kipferl or fluffy dumplings with vanilla sauce and plum preserves.

                  1 Reply
                  1. re: JungMann

                    Ina Garten's Apple and Pear Crisp on the Food Network site. There is a video on the same site where Ina prepares the crisp. It is so-oo-o good. I make it in a 9x12 x 4 oblong pan and serve it with ice cream. The larger pan prevents it from running over in the oven which happened to me the first time I made it.

                  2. This time of year is perfect for Apfeltorte. You can google for recipes (use apfeltorte or German apple torte). Here is one that looks particularly good: http://www.recipe4living.com/recipes/... There are simpler ones.

                    If you can't get good fresh apples. I love this recipe for Linzertorte and have made it for guests many times. http://www.saveur.com/article/Recipes... I sometimes use pecans instead of walnuts, though, as I tend to have them around more often.

                    While the first is German, the second is more Austrian, if that matters.

                    1. Ginger-pear upside down cake. Spicy dark gingery cake baked atop a bed of caramelized pears. After cooling. Flip out onto a tray to serve pear side up. My favorite fall dessert!

                      Great with a dark beer - like an espresso stout or pumpkin ale!

                      This recipe is from Sunset magazine, is moist with molasses and buttermilk, and has candied ginger mixed in as well: http://www.myrecipes.com/recipe/pear-...

                      2 Replies
                      1. re: gingershelley

                        oh my.... that cake looks fantastic! I MUST make it!

                        1. re: gingershelley

                          This recipe does look great. Do you think it would work substituting apples for the pears?

                        2. Sweet potato pie....Lots of variations. but a plain pie is best.

                          1. It's autumn. There will be sausages and beer. That means apple something for dessert. A dead simple one is to press sugar cookie dough (or oatmeal cookie dough) into a pie pan. Arrange concentric slices of peeled, cored apple to fill the pan. Sprinkle with cinnamon sugar and bake at 350 until the crust and edges of apple are golden brown, about 30-40 min. Once cool, brush with melted apple jelly if you want it shiny.

                            6 Replies
                            1. re: greygarious

                              Oh yum. Does this work with any sugar cookie ough?

                              1. re: cheesecake17

                                Yes. You could use other cookie doughs too - ginger, molasses, snickerdoodle would work. Anything of sugar cookie dough consistency. I stick with a simple dough since I want the fruit to be the star, but anything goes. Ditto the fruit - Mom also did this with plums and blueberries. Less often peaches, since they need peeling. She made one of these "kuchen" every week and didn't even measure. Flour, sugar, butter, egg, vanilla, and a pinch of salt. Lemon cookie dough with blueberries should be good.

                                1. re: greygarious

                                  Thanks, going to try this for sukkot next week.

                                  1. re: greygarious

                                    OMG!!!!!I am going to be going nuts making pies. I need to go apple picking again. And you know what? I used some of my old apples from the grocery store that were neglected because we had all the fresh ones. You know the ones....They were a little dry and mealy or what have you. I sliced them up and made the pie and it was ddddeeeelicious!!!

                                2. re: greygarious

                                  All my German friends are obsessed with apple desserts.

                                  1. re: dianne0712

                                    Both my parents were born and raised there, and I have inherited the gene. As far as I am concerned, "original sin" was committed not by Adam and Eve but by whoever decided the falsely-named Delicious apple deserved to be the ubiquitous representative of the fruit in supermarkets and in institutional meals. No wonder so many children refuse fresh fruit. Fortunately, Mom's default apple was McIntosh.

                                    This reminds me that I always loved the dough part of the Apfelkuchen my father would bring home from Cafe Geiger whenever he was in Manhattan. These bars had a not-very-good layer of Golden Delicious apples between two rather thick layers of dough the consistency of soft cookies. Not until I was an adult did I realize that the dough contained almond extract and I try to remember to include that when making Mom's style of apple tart.