How about cinnamon creme anglaise or whipped cream?
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Some things same as last year, some new things, and a couple things that are (gulp) still question marks. Full disclosure, I thought the date was 2 weeks from now. Mom reminded me today it’s ONE week from now. 
Same as last year:
Carrot-ginger soup
Blueberry-lemon cream scones
New this year:
Triple lemon velvet bundt
Churro bundt
(Third flavor cancelled - looks like we won’t need it)
Chicken salad sliders
Turkey and (Swiss maybe?) sliders
Oatmeal jam bars (from The Spruce)
Still to be decided: 1 or 2 more small sweets
Candidates are:
Salted caramel turtle brownies
Sarah Kieffer’s strawberry creme fraiche bars - these are made with freeze-dried strawbs
A new King Arthur strawberry lemonade bar recipe (also made with freeze-dried) I’m a bit worried that there aren’t many reviews for this one yet.
I’m more interested in the Kieffer bar recipe, but honestly both require a big hit of freeze-dried berries and that makes it expensive to test the recipes first.
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May I “lobby” for the brownies? So far I see nothing chocolate on the menu…
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My vote would be the salted caramel brownies, because CHOCOLATE. 
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SEE? I knew I liked you, @MidwesternerTT . 
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I originally had a bundt on the menu that did have chocolate, but it fell victim to layoffs. So yea, if the brownies pass the test bake, they are probably in.
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I also love the idea of something chocolate, but those particular brownies seem like they might be difficult to transport and handle. Do you think guests will end up eating them with forks?
I was all for the chocolate until I saw the strawberry lemonade bars. Those sound really good.
Also: you’ll probably strongly oppose this on gourmet grounds (
), but a pretty decent and much easier chicken salad can be made with (gulp) canned chicken breast. My husband started buying it from Sam’s Club for an inexpensive easy protein. The texture works well if you go for the shredded/minced style – I give it a spin in my mixer with the paddle.
I am suddenly possessed with the idea of making millionaire’s shortbread. Which I’ve never made.
Is this crazy?
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Can you make a small batch tonight and then decide if it’s crazy?
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I often get urges to make something new and different, but never at the last minute for a crowd!
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Oh will def bake a test batch.
I’m just idly wondering if this is a fool’s errand/tangent/etc.
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OF COURSE you will make a test batch, that is who you are. 
I just meant once you go through the process you will have a better idea of the craziness or otherwise of the idea.
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I continue to be amazed at your dedication to this project. I love love love the idea of it but wouldn’t be able to afford all of the ingredients for the various test cooks/bakes.
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All this experimenting keeps our brains active, good for us!!!
I hope you find a good recipe for your first try; I’ve never made it (nor even tasted one) but I think “they” like the Smitten Kitchen one.
I am hesitating on the strawberry bars bec of the expense of the freeze-dried berries, but i happen to have everything I would need for millionaire bars in the house already, so …
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@mig if you have access to a TJ, the dried fruit is $3 /3.50 for 34 g. Aldi’s is even less.It only calls for 12g for the frosting. Are you able to source it from either?
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No TJ. Aldi yes !
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And speaking of freeze dried, this lurid raspberry frosting is accurately depicted , for better or worse! I had raspberry confectionery sugar already mixed and used half of it with half plain confectionery for the frosting. The cake part was originally written as vanilla but I used a tablespoon of uncooked lemon jam for a big hit of lemon flavor. The crumb is very fine textured, it was a funfetti recipe from mikebakesnyc , the quantity was for two 6 oz. ramekins, which was a little too generous sized for me, so I made four and they were plenty big.
(I actually meant to post this in baking.)
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Crazy? No. It’s pretty delicious!
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