Party Food Recipes

Archive for January, 2007

Simple ways to make great Pumpkin Spritz


Butter (softened) 1 cup
Sugar (granulated) 1/2 cup
Cinnamon (ground) 3/4 teaspoon
Nutmeg (ground) 1/2 teaspoon
Ginger (ground) 1/4 teaspoon
Canned pumpkin 1/3 cup
Egg (large) 1 number
Vanilla 1 teaspoon
Flour (all-purpose) 2-3/4 cups
Baking powder 3/4 teaspoon
Nutmeg (ground) additional quantity

Method of Preparation

Heat the oven and bring the temperature to 400 F. Take a large bowl and add butter and beat till you get a creamy consistency. Add sugar and beat in. Now add spices and mix thoroughly. In a separate bowl add egg, vanilla and pumpkin and mix thoroughly. Now add to this the flour and baking powder and stir well.

Now pour this flour mixture into the butter mixture duly stirring continuously as you pour so as to get a well-mixed dough. Using a cookie press, press out desired shapes and put over an ungreased baking sheet.

You can get a better result if you use a silver-colored baking sheet – please do not use the sheet that comes with a non-stick property. Now use the additional ground nutmeg for sprinkling over the cookies.

Bake 6 to 8 minutes or till the dough sets and take caution not to get the dough browned totally. Allow an initial cooling time of 2 to 3 minutes on a baking sheet and then transfer to wired racks for complete cooling.

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Fluffy Frosting

Place egg whites, sugar, cream of tartar and water in top of 2-quart double boiler. Set over rapidly boiling water and beat constantly at full speed until frosting will stand up in stiff peaks, about 6 minutes with rotary beater and about 4 minutes with electric beater. Scrape from side and bottom of double boiler occasionally. Remove from boiling water. Add flavoring and continue beating until thick enough to spread.

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Making Pina Colada Spritz – Easy way


Sugar 2/3 cup
Butter (softened) 1 cup
Egg 1 number
Salt teaspoon
Pineapple juice 1 tablespoon
Flour (all-purpose) 2 1/4 cups

Method of Preparation

Pre heat the oven to 400F. Put sugar, egg, vanilla, butter, and salt in a large mixer bowl and beat. Beat for 3 to four minutes duly scrapping the sides of the bowl often. Continue beating at nominal speed till you get a light and fluffy mixture.

Now add the flour. Continue beating at low speed for another 2 to 3 minutes, scrapping the sides of the bowl regularly till you get well-mixed dough. In case you end up with soft dough, keep the dough in refrigerator for 30 to 40 minutes till you get firm dough good enough for making the cookies.

Make desires shapes by placing the dough in cookie press. Arrange the shaped cookies on a cookie sheet with a one-inch spacing.

Bake for 6 to 8 minutes or till you get the edges light brown in colour.

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Birthday Angel food

Beat egg whites and salt until foamy. Add cream of tartar and beat until stiff but not dry. Fold in vanilla and small amount of sugar at a time. Sift small amount of flour at a time over mixture and blend lightly. Bake in ungreased 10-inch tube pan in slow oven (325 F.) about 1 hour. Invert on rack and cool about 1 hour before removing. Frost with Fluffy Frosting (see below) and arrange candles in holders on top of cake.

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Easy steps for making Mocha Hearts


Makes about 108
Ingredients for the Hearts:
Espresso Powder (instant) 2 tablespoons
Water 1 tablespoon
Flour (all-purpose) 2-1/4 cups
Cocoa Powder (unsweetened) 1/4 cup
Nutmeg (ground) 1/2 teaspoon
Salt 1/2 teaspoon
Butter (unsalted) 1 cup at room temperature
Sugar (granulated) 1 cup
Egg 1 number
Vanilla Extract 1 teaspoon
Ingredients for the Drizzle:
Confectioners’ Sugar (powdered) 2/3 cup
Water 2 teaspoons
Red food colour in gel or powder or paste form

Method of Preparation

Heat the oven and bring it to 350 F. Add espresso powder and water in a small bowl and stir together well to get the espresso powder dissolved. Add flour, nutmeg, cocoa powder and salt to a medium sized bowl ad whisk together till you get a well-blended mixture.

Now add egg, sugar, butter and vanilla to a large bowl and beat together for 3 to 4 minutes. Beat together with a medium speed till you get a fluffy and light mixture. Now add the beat in espresso.

Now add the flour mixture to the butter mixture and blend well by stirring well. Using a spoon put the dough into a cookie press fitted with a heart-shaped disk. Space your cookies with 1 inch apart after pressing the dough out onto ungreased baking sheets.

Bake the cookies approximately for 12 minutes till you get your cookies dry. Transfer the cookies with a metal spatula to wired racks for thorough cooling.
Steps for making the drizzle:

Add 1/3 cup of powdered sugar and water to a small bowl and stir together till you get a good and smooth drizzling consistency. Add the remaining 1/3 cup of the powdered sugar, red food colour and 1 teaspoon of water to an another bowl and mix well till you get an evenly coloured, smooth and a good drizzling consistency. Use a self-closing plastic bag and spoon in each colour.

Drizzle both colours over the cookies after snipping tiny corners off in each bag. Allow the cookies to stand at room temperature till you the get the drizzles totally dry. Use airtight containers for storage and store it at room temperature for a week.

You will be able to make around 108 numbers of Mocha Hearts with the above quantity of ingredients.

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Stuffed baked potatoes

Choose large baking potatoes. Allow potato for each person. Grease skins lightly and bake on rack of moderately hot oven (425 F.) 40 to 50 minutes until potatoes are soft when pressed with a towel. Remove from oven and cut in halves. Scoop out contents carefully with spoon. Press through ricer. Add butter and enough hot milk to make creamy. Season to taste with salt and beat until fluffy. Pile mixture into potato shells, dot with butter and bake in hot oven (450 F.) about 10 minutes until lightly browned. Sprinkle with minced parsley or garnish with sprigs of parsley before serving.

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