Party Food Recipes

Archive for April, 2007

How to make Georgia Lizzies quickly


Halved red candied cherries 1 pound
Halved green candied cherries 3 ounces
Candied pineapple (cut into pieces) 1 pound
Pitted dates (chopped) 1/2 pound
Golden raisins 1/2 pound
Pecan pieces 1 pound
Flour (all-purpose) – (for dredging nuts and fruits) 1/4 cup
Softened butter 1/4 cup
Light brown sugar (firmly packed) 3/4 cup
Eggs 2 numbers
Flour (all-purpose) 2 cups
Baking soda 1 1/2 teaspoons
Milk 1 tablespoon
Peach brandy 1/2 cup

Method of Preparation

Add pineapple, dredge cherries, raisins, pecans and dates with cup of flour to a 7-quart mixing bowl and mix well. Add butter and light brown sugar to a separate bowl with electric mixer and beat at medium speed till you get a fluffy mixture. Now add eggs and mix thopughly.

For better mixing sift together 2 cups flour and baking soda. Now add flour mixture to butter mixture and mix well. Add peach brandy and milk and mix well again. Now add batter to the mixture of nuts and dredged fruits and mix well till all the fruits and nuts are incorporated into the mixture. The indication for thorough mixture is the stiffness of the mixture as the dough has more fruits than the batter.

Apply the dough on a well-greased cookie sheet using a tablespoon. Pre heat the oven to 275-degree and bake for 18 to 20 minutes. The correct cooking indication is that when you touch the cookie, there should not be any impression over the dough.

Variation: You can make a wonderful variation with the same ingredients and methods by using mini cups instead of cookie sheets. Use mini muffin cups and mini baking pans and one tablespoon of batter to every greased mini cup.

Before baking, decorate with a cherry half. Preheat the oven to 275F and bake for 18 to 20 minutes. When cooked, the recipe serves as a wonderful fruitcake.

With the above-suggested quantity of ingredients, you can make around 100 to 110 cookies.

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Mix and sift flour, salt, soda and spices. Cream shortening with sugar and unbeaten eggs. Add part of the flour and stir in the milk. Add remainder of flour mixed with raisins and nuts. Drop by tablespoons 2 inches apart on greased baking sheets. Flatten with wet spatula. Bake in moderately hot oven (400 F.) 8 to 10 minutes. Cool, frost with confectioners’ frosting and sprinkle with colored sugar. Yield: 5-6 dozen.

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Easy, step by step guide to make Sacher Torte Cookies


Ingredients for the cookies:
Butter 1 cup (to be measured at room temperature)
Sugar (granulated) 1/4 cup
Egg (large) 1 number
Cocoa powder (preferably Dutch-process) 1/4 cup
Flour (all-purpose) 2 cups
Ingredients for the filling:
Apricot preserves 1/2 cup
Ingredients for the glaze:
Chocolate chips (semi-sweet) 1/2 cup
Butter (unsalted) 2 tablespoons

Method of Preparation

Heat the oven and bring it to 350 F. Keep ready 2 baking sheets either greased lightly or lined with parchment paper or non-stick baking mat. Beat butter and sugar in a large mixing bowl till you get a fluffy and light mixture. Add egg and beat in till the egg mix well with the mixture.

Separately sift together the cocoa and flour. Add to the to the creamed mixture, stir and blend well. Make out 1 inch balls from the dough and keep them on prepared baking sheets with 2 inches spacing. Make a hollow or an indentation in the center of each cookie ball with the help of your thumb.

Now bake the cookies for 12 to 15 minutes, till you get light brown firm cookies. Transfer the cooked cookies to a wired rack for cooling. Store the cookies in airtight containers at room temperature or deep-freeze them.

While serving, fill each hollow or the indentation with a piece of apricot preserve. Melt butter with chocolate chips in a double boiler using medium heat. Stir well till you get a smooth and even paste.

Pour the mixture into a plastic zip-lock bag and make a small cut at one of the edges with a scissors. Sprinkle the chocolate-butter mixture over the cookies and allow it to set before serving.

You will be able to get around 40 cookies with the above portion of ingredients.

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Learn to make Piparkakut effortlessly


Margarine 1 1/4 cups
Sugar 1/4 cups
Eggs (medium size) 3 numbers
Corn syrup (dark) 1 cup
Cinnamon (ground) 2 teaspoons
Ginger (ground) 2 teaspoons
Cloves (ground) 2 teaspoons
Orange rind (grated) 1 tablespoon
White flour 7 cups
Baking soda 3 teaspoons

Method of Preparation

Add spices and syrup to a bowl and bring it to boil. Now add margarine and beat it till the mixture cools down. Separately mix part of the flour and baking soda well and add the mixture the syrup-margarine mixture and mix well. Beat eggs and sugar together in a separate bowl.

Now add the whipped eggs and the balance flour to the earlier mixture and blend well. A word of caution is that you should not knead the final mixture. Keep the dough covered with plastic wrap and allow it to stand overnight in a cool place.

Preheat oven to 400 F. After rolling out the dough get it cut to the desired shapes with cookie cutters. Bake the cookies till the cookies turn to a golden brown colour. Normally, you may have to cook for 7 to 8 minutes to get the desired cooking level. Now your cookies are ready for serving.

You get roughly 200 cookies with the above proportion of ingredients.

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