Party Food Recipes

Archive for July, 2007

How to make tasty Filled Cookies

Tasty Coconut Sarah Bernhardts


Desiccated coconut (unsweetened) 1 cups
Sugar (granulated) 1/3 cup
Egg white 1 number
Vanilla teaspoon
Chocolate (bittersweet) 12 ounces
Whipping cream cup
Softened butter 2 tablespoons
Rum 1 tablespoon
Vegetable shortening (solid) 2 teaspoons

Method of Preparation

Heat the oven and bring it to 350 F and spread with 2 baking sheets with parchment paper. Add coconut, sugar, vanilla and egg white to a large bowl and stir till you get a homogenous mixture.

Lay or drop one teaspoonfuls of mixture over the prepared baking pan. Bake approximately for 7 to 8 minutes and stop baking once the bottoms become light brown.Let the baked item cool on the baking sheet itself.

Take a mixing bowl and add 8 ounces of the chocolate and chop them so as to get a mixture of small chunks. Add butter and cream to a small saucepan and heat. Stop once the butter melts and bubble start forming around the edges of the pan.

Pour the hot butter-cream mixture over the chocolate chunks and whisk till you get a smooth paste of the mixture. Now add rum and stir in. Refrigerate in the same bowl with cover for one hour till you the paste become firm.

Place 1 teaspoon of chocolate-butter-cream mixture over each cookie and smoothen it to make a dome shape. Again refrigerate for another hour till it become firm. Keep ready the cooled baking sheets lined with waxed paper. Using a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening together.

Let it cool for 3 minutes. By holding the cookie with a fork, make a complete coating of melted chocolate using a spoon. Keep the chocolate-coated cookies on waxed paper and refrigerate for 2 hours before serving

Learn to make exotic Wild Blueberry Cookies


Butter cup (measured at room temperature)
Sugar (granulated) 1 cup
Egg (large and beaten) 1 number
Lemon extract teaspoon
Baking powder 2 teaspoons
Sifted Flour (all-purpose) 2 cups
Milk cup
Wild blueberries (fresh) 1 cup
Flour (all-purpose) cup

Method of Preparation

Heat the oven and bring it to 375 F. Keep ready 2 cookie sheets either greased or lined with parchment paper. Alternatively, you can also use non-stick baking mat. Take a large mixing bowl and add butter and sugar; beat well till you get a fluffy and light mixture. Add lemon extract and egg, beat well and keep it aside.

Take another bowl and sift together flour and baking powder. Add milk and flour mixture to the butter mixture duly stirring the mixture as you add the ingredients. Similarly complete the entire flour and milk and you will be getting a well-blended mixture.

Take a separate bowl and add blueberries and cup of flour. Stir and sift out the blueberries with a strainer and discard the flour. The idea here is to get the blueberries coated with a light coating of flour. Add the coated blueberries to the cookie batter already prepared.

Lay or drop the batter over the prepared baking sheets with 1 inch space between each cookie. Bake for 12-15 minutes or till you the cookie become light brown. Care should be taken not to allow the cookies to become dark brown.

Allow cookies to cool over the baking sheet itself for 2 to 3 minutes and then remove to wired racks for complete cooling.

Easy and Quick ways for making that mouth watering Walnut Butter Cookies


Flour (all-purpose) 1 cup
Corn starch cup
Sugar (powdered) cup
Butter cup (measured at room temperature)
Walnuts (coarsely chopped) cup

Method of Preparation

Preheat oven to 300 F. Put powdered sugar, cornstarch and flour into a large bowl and mix. For proper mixing, do one sifting together. Now add butter and blend well. Now add chopped walnuts and stir in.

Using a rounded teaspoon, drop the dough over an ungreased baking sheet with sufficient spacing. Bake approximately for 20 minutes till the cookies turn light brown.

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