Party Food Recipes

Archive for September, 2007

Step by step guide for making Coconut Sarah Bernhardts


Desiccated coconut (unsweetened) 1 cups
Sugar (granulated) 1/3 cup
Egg white 1 number
Vanilla teaspoon
Bittersweet chocolate 12 ounces
Whipping cream 1/4 cup
Softened butter 2 tablespoons
Rum 1 tablespoon
Solid vegetable shortening 2 teaspoons

Method of Preparation

After pre-heating the oven to 350 F, use 2 baking sheets with parchment paper for lining. Take coconut, egg white, sugar and vanilla in a large mixing bowl and stir to get a well-combined mixture. Lay or drop teaspoonfuls of mixture over the prepared pans. Bake for 7 minutes or till the bottoms turn to light golden in colour.

Let the baked item cool on baking sheets itself. Now take 8 ounces of the chocolate in a mixing bowl and chop them so as to get a mixture of small chunks of chocolate. Take butter and cream in a small saucepan and heat until the butter melt and bubbles emanate from the sides or edges of the pan.

Now pour the hot cream over the chocolate and whisk briskly to get smooth mixture. Add rum and stir in. Cover and refrigerate for one hour till the mixture become firm. On top of each cookie place 1 teaspoon of chocolate mixture and smoothen to form a dome shape. Again keep in refrigerator for 1 hour or until firm.

Take cooled baking sheets and line with waxed paper. Take the remaining 4 ounces of chocolate with the shortening on the top of the double boiler over hot water. Allow to cool for 3 minutes.

After holding the cookie with a fork, coat the cookies with the melted chocolate using a spoon and ensure that the cookies are fully coated. Place all the coated cookies on waxed
paper. Keep in refrigerator for 2 hours till the coated chocolate sets.

Learn to make Bambary Tarts effortlessly


Butter cup
Brown sugar 1 cup
Egg (beaten) 1 number 1
Raisins cup
Lemon juice 1 Tablespoon

Method of Preparation

Preheat oven to 375F. Add fat or plump raisins in boiling water for 5 minutes and drain water using paper towels. Take butter and cream it at room temperature. Add sugar gradually as you cream butter. Beat to make it light. Now add the beaten egg and stir.

Add lemon juice and raisins and stir well. Take pastry lined tart tins and fill with the mixture using a teaspoon to 1/3 rd level. Bake for 15 to 20 minutes.

Learn to make Aunt Jackie’s Pecan tarts


Softened cream cheese 3 ounces
Softened butter cup + 1 tablespoon
Flour (sifted) 1 cup
Egg 1 number
Firmly packed brown sugar 3/4 cup
Vanilla 1 teaspoon
Dash salt required quantity
Pecans (chopped) 2/3 cup

Method of Preparation

Preheat oven to 325F. Take flour, cheese and cup butter in a bowl and mix thoroughly. Cover the mixed contents and keep in refrigerator and chill for one hour. Make 24 equal sized balls from the mixture and get them pressed into ungreased miniature muffin pans both at the sides and at the bottom.

Add brown sugar, vanilla, egg, salt and the remaining 1 tablespoon of butter in a bowl and beat till you get a smooth consistency. Now sprinkle 1/3 cup pecans equally into all the 24 tart shells in muffin pans. Pour the egg mixture evenly and equally over the top of the pecans of 24 tarts inside the muffin pans.

Again sprinkle the remaining 1/3 cup of pecans on top of tarts. Bake 20-25 minutes till you get golden brown pastry.

Secret Recipes

FREE Subscription

Want to Suprise your guests with "fun-to-eat" great party recipes? Subscribe to my newsletter & get FREE party recipes tips through email.



Note : I never rent, trade, or sell my email lists to anyone. I assure that your privacy is respected and protected.