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Only will have a microwave

Mar 2, 2006
308
0
Ok, after a change in location (due to number of guests attending :) ) we are doing a show at the place of emplyment, in the conference room. She says that there is a fridge and sink, but only a microwave.. I thought about the Mom's apple crisp, (shows a few products, and smells wonderful) having the creme puffs (most of them already filled) Maybe have some pecan tassies done. But what else? I could buy a small two eye burner that I could plug in, but am clueless about what to do.. I was planning on an express show and letting them try some of the products (if they want) like filling the puffs. Does anyone have any other ideas for what to serve. She is planning on alot of people (20+, to me that is alot) Thank you so much!!
 

agw

Member
Gold Member
Nov 17, 2005
239
0
At a couple of my shows recently I've done Artichoke Chicken Salad Tarts and the Strawberry Amaretto Pastries. The were perfect for a crowd, disappeared completely, and didn't require the use of any cooking appliance.

I made the tart shells a day or two in advance. They're a bit tedious, but super easy - I admit to cheating by using a regular rolling pin so I could roll 2 pieces of bread at a time. Just put the finished shell in a rigid, airtight container. The rest of the prep is room-temp, counter-top action. Be sure to bring a couple of pieces of bread, though, and the Baker's Roller. Since I didn't actually make the tart shell at the show, everyone wanted to see just how it was done! :)

I did the same for the puff pastry. Again, everything else in the recipe was counter top prep. This could be stretched for a really big crowd by cutting the puff pastry into smaller squares.
 
K

ksartain

Guest
I highly recommend the Warm Chocolate Hazelnut Cake in the Season's Best S/S book. It has been such a hit for me! I've sold 3 Rice cookers and 5 prep bowl sets because of it in just 2 shows. I've also ordered a bunch of the cookbooks and had them on hand, so someone can buy them righ then and there and I've sold 10 of those.
The only issues I have with that recipe is that I cannot find Chocolate Hazelnut spread, so I just use regular chocolate frosting and I bought a bottle of Hazelnut syrup that you can find in the coffee aisle. I don't use quite as much frosting, then add the h-nut syrup and it is so good! For the frosting on top of the cake, I mix up chocolate frosting and a LOT of h-nut syrup so you can definitely smell it, then drizzle it over the cake's top and sides. There is always a pool of the frosting at the bottom, so when I serve it, I take a spoon and drizzle that frosting over the cake on each person's plate so they can taste the hazelnut, too.
I actually use this recipe as my presentation. It does take a little bit to get it down pat, but the prep bowls help so much!
Kristy
 
Mar 2, 2006
308
0
Thank you so much for your ideas. Luckily I have 3 weeks to get ready.. I havent done a full demo show in over 2 years!!! :eek: I am going to be so nervous. I was actually looking for some kind of script to help but couldn't find one.. How does everyone else's express shows go? Any ideas..

I have stayed active, but that is about it. Now that my son is 9 months, I feel I am ready to get back into the swing of things. I appreciate any and all help you can give..:)
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
agw said:
At a couple of my shows recently I've done Artichoke Chicken Salad Tarts and the Strawberry Amaretto Pastries. The were perfect for a crowd, disappeared completely, and didn't require the use of any cooking appliance.

I made the tart shells a day or two in advance. They're a bit tedious, but super easy - I admit to cheating by using a regular rolling pin so I could roll 2 pieces of bread at a time. Just put the finished shell in a rigid, airtight container. The rest of the prep is room-temp, counter-top action. Be sure to bring a couple of pieces of bread, though, and the Baker's Roller. Since I didn't actually make the tart shell at the show, everyone wanted to see just how it was done! :)

I did the same for the puff pastry. Again, everything else in the recipe was counter top prep. This could be stretched for a really big crowd by cutting the puff pastry into smaller squares.

I made the pastry puffs cut into 4ths... they were a little hard to fill and transport (I brought them to the show). When you made them in advance... did you split them then or at the show? How far in advance did you make those? How did you serve (which SA pieces)? How much stuff did you bring???
 

tina617

Novice Member
Oct 30, 2005
30
0
No cook recipes

For most of my shows, I do recipes that do not require cooking because I prepare the crust/base at my own home and bring it to the show. I mostly make appetizer pizzas or dessert pizzas. Many of these are in the All the Best Cookbook or Seasons Best from before. They usually require a cresent, brownie or cookie base that should be cooled anyway. The host gives me these items to replace the ones I bought.

Appetizers - Cool Veggie Squares, Clubhouse Chicken Square, Mediterranean Hummus Square. Antipasto Vegetable Pizza, Taco Pizza...

Desserts - Banana Split Brownies, Tiramisu Brownies, Peanutty Brownies, Chocolate Chip Sensation, Banana Toffee Pizza...

I'm not sure which recipe books these are all in, but you can do a search on the Pampered Chef recipe and they might even list some of them. Otherwise, they will tell you the specific book they are found in.

Hope this helps,
Tina
 
L

luvs2cook

Guest
Have you tried the 3-2-1 Microwave cake?

Microwave Cake Recipe
“3-2-1 Cake”

3 eggs
2 cups of Sour Cream (one 16 oz. container, actually 1 2/3 cups)
1 box of yellow cake mix

Just follow these simple steps:
1. Spray your Fluted Stoneware pan with vegetable oil using your kitchen spritzer
2. Mix eggs and sour cream together in Batter Bowl (a whisk works for most)
3. Add cake mix and blend well with Mix ‘N Scraper
4. Pour batter into well-oiled stone and microwave on HIGH for 10-15 minutes*
5. Let cool 5 minutes; pry edges away with citrus peeler or avocado peeler; invert on platter
6. * all microwaves are different. Look at your cake at 10 mins. if the batter has begun to pull away from the sides of the pan, it’s done. If not, add 1 minute.

If you do not have a Carousel, rotate ¼ turn every 2-3 minutes. Check with cake tester and if not done, then cook 1 minute more each time before testing again. Garnish with icing, whipped topping, more pie filling, caramel or fudge ice cream topping, nuts, etc. The best results are found with cake mixes containing puddings or the new moist cakes.

Good Luck.
 

agw

Member
Gold Member
Nov 17, 2005
239
0
its_me_susan said:
I made the pastry puffs cut into 4ths... they were a little hard to fill and transport (I brought them to the show). When you made them in advance... did you split them then or at the show? How far in advance did you make those? How did you serve (which SA pieces)? How much stuff did you bring???

I baked the puff pastry at home no more than 2 days in advance. Then brought the intact puff-squares with me to the show. I used the bread knife to split them at the show. I put them on one of the new Tattersall Towels on the Woven Round Tray. It made a rather pretty presentation.

I'm not sure exactly what you're asking regarding how much stuff I bring. Which stuff do you mean - ingredients, tools?

:)
 

BethCooks4U

Legend Member
Gold Member
Jan 21, 2005
13,007
42
ksartain said:
I highly recommend the Warm Chocolate Hazelnut Cake in the Season's Best S/S book. It has been such a hit for me! I've sold 3 Rice cookers and 5 prep bowl sets because of it in just 2 shows. I've also ordered a bunch of the cookbooks and had them on hand, so someone can buy them righ then and there and I've sold 10 of those.
The only issues I have with that recipe is that I cannot find Chocolate Hazelnut spread, so I just use regular chocolate frosting and I bought a bottle of Hazelnut syrup that you can find in the coffee aisle. I don't use quite as much frosting, then add the h-nut syrup and it is so good! For the frosting on top of the cake, I mix up chocolate frosting and a LOT of h-nut syrup so you can definitely smell it, then drizzle it over the cake's top and sides. There is always a pool of the frosting at the bottom, so when I serve it, I take a spoon and drizzle that frosting over the cake on each person's plate so they can taste the hazelnut, too.
I actually use this recipe as my presentation. It does take a little bit to get it down pat, but the prep bowls help so much!
Kristy
Could you tell us how much frosting and hazelnut syrup you use in the cake and what proprotions of the two you use in the frosting?

Thanks
 

Ginger428

Legacy Member
Gold Member
Mar 6, 2006
4,470
5
Hi Beth,

In the supermarkets right next to the Peanut Butter is Nutella....that is chocolate hazelnut spread,up here we even have it in Costco.
 
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