Planning a Sweet June: Dessert Show Recipes to Try!

[quikcook]

I am doing a dessert show in June. I'm courious, which recipes work well for a dessert show.

Thanks,
michelle

 

[Marg]

I get rave reviews for the Cool Creamy Chocolate Fondue. And the strawberry bruschetta has been very popular this season as well.

 

[sOhSherri]

Here are the recipes for a Chocoholics Delight Show that I have. I have to give PamperedGinger the credit for this one.

Banana Brownie Split Pizza,
Chocolate Praline Cake,
Magic Cookie Bars,
Gooey Caramel Chocolate Cake

 

[PamperedGinger]

Making desserts are one of my favorite shows! There are so many to choose from! I'd find out if your host wants chocolate or fruit. That will narrow down the choices.

Let us know what she'd prefer and we'll give you some more ideas.

 

[quikcook]

ThanksThanks for the ideas. I have a recipe selection that I have used for dessert shows, but I thought I would get new ideas. My hostess does prefer chocolate. The more ooy gooy the better!!

Michelle

 

[PamperedGinger]

Here is what I have in my chocolate file.

 

[PamperedGinger]

Here is some chocolate info.

 

[PamperedGinger]

Here are some more recipes.

 

[PamperedGinger]

Here are some more recipes. The hardest part is choosing which one to make!

 

[PamperedGinger]

Can you tell I love CHOCOLATE and dessert shows??!!??!!

 

[Stephanie S]

Does anyone have the recipe for the Strawberry Bruchetta that was mentioned? Sounds delicious!

 

[PamperedGinger]

It's in the Season's Best 2005 Spring/Summer


The Pampered Chef ®
Strawberry Bruschetta
Recipe

20 slices French bread, cut 1/4 inch thick
1/4 cup butter or margarine, melted
3 tablespoons granulated sugar
1/2 teaspoon Pantry Korintje Cinnamon
1 lemon
1 container (8 ounces) cream cheese spread
1/4 cup powdered sugar
2 1/2 cups strawberries, hulled and coarsely chopped
1/3 cup toasted sliced almonds
Additional powdered sugar (optional)

1. Preheat oven to 375°F. Slice bread using Serrated Bread Knife; place bread slices on Rectangle Stone. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Brush butter over bread slices using Pastry Brush. Combine granulated sugar and cinnamon in Flour Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove baking stone from oven to Stackable Cooling Rack.


2. Meanwhile, zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using Stainless Steel Whisk. Hull strawberries using Cook's Corer®; coarsely chop using Food Chopper.


3. Using Small Scoop, scoop cream cheese mixture over bread slices; spread evenly using Small Spreader. Place bread slices on Simple Additions® Large Square Platter; top with strawberries using Medium Scoop. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately.


Yield: 20 servings

Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 4 g, Sodium 250 mg, Fiber 2 g

Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Ground cinnamon can be substituted for the Pantry Korintje Cinnamon, if desired.

Shopping List
1 loaf French bread
1/4 cup butter or margarine
3 tablespoons granulated sugar
1/2 teaspoon Pantry Korintje Cinnamon
1 lemon
1 container (8 ounces) cream cheese spread
1/4 cup powdered sugar
2 1/2 cups strawberries
1/3 cup sliced almonds
Additional powdered sugar (optional)

Cook's Tip: Ground cinnamon can be substituted for the Pantry Korintje Cinnamon, if desired.

© The Pampered Chef, Ltd.,

 

[Stephanie S]

Thank you so much! I guess I should have looked before asking...

 

[quikcook]

Thank you GingerThanks so much for all the recipes. If I can't find a few to offer then there is no hope for me!!!!

Thanks again,
Michelle
[email protected]