What Are You Making at Your Shows?

[Hunter Mom]

I made the Antipasti Pullaparts last night, and think that may just become my fall demo. I loved that recipe!

 

[doughmama]

making that next month. can't wait - have not tried it myself yet. did your customers enjoy it?

 

[lesliec]

Yes, I have made that a few times and I love it. Also, I have had the hostess make the cakes for the Tiramiu things in advance, and then done the topping for them while the Antipasti is in the oven for the final time. That works out great. I don't usually do two recipes, but this worked out really well.

 

[gailz2]

Has anyone made these on the LBP? I don't have the large pizza stone, just the medium one.

 

[mountainmama74]

It would work just fine, you just change the shape you are arranging the cut pieces of french bread before you bake it the first time! I've done this at my fall shows, too, and it's a huge hit!

 

[Boomerjojo]

I found a recipe on the PC website for Tomato Bacon Squares. I made it at my last show and I think it was gone in the first 2 mins. that it was out of the oven. They loved it! I also made the chocolate trifle ahead of time and that was gone as well.

I already made the TBS at least 7 times in the last 2 weeks because it works for a light dinner or snacks!

 

[Jenn822]

I found a recipe on the PC website for Tomato Bacon Squares. I made it at my last show and I think it was gone in the first 2 mins. that it was out of the oven. They loved it! I also made the chocolate trifle ahead of time and that was gone as well.

I already made the TBS at least 7 times in the last 2 weeks because it works for a light dinner or snacks!

The tomato bacon squares look WONDERFUL!! Thank you for posting this. =) I have had the WORST luck with refridgerated pizza dough though - when the can "pops", the whole roll of dough splits/tears and it's no longer a single square and a real pain to roll out... I wonder if cresants would work on this - I might try it tonight. =)

 

[StacieB]

I made the Antipasti Pull aparts on the large bar pan the other night and they were a hit. Another one that has worked well lately is the Chicken, Pest, and Tomato Flatbread!@

 

[leslieprichett]

I am doing the antipasti and the molten lava cake in the DCB for all my Oct/Nov shows

 

[Boomerjojo]

If you leave the pizza curst out of the fridge for about 15-20 mins. before using it then it will be much easier to work with. Sometimes, the dough will still split but not as bad. I usually only have to tear a little piece off the corner to patch the hole and then take the baker's roller over it a few times and you won't even notice it!