What Are Your Thoughts on the New Recipes?

[flemings99]

Made the Lemon Cherry Crumble Cake & LOVED it! I don't even like Cherries, but I love this cake!

 

[esavvymom]

Made the Lemon Cherry Crumble Cake & LOVED it! I don't even like Cherries, but I love this cake!

I bet this would be good with Blueberry PASTRY filling too. An old PC recipe has lemon-cake and blueberry filling and it was delicious.

 

[ChefBeckyD]

I bet this would be good with Blueberry Pie filling too. An old PC recipe has lemon-cake and blueberry filling and it was delicious.

One thing to note - this recipe calls for Cherry PASTRY filling not pie filling. Pastry filling is much thicker (think Danish Pastry) and if you use pie filling, you are going to get a different end product than if you use pastry filling. The brand that I've found here for Pastry filling is SOLO, and it's usually right next to the pie filling.

 

[esavvymom]

One thing to note - this recipe calls for Cherry PASTRY filling not pie filling. Pastry filling is much thicker (think Danish Pastry) and if you use pie filling, you are going to get a different end product than if you use pastry filling. The brand that I've found here for Pastry filling is SOLO, and it's usually right next to the pie filling.

Good point! Glad you said something...I probably would have gotten the wrong can tomorrow when I go to the store for the ingredients.

 

[NooraK]

I was trained, that when choosing what you are going to demo - you always want to be thinking about the price point of the entire products you touch. Never choose a recipe under $300 in products and closer to $500 is better. (I know today we are thinking carry less, sell more). I love the new CD that came in our change over box, and as I watched the videos I wrote down the tools used. (You want to do if you are packing your bag, obviously).
What I came up with is this - and they are all great demos:
WRAP IT UP Show - you'll show $597.25 worth of products
Healthy Zucchini Parmesan Fries $519.25 worth of products
Lemon Cherry Crumble Cake $469.75 worth of products

This is exciting news. Some of you may choose slightly different tools (depending on what you have in your personal stash, and some may find additional ways to tweek and even show more, but for the most part - this is what Chef Damian used)

Chip
Visit my facebook "page" at -- and feel free to "like" if you do.
Cooking with Chip - Your Pampered Chef | Facebook

Thanks for the math

P.S. We're not allowed to link directly to our PWS here on CS. Your FB link is OK, and you can put in just the part after the slash for your PWS, but we can't have an active link.

 

[esavvymom]

One thing to note - this recipe calls for Cherry PASTRY filling not pie filling. Pastry filling is much thicker (think Danish Pastry) and if you use pie filling, you are going to get a different end product than if you use pastry filling. The brand that I've found here for Pastry filling is SOLO, and it's usually right next to the pie filling.

OK...WHERE do you find this one?? I know I have purchased this brand/product in the past (by mistake). Now when I WANT IT, I can't find it. I've been to two of our main grocery stores so far today: Food Lion and Harris Teeter.Is this a Walmart thing?? I'm guessing my Lowes store won't have it if Harris Teeter didn't. Uggh. I hate when they get such "special" products like that for a recipe. If I can't find it- a host likely won't either....so once you FIND the source, be sure that's at least the one ingredient for this recipe you DO bring. I don't like telling my hosts "you can only get this item at XYZ store" and send them on a wild-goose chase.Anyway- help? I'm supposed to make this for our meeting tomorrow morning (I need to be making it at 7am!)

 

[ChefBeckyD]

OK...WHERE do you find this one?? I know I have purchased this brand/product in the past (by mistake). Now when I WANT IT, I can't find it. I've been to two of our main grocery stores so far today: Food Lion and Harris Teeter.Is this a Walmart thing?? I'm guessing my Lowes store won't have it if Harris Teeter didn't. Uggh. I hate when they get such "special" products like that for a recipe. If I can't find it- a host likely won't either....so once you FIND the source, be sure that's at least the one ingredient for this recipe you DO bring. I don't like telling my hosts "you can only get this item at XYZ store" and send them on a wild-goose chase.Anyway- help? I'm supposed to make this for our meeting tomorrow morning (I need to be making it at 7am!)

I don't shop at Walmart - so I know it's not a WM thing.Here's a link to what it looks like: http://www.solofoods.com/product-categories/cake-and-pastry-fillings and it also has a store locator on the website!The only two store chains we have in this area are Meijers, and Family Fare. At both of those, it's located in the same section as the pie filling, only on the top shelves, above eye level. There are different kinds - almond, poppy seed, raspberry, cherry....and it's a smaller can than pie filling also.

 

[esavvymom]

I don't shop at Walmart - so I know it's not a WM thing.Here's a link to what it looks like: Cake and Pastry Fillings | Baking Ingredients | Solo Foods and it also has a store locator on the website!The only two store chains we have in this area are Meijers, and Family Fare. At both of those, it's located in the same section as the pie filling, only on the top shelves, above eye level. There are different kinds - almond, poppy seed, raspberry, cherry....and it's a smaller can than pie filling also.

I'll have to check that site then. I know what it looks like, and I checked both pie-filling sections. Nothing. Thanks though. I'll see what their site tells me.
But just bare it in mind when doing this recipe for a show!!
Edit- Crud...it doesn't show any stores near me. hmmmmm..... I wonder if I can find cherry JAM or preserves around here to try the substitute method.

 

[ShellBeach]

Just made the hot dog bites. Does anyone else think it has a typo? Is that supposed to be 3 cans of biscuits, instead of 2? I checked, and I did get the correct 12 oz size tubes of biscuits. There are 10 biscuits per tube.

The pictures in SB show the biscuits overlapping, and there are at least 20 already on the stone in the picture. The photo shows more on the cutting board, wiating to fill up the middle of the stone.

Mine, I had to space them apart. There weren't enough biscuits to have any of them overlap.

Meh, this recipe was OK. Fun & easy to make, but the taste didn't wow me. If I'm gonna spend that much $$ on ingredients and eat that much fat, I'll pick something else next time:thumbdown:
It would be OK if you already had poppy seed, canned biscuits, and pickles, and leftover hotdogs, I guess. But to buy all the ingredients at once it's pretty expensive for the end result not being craveable.

 

[esavvymom]

Just made the hot dog bites. Does anyone else think it has a typo? Is that supposed to be 3 cans of biscuits, instead of 2? I checked, and I did get the correct 12 oz size tubes of biscuits. There are 10 biscuits per tube.

The pictures in SB show the biscuits overlapping, and there are at least 20 already on the stone in the picture. The photo shows more on the cutting board, wiating to fill up the middle of the stone.

Mine, I had to space them apart. There weren't enough biscuits to have any of them overlap.

Meh, this recipe was OK. Fun & easy to make, but the taste didn't wow me. If I'm gonna spend that much $$ on ingredients and eat that much fat, I'll pick something else next time:thumbdown:
It would be OK if you already had poppy seed, canned biscuits, and pickles, and leftover hotdogs, I guess. But to buy all the ingredients at once it's pretty expensive for the end result not being craveable.

You are supposed to split the biscuits apart- which is why buttermilk biscuits work best- since they come apart pretty easy. So splitting them apart gives you 40 biscuit rounds, vs 20. They won't puff up as high either.

 

[Becca_in_MD]

OK...WHERE do you find this one?? I know I have purchased this brand/product in the past (by mistake). Now when I WANT IT, I can't find it. I've been to two of our main grocery stores so far today: Food Lion and Harris Teeter.

Is this a Walmart thing?? I'm guessing my Lowes store won't have it if Harris Teeter didn't. Uggh. I hate when they get such "special" products like that for a recipe. If I can't find it- a host likely won't either....so once you FIND the source, be sure that's at least the one ingredient for this recipe you DO bring. I don't like telling my hosts "you can only get this item at XYZ store" and send them on a wild-goose chase.

Anyway- help? I'm supposed to make this for our meeting tomorrow morning (I need to be making it at 7am!)

Did you read the Cook's Tip about using jam and cornstarch instead of the pastry filling?

My mother used to make a pastry thing for Christmas breakfast, one with apricot filling and one with prune filling. That's how I know about the Solo brand. I don't like the idea of cherry in this cake, but I might try it with apricot or maybe even blueberry if it's pureed or jam and not hunks of blueberry. I'm picky

 

[wadesgirl]

My Walmart originally didn't have the pastry filling when I shopped for a different recipe a while back. They do now but not as many flavors as one of our local grocery stores (although it is about $1 cheaper at Walmart!). At my Walmart it's on the top shelf by the pie filling.Oh by the way make sure that you get the right size cake mix (it tells you the ounces). I didn't pay attention when I grabbed it so my box had less cake flour so I used just slightly less than 3/4 cup when making the crumble topping - left the rest of the ingredients for the crumble topping the same. Came out perfect!

 

[ShellBeach]

You are supposed to split the biscuits apart- which is why buttermilk biscuits work best- since they come apart pretty easy. So splitting them apart gives you 40 biscuit rounds, vs 20. They won't puff up as high either.

hahaha. Guess who can't read even though she thought she read through the recipe 3 times?:blushing:
Thanks, that was bugging me.

 

[esavvymom]

The Lemon Cherry Crumble Cake in the new season's best......OMG. YUM!!

Made it for cluster meeting today and it was a big hit. I ended up using cherry preserves and cornstarch as suggested in the Cooks Tips. For a full cake, I think I would do double the preserves next time. the jar my DH found was barely 1 cup. But it still was fantastic. I think it would be yummy-licious with blueberry too.


I wonder if I could use a smaller cake mix or half of a full, and make this in the RCB?? It is too much if I want to make it for my family, because half of them wouldnt eat it....leaving the two of us who need to eat it the LEAST. But a smaller cake would be perfect. It didnt puff up so much so that I think it would work. maybe I will try that soon for one of our scout committee meetings as a treat and I will let you know.

 

[Jennie50]

I'm allergic to tree nuts, but would like to try the Lemon-Cherry Crumble Cake. Any suggestions for an alternate way to make the crumble topping? Should I use oatmeal? Thinking it may not be the right consistancy if I just use the cake mix and butter without something more substantive.

 

[Shari in TX]

I'm allergic to tree nuts, but would like to try the Lemon-Cherry Crumble Cake. Any suggestions for an alternate way to make the crumble topping? Should I use oatmeal? Thinking it may not be the right consistancy if I just use the cake mix and butter without something more substantive.

What about a granola that has no nuts in it? I used that instead of nuts in a cake I made one time and it was delicious.

Shari in TX

 

[Shari in TX]

Thursday night I made a version of the Blackberry Balsamic Pork Stir-Fry with Orzo. My family doesn't eat pork, so I made it with chicken. Other than that change, I followed the instructions in the recipe.

The family really enjoyed the whole meal. The only thing my husband didn't like was there were a few seeds in the sauce and he's not a fan of blackberry seeds.

My only complaint was 3/4 cup of the Blackberry Balsamic Sauce was most of a bottle. I've used a little for a couple of tastings shows and this used almost all of the rest of it. That makes the recipe a little expensive to me. But since we really enjoyed the idea of the orzo mixed with veggies topped with chicken and sauce, I'm thinking it can probably be made with other sauces as well -- both PC and non.

My daughter really wants to try the other recipe using the same sauce over a salad. Guess I'll have to buy some more Blackberry Balsamic Sauce soon.

Shari in TX

 

[Jennie50]

Thursday night I made a version of the Blackberry Balsamic Pork Stir-Fry with Orzo. My family doesn't eat pork, so I made it with chicken. Other than that change, I followed the instructions in the recipe.

The family really enjoyed the whole meal. The only thing my husband didn't like was there were a few seeds in the sauce and he's not a fan of blackberry seeds.

My only complaint was 3/4 cup of the Blackberry Balsamic Sauce was most of a bottle. I've used a little for a couple of tastings shows and this used almost all of the rest of it. That makes the recipe a little expensive to me. But since we really enjoyed the idea of the orzo mixed with veggies topped with chicken and sauce, I'm thinking it can probably be made with other sauces as well -- both PC and non.

My daughter really wants to try the other recipe using the same sauce over a salad. Guess I'll have to buy some more Blackberry Balsamic Sauce soon.

Shari in TX

I was just looking at this recipe tonight and thinking that I would like to try it. I bought some Blackberry Balsalmic sauce on a supply order and haven't used it yet. I've also got an open bottle of Ginger Wasabi that I have not used with a recipe yet (just did tastings with it). Would that sub into this recipe well, do you think?

 

[ShellBeach]

My only complaint was 3/4 cup of the Blackberry Balsamic Sauce was most of a bottle.

Thanks for your review! I've been wanting to try that balsamic. My problem is the opposite, though - I would rather use up a bottle of sauce for a recipe. Waaaaay too many sauce bottles in the fridge, if you know what I mean.
For example the Thai Peanut - it ws really yummy as a dipping sauce with broiled shrimp, but now I've got a 1/2 bottle sitting there, so I've either got to make more shrimp or throw it away. I have The Guilt throwing food away.

 

[Becca_in_MD]

Thanks for your review! I've been wanting to try that balsamic. My problem is the opposite, though - I would rather use up a bottle of sauce for a recipe. Waaaaay too many sauce bottles in the fridge, if you know what I mean.
For example the Thai Peanut - it ws really yummy as a dipping sauce with broiled shrimp, but now I've got a 1/2 bottle sitting there, so I've either got to make more shrimp or throw it away. I have The Guilt throwing food away.

I like the Thai Peanut as a salad dressing. Can be used with a stir-fry, too. I like it with the shrimp so just pour it over the whole plate: shrimp, rice, salad. I don't care how long the bottle has been sitting in my fridge.

 

[Shari in TX]

I was just looking at this recipe tonight and thinking that I would like to try it. I bought some Blackberry Balsalmic sauce on a supply order and haven't used it yet. I've also got an open bottle of Ginger Wasabi that I have not used with a recipe yet (just did tastings with it). Would that sub into this recipe well, do you think?

I'm thinking that the flavors would work well with that one too. Maybe instead of the almonds, do peanuts on top? The sauce only goes in the meat and then drizzled on top. Of course, it mixes in with the orzo too. My only question would be weather it would go with the parmesan that is in the orzo, but that mostly melts, so it might be worth a shot.

Shari in TX

 

[Jennie50]

I made the Lemon-Cherry Crumble last night for my family. I'm allergic to tree nuts, so I was looking for a substitute for the topping. I liked Shari in TX's granola suggestion (and will prob try that at some point), but didn't have any on-hand, so I used graham crackers. I broke the graham bars up into the Manual Food Processor and used it to crunch them up, then added in the cup of cake mix and melted butter and pumped a few times to mix it all together. Worked well, and I like the idea of showing another way to use the MFP!