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Having a graduation open house dessert buffet for about 150. Any ideas
- Thread starter cindy
- Start date
Check these out - posted by MarshaTbay - Beijinhos de Coco (Coconut Kisses) - can be stored at room
temperature for up to one week.
http://www.leitesculinaria.com/recipes/cookbook/beijinhos.html
temperature for up to one week.
http://www.leitesculinaria.com/recipes/cookbook/beijinhos.html
How about 2-Bite Lemon Tarts? Rec inside
Makes about 4 dozen 2-bite tarts
Crust:
16 oz cream cheese
2 2/3 cups butter
5 cups all purpose flour
Mix ingredients together in mixer. Roll into 1-inch balls and press into greased mini-cupcake tins. Set aside.
Lemon filling:
4 cups sugar
1/2 cup flour
1/4 tsp salt
1/2 cup butter, softened
2/3 cup fresh lemon juice
lemon zest from 4 lemons
8 large eggs
Mix until blended and pour into tart pans as prepared above. Fill to about 3/4 -inch.
Bake at 350 degrees for 23-35 minutes or until golden brown on edges of tart and a toothpick should not be wet but have a little bit of lemon on it when tested.
These freeze well - enjoy and have fun!
Makes about 4 dozen 2-bite tarts
Crust:
16 oz cream cheese
2 2/3 cups butter
5 cups all purpose flour
Mix ingredients together in mixer. Roll into 1-inch balls and press into greased mini-cupcake tins. Set aside.
Lemon filling:
4 cups sugar
1/2 cup flour
1/4 tsp salt
1/2 cup butter, softened
2/3 cup fresh lemon juice
lemon zest from 4 lemons
8 large eggs
Mix until blended and pour into tart pans as prepared above. Fill to about 3/4 -inch.
Bake at 350 degrees for 23-35 minutes or until golden brown on edges of tart and a toothpick should not be wet but have a little bit of lemon on it when tested.
These freeze well - enjoy and have fun!
Cindy, did you see this candy favor for graduates?
http://eat.at/swap/forum1/119384_Graduation_favors_for_any_age_group_These_are_brilliant_Bakerella
http://eat.at/swap/forum1/119384_Graduation_favors_for_any_age_group_These_are_brilliant_Bakerella
luisa_calif
Well-known member
You can also bake cheesecake in a jellyroll pan and cut them into 2 bite sized pieces.
From a 10x15 pan I get 48 servings. (Cut six pieces by eight pieces)
From a 10x15 pan I get 48 servings. (Cut six pieces by eight pieces)
Marianne, I don't have any T&T, but here are some from my files:
MINI WHITE CHOCOLATE RASPBERRY CHEESECAKES
Yield: 12
Crust
5 oz (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup (50 mL) melted butter
Filling
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup (75 mL) sugar
2 x eggs
1 tsp (5 mL) vanilla
2 oz (60g) good quality white chocolate, melted
1/2 pt blackberries or raspberries
Directions:
Crust
Preheat oven to 375 degrees (190 Celsius).
In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon (15 mL) of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
Bake for 15-18 minutes or until puffed and set.
Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
Garnish with fresh berries.
foodtv.ca
MINI CHOCOLATE CHEESECAKES
Graham crumb shells
1/4 cup graham cracker crumbs
2 teaspoons granulated sugar
1 tablespoon melted butter
3 ounces cream cheese, softened
2 tablespoons granulated sugar
1/3 cup Hershey’s® Semi-Sweet Chocolate Mini Chips
1 egg
1/2 teaspoon vanilla extract
DIRECTIONS:
Prepare Graham Crumb Shells (see below); set aside.
Soften cream cheese in small mixer bowl; beat in sugar. Place Mini Chips in a small bowl and melt by setting in a pan of hot water or place in the microwave on HIGH for 1 minutes. Stir until completely melted; add to cream cheese mixture. Beat in egg and vanilla extract until well blended. Spoon into crumb shells filling cups 3/4 full. Bake at 350 degrees F for 20 to 25 minutes or until set. Cool completely.
To serve, top with a dollop of sour cream or whipped topping and garnish with fresh fruit, if desired.
Graham Crumb Shells:
Combine all ingredients. Pat into the bottom and 1/2 inch up sides of 4 paper-lined muffin cups or 2 (6 ounce) custard cups or small ramekins.
MINI CHEESECAKES
INGREDIENTS:
2 Packages of phyllo mini shells, precooked
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 cup sugar
Whipped Cream Topping:
1/2 pint heavy whipping cream
1/4 cup confectioners sugar
1 tsp almond flavoring (or vanilla if you prefer)
Fresh raspberries (or if unable to find, use red Marachino Cherries, cut in half and drained on paper towel for at least 30 minutes until no more liquid seeps out....
DIRECTIONS:
Blend all until smooth. Drop tablespoons of batter into pastry shells.
Bake at 350 degrees for about 12-14 minutes until puffed and very lightly browned.
Remove and refrigerate until time to serve.
Prepare a bowl of real whipping cream by whipping heavy cream, confectioners sugar and almond flavoring. This can be done ahead of time.
Dollop a spoonful on chilled cheesecake and refrigerate until ready to serve. (sorry there is no way to cover this up with plastic wrap or you'll ruin the look so don't do it more than 1/2 day ahead so it doesn't dry out.
You can place raspberries on top as decoration, one per cheesecake.
If using cherries instead, wait until the last 30 minutes to place them on top so that the colored juice from the cherries doesn't bleed into the cheesecake. It looks great, you just have to wait until right before serving to do it.
bellaonline.com
http://www.bellaonline.com/articles/art37685.asp
MINI CHEESECAKES
...Individual mini cheesecakes that you can decorate with fruit, jam, shaved chocolate pieces, powdered sugar, whipped cream, or just leave them plain...
paper or foil muffin cup liners
12 vanilla wafers
2 8oz. packages of cream cheese, softened
1/2 cup sugar
1 Tsp. vanilla
2 eggs, slightly beaten
Line your muffin pan with foil muffin cup liners, or two paper cup liners. Place a wafer in each one.
Mix the cream cheese, sugar, and vanilla, with an electric mixer until well blended. Add the eggs and mix well. Pour (or spoon) the mixture over each wafer, filling cups 3/4 full.
Bake at 325° for 25 minutes.
Let them cool in the pan on a wire rack, then refrigerate. Garnish (or leave as is) just before serving.
MINI WHITE CHOCOLATE RASPBERRY CHEESECAKES
Yield: 12
Crust
5 oz (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup (50 mL) melted butter
Filling
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup (75 mL) sugar
2 x eggs
1 tsp (5 mL) vanilla
2 oz (60g) good quality white chocolate, melted
1/2 pt blackberries or raspberries
Directions:
Crust
Preheat oven to 375 degrees (190 Celsius).
In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon (15 mL) of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
Bake for 15-18 minutes or until puffed and set.
Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
Garnish with fresh berries.
foodtv.ca
MINI CHOCOLATE CHEESECAKES
Graham crumb shells
1/4 cup graham cracker crumbs
2 teaspoons granulated sugar
1 tablespoon melted butter
3 ounces cream cheese, softened
2 tablespoons granulated sugar
1/3 cup Hershey’s® Semi-Sweet Chocolate Mini Chips
1 egg
1/2 teaspoon vanilla extract
DIRECTIONS:
Prepare Graham Crumb Shells (see below); set aside.
Soften cream cheese in small mixer bowl; beat in sugar. Place Mini Chips in a small bowl and melt by setting in a pan of hot water or place in the microwave on HIGH for 1 minutes. Stir until completely melted; add to cream cheese mixture. Beat in egg and vanilla extract until well blended. Spoon into crumb shells filling cups 3/4 full. Bake at 350 degrees F for 20 to 25 minutes or until set. Cool completely.
To serve, top with a dollop of sour cream or whipped topping and garnish with fresh fruit, if desired.
Graham Crumb Shells:
Combine all ingredients. Pat into the bottom and 1/2 inch up sides of 4 paper-lined muffin cups or 2 (6 ounce) custard cups or small ramekins.
MINI CHEESECAKES
INGREDIENTS:
2 Packages of phyllo mini shells, precooked
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 cup sugar
Whipped Cream Topping:
1/2 pint heavy whipping cream
1/4 cup confectioners sugar
1 tsp almond flavoring (or vanilla if you prefer)
Fresh raspberries (or if unable to find, use red Marachino Cherries, cut in half and drained on paper towel for at least 30 minutes until no more liquid seeps out....
DIRECTIONS:
Blend all until smooth. Drop tablespoons of batter into pastry shells.
Bake at 350 degrees for about 12-14 minutes until puffed and very lightly browned.
Remove and refrigerate until time to serve.
Prepare a bowl of real whipping cream by whipping heavy cream, confectioners sugar and almond flavoring. This can be done ahead of time.
Dollop a spoonful on chilled cheesecake and refrigerate until ready to serve. (sorry there is no way to cover this up with plastic wrap or you'll ruin the look so don't do it more than 1/2 day ahead so it doesn't dry out.
You can place raspberries on top as decoration, one per cheesecake.
If using cherries instead, wait until the last 30 minutes to place them on top so that the colored juice from the cherries doesn't bleed into the cheesecake. It looks great, you just have to wait until right before serving to do it.
bellaonline.com
http://www.bellaonline.com/articles/art37685.asp
MINI CHEESECAKES
...Individual mini cheesecakes that you can decorate with fruit, jam, shaved chocolate pieces, powdered sugar, whipped cream, or just leave them plain...
paper or foil muffin cup liners
12 vanilla wafers
2 8oz. packages of cream cheese, softened
1/2 cup sugar
1 Tsp. vanilla
2 eggs, slightly beaten
Line your muffin pan with foil muffin cup liners, or two paper cup liners. Place a wafer in each one.
Mix the cream cheese, sugar, and vanilla, with an electric mixer until well blended. Add the eggs and mix well. Pour (or spoon) the mixture over each wafer, filling cups 3/4 full.
Bake at 325° for 25 minutes.
Let them cool in the pan on a wire rack, then refrigerate. Garnish (or leave as is) just before serving.
Several more to check out here:
http://www.recipezaar.com/recipes.php?q()=mini+cheesecakes&ls=h&Search=Search&s_type=%2Frecipes.php
http://www.recipezaar.com/recipes.php?q()=mini+cheesecakes&ls=h&Search=Search&s_type=%2Frecipes.php
Cindy - this is my T&T recipe: Jumbo Black Bottom Coconut Macaroons from Big Fat Cookies
Jumbo Black Bottom Coconut Macaroons
From Big Fat Cookies by Elinor Klivans
Makes 16 small cookies or 10 large cookies
Moist-on-the-inside and crisp-on-the-outside!!
Cookies:
One 7-ounce bag (2 2/3 cups) shredded sweetened coconut
1/2 cup sweetened condensed milk (use 1/3 cup)
1/8 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1 large egg white
Pinch of cream of tartar
Chocolate Coating:
9 ounces semisweet chocolate, chopped
Position a rack in the middle of the oven. Preheat the oven to 350° F. Line a baking sheet with parchment paper and butter the paper.
Make the cookies. In a large bowl, use a fork to stir the coconut, condensed milk, salt, almond extract and vanilla together. Set aside. (note: let this sit for about 1 hour to meld well)
In an impeccably clean medium bowl, use a whisk or a hand-held mixer on low speed to beat the egg white with the cream of tartar until they are foamy and the cream of tartar dissolves. Whisking vigorously or beating on medium-high speed, beat until soft peaks form. Whisk or beat in the sugar. Use a rubber spatula to fold half of the whipped egg white in the coconut mixture, then fold in the remaining white.
Scoop mounds of the coconut batter (about 2 tbl. size) onto the prepared baking sheet, spacing the macaroons 2 inches apart.
Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
Make the chocolate coating. Put the chocolate in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler) - or heat in microwave oven for about 1 min. Stir until the chocolate is melted and smooth. Remove from water and let cool to thicken slightly, about 10 min.
Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place the cookies, chocolate bottoms up or on the sides, on a wire rack. (You will have some chocolate coating left over for another use or to pour over ice cream. It's easier to dip using a larger amount of coating.) Let the macaroons sit at room temperature until the chocolate coating is firm, about 1 hour. Or, to speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes. Serve cold or at room temperature.
The cookies can be stored in a covered container in the refrigerator for up to 5 days.
Jumbo Black Bottom Coconut Macaroons
From Big Fat Cookies by Elinor Klivans
Makes 16 small cookies or 10 large cookies
Moist-on-the-inside and crisp-on-the-outside!!
Cookies:
One 7-ounce bag (2 2/3 cups) shredded sweetened coconut
1/2 cup sweetened condensed milk (use 1/3 cup)
1/8 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1 large egg white
Pinch of cream of tartar
Chocolate Coating:
9 ounces semisweet chocolate, chopped
Position a rack in the middle of the oven. Preheat the oven to 350° F. Line a baking sheet with parchment paper and butter the paper.
Make the cookies. In a large bowl, use a fork to stir the coconut, condensed milk, salt, almond extract and vanilla together. Set aside. (note: let this sit for about 1 hour to meld well)
In an impeccably clean medium bowl, use a whisk or a hand-held mixer on low speed to beat the egg white with the cream of tartar until they are foamy and the cream of tartar dissolves. Whisking vigorously or beating on medium-high speed, beat until soft peaks form. Whisk or beat in the sugar. Use a rubber spatula to fold half of the whipped egg white in the coconut mixture, then fold in the remaining white.
Scoop mounds of the coconut batter (about 2 tbl. size) onto the prepared baking sheet, spacing the macaroons 2 inches apart.
Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
Make the chocolate coating. Put the chocolate in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler) - or heat in microwave oven for about 1 min. Stir until the chocolate is melted and smooth. Remove from water and let cool to thicken slightly, about 10 min.
Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place the cookies, chocolate bottoms up or on the sides, on a wire rack. (You will have some chocolate coating left over for another use or to pour over ice cream. It's easier to dip using a larger amount of coating.) Let the macaroons sit at room temperature until the chocolate coating is firm, about 1 hour. Or, to speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes. Serve cold or at room temperature.
The cookies can be stored in a covered container in the refrigerator for up to 5 days.
luisa_calif
Well-known member
20 minutes at 350. This is after you bake the graham crust 5 minutes and let it cool. If you want.
I can type out the recipe I use. It has 3 eight oz packages of cream cheese, 4 eggs and 1.5 cups of sour cream, plus other stuff.
I can type out the recipe I use. It has 3 eight oz packages of cream cheese, 4 eggs and 1.5 cups of sour cream, plus other stuff.
luisa_calif
Well-known member
I'll post this soon, can't do right now though., think I have food poisoning...