I need a recipe!

[sienamystic]

I have to provide an appetizer for an office party, and I'm out of ideas. I'd usually go with my standby, lumpia (either shanghai or cheese) but the party is at eleven-thirty at work, so I'm worried about them being cold and potentially soggy since I'd have to make them the day before and bring them in and besides a microwave there's no way to heat them back up. (Plus, all the catering disasters I've been seeing on Top Chef have me wary!) I've pulled out swooop's sausage rolls already, so I'm blanking out on what to do. Any ideas?

Comments

[dichroic.livejournal.com]

Mexican Layer Dip

In a glass pie dish, spread out contents of one can bean dip.
Next layer: 16 oz sour cream mixed with 2T taco seasoning
Next layer: grated cheese
Next layer: diced tomatoes
Top with chopped olives or cilantro or green onions, if desired. Serve with tortilla chips. Can sit in the refrigerator for up to a day. We always hope for leftovers, but rarely have any.

[sienamystic.livejournal.com]

Oooh, that would be a good one. I've never actually made one myself, but a friend used to make them all the time and they were always hoovered up.

It's funny - I wouldn't have thought of it because in my brain, it's not "my" appetizer, it's what somebody else brings.

[dichroic.livejournal.com]

Yup, that's one reason I don't do queso and rarely do pinwheels.

(But in case you want to do pinwheels: mix salsa and cream cheese to taste. Spread on tortillas. Roll up. Slice into rounds. Can you tell I learned my party food recipes back when I lived in Texas?)

[sienamystic.livejournal.com]

Heh, I can't do pinwheels - the other appetizer person came down to my office and informed me that she had dibs on doing them!

[swooop.livejournal.com]

Email me or something. I can help you out ;-)

Honeycomb Dessert

[pieds-joyeux.livejournal.com]

I simply love this. You can make it the night before or over the weekend. Refrigerate until you're ready for it and then set it out long enough for it to reach room temperature. I usually relax in front of a good movie to do this as it's time consuming but well worth it.

The Honeycomb Desert

Ingredients (this is for if you’re gonna make your bread, you can skip it if you’re gonna buy the prepackaged dough):
3 C all propose flour
1C milk
2 eggs
4T sugar
1T yeast
½ C oil
1 t salt
And you can add water if needed.

Stuffing:
1 8oz pkg Cream cheese (Philadelphia)

Sugar syrup:
1 cup Water
2 cup Sugar

Instructions:

Dough:
Mix all ingredients together thoroughly. Then knead gently until a nice dough forms. Should be smooth.

Filled dough balls:
About 20 min before you start put your cream cheese in the freezer so it’s easier to work with and then cut it into small cubes rather than trying to spoon it. Take a small piece of the dough roll it out a bit into a round and stuff it with a spoonful (serving tsp) of cream cheese then shape it to a little ball or circle. Place each ball of dough and cream cheese “shoulder-to-shoulder” in a small, oiled baking dish. Continue until the dough is used up. In greased baking pan add these pieces next to each other until you finished. After that brush these balls with egg yolk and you can sprinkle some sesame in the top for decoration. Bake it in preheated oven (350 F) until it is golden brown.

Sugar Syrup:
While it’s baking, make the sugar syrup. To do that, boil the water with sugar until you see the sugar has melted.

After the dough is baked, dribble the sugar syrup over the baked bread treats. I put it back in the still hot oven for another 10-20 min to allow the excess syrup to cook off.

Variations:

1. use same nut mixture as used for baklava instead of cream cheese. That’s copped nuts (pecans, walnuts, almonds (any combination of the three or only one of them), a bit of coconut, sugar, cinnamon, nutmeg, clove.

2. use chopped dried fruit (slightly tart) instead of the cream cheese mixture.

Notes:

1. To save time, I buy a pkg of the dinner roll dough at walmart and let it thaw in the ref. I then cut each roll into 3 equal pieces as I go along (it’s best to keep the bag in the ref and only pull out a few rolls at a time) and roll it out thin. Then I put a heaping serving teaspoon of filling in the center and close the dough around it. Pack each filled piece of dough together in the baking dish (I use a small 6.5 X 10.5 dish) until the dish is filled. Will make many rolls.

2. To my syrup I add a few cloves, a piece of nutmeg and a bit of cinnamon stick. I also peel an orange or lemon if I have it around and put it colored side down in the liquid. I start my syrup before I start working on the rolls and put it on low, stirring occasionally. The trick is to pour it over the rolls when they come out of the oven then put the dish of rolls back in the oven (which has been turned off) for abt 20 min.

Regards

Re: Honeycomb Dessert

[sienamystic.livejournal.com]

Wow, this looks interesting. I think it's too much for me to do right now, but I'll definitely try it.