Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Desserts For a Crowd Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Desserts For a Crowd Biography

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Cooking for a crowd of hungry people? Well you’ve come to the right place. The large quantity recipes here were designed for large groups and each recipe yields 50 to 100 servings or more, perfect for feeding a crowd.
Cook appetizers for a crowd at your next party or wedding. Find large cake recipes, and other desserts for a crowd. Get recipes to bake cookies for a crowd. Maybe you want to feed all the kids sandwiches at your next large family reunion. Find the right recipe for a crowd here as there are over 1600 large quantity recipes. You’re sure to be cooking up some crowd pleasing recipes!
Browse the recipes at the left and get cooking, or search recipes for crowds using the search box above.

Looking for a recipe for summer entertaining? Combine blue sky and green grass with a dash of sunshine -- then mix in some refreshing drinks and easy-to-make, crowd-pleasing food. Sound delicious? It gets even better when you top it all off with simple but stylish serving ideas.
These fresh fruitades -- just citrus juice, sugar, and water -- are delicious all on their own or as mixers for cocktails and other creations. To the lemonade, add mint and vodka or, for an Arnold Palmer, iced tea. With the limeade, try tequila and cilantro. Stir vodka into the orangeade with a sprig of rosemary -- or add seltzer and float a scoop of vanilla ice cream in it. Plain or fancy, these "ades" are irresistible sipped from straws decorated with baking-cup flowers.

Guests will go nuts for these scrumptiously seasoned snack mixes. Some have familiar flavors, such as the sugar-candied peanuts. More unexpected are the coconut-curry cashews. Make one kind or several, and offer them in containers crafted from ordinary paper plates cinched with big, colorful rubber bands. These everyday supplies have never looked so chic.

Everything seems to taste better when you put it on a skewer. And nothing could be easier than stacking a few ingredients on these wooden sticks. Make haute hors d'oeuvres by trying favorite flavor combinations on the grill. Here we pair watermelon with feta, corn with a sprinkling of Mexican Cotija cheese, lemony shrimp with avocado, and ham with cheese and pickles (a deconstructed Cuban sandwich).

What's better than blender drinks at a backyard barbecue? These mojito, strawberry daiquiri, and margarita ices. Make them ahead and freeze in single-serving paper cups; offer them with wooden spoons you've stamped with a toast.

There's no soft-serve here. We used sugar cones as the bases for these decadent (and deceptive) desserts. To make this portable "sundae," we baked a cupcake right in the cone and topped it with buttercream, a drizzle of chocolate sauce, and a cherry on top. We filled a chocolate-dipped sugar cone with whipped cream and topped it with fresh berries. For this riff on the traditional cannoli, we stuffed a chocolate-dipped cone with sweetened ricotta and a dash of pistachios.
I love shortcake desserts! You pretty much can’t go wrong with a lightly sweetened biscuit (or in this case, cake) topped with fresh fruit and freshly whipped cream. YUMM! This recipe for Strawberry Shortcake is from Emeril’s Potluck Cookbookand is a perfect way to feed shortcake to a crowd. The sturdy sponge cake stands up nicely to the fruit and it’s juices…and it’s really pretty!

This dessert is best when served shortly after it’s made so if you need something made the day before an event (or even earlier in the day), find a different dessert. You can make the cake a day in advance, and prepare the strawberries and whip the cream (seperately) then assemble the dessert shortly before serving. The longer the dessert sits, however, the higher the risk of having mushy cake. If you don’t want to serve the shortcake in a bowl, you can also layer the berries and cream over the whole cake or just cut pieces of cake and pile the berries and cream on each serving. It’s not rocket science so you can make it how you want it.

Recipe changes I made: For the strawberries, I used less sugar and substituted some orange juice for the Grand Marnier (I didn’t want the pregnant ladies to get liquored up). Also, I added a teaspoon or so of vanilla to the cake.

Ingredients
1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners’ sugar
1 1/2 teaspoons vanilla extract
Directions
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.
Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.
Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners’ sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.