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Fabulous Cheesy Scrambled Eggs for a Crowd

Fabulous Cheesy Scrambled Eggs for a Crowd

by | Mar 13, 2017 | Breakfast, Large Group Cooking

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Fabulous Cheesy Scrambled Eggs for a Crowd

These eggs are a fluffy, moist cheesy addition to your breakfast line-up. You know those dry, rubbery, tasteless eggs typical of most buffet lines? Well, these eggs are most definitely not THOSE eggs. These eggs are a real winner.  They can be made in advance and hold very well without losing their wonderful moist texture.  And they taste fantastic. Jeff requests them on a regular basis, so I make a small batch just for him.

Cheesy Scrambled Eggs for a Large Group

These scrambled eggs will become your new favorite go to!  What’s the secret?  Well, actually there are four.

#1     First, I use condensed milk.  It’s what helps keep these eggs moist.

#2     Second, you’ll want to add some seasoned salt.  I know it’s kinda retro, but it works for this recipe very well.

#3     Third, I use lots of cheese, which adds more moisture and even more flavor.  You’ll appreciate that additional moisture if you’re holding these up to 20 – 30 minutes prior to serving in a slow cooker or oven on the lowest temp.  They’ll be every bit as good as when they finished cooking.

#4     Finally, I fluff them right before serving.  This breaks up the curds and makes them easier to serve.

While this recipe does require occasional stirring during the baking process, you can be doing other things while the eggs are baking rather than standing at the range top the entire time.   Every time I fix these eggs, people constantly comment on how great they are. You’ll be very pleasantly surprised at how good baked scrambled eggs for a crowd can be.  Whether you’re cooking for 24 or 224 (or just your hungry spouse), this recipe will deliver consistent, delicious scrambled eggs every time.   It gets such good results, this is also now the recipe I use whenever I’m cooking small batches of scrambled eggs.

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Cheesy Scrambled Eggs for a Large Group
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Or Make Now.

 

5 from 1 vote
Cheesy Scrambled Eggs
Print
Fabulous Cheesy Scrambled Eggs for a Crowd
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
 

These eggs are outrageously good.  And, even better, they're very easy.

Course: Breakfast
Cuisine: American
Servings: 24 people (2 eggs each)
Ingredients
  • 2 dozen eggs
  • 1 cup evaporated milk (8 ounces) (Do NOT use sweetened condensed)
  • 2 teaspoons Lawry’s seasoned salt
  • 2 tablespoons butter
  • 1 and 1/3 cups shredded mild cheddar cheese (16 ounces)
Instructions
Instructions for each batch of 24.

  1. NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different recipe.

  2. Preheat oven to 350 degrees F.
  3. Grease the bottom of a 9 x 13 glass baking dish with the butter. Use all of it for flavor.

  4. In a large bowl, whisk eggs and mix in milk, cheese and seasoned salt. Pour into the greased baking dish.

  5. Bake, uncovered, for 15 minutes and then stir.
  6. Bake for another 10 minutes and stir again.

  7. Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes. Plan on 30 - 35 minutes total.) NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes depending on your oven and the number of batches. I would not do more than 4 batches in 1 oven.

MAKE AHEAD NOTE: As each batch finishes cooking, transfer them into your 6 quart slow cooker on the Low setting for up to 2 hours. Two batches of these eggs (4 dozen) will fit into one 6-quart slow cooker. Serve from the slow cooker or transfer to a more attractive aluminum catering pan for serving. (Having the eggs in the aluminum pans for this recipe will not cause discoloration of the eggs.)

  1. NOTE: If holding for longer than about 15 - 30 minutes, add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking. The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time. The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow. By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk. Contrary to popular myth, it has nothing to do with the pan.  

    Prior to serving, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several smaller pieces.

 

Stove-top Method Scrambled Eggs for a crowd

This recipe was given to me by a top-rated hotel chef.  This is the method he uses, except he talked about the quantity of eggs in terms of gallons.  This method is more labor intensive than the above recipe, but I believe produces a better texture in the finished eggs.  I use the above recipe if I’ve got a lot going on and don’t have time or man-power to baby sit the egg cooking (except for the occasional stirring.)  If I have more time and man-power, I like this recipe.  This works fine with most any quantity you might use and is limited by the size of your cooking pot.  Use the recipe ingredients above and the method below.

  1. Crack eggs into a large bowl.   Add in remaining ingredients from recipe above.  Whisk until blended or mix using a drill with a new, clean paint stirrer to blend.
  2. Spray large pot with non-stick cooking spray.
  3. Add up to 4 quarts of the egg mixture.
  4. Heat pot over medium high heat, stirring and scraping sides and bottom with a rubber scraper as eggs begin to set up. When about 1/3 of the egg mixture has begun to set, add in an additional 4 quarts of the egg mixture, stirring to incorporate the set eggs into the runny eggs.
  5. Continue adding eggs, stirring, scraping and incorporating the set egg component into the runny eggs until all eggs have been added. Cook, stirring, scraping and incorporating until the eggs have reached the desired consistency. NOTE: you want to stop when the eggs are still moist and a bit runny. They will set up as they hold and will taste better than if you cook them until they are dry and rubbery.

MAKE AHEAD NOTE:

  1. Eggs can be made to this point and held, in an uncovered container, such as a slow cooker (not roaster oven) for up to several hours. If holding for longer than about 15 – 30 minutes,  add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking.  The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time.  The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow.  By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk.  Contrary to popular myth, it has nothing to do with the pan.

Here’s the Hungry Husband-Size Recipe.

 

5 from 1 vote
Cheesy Scrambled Eggs
Print
Cheesy Scrambled Eggs
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is my same great group recipe, scaled down to serve 2-3 people.

Course: Breakfast
Cuisine: American
Servings: 2 people
Author: Betsy Edwards
Ingredients
  • 6 eggs (large)
  • 1/4 cup evaporated milk 2 ounces
  • 1/2 teaspoon Lawry's seasoned salt
  • 1 tablespoon butter
  • 1/3 cup shredded mild cheddar cheese
Instructions

  1. In a medium bowl, whisk eggs and mix in milk, cheese and seasoned salt.  Set aside

  2. In a medium skillet over medium-high heat, melt 1 tablespoon of butter, swirling to disburse evenly.

  3. When butter is melted, add egg mixture.  As eggs start to cook, begin scraping bottom of the skillet (like a snow plow).  As eggs start to puff up, reduce heat to medium and continue scrambling until they reach your desired degree of doneness.   Serve hot.

 

 

Want more great group recipes ?

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Breakfast Tacos for a Crowd

Breakfast Tacos for a Crowd

by | Feb 27, 2017 | Large Group Cooking

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Breakfast Tacos for a Crowd

Ask any group of teens what they would like to eat and odds are you’re going to hear “tacos!” and “pizza!”  Unsurprisingly, that response is pretty much the same regardless of the time of day the question is asked or the meal.  In fact, you’ll hear it from a lot of adults too.  So let’s give ’em what they want!

These delicious breakfast tacos are not just scrambled eggs and bacon served on a tortilla. They’re filled with all the good breakfast things: savory sausage, fluffy, cheesy scrambled eggs, crunchy hash browns and an out of this world Avocado Chili Cream sauce.

Breakfast Tacos

These breakfast tacos are endlessly customizable and best of all, unless you’re looking for a breakfast-on-the-run, they’re much easier to serve than a breakfast burritos since they don’t require any assembly.

Featuring fluffy, cheesy scrambled eggs, sausage and crunchy hash browns, it’s the Avocado Chili Cream sauce that takes them over the top!  The easy to make hash browns turn out light, crispy, crunchy and delicious!  Believe me, you’ll want to try this for your next large group cooking adventure.  Don’t let the length of this recipe stop you. There’s less than 30 minutes of prep work followed by 15 minutes of skillet time while the hash browns and eggs are happily cooking in the oven.

Who says you can’t have tacos for breakfast. Heck, if pizza gets to break the rules, then so should tacos!

Breakfast Tacos

While the sausage, eggs and hash browns are cooking you’ll also warm your corn tortillas in the oven and then keep them toasty in the slow cooker.  You may be asking, ‘Do I really need to warm the tortillas? Does it really make that much of a difference?’

Yes!

A warm corn tortilla brings a lot to the party.  Heating it releases its savory flavor, highlighting the earthy sweetness of the corn and the tangy taste of lime.  In fact, if you have the griddle space, a quick (30 second) group-toast on the griddle would be even better before you pop them in the oven.  More over, a heated tortilla is more flexible and much less likely to crack as your guests are eating them.

Breakfast Tacos

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Breakfast Tacos

Or Make Now.

Following is my recipe for 24 people, eating 2 tacos each (48 tacos total). So if you’re feeding 100, make 4 batches of this recipe (hash browns, sausage, eggs and sauce.)   It’s as easy as 1,2,3.

5 from 1 vote
Breakfast Tacos for a Large Group
Print
Breakfast Tacos for a Crowd
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
These delicious breakfast tacos are not just scrambled eggs and bacon served on a tortilla. They’re filled with all the good breakfast things: savory sausage, fluffy, cheesy scrambled eggs, crunchy hash browns and a wonderful tangy, creamy Avocado Chili Cream sauce. 


This is my recipe for 24 people, eating 2 tacos each (48 tacos total).  So if you’re feeding 100, make 4 batches of this recipe (hash browns, sausage, eggs and sauce.) The great news is, unlike breakfast burritos, you don’t have to stuff  these.  

Go for it.  

Course: Breakfast
Cuisine: American
Servings: 24 people
Ingredients
  • 48 flour or corn tortillas
For the Avocado Chili Cream Sauce
  • 4 large avocados pitted and peeled (12 1/2 ounces)
  • 2 tablespoons canned mild green chiles diced
  • 4 tablespoons lime juice
  • 1/2 cup sour cream (2 ounces)
  • 6 tablespoons mayonnaise (1 ½ ounces)
  • 2 cloves garlic chopped
  • 1/4 teaspoon table salt
  • 1/2 teaspoon onion powder
For the Cheesy Scrambled Eggs
  • 2 tablespoons butter
  • 2 dozen eggs
  • 1 cup evaporated milk (WAY better than whole)
  • 2 teaspoons Lawry's seasoned salt
  • 8 ounces shredded mild cheddar cheese
For the Hash Browns
  • 1 (30 – 32 ounce bag) hash browns
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Lawry’s Seasoned Salt
  • ½ cup vegetable oil
  • 4 tablespoons salted butter
For the sausage
  • 2 pounds breakfast sausage I use Jimmy Dean’s Mild
Equipment
  • 1 9 inch x 13 inch baking dish
  • 1 13 inch x 18 inch half sheet pan
  • 1 Large frying pan
  • 2 (6 quart) slow cookers if making an hour or two advance
  • 2 - 4 plastic squeeze bottles for the sauce
Instructions
#1 - Day before: Make Avocado Chili Cream Sauce
  1. Combine all ingredients for the Avocado Chili Cream sauce in a blender and process until smooth.

  2. NOTE: This sauce benefits from an overnight stay in the refrigerator.  Cover well and refrigerate overnight or up to two days.

#2 - One to Two Hours before serving: Make the Cheesy Scrambled Eggs

  1. NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different endeavor.)

  2. Preheat oven to 350 degrees F.

  3. Grease the bottom and sides of a 9 x 13 inch baking dish with 2 tablespoons of butter. Use all of it for flavor.

  4. In a large bowl, whisk eggs and mix in 1 cup of milk, 8 ounces of cheese and 1 tablespoon Lawry’s seasoned salt.  Pour into the greased baking dish.

  5. Bake, uncovered, for 15 minutes and then stir.
  6. Bake for another 10 minutes and stir again.

  7. Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes.)  Plan 30 – 35 minutes baking time total. NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes total depending on your oven and the number of batches.  I would not do more than 4 batches in 1 oven.

MAKE AHEAD NOTE: As each batch finishes cooking, transfer them into your 6 quart slow cooker on the Low setting for up to 2 hours. Two batches of these eggs (4 dozen) will fit into one 6-quart slow cooker. Serve from the slow cooker or transfer to a more attractive aluminum catering pan for serving. (No, having the eggs in the aluminum pans just for a short amount of time will not cause discoloration.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several inch size pieces.
#3 - One or Two Hours Prior to serving: Cook Hash Browns and fry sausage
  1. Pre-heat oven to 400 degrees F.
  2. Add hash browns to a large bowl.
  3. Add seasoning and toss to combine.
  4. Add oil and toss to coat well.
  5. Line a sheet pan with parchment paper and spray with cooking oil.
  6. Pour hash browns onto paper. Distribute hash browns evenly over paper.
  7. Dot tops of hash browns with butter.
  8. Cook for 45 minutes until golden brown.
  9. Slide paper and hash browns out of sheet pan.
MAKE AHEAD NOTE: Keep hash browns warm in a slow cooker, uncovered and set on low or in a 200 degree F oven up to an hour.

  1. To serve, crumble hash browns into a large serving bowl. 

While hash browns are baking, fry sausage:
  1. In a large skillet, over medium heat, fry the sausage until brown and cooked through, about 15 minutes.
Recipe Notes

To serve, set out the following items on the serving table in this order:

Plates

Tortilla shells

Hash browns

Cheesy scrambled eggs

Sausage

Avocado Chili Cream sauce in several squeeze bottles (Label these so your guests know what good stuff is inside!)

Utensils and Napkins

 

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Snickerdoodle recipes just don’t get better than these! This is a great recipe for an old favorite. They are very easy to make, and travel well too.

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Breakfast Bowls

by | Jan 18, 2017

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Breakfast Bowls

This is an extra fun option for breakfast.  Women and young women especially like this one.  It’s a great choice for a Girls Camp breakfast or a ladies brunch, combining delicious creamy yogurt with four different fruit and crunch combos!   Pick one or a combination of all four!

Your Menu

Read on to see the quantities, recipes and everything you need to set up four breakfast bowl stations.  Then review your Game Plan – it will help you make sure everything goes smoothly.   Only the Sweet Cream Biscuits in the Southern Belle Bowl require any cooking.  These biscuits, which provide an irresistible sweet, salty crunch for this bowl, can be made in advance.

Berrylicious Bowl

A winning combination of vanilla yogurt, berries, granola and poppy seeds is a great way to start the morning.

Yogurt Berry Bowl

Peanut Butter Banana Bread Bowl

Who can resist bananas, granola, toasted almonds and a drizzle of peanut butter!  Banana Bread never had it so good.  (Substitute Nutella for the Peanut Butter if any of your guests have peanut allergies.)

Banana Yogurt Bowl

Southern Belle Bowl *

Succulent peaches and blackberries team up with creamy yogurt.   Luscious Sweet Cream Biscuits provide the salty, sweet crunch.

Sweet Cream Biscuits Recipe – Coming very soon

Peaches and Cream Breakfast Yogurt Bowl
Peaches and Cream Breakfast Yogurt Bowl

Aloha Dreams Bowl

Enjoy mango, pineapple, toasted coconut shavings, with raspberry and kiwi for a slash of tropical color.   A fun selection!

Tropical Fruit Yogurt Bowl

Your Game Plan

On your serving tables you’ll set up a serving station for each bowl option.  Placing a sign at each station with the name of the bowl adds to the fun.  The only item requiring any cooking is the delicious, crunchy Sweet Cream Biscuits (recipe follows) for the Southern Belle Bowl and those can be made either the night before or up to a month in advance and frozen.  (These are the same biscuits I use in my Jeni’s Splendid Sweet Cream Biscuits and Peach Jam Ice Cream recipe – coming soon!)   All that’s left is some fruit prep the night before and the morning of your breakfast and you’re good to go!

By the way – If you’re serving both guys and gals you’ll want to include a cheesy egg bowl with bacon pieces and/or sausage crumbles which will also require cooking.

 

Your bowls will have 3 main ingredients:

 

#1 Yogurt

This will be the first item on your serving line after the serving bowls.  Either vanilla flavored or unsweetened Greek Yogurt, sweetened with a little powdered sugar will work.   Plan on 4 ounces of yogurt per serving.

Sam’s has both: Chobani Plain Non-Fat Greek Yogurt (40 ounces) – about 10 servings per container

or Dannon Light & Fit Greek Yogurt (32 ounces) – about 8 servings per container

#2 The star of the show: Fruit

Each serving station will feature a different combination of fruit.   The Southern Belle Bowl highlights sweet Georgia peaches with a crunchy biscuit topping.   The Aloha Dreams Bowl features fun tropical options such as mangos and kiwis.  Or you can get creative with whatever fruit is abundant and delicious in your neck of the woods!

#3 Finally, a little Crunch

Each serving station will also feature a different crunch option.  Either granola or muesli works well for this.  The Aloha Dreams Bowl includes sweetened, toasted coconut shavings.  You’ll need about .4 – .5 ounce crunch per serving.  (This is about 1/2 of 1 crushed granola bar.)

I prefer Nature Valley Granola Crunch Oats N’ Honey.  One (16 ounce) bag of granola will serve approximately 32.

Sam’s and COSTCO both carry Nature Valley™ Oats ‘n Honey Crunchy Granola Bars (1.49 oz., 49 2 bar packages). One box will provide toppings for 200 bowls.  Our local Sam’s also has Daily Chef Ancient Grains Swiss Granola Cereal which includes organic coconut chips from Sri Lanka and quinoa from Bolivia.

 

When you’re ready to serve, here’s how you do it.

Yogurt Berry Bowls

Start your Serving Line with

Empty Bowls

Yogurt

Berrylicious Bowl Station

Strawberries

Blueberries

Raspberries

Granola Crumbles, Poppy Seeds and Toasted Almond Slivers

Peanut Butter Banana Bread Bowl Station

Sliced Bananas

Graham Cracker Crumbles mixed with Granola Crumbles

Drizzle of warm Peanut Butter

(Substitute Strawberries in stead of the Peanut Butter if any of your guests have peanut allergies)

Southern Belle Bowl Station

Peaches

Blackberries

Crumbled Sweet Cream Biscuits

Aloha Dreams Bowl Station

Kiwi

Mango

Pineapple

Shredded toasted coconut

Cheesy Eggy Bowl Station (Optional if you’re serving young men or men)

Cheesy Scrambled Eggs

Bacon crumbles and/or Sausage Crumbles

Finally

Spoons

Napkins

Your Time Line

Simply assign the Sweet Cream Biscuits and the activities in each column to your volunteers and provide them a link to this page.  I generally get 4-5 volunteers for the biscuits and have each volunteer make 1 or 2 batches, depending on the number of people I’m serving.

You can slice and prep the strawberries, peaches, pineapple and mangos the night before.  Wash the berries the day of serving and slice the bananas no more than 15 – 30 minutes prior to serving.

 Berrylicious
Bowl		Peanut Butter Banana Bread BowlSouthern Belle BowlAloha Dreams BowlMilk or JuiceServing Line
Assigned to:
Up to 1 Month
in Advance		 Make Biscuits, put in freezer bag and freeze
Up to 1 Week in Advance
Up to 2 Days in Advance
Up to 1 Day BeforeHull and halve strawberries, cover with plastic wrap and refrigerate. Toast almond slivers (watch carefully)Crumble graham crackers and combine with granolaSlice peaches, plate, cover with plastic wrap and refrigerate. If biscuits not made previously, make biscuits.Prep mango, pineapple and kiwi, plate, cover with plastic wrap and refrigerate. Toast coconut shavings. Put in air-tight container
4 - 6 Hours
Before Serving
2 Hours Before Servings
1 Hour Before ServingGently wash blueberries and raspberries, drain 60 - 30 minutes prior (depending on group size) slice bananasGently wash blackberries. Crumble biscuits in about 1 inch size piecesSet out drinks at drink station.
15 Minutes BeforeSet out granola crumbles, almond slivers and berriesWarm peanut butter and set out bananas and crumblesSet out yogurt, biscuit crumbles, peaches and blackberriesSet out yogurtSet out bowls, spoons, napkins and yogurt on serving line.

Your Shopping List

This list assumes that you will offer 4 bowls and that each guest will have one bowl and that the distribution will be roughly even.  If your guests’ preferences vary, adjust accordingly.

Quantities to Purchase For:255075100
Yogurt100 ounces 200 ounces 300 ounces400 ounces
NOTE: The quantities below assume you will serve 4 bowls and each guest will pick 1 of the 4 bowl options. Increase quantities if serving less than all 4 bowls.
Sweet Cream Biscuits12243650
Peaches, pitted and sliced. No need to peel.6-7 medium-large 12 medium-large
35 medium-large50 medium-large
Nature Valley Crunch Oats N Honey (16 ounce bag)1 bag2 bags3 bags3 bags
Toasted Almond Slivers
Graham Crackers
Shredded Coconut
Peanut Butter
Strawberries
1 1/2 ounces/person
Blueberries
1/2 ounce per person
Raspberries
Bananas
Blackberries
Kiwi
Mango
Pineapple

Still Hungry for More Large Group Recipes?

Snickerdoodles

Snickerdoodles

Snickerdoodle recipes just don’t get better than these! This is a great recipe for an old favorite. They are very easy to make, and travel well too.

read more
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Red Hot Rose Apples

Red Hot Rose Apples

by | Dec 7, 2016 | Just Fabulous, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Red Hot Rose Apples

These apples roses are fabulous!  Every time I serve them, folks are wowed.  And they have no idea how easy they are – until they ask for the recipe and try them.  You’ll want to too!

Apple Roses

They take some prep work, but the finished product is well worth it.  They taste fabulous and they look even better.  They are perfect for a Wedding Reception, Wedding Dinner, Valentines Day Party, Fabulous Christmas Feast, Mother’s Day Brunch or any kind of celebration.

Here’s how they came about.

Recently I agreed to coordinate the food for a small church Christmas party of approximately 100 folks.   (In case you had any lingering doubts as to my sanity, you can now dispense of them.)   I wanted to create a Christmas-present of a dinner with abundance and decadence and I wanted to include a classic (retro) dish mom made at the holidays – candied rose apples.  So in case you need to host a Fabulous Feast for a Crowd for any occasion, you can find the entire menu here!   (I’m in the process of adding all the recipes.)

Mom would cook whole cored apples in a red hot cinnamon candy bath and then stuff them with a cream cheese walnut filling.  (Recipe coming eventually over in the ‘Cooking with Betty – Rockin’ Retro’ section. They are WONDERFUL for Thanksgiving.)   They are a great side dish for a casual, retro-inspired meal by the way!   They taste marvelous, but they have a very retro Betty Crocker look about them.  There’s nothing wrong with that, but it wasn’t what I was going for as part of the Fabulous Feast.   So I googled apple roses and I saw a lot of very fancy looking mini apple rose tartlets.  I loved the look and their bite-size aspect would be perfect for the dinner.   I figured maybe I go with them instead of mom’s recipe.  But when I whipped up a batch of the mini apple rose tartlets to try, guess what?

We’ve all seen it.  Food that looks amazingly delicious but tastes only okay.   Those mini apple rose tartlets are a perfect example.  They look fantastic but their taste is down right ‘meh’.   The plain apples were tasteless and the sugar cinnamon sprinkle lacked punch. Worst of all, they had an annoying tendency to burn, imparting a bitter acrid taste.  Not good.

First rule of the day: we don’t serve anything that tastes ‘meh.’  I don’t care how great they look.  They have to taste fabulous too.  If we’re going to do it, we might as well WOW them, don’t you think?   (We have a reputation to maintain after all.)

So I thought about it and something came to mind.   I could combine the wonderful taste of mom’s apple roses with the fancy preparation of the mini tartlets.  So I cooked the apple ‘petals’ for the mini tartlets in mom’s cinnamon candy bath and then, to send them over the top, I drizzled on the cinnamon candy cooking syrup over them once the apples were baked.  Score!   It resulted in treats that guests were taking seconds and often thirds of with multiple requests for the recipe.   A clear winner.
While it’s not necessary, this is a great recipe to make with one or two helpers.  It goes very quickly if it’s made assembly line style.  A suggestion:  DO NOT ATTEMPT TO PREPARE THESE THE DAY OF SERVING.  (Was that strong enough? I hope so, because if you do make them the ‘day of’, you’ll be pooped and feel very pressured.  Ask me how I know…)  Instead, just make them up to 2 months in advance and freeze them.  Then bake them just before serving.   They’ll be perfect.

Here’s how you do it.

 

Along with several packages of Pepperidge Farm Puff Pastry (2 sheets per package), these are all the ingredients you need.   Very simple.

Apple Roses

Prep your apples by cutting them in half, coring them and cutting them into paper-thin slices, using a mandolin set to 1/16 inch slices.  You’ll want to put the cut slices in water with a little lemon to prevent discoloration while you’re cutting the remainder of the slices.

Apple Roses

In a large sauce pan, over medium heat, bring water, red hot candies and sugar to a boil. Stir until red hots are dissolved.  There may be a few unresolved ones, but that’s just fine.

Apple Roses

Drain and add apple slices to the pot with the red hots.

Apple Roses

Reduce heat to medium and cook, uncovered, for 5 – 10 minutes until apples are tender.  They should be cooked enough to bend without breaking.  If they break you need to cook them a bit more.  They should be a pretty red-pink in color.  Like this.

Apple Roses

On a floured board, roll out 1 sheet of dough until it measures 10 inches by 14 inches.   Like this.

Apple Roses

Then cut your dough in half length wise with a knife or pizza cutter and cut it in 8 strips from side to side.  Like this.

Apple Roses

Then cut each of the strips in half the LONG way, so you have 16 long skinny pieces of dough.  Brush each piece of dough with the apricot jam. and lay on about 5 to 7 apple slices, overlapping the slices.  Like this.

Apple Roses

Next, fold up the bottom of the dough, so the roses are laying in a ‘dough pocket’ (see example below.)  Then, starting at one end, carefully roll the dough up, so the apple slices form a rose.  If the apple slices start to slip out from between the dough, just poke them back in.  Here is what the dough looks like folded up to form the ‘dough pocket’ and here is what a finished rose will look like.  Isn’t that pretty?  You can do it too!

Apple Roses

These tartlets take 50 – 60 minutes to fully cook. Without the proper precautions, that’s plenty of time for the bottoms and sides to burn to an almost inedible state (almost). To solve that problem, I employed the following system. You’ll need 2 baking half sheet pans, a rack, parchment paper and water:

• Place one half-sheet pan on the lower rack of the oven.
• Fill it ½ way full with water.
• Set a rack in the second half-sheet pan. Lay a sheet of parchment paper on the rack.
• Place the tartlets on the parchment paper and lay aluminum foil loosely over the tartlets.
• Set the pan with the tartlets on the top rack directly over the pan with the water.
• Bake at 375 for 50 minutes. Then start checking every few minutes until the tartlets are done.

They are somewhat labor intensive. It will take you about 4 -5 hours to make 100. But best of all, you can (and should) make them in advance and freeze them if you are cooking for a large group. When ready, you can just bake and serve. They are delicious either hot out of the oven or at room temperature. They will earn you many happy raving fans!

 

 

5 from 1 vote
Red Hot Apple Rose
Print
Red Hot Rose Apples
Prep Time
1 hr 30 mins
Cook Time
50 mins
Total Time
2 hrs 20 mins
 
These are best eaten right after baking, when still warm and crisp. But they are also very good at room temperature.
Course: Dessert
Cuisine: American
Ingredients
  • 2 cups Water
  • 1 cup Sugar
  • 1 cup Red Hot candies
  • 5 medium apples, sweet, red Gala, Red Delicious, or Rome
  • 1 lemon
  • 2 tablespoons flour
  • 2 packages Pepperidge Farm puff pastry thawed (each cut into xx strip1 package (2 sheet2 packages (4 sheet4 packages (8 sheets)
  • 2 tablespoons powdered sugar
Equipment
  • 1 half sheet baking pans
  • 1 parchment sheet
  • aluminum foil
  • 1 rack
Instructions
  1. Instructions:
  2. Thaw the puff pastry at room temperature if you haven't done so yet. It should take about an hour.

  3. If you're going to be baking the day you make them (which I don't recommend) then preheat the oven to 375º F.  Place racks in baking sheets. Line racks with parchment paper.

  4. Fill a large bowl with water and squeeze the lemon juice into the bowl.

  5. Cut the apples in half, remove the core and cut the apples in 1/8 inch slices (with mandolin if possible). Put the cut apple slices in the lemon water to prevent discoloration. Set these aside while you prepare the red hot poaching syrup.

  6. In a large saucepan, bring water, red hot candies and sugar to a boil over medium heat; boil and stir until candies and sugar are dissolved.

  7. Reduce heat; carefully add apples. Cook, uncovered, about 5-10 minutes until apples are tender and red-pink. The apple slices should be cooked enough to bend without breaking. If they break, you need to cook them a little more. Remove with a slotted spoon and drain in colander. Let the poaching red hot syrup cool and reserve it in a small container.

  8. Unwrap the puff pastry over a clean and lightly floured cutting board. Using a rolling pin stretch each sheet into a rectangular shape of about 14-16 x 9 inch (30 x 22 cm). Cut the dough in 8 strips, each about 2 x 9 inch (5 x 22 cm).

  9. In a bowl, place the apricot preserve with two tablespoons of water. Microwave for about one minute (or warm up on the stove so that the preserve will be easier to spread.

  10. Spread a thin layer of preserve on each strip of dough. Arrange 7-9 apple slices on the dough, overlapping one another, as shown in the picture. Make sure the top (skin side of the slices sticks a little out of the strip)

  11. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, tucking the tail into the previous row pressing with your finger, and place on the parchment lined rack.

MAKE AHEAD NOTE: These freeze beautifully! Simply place them in the freezer on a parchment lined baking sheet, cover with plastic wrap and let freeze. Once frozen you can stack them in layers, with parchment paper in between, in heavy duty freezer bags or plastic containers. NOTE: You should also freeze the reserved poaching liquid.

  1. An hour and 15 minutes prior to serving, remove the roses and the poaching liquid from the freezer.  Let the poaching liquid thaw on the counter.

    Place one of the oven shelves in the middle - upper third of the oven and the other oven shelve anywhere below it and pre-heat the oven to 375 º F (190 º C).

  2. Meanwhile, put a cooling rack in a half sheet pan. Line the cooling rack with parchment paper.

  3. Set the tartlets on the parchment covered cooling rack.

  4. Put the tartlet pan in the oven.

  5. Cover tartlets loosely  with aluminum foil.

  6. Set another sheet pan on the lower shelve of the oven.

  7. Fill bottom sheet pan half-way full with water this is to keep the tartlets from burning, which they have a tendency to do without these precautions.

  8. Bake tartlets for about 50 - 60 minutes.  Test one at about 50 minutes for doneness.  Continue baking till dough is cooked.

  9. When done remove from oven. Lightly drizzle the reserved Red Hot syrup over the tartlets.  Sprinkle lightly with powder sugar.

  10. These are best eaten right after baking, when still warm and crisp. But they are still very good at room temperature.

Recipe Notes

Tarts can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

ABOUT

by | Jul 22, 2016

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A little about me

Aloha and welcome to my kitchen!   I’m so happy you’re here.   Grab a seat at the island and let me tell you a little about myself.

 

I love to cook

I’m Betsy and I love to cook.   I enjoy researching recipes and finding the best options available and then making them even better.  I’m often involved in cooking for large groups, anywhere from a cozy graduation open house for 30-40 to a 230-attendee Youth Conference.  You’ll find my recipes are thoroughly tested and easy to follow, but most of all just plain fabulous!   I’m inspired by the season and by recipes from my mom’s recipe box.

This Strawberry Pie is an example of one of the many things I like to cook.  It’s is as easy as it is gorgeous.  And it tastes every bit as delicious as it looks.

Strawberry Pie

I own several small businesses

In addition to sending you fabulous recipes several times each week, I’m also a small business owner.  In fact, I’m co-owner of several small businesses.  My first business partner was my mom, Betty.    What an amazing woman (and cook!)  I could not have asked for a better mom, or business mentor, and there’s not a day goes by that I don’t miss her.  Mom always said when you own a business you need to know how to do everything yourself.  You shouldn’t ask someone to do something you don’t know how to do.  My businesses are very high-tech and I’m not an overly high-tech kinda gal.  But your mother generally knows what she’s talking about, so I learned all the skills necessary and created every bit of this blog from the ground up.  Mom, this one’s for you!

 

I love to dance

I live in Missouri with my husband, Jeff.  He was a medalist on the International Dance Team in college.  The first time I danced with him he said, “It’s my job to make you look great on the dance floor!”  (How can you not love a guy like that??)  When I found out he carried a pocket knife and could tie 10 different knots, it sealed the deal.  (I love a competent man!)

At the moment we are sans-pets.  In no particular order I also like: designing (anything), cooking (everything), tiki torches and fire pots, kind people, the smell of libraries and the smell of lumber yards (it’s the smell of promise and potential), ornamental grasses, skiing, learning, skeet shooting, entertaining, scuba diving, paddle boarding, the Flint Hills, really intense thunderstorms, the Flint Hills in the midst of a really intense thunderstorm and Labrador Retrievers.  (Gotta do something about that san-pets thing).

I love to cook for large groups of folks I love

I started this blog because over the years I’ve accumulated a lot of terrific recipes and methods for cooking for a large group.   The first time I was asked to cook for 300 teens at a Church youth dance, I knew nothing about it, but I said a prayer and then I said ‘Yes!’   I’ve been saying ‘Yes!’ ever since.  (Now you know my sanity is also in question.)   My goal is when you find yourself in that situation you can lean on my hard-won knowledge and confidently say ‘Yes!’ too.

My large group recipes are all field-tested multiple times at multiple quantities.   Most are teen-tested and ALL are enthusiastically approved!

For the last 10 years we’ve been part of a small group of 6 friends who host a dinner every 2-4 weeks.  These can be as simple (and delicious) as pizza and as elaborate as a 7-course New Year’s Feast.  We’ve had great opportunities to find and fine-tune hundreds and hundreds of fabulous recipes!  I’ll be sharing these with you. The best roast chicken I ever had (a true test of a cook’s ability) was at one of these dinners as was one of the Best Grilled Cheese Sandwiches!

My recipes are classic and approachable, inspired by my favorite seasonal flavors and recipes passed down from my mom.  My goal is to provide you recipes you can use first time without fear and receive RAVE responses!   And, more importantly, I want you to experience the same joy I do when I’m cooking.

 

I love Hawaii

You might be wondering why this blog is called Aloha Dreams.   Well, it’s because of another thing I really love: the Big Island of Hawaii.   The first time I saw the Kohala Coast on the Big Island, I fell in love. It reminded me instantly of the Flint Hills – but with much better weather.  And best of all it comes with an ocean!

So instead of coming home from our first trip to the Big Island with a souvenir shell, we threw sanity to the wind and came home with a 3 acre lot.   Here it is.

Build a home in Hawaii

 

What do you think? Can you picture yourself here?

 

And finally, I love to design homes.

We’re now in the process of designing a house and saving the money to build it (it’s REALLY expensive to build in Hawaii and I’m of the Dave Ramsey no-debt school)    If you enjoy home design and decorating, like I do, you can follow my design (and then construction) over in the Ahonui section of AlohaDeams.  Check it out!  I’ve got loads of drool-worthy inspirational design pictures I think you’ll really like!

 

Getting Around Aloha Dreams

If you’re new here, let me help you navigate.  There are all kinds of interesting nooks and crannies just waiting for you to explore.

  • My recipe page shows all of my recipe categories with photos.
  • Need a 10 minute Virtual Vacation?  Enjoy an amazing virtual Romantic Get Away
  • The FAQ page is a helpful resource if you have a general question.
  • If you’re missing your mamma, or even just her cooking, take a peek at Betty’s Recipe Box for fun Retro recipes.
  • Check this out if you’re into house design, construction and amazing interior design photos.
  • For off the beat path Hawaii Travel tips, and unique Hawaiian experiences, you’ll love the Explore section gives you some great ideas for your next trip or day dream.
  • For information on this website’s privacy policy, click here.

 

Keeping in Touch

There are many ways we can keep in touch.  LINK SUBSCIRBE VIA EMAIL to have recipes sent straight to your inbox– for FREE! You can also join me on LINKS: Facebook, Twitter, Instagram, Pinterest, Tumblr, and Foodgawker.    Facebook, Twitter, Instagram, Pinterest, Tumblr, and Foodgawker.

I’d love to hear your comment on my blog posts.  Share the Aloha by adding to the conversation, or you can email me anytime.  To contact me regarding sponsorships, visit my Work With Me page.

Facebook.com/AlohaDreams

Tiwtter.com/AlohaDreams

Instagram = follow gram.me/alohadreams

Pinterest

Tumblr = alohadreams.tumblr.com

Foodgawker = foodgawker.com/post/archive/alohadreams

Email me = betsy@alohadreams.com

Work with me = https://www.alohadreams.com/work-with-me

 

I truly hope AlohaDreams can serve as your online recipe box.  And I’m looking forward to having you join me in our building a house in Hawaii adventure!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Tropical Salad

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