Hi Everyone,

I have been asked to provide desserts for a local fundraising gala. I live in a small town and most of the "customer base" that I am shooting for will be in attendance.

One of the dishes that I am making is Tassie Cups with Lemon Curd Filling from Paula Deen.

What else can I fill them with. I would like to do an assortment of fillings. My DH recommended Bavarian cream. Does anyone have a great recipe for that?

Any ideas would be greatly appreciated!!!!

Thanks a bunch!

You might try this website. It might have something you would like.

http://chef2chef.net/features/cynthia/article/2003-12.htm

cupcake55 --

I just love Chef2Chef, don't you?

Now, what I have done in the past is to take some fresh raspberries and mix them with raspberry filling from a 2 lb tube, then drop them into the dough cup. I have also done this with apricots and pineapple.

I do not use the filling alone. It dehydrates, then sinks. With the fruit in it, the filling stays closer to the top of the dough cup.

Theresa

I love pecan tassies! They are like mini pecan pies & I drizze a little melted chocolate on top - easy, tasty, and they look great!

Thanks everyone!!!

That website was GREAT!!! I had never been there.

I too love the pecan tassies. This time I am going to drizzle with chocolate. I love that idea!

I'm going to try several of these this week.

Thanks again,

Amy

Good luck with that!! Where are you in NC?

Hi momof4luvscakes,

I am actually just about 45 minutes south of you in Sanford. I went to Raleigh today after church to the Farmer's Market - isn't is great!

mocha mousse
chocolate mousse
french vanilla mousse
lime curd
banana cream
pineapple
apple spice
pumpkin
-----basically any filling that would also go in a pie.

for more savory style:
make as mini quiches in all different kinds of fillings
(traditional, shrimp, crab, lobster, mushroom)
cheese & .....meat of choice
mince-meat

HTH

I think you could make use of all the hundreds (or so it seems) of flavors of pudding mixes out there.....if you cut down on the milk that you use.....I use 1 and a half to 1 and 3/4 cup of milk instead of 2 cups and it makes a really thick almost custardy type pudding......tastes much richer and people don't usually believe it's a pudding mix............they have cheesecake, white chocolate, anything you can imagine.....get creative.

Thanks you guys!

I'm going to try the Bavarian cream and some of the other sleeve fillings this weekend. If we like the combination that will be great because we have A LOT to make and decorate for this gala.

I love the idea of using the puddings - that is plan #2!