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BroadwayWorld.com is proud up to present our annual Tony Award
Party Planning Guide featuring everything you need to host your own
award winning party including delectable dinner recipes, fun
show-themed cocktail ideas, nominee ballots, quizzes,
TONY PARTY PLANNER
Strawberry Pretzel Salad from Samathana V.
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter,melted
2 (8 oz) packages of cream cheese
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz) package strawberry flavored gelatin
1 (16 oz.) package frozen strawberries
2 cups boiling water
Preheat oven to 350 degrees.
Mix together the pretzels , 4 1/2 tablespoons of sugar and melted butter. Press into the bottom of a 9 x13 inch pan. Bake for 10 minutes...set aside to cool completely.
In a medium bowl, beat 1 cup of sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set....about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries ans stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until chilled..about 1 hour.
Tony Award Cake from Savannah R.
Instructions: you can use any kind of premixed cake mix you want. its easier and quicker to make cake from a box and no one can tell the difference...the decoration is what gets people. cover a cooled cake with whipped chocolate frosting. use dark chocolate frosting to draw the shape. its a real conversation starter =)
5 MINUTE CHOCOLATE MUG CAKE from Jamie S.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
Broadway Star Cookies from Cheryl A
1 cup sugar
1/2 cup butter or margarine, softened
1 3/4 cups all-purpose flour
1/3 cup finely chopped almonds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons water
3 tablespoons edible glitter
1. Heat oven to 375 degrees F.
2. Mix sugar, butter and egg in medium bowl. Stir in flour, almonds, baking soda and salt.
3. Divide dough into 3 parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface. Cut with 2- to 2 1/2-inch star-shaped cookie cutter. Place on ungreased cookie sheet.
4. Bake 6 to 7 minutes or until edges are light brown; Cool completely, about 1 hour.
5. Mix powdered sugar and water until smooth and a thin spreading consistency. Spread very thinly on cookies. Sprinkle with edible glitter.
Strawberry Fruit Dip from Samantha V.
1 (8 ounce) package of strawberry flavored cream cheese
1 (7 ounce) jar of marshmellow cream(fluff)
In a medium bowl mix together the strawberry flawored cream cheese and the marshmellow fluff until well blended. Chill in refrigerator for about 1 hour before serving.
You can serve it with apples, strawberries or pinapple.
5 Minute Wine Cake from Al H.
1 LARGE INSTANT VANILLA PUDDING
1/2 C CANOLA OIL
DASH OF NUTMEG
1 C WINE (CHABLAIS, PINK CHABLAIS, RED/WHITE ZIN, MOSELLE, ANY LIGHTLY FRUITED WINE)
MIX ALL 5 MINUTES...NO MORE NO LESS....5 MINUTES
PRE-HEAT OVEN 350 DEGREES
SPRAY BUNDT PAN W/ BUTTER FLAVORED PAM
POWDER W/ POWDERED SUGAR
POUR IN MIX
BAKE 30-40 MINUTES ( DO TOOTHPICK TEST FOR DONENESS)
TAKE FROM OVEN & LET SIT A FEW MINUTES
POWDER A PLATE W/ POWDERED SUGAR
RELEASE CAKE FROM PAN ONTO PLATE & POWDER
SERVE W/ WHIPPED CREAM OR FRUIT OR ICE CREAM OR JUST ALONE
note: IF CAKE MIX HAS PUDDING IN IT CUT OIL TO 1/4 C( RISING PROBLEM)
Chocolate Panna Cotta with Blood Orange
and Toasted Hazelnuts
Chocolate Panna Cotta Ingredients:
Portions: 4 servings
3 cups Heavy Cream
6 tablespoons Sugar
1.5 cups Unsweetened Chocolate
1 tablespoon Gran Marnier
4 Blood Oranges
1 cup Whole Blanched Hazelnuts
Preparing the Chocolate Panna Cotta:
Combine the cream and sugar in a sauce pan, and bring pan to a strong simmer. Add the finely chopped chocolate and Gran Marnier and stir until completely dissolved. Pour into a 4-ounce stainless steel timbale mold and let the mold set. Remove from mold when ready, into a serving dish. Segment the blood orange and place segments around the panna cotta. Toast the hazelnuts at 315F for 20 minutes, let cool, and then chop fine. Sprinkle the nuts on top of the blood orange segments and serve.