Wedding Reception Recipes

Wedding reception recipes can be collected from good cooks in your circle of family and friends. They can also be found in cookbooks, magazines, and online.

In my family, it seems everyone has some special holiday dish they are good at making. What is it that the people in your family make really well on holidays and for family get-togethers? See if they would be willing to make the same dish for your wedding. These are the dishes you should try to incorporate into your wedding reception.

My specialty has always been desserts, mainly pies and cakes. Some couples serve other desserts along with their wedding cake. The most requested wedding reception recipes that I receive are for apple pie, cherry pie, lemon squares, and hot fudge sundae cake.

I will give you the recipes for my specialties below. Let me encourage you to share your recipes in our wedding reception recipes section below.

Wedding Reception Recipes Section

Apple Pie

two 9" pie crusts, rolled out

3/4 cup sugar

1/4 cup flour

1/2 teasoon nutmeg

1/2 teaspoon cinnamon

1/8 teaspoon salt

6 medium apples, peeled, cored, and sliced

2 tablespoons butter

Preheat the oven to 425 degrees F.

Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apple slices. Dump into bottom pastry that has been placed in a pie pan. Dot the filling with butter. Put the top crust on and seal and flute it. Sprinkle with a few pinches of granulated sugar. Poke a few holes in the top pie crust with a fork. Cover the edges of the crust with foil or with a crust cover from Pampered Chef. Bake about 30 minutes. Remove foil or crust cover and bake for another 15 minutes, until the crust is golden brown.

Cherry Pie

two 9" pie crusts, rolled out

1 1/3 cups sugar

1/3 cup flour

32 ounces canned cherries (not cherry pie filling)

1/4 teaspoon vanilla or almond extract

2 tablespoons butter

Preheat the oven to 425 degrees F.

Mix sugar, flour, cherries, and vanilla or almond extract together.

Dump into bottom pastry that has been placed in a pie pan. Dot the filling with butter. Put the top crust on and seal and flute it. Sprinkle with a few pinches of granulated sugar. Poke a few holes in the top pie crust with a fork. Cover the edges of the crust with foil or with a crust cover from Pampered Chef. Bake about 30 minutes. Remove foil or crust cover and bake for another 15 minutes, until the crust is golden brown.

Lemon Squares

2 cups flour

1 cup butter, softened

1/2 cup powdered sugar

1/2 cup lemon juice

4 eggs

2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Mix flour, butter, and powdered sugar. Press in 13x9x2 pan. Build up edges that are 1/2" high. Bake crust for 20 minutes.

While the crust is baking, combine eggs, sugar, lemon juice, baking powder, and salt. Beat with a mixer until fluffy, about 3 minutes.

Pour mixture over hot crust from the oven. Bake for about 30 minutes, until there is no dent in the center when it is lightly touched. Cool and cut into squares. Serves 30-50 depending on the size squares you cut.

Hot Fudge Sundae Cake

2 cups flour

1 1/2 cups granulated sugar

1/4 cup cocoa

4 teaspoons baking powder

1/2 teaspoons salt

1 cup milk

1/4 cup vegetable oil

2 teaspoons vanilla

2 cups nuts (optional)

2 cups packed brown sugar

1/2 cup cocoa

3 1/2 cups very hot tap water

Preheat the oven to 350 degrees F.

Combine flour, sugar, 1/4 cup cocoa, baking power and salt in an ungreased 13x9x2" pan. Stir in milk, oil, and vanilla with a fork until batter is smooth. Stir in nuts if you choose to use them. Spread evenly in pan. Sprinkle the batter with brown sugar and 1/2 cup cocoa. Then pour all of the hot water over the batter.

Bake about 45 minutes. Serve warm. Top with vanilla ice cream or whipped topping. Spoon the sauce at the bottom of the pan over the ice cream or whipped topping.

I hope you enjoy these wedding reception recipes. Check back as I will add more periodically.

Do you have a fabulous recipe that would be great to use for a wedding? Please share it with all of us.

Click below to see contributions from other visitors to this page...

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Ingredients:
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