Dessert Extravaganza Final Copy

Rose Mary Mogan - over a year ago

No Anne, unfortunately my cookbook is not available to the public, I didn't know how to go about doing that at the time it was originally published. But you can send me a personal message and I will be happy to give you the details. Thanks again for your questions.

anne hubbard - over a year ago

Is your cookbook available to the public, and if so, where should I go to obtain one?

Rose Mary Mogan - over a year ago

The Event is held every 2 years for people of the community where I grew up in Arkansas. It is a country community off the highway and back in the woods, and many of the people that left the community years ago come back for the event. There are others that prepare all of the other foods, and they just ask me to do the desserts. So I try to do a wide assortment and variety of different desserts. They appreciate my efforts, and I enjoy doing it.

Most of the recipes that you see on display in the video are new creations, although not all of them, a few are in my cookbook. They are all posted on Just A Pinch. Should I have the opportunity write a second cookbook, I hope to include many of the recipes that I have on Just a Pinch. I have been creating and making recipes for many years now. I have an extensive collection.

No my cookbook does not have the history of each of the recipes like here at Just Pinch, but at the beginning of the book I do give a bit of history about me and my very humble beginnings, and my quest in learning how to cook from my mama over the years. I want to include all the things you mentioned in my next book, should I be blessed with the opportunity.

I spent less than a week actually making every thing, like the peanut brittle, I think I made about 6 or 8 Batches, but made it all in one day, as well as the Payday Bars, etc. My goal is always to make it as fresh as possible, so none of the items are more than a week old, most are not even that. It takes me about 4 days to make all of the cakes, I usually start at 6:00 in the Morning.

I am sure you will eventually get around to reviewing my recipes when you have the time. Take care and nice chatting with you Anne.

anne hubbard - over a year ago

Rose Mary,

What, when, and where is the Extravaganza? Are all the recipes from your cookbook? And where could I find a copy of it? Does your cookbook have stories about the history of how you came about "this or that", or about yourself, for that matter. I love to read backgrounds of great cooks and how they started out from the very beginning.

Also, how many hours did you spend making all those decadent desserts, from start to finish. It boggles my mind to even THINK about such a task.

I've yet to comb over your recipes b/c it'll take a full afternoon just to START!

Thanks in advance for everything.

Rose Mary Mogan - over a year ago

Anne like you said in another comment, that the key really is about Organization & Planning, and when you cook like this it really does take lots of planning and organizing months of it. I basically made all of these In less than one week. I make the candies and cookies first, then I start on the cakes. I do have a double Maytag oven but can only use the larger oven to bake. Because most of the cakes require different temperatures, I bake one cake at a time, and can usually crank out at least 4 Pound cakes each day. Then wrap and place them in the freezer and Transport them using Dry ice. It is a 11-12 hour trip, and I usually do it in a days time. I make all of the frostings here, and then plan all of the garnishes for each cake, and purchase the perishable garnishes once I arrive there. I have a Buick Enclave, and have all the seats down except for the 3 we were using.

It really is something that I love and enjoy, and requires lots of work. I took both my step daughter and daughter with me last time, then had instruction booklets of each recipe & the garnish and how it was to be displayed, on how each cake was to be frosted or garnished, took the cake stands and domes, planned the color scheme and little frilly things with names for each item with a stand to hold each, and it all worked out. I had 18 feet of table space. They loved it all, and that made me very happy. Smile

anne hubbard - over a year ago

Oh my goodness, Gurrl, how many ovens you got in that kitchen?! How long did it take to make all of those?
All I can say is, WOW! Outstanding

Rose Mary Mogan - over a year ago

Sorry Sea Sun, it is now a month later and I am just now seeing your comments. My MOTHER was and always has been my inspiration IN LOVING TO COOK. My SELF PUBLISHED COOKBOOK I WROTE AND DEDICATED IN HER HONOR. We had very humble beginnings and very little when I was growing up, but mama always somehow found a way to make SOMETHING from NOTHING, and would have enough to feed all 13 of us. It is the way I cook to this day, Using what I have to create a meal, never throwing away left overs, and finding a way to create & recreate a new meal idea from left overs. It is what my mother always did, and she taught me to do the same. I have read many cookbooks and learned a lot, just by watching other shows, and reading cookbooks the way some people read novels.

You really learn to use what you have and be creative, when you have little to begin with. My grandmother was a great cook and so was my Grandpa, and I remember some of what they did, but I was very young when they passed away. I have just always enjoyed pleasing others with my culinary skills. Since I am the oldest of 11 kids I had lots of practice over the years. smile

So my passion comes from my desire to always please and make others happy with my foods. Now I have a husband that loves and appreciates great food, and I enjoy cooking for him. He is a very honest and truthful FOOD CRITIC. smile He doesn't always say what I want to hear, but he is always honest and I REALLY appreciate that. THANKS for the comments, & I too cook and share with others during the holidays, the bank the grocery store, and other places of business where I do business all year. I do not have family here, so I share with others in the community.

Sea Sun - over a year ago

Rose Mary,

Have you been inspired in your life by any particular cook in your family? I'm curious because I was just mentioning to a co-worker today about the fact that every Christmas I bake about 15 different types of cookies, not to mention chocolate drizzled pretzels, fudge, candy and other various treats. I do this in honor of my grandma who was basically known for her cooking, and in particular, her glorious Christmas cookies. Sure there are a lot of family members who have inspired me, but every year at Christmastime, I honor my grandma.

My kids know this is why we celebrate with this token of love, giving them away to family and friends in wrapped trays, and they love to participate. It's something we plan on passing along!

I'm just curious who has inspired you...and/or who taught you to cook? I have seen a couple of your Mama's recipes.

Sea :-)

Rose Mary Mogan - over a year ago

It wasn't 19 more it was about 10, I hit the wrong key, sorry I had a total of 28 items on display last year. This spread is smaller.

Rose Mary Mogan - over a year ago

Thanks so much Phyllis and Cindy, & all the rest of you wonderful and thoughtful ladies, you really do inspire me to do what I do, and I love and enjoy sharing it with others. I am so blessed to be among so many that can truly appreciate what I do, and know that this really is a passion that I truly love. My birth given family knows how much I enjoy this, and so many of you are like family to me, and I love and admire that about all of you. Thank you so much. Believe it or not last year I did at least 19 more items than what is displayed here this year. But in a SICK KIND OF WAY I REALLY DO ENJOY IT. Smile Thanks again.

Rose Mary Mogan - over a year ago

Thanks so much for your thoughtful comment Sea Sun. I appreciate it.

Rose Mary Mogan - over a year ago

Yes Rose I made everything you see in the picture by my self in about 1 weeks time. I refrigerated and put some in the freezer, then transported it on DRY ICE, and then frosted and garnished it all once I got there. I am still recuperating. smile I made all of the frostings too and transported them, then purchased all of the perishable fruit once I got there. It is a big undertaking to do something like that, but I do enjoy doing it, and once there My 2 daughters helped me get it all set up and on display.My vehicle was packed to the max .It seats 7 but there was only room for 3 people all the other space was filled with stuff, and cakes, candy and cookies.

Rose Mary Mogan - over a year ago

Toni I love those Tea Cakes too, and I did add the recipe last night. I still have about 6 or 8 other recipes to add. Hopefully I will get around to it soon. I have so many irons in the fire. It is hard to get it all done.

Rose Mary Mogan - over a year ago

Bonnie you are too funny. Moniter munching I am still laughing.

Rose Mary Mogan - over a year ago

CAROL ALL OF THE DESSERTS WERE MADE LE TO ENJOY. They were not for sale or to be auctioned off. When The event was over everyone could get extra to take home if they so desired.