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Baby Shower Food Recipes

Natasha Bantwal Feb 8, 2019
In most cases, the food and the edible treats are the best part of any party. Let's face it, the type of food you serve makes or breaks your party. But, you don't have to be Martha Stewart to make the best food for your baby shower, it just takes a few tricks and a little bit of know-how.
Before you can make your food look like something that's out of a recipe book, you need to first decide what you're going to make. The more people coming for your baby shower, the more you are advised to keep the food preparations to the minimum.
Since we are talking about a baby shower here, most of your guests will be expecting those standard appetizers and finger foods. And if the shower is around mealtime, then you should consider serving heavier finger foods, or even a proper meal will do.

Spinach Dip and Sheepherder's Bread

  • 1 lb fresh spinach, chopped
  • 16 oz sour cream
  • ¾ cups mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 sachets Spinach soup mix
  • 3 green onions, chopped
  • 1 round of Sheepherder's bread
Mix the sour cream, spinach, mayonnaise and mustard in a large mixing bowl. Then, add the green onions and the soup mix. Cover the bowl and then place it in the refrigerator for about 2 hours. With a sharp knife, carve out the bread (as you would do for a pumpkin).
This hollowed bread will act as a bowl to serve your dip in. From the pieces of bread that have been removed, cut out medium-sized pieces. Spread the spinach leaves on a platter all around the bread, and then arrange these cut pieces over the leaves. Fill the hollow bread with the dip, and serve immediately.

Diaper Sandwiches

  • Whole grain bread, as per requirement
  • 2 bowls egg or chicken salad
Use whole grain bread to make your sandwiches, and then fill it with egg or chicken salad. Once done, cut the sandwiches diagonally.
Cut off the top corners and make them short, and then place small safety pins on the cut-off corners. Before cutting the sandwiches, it is good to refrigerate them so as to make smoother lines when cutting.

Fruit Punch

  • Orange Juice
  • Ice
  • 7 Up
  • Orange slices
In a large punch bowl or glass bowl, put equal quantities of the 7 Up and orange juice, and stir well. Now add ice and then garnish with the orange slices.

Stork Cake

  • 3 boxes cake mix
  • 2 bread pans
  • 6" round cake pan
  • 9" round cake pan
  • Large rectangular board with colored wrap
  • Large 'wiggle' eye
Depending on your oven's size, you might have to bake the bread pancakes earlier and then freeze them. If you have any of the cake mix left over, then you can use them to make cupcakes. After mixing the cake mixes and then pouring them into each pan, bake them and then let them cool off completely.
Frozen cakes are easier to work with, and will get thawed within no time at all. Cut one of the bread pancakes into half to make the long legs of the stork, and then set it aside. Cut the other bread pancake in a diagonal manner.
Place the 9" cake in the center of the board, and then take one of the diagonally cut pieces of cake from the bread pan and place it towards the widest end right next to the round cake, forming the neck. Cut off the tip that does not lie against the round cake. Place the 6" cake against this cut-off edge to connect the neck with the head.
The widest part of the second diagonal piece should be placed against the head, to form the beak. Place the two legs at the bottom of the body. Now you can start frosting the whole cake. White and yellow are neutral colors, but most light colors will do. The legs and beak can be orange, brown or black, for a contrast effect.
You can draw a line for the beak or wings on the body. Place the wiggle eye on the head, and your stork cake is ready to be served.