BLOOMING
BUNNY
BOUQUET
- one glass vase
- place a smaller glass vase inside larger vase
- add choice jelly beans or candies, then bunnies on top
- add fresh or artificial flowers to center vase
1. Layout dinner-sized napkin 2. Fold in half lengthwise. 3. Fold in half again.
(raw edges on top)
4. Fold bottom right corner
to center.
5. Fold bottom left corner
to center.
6. Flip over napkin.
7. Fold tip to center, then
flip over napkin.
8. Fold upper right corner to
center.
9. Fold upper left corner to
center.
10. Take right point fold to
1/3 of center. Repeat
the left side.
11. Fold right section to
center and hold in
place, repeat for left
side.
12. Fold both sides to
center and pin in place. Place small faux egg
for bunny face.
FLIPPITY-FLOP FUNNY BUNNY NAPKIN
YOU DID IT!
Memorial Day
Centerpiece
- one cobalt blue glass vase
- two-three bunches
white flowers &
13 red roses
- two small American
flags
- Fill container with
water and floral
flower booster
Cluster white flowers
into two separate
bunches, place in
vase, Add roses
to center front of
vase. Add flags.
"Old Glory" in all Her Sweet Glory
How to create a "pie" cupcake
1. Frost cupcake thinly then add an icing rim around the edge of cupcake. (to hold filling)
2. Drain berries from juice, pat dry. Place halfed cherries on center of cupcake.
3. Using tip #47 (smooth side up) pipe 3 ribbons of frosting equally spaced on top of fruit.
4. Rotate cupcake and repeat to create lattice.
5. Using tip #103, wide end up, pipe ruffle,"crust" around edge of cupcake. (tip: hold cupcake in hand and rotate)
To create the blue stripe in "Old Glory" use blueberry pie filling with lattice or create a star in center of cupcake using star tip #16.
Copyright 2010- Please do not reproduce images or content from this site without permission. Thank you!
Carrot Pineapple Pound Cake- Just Desserts Cookbook, page 23
Ingredients:
1 1/2 cups butter, softened
1-8oz. package cream cheese, softened
2 1/2 cups sugar
3 cups all purpose flour
1 teaspoon baking powder, salt, & ground cinnamon
5 eggs
1 teaspoon vanilla and lemon extract * (or coconut)
2 cups shredded carrots (about 5 large carrots)
1/2 cup crushed pineapple, drained and squeezed dry
1.2 cup sweetened coconut-optional
1 cup chopped pecans-optional
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 2 loaf pans or use fluted pan.
2. In a sifter, combine flour, baking powder, salt, and ground cinnamon. Sift and set aside.
3. In mixing bowl, combine butter and cream cheese, mix until smooth. Gradually add sugar.
Beat 5-8 minutes on medium speed.
4. Add flour mixture to butter mixture, beat on low speed until blended.
5. Add eggs, and extracts, carrots, pineapple, pecans and coconut. Mix to blend.
6. Pour into prepared pan 3/4 full. Bake 90 minutes for fluted or bundt pan. Bake 45-50 minutes for
loaf pans. Place a wooden pick into center of baked cake to test for doneness. If center of
stick comes out clean it is finished baking.
7 Cool in pan for 5 minutes, run a knife around edges of pan and invert onto cooling rack.
8 Let cool completely, before frosting with cream cheese frosting.
Cream Cheese Frosting and Instructions for Carrots
Ingredients:
3 cups confectioner's sugar, sifted
1/2 cup softened butter
1- 3 ounce package cream cheese , softened
1 teaspoon vanilla and coconut extract/flavoring
3 tablespoons milk or half and half
1. Cream butter and cream cheese together in mixing bowl. Gradually add confectioner's sugar.
2. Add extracts and milk a tablespoon at a time until desired consistency.
3. You will want a medium consistency for frosting pound cake and for making carrots.
Carrot instructions
1. Tint 1/3 cream cheese frosting with orange food paste coloring (mix red and yellow to make orange)
2. Tint 1/3 cream cheese frosting with green food paste coloring for leaves.
3. Leave remaining 1/3 to cover loaf pound cakes.
4. Using pastry bag and tip # 3 or 6, pipe large carrot shapes. See Media page for technique.
5. Using pastry bag and tip # 67 pipe elongated leaves for carrot tops.
6. For orange jelly beans, pipe small leaves on vertical end of beans. Let dry before staging.
Happy Spring!
Carrot Pineapple Pound Cake as a 'Bunny Garden Patch'
To order Just Desserts, click here.
Copyright 2010- Please do not reproduce images or content from this site without permission.
Thank you!
Please scroll down for newest recipes and ideas.
King Cake is a yeast bread shaped into a round circle. Tradition says that it is round because it symbolizes the circle or round about way the wise men took to keep Herod the King from finding Jesus Christ the KING OF KINGS.
The colors symbolize Purple for Justice
Gold for Power
Green for Faith.
The king cake is baked with a tiny non melting plastic baby, symbolizing baby JESUS, and tradition says that if a person finds it, that person will be king or queen for the day and will provide a king cake for next years celebration.
King Cake...
Let the Sweet Times Roll.....
King Cake Basics:
Proofing the Yeast:
To make sure your yeast bread will rise, you will need to have a cooking thermonitor, 1teaspoon of sugar, and 1 package of active dry yeast.
This recipe calls for 2 tablespoons of water that has been heated to 110-115 degrees. Add sugar, stir to dissolve then add yeast. Gently mix yeast with sugar.
If water is warmer or colder than 110-115 your yeast will not activate and rise, you will need to throw out the yeast and start over.
Notice how the yeast is rising in the glass measuring cup,almost to 8 ounces, when it began the water and yeast mixture was below the 2 ounce mark.
Rapid Rise yeast is usually mixed with dry ingredients, this recipe called for the Active Dry.
To get Sister Schuberts recipe go to:
This recipe also calls for butter to be added after you have mixed all the ingredients. The butter is added last to mixture.
I like to shredd the cold butter with this grate, then keep refrigerated until I need to add to recipe. The butter then incorporates easily into the recipe and you don't have large chunks in the dough.
If you bake alot of bread and use alot of butter, you can shredd it and keep it in a plastic sealed bag in the refrigerator until needed.
The sweet bread dough will be very sticky, that is why you need to refrigerate the dough at least 8 hours or overnight before rolling out. This cool temperature causes the dough to rest and rise at the same time.
When ready to roll out, let dough rest until almost room temperature. Roll out dough onto a floured surface. Rolling in a rectangle. Be gentle with the dough.
The dough will become tough if you overwork it and over flour it.
After dough is rolled out, mix filling and place in center of rectangle. Fold over one edge on top of filling, then fold over again forming a log. Now, connect ends of log to make a round loaf. Use water to help seal the overlapped dough. Place on a double lined cookie or baking sheet lined with parchment paper. Cover and let rise an hour or until double in size.
Preheat oven to 350. Always preheat your oven. Coat with an egg wash, see recipe. Bake 25-30 minutes. When cool, then mix frosting/glaze and coat into sections or be creative and do your own design, sprinkle with colored sugars. Add chocolate -gold foiled coins if desired. Sugars can be found at www.confectioneryhouse.com
Milk Chocolate Candy Bar Pound Cake
Bake @ 350.
Ingredients for Pound Cake
1 cup butter, no substitutes, softened
2 cups sugar
4 eggs
2 ½ cups cake flour, no substitutes
1 teaspoon ground black pepper
1 cup buttermilk
1-6pack milk or dark chocolate candy bars
1 teaspoon vanilla
Instructions:
1.Preheat oven to 350 degrees. Grease and flour fluted pan, set aside.
2.Melt candy bars in glass bowl on medium high in microwave. Stir until melted, set aside.
3.In large mixing bowl, cream butter and sugar on high until smooth, light and fluffy.
4.Add eggs, one at a time, mix to incorporate.
5.Alternate buttermilk and flour to cream mixture, blending after each addition.
6.Stir in melted chocolate candy bars and vanilla extract to batter. Stir to combine.
7.Pour batter into prepared fluted pan. Bake for 60-90 minutes or until center is done.
8.Remove from oven and cool 5 minutes before inverting cake on cake rack.
9.Drizzle with chocolate ganache and serve with fresh fruit, strawberries.
Ganache
1 cup chocolate morsels
½ cup heavy whipping cream
½ teaspoon orange extract
½ teaspoon ground cinnamon
Instructions: In small saucepan, heat cream to warm, but not boil. Add morsels, stir until smooth, add extract and cinnamon. Pour or drizzle on top of cake. Garnish with chocolate drizzled fresh strawberries.
YUM!!!
To create white stripe, frost cupcake and dip in coconut. Repeat ruffle (pie crust) as in the instructions above.
You will need 35 vanilla cupcakes to complete the "Old Glory" flag.
Mini Coconut Cakes or Cotton Tails recipe can be found in Just Desserts cookbook.
Mini Bunny Cookies
Butter Cookie Recipe
Ingredients:
1 cup butter, softened
1 cup granulated sugar, processed in blender or food processor for 30 seconds
½ tsp. salt
1 large egg
1 large egg yolk
2 tsp. Vanilla extract
½ tsp. Almond extract
2 ½ cups all-purpose flour.
Instructions: Preheat oven to 375 degrees. Line baking sheet with parchment paper.
1.Cream butter, sugar and salt until light and fluffy, about 3 minutes medium speed.
2.Add yolk, beat well. Add whole egg, vanilla and almond extract. beat until well-incorporated.
3.Add flour; beat at low speed just until flour is blended. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
Dust work surface and rolling pin with flour. Roll dough to 1/4" thick, sprinkling with additional flour as needed to prevent sticking. Using an oval egg shape cookie cutter, cut out cookies. place on baking sheet. Bake until cookies are brown 10-12 minutes. Remove from cookie sheets to cooling racks and cool completely before decorating. Decorating next page. Makes 6 dozen 1 ½ inch cookies
Meringue Powder Butter Cream Frosting
Ingredients:
1/3 cup water
3 T. meringue powder
½ cup shortening
4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)
1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
¼ tsp. almond extract
Instructions:
Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment for stand mixer If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.
Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later. (divide frosting 3/4 white– 1/4 brown).
Decorating: Use tip # 5 pipe a line around outside edge of cookie, flood cookie with frosting. Let dry. For bunny tail, pipe large drop using frosting, then sprinkle with coarse sugar. For ears, use good and plenty candies, for eyes– use tip 2 pipe brown frosting.
Base recipes from http://karenscookieblog.com
Click on photo to watch Daytime Tricites Instructions in action.
Ingredients:
1 -12 oz. ounce can apricot nectar
1-3oz. package lemon flavored gelatin
1 -16 oz can unsweetened apricot halves, drained
1-16 oz can peach halves, drained
1-8oz package sour cream
Whipped cream and mint springs to garnish if desired
Instructions:
1.In small saucepan, or microwave, bring to boil 1 cup apricot nectar. Remove from heat.
2.Add lemon gelatin, stir until dissolved, stir in remaining apricot nectar. Set aside.
3.Place peaches and apricots in electric blender, process until smooth.
4.Add gelatin and sour cream to fruit mixture. Process to blend.
5.Pipe or pour mixture into decorative parfait or serving dishes. Garnish with whipped cream/mint sprig. Set a cream wafer cookie on serving plate with parfait.
Cream Wafer Cookies with Lemon or Lime Curd
1 cup softened real butter, no substitutes
1/3 cup heavy whipping cream, un whipped
2 cups all purpose flour
Purchased Lemon or Lime Curd or filling of your choice.
1 cup granulated sugar
Instructions: *Preheat oven to 375…when ready to cut out cookies.
1.In large mixing bowl, beat butter until smooth, add cream and flour alternately.
2. Form dough into two round disc’s. Wrap in plastic wrap and refrigerate until cold.
3. On floured surface, roll one disc of butter dough 1/8 inch thick, keep other disc refrigerated.
4. Using a round or square small cookie cutter- 1’1/4 inch or as desired. Cut out cookies.
5.Using a piece of wax paper, spread granulated sugar. Coat each side of cut cookie into sugar.
6. Place cookies on baking sheet, using a fork prick tops of cookies three times.
7. Bake cookies 7-9 minutes. Do not allow the cookies to brown or burn.
8. After cookies have cooled, sandwich cookies together with purchased lemon or lime curd or filling of choice.
Apricot Peach Parfait with Cream Wafer Cookies
Now that's....
Serving it up Sassy!
