Jill L. McAmis
Mary Bruce's Garden Party
Diggin up the dirt...here's the scoop!
Floral Cupcake Centerpiece: Arrange three glass pedistal cake plates, large, medium, and the smaller one on top. Cover pedistals with decorative flower leaves, like rose petals. Place cupckes in 4" clay pot saucers. Arrange on cake pedistal stand.
Plate Display: Place white plate on colorful round placemat. Lay pair of garden gloves onto center of plate, arrange silverware on top of garden gloves. Add small cup of garden dirt (crushed oreos ) to side of glove and seed packet. Place green m & m's on their side to represent sprouting seeds. Position "personalized " plant stake in dirt cup for assigned seating.
Ladybug and Lilly Cupcake: Frost cupcakes with buttercream frosting of your color choice. Fill a quart sized zip lock bag with buttercream frosting, cut corner tip of bag with an inverted V. Pipe flowers on top of cupcakes. (practice a few times before placing on actual cupcakes). To make the ladybug , use red or yellow M & M's, pipe chocolate buttercream frosting ontop of the flat side of candy. Pipe frosting to resemble the features of a ladybug. (see page 97 for Buttercream Frosting, page 47 for cupcakes).
To complete your garden theme, add various " new garden tools " and accessories of your choice.
Hoolaulea Volcano Cake
(hoh-oh-la-oo-lay-oh * Festive Gathering)
2/3 cup softened real butter, *
1 ½ cups granulated sugar
2 eggs, room temperature
3 ½ cups all-purpose flour
2-½ teaspoons baking powder
½ teaspoon salt
4 teaspoons milk or cream
Cream butter and sugar. Beat in eggs one at a time.
Combine flour, baking powder, salt- sift together, gradually add to butter mixture.
Wrap dough in wax paper, and then wrap in plastic wrap. Chill for about 5 minutes.
Roll out chilled dough on a floured surface (you might want to use cocoa powder to roll out the chocolate dough, instead of white flour). Roll dough to ¼ “ thickness.
Cut out cookies with cookie cutter, or whatever size you desire.
Place 2’ apart on a prepared cookie sheet. I line cookie sheets with parchment paper.
Bake at 375 for 5-8 minutes. Let cool on wire racks or counter top.
•Suggested butter: Land a Lakes unsalted.
Yield: about 2 dozen cookies, depends on size of cookie cutters
Liz Bushong recipes/instruction, not in cookbook
Ono-Ono Kahakai Cookies
(Delicious Beach Cookies)
Use 10", 8" and bundt 7" pans. Bake
one layer of each cake size. Let cool. Remove from pans and cool completely.
On foil covered 12" cake board. place 10" cake round. Frost top of cake with chocolate frosting or your choice
Stack 8", frost, the add domed cake.
Place votive holder in center of cake dome.
Frost entire cake with chocolate frosting.
(See page 97 for frosting). You will have to cut into dome of cake to place glass votive, save remaining cake pieces for your garnish.
Make dark chocolate, light chocolate, red and yellow tinted frosting, medium thin texture, so it will easily pour over cake (lava flow). Pour frosting in order given above. Place dry ice in glass votive cup and when ready to serve, pour warm water over dry ice to form billowing smoke to resemble a volcano erupution. Use crumbled cake pieces to surround base of cake. (dry ice available at Food City).
Instructions for Beach Cookies
Cut small section of purchased fondant.
Color fondant with your choice of food paste coloring.
Sprinkle counter surface with confectioner’s sugar and roll out fondant to 1/8” thick.
Using cookie cutters, cut desired shapes and sizes.
Keep unused fondant in plastic wrap to prevent drying out.
Beach cookie cutters were purchased from www.sweetc.com.
Swimwear Item #556696 and 5”towel/diploma cutter item # 68276
Color Tip: When coloring fondant, use gloves, check out my hands, they look like I have really dry red hands. I was mixing red and yellow together to get orange. Food colorings will stain your hands or anything it touches.
Fondant Beach Ball:
Using a 2” round metal cookie cutter, cut and bake butter cookies. Let cool.
Knead flavor and 3 color choices into small batches of 1/8” thick rolled fondant.
To create ball, roll each coordinating color into flat pieces the circumference of the cookie cutter.
Cut three sections, one from each color, to create the striped effect of the beach ball.
Slightly roll cut pieces together to seal the edges.
After colors are blended, using the metal cookie cutter, cut out form.
Brush butter cookie with corn syrup and attach beach ball fondant.
Fondant Beach Towels:
Knead flavor and 2 color choices into small batches of 1/8” thick rolled fondant.
To create stripes, roll each coordinating color into flat pieces the width and height of cookie cutter.
Cut into various stripe widths from the 2 coordinating colors of fondant. Create your stripe.
When piece is as you desire, gently roll over the top of the striped piece to join the edges.
Using the towel cookie cutter, cut out rolled striped fondant.
Brush cookie top with corn syrup, then attach the cut out striped fondant towel.
Fun Flip Flops:
Use Nutter-Butter Peanut Butter cookies in colored fondant or dip in melted candy wafers.
Those pictured are in fondant. Tint fondant to make the bright straps and flowers . To form the “Y” for the flip flop thong strap, roll 2 ropes of rolled fondant and create the Y shape. Attach the “Y” , up side down, so that the two branches of the y looks like a flip flop strap, with a dot of corn syrup. Corn syrup is the glue that holds the fondant to the cookie. Roll out coordinating fondant to make your leaves and flowers. Attach flower to the top of the Y.
Mini flower and leaf cutters were purchased from www.sweetc.com. Item #25812.
Same technique as above, but use the bikini top cookie cutter for the glasses.
Trunks: Same technique as above, but use the trunk cookie cutter and marbled fondant.
To create the marbling effect: mix scrap pieces of colored fondant together then re-roll and cut out into trunk shape or desired shape.
Morgan King was taken by surprise with a cute 'King of Cupcake' fondant covered cookie balloons, festive presents, party hats and colorful curls of fondant which bursts out of the cupcake. Fondant tears surround the top of the cupcake which makes everything pop to attention.
You can do it too, here's how:
Wilton’s giant cupcake pan, 15 ½” X 8 ¼” x 3 ¾”, (6 cups of batter)
8” Round cake board, covered with parchment paper or fondant
Fondant: white, red, blue, green, orange, purple, yellow-Wilton product
Gum Tex-Wilton Product
Tips: 1 M, 6, 12, pastry bags
7 -8” cookie sticks
alphabet cookie cutters- 2-2 ½”
wooden dowelor end of wooden spoon- 1/4” to 3/8”
square cookie or biscuit cutter-present package shape
ice cream cone cookie cutter-or make 2 ½” cardboard pattern into triangle shape
round cookie or biscuit cutter- 2-3”
roll and cut mat for fondant or plastic cutting board
fondant roller or rolling pinr
pizza wheel or sharp knife
"King" of Cupcakes
'Party in a Cake'
24 standard cupcakes, flavor and filling of choice,
'Just Desserts,' page 47
Butter cookie recipe, above this page
Exceptional Pound Cake, ' Just Desserts,' page 21
(needs to be a firm textured cake)
Butter cream Frosting,' Just Desserts', page 97
( 3 cups white, 5 cups separated and tinted)
Make in advance the fondant curls and paper tears, at least 48 hours ahead.
Bake in advance the pound cake & cupcakes, let cool, then freeze unfrosted until ready to decorate
Bake Butter cookies one day ahead and decorate. Frosting should be allowed to dry overnight.
To make this cake you will need to be somewhat organized. If you will bake the cakes and make the decorations ahead, you will be able to enjoy the process of decorating this eye popping, standing ovation kind of a cake. You can do it! liz
time to put this cake together
Make paper tears: top of cupcake
1. Combine 1/2 teaspoon of Gum-Tex with
1/2 of a 1-pound 8 oz package of fondant.
Knead gum-tex until smooth. Place on
a plastic surface or rolling mat, for ease
of rolling and cutting. (less staining of
counter top when rolling tinted fondant).
2. Roll out fondant to 1/8" thickness and cut
8 -12 triangle shaped pieces, about 1 1/2"
wide by 2-2 1/2" long, or longer if you
desire. I use a pizza cutter to cut out
fondant or you can use a sharp knife.
Be careful not to cut to hard. Fondant is
easy to cut.
3. Place cut fondant triangles on top of
an inside roll of paper towel to help
mold shape of paper tear, or you can
use the side of a round can, or rolling
pin. Be sure to dust object with corn-
starch or confectioner's sugar, so
fondant will not stick.
4. Let air dry for 48 hours. Do not place in
plastic container or bag, they will soften.
Make fondant curls:
1. Combine 1/2 teaspoon Gum-tex
to colored fondant. Knead until
blended and smooth. Roll out
fondant to 1/8" thickness. With
ruler, measure and cut widths
into 1/4" slices, about 12-15 pieces
for each color of fondant. I use a
pizza cutter to cut fondant strips.
2. WIth wooden dowel rod or end of a
wooden spoon, wrap gently the
fondant strips. Once curled on
rod, take hand and cover curl then
tenderly slide off curl from rod.
Let dry on parchment lined cookie
sheet for 48 hours. Do not store
in plastic container, they will soften.
3. Place these curls around base
of giant cupcake, on the pedistal
cake stand, on top of cake, on top
of decorated cupcakes, any place
you want to have more punch.
Make cookie names,hats, packages
1. Make butter cookies, see recipe this page,
cut out and bake various shapes. Let cool.
Special note: On party hat, and bow
on top of package.and balloon. I shaped
this dough before they were baked.
2. For party hat, I made a cardboard triangular
shape for a hat shaped pattern. A small round
cookie cutter was used to make the 'pom-pom'.
Attach pom to top of hat peak. Bake as one
3. For packages, I used square
biscuit cutters and a small round circle
cookie cutter to make the bow on top of
cookie. Cut small circle and pinch in the
middle, attach to package, then bake as
one unit. For balloons, outline cookie edge and fill in with frosting, covering entire shape. Add
white backward c as a highlight on balloon.
Decorating the cookies
1. To decorate, use buttercream
frosting, or use rolled tinted fondant.
I used tinted buttercream frosting,
placed in a pastry bag and fitted with
different tips to fill in the background color,
then create dots, bows, diagonals, and zig-zags.
After frosting has set, then attach the cookie
stick with frosting, 'glue', to backs of cookies.
Let dry before inserting in cakes.
2. For decorating name, I used tinted fondant.
Roll out fondant in color choice to 1/8" thick,
using same cookie cutter as for cookie
shape, cut out fondant letters. Attach
fondant letter to cookie with corn syrup
let dry before inserting into cupcakes.
Since you are cutting the fondant, now would be a good time to cut out small fondant circles/dots to add to the giant cupcake top. Use the small cookie cutter or the wide end of a tip to create your desired circle size.
The 'King' of Cupcake
- Place cupcake base on covered 8" cake board.
- Frost base of cupcake with white buttercream frosting.
- Cut blue fondant into 1/4" stripes, attach these to cake base by dampening the fondant slightly, then press onto cake side.
- Place cake top onto frosted cake base. Frost with white buttercream.
- Cut off top 1/2" of cake crown. Set aside (or eat it now).
- WIth tip #6, write message onto cake with orange buttercream.
- WIth white buttercream and tip #1M create a frosting mound on center top of cupcake. Insert paper tears into edge of frosting mound.
- Place blue fondant dots to sides of cake top around message with frosting, acting as 'glue' for attachment.
- Insert cookies to top of cake, begin with balloons, then package is
placed center front, then add curls of colored fondant.
- Place decorated cake top on top of small pedistal cake stand, then
set this on top of a larger pedistal cake stand. On this stand, place
the lettered cupcakes, then add remaining decorated cupcakes to
table top under the last pedistal cake stand.
- Fill in base of cake and around pedistals with curls of fondant.
Happy Birthday 'King'
Somebody say...Ice Cream?
Ice Cream cones that won't melt???
To make these cute little cones you will need the following ingredients:
-wafer cones (those with a flat bottom)
-baked standard cupcakes (I use a filling in mine*)
-butter cream frosting - flavor of choice*
-baked mini cupcakes- one for each cone
-assorted decor- sprinkles, jimmies, sugars
-assorted candies to fill base of cone for weight
1. Remove cupcake liners from standard and mini.
2. Spread frosting on both cake tops and edges.
3. Fill wafer cone base with candies for weight.
4. Flip frosted standard cupcake unside down and
and place on top of cone. Flip mini cake and
position on top of standard cupcake. Both cakes
are upside down. This creates the dome shape.
5. Refrigerate for 20 minutes for firmer cake to frost.
6. Frost cakes generously with frosting. sprinkle
decor while frosting is wet.
* See Peanut Butter filling & frosting in Just Desserts Cookbook. You can use purchased cupcakes and canned frosting. Idea adapted from Betty Crocker Kitchens.
* Peanut Butter Filled Cupcakes
1-8 ounce package Cream Cheese
1/2 cup confectioner's sugar
1/2 cup creamy natural peanut butter
3 tablespoons granulated sugar
Mix all ingredients together. place in plastic freezer bag, snip off one corner and pipe filling on top of unbaked cupcake batter. Batter, filling, batter, then bake cupcakes as normal.
Banana Splits...YUM! Fake out your friends at your next party with these unmelting banana splits... or serve these for dessert on April 1st, April Fools Day.
You will need the following ingredients:
- prebaked cupcakes with cupcake liner
- butter cream frosting-flavor of choice-freeze it.
- whipped cream and maraschino cherries
- chocolate fudge sauce and jimmies
- sliced banana rounds and lemon juice
- shredded coconut-placed in dish to support cupcakes
- banana split dishes
if you can't find the dishes do what I did and use a corn cob serving dish, same shape and size as banana split dishes, or make individual sundaes with each cupcake.
1. Place coconut in bottom of dish.
2. Scoop out frozen frosting and place in pieces
on top of cupcakes until you get the look you
want that resembles ice cream scoop.
3. Add whipped cream-(I use heavy whipping
4. Add cherry and sliced banana, that was dipped in lemon juice to prevent browning.
Tip: Freezing the frosting takes several hours, so consider freezing over night, you can bake your cupcakes the day before and freeze them too. When scooping "ice cream" frosting, use the side of a spoon or if you have a large ice cream scoop that is even better. No need to pre-frost the cupcakes unless you want a thin skim coat. I also noticed that the frosting will soften a bit after they sit out awhile, so keep that in mind if you are traveling with these cakes. You might keep them in a cooler... hey... it is ice cream right???
Baking cake batter in wafer cones (flat bottom) you can bake upright in a muffin or cupcake pan.
Baking cake batter in sugar cones(pointed end)you can bake upright using a foil covered fluted pan or springform pan. To keep cones from tipping over, crumple foil pieces and lay in base of pan,then cover top of pan wth foil. Poke holes with the end of cone to position in foil in baking pan. You're ready to bake!
Note: Leave a 1/2" space between cake batter and top of cone to prevent spillage during baking.
Bake cones at 350 degrees for 20 minutes, checking to make sure they are done and not burning. Sugar cones take less time than wafer cones.
Sugar cones standing upright in foil covered springform pan. Cake are baked directly in cones. These cakes do have a baked in filling.* Could have filled the cones alittle fuller to get a rounded cake. This was 3/4 " space, a 1/2" will be perfect.
Sugar cone cakes are snuggled with marshmellows in a glass serving dish for a festive presentation. Vanilla Buttercream is piped on top of cones using 1 M tip. (Wilton product). You could also use whipped cream or frozen frosting.... why not the real thing...ICE CREAM!!!
Have you seen these little guys?
These are called "Kids Cones". (I found these at Walmart).They are wafer cones and stand about 2 inches tall. They will hold a small scoop of ice cream. Haven't tried to bake in these, but I think you could. Use maybe a tablespoon of cake batter & bake 8-10 minutes.? Let me know if you try it. Send me a message on the contact page.
In this photo, I used the frozen frosting covered in chocolate jimmies, You should see the cones with out the jimmies. It looks just like Ice Cream!
Too Cool !!!
Speaking of Desserts... I found this great recipe for Brownies, (which is not in my cookbook, Just Desserts). This recipe came from the 8 ounce box of Baker's Unsweetened Chocolate . You will love this recipe because it is chewy, moist and full of rich chocolate. I have created various adapations to the garnish of this basic brownie as well as baking them in various sized pans and they always turn out perfect. Now you can too.
Here is the recipe:
1- 8 ounce package Baker's unsweetened chocolate
1 cup butter- no imitations, I prefer Land a Lakes
3 cups granulated sugar
1 tablespoon vanilla
1 1/2 cups all purpose flour, sifted
2 cups chopped walnuts, optional or use any nut.
1. Grease a 13 x 9" pan , set aside.
2. Preheat oven to 375.
3. Melt chocolate and butter in saucepan or microwave 2 1/2 minutes on high until melted, stir to smooth consistency.
4. Beat eggs, sugar, and vanilla on high speed for 10 minutes.
(This is not a typing error, mix 10 minutes... a must for perfection)
5. Blend in chocolate mixture on low speed, then add flour slowly.
Beat until blended.
6. Add nuts if desired. Above photo does not have nuts.
7. Spread in prepared pan. Bake @ 375 for 35-40 minutes. If using
smaller pans/muffin tins, bake 20-25 minutes. Do not over bake.
8. Makes 32 brownies in a 9 x 13 " pan.
1. After brownies are baked and cooled, spoon 1 tablespoon of warm
creamy or crunchy peanut butter into sunken center of brownie.
Sprinkle mini chocolate chip morsels and diced caramels on top.
(photo above brownies were baked in muffin tins, and mini tins).
2. After brownies are baked and cooled, frost with raspberry cream
cheese frosting or spoon into sunken area 1 tablespoon of this
mixture then add fresh raspberries to complete garnish.
3. After brownies are baked and cooled, frost with chocolate
buttercream frosting * (Just Desserts cookbook). garnish with
chopped pecans, sweetend flaked coconut and caramel sauce.
Doggie Treat Cupcakes were made by my friend Jill and I for her Vet, as a thank you gift for taking such good care of her dog Chloe. These were chocolate cupcakes with truffle filling then frosted with chocolate butter cream then garnished with caramel doggie bones, & chocolate jimmies . See page 47 in Just Desserts for recipe options.
To make dog bones: (People treats, not for dogs).
Unroll 6 caramels from wrapper, then mold together with hands. After you have a small-medium sized ball, using a rolling pin,roll out the caramel to 1/8" using confectioner's sugar (or cornstarch to keep caramel from sticking.) With a small dog bone cookie cutter, cut out caramel bones. Allow to harden before placing on frosted cakes.
Frost cupcakes : Using a pastry bag fitted with a tip #1M and filled with chocolate frosting, pipe swirls onto cakes
garnish with caramel bones.
“Pup Cakes” Recipe: (baked in greased muffin tins) Bake at 350 for 25 minutes or until done
1 pound ground beef
½ cup quick-cooking oats, uncooked
2 carrots, peeled and shredded
1 large egg
1/3 cup milk
1 tablespoon chopped fresh parsley
Garnish: bacon bits, cheddar cheese if desired
2 cups instant potato flakes
4 cups hot water
1. Stir together first 6 ingredients in a large bowl.
2.Shape mixture into 2” round balls and place in lightly greased muffin tins, pressing to mold pan.
3.Bake at 350 for 25 minutes. Cool on wire rack. Unmold onto a serving platter.
4.Combine potato flakes and hot water according to package instructions, place mixture into a
disposable pastry bag fitted with a 1 M tip, and pipe potato mixture on top of meat muffin,
5 Garnish with bacon bits or cheese or both if desired.
Pup-Cakes and K-9 Krum"pets"
Disclaimer: Your pet may not be able to eat beef/peanut butter/or other ingredients. Make sure you read the recipe and determine if your k-9 friend can tolerate these treats. Check with veterinarian for your dog’s special needs. WE don’t want any of our 4 legged friends to be hurt in any way. It is best to use all organic and natural ingredients in these recipes. These
recipes and this website are not liabable for negative food reactions.
K-9 Krum"pet" Recipe
K-9 Krumets Recipe: (baked on parchment lined cookie sheets @ 300 degrees for 2 hours)*
2 ¼ cups whole wheat flour
1 ½ cups all purpose flour
1 ½ cups yellow cornmeal
¾ cup uncooked quick oats
1/3 cup instant nonfat dry milk powder
1 tablespoon garlic powder
½ teaspoon salt
1 ¾ cup beef broth without msg (I use organic products)
½ cup vegetable oil
1 large eggs, divided
1 tablespoon Worcestershire sauce
Add in’s: 1/2cup cheddar cheese, ¼ cup bacon bits, ¼ cup natural peanut butter-creamy
Instructions for K-9 Krumpets
1.Combine first 7 ingredients in a large bowl; make a well in center of mixture.
2.Whisk together broth, oil and 1 egg, add to well of dry ingredients, and whisk to form soft dough.
3.Divide dough into 4 sections and place in 3 separate bowls.
4.In first bowl, add cheddar cheese, second bowl, the bacon bits and 3rd the peanut butter. Gently
blend ingredients into soft dough. You should have 4 dough balls. One ball is regular dough.
5. Roll each dough section to ½ inch thickness on lightly floured surface. Using dog bone cookie
cutters cut out shapes and place on parchment lined baking sheets.
6.Whisk together remaining egg and Worcestershire sauce, brush on Krum-pets to coat.
7.Bake at 300 degrees for 2 hours, placing baking sheet on oven racks.
After first hour turn over crumpets/cookies and coat again with sauce & egg.
8.Turn oven off after 2 hours, let cookies/crumpets stand in oven with door closed for 2 more hours
or until completely dried.
Serve Krum"pets" as a treat in pretty paw-fect bowls.
Makes: 40 Krumpets/bones- depending on size of cookie cutters/ 4 different flavors
Your K-9 Kuties will love these treats!
Lucious Lemon Meringue Pie
Page 81 in "Just Desserts " Cookbook
Mattie’s Lemon Meringue Pie
…Just Desserts cookbook, page 81.
(cookbook sold Treasure House, Gracious Designs, & Sher Extensions or go to contact page)
Ingredients for Pie:
1- 9” prebaked pie shell/crust
1 1/3 cups granulated sugar
5 tablespoons corn starch
¼ teaspoon salt
1 ¾ cup boiling water
3 large eggs, separated whites from yolks
2 tablespoons butter
2 drops yellow food coloring
1 Meringue Recipe
3 egg whites, (from 3 eggs above, but at room temperature)
6 tablespoons sugar
½ teaspoon cream of tartar
½ teaspoon lemon extract
1. Prepare Crust, use refrigerated pie crust or make your own. Place crust in pie plate, brush crust with egg white wash, then bake at 450 degrees for 8-10 minutes.
Separate one egg from yolk and white, add 1/2 teaspoon
of water to the egg white, beat with fork, then using a
pastry brush, brush crust with wash.
2. Make meringue for pie. ( make sure you don’t get any yolk in your egg whites)
In large mixing bowl, free of grease/water, fitted with whisk attachment, beat room temperature egg whites until frothy on high speed. Add cream of tartar and beat on high, gradually add sugar a little at a time until whites become satiny and stiff peaks are visible. Beat in lemon extract.Set aside while you make your filling.
Notice peak on end of wire beater
This is perfect meringue.
3. Make pie filling, in medium saucepan, mix sugar, cornstarch, salt and boiling water, whisk over medium heat until thick and smooth. Boil one minute or until thickened.
4.In smaller bowl, whisk together egg yolks with one cup of hot filling mixture. Stir to incorporate. Now that yolks are tempered, add remaining yolks to hot mixture.
5.Add lemon juice, food coloring and extract to hot mixture. Mix until smooth.
Add butter and stir until melted. Keep filling hot.
6. While filling is hot, pour into baked pie shell, then top with meringue. Make sure you place the meringue along the edge of the pie crust to seal meringue and filling. This will prevent seeping and separation
from edge of crust.
7. Bake additional 10 minutes on 400 degrees or until meringue is lightly browned.
8. Let pie cool, then place in refrigerator until completely set, about 2 hours.
Lucious Lemon Meringue Pie
Blue Hydrangeas/Lemon Arrangement
- in decorative hurricane container place a slender drinking glass or glass vase inside the
decorative container. Fill inner vase with water.
- slice about 5 lemons thinly and place the rounds between containers standing vertically.
- Arrange cut fresh hydrangeas or flowers of choice inside the inner glass vase/container.
Place arrangement as a centerpiece for your table when serving the Lemon Meringue Pie or any summer party.
BBT( Bacon Basil and Tomato Appetizers)
Ingredients: 1 pint cherry tomatoes, cut horizontally,
½ teaspoon salt and ground black pepper
¼ cup bacon bits
20 fresh basil leaves- small in size
20 wooden picks
Basil (pesto) Cream cheese filling
1-6 ounce package cream cheese
3 tablespoons pesto
(purchased or make your own)
- Make basil cream cheese filling, set aside.
- Using a melon baller carefully scoop seeds out of both halves of each tomato, discard seeds
- Lightly sprinkle with salt and pepper, pipe basil cream cheese
mixture in to one half of tomato,
- Top mixture with bacon bits and basil leaf.
- Top with remaining tomato half, and skewer with wooden pick
Makes 20 appetizers
Fresh herbs this time of year are plentiful, bright, and ready to be prepared in your favorite recipes. From Brushetta to Butter cookies you can create your own perfect foods infused with the flavor of herbs.
I had requested Sherrie's brushetta recipe for Daytime Tricities Master Gardening segment on Herbs. This is what she gave me, although I did make my own bread as the base, and used feta cheese instead of mozozzarella cheese balls.
This is Fantastic!!! You will love this recipe!!! Thanks Sher...
4 cloves of garlic, crushed /minced
1 tablespoon kosher salt (I used sea salt)
1 packet of Truvia (I used 1 teaspoon sugar)
1/2 teaspoon fresh ground pepper
1/3 cup balsamic vinegar
1/2 cup olive oil- divided
10 roma tomatoes, diced (mine was small pieces- I used small bread slices)
1 baguette sliced thinly, brushed with olive oil
5-7 mozzarella balls, chopped
small bunch of basil leaves, chopped
- crush garlic and salt together to make a paste
- add truvia and pepper, then add balsamic vinegar
- add 1/3 cup olive oil and blend mixture
- chop mozzarella balls and basil leaves, add to vinegar mix
- dice roma tomatoes, add to vinegar mixture
- let tomatoe mixture set over night or several hours to blend flavors
- Slice baguette, brush one side with olive oil, then place on cookie sheet and broil for 5 minutes or until browned but not burned
- add tomatoe mixture to baguette slices... Brushetta!!! Serve immediately.
Cool off with this refreshing herbal flavored water complete with lemons,mint, cucumbers, lime and ginger.
This is also Sherrie's recipe... very simple to make and so refreshing. In a large glass pitcher, add ice, then sliced cucumbers, grated ginger- about 1/2 " of a slice,
sliced lemons, about 20 mint leaves, and filtered water.
Let sit in refrigerator until flavors blend. Keep stored in refrigerator.
Serve Lavender, Sage and Almond Butter Cookies with this flavored water for a great afternoon pick up.
1 cup salted butter, Land a Lakes
1/2 cup confectioner's sugar
1 teaspoon almond extract or orange extract
1 /2 teaspoon salt
1/2 cup ground almonds
3 tablespoons chopped sage
1 tablespoon chopped lavender leaves and flowers
2 teaspoons grated orange zest
- In large bowl, using electric mixer, cream butter at medium high speed until light and creamy
- add confectioners sugar, beat until smooth
- add almond or orange extract, beat to combine
- sift together flour, and salt
- slowly add to butter mixture, add almonds, herbs and orange zest, mix to combine
- remove dough from bowl and wrap in plastic wrap, refrigerate for one hour
- preheat oven to 350, line baking sheet with parchement paper, set aside
- place chilled dough on floured surface, roll to 1/4 inch thick. Using cookie cutter of choice- I used a 1" fluted square cutter, cut out cookies and place on cookie sheet Prick cookies with fork
- bake for 10 minutes or until lightly brown.
- remove from oven and dust with confectioner's sugar
- store in tightly sealed container. These will go fast, they are so delicious! Like a shortbread but sweeter and with a nutty ,crunchy texture.
Triple Herb Scones with Chive and Onion Cream Cheese
2 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, land a lakes, no option for best flavor-chilled
1/3 cup chopped spinach leaves
3 tablespoons chopped basil leaves
3 tablespoons chopped lemon verbena
3 tablespoons chopped thyme
1 cup heavy cream, no exceptions
1 egg and 1 teaspoon water to make an egg wash
ground pepper to sprinkle on the top of scones before baking
Chive Onion Cream Cheese Spread
Purchase or make your own. 4 ounce package cream cheese, 1 /2 cup real butter, 1 teaspoon garlic powder, 1/4 cup minced onion or green onions, 1/4 cup chopped fresh chives. Mix to blend flavors, refrigerate until serving time. Garnish with fresh diced chives.
Instructions for scones:
- Preheat oven to 375 degrees. Line cookie sheet with parchement paper, set aside.
- In medium bowl, combine flour, sugar, baking powder and salt.
- Using pastry blender or two knives cut in sliced chilled butter
- Blend until mixture resembles coarse crumbs. Add herbs
- Slowly add cream, form dough into a ball, refrigerate 10 minutes
- Roll dough on floured surface, cut out scones using a biscuit cutter or a square cutter. I used a 1 " cutter. Place on baking sheet
- Brush egg wash ontop of each scone, sprinkle with coarse black pepper.
- Bake for 15-18 minutes, or until lightly browned.
- Serve warm with chive spread.
Check out this website for fun "ant" washable paper plates.
Make Believe Desserts...Summer fun for Kids
Frosted Mini butter cupcakes topped with yellow and white mini marshmallows snuggled in a popcorn box plays a dessert roll at your next Saturday NIght at the Movies.
Inspiried by the "Hello Cupcake" cookbook by Karen Tack and Alan Richardson, I recreated the popcorn mini's and pound cake french fries.
1. Bake butter flavored cupcakes, see recipe in
2. Frost with vanilla frosting, then cut mini yellow
marshmallows in half or thirds and with sticky side of marshmallow stick to white marshmallow. I squeezed a few marshmallows to creat a puffier looking popcorn. Attach to frosted cupcake.
French Fries with Ketchup
1. Using a Sara Lee's pound cake( it is firm and easy to cut). Cut pound cake into 1/2" slices or your desired thickness of a fry with a serated knife with a crimped edge/blade.
2. Layer fries on a parchment lined baking sheet and bake at 375 until crispy brown.
3. Using a mini butter cupcake fill top of cake with
strawberry jam that was tinted with red food coloring.
4. Place fries in a cute basket with jam.
Doug, my husband had this idea for Biscuit and Sausage Gravy.
1. Cut Sara Lee pound cake with a 2 " biscuit cutter.
2. Melt in microwave packaged vanilla frosting until thin
3. Add chopped raisins to frosting, stir and pour over pound
Below: Meatball Sub with fries
1. Cut twinkie in half, spread strawberry jam over bottom half
2. Add three hazelnut chocolate rocher chocolates on top
3. Add more jam/sauce on top of candies, then top with
twinkie remaining half.
4. Serve with pound cake fries.
recipe can be served up three ways... as a parfait,
lemonade frozen pop and of course a PIE.
1 1/4 cups crushed Golden Oreo’s cookies
½ teaspoon lemon extract
2 tablespoons granulated sugar-divided
1/3 cup melted butter
1.Melt butter in medium bowl, add the crumbs and 1 tablespoon of sugar. Toss with a fork until combined.
2.Press crumbs firmly against the bottom and sides of a 9 inch pie plate.
3.Refrigerate until ready to fill.
Lemonade Pie Filling:
1-12 oz can evaporated milk, reserve 2 teaspoons
2 packages lemon instant pudding & pie mix
1 package cream cheese, softened at room temperature
½ teaspoon lemon extract
1-12oz can frozen lemonade concentrate, thawed
1 cup chilled heavy whipping cream, whipped, 3 tablespoons confectioners’ sugar, ½ teaspoon lemon extract or clear vanilla. Beat until medium peaks form. Place in pastry bag, fitted with a 1 M tip and pipe on top of pie or mini dessert parfaits. Grate lemon zest on top of whipped cream.
1. Whisk together by hand, evaporated milk, pudding mix and lemonade concentrate in a medium bowl until thickened. Set aside.
2. Beat cream cheese, lemon extract, and 1 tablespoon sugar in a medium bowl until smooth, if it is too thick add the reserved 2 teaspoons of evaporated milk.
3. Spread evenly into bottom of pie shell.
4. Pour pudding mixture on top of cream cheese layer in crust.
5. Cover and chill until firm.
6. Garnish with whipped topping and lemon zest or crumbs from crust.
Serve it up Sassy!... prepare this filling and alternate cookie crumbs, whipped topping and filling into pretty parfait glasses top with one dollop of Whipped cream and slice of lemon or whole lemon cookie.
Lemonade Freezer Pops….using a small cheesecake pan with removable bottoms or foil cupcake liners, add the cookie crumbs, cream cheese and filling then insert a popsicle stick or cake pop stick in
Center. Freeze over night to create lemonade pie freezer pops.
Make it Special... add your own Sassy!