Sweet Treats & Sweet Reads
Cooking Your Way to Romance
Debbie Macomber’s Cedar Cove Cookbook
Susan Mallery’s Fool’s Gold C...
Collins, Kate Seed No Evil
Dunnett, Kaitlyn Bagpipes, Brides and Homicides
Laurie, Victoria Deadly Forecast
McKevett, G.A....
Pink Checkerboard Cake
Grease and flour two round layer pans, 9x1 ½ inches. Makes circle dividers for center of
pans by fo...
1 cup marshmallow creme
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
To Make Cookie Crust...
½ cup light corn syrup
1 tsp. vanilla
½ tsp. almond extract
Combine ingredients in top of double boiler and heat just to l...
TO MAKE CONNECTING HEARTS
Work on wax paper first to get the hang of it and then decorate your cookies.
Put down the 1st l...
TO MAKE CONNECTING HEARTS
Work on wax paper first to get the hang of it and then decorate your cookies.
Put down the 1st l...
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Alessio Workshop: Sweet Treats Recipes and Booklist - Handout 4

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Alessio Workshop: Sweet Treats Recipes and Booklist - Handout 4

  1. 1. Sweet Treats & Sweet Reads Cooking Your Way to Romance Debbie Macomber’s Cedar Cove Cookbook Susan Mallery’s Fool’s Gold Cookbook Wendtland, Carl. Cooking Your Way to Romance All Time Classic Romance Mitchell, Margaret Gone With the Wind Bronte, Charlotte Jane Eyre Bronte, Emily Wuthering Heights DuMaurier, Daphne Rebecca Austen, Jane (any!) Romance and Passion Classics Continued Waugh, Evelyn Brideshead Revisited Hurston, Zora Neale Their Eyes Were Watching God Classics by Decade: 1930’s – 1950’s Heyer, Georgette Regency Buck Seton, Anya Dragonwyck Stewart, Mary Madam, Will You Talk? Classics by Decade: 1960’s – 1970’s Whitney, Phyllis The Haunted Pool Plaidy, Jean The Princess of Celle Woodiwiss, Kathleen The Flame and the Flower Sweets Series Kauffman, Donna Sugar Rush Kauffman, Donna Honey Pie Love Before Cupcakes? Ross, Jennifer The Icing on the Cupcake Evans, Misty and Giordano, Adrienne Stealing Justice Devon, Cat Sleeping with the Enemy Solid Chocolate Roberts, Sheila Better Than Chocolate Greene, Jennifer Blame It on Chocolate Inspirational Cakes Byrd, Sandra Let Them Eat Cake (French Twist Series) Wedding Cakes = Romance Mallery, Susan Falling for Gracie Roberts, Nora Savor the Moment Solving a Murder While Planning a Wedding
  2. 2. Collins, Kate Seed No Evil Dunnett, Kaitlyn Bagpipes, Brides and Homicides Laurie, Victoria Deadly Forecast McKevett, G.A. Buried in Buttercream Page, Kathryn Hall The Body in the Boudoir Robb, J.D. Immortal in Death Swanson, Denise Murder of a Stacked Librarian Small Town Weddings Admirand, C.H. A Wedding in Apple Grove McClane, Luane Wildflower Wedding: A Cricket Creek Novel New Amish Romance + Mystery Series Chapman, Vannetta Murder Simply Brewed Sweet Valentines Thomas, Jodi et al Be My Texas Valentine Macomber, Debbie Be My Valentine Sassy Valentines A Red Hot Valentine’s Day Diamond Playgirls Valentines Gone Wrong Crusie, Jennifer Be Mine Gibson, Rachel The Trouble With Valentine’s Day Davidson, MaryJanice et al Valentine’s Day is Killing Me Action and Romance Clare, Jessica Girl’s Guide to (Man) Hunting (2nd in series) Spear, Terry A Highland Werewolf Wedding Historical Names to Know English, Christy How to Tame a Willful Wife Fresina, Jayne MacLean, Sarah James, Eloisa Heath, Lorraine Michaels, Kasey Teen Romance Breaks Hearts Charbonneau, Joelle The Testing Elkeles, Simone Perfect Chemistry Trilogy Cabot, Meg All-American Girl Cass, Kiera The Selection Derting, Kim The Body Finder Cooney, Caroline Janie Quintology Ideas for Cakes and Other Delicious Bites
  3. 3. Pink Checkerboard Cake Grease and flour two round layer pans, 9x1 ½ inches. Makes circle dividers for center of pans by folding two pieces of foil, 13x6 inches, lengthwise twice, forming two strips, each 13x1 ½ inches. Shape strips into 4-inch circle; fasten each with a paper clip. Place a foil circle divider in center of each prepared pan. Prepare White Cake Mix as directed on package. Divide batter in half. Tint half light pink and blend in ½ tsp. almond extract. Fill center of foil divider in one pan with pink batter and the outer circle with white batter. Fill center in other pan with white batter and outer circle with pink. Batters should be level. Remove foil dividers and bake as directed on package. Cool. Edible Blarneystones Make cupcakes from your favorite mix, according to package directions. Cool. Frost all over with fluffy fosting. Cover with green tinted coconut. Homemade Twinkies from http://www.recipezaar.com/recipe/Homemade-Twinkies- 110009 1 cup milk 5 tablespoons flour 1 cup sugar 1/2 teaspoon salt 1/2 cup Crisco 1/2 cup cold butter 1 teaspoon vanilla 1 baked yellow cake Mix flour with milk and boil until thick. (It will be very thick) Cool. Beat until fluffy and add other ingredients one at a time beating well after each addition. Put between layers of cooled cake. Let stand one day to develop flavor. I wrap individually in plastic wrap. Southern Moon Pies http://allrecipes.com/Recipe/Southern-Moon-Pies/Detail.aspx By: Jody Crout "Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract." 1/2 cup butter, softened 1 cup white sugar 1 egg 1 cup evaporated milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 cup butter, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract
  4. 4. 1 cup marshmallow creme Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust. McCall’s Do It Party Book Petit Fours 1 pkg. white cake mix 2 egg whites 1 can. Fluffy white frosting 2 drops green food color maraschino cherries toasted coconut currant jelly Preheat oven to 350 F. Line the bottom of an ungreased 15 1/2x10 ½ x1 inch jelly roll pan with waxed paper. Make cake as package label directs, using 2 egg whites and amount of water specified on package. Turn into pan; bake for 25 – 30 minutes. Let cake cool, in pan, 5 minutes. Turn out onto wire rack; remove paper. Let cool completely. Brush off crumbs. Meanwhile, make frosting as package label directs. Add food color to ¼ cup frosting. Cut the cake lengthwise into 5 2-inch strips. Coconut Squares: cut a cake strop into 7 – 2 inch squares. Smoothly frost tops and sides with white frosting. Decorate sides with coconut. In center of each, arrange 4 cherry pieces to resemble the petals of a flower. Jelly Jewels: Cut another cake strip into 7 2-inch squares. Spread tops with currant jelly. Then smoothly frost sides with white frosting, bringing it over top edge to make an uneven border around jelly. Napoleonettes: Smoothly spread top of remaining cake strip with white frosting. With green frosting in small pastry bag, using small, straight tube for writing, pipe 3 green length-wise stripes on white frosting. Cut Napoleonette strip into 7 2-inch squares: To make the feather effect, pull wooden pick crosswise through the green stripes, alternating the direction each time. Makes 37 petits fours in all. Petit Fours Icing 9 cups confectioners’ sugar (about 2 pounds) ½ cup water
  5. 5. ½ cup light corn syrup 1 tsp. vanilla ½ tsp. almond extract Combine ingredients in top of double boiler and heat just to lukewarm. Remove from heat, leaving icing over hot water to keep it thin. If desired, tint part of icing delicate pastel colors with food coloring. Apricot-glazed Petits Fours: Follow recipe above except before glazing Petits Fours with Icing, glaze each with apricot preserves. In saucepan, heat 1 jar (12 oz.) apricot preserves with 3 tablespoons water; strain. Place each Petit Four on fork over saucepan; spoon warm apricot glaze over each. Place on cooling racks; let set about 1 hour. S’More Cupcakes: Bake Betty Crocker Dark Chocolate Fudge Cake Mix in paper baking cups as directed on package. Just as cupcakes come from oven, place a half marshmallow on top of each. Put back in oven 3 to 5 minutes, or until marshmallows soften and start to melt. Remove from oven and press a chocolate kiss in the center of each marshmallow. Serve warm or cold. Sugar ‘N Spice Cupcakes: Prepare Betty Crocker Honey Spice Cake Mix as directed on package. Pour batter into paper backing cups. Sprinkle batter lightly with confectioners’ sugar, a little cinnamon (so some white sugar is still visible) and chopped nuts (about 1 tsp. for each cupcake). Bake as directed for cupcakes. Serve warm or cold. Coconut-Jelly Cupcakes: Bake Betty Crocker Yellow Cake Mix in paper baking cups as directed on package. Cool. Spread tops with tart red jelly and sprinkle with coconut. Chocolate-Mint Cupcakes: Immediately after removing cupcakes from oven, top each with a chocolate-covered mint patty. When the patty melts, spread lightly for marbled mint frosting. Top Hats: Cut cones from tops of cupcakes. Fill with prepared packaged pudding, replace tops and dust with confectioners’ sugar. Good Fortune Cupcakes: Write fortunes on narrow strips of paper; fold into small squares and wrap in plastic wrap. Cut a slit along top edge of each cupcake; insert fortune so that a small portion shows. Frost cupcakes. If desired, decorate with “butterflies”: Drain mandarin orange segments well; place two on frosted top of each cupcake to resemble butterfly wings. Use thin strips of green gumdrops for the antennae. Icing Ideas http://www.pamelasproducts.com/royal-icing-decorated-cookies/
  6. 6. TO MAKE CONNECTING HEARTS Work on wax paper first to get the hang of it and then decorate your cookies. Put down the 1st layer of icing (as described above). Try natural color or a very light colored frosting as a base. Add a drop of colored icing. Use red for hearts. With a toothpick starting ½ inch above the dot, draw the toothpick through the dot and continue past it a 1/2 inch. Lift the toothpick at the tail of your heart. Practice a few times to get the hang of it. Then try a few dots in a row and repeat the process through all the dots; that will make a chain of hearts. You can repeat the process with many rows. Go up one row, and down the next row. Do this in different directions to get different effects. Keep it simple if you want it to look like hearts. TO MAKE A HERRINGBONE PATTERN Follow directions for the hearts, but do 2 or 3 dots per row, and have at least 3 rows. Take your toothpick down one row and back the other way on the next row, until all the rows are done. Then start on one side, go “across” the cookie through the dots one row and then the opposite way thru all the dots on the next row, etc. Do this until all rows are done. You should have something that looks similar to a Herringbone pattern. Let dry overnight before handling. The icing will be thick.
  7. 7. TO MAKE CONNECTING HEARTS Work on wax paper first to get the hang of it and then decorate your cookies. Put down the 1st layer of icing (as described above). Try natural color or a very light colored frosting as a base. Add a drop of colored icing. Use red for hearts. With a toothpick starting ½ inch above the dot, draw the toothpick through the dot and continue past it a 1/2 inch. Lift the toothpick at the tail of your heart. Practice a few times to get the hang of it. Then try a few dots in a row and repeat the process through all the dots; that will make a chain of hearts. You can repeat the process with many rows. Go up one row, and down the next row. Do this in different directions to get different effects. Keep it simple if you want it to look like hearts. TO MAKE A HERRINGBONE PATTERN Follow directions for the hearts, but do 2 or 3 dots per row, and have at least 3 rows. Take your toothpick down one row and back the other way on the next row, until all the rows are done. Then start on one side, go “across” the cookie through the dots one row and then the opposite way thru all the dots on the next row, etc. Do this until all rows are done. You should have something that looks similar to a Herringbone pattern. Let dry overnight before handling. The icing will be thick.

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