Faire Cakes — Linda Kean

Ingredients:

Milk, Sugar, Salt, Butter, Dry yeast, Water, Eggs, Flour, & Honey

 

Bring a ½ cup of milk to a boil, remove from heat and dissolve ½ cup of sugar, 1½ teaspoons of salt, and ¼ cup of butter in it. Let cool off to the side for a few minutes. Proof a packet of dry yeast in ½ cup of warm water. Add the milk mixture to it and combine well. Beat two eggs and add them to this. Then add five cups of sifted cake flour and mix thoroughly, then knead until nice and smooth and elastic. Cover, put in a warm place, and let it rise until at least doubled in volume. Punch down, divide into a dozen equal balls of dough that you put into individual greased or buttered ramekins. Cover and let rise again until they’ve filled the ramekins and are sticking out the top. Brush with a mixture of equal parts butter, honey, and sugar that you’ve brought to a boil, and then sprinkle with chopped almonds, then brush with more of the syrup. Bake in a 350°F oven for about 30-35 minutes until browned. When ready to serve, pour more syrup, and if you want, some lightly toasted almonds, over the top.

 

 

Fried Ice Cream —Miss Heather

Ingredients: French Vanilla ice cream Corn Flakes Brown Sugar Sugar Chocolate sauce or Honey Using an ice cream scoop take out individual balls of ice cream and put them in a bowl. Put that bowl in the freezer for at least 10 minutes to firm up the ice cream again. Then put equal parts brown sugar and sugar in a bowl; crush the corn flakes into a crumble and add them to the sugar mixture. Finally take each ice cream ball and roll it into the mixture completely coating it. Drizzle the sauce of your choice and enjoy your day of the dead.

 

Pudding Pie – Heather Lorman

1pkg instant pudding any flavor (This recipe is using Butterscotch)

3 cups of cold milk

1tsp vanilla

1 envelope of Dream whip

1 pie shell of your choice (This recipe uses a graham cracker pie crust)

Take any flavor of pudding that you love and make it according to the package. 2 cups of cold milk and pudding mix, whip together until thick. Take ½ of the pudding mixture and place it in a pie shell of your choice. For this pie a graham cracker pie crust is used. You can buy one already made from the store or you can take a package of graham cracker and 3 tlb. Butter and make your own by crushing up the graham crackers into little pieces pour butter over and mix then press into a pie shell. (You can substitute a Oreo cookie pie shell as well.)Then take the other half of the pudding mixture and mix it with a package of dream whip made according to the dream whip package. One envelope of dream whip, one cup cold milk and one tsp. of vanilla, beat until thick. Take the rest of the pudding and fold it into the dream whip. Beat those together. Then pour remaining mixture into pie shell refrigerate for about 2- hours until pudding and dream whip mixture seems firm enough. Then serve.

Summer Berry Spring Roll – Heather

1 cup sugar

1/3 cup hot water

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. baking powder

1/4 teaspoon salt

1/4 cup confectioners’ sugar for dusting

1 cup fresh berries of any kind. (strawberries, blueberries, raspberries or a mixture) 

1 cup heavy whipping cream

1 tsp Knox gelatin

1 tbls. white sugar

Directtions:

Preheat oven to 375 degrees. Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

 Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

 Bake for 15 minutes. or until springy to the touch, and beginning to shrink away from the sides of the pan.

 Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

 Whip the cream. Add Knox gelatin and 1 tbl. sugar. Fold in berries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Ostara Peep Ambrosia – Heather Lorman

Prep Time: 30 minutes

Ingredients:

1 pkg of 12 marshmallow Peeps (chicks or bunnies)
1 can mandarin oranges
1 can pineapple tidbits
1 pt. Strawberries

1 pt. Blueberries

1 pt. Raspberries

1 jar maraschino cherries

2 chopped bananas

2 C. shredded coconut flakes

1 16-oz Cream Cheese

1 8-oz tub of Cool Whip or other      dessert topping
 

Preparation:

Dice the Peeps into small pieces. Allow Cream Cheese to soften. Drain the juices from all the fruit. Cut up strawberries. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration. (Any and all fruit can be changed to any fruit you like!)

Lavender Cookies By: Miss Jess

Lavender cookies

Makes 2 1/2 dozen

Ingredients:

5/8 cup butter

1/2 cup white sugar

1 egg

1 tablespoon lavender flowers

1 1/2 cups all-purpose flour

1/2 cup colored sugar for decoration (optional)

1 tablespoon lavender flowers

Directions:

       Preheat  oven to 350 degrees. Grease cookie                              sheets.

Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.

Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.

Yule Log Appetizer By: Miss Linda

Ingredients:

16 ounces cream cheese

5 garlic cloves, sliced thin

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1/2 cup chopped pecans (or any other nuts you like)

1 tablespoon chili powder

1 tablespoon paprika

Directions:

Mix cream cheese, garlic, Worcestershire, Tabasco and pecans together in a bowl and roll into a log.

Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture.

Refrigerate until ready to use. Serve with crackers.

Serves: 6-10

Samhain Bread (Pumpkin Bread) By: Miss Heather

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup coarsely chopped walnuts (optional)

Preparation:

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

 

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.          Yields: 2 loaves

 

Cucumber Salad – By Miss Linda

3 Med Cucumbers Sliced or cubed

1 Small Onion (Optional)

1/2 cup Red or White Vinegar

1/4 Cup water

1-2 Tbs. Sugar

Salt and Pepper to taste.

Gorgonzola cheese (Optional)

Mix all ingredients minus the cheese in a large bowl and then cover and let sit over night so cucumber will be well marinated.

Serve well chilled topped with the Gorgonzola cheese. This is a great salad to add other things that you like. You can always add peppers, mint, tomatoes etc. You can also pick different cheese to top with. Be creative and have fun. It is a refreshing summer salad

Blackened Tofu – By Miss Jess

Blackened Tofu
serves 4-6

2 1-lb blocks firm tofu             

 3/4 tsp ground white pepper salt                        

 3/4 tsp black pepper
1 tbsp sweet paprika                     

1/2 tsp dried oregano
1 tsp onion powder                    

1/2 tsp dried thyme
1 tsp garlic powder  

6 to 8 tbsp butter, melted
1/2 to 1 tsp cayenne (to taste)
Cut tofu into slabs, 1/2″ thick and set on paper towels to drain for at least 30 minutes.  Mix 2 1/2 tbsp slat and the spices and herbs in a bowl.  Brush each piece of tofu with melted butter, then dredge with the spice mixture, patting it firmly into tofu.
Heat a cast iron skillet on the stove or a covered gas grill until it’s white-hot, about 15minutes.  Pour i tsp butter onto each piece, then place, buttered side down on skillet or grill.  Wait two minutes, then turn over and repeat.  Remove to platter and finish cooking remaining pieces.

Serve with coleslaw