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Sunday, December 28, 2008

PINK LEMONADE CUPCAKES

Ingredients:

CUPCAKES
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 cup granulated sugar
1/4 cup canola oil
2 egg whites
1/3 cup frozen pink lemonade concentrate, thawed
1/4 cup buttermilk
3 drops red food coloring


FROSTING
1 1/2 cups icing sugar, sifted to remove lumps (or more as needed)
1/2 cup unsalted butter, room temp
1 pinch salt
1/4 cup whipping cream
2 teaspoons frozen pink lemonade concentrate, thawed
1 teaspoon lemon extract
3 drops red food coloring


Directions:
1. Pre heat oven to 350°F.
2. In a small bowl, mix together flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
4. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
5. Add enough food colouring to turn batter light pink.
6. Scoop batter into paper lined muffin pans.
7. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Let cool in pan on rack for 10 minutes.
9. Remove cupcakes from pan and let cool completely on rack.
10. To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
11. Increase speed to high and beat until light and fluffy.
12. Add lemonade concentrate, lemon extract, beat 1 minute.
13. Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
14. Pipe or spoon frosting onto completely cooled cupcakes.


Makes 10 cupcakes.

Wednesday, December 3, 2008

ORANGE-GINGER BABY CHEESECAKES


Ingredients:
3/4 cup finely crushed gingersnap cookies (about fourteen, 1 3/4-inch cookies)
1 tablespoon packed brown sugar
3 tablespoons butter, melted
1 8-ounce package cream cheese, softened
1/2 cup orange marmalade
1 egg yolk
1 tablespoon all-purpose flour

Directions:
1. Preheat oven to 350 degrees F. For crust, in a small mixing bowl, combine crushed cookies, brown sugar, and melted butter. Divide crumb mixture evenly among sixteen 1-3/4-inch muffin cups. Press crumb mixture onto bottom and up sides of each cup. Bake in a preheated oven for 5 minutes.

2. Meanwhile, in a medium mixing bowl, beat together cream cheese, 1/4 cup of the marmalade, the egg yolk, and flour. Divide cheese mixture evenly among the muffin cups. Bake about 15 minutes more or until a knife inserted in the centers comes out clean. Cool cheesecakes in tins on a wire rack (centers will dip slightly). Remove from muffin tins. Top each cheesecake with about 1/2 teaspoon marmalade. Serve at once or cover and chill up to 24 hours.

Makes 16 servings

To make ahead: Bake cheesecakes as directed, but do not top with additional marmalade. Place cheesecakes in a freezer container. Cover, label, and freeze up to 3 months. Before serving, thaw overnight in refrigerator. Top with marmalade before serving.

Nutrition Facts:
Calories 127, Total Fat (g) 8, Saturated Fat (g) 5, Cholesterol (mg) 34, Sodium (mg) 104, Carbohydrate (g) 13, Fiber (g) 0, Protein (g) 2, Vitamin C (DV%) 1, Calcium (DV%) 2, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet

Saturday, August 2, 2008

Vienna Tea Cookies

INGREDIENTS
*1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
*1/2 cup whole almonds
*1/2 cup butter or margarine, melted
*1 egg
*1/2 cup apricot jam or preserves
*1/2 cup powdered sugar
*1 teaspoon water

DIRECTIONS
1. Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.

2. In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.

3. In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until soft dough forms. Press dough in pan to cover bottom.

4. Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.

5. Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.

6. Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.

7. Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature.

Makes 28 bars.

Nutrition information per serving:
*Calories 150 (Calories from Fat 60)
*Total Fat 6g
*Saturated Fat 2 1/2g, Trans Fat 1g)
*Cholesterol 15mg
*Sodium 70mg
*Total Carbohydrate 21g
*Dietary Fiber 0g
*Protein 1g

**BettyCrocker.com~~

Lavender Tea Bread with Lemon Glaze

Tea Bread
3/4 cups milk
2 1/4 teaspoon dried lavender flowers, divided (be sure to use culinary lavender)
2 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 eggs beaten
1 tablespoon grated lemon zest, or 1 tsp lemon oil

Glaze
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar

Preheat oven to 325ºF. Heat the milk with 2 tsp of the lavender and let steep until cool. Set aside.

In a small bowl, mix together the baking powder, flour and salt. In a separate bowl cream the butter and gradually add the sugar. Beat until light and fluffy. Beat in the eggs and the lemon zest or oil. Add the flour mixture alternately with the lavender and milk. Mix just until blended.

Spoon the batter into a Bundt® pan that has been sprayed with cooking oil. Bake for about 30 minutes or until a cake tester inserted into the middle of the loaf comes out clean. Allow pan to cool for 5 minutes. Remove the bread from the pan and place it on a wire rack set over a sheet of waxed paper.

Put the lemon juice in a bowl and add the confectioners' sugar. Drizzle the glaze over the hot bread and sprinkle with the remaining 1/4 tsp of dried lavender.

Yield: 18, 1/2 inch slices of cake the consistency of old-fashioned pound cake.


recipe from: Labyrinth Hill.com

Tea Sandwiches

INGREDIENTS
*10 thin slices white bread
*10 thin slices whole wheat bread
*10 thin slices pumpernickel bread
*Butter or margarine
*1 large cucumber, peeled, thinly sliced
*1 package (3 oz) cream cheese, softened
*1/4 cup chopped fresh watercress, finely chopped
*1 1/2 cups finely chopped cooked ham
*1/4 cup finely chopped fresh parsley
*3 tablespoons mayonnaise or salad dressing
*1 tablespoon Dijon mustard
*Edible flowers, fresh dill weed, radish slices, if desired

DIRECTIONS
1. Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).

2. Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.

3. Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.

Makes 10 servings (3 open-face sandwiches each).

Nutrition information per serving:
*Calories 270
*Total Fat 13 g
*Saturated Fat 5 g
*Cholesterol 30 mg
*Sodium 710 mg
*Total Carbohydrate 32 g
*Dietary Fiber 4 g
*Protein 10 g

Edible flowers add a touch of elegance to these mouthwatering morsels. You’ll find them in the produce section of specialty food stores.

Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!

~~recipe.com~~

Chai-Spiced Tea Bread

Bread
*3/4 cup granulated sugar
*1/2 cup butter or margarine, softened
*1/2 cup prepared tea
*1/3 cup milk
*2 teaspoons vanilla
*2 eggs
*2 cups all-purpose flour
*2 teaspoons baking powder
*3/4 teaspoon ground cardamom
*1/2 teaspoon salt
*1/4 teaspoon ground cinnamon
*1/8 teaspoon ground cloves

Glaze
*1 cup powdered sugar
*1/4 teaspoon vanilla
*3 to 5 teaspoons milk
*Additional ground cinnamon

1. Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with cooking spray.

2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.

4. In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 1 loaf (16 slices).

Nutrition information per serving:
*Calories 190
*Total Fat 7g
*Saturated Fat
*Cholesterol 40mg
*Sodium 190mg
*Total Carbohydrate 30g
*Dietary Fiber 0g
*Protein 3g

Serve with fresh fruit and tea.

Chai is the Hindi word for tea made with milk and spices such as cardamom, cinnamon, cloves, ginger, nutmeg and pepper.

~~bhg.com~~

CHOCOLATE TEA BREAD

INGREDIENTS
*1/4 cup butter, softened
*2/3 cup sugar
*1 egg
*1-1/2 cups flour
*1/3 cup cocoa
*1 tsp baking soda
*1/4 tsp salt
*1 cup buttermilk
*3/4 cup mini chocolate chips

PREPARATION
1. Cream butter, sugar and egg in large mixer bowl until light and fluffy.

2. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture.

3. Beat on low speed just until blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan.

4. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean.

5. Remove from pan and cool on wire rack.

Thinly slice and serve on platter with tea.

LAVENDER TEA BREAD

INGREDIENTS
*3/4 cup milk
*2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
*2 cups all-purpose flour
*1 1/2 tsp. baking powder
*1/4 tsp. salt
*6 Tbsp. butter, softened
*1 cup sugar
*2 large eggs

PREPARATION
1. Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees.

2. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl.

3. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy.

4. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat.

5. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean.

6. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar.

Garnish with sprigs of fresh lavender.

~~allrecipes.com~~

MULLED HOLIDAY TEA

INGREDIENTS
* 7 Darjeeling tea bags
* 4 cups boiling water
* 4 cups apple juice
* 2 cups dry red wine
* 1/2 cup packed brown sugar
* 3 inches stick cinnamon
* 1 teaspoon whole cloves
* 1/4 teaspoon cardamom seeds

PREPARATION
1. Place tea bags in a 4-quart Dutch oven. Pour the boiling water over tea bags. Let steep 5 minutes. Remove bags; discard. Stir in apple juice, wine, and brown sugar.

2. For spice bag, place cinnamon, cloves, and cardamom on a double-thick, 6-inch-square piece of 100-percent-cotton cheesecloth. Bring corners together, and tie with a clean string. Add spice bag to tea mixture. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag.

3. Transfer tea to a heatproof serving carafe or pot.

Makes about 12 (6-ounce) servings.

Nutrition facts per serving:
* Calories 102
* Total Fat (g) 0
* Cholesterol (mg) 0
* Sodium (mg) 10
* Carbohydrate (g) 19
* Fiber (g) 0
* Protein (g) 0

CHERRY SCONES

INGREDIENTS
*1/3 cup dried cherries
*1/2 cup boiling water
*1 1/2 cup flour
*1 1/2 tablespoon granulated sugar
*1/2 tablespoon baking powder
*1/3 cup Half and Half -- plus 1 tablespoon
*1/4 teaspoon cream of tartar
*1/4 cup butter, room temperature
*1 egg, separated
*1/4 cup sour cream
*1/4 teaspoon salt
*3/4 teaspoon almond extract

PREPARATION
1. Soak cherries in hot water for 10 minutes and then drain and set aside.

2. Combine the dry ingredients in a large bowl. Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside.

3. In a small bowl, mix together the egg yolk, sour cream, cream and extract.

4. Add the sour cream mixture to the flour mixture and stir until a soft dough forms.

5. Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet.

6. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar.

7. Bake at 400 degrees F. for 15 to 20 minutes.

LAVENDER SCONES

INGREDIENTS
*2 cups all purpose flour
*1 Tablespoon baking powder
*4 Tablespoons (1/2) stick) sweet, unsalted butter
*1/4 cup sugar
*2 teaspoons fresh lavender or 1 teaspoon dried culinary lavender, coarsely chopped
*2/3 cup milk, plus extra for glaze
*nuts of choice (optional)

PREPARATION
1. Preheat oven to 425 degrees. Grease & flour a large baking sheet.

2. Sift flour and baking powder together in a large mixing bowl. Mix in the butter until the mixture looks like fine bread crumbs.

3. Stir in the sugar and lavender (save a small amount to sprinkle on top of scones before baking).

4. Add enough milk to make a soft, sticky dough. Turn dough out onto a well floured surface.

5. Cut dough into 1 inch thick rounds with a cookie cutter. Place scones on the prepared baking sheet.

6. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar. Add nuts if desired.

7. Bake for 10 to 12 minutes, until golden brown.

Makes 12 scones.

Serve with rose petal jam and Devon cream.

TEA TIME COOKES

INGREDIENTS
*¾ cup butter or margarine
*1 teaspoon almond extract
*½ cup granulated sugar
*½ teaspoon vanilla extract
*½ cup sifted confectioners' sugar
*2 cups all-purpose flour
*1/8 teaspoon salt
*1 egg

PREPARATION
1. Preheat oven to 350° F. Cream butter and sugars in a medium bowl until fluffy.

2. Add egg and extracts; beat until smooth.

3. In a small bowl, combine flour and salt.

4. Add dry ingredients to creamed mixture; stir until a soft dough forms. Chill dough 3-4 hours before rolling out.

5. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Using cookie cutters, cut out cookies and transfer to a greased baking sheet.

6. Bake 8 to 10 minutes or until bottoms are lightly browed. Transfer cookies to a wire rack to cool.

Sprinkle with sugar or frost to decorate. Enjoy with your favorite cup of tea!

CHERRY CREAM CHEESE SPREAD

INGREDIENTS
*1 cup dried cherries
*1 cup water
*2- 8-ounce packages cream cheese, softened
*1 tablespoon fresh lemon juice
*1/4 teaspoon dried thyme
*1/4 teaspoon lemon zest

PREPARATION
1. In a small heavy pan simmer the dried cherries in water until water is reduced to about a tablespoon.

2. Remove pan from the heat and cool.

3. In a medium sized bowl, beat the remaining ingredients together with the cherries and water once they have cooled.

Serve with scones or crackers.

CHOCOLATE SNOWBALLS

INGREDIENTS
*1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
*1/2 cup butter or margarine, melted
*1 egg
*1/4 cup all-purpose flour
*1/4 cup unsweetened baking cocoa
*1/2 cup finely chopped almonds
*1 teaspoon almond extract
*60 Hershey®'s Kisses® milk chocolates, unwrapped
*3/4 cup powdered sugar

PREPARATION
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.

2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.

4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes 5 dozen cookies.

Nutrition information per serving:
*Calories 90
*Total Fat 4.5g
*Saturated Fat 2g
*Cholesterol 10mg
*Sodium 35mg
*Total Carbohydrate 12g
*Protein 1g

CHOCOLATE-DIPPED CONFECTIONS

INGREDIENTS
*1 bag (6 ounces) semisweet chocolate chips (1 cup)
*1 tablespoon shortening
*Assorted dippers (strawberries, dark sweet cherries or maraschino cherries, pineapple chunks, small cookies)
*colored sugar or decors, if desired

PREPARATION
1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart heavy saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until smooth; remove from heat.

2. Dip any of the assorted dippers 3/4 of the way into chocolate; sprinkle with sugar. Place on waxed paper in pan.

3. Refrigerate uncovered about 30 minutes or until chocolate is firm.


Or substitute: 3 squares (2 ounces each) vanilla-flavored candy coating (almond bark), cut up, for the chocolate chips.

Add a special touch: Dip into melted chocolate chips, then drizzle with melted vanilla-flavored coating or sprinkle with crushed candies.

LEMON-ROSEMARY SLICES

INGREDIENTS
*1/2 cup butter or margarine, softened
*1/2 cup sugar
*2 teaspoons grated lemon peel
*1/2 teaspoon finely chopped fresh or 1/8 teaspoon *crumbled dried rosemary leaves
*1 egg
*1 1/2 cups all-purpose flour
*1/4 teaspoon baking soda
*1/8 teaspoon salt
*3 tablespoons sugar
*1 teaspoon grated lemon peel

PREPARATION
1. In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

2. Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.

3. Heat oven to 375ºF. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.

Makes 6 dozen cookies.

Nutrition information per serving:
*Calories 25
*Total Fat 1g
*Cholesterol 5mg
*Sodium 20mg
*Total Carbohydrate 4g
*Protein 0g

Cookie dough can be covered and refrigerated up to 24 hours before baking. To freeze refrigerator cookie dough, wrap rolls of dough in freezerproof wrap.

ORANGE MADELEINES

INGREDIENTS
*1 egg, separated
*1/2 cup granulated sugar
*1 cup all-purpose flour
*1/2 cup milk
*2 tablespoons vegetable oil
*1 tablespoon orange-flavored liqueur or orange juice
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons grated orange peel
*1/4 teaspoon salt
*Powdered sugar

PREPARATION
1. Heat oven to 375ºF. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.

2. Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.

3. Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.

Makes 2 dozen.

Nutrition information per serving:
*Calories 60
*Total Fat 2 g
*Cholesterol 10 mg
*Sodium 60 mg
*Total Carbohydrate 6 g
*Protein 1 g

Madeleines are small, feather-light cakes that are eaten like cookies. They get their characteristic shape from a special pan with scallop-shell indentations.

ORANGE-CREAM CHEESE BISCUITS

INGREDIENTS
*3 cups Original Bisquick® mix
*2 teaspoons grated orange peel
*3/4 cup orange juice
*1 package (3 ounces) cream cheese, softened
*2 tablespoons orange marmalade
*Sugar

PREPARATION
1. Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.

2. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.

3. Bake 8 to 10 minutes or until golden brown.

Makes 15 biscuits.

Nutrition information per serving:
*Calories 135
*Total Fat 5 g
*Cholesterol 5 mg
*Sodium 360 mg
*Total Carbohydrate 20 g
*Protein 2 g

For a special touch: For a citrus twist, use 1 teaspoon grated lemon peel and 1 teaspoon grated orange peel instead of the 2 teaspoons grated orange peel.

Serve warm biscuits with honey.

CRANBERRY-MAPLE NUT SCONES

Scones
*2 1/2 cups Original Bisquick® mix
*1/2 cup dried cranberries
*1/2 cup chopped walnuts
*1/4 cup maple-flavored syrup
*3 tablespoons packed brown sugar
*3 tablespoons milk
*1 egg

Maple Glaze
*1/2 cup powdered sugar
*2 teaspoons milk
*1 teaspoon maple-flavored syrup

1. Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.

2. Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.

3. Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.

4. In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.

Makes 8 scones.

Nutrition information per serving:
*Calories 320
*Total Fat 11 g
*Cholesterol 25 mg
*Sodium 560 mg
*Total Carbohydrate 51 g
*Dietary Fiber 1 g
*Protein 5 g

If you like, you can skip the glaze. Before baking, brush the dough with 1 to 2 tablespoons milk and sprinkle with sugar.

Be adventurous and replace dried cranberries with other dried fruit. Try dried blueberries, apricots, raisins or currants. Be sure to snip apricots and other large dried fruit into smaller pieces.

Note: Kneading the dough 10 times is just enough to produce a moist, flaky scone. More kneading can lead to a drier scone.

HAT CAKE

INGREDIENTS:
*1 box Betty Crocker® SuperMoist® cake mix (any flavor)
*Water, vegetable oil and eggs called for on cake mix box
*2 containers Betty Crocker® Rich & Creamy or Whipped frosting (any flavor)
*Ribbon and edible flowers (dianthus, pansies, violas)

PREPARATION:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan.

2. Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting.

3. Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

Makes 16 servings.

Nutrition information per serving:
*Calories 410
*Total Fat 17g
*Saturated Fat 4g
*Cholesterol 40mg
*Sodium 380mg
*Total Carbohydrate 62g
*Protein 2g P

To add texture to frosting just like the photo, gently roll clean wicker basket over frosting.

DECORATING IDEAS

BERRY BONANZA CAKE

Supplies:
• 8”x2” round pan
• Tips 3, 12 & 366
• Moss Green & Buttercup Yellow colors
• 2 pkgs. red Cake Sparkles
• 1 pkg. Wilton® Whipped Topping Mix
• Cake leveler (optional)
• Rolling pin
• Raspberry filling
• Fresh raspberries
• Cake mix of your choice

Directions:
Wilton® techniques needed:
• Vines
• Leaves
• Torting

1. Using cake mix, bake a 2-layer round cake and allow to cool completely.

2. Torte each layer in half.

3. Fill layers with raspberry filling. Use tip 12 to create a collar of icing, then add filling.

4. Using whipped topping, spatula ice cake fluffy.

5. Tint whipped topping, combining green and yellow to achieve desired shade. Randomly pipe vines over cake using tip 3. Add leaves made with tip 366.

6. In a resealable plastic bag, crush Cake Sparkles with a rolling pin until very fine.

7. Place several raspberries at a time in bag and shake to coat with sparkles.

8. Position raspberries on cake. Add more raspberries around bottom border. Serves 12.

Skill Level: Some experience helpful

FRUIT-FUL CUPCAKES

SUPPLIES & TOOLS:
• Vanilla whipped icing mix or whipped cream
• Strawberries, fresh or frozen
• Mint leaves
• Favorite cupcake recipe or 2-layer cake mix
• Standard muffin pan
• Standard white baking cups
• Open Star decorating tip, 1M

DIRECTIONS:
1. Line muffin pan with baking cups.

2. Fill 1/2 full with your favorite cupcake recipe or batter from a mix.

3. Bake according to recipe instructions. Cool completely.

4. Remove baking cup and cut cupcake in half horizontally.

5. Spread whipped icing or cream on bottom cupcake half; position strawberry slices and add cupcake top.

6. Use tip 1M to create a swirl of whipped icing or whipped cream and position a whole strawberry and mint leaves. Each serves 1.

RASPBERRY CREME CAKE

CAKE INGREDIENTS:
• 1 box white cake mix
• 6-oz cup raspberry yogurt
• 3/4 cup water
• 1/3 cup vegetable oil
• egg whites

CAKE DIRECTIONS:
Mix all ingredients together, beat on medium speed for two minutes, pour in two 8" inch round Blue Ribbon silicone cake pans and bake at 350° for 25-30 minutes. Cool cake completely before frosting.

FROSTING INGREDIENTS:
• 2 boxes instant vanilla or white chocolate pudding
mix (small box, four 1/2-cup servings)
• 1 3⁄4 cup half and half
• One 16-oz container of frozen whipped topping

FROSTING DIRECTIONS:
Mix together the half and half and pudding mix for one minute or until the pudding is well dissolved. Add whipped topping. Reserve 1 cup for piping.

RASPBERRY CREAM FILLING INGREDIENTS:
• 1/2 pint extra heavy whipping cream
• 3 tablespoons confectioner's sugar
• 1/4 cup red raspberry seedless jam

RASPBERRY CREAM FILLING DIRECTIONS:
Whip whipping cream until soft peaks form, add confectioner's sugar and jam.


ASSEMBLING CAKE:
1. When cake is cool, pipe a line of frosting (creating a dam) around the top outside edge of one cake layer.

2. Spread Raspberry Cream filling inside circle.

3. Top with the next cake layer then frost all sides with frosting.

4. Pipe around the top with reserved frosting.

5. Top with 1/2 pint fresh raspberries.


TIPS FOR BEST BLUE RIBBON BAKEWARE RESULTS:

• Place bakeware on flat cookie sheet for level baking.
• Coat lightly with cooking oil spray.
• Fill no more than 1/2 full.
• Cool completely before removing from pan.
• To remove: invert pan, apply pressure to bottom, gently peel away from baked goods.
• Preferred cleaning method is to hand wash pan with warm soapy water.
• If using a dishwasher, remove any residue from pan prior to washing in dishwasher.
• Do not use on gas or electric stovetops or under a broiler.
• Do not use knife or serrated blade to remove baked goods.
• If you experience problems with bottom of baked goods not browning, increase oven temperature by 5 or 10 degrees F.

CHOCOLATE GLAZED ANGEL FOOD CAKE

Supplies:
•10" x 4" angel food cake pan
•Ready-to-use decorator icing, chocolate
•1 pkg. (16 oz.) angel food cake mix
•2 tbls chocolate jimmies

Directions:
1. Preheat oven to 325 degrees F. and prepare angel food mix according to package directions. Gently stir in chocolate jimmies.

2. Do not grease pan. Bake 30-35 minutes or until dark golden brown, and cake springs back when lightly touched. Cool upside down for 1 hour or until cake is completely cool.

3. Gently remove cake from pan. Melt icing and drizzle on cake. Makes 12 servings.

RASPBERRY FUDGE CHEESECAKE

Supplies:

Crust ingredients:
•1 cup chocolate wafer crumbs
•1/4 cup granulated sugar
•1/4-cup butter, melted

Ganache ingredients:
•1/2 cup heavy whipping cream
•4 oz. semi-sweet chocolate squares, chopped


•9" x 3" springform pan
•No-color almond extract
•Clear vanilla extract

Cheesecake filling:
•3 packages (8 oz. ea.) cream cheese, softened
•3/4 cup sour cream
•6 eggs
•1 cup granulated sugar
•1- 1/4 teaspoons vanilla extract
•1/4 teaspoon almond extract
•1 pint fresh raspberries

Directions:
1. In medium bowl, stir together chocolate wafer crumbs and sugar. Stir in butter until completely combined.

2. Press mixture into bottom of pan.

3. Bake 8-10 minutes at 325 degrees F. Remove from oven and cool.

4. Heat whipping cream in saucepan just to boiling point; do not boil. Remove from heat; add chopped chocolate; stir until smooth and glossy. If too thick, add 1-2 teaspoons whipping cream.

5. In large bowl, beat cream cheese until light and fluffy. Beat in sour cream and add eggs one at a time. Beat in sugar, vanilla and almond extract until mixture is smooth.

Spread half ganache mixture on crust. Top with raspberries.

6. Place pan on a cookie sheet. Pour cheese mixture over berries. Place a small pan of water on bottom rack in oven. Bake cheesecake 1-1/4 to 1-1/2 hours or until set. Middle will be slightly soft. Turn oven off and leave for 1 hour. Cool and refrigerate at least 4 hours.

7. Drizzle remaining ganache over cheesecake. Refrigerate an additional 15 minutes before serving. Garnish with fresh raspberries.

Makes 12-14 servings.

Sweet Violet Cake

Supplies:
• 7”x2” round pan
• Tips 2, 48, 59°
• Violet & Buttercup Yellow colors
• Flower Nail #9
• Meringue Powder Mix
• Cake Circle
• Waxed paper
• Plastic ruler
• Cake mix of your choice
• Violets
• Outline
• Dots

Icing Directions:

Royal Icing
3 level Tablespoons Meringue Powder
4 cups sifted confectioners’ sugar (approx. 1 lb.)
6 Tablespoons water*

Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. YIELD: 3 cups

*when using large counter top mixer or for stiffer icing, use 1 tablespoon less water

Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Wilton Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 Tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium sped until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups.

*substitute all vegetable shortening and1/2 teaspoon Wilton No-Color Butter flavor for pure white icing and stiffer consistency.
**add 3-4 Tablespoons light corn syrup per recipe to thin for icing cake.

Cake Directions:
1. Using cake mix, bake a 2-layer round cake and allow to cool completely.

2. Prepare 1-1/2 recipes of buttercream icing and 1 recipe of royal icing.

3. Tint royal icing light and medium violet shades. Tint a small amount of royal icing yellow.

4. Using a flower nail, make approximately 250 violets using tip 59° (125 of each violet shade). Add yellow dot centers using tip 2. Make extras to allow for breakage and let dry.

5. Tint buttercream icing very light violet. Ice 2-layer cake smooth

6. With a plastic ruler, mark cake sides at 1” intervals.

7. Use tip 48 to pipe vertical lines on each mark. Continue using tip 48 to pipe a line around the bottom border.

8. Position flowers around bottom border. Using dots of buttercream icing, attach flowers to top edge and top center of cake.

Serves 10.

~~bakedecoratecelebrate.com~~

Summer Strawberry No-Bake Cheesecake

Crust:
2 c. Graham cracker crumbs
6 Tbsp. Butter, melted
1/4 c. Sugar

Mix together, press firmly onto bottom of 9 x 13" pan. Refrigerate while preparing filling.

Filling:
4 pkgs. (8 oz) Light cream cheese, softened
3/4 c. sugar
1/2 c. Strawberry preserves
2 c. Fresh strawberries, chopped
1 tub (8 oz) Cool Whip, thawed**
Chopped nuts (optional)

Beat cream cheese and sugar in a large bowl with electric mixer until well blended. Add strawberries and preserves, mix well. Stir in whipped topping until combined. Spread over crust, sprinkle with nuts if you like nuts; cover and refrigerate at least 4 hours or until firm.

**If you don't have Cool Whip, combine 1 1/2 c. heavy whipping cream and 1/4 to 1/2 c. sugar; beat on medium speed with an electric mixer until stiff.