Thursday, February 18, 2010

Easter around the corner....

Easter is right around the corner. Post your favorite Easter/Spring recipes. Perhaps it is your grandmother's famous honey baked ham or a traditional Italian ricotta pie. Whatever it might be cook it up, take a picture and post it here for all of us to enjoy!

Happy Easter!

Friday, February 12, 2010

Cut-Out Cookies in a Flower Pot
recipe image
Submitted By: Laura
Servings: 72
"I received this recipe at a Cake and Candy store when I signed up for a class. We made fall leaves and put them in a clay pot - they looked great! For best flavor results use pure Mexican vanilla the creme de la creme of vanillas. You will need about 6 dozen dowels, cut to approximately 6 inches (with some longer and some shorter) for cookie sticks."
2 cups butter, softened
3 cups white sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon butter flavored extract
7 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1.Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2.CHILL 3-4 hours or overnight before using.
3.Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4.Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5.Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.
Servings Per Recipe: 72
Calories: 126
Amount Per Serving
  • Total Fat: 5.5g
  • Cholesterol: 25mg
  • Sodium: 86mg
Amount Per Serving
  • Total Carbs: 17.7g
  • Dietary Fiber: 0.3g
  • Protein: 1.7g
ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from 2/12/2010

Royal Icing
recipe image
Submitted By: Carol
Servings: 12

"This icing is usually put on the wedding cake after the Almond Paste is applied."
2 egg whites
4 cups confectioners' sugar
2 tablespoons lemon juice
1.Beat egg whites lightly and add enough sugar to make icing that will hold shape. Blend in lemon juice to get desired consistency. Spread over Almond Paste on cake and let harden. Decorate.
Servings Per Recipe: 12
Calories: 159
Amount Per Serving
  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
Amount Per Serving
  • Total Carbs: 40.1g
  • Dietary Fiber: 0g
  • Protein: 0.6g
ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from 2/12/2010

Monday, February 8, 2010

Warm Chocolate Cake with Berries (lava cake)

Warm Chocolate Cakes with Berries

Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
12 min
6 servings


Chocolate Cakes:

  • 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon instant espresso powder
  • 4 large eggs
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 4 teaspoons all-purpose flour, plus more for dusting molds
  • 3 tablespoons Frangelico or hazelnut liqueur
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • Fresh mint, for garnish


Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

Homemade coleslaw


Prep Time:
10 min
Inactive Prep Time:
Cook Time:
10 to 12 servings


  • 5 cups shredded cabbage
  • 1/2 cups almonds, toasted
  • 1 1/2 cups dried cranberries
  • 1/2 cup celery, diced
  • 1/4 cup chopped green onions, white and green parts
  • 1/2 cups chopped green bell pepper


  • 1/2 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon honey mustard
  • 1 tablespoon honey
  • Salt and pepper


Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

Posted By: Tracy Recipe By: Paula Deen