preadable.).
ASSEMBLE THE PETITS FOURS:
Cut cake in half
) side of each cake (for petit fours). Cut remaining portion in half
lean double boiler. Once the petit fours are well-hardened, use a
ive you nice even petits fours.
Cut the cooled cake
spread 1 teaspoons chream cheese onto each cookie.
top each cookie with a strawberry half.
drizzle each with melted chocolate.
Mix all ingredients except bread together.
Cut crusts off bread, 3 slices at a time. Spread cheese mixture on sides and top of each petit four in 3 slices thick. Freeze on cookie sheet.
Put in Baggies for storage.
Bake, frozen, at 350\u00b0 approximately 10 minutes. Before freezing, sprinkle on cayenne pepper and dill weed seed (optional).
cing, outline foot-shaped petits fours.
and put 1st layer: soak Petit Beurre in coffee and put
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
Preheat oven to 350\u00b0.
Using the smallest cupcake tins and petit fours
paper cups, sprinkle bottoms with crumbs.
Place eggs, sugar, vanilla and sour cream in blender; mix well.
Add cheese gradually while mixing.
Add margarine.
Pour petit fours cups approximately 3/4 full.
Bake for 35 minutes, or until set in center.
If cakes sink in center, don't worry.
Chill.
Melt chocolate chips and butterscotch chips with condensed milk slowly.
Stir occasionally until melted and mixture begins to thicken.
Remove from heat.
Add chopped nuts and vanilla.
Blend well.
Spoon into petit fours cups and chill or chill fudge for 1 hour to thicken.
Pour fudge in pie pan lined with whole walnuts and shape into a ring.
Chill until firm and cut into slices.
Preheat the oven to 350\u00b0.
Butter and lightly flour a 10 1/2 x 15 1/2-inch jelly roll or sheet cake type pan.
Beat the eggs and egg yolks until they are blended.
Gradually add the sugar and beat until very pale color and fluffy, about 10 minutes with an electric beater.
Sift the flour and baking powder over the egg mixture.
Add the milk and fold together lightly until the batter is well mixed.
Add the melted butter and combine thoroughly. Spread the batter in the pan and bake for 12 to 15 minutes until toothpick comes ...
Place all the ingredients in a large, heavy bottomed pan. Cook on a medium heat, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238 to 245 degrees F.).
Turn onto a buttered platter to cool.
Shape into small balls (you may need to grease your hands lightly with a little butter) and sprinkle with confectioners sugar.
Place in paper petit fours / bonbon cases.
Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7 ...
To Prepare cake trim the edges off the pound cake (no crusty bits).
Cut 1 inch strips.
Cut each strip into 1 inch squares.
Color the coconut and place it in a bowl.
Prepare frosting as follows:
In large bowl, beat together sugar, butter, vanilla and milk until smooth.
If necessary add more milk until frosting is spreading consistency.
If desired, add a few drops of food coloring.
Mix everything well.
Frost the sides of each square and coat with the coconut.
Star tip or zig-zag the top of each square and decorate ...
*Bread:
Discard heels and trim crusts using bread or electric knife.
Cut crust from
2 1/2 loaves bread, 3 slices at a time. Beat other
ingredients until consistency of icing.
Spread on slices. Cut into 4
pieces and ice tops and sides.
Freeze on cookie sheet and
then
store in plastic bags.
Bake frozen at 350\u00b0 for 15 to 20 minutes.