Bake the Cakes.
Fill the Cakes:
Unwrap the large cakes layers. Place a cake board on a turntable and spread a little blue buttercream in the center. Place a cake layer on top.
Add the buttercream on top of the cake and smooth over. Place the second cake layer on top. Gently press down on the top to sandwich it all together.
Wrap the cake in plastic wrap and refrigerate for at least 2 hours.
Repeat with the remaining layers, using yellow buttercream for the middle tier and red buttercream for the top tier.
Make the Spell ...
Put water and Jello into blender and blend to mix.
Add the ice half at a time and blend on high till ice is crushed and mixture is frothy.
Add banana and blend about 30 seconds till banana is incorporated.
Pour into mugs and serve to your Harry Potter fan.
t the Wizarding World of Harry Potter is definitely Boylan's Cream
ablespoon of the prepared butterscotch recipe. Whisk it until it is
Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1.5 minutes, or until syrup is bubbly and butter is completely incorporated.
Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
Review this recipe!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Place sherbert in a glass and pour on sprite or 7-Up.
Serve with a spoon.
FOR THE CAKES.
Mix up the cake mix according to the box.
Grease and fill the muffin tins half way.
Push one marshmallow into the center of each cup of batter.
Bake according to the box.
FOR THE FILLING.
Mix the pudding like you are gonna make a pie rather than just pudding.
Add the food coloring (I went with a dingy green).
Fold the cool whip into the pudding.
(You may want to refrigerate it so it will set up a little).
Fill the cakes with your \"potion\" (I used a plastic bag to pipe it into each cake).
Eat & ...
Measure all ingredients into a clean dry jar.
Stir or shake well.
To serve: 2-3 heaping tsp with 1 mug hot water.
Serve hot or chilled.
In a microwave safe bowl heat chocolate until JUST melted.
Remove and stir in the raisins and pretzel pieces.
Drop by T's onto waxed paper and sprinkle with chocolate jummies.
Let stand until firm.
Separate graham crackers into individual rectangle portions. Trim off about 1/2 inch from each rectangle.
Dip a cracker horizontally into pink candy melts and place on parchment-lined sheet tray. Dip another cracker into the pink candy melts and stack on top so it creates a book spine. Repeat until you have two pink spell books. Let set.
Once the book spines are set, dip the top and sides of the books into the candy melts and let set on a parchment-lined baking sheet.
Repeat with the purple and blue candy melts so that you have two ...
Dissolve jello into boiling water. Add sugar and dissolve. Add cold water, pineapple juice and lemon juice. Pour into clean milk or apple juice jugs and chill well or start to freeze.
Place apple juice concentrate in a blender. Use the empty juice can to add 2 cans water to the blender. Add pumpkin puree, apricot preserves, vanilla extract, and cinnamon. Blend on high until smooth, about 10 seconds. Pour into serving mugs and top with whipped cream.
Cut each marshmallow into four equal parts and then cut those in half horizontally so you have slim rectangles.
Decorate into letters with the edible markers.
Measure caramel topping into microwaveable pint size cup. Microwave caramel for about 10 seconds until runny.
Add whipped topping and stir well to blend.
Add desired amount of ice.
Slowly pour cream soda into glass so the foam doesn't spill over. Stir well.
Serve and enjoy!
In a double broiler melt the chips and butter, whisking until smooth.
With a clean paint brush \"paint\" chocolate on the top of frogs.
Let dry, flip and paint the other side.