Fresh-Baked 07 - Wedding Cake Killer

by Washburn, Livia J

  2 teaspoons minced garlic

  1 teaspoon garlic salt

  2 puff pastry sheets (from a 17.3-ounce package), thawed if frozen

  Directions

  Toss the Cheddar, Parmigiano-Reggiano, minced garlic and garlic salt in a bowl.

  Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place it over the cheese. With a rolling pin, roll the pastry into a 10-inch square. Sprinkle 1/2 cup cheese mixture all over the top of the pastry, pressing lightly to adhere. Fold the sides of 2 ends to meet in center. Fold once mor

  e, lengthwise, into the center, and press the ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15–30 minutes). Repeat with remaining cheese and second sheet of pastry.

  While the dough chills, preheat the oven to 400°F with racks in the upper and lower parts of the oven. Line 2 large baking sheets with parchment paper.

  Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap the pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on the baking sheets. Bake, turning the palmiers over and switching the positions of the pans halfway through, until the pastry is golden and cooked through, 18–22 minutes total. Transfer the palmiers to a rack to cool. Cut and bake the remaining pastry on the cooled baking sheets.

  Makes 6–7 dozen.

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  Stuffed Mushrooms

  Ingredients

  12 whole fresh mushrooms

  1 tablespoon extra-virgin olive oil

  1 tablespoon minced garlic

  1 (8-ounce) package cream cheese, softened

  1/4 cup grated Parmesan cheese

  1/4 teaspoon ground black pepper

  1/4 teaspoon onion powder

  1/8–1/4 teaspoon ground cayenne pepper

  Directions

  Preheat the oven to 350°F. Spray a baking sheet with cooking spray. Cl

  ean the mushrooms with a damp paper towel. Carefully break off the stems. Chop the stems extremely fine, discarding the tough ends.

  Heat the oil in a large skillet over medium heat. Add the garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.

  When the garlic-mushroom mixture is no longer hot, stir in the cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper to taste. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared cookie sheet.

  Bake for 20 minutes, or until the mushrooms are piping hot and liquid starts to appear under the caps.

  Makes 12.

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  Zesty Cheeseball

  Ingredients

  1 (8-ounce) package cream cheese, softened

  1 (8-ounce) container Philadelphia Garden Vegetable cream cheese

  1 cup shredded Cheddar cheese

  1/4 cup shredded pepper jack cheese

  1/2 green bell pepper, minced

  1 jalapeño pepper, seeded and minced

  1 teaspoon Worcestershire sauce

  1/2 teaspoon hot sauce

  1/2 teaspoon garlic salt

  Directions

  In a medium bowl combine the cream cheeses, 3/4 cup of the Cheddar cheese, and the pepper jack cheese, green bell pepper, jalapeño pepper, Worcestershire sauce, hot sauce, and garlic salt. Mix together and form the mixture into a ball. Roll the ball in the remaining 1/4 cup shredded Cheddar cheese and serve with your favorite crackers.

  Serves 20–25.

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  Mini Curried Turkey Croissant Sandwiches

  Ingredients

  2 cups cubed cooked turkey

  1 medium unpeeled red apple, chopped

  3/4 cup dried cranberries

  1/2 cup thinly sliced celery

  1/4 cup chopped pecans

  2 tablespoons thinly sliced green onions

  1/2 cup fat-free mayonnaise

  1/4 cup fat-free yogurt

  2 teaspoons lime juice

  1/2 teaspoon curry powder

  12 mini croissants

  Lettuce leaves

  Directions

  In a medium bowl, combine the turkey, apple, cranberries, celery, pecans, and green onions. In a small bowl, combine the mayonnaise, yogurt, lime juice, and curry powder; add to the turkey mixture and stir to coat. Split croissants, spread on mixture, and top with lettuce leaf. Cover and refrigerate until ready to serve.

  Makes 12 mini sandwic

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  Blue Punch

  Ingredients

  Blue Hawaiian Punch

  Lemon-lime soda

  Pineapple juice

  Pineapple sherbet

  Directions

  Combine equal parts punch, lemon-lime soda, and pineapple juice. Taste and adjust quantities as desired. Add scoops of sherbet (about 1/2 gallon per punch bowl). Float an ice ring in the middle if desired.

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  Chocolate Chocolate Chip Cupcakes

  Ingredients

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  2 cups (12 ounces) milk chocolate chips

  3/4 cup (11/2 sticks) butter or margarine

  11/2 cups granulated sugar

  3 eggs

  2 teaspoons vanilla extract

  21/2 cups all-purpose flour

  1 teaspoon baking soda

  1/2 teaspoon salt

  11/2 cups water

  Directions

  Preheat the oven to 350°F. Place 24 cupcake liners in muffin pans.

  Melt 1 cup of the chocolate chips and the butter together in a microwave oven or on the range over low heat. Stir until the chocolate is completely melted. Pour the mixture into a large bowl. Add the sugar and beat with an electric mixer on low until well blended. Beat in the eggs, one at time. Add the vanilla and stir until incorporated. Stir in 1/2 cup of the flour and the baking soda and salt; mix well. Add the remaining flour and the water and mix until smooth. Pour the batter into the cupcake liners.

  Bake for 3 minutes; then add the remaining cup of chocolate chips, sprinkling the chips evenly on the cupcakes. (This keeps the chocolate chips from dropping to the bottom.) Return to the oven and bake for 18–24 minutes more, or until a toothpick inserted in the center comes out clean. Make sure you don’t stick the toothpick through a chocolate chip. Cool completely before frosting.

  Makes 24 cupcakes.

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  Buttercream Frosting

  Ingredients

  1/2 cup vegetable shortening

  1/2 cup (1 stick) butter or margarine, softened

  1 teaspoon vanilla extract (

  for a cream color; use clear vanilla for white)

  4 cups (approximately 1 pound) sifted confectioners’ sugar

  1/4 cup coconut milk

  Directions

  In a large bowl, cream the shortening and butter with an eÀsizetercrquote lectric mixer. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed after each addition. Scrape the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the coconut milk a little at a time and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use.

  For best results, keep the icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

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  Chocolate Buttercream Frosting

  Ingredients

  1/2 cup vegetable shortening

  1/2 cup (1 stick) butter or margarine, softened

  1 teaspoon vanilla extract

  1 cup cocoa powder

  4 cups (approximately 1 pound) sifted confectioners’ sugar

  1/4 cup coconut milk

  Directions

  In a large bowl, cream the shortening and butter with an electric mixer. Add the vanilla and cocoa powder. Grad
ually add the sugar, one cup at a time, beating well on medium speed after each addition. Scrape the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the coconut milk a little at a time and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use.

  For best

  results, keep the icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

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  Fruit Dip

  Ingredients

  1 (8-ounce) package cream cheese, softened

  1 (7-ounce) jar marshmallow creme

  1/2 teaspoon vanilla extract

  Directions

  Using an electric mixer, blend the cream cheese, marshmallow creme, and vanilla extract until mixed thoroughly. Serve with a fruit tray.

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  Veggie Dip

  Ingredients

  1 (8-ounce) package cream cheese, softened

  1 tablespoon salad dressing or mayonnaise

  1 teaspoon yellow mustard

  1 tablespoon sweet relish

  2 tablespoons chopped green onion

  1 teaspoon ketchup

  1–2 tablespoons milk

  Directions

  Using an electric mixer, blend the cream cheese, salad dressing, mustard, relish, onion, and ketchup. Add milk until the dip is the thickness you desire. Serve with a vegetable tray or chips.

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  Coconut Wedding Cake

  Ingredients

  1/2 cup (1 stick) butter, softened

  1/2 cup coconut oil

  3 cups granulated sugar

  7 eggs (for a white cake, use 10 egg whites)

  1 tablespoon vanilla extract (for a white cake, use clear vanilla extract)

  1 teaspoon coconut extract

  3 cups all-purpose flour

  1/4 teaspoon baking powder

  1/4 teaspoon baking soda

  1/2 teaspoon salt

  1 cup sour cream

  Directions

  Preheat the oven to 325°F. Grease and flour two 8-inch cake pans, a 9 x 13-inch pan, or a 10-inch Bundt pan.

  In a large bowl, cream together the butter, coconut oil, and sugar. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and coconut extract.

  In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the creamed mixture and mix until allÀsize d of the flour is incorporated. Finally, stir in the sour cream. Mix for 2 minutes to be sure there are no lumps. Pour the batter into the prepared pans.

  Bake for 45–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

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  White Coconut Buttercream Icing

  Ingredients

  1/2 cup coconut oil

  1/2 cup (1 stick) butter, softened

  11/2 teaspoons coconut extract

  1 teaspoon clear vanilla extract

  6 cups (11/2 pounds) confectioners’ sugar, sifted

  1/4 cup coconut milk

  Directions

  In a large bowl, cream the coconut oil and butter with an electric mixer. Add the coconut and vanilla extracts. Gradually add the 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 the coconut milk a little at a time and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use.

  For best results, keep the icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

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  Alcohol-free Piña Colada Punch

  Ingredients

  1 (20-ounce) can crushed pi

  neapple

  1/2 gallon vanilla ice cream, softened

  1 (8-ounce) can coconut cream

  1 (46-ounce) can pineapple juice

  1 (2-liter) bottle lemon-lime soda

  Directions

  Put the crushed pineapple in a blender and pulse a few times so there won’t be large chunks of pineapple floating in the glasses.

  In a À t4large plastic container, combine the ice cream, blended crushed pineapple, coconut cream, and pineapple juice. Mix well, and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy.

  Serves 25–30.

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  S’more Pie

  Ingredients

  1 1/2 cups finely ground graham cracker crumbs

  1/3 cup granulated sugar

  6 tablespoons (3/4 stick) butter, melted

  1 (10.5-ounce) snack-sized brownie mix

  1/2 cup milk chocolate chips

  1 (7-ounce) jar marshmallow creme

  Directions

  Preheat the oven to 350°F.

  To make the graham cracker crust, mix the graham cracker crumbs, sugar, and melted butter until well blended. (An easy way to do this is to put one package of graham crackers in a 1-gallon resealable plastic bag. Roll a rolling pin over the graham crackers until they are fine crumbs, add the sugar to the bag, and close and shake. Add the butter to the bag and use your fingers outside of the bag to work the butter into the mixture.) Press the mixture into the bottom and sides of a 9-inch pie plate.

  Make the brownies per the instructions on the box and pour the batter evenly over the crust.

  Bake for 5 minutes, remove from the oven, and add the chocolate chips. Bake for 20–25 minutes, or until a toothpick inserted 1 inch from the edge comes out clean. Make sure you don’t hit a chocolate chip.

  Spread the marshmallow creme on top while the pie is still warm.

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  Grilled Ham and Pepper Sandwich

  Ingredients

  2 teaspoons Philadelphia Garden Vegetable cream cheese

  2 slices sourdough bread

  2 slices provolone cheese

  2 thin slices ham

  1/2 roasted red pepÀ ce=“Nelicper pac

  ked in oil, drained and sliced

  2 teaspoons butter

  2 teaspoons grated Parmesan or Romano cheese

  Dash of garlic salt

  Directions

  Spread cream cheese on one side of each slice of bread. On 1 slice of bread, place 1 slice of provolone cheese, then the ham, the red pepper, and the other slice of cheese. Top with the other slice of bread with the cream cheese facing the filling. Lightly butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese and garlic salt onto the butter.

  Heat a skillet over medium heat until warm. Fry the sandwich on both sides, until the bread is golden brown and the cheese is melted.

  Serve warm.

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  Banana Oatmeal Crumb Muffins

  Ingredients

  Muffins

  1 cup all-purpose flour

  1/2 cup oatmeal

  1 teaspoon baking soda

  1 teaspoon baking powder

  1/2 teaspoon salt

  3 bananas, mashed

  1/2 cup granulated sugar

  1/4 cup brown sugar

  1 egg, lightly beaten

  1/4 cup (1/2 stick) butter, melted

  Topping

  1/4 cup packed brown sugar

  1/4 cup chopped pecans or walnuts

  2 tablespoons all-purpose flour

  1⁄8 teaspoon ground cinnamon

  1 tablespoon butter

  Directions

  Preheat the oven to 375°F. Lightly grease 12 muffin cups, or line wÀ >

  To make the muffins, in a large bowl, mix together the flour, oatmeal, baking soda, baking powder, and salt. In another bowl, beat together the bananas, sugars, egg, and butter. Stir the banana mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin cups.

  To make the topping, in a small
bowl, mix together the brown sugar, chopped pecans, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffins.

  Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  Makes 12 muffins.

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  Tuna Salad Sandwich

  Ingredients

  1/2 cup salad dressing or mayonnaise

  2 tablespoons sweet pickle relish

  2 tablespoons chopped green onion

  1 small apple, diced

  1 hard-boiled egg, chopped (see recipe, next page)

  2 (7-ounce) cans solid white tuna packed in water, drained

  8 slices whole wheat bread

  1 cup spinach leaves, stems removed

  Directions

  Mix the salad dressing, relish to taste, green onion, and apple together in a medium bowl. Add the egg and tuna and stir with a fork until well mixed. Spread the tuna mixture equally on 4 slices of bread, and top with spinach leaves. Spread a small amount of salad dressing on the remaining bread slices and place each on top of the spinach. The dressing helps hold the sandwich together.

  Serves 4.

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  Hard-Boiled Eggs

  Ingredients

  Eggs

  Water

  1/2 teaspoon salt

  Directions

  Put the eggs in a single layer in a saucepan, and cover with at least 1 inch of cold water. Add the salt to the water to make the eggs easier to peel. Heat on high to bring the eggs to a boil. As soon as the water starts to boil, reduce the heat to low. Let simmer for 1 minute. Remove the pan from the heat, cover, and let sit for 15 minutes.

  Drain the water from the eggs and run cold water over them. Repeat until the eggs are cool. Once the eggs are cooled, strain the water. Cooling the eggs will prevent them from cooking any more. Overcooking will cause the yolk to turn green or gray, which isn’t bad to eat but can be distasteful to the eye.

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  Cobb Wraps

  Ingredients

  1/4 cup salad dressing or mayonnaise

  1 teaspoon Dijon-style mustard

  2 eggs, hard-boiled and chopped (see previous recipe)

  1/2 small avocado, chopped

  1 tomato, seeded and chopped

  2 ounces blue cheese, crumbled

  2 slices bacon, cooked until crisp, drained, and crumbled

  4 (10-inch) flour tortillas

  8 thin slices ham

  Leaf or romaine lettuce

  Directions

  Combine the salad dressing and mustard in a medium bowl. Add the eggs, avocado, tomato, blue cheese, and bacon and stir until combined.

  Layer each tortilla with 2 ham slices and some of the lettuce. Place a heaping tablespoon of the egg mixture at one side of each tortilla. Starting at the side with the filling, roll up each tortilla.