904 Lawrence Rd., Windsor, Ontario N8Y3Z8 CANADA 519-944-9424 |
Party Recipes... made even more fun by adapting them to the theme of your party. Bugs on a Log These "bugs" are here to add fun and a little silliness to your party. Cut celery into six inch lengths and fill the curve with peanut butter. Put raisins (bugs) the length of the celery in an uneven pattern. Bugs on a Log are fun for the birthday child to help prepare before the party. Silly-Face Pizza You will need: English muffins (one half per guest) Pizza sauce Shredded American or mozzarella cheese Pizza toppings Split English muffins in half and top with prepared pizza sauce and shredded American or mozzarella cheese. Place a muffin half in front of each child and let them decorate their pizza with pepperoni, sliced olives, mushrooms, green peppers or other favorite pizza toppings to make a silly face or design. Bake pizzas on a cookie sheet at 375 degrees for 5-10 minutes, or until cheese melts. Jell-O Jigglers® Purchase several packages of your child's favorite flavors of Jell-O brand gelatin. Follow the directions on the package to make the popular Jell-O Jigglers. To make these treats even more fun to eat, use cookie cutters to create fun shapes and display them on a platter and let the kids help themselves. Crunchy Munchies For an easy-to-grab snack, combine your favorite treats in a large bowl (m&m candies® peanuts, licorice pieces, granola, pretzels, raisins, coconut, and dried fruit). Then have your guests scoop out their own cupful of munchies to snack on. Pigs in a Blanket Your guests are sure to squeal over these delectable delights. Purchase your favorite brand of hot dogs, cheese, and refrigerator croissants. Slice hot dogs lengthwise and cut cheese into strips. Unroll croissants and stuff them with hot dogs and cheese. Roll croissants back up and bake as directed, or until golden brown. Then sit back and watch as the kids clean every last crumb from their plates. Don't be surprised if they make pigs of themselves and come back for more! Shooting Star Sandwiches Create star-shaped treats by making your child's favorite sandwiches and cutting them into star shapes, using a cookie cutter. Or serve triangular-shaped sandwiches laid out in a star-shaped arrangement (by placing sandwiches in a circle with points facing towards the edge of the tray). Brontosaurus Eggs For guests with a ravenous appetite. Boil 4 eggs for 15 to 20 minutes, until they are hard-boiled. Run cold water over the eggs, then crack and peel carefully. Divide 1/2 pound of ground breakfast sausage into 4 equal portions and flatten each into about a 5-inch round patty. Wrap each patty around each of the hard-boiled eggs, covering the egg completely. Beat one raw egg thoroughly in a small bowl. Roll each sausage-wrapped egg in the beaten egg mixture. Roll each egg in crushed saltine crackers, covering completely. Arrange eggs in a shallow baking dish and bake 25 to 30 minutes, until sausage is no longer pink. Serve up these tasty brontosaurus eggs warm or cold. Scooby Snacks Combine 1/2 cup of each of the following ingredients in a large mixing bowl: margarine, peanut butter, white sugar, brown sugar and one egg; mix until well blended. Add 1 1/4 cups all purpose flour, 1/2 tsp. baking powder, 3/4 tsp. baking soda and 1/4 tsp. salt; mix well. Mix in 1/2 cup English toffee pieces and 1/2 cup chocolate chips. Chill dough for 1 hour. Roll dough into 1/2 inch balls and place 2 inches apart on a cookie sheet sprayed with nonstick cooking spray. Flatten each ball with a fork. Bake at 375º for 10 to 12 minutes, until lightly browned. Remove from oven, cool and serve in a bowl. Moose Moss Crispy Squares Mix 6 drops of green food coloring with 1 Tbs. water. Place 3 cups of shredded coconut into a one-quart container and add the green-colored mixture. Cover the container and shake vigorously until the coconut is evenly tinted; set aside. Melt 1 cup butter or margarine in a large saucepan and add 4 cups of marshmallows. Stir over low heat until the marshmallows are melted and the mixture is smooth. Tint the mixture bright blue using several drops of food coloring. Remove pan from the heat and add 8 cups of Rice Krispies Cereal®. Stir until evenly coated. With buttered hands, place mixture in a 9 x 12-inch baking dish that has been sprayed with nonstick cooking spray. Cover the mixture with green coconut and press firmly into place, compressing slightly. Store in the refrigerator until about 1 hour before the party. Cut into squares and serve at room temperature. Devilishly Green Eggs To make 12 "green eggs," you'll need six hard-boiled eggs. Slice eggs in half and scoop out the yolk. Mix the yolks with 2 drops of blue food coloring and 1 drop of yellow; then add 1 tsp. prepared mustard and 1 Tbs. mayonnaise. Mix with a fork until smooth. Scoop the yolk mixture into each egg white half. Serve on a platter and let your guests help themselves. Magic Wand Cookies Make your favorite sugar cookies using a star-shaped cookie cutter. As soon as the cookies come out of the oven and still soft to touch, carefully push a plastic straw between any two points of the star. This makes the handle for your wand. Frost the cookies with glossy icing. Glossy icing is easy to make: Simply sift confectioners' sugar into a bowl, slowly adding hot water while mixing, until it becomes a smooth paste. Add a few drops of food coloring to make extra colorful treats. These wand cookies are somewhat fragile, but they're delicious and a lot of fun to eat! Cinderella's Crunchy Vegetable Dip Coach Just like in the magical fairy tale, your fancy coach turns back into a pumpkin (and can now be used to serve vegetable dip to your party guests). Scrape out the insides of a small pumpkin. If pumpkins are not in season, use a large butternut squash instead. Wash the pumpkin and then turn it upside down to dry. Fill it with your favorite dip and set it on a bed of lettuce. Arrange an assortment of freshly sliced vegetables on top of the lettuce. Place three small rubber mice near the pumpkin (to serve as the former groomsmen who were turned back into mice at the stroke of midnight). Speedy Sandwiches You will need: Bread, pretzel sticks, your child's favorite sandwich fillers, and olives or gum drops for the wheels. Build cars by making triple decker sandwiches. Remove crusts and cut sandwiches in half. Place two halves together. Hold them in place using two pretzel sticks for axles. If sandwiches are made of meats and cheeses, place half an olive at end of each pretzel stick, for wheels. If using peanut butter and jelly, use gum drops for wheels. Make a raceway out of your platter, and place the cars in different positions so they appear to be racing around the platter. Animal Cookies Have your guests decorate their own animal cookies! Make your favorite sugar cookie recipe and create all the animals in the jungle using cookie cutters. Use as many different animal-shaped cookie cutters as you can find. To make glossy icing, sift confectioners' sugar into a bowl and slowly add hot water while mixing until it becomes a smooth paste. Add different color food coloring to bowls of icing to create an array of animal colors. Lay cookies, bowls of icing, sprinkles, and other creative toppings on a table. Let kids loose to decorate 2-3 of their own animal cookies. Crank Case Oil Sundaes You will need: Vanilla ice cream Chocolate syrup Chopped peanuts Toothpicks Red construction paper. Place one scoop of vanilla ice cream in each guests' bowl and add chocolate syrup. Be sure to ask each guest if they would like chopped peanuts added to their sundae. Then add a toothpick with a homemade "stop sign" glued to the top. Your guests will love that extra special touch, but nothing will stop them from devouring these scrumptious sundaes. Monster Truck Wheels You will need: 1/2 English muffin for each child Hot dogs 16 oz. can of baked beans 2 cups shredded cheddar cheese Split English muffins in half and arrange on a cookie sheet. Spread beans on top of the muffin halves and sprinkle cheese on top of the beans. Cut hot dogs into thirds, then cut each lengthwise into four strips. Arrange 6 hot dog strips (for wheel spokes) on top of each muffin. Bake at 375 degrees for 10-12 minutes, or until cheese melts. High-Flying Cloud in a Cup Meal Even though your guests may be grounded on the tarmac, fool their tummies into thinking they're flying high in the sky with this tasty treat. Cook one cup of macaroni until tender; drain. Saute 1 small chopped onion in margarine until tender. Add 2 Tbs. cornstarch and 2 cups nonfat milk; cook and stir until thick and bubbly. Reduce heat and cook 2 to 3 minutes more. Add 2 cups shredded cheddar cheese and 2 cups frozen corn to the onion mixture, stir until cheese melts. Remove from heat. Separate 4 eggs. Beat egg yolks and slowly add the cheese mixture, stirring constantly. Fold in drained macaroni. Beat egg whites and 1/4 tsp. cream of tartar until stiff peaks form. Fill 8 ovenproof mugs (coffee mugs work well), 1/4 full with the cheese and macaroni mixture. Top with a heaping spoonful of egg white to form clouds. Place mugs on a baking sheet and bake at 350 degrees for 25 minutes, until golden brown. Airline Lunch Box Make each guest an individual party snack packed in a box, like Chinese takeout or other small boxes, decorated with your own airline logo. Each can include: 1 Ham or Turkey sandwich in plastic wrap (using 1 slice of meat and 1 slice of cheese on a dinner roll). 1 packet of mustard, carrot/celery sticks, 1 lunch-size bag of chips, 1 mini chocolate bar, 1 juice box. Seaweed Slaw Cook three 10 oz. packages of french-cut style green beans according to directions on the package. Drain and chill for two hours. Prepare dressing by combining 3/4 cup mayonnaise, 1 Tbs. lemon juice, 1 Tbs. sugar, 1/2 tsp. dry mustard, 1/2 tsp. salt, and 1 tsp. onion powder. Stir until smooth. Toss dressing with beans and chill for several hours, or overnight. Rainbow Fruit Parfait This refreshing treat is sure to hit the spot! In a parfait cup, layer: yogurt (any flavor), granola, fresh fruit (pineapple, blueberries, strawberries and raspberries work well). Top it all off with whipped topping and serve with a long handled spoon. Popcorn Ball Bags Popcorn balls are easy and fun to make. To begin, pop 2 1/2 quarts of popcorn and set aside. Combine 1/2 cup corn syrup, 1/3 cup water, 1 cup sugar, and 1/2 teaspoon salt in a medium sauce pan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Continue cooking until the mixture reaches a hard-boil stage (525 degrees F). Use a candy thermometer to check the temperature. Whisk in 1/4 cup butter and 1 teaspoon vanilla. If desired, add food coloring, a few drops at a time to determine color. Pour mixture over popcorn and toss until popcorn is well coated. Spread mixture on large baking sheets or pieces of waxed paper and let cool slightly before forming into balls. Lay popcorn balls on pieces of clear or colored cellophane, gather excess cellophane at the top and tie with a ribbon. Madeline Cake Recipe MADELINE CAKE DIRECTIONS Before undertaking this project, read through all four recipes, and plan out a schedule to complete each one. Allow yourself plenty of time, so that you do not have to rush at the last minute. The following recipes are listed in order of assembly for the party day, however, some steps can be completed a few days beforehand and stored. Note: The rolled fondant icing can be made well in advance and frozen or refrigerated until the party day. The Madeline cake hat decorations can also be made a day or two before the party. With these two steps out of the way, preparation of the cake on the party day will be much simpler. EASY YELLOW BUTTER CAKE An easy way to begin making the Madeline cake is to purchase a cake mix, follow package directions, and bake it in two round cake pans. However, if you prefer to make a home-made cake, follow the simple cake recipe below for "Easy Yellow Butter Cake." Ingredients: 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1 cup milk 1 teaspoon vanilla 3 eggs Directions: Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans, or grease and line with waxed paper. Sift dry ingredients (flour, baking powder and salt) together in a large bowl. In a separate bowl, cream the sugar and the butter together. Add eggs, milk and vanilla to the butter mixture and beat well with an electric mixer. Gradually add the dry ingredients to the wet ingredients, mixing well. Pour batter into prepared cake pans and bake for 35-40 minutes, until wooden pick inserted into the center of each cake comes out clean. Cool the cakes in the pan for 10 -15 minutes. Loosen cake edges from the pan, invert them on a cooling rack, remove waxed paper, and cool completely (45-55 minutes) before decorating. QUICK BUTTER FROSTING Ready-made frosting is the simplest way to frost the cake. However, if you prefer to make your own frosting you'll have plenty of time while the cake is cooling. If you don't have a favorite frosting recipe, try one of the "Quick Butter Frosting" variations provided: Ingredients: 1/3 cup butter or margarine 4 ½ cups sifted powdered sugar ¼ cup milk 1 ½ tsp.Vanilla Directions: In a bowl, beat butter or margarine until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the milk and vanilla. Slowly beat in the remaining sugar. Add additional milk, if needed, to make the frosting of spreading consistency. Tint with food coloring, if desired. Frosts tops and sides of two 8 or 9-inch cake layers. Chocolate Butter Frosting - Prepare as above, except beat in ½ cup unsweetened cocoa powder into butter or margarine. Mocha Butter Frosting - Prepare as above, except beat in ½ cup unsweetened cocoa powder into butter or margarine. Add 1 tablespoon instant coffee crystals to the milk, and stir well before adding to the frosting mixture. Lemon or Orange Butter Frosting - Prepare as above, except substitute fresh lemon juice or orange juice for the milk and add ½ teaspoon finely shredded lemon peel or 1 teaspoon finely shredded orange peel with the juice. Peanut-Butter Frosting - Prepare as above, except substitute creamy peanut butter for the butter or margarine. After you've chosen and made your frosting, cover a large tray or platter with foil or waxed paper for easy cleanup. Set the first cake layer on the tray and spread a layer of frosting on it. Carefully stack the second layer on the first, so that it is evenly balanced. Spread the top and sides of the cake with frosting. It is not necessary to apply a thick layer of frosting (unless desired) because the rolled fondant icing will conceal the frosting when it is draped over the cake. ROLLED FONDANT ICING (uncooked) There are cooked versions of fondant that are more complex, but this uncooked version is easier, and works just as well. Uncooked fondant can be well-wrapped and refrigerated overnight, or frozen for several weeks. Bring to room temperature before using. Makes about 2 cups. Double recipe for extra decorations, if necessary. Ingredients: 1/4 cup butter or margarine, softened 5 cups sifted powdered sugar (unsifted powdered sugar will result in lumpy fondant) 1/4 cup evaporated milk 1 teaspoon vanilla Directions: Beat butter or margarine in a medium bowl until light and fluffy. Sift powdered sugar and gradually beat it into the butter mixture. Beat in milk and vanilla. If the fondant seems too sticky, gradually add small amounts of powdered sugar. If, after adding additional sugar, it is still too sticky to work with, set it aside for 2-3 hours. Fondant will become much more manageable the longer it sits. (Making fondant well in advance of the party will avoid this frustration.) 1. When the fondant is ready, sprinkle your kneading surface and your hands with powdered sugar. Knead the fondant (like bread dough) until it becomes smooth and glossy. Divide in half and knead in blue paste color (or added drops of food coloring). When the color looks evenly distributed, roll fondant out with a rolling pin into a circular shape about 16 inches in diameter. (Thickness should be 1/8 - 1/4 inch.) Carefully drape rolled fondant over the cake like a tablecover. If the circle is too large, cut away excess and gently press edges down at the base of the cake. You can use the excess to form a tube-like ring at the base of the cake, if desired. 2. Take the second portion of the fondant and color with blue (or other) coloring as before. (Even if the shade is not exactly the same as the first, the cake will still look wonderful.) Roll out into a circle about 10-11 inches in diameter, and 1/8-1/4 inch thick. Find the center of the circle, and cut a plus sign (two perpendicular lines about 3 inches long each.) Then, cut an "X" through the plus sign, so that you have 8 equal sections coming together in a point (this is where the Madeline centerpiece will stand). Then, lay the fondant over the cake, making sure to center it. Fold the 8 sections up and out in a flower-like display. Pattern the edges of the fondant hanging over the side of the cake any way you like. (This can be done before or after you lay it on the cake.) Use your finger, or the handle of a thick wooden spoon, to form a wavy look. Lastly, don't forget to place your Madeline centerpiece on top! **Some novelty stores sell pre-made fondant, but it is not a common supermarket item. MADELINE HAT CAKE DECORATIONS Create a finishing touch with these cute yellow Madeline hats! Candy Melts come in a variety of colors and flavors (vanilla, chocolate, butterscotch, etc.) Choose white candy melts for this recipe, so you can color the hats yellow with food coloring. If you choose white chocolate candy melts, it is best to chop or flake it into pieces before heating. White chocolate will turn into a solid, grainy mass if overheated, so monitor it carefully when melting it. Ingredients: 14 oz. bag of Candy Melts (available at craft stores) 1/3 cup light corn syrup Yellow food coloring & tube of black decorating gel Directions: Melt Candy Melts following package directions. Add 4 drops of food coloring; stir to blend. Add corn syrup; stir to blend. Place mixture on a cookie sheet lined with waxed paper; let set at room temperature to dry (overnight). Wrap and store at room temperature until needed. To Use: Mixture will start out hard; knead a small portion at a time until workable. If mixture gets too soft, refrigerate briefly. When rolling out mixture, place ½ cup-size amount between two pieces of waxed paper; roll to approx. 1/8" thickness. To Form Hats: Use the bottom of a Birthday cup to cut out circles; set aside. Roll a small amount of mixture on a flat surface to form a ball. Place ball in the center of each circle and press down gently; use your fingers to adjust shape. With black decorating gel, draw a bow on the brim of each hat and circle the inside rim. Cookie Cards Make your favorite sugar cookie recipe or purchase ready-made dough at your grocery store. Roll dough onto a floured cutting board and, using a knife, cut 2" x 3" rectangles. Bake according to directions. When cool, coat with a layer of white icing. Decorate the cookies with red and black icing, using a real deck of cards as your model. Place cookies on a platter to look like a fanned out deck of playing cards! Tea Pot Cake Bake your favorite flavor of cake using a round ball cake pan. Purchase ready-made cookie dough from your grocery store, or make your own favorite sugar cookie recipe at home. Roll cookie dough to the recommended thickness and cut in the shape of two tea pot handles and spouts. It's a good idea to make extra pieces, just in case the cookies break. When the cookies have cooled, place frosting on one tea pot handle cookie and stick the other cookie to it. Do the same for the tea pot spout. (This makes the handle and spout stronger). After the cake has cooled, carefully press the cookie handle and spout into the cake. Then, decorate your tea pot with white icing by using a star-shaped frosting tip. To add the finishing touch, use colored frosting to add different colored flowers to your tea pot cake. Chocolate Dipped Strawberries We recommend that you use both white and dark chocolate to make this treat especially sweet. Begin by heating either white or dark chocolate in a pan. The double boiler method works best to keep the chocolate from burning. Taking one strawberry at a time, dip the fruit (with stems still attached) into the chocolate. Dip only half of each strawberry into the chocolate. Lay dipped strawberries on waxed paper, to cool. Arrange the strawberries on a fancy platter with a lace paper doily. Repeat the above steps with the other type of chocolate. We guarantee that your guests will feel oh so special when eating these delectable treats! Magical Rabbit Ice Cream Balls Scoop a large ice cream ball for each of your guests. Roll ball in coconut flakes and set on a flattened cupcake wrapper. Use black jelly beans for the rabbit's eyes, a red jelly bean for its nose, and cut out "ears" from pink construction paper, or use halved sugar cookies for the ears. Store ice cream balls in the freezer until they're ready to be served. Have each guest close their eyes and say "AbraCaDabra" before their rabbit magically appears in front of them. |
Carousel Cake To make a carousel cake, bake one 12-inch and three 8-inch round cakes. You will also bake at least 7 unicorn-shaped cookies, and purchase the same number of candy sticks. You will also need one large candy stick for the center of the carousel, frosting roses, and ribbon. A gingerbread house frosting is used to "glue" everything together. Gingerbread house frosting: 1/2 teaspoon cream of tartar, 1 lb. confectioners' sugar & 3 egg whites. Blend ingredients for 7 minutes, then refrigerate for 20 minutes. Frosting should be very thick and set up like glue. If it's not thick, add more sugar. Begin by baking your cookies. Use your favorite sugar cookie recipe, and bake extras in case some break. Bake the cookies extra thick, 1/4" or so. The extras will be perfect to serve at your party. Your cake will be even more special when your birthday girl decorates the cookies with different colors of frosting, sprinkles, and edible glitter. Next, bake the cakes. After they've cooled, place the 12-inch cake on a platter and decorate with white frosting. Place the three 8-inch round cakes on top, with frosting in between each layer, and frost with white icing. Using a frosting tip, decorate the edges and sides of the cake, as well as the top, with garlands or any design that appeals to you. Next, place the large candy stick in the center of the top cake. With the gingerbread house frosting, "glue" a candy stick to the back of each unicorn cookie, and let dry. When frosting is dry, place the cookies and candy sticks around the 12" cake so it looks like a carousel. Cut pieces of ribbon long enough to string between the candy stick in the center of the cake and the other candy sticks. Glue the ribbon to the top of each with a generous amount of gingerbread house frosting (under and on the top of the ribbon), and add a frosting rose or small piece of candy on top of each. Add frosting roses around the side of the 12-inch cake and you're all set. Enjoy! |
904 Lawrence Rd., Windsor, Ontario N8Y3Z8 CANADA 519-944-9424 |
Use your Browser's BACK button to return to the previous page. |