Bridal Showers - Recipes for Tea or Desert Party Showers
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Wedding: |
Icebox Cookies 2 Cups All-Purpose Flour Sift together the flower, baking powder, and salt in a medium bowl and set aside. In a separate bowl, cream the butter and sugar until well blended. Add the egg and vanilla, then beat until light and fluffy. Add the flour mixture half cup at a time, mixing well after each addition. Add the walnuts and mix. Place dough on a clean board and roll into a log approximately 2 ½" in diameter. Wrap the dough log in waxed paper, fold both ends under or tie with kitchen string to seal, and chill for at least 2 hours (dough will keep for up to 5 days). When you are ready to bake your cookies, preheat oven to 350° F. Unwrap dough log and slice crosswise into thin rounds approximately ¼" thick. Bake on a cookie sheet lightly coated nonstick spray for approximately 8 minutes. Chocolate Mousse with Berries 32 Ounces Fresh Whipping Cream Using a large bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip until well blended. Place a few berries in the bottom of each glass. Spoon in layers of mousse and berries until glasses are full. Top with a few berries. Cover with plastic wrap and chill for at least a ½ hour. Serves: 20 Stuffed Pound Cake 2 Pound Cakes Bake or buy pound cakes. Slice the pound cakes into even sized cubes - approximately 2" x 2". Using a smaller serrated knife, cut a square from the center of each cube, leaving at least a ½ inch edge all the way around. Remove the center pieces, making sure to leave enough cake in the bottom to hold the whip cream and berries filling. Place your squares on a cookie sheet. Brush the upper edges of the cake squares with the melted butter. Place under a broiler for a few minutes until lightly toasted. Watch closely as the squares will brown quickly. Remove from oven and let cool. You can get your pound cake squares made up a couple days ahead of time. Place in airtight containers and store in the refrigerator. When you are to assemble, place your whipping cream in a bowl. Using an electric mixer, whip until soft peaks form. Add the sugar slowly and whip until slightly stiff. Place a spoonful of whipped cream into the center of each little cake and stuff with sliced berries.
Lemon Bars
Preheat oven to 325° F. Crust: In a medium bowl, mix together flour, ⅓ cup powdered sugar, and butter until crumbles. Press into bottom of a 11x7 cake pan. Bake for 25 minutes until golden brown. While the crust is baking, whisk together eggs, ⅔ cup powdered sugar, lemon juice and grated lemon rind. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven. Bake another 25 minutes until set. Remove, dust with powdered sugar when cool. |
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