You are my Sunshine Valentine
by Dina Cowger You can use any smooth cookie receipe. I have used 3 types. For the flowers I used an Almond flavored sugar cookie. I took a standard sugar cookie mix and added a teaspoon of almond flavoring. For the sky and the sun I used a standard sugar cookie recipe. For the clouds I used a peanut butter cookie. All cookies are iced with Royal Icing: 3 tbsp. merique powder 1 lb. confectioner's sugar 6 tbsp. water. Mix for 7-10 minutes. To thin for sun and sky add more water and/or corn syrup.
This is my version of something I saw a long time ago I think from Wilton.. It is very easy and fun to make. My kids helped cut out and bake all the cookies. Decorating took about an 1 hour. Most of that time is prep work. But you have to add some additional time to allow the royal icing to dry. You will need the following heart shaped cookies: 8 small (flowers and bee) 4 medium (clouds) 1 large (sun) 1 extra large (sky) All cookies are attached to cookie sticks with royal icing. Allow to dry. All cookies are iced with Royal icing. The Sun and Sky are iced smoothed with thinned royal icing and allowed to dry. When dry (I saved this till last) you pipe the stitching on the sky with tip #1. Then on the sun use tip #3 for the heart glasses and mouth.. I used tip #16 to pull out the sun's "rays". The flowers are iced using a tip #16 and tip #3 hearts in center. The bees are created by icing a small cookie iced smooth. Tip #6 for the body and tip #4 to make the head. The antennas and stinger are made with tip #1. The clouds are piped with tip #7. When completed I used a 6"x 2" piece of Styrofoam covered on the sides and top with ribbon as my base.
Valentine Princess
by Sr. Deirdre Mullan RSM 12oz. Butter or Margarine 12oz. Cake sugar 18oz. Cake flour 6 large eggs 1-teaspoon vanilla essence
You will need a 2 pint ovenproof bowl to cook this cake. Put all of the above ingredients in to a mixing bowl and mix for 5-8 minutes until the mixture is smooth. Put into a well greased and lined bowl. Bake in a pre-heated oven for 45-55 minutes at 375 F or 200C until a knife inserted in to the center comes out clean. Cool and remove from bowl. Decorations: The color of the cake can be changed to accommodate the child. You will need either 2 packets of roll on icing or 32 oz. Bag of fine sugar. Add boiling water to the sugar to get a sticky consistency. Stand cake on a cake board and apply icing using a palette knife. Decorate with lace and edible star sweets, which can be made by coloring some of the remaining icing pink. Insert a doll into the body of the cake and use remaining lace to cover body of the doll. Enjoy!
Shortbread Raspberry Hearts
by Alison Martin 3 Sticks Butter (Room Temperature) 3 Cups Flour 1 Cup Confectioners Sugar 1 teaspoon Vanilla 1 teaspoon Salt Raspberry Jam
Sift flour, sugar, salt together. Add vanilla and butter and mix until creamy. Make dough into a ball, wrap in wax paper and refrigerate for 2 hours. Roll out dough on a floured surface and use 2" heart shaped cookie cutter to cut out the hearts. Then take 3/4" heart shaped cookie cutter and cut out the middle of half the heart cookies. Bake at 350 for 12-15 minutes or until the edges of the hearts start to become yellow. Spread raspberry jam on the solid hearts as soon as the come out of the oven and let the Jam set. Let the cut out hearts cool then sift confectioners sugar on top. Place one sugared cut out heart on top of each raspberry solid heart.
Cookie Monster's Yummy Cookies
1 1/2 cup butter or margarine 1 1/2 cups granulated sugar 2 eggs 1 tbsp. vanilla 2 tbsp. milk 1/2 cup raisins 4 cups sifted all purpose flour 3 tsp. baking powder 1/2 tsp. salt
Cream together 1 1/2 cup butter or margarine, 1 1/2 cups granulated sugar, 2 eggs, and 1 tbsp vanilla until light and fluffy. Stir in 2 tbsp. Milk and 1/2 cup raisins. Sift together 4 cups sifted all purpose flour, 3 tsp. baking powder, and 1/2 tsp. salt. Stir sifted dry ingredients into creamed mixture, blending well. Chill 1 hour. On lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut with circle cutter about 5 inches diameter. Sprinkle tops of cookies with granulated sugar. Bake at 375 until cookies are lightly browned, about 10 minutes. (Makes 14 cookies)
Pirate Ship Cake
by RENEE HARRIS Ocean cake is made from Devil's Food cake and the Pirate Ship is made from a more dense Pound Cake to hold its shape.
This cake is made from two round cakes. The ocean is a 10" cake and the ship is a 9" cake. Ice the 10" cake in a pale blue color to resemble waves and place dowel rods in the center to prepare to support the ship. Cut the 9" cake in half and ice the two halves together. Shave a bit out of the middle to shape the cake more like a boat. Place on a board cut to fit. Ice the ship using the smooth side of the basketweaving tip to resemble the planks on a ship. Place the ship on the ocean cake on top of the supportive dowel rods. Cut more dowels in the appropriate lengths to resemble masts. Cut sails from cardstock and thread onto the masts. Place on cake and use twine for rigging. For the railing use toothpicks and twine and place along the deck of the ship. Please see photo for more accurate details. Be sure to remove all non-edible parts of the cake before serving. This is a dramatic cake and always makes a good impression. Enjoy!
TEA PARTY CAKE
by KAREN MARSHALL Boxed cake mix and frosting.
Follow directions on cake mix box. Use buttercream frosting. Separate into three different bowls for brown, green and pink frosting. When cake is cooled, frost entire cake with a thin layer of brown icing. To create basketweave on the side of the cake, use basketweave tip and fill pastry bag with brown frosting. Start by squeezing a vertical line from bottom to top. Now squeeze three 1/2" horizontal lines over the vertical line starting with one line at the bottom, middle and top. Finally, squeeze another vertical line starting at the end of the 3 horizontal lines. Repeat these steps until you've made your way around the cake. To create roses, add additional confectioners' sugar to make the pink frosting a stiff consistency. Use a rose nail and fill pastry bag with pink frosting. Fill the top of the cake with roses, fill spaces with green leaves. To create leaves, add additional confectioners' sugar to make the green frosting a stiff consistency. Use a leaf tip. Fill spaces between roses with different sizes of leaves for a natural look.
Chocolate Crazy Cake
3 cups flour 2 1 tsp. salt 2 tsp. baking soda 3/4 cups oil 2 cups water 2 tbsp. vinegar
In a large bowl, mix together all ingredients except vinegar. When smooth, stir in vinegar. Pour into a 9- x 13-inch pan. Bake at 350 degrees for 35 to 40 minutes until a toothpick comes out clean. When cake is cool, frost with: 1 1/3 cups sugar 6 tbsp. milk 6 tbsp. butter 1/2 cup chocolate chips In a saucepan, boil first three ingredients together for 1 minute. Stir constantly. Remove from heat and add in chocolate chips. Beat mixture until it starts to thicken. Then spread on cake. Serves: 10 Time: 1 hour
Ba Ba Brownies
1 cup sifted all purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/3 cup butter or marg. 1 cup firmly packed brown sugar 1 egg and 1 egg yolk 1 tsp. vanilla extract 1/2 cup chopped nuts 1/2 cup semi sweet chocolate pieces if desired
Prepare Oven at 350 degrees. Sift flour with baking powder and salt. Melt butter in large sauce pan; remove from heat. Add brown sugar, stirring until dissolved. Cool. Add egg, egg yolk and vanilla extract; beat well. Stir in sifted dry ingredients and nuts; mix well. Spread batter in greased 9 inch square pan. Sprinkle chocolate pieces over batter if desired. Cool. Cut into bars. Serve plain or coated with confectioner's sugar.

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