Category Archives: Showers or Teas

February 17, 2011 · 8:16 am

Homemade Chocolate Covered Caramels

Dave and I enjoyed making these chocolate covered caramels for Valentine’s Day.  He made the caramel, and I dipped them in the chocolate. You know someone loves you when they spend time with you in the kitchen!  Because the recipe makes so much, I brought a few to the St. Anne’s February meeting.  Several people asked for the recipe.  Southern Living girls.  I couldn’t live without it OR my husband.

by Elizabeth Savoie Dronet from Southern Living, February 2011 issue.

Ingredients

  • 1  cup  sugar
  • 1  cup  dark corn syrup
  • 1  cup  butter
  • 1  (14-oz.) can sweetened condensed milk
  • 1  teaspoon  vanilla extract
  • 1  (12-oz.) package semisweet chocolate morsels
  • 2  tablespoons  shortening
  • wax or parchment paper
  • candy thermometer

Method

*Butter 8×8 dish before beginning so you can be quick with the pouring later.

1. Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.

2. Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes. (We had to keep moving the thermometer, which attaches to the pot.  The mixture behind it was not getting stirred enough and was turing a darker color.)

3. Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.

4. Invert caramel onto a cutting board.  I ran some hot water over the bottom of my pan because it was a cold day and the caramel wouldn’t come out.  I also started to release it on one side with the scraper.  Cut into 1-inch squares using a bench scraper or knife.  Measure and slightly mark your square 8 x 8 and then cut.  I choose to do 7 x 7 and the candy was a little too large for my liking.

5. Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches of three.  Use a spoon to cover each with chocolate.  Remove with a fork, tapping the side of the pot and scraping the extra chocolate off the bottom of the fork as you transfer the caramel to wax paper.  Gently transfer off the fork with a push from the spoon.

*Tip: Use a toothpick to separate extra chocolate on the wax paper from the candy to create a clean look.  See the recipe for Peanut Butter Chocolate Balls for an example of this method.

6. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator.

Ideas: Sprinkle with crystallized ginger or coarse sea salt before the chocolate hardens.  If you have any chocolate coating leftover, consider dipping a few marshmallows halfway in to coat.  It’s better than letting the chocolate go to waste!

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Filed under Candy, Holidays, Showers or Teas

January 11, 2011 · 7:38 am

Caprese Bites

The classic caprese salad becomes a delightfully fresh appetizer when it is miniaturized and utensils are eliminated. These bites are great in the summer when you have a nice crop of tomato and basil plants, but we also like the red and green for Christmas parties.  Because they are threaded through the toothpick, they make cute lunch box salads too. Elizabeth likes to pack them on camping trips.

By Pat Savoie and Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients:

Cherry or Grape tomatoes cut in half
Fresh small fresh mozzarella cheese balls, sliced (Buy the cheese packed in water.)
Fresh basil, torn
Toothpicks or Bamboo Skewers
Salt and Pepper

In the grocery store, look for tomatoes and cheese balls that are near the same size. Lay out tomato and cheese slices on a cutting board and sprinkle salt and pepper over them. Arrange the tomatoes and cheese to make a sandwich on either a toothpick or skewer. You can either put the basil inside the sandwich or on the top of the sandwich. See pictures for ideas.

Dressing if desired:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Whisk together the ingredients and drizzle over Caprese Bites.

Place on bamboo skewers and serve in glass bowls or footed hurricanes.

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Filed under Appetizer, Lunch Box, Showers or Teas, Vegetarian

December 9, 2010 · 3:38 pm

Janeen’s Cranberry Christmas Punch

What’s a party without punch? My Phi Mu sister Janeen served this yummy Christmas punch at an ornament exchange I attended at her home.  The recipe was a keeper!  You can mix most of the ingredients ahead of time and add the ginger ale just before serving. It looks beautiful in a punch bowl or glass beverage dispenser.

by Janeen, Elizabeth’s friend

Mix:
2 quarts Cranberry Juice Cocktail, chilled
1 60z can frozen orange juice concentrate thawed (half size can)
1 6oz can frozen lemonade concentrate, thawed
1 tsp. almond extract or 1/4 cup amaretto

Add before serving:
1 liter ginger ale, chilled
handful of fresh cranberries
slices of a lemon and an orange

 

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Filed under Drink, Holidays, Showers or Teas

November 2, 2010 · 9:58 am

Fruit Cookie Cups

These adorable cookie cups are at must at birthday parties.  We call them “adult cupcakes” since they are so much better than regular cupcakes. They also make a great Fourth of July treat when topped with blueberries, strawberries, and raspberries.

by Mary Ellen Burton

1 package Pillsbury sugar cookies (The flat one, not the tube.)
1 7oz jar marshmallow cream
1 8oz cream cheese block softened
small pieces of fruit

Preheat oven to 350.  Grease a mini-muffin pan. Let cream cheese sit on the counter to soften while making the cookie cups.

Cookie Cups:
Use a pizza cutter to cut each cookie in half while it’s still on the cardboard.  Roll each half in the palm of your hand and press into a 1″ circle. Place each disk in the mini-muffin pan.

Press a tool into a cup of flour and then press a circle into the dough until a cup is formed and the sides reach top of pan. Mom actually owns a wooden kitchen tool made for tasks such as this, but if you don’t, get creative!  We’ve been known to use the end of an ice cream scoop and even the handle of a screwdriver!  Your fingers do not work well for this job because they do not put even pressure on the sides of the pan.  The cookies will likely be thin around the top and be difficult to remove later.

Bake for around 8 minutes.  Cool in pan for 3-5 minutes and carefully pry the cups out with a butter knife.  If you wait too long, the cookies may crumble when removed.  If you try to remove them too early, they are too soft to remove.  You want them just right where the cookie is still soft enough to press back into shape if they are damaged during removal.

Repeat process for second half of dough.

Let cookie cups cool completely.

Filling:
In a mixer, combine marshmallow cream and cream cheese until light and fluffy.  Do not attempt to combine by hand. (This is the same recipe as our favorite fruit dip.)

Fill a pastry bag or Ziploc bag with the corner cut off with mixture and carefully fill each cookie cup.  You can also scoop and drop the mixture into the cups with a spoon.

Top with fruit.  Refrigerate until ready to serve.

Yield 24 cookie cups.  We often double the recipe for a crowd.

If you are in a hurry, make fruit pizza instead (see picture below) following the same recipe. Cut into bite-sized squares to serve.

Use pizza cutter to slice cookies in half.

Let cups cool completely before filling.

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Filed under Appetizer, Dessert, Holidays, Lunch Box, Showers or Teas, Vegetarian

October 21, 2010 · 7:47 am

Pumpkin Apple Dip

Brown sugar, cinnamon and pumpkin make this dip ideal for fall celebrations like Halloween and Thanksgiving.  I packed it in the kid’s lunch box this morning with apple slices and graham crackers.


by Elizabeth Savoie Dronet

1 8oz. pkg. cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1/2 tsp cinnamon

sliced apples

In a mixer, beat all ingredients until smooth.  Chill. Serve with apples.

*You may also like our similar Fluffy Pumpkin Dip.

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Filed under Appetizer, Dessert, Holidays, Lunch Box, Showers or Teas

September 12, 2010 · 8:22 pm

Basil Banana Pepper Jelly

My sister-in-law Dana shared a bag full of yellow and red banana peppers with me, and I immediately thought of making pepper jelly. We love to eat it with cream cheese and crackers while watching TV.  This year my garden is bursting with basil, which gives this jelly its unique flavor.  Basil Banana Pepper Jelly is a perfect hostess or teacher gift.

by Elizabeth Savoie Dronet, adapted from Ball Complete Book of Home Preserving

Yield: 6 – 8oz jars or 12 – 4oz jars.  Ours actually filled 12 4oz jars and 1 8oz jar plus a little extra to eat that night.

1 cup          thinly diced, seeded mild banana peppers
1/2 cup      fresh hot peppers, seeds removed and diced (I used 5 hot cherry peppers.)
1/2 cup      red onion, finely diced
8 large       fresh basil leaves, cut into thin ribbons
1/2 tsp       dried basil
1 1/2 cup   white vinegar
6 cups        sugar
2 drops      red food coloring
6 drops      yellow food coloring
2 pouches liquid pectin (Certo)

Prepare jars, lids, and rings by washing them in hot soapy water.  Keep warm.  Bring a large pot of water to a simmer in preparation for processing jars after they are filled.  Water should be high enough to cover the jars at least 1 inch.

Combine peppers, red onion, fresh and dried basil in a large and tall pot.  (The mixture will foam and rise when it boils.) Stir in vinegar and sugar.  Add food coloring.

Over high heat, bring mixture to a full, rolling boil. Stirring constantly, boil hard 1 minute. (Set your timer.)  Remove from heat. Immediately stir in 2 pouches Certo, mixing well.

Ladle jelly into hot jars, dividing peppers equally among jars and filling each jar to within 1/8-1/4 inch of top rim. Wipe jar rims. Center lids on jars and screw on bands. Use a pot holder when handling the hot jars.

Process in a boiling water bath for 10 minutes.  Jars must stand upright.  One of ours was on its side and the glass broke.  Dave and I like Ball’s green canning basket that easily lowers and lifts the hot jars into the boiling water.

Cool on the counter and listen for the popping sound that means you have successfully completed the job.

Serve with soft cream cheese and Wheat Thins.

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Filed under Appetizer, Canning, Showers or Teas, Vegetarian

June 24, 2010 · 1:43 pm

Lime Meltaways

by Pat Savoie

3/4      Cup  Butter
1           Cup  Confectioner’s Sugar
Zest of 2 Limes
2           Tablespoons  Lime Juice — fresh squeezed
1            Tablespoon  Vanilla
1 3/4    Cups  Flour
2           Tablespoons  Cornstarch
1/4       Teaspoon  Salt

Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment.  Mix on medium speed.

Add lime zest and juice and vanilla.  Mix until fluffy.

Whisk together flour, cornstarch, and salt.  Add to butter mixture, mix on low speed until just combined.

Divide dough in half.  Place each log on an 8 by 12 inch sheet of parchment paper.  Roll in parchment to 1 1/4 inches in diameter log using a ruler as an aid.  Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350.  Remove parchment from logs; cut into 1/4 inch thick rounds.  Space 1 inch apart on baking sheets lined with parchment paper.

Bake until barely golden, about 13 minutes.  Transfer to wire racks to cool slightly, 8 to 10 minutes.

While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

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Filed under Cookies, Dessert, Showers or Teas

June 24, 2010 · 10:30 am

Pecan Crescents

IMG_8612The almond extract in these moon-shaped cookies gives them a special flavor.  They are perfect for showers or holiday dessert buffets.  Elizabeth made them for a Christmas Cookie Making Party she hosted.  All the ladies were rolling the little cookies in their hands while they chatted about holiday plans.  It’s always surprising how many crescents can fit on the cookie sheet.

by Granny–Dolores Borel

Ingredients 

2              sticks  butter
1               tsp  almond extract
1               tsp  vanilla
2/3          cup  sugar
2              cups  flour
1 1/2        cups  pecans

Method

Cream butter and sugar.  Add vanilla and almond extract.  Stir in flour.  Mix well.  Add pecans.  Form dough into crescent shapes. Place on parchment paper covered cookie sheet.   Bake 350 20 minutes. Sprinkle powdered sugar over cookies while still hot.

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Filed under Cookies, Dessert, Holidays, Showers or Teas

June 23, 2010 · 7:41 pm

Cinnamon Chip Scone

I made these scones at a bakery I worked at in Austin. They are decadent and full of flavor, a big hit at all of the family gatherings we have. Although I have to make them in small batches because I only have a small amount of cinnamon chips left. (I got them from the bakery before I left) This recipe is measured in grams so if you make these you can convert the measurements online.
by Kayla Savoie

Ingredients

  • 960 g   AP flour
  • 63 g sugar
  • 30 g baking powder
  • 64 g  baking soda
  • (?)  Cinnamon
  • 384g butter3
  • 84 g cream cheese
  • 9.6 g salt
  • 9.6 g cinnamon chips (1 cup 2 oz)
  • 25.6oz. heavy cream
  • 1 tb. vanilla

Directions

Mix dry, cut butter & cream cheese into cubes and rub into the dry ingredients by hand until pea size.
Add in chips
Add in cream and vanilla, mix well.
-lay out onto a lined sheet pan. Freeze.
cut and bake at 375*f   watch carefully will burn.

Icing

1lb. Powder sugar
dash Cinnamon
1/2 stick butter, melted
1/4 cup milk

Mix sugar and cinnamon, add in melted butter and milk whisk until combined.

If too thick add more milk. Drizzle over scones.


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Filed under Breakfast, Cookies, Dessert, Showers or Teas

June 23, 2010 · 4:28 pm

Hat Cookies

Linda and Pat in their Easter bonnets with their dad, Jerry

Mom (Pat) loves to sing, “In her Easter bonnet with all the frills upon it…”  These hat cookies are perfect to serve the grandest ladies during Easter, showers and teas.

by Pat Savoie

3/4       Cup  Butter — softened
1            Cup  Sugar
1            Large  Egg
1            Teaspoon  Almond Extract
2 1/2    Cups  Flour
1/2        Teaspoon  Baking Soda
1/2        Teaspoon  Salt

Beat butter and sugar until creamy.  Add egg and extract, beating well.

Combine flour, soda, and salt;  add to butter mixture.  Divide dough in half; cover and chill 1 hour.

Roll half of dough  to 1/8 inch thickness on a lightly floured surface.  Cut out 36 cookies using a 1 1/4 inch round cutter.  Roll out the other half to 1/8 inch and cut 36 cookies using a 2 1/2 inch cutter.  Place 1 inch apart on parchment paper-lined baking sheets.

Bake 375 for 4 to 6 minutes; (mine took longer) let stand on baking sheets 5 minutes.  Cool completely on wire racks.

Place 1 small cookie in center of 1 large cookie.  Decorate with frosting to resemble hats.  I circle the small cookie and formed a bow.  The front of the hat has 3 to 5 pink or lavender flowers with yellow centers.

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Filed under Cookies, Dessert, Holidays, Showers or Teas