Saturday, May 20, 2017


Want to delight the fairies this month, then make one or a few of these fairy swings!  In fact you can gather a group to make them together and then have some fairy food to celebrate – great for young people as well as those who are “young at heart.”

INSTRUCTIONS: Find some teacups at yard sales or thrift stores – they need not be perfect, a little chip here or there will not be noticed.  Add a ribbon “rope” to the swing from the handle and then simply add a moss seat and decorate to your heart’s content!  Remember fairies like flowers, butterflies and all kinds of found treasures plus adding some bells or shells dangling from the bottom will let you know when the fairies are swinging.

RECIPES:  Several fairy food recipes are posted in Fairy Tea Time, but here are a few more to choose from:

1 stick softened butter       
1 2/3c grated cheddar cheese    
dash cayenne pepper          
1/3c grated mozzarella cheese
1 c flour         
            Mix together the cheeses, butter, herb mix and cayenne pepper.  Gradually add the flour and blend until smooth.  Place a rounded teaspoon onto a greased cookie sheet and bake at 350 degrees for 15-20 mins or until golden brown.  Remove from oven and cut into stars.

1 stick softened butter                   
2Tbs rose geranium jelly
fresh rose petals with the white portion removed
            Mix the butter and jam until well blended.  Spread on both sides of bread and then sprinkle with rose petals, combine and cut into triangles or shapes.

1 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
            Line 2 baking sheets with greased parchment paper.  Combine cheese, garlic and paprika and using a tablespoon scoop and place 6 on each baking sheet.  Pat down into a circle about 2 ½” wide.  Bake at 400 degrees for 3-5 minutes or until starting to get crispy.  Remove from oven, let set for a couple minutes and then move to plate to cool before serving.  Store covered in the refrigerator.

            Cream together 8 oz cream cheese, 1/2c grated Asiago cheese, 1/2 c edible flowers such as nasturtium, tarragon, chives and calendula, 1tsp cracked pepper and a pinch of cayenne pepper.  Spread on crackers to serve.

1-16oz pkg frozen strawberries in syrup             
1/2c sugar
1Tbs cornstarch                                                       
1Tbs fresh lemon juice
3 egg yolks, beaten                                     
1/4c butter, cut into pieces
phylo cups
            Puree thawed strawberries until smooth and strain to equal 1 cup.  Combine sugar and cornstarch with puree, lemon juice and egg yolks and cook over medium heat 5-7 minutes or until thickened, whisking constantly.  Remove from heat and whisk in butter. 
            Cool slightly, cover and refrigerate.  Fill phylo cups and garnish with whipped cream and strawberry slice.

Place 8oz chopped semisweet chocolate in bowl.  Bring 1c heavy cream and 1Tbs spearmint to scalding point, strain, add to chocolate and let sit 1-2 mins before stirring.  Whisk until smooth, then cover and refrigerate to firm.  Slice large strawberries in half, scoop out inside, fill with the ganache and sprinkle with powdered sugar.

1c butter, softened                                      
1c granulated sugar
3 eggs                                                            
3 2/3c cornstarch
1 tsp cream of tartar                                   
1 tsp baking powder
            Cream together the butter and sugar. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart on greased cookie sheets.
            Bake at 375 degrees for 10 to 12 minutes or until light brown. Remove to wire racks to cool.

Thyme will help you see the fairies!
            Cream 1c butter and 1c sugar, then add 1 egg, 1Tbs THYME and 1 tsp lemon zest and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

3 eggs
5Tbs milk
1c flour
1/4tsp salt
1c sugar
1tsp vanilla
1tsp baking powder
            Beat eggs until thick and fluffy, then gradually add sugar, beating well after each addition. Beat in milk and vanilla. Add combined dry ingredients to egg mixture and beat until smooth. Spread in a greased and floured jellyroll pan and bake at 350 degrees for 15 mins.  Cool and cut into tiny squares or circles, pipe a rosette of pastel frosting onto each and decorate with small edible flowers (i.e. violets).
            Frosting: Mix 1 stick butter and 3/4c powdered sugar ­together, and add 1tsp flavored extract and a few drops of milk or cream to make a smooth spread. Divide and create several pastel colors with a drop of food coloring.

A generous man will prosper;
he who refreshes others will himself be refreshed
Proverbs 11:25

No comments: