This month is designated as “Breast Cancer Month” but I am sure that anyone who lives with this disease, it is “every month”. Our company decided to donate 5% of our total orders for October to go towards research.
Now, it is closer to home – I had an email from my brother and sister-in-law informing me that my niece has been diagnosed with breast cancer and is due to have a full masectomy on the 13th November. As one can imagine, she is in complete shock as she lives a very simple life in the South of France with her partner Larry.
What does one do in a situation such as this except be supportive, even from a long distance? We are praying that all goes well and hoping to go and visit next year.
We wish Karen and all of the people out there dealing with this illness, or any other, our very best for a full recovery.
Claire Bowman Cake Lace mix (# 18280) is an innovative new product that allows one to make edible lace for wedding cakes, celebration cakes, cupcakes – wherever your imagination takes you!
Mix according to the manufacturer’s instructions, spread onto the silicone mat (using icing spreader # 1325) and place in the oven at 80 degrees C (175F) for 12 – 15 minutes. Remove from the oven and allow to cool for five minutes. Carefully remove from the mat and the lace is ready to use. Cake lace may be made ahead of time and stored for 2-3 months as it will stay moist and pliable. Double wrap each piece in greaseproof paper and store flat in a zip-lock bag.
The lace may be coloured when mixing, and/or dusted with pearl dust before attachment to your project. It may also be hand-piped if mixed and left to stand overnight (covered) to allow the air bubbles to dissipate.
The uses and designs for this product are endless.
Best Lemon Bars – I love lemon bars and have searched high and low for a good recipe. I found one that I liked and “tweaked” it to get the bars the way I like them. I hope you will enjoy this too :
8” SQUARE PAN, ENOUGH FOIL TO LINE. TURN THE PAN UPSIDE DOWN. PLACE THE FOIL OVER THE TOP (SHINY SIDE UP) AND PRESS AROUND PAN TO MAKE SHAPE. PLACE SHAPED FOIL ON INSIDE OF PAN AND PRESS TO GET AS SMOOTH AS POSSIBLE LEAVING ABOUT 1” EDGE OVER SIDES.
1/2 CUP BUTTER (OR MARGARINE)- ROOM TEMPERATURE
1/3 CUP CONFECTIONER’S SUGAR – UNSIFTED
1 TSP VANILLA
1 CUP ALL-PURPOSE FLOUR – UNSIFTED
CREAM BUTTER (MARGARINE) UNTIL LIGHT. ADD CONFECTIONER’S SUGAR AND VANILLA. CONTINUE BEATING UNTIL WELL INCORPORATED INTO BUTTER. ADD FLOUR ON LOW SPEED UNTIL INGREDIENTS JUST COME TOGETHER FORMING A SOFT DOUGH. PRESS DOUGH INTO 8 “ X 8” SQ PAN LINED WITH FOIL. PRICK ENTIRE SURFACE OF DOUGH WITH A FORK . CHILL FOR APPROX 1 HOUR. BAKE AT 325 DEGREES FOR APPROXIMATELY25- 30 MINUTES UNTIL LIGHT GOLDEN IN COLOUR.
LEMON TOPPING :
(3) LARGE LEMONS (THIN SKINNED)- WELL WASHED (3/4) CUP SUGAR
(3) LARGE EGGS (EGG BEATERS) (4) TSP CORN STARCH
(3) TBLSP MELTED BUTTER (OR MARGARINE) 1/4 TSP SALT
WHILST THE CRUST IS BAKING, CUT THE LEMONS IN HALF, REMOVE THE SEEDS AND CUT INTO QUARTERS. PUT THE CHUNKS OF LEMON INTO A FOOD PROCESSOR WITH SUGAR. PULSE UNTIL LEMON LOOKS LIKE A SLURRY. ADD EGGS (EGG BEATERS), CORNSTARCH, SALT AND MELTED BUTTER (MARGARINE). BLEND UNTIL WELL INCORPORATED.
REDUCE OVEN HEAT TO 300 DEGREES. POUR LEMON FILLING OVER HOT CRUST AND BAKE FOR 22-23 MINUTES.
REMOVE PAN FROM OVEN AND LET COOL COMPLETELY. ONCE COOL, REMOVE FROM PAN USING FOIL OVERHANG, CUT INTO SQUARES AND SIFT POWERED SUGAR OVER TOP BEFORE SERVING.
RECIPE MAY BE DOUBLED. BAKE CRUST FOR 30 – 35 MINUTES AND LEMON FILLING 22-25 MINUTES.
We have just returned from our Son’s wedding in Florida. Our son is a police officer and his new wife works with a dermatologist.
Actually getting there was quite an adventure. The night before we left, we received a text from US Air that our flight had been delayed for approximately 40 minutes ! Based upon this information, we arrived at the airport at 6.00 am the following morning, went through security only to find that the flight was delayed a further hour!! The long and short of it was that we were delayed three hours and were sent to five different gates before actually boarding our flight. To add insult to injury, we were delayed a further 30 minutes because the pilot said that we had to “wait for catering as they were empty”. Why bother, the airlines don’t really serve anything unless you are charged an arm and leg anyway!
I had shipped my decorating tools down the week before and had baked and frozen the wedding cake and desserts and shipped them overnight so that I could start decorating when we arrived. As you can imagine, I was somewhat stressed at the delay. It was quite a feat getting everything finished but all turned out well at the end of the day. A beautiful wedding.
As my husband pointed out, it would not behove anyone to make the mistake of trying to rob the wedding party – about half of the guests were police officers
There is so much going on this month. The World Cup, Father’s Day and were you aware that June is officially National Candy Month? To off-set our love of candy, this month is also National Fresh Fruit and Vegetable month! How can we combine all of these events?
I have to say, I am not much of a sports fan but it is exciting watching all the players compete against each other, striving to do their best for their team and their country. My son, who is a sports addict supports “The Gunners” (An English team -Arsenal). I have never really understood the teams for the World Cup. Certainly in the UK, the team players are drawn from other teams all around the country to make up the “World Cup Team”. I personally think that is not a very good idea – they do not really have enough time to play together and get to know each other’s foibles. That of course is my opinion, which is probably completely incorrect!
My Dad passed away a number of years ago but he would have loved National Candy Month – he had a very sweet tooth. In fact, as a small child I remember him making cake sandwiches! and he loved biscuits (cookies) also. Come to think of it, he loved anything sweet. He was one of the lucky ones who NEVER put on any weight. He just seemed able to eat whatever he pleased without any real consequences. He and my mother were both great cooks and bakers. I am sure that is where my love of baking comes from.
Enjoy all of the events of this month – I’m sure the Dad’s will be enjoying the World Cup.
Happy visiting with the Dad
s of the world.
This is a wonderful time of the year when the world comes alive! This is the time for Spring Cleaning—for me it is the time for Spring Baking! This is absolutely my favourite season. Baking comes to mind for this holiday season and what could be easier than cupcakes for Easter?
You will need the following :
- Colorful cupcake papers
- Green or brown frosting
- Miniature chocolate Easter eggs
- Tiny flowers
- Tip #133 (link to tools)
- Decorating bags
Bake your cupcakes and allow to cool completely. Leave them in the cupcake pan for approximately 10 – 15 minutes before removing. This helps to keep the cupcake papers attached to the cupcakes. You know sometimes that they seem to come away! Place them on a cooling rack to finish.
For the “grass” cupcakes, use the green frosting and a grass tip #133. Pipe grass on the top of the cupcakes. To do this, put the tip close to the top of the cake, start to squeeze and, as you squeeze, pull the tip up to make the grass. Repeat this to cover the top of the cake and then add your chocolate Easter eggs.
The birds nest cupcakes— using the brown frosting and tip # 133, start at the outside of the cupcake and pipe in a circle, stopping and starting to make the decorating look like a nest, finishing in the centre. Add chocolate Easter eggs and tiny flowers.
What could be more Spring like and tastier than these beautiful Easter cupcakes? The perfect dessert for a perfect Spring day. Wonderful for an Easter brunch.
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