Shower-Baby/Bridal

Baby Sprinkle/or Bridal Shower

Make a diaper cake out of a paper towel roll

Roll diapers and secure with a rubber band.  use ribbon and toys to decorate

Spinach Mushroom Salad

2 bunches spinach, washed, dried and crisped in fridge

1 small head lettuce

1 purple onion, sliced

3/4 lb. fresh mushrooms, sliced

3/4 lb. Swiss cheese, grated

1/2 lb. bacon, cooked crisp and crumbled

Tear spinach and lettuce.  Toss with remaining ingredients.  Just before serving, toss with dressing.

Dressing

3/4 Tbsp. poppy seeds

1/3 Cup white vinegar

3/4 Cup oil

1/3 Cup sugar

3/4 Tbsp. grated onion

3/4 Tsp. salt

1/3 Tsp. prepared mustard

Blend or shake well

Chicken Salad

2 Cups chicken, cooked and diced

1 Cup red grapes, halved

1/2 Cup celery, diced

1/2 Cup mayonnaise

1/4 Cup sour cream

Combine and stir well with a little lemon and sugar.  Add chopped fuji apples and slivered almonds.

Serve on sliced Costco croissants.  Serves about 5 or 6

A recipe for beautiful sandwiches
perfect for bridal/baby showers

(and also just lunch:)

Ingredients:

• baguette bread (Skinny baguettes from Costco)
• Italian dry salame (salami)
• brie cheese
• apple slices
• dijon mustard (whole grain - Trader Joes)
• arugula 
• honey

Ok, so all you do is slice the bread down the middle and spread a thin layer of dijon mustard.

Add salami, brie:

Then add thinly sliced apple, arugula and drizzle some honey on top.

Fold that bread back together and Voila!

71toes.com

Greek Pasta Salad

Ree Drumond

• 1 

  16-ounce box bow tie pasta

• 1/2 c. 

  olive oil

• 1/3 c. 

  red wine vinegar

• Juice of 1 lemon
• 2 tsp. 

  kosher salt

• 1 tsp. 

  ground black pepper

• 1 tsp. 

  dried oregano

• 1 pt. 

  grape tomatoes, halved

• 1/2 c. 

  chopped red onion

• 1 1/2 c. 

  chopped cucumber

• 1 c. 

  pitted kalamata olives, chopped

• 1/4 c. 

  capers, drained (optional)

• 1/2 c. 

  chopped fresh herbs, such as mint, dill or parsley

• 1/2 c. 

  crumbled feta cheese

Directions

1. 1Cook the pasta according to package directions.  Drain, rinse with cold water, and let cool. 
2. 2Meanwhile, in a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, black pepper, and dried oregano.  Add the tomatoes and red onions, and let sit for 10 minutes. Add the cooled pasta, cucumbers, olives, capers, and herbs. Mix well to combine and dress the pasta.  
3. 3Top with crumbled feta cheese.

Fruit!

Grapes, strawberries, pineapple

Cracker and cheese plate

Cream Puffs

(Can make a day ahead.  Keep in refrigerator.  Dust with powdered sugar just before serving.)

Bring two cups water to boil over medium heat
add 2 sticks butter (cut up), melt
1 tsp salt 2 tsp sugar

When butter melts, add 2 cups flour and mix with a wooden spoon
add 8 eggs, one at a time, stirring thoroughly after each one.  Drop by 1/2 spoonfuls onto waxed paper lined baking pan and heat in 375 degree oven for 20 minutes.  Leave in the oven for a full 20 minutes and resist the urge to peak (they will fluff up better that way)!

Cool, cut in half and put homemade whipped cream and some blueberries.  sprinkle with powdered sugar.

Lemon water to drink

Bridal Shower

Games:

He said/She said

Guess who said it?  Bride, Groom or Both?

I said "I love you" first

I initiated the first kiss

I am an early bird

I take longer tio get ready

I spend more money

I'm the neat one

I'm a better cook

I was the first one to bring up marriage

I usually say "I'm sorry" first

I'm a better driver

I'm a better dancer

I'm the funny one

I met the in laws first

I will cry on the big day

I'm more romantic

Bridal Shower Bingo

Before the gifts are opened, fill in each square with gifts you think the bride-to-be will receive, the first person to get 5 in a row wins!

What's in your purse?

Check your purse for items on the list.  The person with the most points wins.

The winner will need to display each item as proof!

1 Point

Cell phone

Credit card

Drivers license

keys

wallet

hairband

$1 bill

5 points

Lipstick

Gum, mint or cough drop

Receipt

Sunglasses

Hand sanitizer

Lip balm

10 points

Business card

Perfume

Band-aid

Candy or chocolate

Energy bar

Pen/pencil

Water bottle

Coin

Baby Shower Games

He said/she said

Who was born first?

Who is more nervous about labor?

Who wants more kids?

Who will be the disciplinarian?

Who will plan family vacations?

Who will read more bedtime stories?

Who will be up at night with the baby?

Who will spoil the baby most?

Who will take more baby pictures?

Who will change more diapers?

Who will cry first after the baby is born?

Who weighed more as a newborn?

Who will be the homework helper?

Who was a pickier eater growing up?

Who sleeps more soundly?

Who picked the nursery theme?

Swedish Princess Cake

Heather Baird

It makes one large 9-inch cake. This is an intermediate baking project, which means you need to know the basics of making a successful sponge cake that has no chemical leavens.

Prep Time1hour hr

Cook Time40minutes mins

Total Time1hour hr 40minutes mins

CourseDessert

CuisineSwedish

Servings10

Equipment

• 9 inch springform pan

Ingredients
   Sponge cake

• 4 large eggs
• 1 cup sugar
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Vanilla custard filling

• 1 cup whole milk
• 4 egg yolks
• 2 tablespoons corn starch
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Stabilized whipped cream

• 1 envelope .25 oz. powdered unflavored gelatin
• 2 tablespoons cold water
• 2 cups heavy cream, whipped
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup raspberry jam

Assembly

• Powdered sugar for dusting
• 1 lb. prepared marzipan
• Leaf green food color
• Ready made rose icing decorations I used Wilton
• Baker’s rose food color
• Clear extract any flavor
Instructions

• Preheat the oven to 350°F. Grease and line a 9-inch round springform pan with parchment paper.
• Make the sponge: Place the eggs and sugar in a mixing bowl and beat on high speed until pale and thickened. Properly whipped batter should be light and thick, and fall in a ribbon back into the bowl leaving trails of batter on the surface. Set a timer for 5 minutes; the mixture should triple in volume. In a separate bowl, whisk the flours (or cornstarch), baking powder and salt together. Carefully fold the dry mixture into the egg mixture until thoroughly combined. Pour the batter into the prepared pan and bake for about 27-30 minutes or until a toothpick tester comes out clean. Let the cake cool slightly in the pan for a few minutes then remove the springform collar. Peel away the parchment and let cool completely on a wire rack.
• Optional: The baked genoise will be lightweight and the exterior dry and firm. When it's completely cool, wrap the cake in plastic wrap and store in the refrigerator overnight to soften the cake's exterior. This will make it easier to cut. The cake can be stored in the refrigerator for up to 5 days.
• Make the custard filling: Stir together the milk, egg yolks, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens. The minute the mixture starts to thicken, remove it from the heat source and whisk vigorously. Stir in the vanilla. Transfer to a bowl and let cool slightly. Press plastic wrap over the surface of the custard and refrigerate until firm. The chilled custard should be thick and hold in the bowl of a spoon.
• Make the stabilized whipped cream: Sprinkle the gelatin over the 2 tablespoons of water in a small bowl. Let stand until set. Place the heavy cream in the bowl of an electric mixer fitted with a whip attachment. Set mixer speed to medium and beat until soft peaks form. Gradually add in the powdered sugar and then mix in the vanilla. Heat gelatin in the microwave for 5-7 seconds, or until completely liquid. Gradually add liquid gelatin to whipped cream in a thin stream with the mixer running. After all of the gelatin is added, increase mixer speed to high and beat to stiff peaks. Remove 1/2 cup of the whipped cream and set aside.
• Build the layers: Torte the cake into three layers using a serrated knife. The layers will be very thin so do this carefully. Place the bottom cake layer on a plate or cake board. Spread on the raspberry jam. Top with 1/2 of the custard filling. Top with a second cake layer. Spread over the remaining 1/2 of custard. Pile all of the whipped cream on top and smooth into a dome shape using a large spatula. Place the final cake layer on top and press down so that all of the cake’s edges are smoothed against the whipped cream and a dome shape is formed. Cover with the reserved 1/2 cup of stabilized whipped cream.
• Prep and cover with marzipan: Dust a work surface with powdered sugar. Knead the marzipan with your hands to soften and place it on the work surface. Add a small amount of leaf green food color to the marzipan and knead in until a consistent green color is achieved. Lightly add powdered sugar as needed to prevent sticking. Roll it to a large circle, lifting to occasionally dust underneath with powdered sugar to prevent sticking. Gently lay the marzipan circle over the top of the cake and use your hands to form the marzipan to the shape of the cake. Trim the excess marzipan from the bottom of the cake using a pizza or pastry wheel. Gently tuck the bottom edges of the marzipan under the cake using the back of a butter knife.
• Decors: Paint the white Wilton candy roses with a little Baker’s Rose food color dissolved in clear extract. Use a kitchen-dedicated art brush with soft bristles so the food color can easily be brushed between the petals.
• Tint leftover marzipan with a little more leaf green food color, and roll flat on a powdered sugar-dusted work surface. Cut small star-shaped flowers from the marzipan using a fondant cutter. Use leftover buttercream or a dot of corn syrup to attach the star shape to the bottom of the candy rose.
• Attach the rose to the top center of the cake using buttercream or a dot of corn syrup. Dust the top of the cake with powdered sugar using a small sieve.
• The cake needs to be refrigerated at least one hour, or overnight is best. Keep chilled until serving time and any leftovers need to be refrigerated as well.

Notes

Notes:

The success of this recipe hinges on being able to make a good sponge. This requires careful folding of the batter so you don’t knock the air out. If you’ve over-mixed, your cake will be flat and too thin to torte. Keep this in mind as you’re preparing the batter. 

This recipe will make two mini 5-inch cakes. Bake the genoise in 5-inch springform pans. Divide pastry cream, whipped cream, and jam elements between the two cakes. You will only need 3/4 lb. of marzipan to cover two mini cakes.