Actual fairy cakes are about the size of raspberries [All L. B. side notes appear in [ ]. My granddaughter and I collected larger sized acorn tops (these are used a dishes by Fae Folk) and then bake about 8 fairy size cakes in those. Baking time varies so check them after about 5-7 minutes to see if they are done]. Since it is hard to find baking pans that small, you can bake them in a muffin tin.
500 mL flour 2 cups
10mL Baking Powder 2 teaspoons
5mL Salt 1 teaspoon
175 mL [stick] Butter 3/4 cup
375mL White Sugar 1 1/2 cups
3 Eggs 3
5mL Vanilla 1 teaspoon
325 ml Milk 1/13 cup [L.B. Side Note: I found Whole Milk works the best but 2% or Skim will work also]
- Grease the muffin tin with a bit of butter [. B. Side Note: You can use muffin liners also]
- Sift together the flour, baking powder, and salt.
- Cream together the butter and sugar, then add the effs and vanilla. Beat until light and fluffy.
- Add a few spoonfuls of dry ingredients then some milk to the cream mixture. Keep alternating ingredients until well mixed.
- Fill the muffin cups [and acorn tops if using them] three-quarters full. Bake at 180 degrees C (350 degrees F) for 20-25 minutes. [May take longer depending on your oven]
- Let cool before frosting with your favorite icing. [For me it was a light cream cheese frosting made with almond extract instead of vallia]
Copyright 1999 Penelope Larkspur The Secret Life of Fairies
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Packed with vitamins, the popular and refreshing melon is as versatile as it is inviting. You can even the seeds for a crunchy snack.
Toss 1 shallot (sliced) with 2 tablespoons each white vinegar and olive oil and 1/4 teaspoon salt. Cut 1 small cantaloupe and 1 seedless cucumber in pieces. Arrange on platter; spoon dressing on top.
Simmer 1/4 cup water and 2 tablespoons of sugar. Remove from heat; stir in 2 sprigs of basil. Cool, then strain. In batches, puree one 6-pound cantaloupe (cut up) and syrup. Pour into a metal pan; freeze 8 hours. With fork scrape into flakes.
SWEET + SALTY
Thread bite size cantaloupe pieces, thinly sliced salami or prosciutto (fold into quarters) and fresh basil leaves onto skewers.
These recipes come from Good Housekeeping Magazine June 2020 Issue Contents Page.
3 cups (128 g) beans (pinto, kidney, navy, garbanzo, etc.) precooked or canned (drain and rinse)
1 red onion, sliced
2 clove garlic, chopped
1 cups celery, chopped
2 cups butternut or acron squash, cooked, cooled, and cubed
1 cup corn
1 cup tomato paste
2 teaspoons cumin
2 Tablespoons chili powder
1 Tablespoon oregano
Place beans in a large Dutch oven. In a frying pan with olive oil, cook red onion, garlic, and celery until tender. Add to Dutch oven. Add squash, corn, and tomato paste. Stir in enough water to cover. Add seasonings and salt and pepper to taste. Bring to a boil, then cook uncovered for about 2 hours on low heat, stirring occasionally, and adding more water if needed to keep from sticking to bottom. This chili is even better the second day. For an authentic touch, serve corn bread or corn fritters.
Copyright by Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 107
2 cups (128 g) Oreo cookie crumbs
1/2 (64 g) chopped pecans
1/2 (64 g) cup brown sugar
1/2 cup (64 g) melted butter
Combine ingredients, then mold into egg-sized balls. Place balls on cookie sheet with wax paper. Refrigeate for 1 hour
2 cups (128 g) icing (powder sugar) sugar
1 cup (128 g) custard powder (or a package of instant banana or lemon pudding)
1/2 cup (64 g) softened buttter
Dribble milk into this mixture to make a thick icing. Mold this around the eggs. Refrigerate for 1 hour.
Melt 8 squares of semisweet chocolate in a double boiler. Using 2 spoons, quickly dip the eggs into the chocolate to cover. Refrigerate until hard.
Copyright Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 49