Yummies

For Britni's Baby shower I brought a couple of delicious treats and wanted to share their recipes with you.

Charlie's Famous Chicken Salad with Grapes

I found this recipe a while back for another baby shower and decided to try it. Love! Give it a try and let me know if you try something different in it. You can find the recipe at www.food.com.



Best Rolled Sugar Cookies

I got this recipe from a close friend of mine. She made these for my baby shower for baby #2 and they were fabulous, so I had to try my hand at them as well.

Ingredients

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

(to make them lollipop cookies, insert a lolly stick into each cookie (far enough that it won't fall over) and make sure it is completely covered with dough, don't handle with sticks until cookies are completely cooled)

Here are some good tips.

1. Roll the cookie dough out on parchment paper. It's less of a mess and won't stick to the counter if you don't have enough flour.
2. Make sure your cookie dough is thick enough for a lollipop stick. You can experiment with different sticks too. Let me know if you find one that works well and is thinner.
3. Try pushing the stick up through the bottom of the cookie dough. Then when you have it where you want it make sure to fill in areas that aren't covered.
4. Cook on parchment paper. Makes them easy to transfer and no mess.
5. Don't pick the cookie up by the stick until they are completely cooled!

Sugar Cookie Glaze

Ingredients

• 1 cup confectioners' sugar (add more as needed)
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 10 drops food coloring

Directions

Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

I thickened mine up a bit so it wasn't so runny. I poured the glaze all over the whole cookie so it covered the whole thing. I did a second cote too cause I wanted it to be a bold look.


Royal Icing III

Ingredients

• 3 cups confectioners' sugar
• 1/4 teaspoon cream of tartar
• 2 egg whites, beaten
• 
  

Directions

• In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

This stuff is absolutely wonderful! It does dry fast though and makes a lot of icing.

Lime Sherbet Punch

The last recipe is for a divine yet simple punch. I also got this from a friend and we have it at a lot of baby showers because everyone seems to like it.

Ingredients

1 litter Sprite
1 tub Lime Sherbet
1 48 fl. oz Pineapple Juice (found in the juice isle, not in the canned fruit isle)

1. Add Sprite and Pineapple Juice in punch bowl.
2. Right before you serve add Sherbet by the spoon fulls. You don't want to just dump the whole thing in. People should be able to scoop some into their cup.

Sorry the pictures aren't better. I'll try to improve on picture taking.