Jello Marzipan Hearts

Are these not the sweetest Valentine candies ever?!  I made these pretties using the Jello-style strawberry marzipan recipe.  After I formed the hearts, I dipped them in Wilton Cake Sparkles to make them super glittery.




I think they're just beautiful and would be such a special treat in a little bento box or a pretty gift box tied with a ribbon! (Harry not included.)

.

Pineapple Fudge

This one is delish!  I had my doubts-- I generally find pineapple in sweets too strong-- but in this recipe, it isn't overwhelming.  Yum!

Fudge is tricky, it took me twice to get it right.  First, I didn't cook it enough to let the sugar dissolve so when I poured it in the pan, it didn't set and it was really grainy.  So, I reheated it and added some more milk cooking it very slowly.  I was lucky that I'd undercooked it because if you over-cook, there's no saving it! Enjoy!




Ingredients
3 c sugar
1 T corn syrup
1/2 c drained crushed pineapple
1/2 c condensed milk
2 T butter
1 t vanilla
1 c chopped pecans

Method
1. Combine sugar, syrup, pineapple & milk in a well-buttered heavy saucepan.
2. Bring to a boil over low heat, stirring constantly.
3. Continue cooking, stirring occasionally, until candy reaches soft ball stage, 236º.
4. Remove from heat.  Add butter but do NOT stir.
6. Cool until saucepan fells lukewarm, add vanilla & stir until your hand falls off, then stir with the other hand.
7. Stir in nuts.  The candy should thicken and will be ready to pour when the tracks of the spoon don't disappear.
8. Pour candy in buttered 8x8 pan.  Allow to cool 2 hours, then cut into cubes.


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No-Bake Orange Balls

These are the deliciously tart orange balls no proper Southern Christmas dessert table would be without!  I actually think they would be perfect for a Springtime bridal shower.  They are served best straight from the fridge-- a cool tangy treat.  Enjoy!



 

Ingredients
1 (12 oz) box vanilla wafers, finely crushed
1 lb. powdered sugar
1/2 c. melted margarine
1 (6 oz.)  can orange juice from concentrate
1/2 c. chopped pecans
1/2 c. shredded coconut

Method
1. Mix vanilla wafers, sugar and orange juice in a food processor.
2. Add margarine and pecans.
3. Form into small balls and roll in coconut.
4. Refrigerate until ready to serve.
Instead of rolling them in powdered sugar, I like to dust them just before serving.

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Jello-Style Strawberry Marzipan

I was soooo excited when I found this candy recipe in Grandma's cookbook! She used to make these once in a while for me when I went to visit. She didn't make them often, but when she did, I loved helping her dip the little berries in red sugar to make them glisten.  Thanks for the berries, Grandma!






Ingredients
3/4 c sweetened condensed milk
1 c shredded coconut
1 c chopped pecans
2 small (3 oz) pkgs strawberry Jello  (measure out 2 T and set aside)
1 pinch salt
slivered almonds
green food coloring

Method
1. Blend milk, coconut, pecans, Jello and salt in a food processor.
2. Cover with cellophane and chill for 1 hour.
3. Remove from refrigerator and shape into strawberries.
4. Roll strawberries in leftover Jello.
6. Shake almonds and a few drops of food coloring in a Ziplock.
7. Place one almond in each strawberry for stem.
Keep refrigerated. Can be frozen.

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Clara's Spice Bars

Yay! Autumn has found her way to us! I have been holding on to this recipe until her arrival because, with their warm spices, I think these are perfect for this time of year. This is Grandma Clara's coveted Spice Bar recipe and you are very lucky that I am sharing it with you! Whenever we visited, Grandma had a big Tupperware full of these yummies waiting for us, so I guess you could say they are one of my favorite comfort foods. One taste and they just may become yours, too!





Bars:
1 3/4 c plus 2 T sugar
1/2 c honey
2 1/4 c shortening
1 egg
1/2 c molasses
2 t cinnamon
2 t ginger
1 t ground cloves
4 1/4 c flour
1 T plus 1 1/2 t baking soda
1 c raisins

Glaze:
2 T water
1 t lemon juice
1 c confectioners' sugar

Method:
1. Cream sugar, honey, shortening and egg.
2. Add molasses.
3. Sift all dry ingredients and add to mixture.
4. Stir in raisins. (I prefer my bars without.)
5. Measure out 1-cup batches. Roll into logs 2" in diameter.
6. Place 2 logs onto a parchment-lined baking sheet.
7. Press with fingers to about 1" thick.
8. Bake at 375 for about 10 minutes.
9. Mix glaze ingredients.
10. Glaze bars while still warm.
11. Cut along a diagonal to create diamond shapes.
12. Serve with a cup of Friendship Tea. Enjoy!

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Fiesta Friday- Tea Party Favors!

When I was in grade school, my mom always made friendship tea in cute tins for teacher gifts.  They were always a big hit.  So, when I was thinking about party favors for the Candy in Wonderland Tea Party, I remembered Mom's friendship tea and knew it was a perfect fit!






I shared the recipe for the mix with the other hostesses who put together the prettiest favors for the party.  Cat found some lovely cups and saucers and Lisa created the cute tags which coordinated with the darling invitations she made.





The mix is delicious and is perfect for Secret Santas, Bunco door prizes and Sunday school teacher gifts.   The fun is in finding cute containers to present it in!  To print out (and share) the friendship tea recipe, click on the card below.  Enjoy!

Ingredients:
1 - 18 oz jar Tang mix
1 - 4 oz pkg lemonade mix (powder)
1 c instant tea (powder)
2 1/2 c sugar
2 1/2 t. cinnamon
1 1/2 t. ground cloves

Method:
1. Mix all ingredients and store in an air-tight container.
2. Use 2-3 t. per cup hot water



 
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Silly Bee's Recipes!

Hello, chickadees!

I've added a new feature to my blog. Silly Bee's Recipes is a virtual recipe box of all my favorites on downloadable 4x6 recipe cards. Just click on the Silly Bee's Recipes button in the sidebar on the right to go to the recipe page. I'll be adding new recipe cards periodically, so check back to find 'em! I'll also create a post each time I add a new recipe card to the file so you don't miss out.

Happy cooking!

Silly Bee's Recipe Cards!

Cute. Free. Yours. 'Nuff said. Click on link to download.
Enjoy!

Silly Bee's Chickadees Recipe Cards

P.S.- Click on the Recipe Cards button on the right and download delicious recipes on 4x6 cards ready to trim and put in your recipe box!

Super Chocolate Deliciousness

These yummies are always a huge hit and they're easy peasy to make. The truffles in the photo are actually peanut butter truffles that I served at Angel Party a few years ago. (Good photo, right? All professional and everything.) I made the peanut butter truffles with the same recipe replacing the Oreos with Nutter Butters. If you plan to make both kinds, put some chocolate sprinkles on one of them to tell them apart.

The chocolate can be tricky--I melt about a half cup at a time in a glass Pyrex bowl in the microwave. Keep an eye on it so it doesn't burn and don't over stir it or it will get yucky. Stir it gently only if some of it didn't melt completely. The recipe is really simple and if you use a food processor, you don't need to wash a bunch of bowls!

Ingredients:
1 pkg. (1 lb. 2 oz.) OREOs, finely crushed (use a food processor- it's much easier)
1 pkg. (8 oz.) cream cheese, softened (really important that it's softened, but not melted)
2 pkgs. BAKER'S Semi-Sweet Chocolate, melted

Method:
1. Mix cookies and cream cheese until well blended. (I use a food processor.)
2. Shape into 1" balls. (I refrigerate them for about a half hour before dipping.)
3. Dip balls in melted chocolate; place on a waxed paper-covered baking sheet.
4. Add chocolate sprinkles to make them all fancy-like.
4. Refrigerate 1 hour or until firm. Store leftovers in tightly covered container in refrigerator. (I usually put waxed paper between the layers of truffles.

Enjoy!

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At Least The Filling Was Good

This is the smooth, rich, yummy pumpkin filling that I used for my pies.  In light of the pie crust fiasco instigated by the Pie Gremlin, you may want to find your own crust recipe.  If you have an awesome one, I'd love to try it!

Ingredients: 
1 c sugar

3 T flour

1 pkg (8 oz) cream cheese, softened

1 pkg (3 oz) cream cheese, softened

1 t ground cinnamon

1/4 t ground nutmeg

1/4 t ground ginger

1/4 t ground cloves

3 eggs

1 can (15 oz) pumpkin puree

insert pie crust ingredients here

   

Method:

1.  Bake your pie crust, show off.

2.  Heat oven to 375° F.

3.  In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth. 

4.  Add remaining ingredients to mixture.   Beat on medium speed, scraping bowl constantly, until smooth. Pour into pre-baked crust.

5.  Cover edge of crust with foil to prevent excessive browning.

6.  Bake 35 to 40 minutes or until knife inserted in center comes out clean.

7.  Cool completely before serving.   Store in refrigerator.

Enjoy!

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Scrumptious Scones and Berries

Scones and Berries

4 c flour
1 c + 2 T sugar
2 T baking powder
1 t salt
1 1/2 sticks unsalted butter
2 c +2 T heavy cream
4 pints berries

1. Combine flour, 3/4 sugar, baking powder and salt in large bowl. Cut in butter until mix is a course meal. (A potato masher works really well. Make sure your butter is room temp. Don't melt it!)

2. Blend 2 c heavy cream into mix. Place onto clean work surface. (Better off a floured surface. Or put down parchment paper-- easy cleanup.)

3. Press dough with palm of hand until 1" thick. Use large biscuit or cookie cutter to cut scones out. Place scones on baking sheet. (Or form plum-sized balls and place them on the baking sheet. Then press down with the palm of your hand until 1" thick and about 4" around. Make sure they are placed a couple inches apart.)

4. Refrigerate scones on baking sheet for 1 hour. (I covered the baking sheet with Saran wrap before refrigerating.)

5. Combine berries and 1/4 c sugar and let sit for 30 minutes. (I smashed some of the berries into the mixture. It's fun and tasty.)

6. Preheat oven to 400. (And do the baking dance.)

7. Remove scones from refrigerator.

8. Whisk together egg + 2 T heavy cream. Brush egg wash on scones and sprinkle with sugar.

9. Bake scones for 5 minutes. Reduce heat to 350. Continue baking for 25 minutes until golden brown. (Lovely, lovely golden brown)

10. Cool scones on baking rack. (Smell the yumminess.)

11. Serve scones with berries in a fancy compote dish or paper plate. (No chance of soggy-ing the plate, they won't be there long.)

- Martha Stewart Living

featuring commentary by Silly Bee's Chickadee

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Thanksgiving Everyday

We had our first Thanksgiving in our house this year.  My parents-in-law, sister, brother-in-law and parents came over for a late lunch. It was great. We had cranberries, potato salad, acorn squash, corn casserole, two kinds of stuffing and a fried turkey. I tell you what--that fried turkey was so good that I don't think I'll ever eat turkey the other way again. I like the dark meat with crispy skin. It's like a layer of turkey jerky with juicy goodness underneath!

Here's "my" famous corn casserole recipe that one of my favorite friends, Jennifer, shared with me. It's really her mom's recipe:

Carolyn's Corn Casserole

2- 6 oz. pkgs cornbread mix
1 stick butter
2 eggs
2- 15 oz. cans kernel corn, drained
2 - 15 oz. cans cream-style corn
2 cups sour cream
1 tablespoon sugar

1. Preheat oven to 350
2. Melt butter in 9"x13" pan. (I use Pyrex)
3. In a big bowl, beat eggs
4. Add in corn, sour cream, sugar, cornbread mix and melted butter (from the Pyrex pan) and mix well.
5. Pour batter back into pan
6. Bake for 1 hour and 15 minutes until brown on top and around edges.

I spent the night before Thanksgiving decorating the table and dessert table which is the console that I usually have in the living room. I bought a brown table cloth and pumpkin place mats. They matched my amber and fig Pottery Barn plates perfectly! And, I was very excited to be able to use my Grandma's amber drink glasses. Since I only have four, I just alternated them with clear glasses. (I'm going to start searching for more amber glasses to match Grandma's on Ebay.)



Instead of using place cards, I decided to make place decorations that would serve as a Thanksgiving activity. So, I cut leaves out of sturdy paper then used a couple beaded picks which I wrapped together with floral tape and tied them all together with a brown satin ribbon. Before we ate, I asked everyone to write things they were thankful for on their leaf and to take it home and put it somewhere they would see it everyday, like on their mirror or in their wallet. That way, whenever they see it, they can stop and thank God for their blessings and have Thanksgiving everyday throughout the year. I think everyone appreciated it. Yay for Thanksgiving!

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