Shower Fare

SHOWER FARE ELEGANT WHITE PUNCH This would also be an excellent punch to serve at a wedding. 4 cups (1 L) white grape juice, chilled 1 cup (250 mL) frozen lemonade concentrate, thawed 4 cups (1 L) club soda, chilled Lemon slices Combine grape juice and lemonade concentrate in a punch bowl. Gently stir in club soda. Float lemon slices on top of punch. Yield: 9 cups (2.25 L). Note: To make this an alcoholic punch, 3/4 cup (175 mL) white rum or vodka may be added. SPRING PUNCH 8 cups (2 L) pineapple juice, chilled 1 can (355 mL) frozen lemonade concentrate, thawed 8 cups (2 L) carbonated lemon lime beverage, chilled Orange and lemon slices Combine all ingredients except orange and lemon slices in a punch bowl. Add orange and lemon slices. Serve immediately. Yield: About 18 cups (4.5 L). SPARKLING ROSÉ SPRITZERS Place 2 – 3 ice cubes in each stemmed glass Fill halfway with chilled rosé wine and top with chilled club soda or sparkling water. QUICK ORANGE FRUIT DIP 1 pkg (4 serving size) instant vanilla pudding mix 1 1/2 cups (375 mL) light cream 3/4 cup (175 mL) frozen orange juice concentrate, thawed 1/4 1/2 1/4 1 cup (50 mL) sour cream tsp (2 mL) ginger cup (50 mL) rum or sambuca liqueur, optional tsp (5 mL) vanilla Combine all ingredients and whisk gently until lightly thickened. Refrigerate about 4 hours to blend flavours. Serve with a selection of fresh fruit. Yield: 3 cups (750 mL). AMARETTO FRUIT DIP 1 cup (250 mL) sour cream 1/4 cup (50 mL) amaretto liqueur 1/4 cup (50 mL) icing sugar 1/4 tsp (1 mL) cinnamon Pinch nutmeg Pinch cloves Combine all ingredients until smooth. Cover and refrigerate for 2 hours or up to 24 hours. Yield: 1 1/4 cups (300 mL). Call the ATCO Blue Flame Kitchen home economists, Monday to Friday, 10 a.m. to 4 p.m. ■ Edmonton area 420-1010 ■ Lloydminster toll-free 1-306-825-5010 ■ Other locations in Alberta toll-free 1-877-420-9090 To purchase cookbooks, call the order desk toll-free 1-800-840-3393. For cooking ideas and great recipes, visit our website at www.atcoblueflamekitchen.com. CHUNKY SALSA DIP 8 2 1/4 1 1/2 oz (250 g) pkg light cream cheese tbsp (25 mL) light mayonnaise cup (50 mL) light sour cream small can diced green chilies, drained cup (125 mL) finely diced peeled cucumber 1 1/4 1 1 1/4 cup (250 mL) finely chopped tomatoes cup (50 mL) finely chopped onion garlic clove, crushed - 2 tsp (5 – 10 mL) chili powder tsp (1 mL) salt Freshly ground pepper Combine cream cheese, mayonnaise and sour cream. Stir in remaining ingredients. Cover and chill several hours to blend flavours. Serve with raw vegetables or tortilla chips. Yield: 3 cups (750 mL). BACON CLAM DIP 1 4 2 3 2 2 can (5 oz/142 g) baby clams oz (125 g) light cream cheese, softened tbsp (25 mL) sour cream strips bacon, cooked and crumbled tbsp (25 mL) finely chopped red bell pepper green onions, finely chopped 1 1 1/2 1/2 1/4 tsp (5 mL) basil, crumbled tbsp (15 mL) chopped fresh parsley tsp (2 mL) prepared horseradish tsp (2 mL) lemon juice tsp (1 mL) Worcestershire sauce Dash hot pepper sauce Drain clams, reserving 1 tbsp (15 mL) juice. Rinse, drain and chop clams; set aside. Beat together cream cheese and sour cream. Stir in clams, reserved juice and remaining ingredients (bacon through hot pepper sauce). Cover and refrigerate for up to 24 hours. Do not freeze. Serve with pita chips or vegetables. Yield: 1 1/2 cups (375 mL). Preparation Tip: If commercially prepared pita chips are unavailable, cut pita bread into small triangles. Place in a single layer on a cookie sheet. Bake at 300°F (150°C) for 30 – 35 minutes or until crisp and golden. SMOKED SALMON BUTTER Use this delicious butter as a spread for mini bagels, Parker House rolls or fancy sandwiches. 1 pkg (85 g) frozen smoked salmon, thawed 1/2 cup (125 mL) butter, softened 1 1/2 tsp (7 mL) vodka or gin, optional 1 tsp (5 mL) fresh lemon juice 1/4 tsp (1 mL) grated lemon peel 1/8 tsp (0.5 mL) dill weed Chop salmon; reserve 1 tbsp (15 mL) for garnish. Combine remaining salmon, butter, vodka, lemon juice, peel and dill weed in a food processor. Process until smooth. Spoon salmon butter into a serving dish. Garnish with reserved salmon. Cover and refrigerate for at least 2 hours or up to 24 hours. Yield: 1 cup (250 mL). Shower Gift Suggestions for a Bride Tea towels make useful gift wrap. Tie with coordinating ribbon or use string, twine or pins to hold in place. Utensils, such as a whisk, vegetable peeler, zester or kitchen rasp can be tied on for a practical decoration in place of a bow. • • • • • • • • • • picnic or patio items a wooden serving tray kitchen scissors specialty bakeware, such as a springform pan, a bundt pan, tart or quiche pan heat resistant spatulas a digital timer a meat thermometer, candy thermometer, oven or refrigerator thermometer a pie pastry blender, rolling pin or pie plate tea towels (linen is wonderful for drying crystal wine glasses) a basic cookbook (and, include an ATCO Blue Flame Kitchen holiday cookbook and barbecue cookbook) • • • • • • • • • • • a recipe box with favourite recipes included (each guest may be asked to bring a favourite) handmade pottery items microfibre cleaning cloths barbecue items, such as a wok or grill topper, mitts and utensils fancy cookie or hors d’oeuvre cutters placemats and napkins in a seasonal theme such as Christmas, Valentine’s or Easter good quality knives garden tools plastic storage containers a tool box a collection of stain removal items POTTED FETA WITH ROSEMARY AND LEMON 3 green onions 3/4 cup (175 mL) butter, softened 1 1/3 cups (325 mL) crumbled feta cheese 1 tsp (5 mL) rosemary, crumbled 2 tsp (10 mL) grated lemon peel Cut onions into 3 inch (7.5 cm) lengths. With machine running, drop onions through feed tube of food processor and process until finely chopped. Add remaining ingredients (butter through lemon peel) and process until smooth. Transfer to a serving dish. Cover and refrigerate for up to 3 days. Do not freeze. Allow mixture to stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 1 1/2 cups (375 mL). POTTED BLACK PEPPER CHEESE 8 1/2 1 1 1/2 oz (250 g) cream cheese, softened cup (125 mL) butter, softened clove garlic, finely minced, optional tsp (7 mL) coarsely ground pepper 1/8 tsp (0.5 mL) onion powder 1/8 tsp (0.5 mL) garlic powder 1/8 tsp (0.5 mL) celery salt Coarsely ground pepper Combine all ingredients and blend thoroughly. Pack firmly into 2 pate pots. Garnish with pepper. Cover tightly and refrigerate for up to 4 days. Do not freeze. Yield: About 1 1/2 cups (375 mL). ORANGE MUSTARD CHICKEN WINGS 1 2 1/2 1/4 1 tbsp (15 mL) oil cloves garlic, crushed cup (125 mL) orange marmalade cup (50 mL) Dijon mustard tbsp (15 mL) Worcestershire sauce 1 1/2 1 1/2 1 1/4 1 1/4 tsp (7 mL) dry mustard tsp (7 mL) brown sugar tbsp (15 mL) white wine vinegar tsp (1 mL) salt lb (0.625 kg) chicken wing drumettes Combine first 9 ingredients (oil through salt) in a double plastic bag. Add chicken to marinade; squeeze bag to coat. Seal bag and place on a plate. Refrigerate for 2 hours or up to 24 hours. Line a shallow pan with foil. Place wings on a rack in prepared pan. Bake at 350°F (180°C) for 45 minutes or until golden brown. Serve hot. Baked wings may be frozen for up to 1 month. Yield: About 18 wings. SPINACH ROLL-UPS 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry 1 cup (250 mL) mayonnaise 1 cup (250 mL) sour cream 2 1/2 1 10 green onions, chopped cup (125 mL) chopped cooked bacon envelope (1 oz/28 g) ranch dressing mix flour tortillas (10 inch/25 cm) Combine all ingredients except tortillas. Spread 1/4 cup (50 mL) mixture over each tortilla, leaving a 1/2 inch (1.25 cm) border. Tightly roll up each tortilla jelly-roll fashion. Wrap each roll individually with plastic wrap. Refrigerate 4 – 6 hours or up to 24 hours. Trim ends off each roll. Cut rolls into 8 – 10 pieces. Yield: About 90 pieces. Preparation Tip: For best results, spinach should be completely dry. Squeeze spinach until no more moisture can be extracted. SMOKED SALMON ROLLS 8 3 3 1 1/2 oz (250 g) cream cheese, softened tbsp (40 mL) mayonnaise tbsp (40 mL) honey mustard tsp (7 mL) dill weed 6 3 6 375 flour tortillas (8 inch/20 cm) tbsp (40 mL) capers, rinsed and drained large butter lettuce leaves, thick ribs removed g thinly sliced smoked salmon Beat together cream cheese, mayonnaise, mustard and dill weed. Spread evenly over tortillas. Sprinkle with capers and cover with lettuce. Lay salmon over top. Tightly roll up each tortilla jelly-roll fashion. Wrap each roll individually with plastic wrap. Refrigerate for 4 – 6 hours or up to 24 hours. Cut diagonally into 1 inch (2.5 cm) thick slices. Yield: About 40 pieces. Shower Gift Suggestions For a New Baby and a New Mother • • • • • • • • • • • • • For a new mother: bath oil and a fragrant candle a “skinny” shirt a parenting book a specific date to clean house and bring dinner a gift certificate for a back rub, manicure or facial soap, hand or foot cream from a specialty shop a pair of cosy slippers a frozen casserole a gift certificate for pizza to be delivered a book of children’s birthday party ideas a hand blender for preparing baby food mini storage containers for freezing baby food or for carrying snacks in the diaper bag a handmade invitation for lunch at a favourite restaurant For a new baby: • • • • • • • • • • • • a book of classic poems or stories or, a tape of lullabies a memory book or wall growth chart a handmade sweater, baby bonnet or afghan diaper service several identical picture frames for pictures at different ages developmental toys a piggy bank a selection of bibs for different ages a gift certificate for a photo session baby bath items, such as towels, facecloths, tub toys, and shampoo car seat comfort items, such as a neck support, or cuddle bag receiving blankets make useful gift wrap with a rattle or soft toy in place of bow MUSTARD CHEDDAR CRISPS A Blue Flame KitchenTM favourite! 4 1 1 1/4 cups (1 L) shredded cheddar cheese cup (250 mL) butter, softened egg yolk cup (50 mL) Dijon mustard 2 1/4 1 2 tbsp (25 mL) dry mustard cup (50 mL) mustard seed tsp (5 mL) salt cups (500 mL) flour In a food processor, combine cheese and butter until smooth. Add egg yolk and Dijon mustard; process 15 seconds. Add remaining ingredients and process, using an on/off motion, just until combined. Transfer dough to a bowl; cover and chill 15 – 30 minutes. Halve dough and shape into four 10 inch (25 cm) logs. Wrap logs with plastic wrap and chill until firm, about 2 hours. Using a sharp knife, thinly slice each log into 1/8 – 1/4 inch (3 – 6 mm) thick slices. Place 1 inch (2.5 cm) apart on greased cookie sheets. Bake at 350°F (180°C) for 12 – 14 minutes or until golden. Remove from cookie sheets and cool on racks. Store in a covered container in refrigerator for up to 2 weeks or freeze. Yield: About 12 dozen crisps. Preparation Tip: This recipe should be prepared using a food processor. GREEK CAESAR SALAD 3/4 1/4 2 1 1/4 1/8 cup (175 mL) light mayonnaise cup (50 mL) fresh lemon juice cloves garlic, crushed tsp (5 mL) oregano, crumbled tsp (1 mL) salt tsp (0.5 mL) freshly ground pepper 8 3/4 1 1/2 cups (2 L) torn romaine lettuce cup (175 mL) pitted ripe olives small red onion, thinly sliced cup (125 mL) shredded dry pack feta cheese Pita Croutons, recipe follows To prepare dressing, whisk together first 6 ingredients (mayonnaise through pepper). Cover and refrigerate until serving. Combine lettuce, olives, onion and cheese; toss with dressing. Sprinkle with Pita Croutons. Serves 6 - 8. Pita Croutons: Combine 2 tbsp (25 mL) olive oil, 1 tsp (5 mL) crumbled oregano and 1 clove crushed garlic. Carefully split 1 pita bread into 2 rounds. Brush oil mixture over both sides of bread rounds. Place on a cookie sheet. Bake at 400°F (200°C) for 5 – 7 minutes or until crisp and golden. Cool. Break into small pieces. A special gift the hostess may wish to give to the new mom or busy bride (in a private quiet moment) is pre-addressed thank you cards for those who attended the shower – ready for the new mom or bride to write her personal note of thanks. FRUIT SALAD WITH LIME CILANTRO DRESSING This is a beautiful salad with a refreshing flavour! 1 can (14 oz/398 mL) pineapple chunks, drained 3 cups (750 mL) pink grapefruit sections 2 large navel oranges, peeled and sectioned 2 firm kiwi fruit, peeled and sliced 1/3 1/3 2 2 cup (75 mL) orange juice cup (75 mL) fresh lime juice tbsp (25 mL) honey tbsp (25 mL) chopped fresh cilantro Slivered peel of a large lime Fresh cilantro leaves Combine fruit in a double plastic bag. Combine orange juice, lime juice, honey and chopped cilantro. Pour over fruit. Seal bag and refrigerate for at least 1 hour or for up to 4 hours, turning bag occasionally. Drain fruit mixture and place in a shallow serving dish. Sprinkle lime peel over top. Garnish with cilantro leaves. Serves 8. HAM AND APPLE PIZZA 1 pizza crust (12 inch/30 cm), baked Oil 1 1/2 cups (375 mL) shredded cheddar cheese 1/2 cup (125 mL) diced ham 1 unpeeled apple, cored and sliced Place pizza crust on a pizza pan or cookie sheet. Brush with oil. Sprinkle dough with 1 cup (250 mL) cheese. Top with ham and apple slices. Sprinkle with remaining 1/2 cup (125 mL) cheese. Bake at 400°F (200°C) for 20 minutes or until golden brown. Cut into wedges. Serves 6. LUNCHEON TURKEY CROISSANTS 4 oz (125 g) cream cheese, softened 2 tbsp (25 mL) orange marmalade 1/4 cup (50 mL) chopped pecans 4 large croissants, split 1/2 cup (125 mL) cranberry sauce Sliced turkey Combine cream cheese, marmalade and pecans. Spread evenly on bottom halves of croissants. Spread cranberry sauce over cheese layer. Top with several turkey slices. Cover with croissant tops. Serves 4. CHEESE AND ARTICHOKE FONDUE Serve this delicious mixture in a ceramic fondue pot, in a chafing dish, or from a heavy serving dish placed on a warming tray. 1 1/2 cups (375 mL) diced processed cheese loaf 1 tbsp (15 mL) flour 1 tsp (5 mL) dry mustard 1 cup (250 mL) milk 1 tbsp (15 mL) Worcestershire sauce Dash hot pepper sauce Dash nutmeg 1 1/2 cups (375 mL) shredded cheddar cheese 1 can (14 oz/398 mL) artichoke hearts, drained and chopped French bread cubes Combine processed cheese, flour and dry mustard in a medium saucepan. Stir in milk, Worcestershire sauce, hot pepper sauce and nutmeg. Cook over low heat, stirring occasionally, until processed cheese is melted. Add cheddar cheese and stir until melted. Stir in artichokes. Serve warm with French bread cubes. Preparation Tip: The Blue Flame KitchenTM used Kraft Velveeta processed cheese in this recipe. As guests arrive, baby shower gifts may be placed in: ● a diaper pail ● a laundry basket ● a toy wagon or baby sleigh ● a tote bag or diaper bag ● a toy box ● a baby bath tub. Or, they may be placed on: ● a baby afghan, towel or crib sheet ● or piled in the hostess’ rocking chair. TURKEY TETRAZZINI 2 3 3 3 2 1 2 1/2 1/4 cups (500 mL) sliced fresh mushrooms green onions, sliced tbsp (40 mL) butter tbsp (40 mL) flour cups (500 mL) turkey or chicken stock cup (250 mL) light cream tbsp (25 mL) dry sherry tsp (2 mL) freshly ground pepper tsp (1 mL) salt Dash nutmeg 1/4 cup (50 mL) grated Parmesan cheese 4 cups (1 L) cubed cooked turkey 1/2 cup (125 mL) diced roasted red peppers or pimientos 1 lb (500 g) spaghetti, cooked and drained 1/4 cup (50 mL) grated Parmesan cheese 1/2 cup (125 mL) buttered crumbs To prepare sauce, sauté mushrooms and onions in butter until tender. Stir in flour until blended. Gradually stir in stock. Simmer gently, stirring frequently, until thickened. Stir in next 5 ingredients (cream through nutmeg) and 1/4 cup (50 mL) Parmesan cheese. Simmer 2 minutes. Combine sauce with turkey, peppers and spaghetti. Transfer mixture to a greased 9x13 inch (23x33 cm) casserole. Sprinkle with remaining 1/4 cup (50 mL) Parmesan cheese and buttered crumbs. Bake at 350°F (180°C) for 30 minutes or until heated through. Serves 8. Preparation Tip: To make buttered crumbs, combine 1/2 cup (125 mL) soft bread crumbs and 1/2 - 1 tbsp (7 - 15 mL) melted butter or margarine. SHRIMP AND PASTA BAKE 2 1 1/4 1/3 1/3 3 2 3/4 green onions, sliced clove garlic, crushed cup (50 mL) butter cup (75 mL) flour cup (75 mL) dry white wine cups (750 mL) light cream tbsp (25 mL) tomato paste tsp (3 mL) salt 1/2 tsp (2 mL) freshly ground pepper Dash nutmeg 2 pkgs (340 g each) frozen raw shrimp, thawed, peeled and deveined 2 tbsp (25 mL) chopped fresh parsley 1 1/2 tsp (7 mL) dill weed 3/4 cup (175 mL) grated Parmesan cheese, divided 1 lb (500 g) farfalle pasta, cooked and drained Sauté onions and garlic in butter for 1 minute. Stir in flour. Cook, stirring constantly, for 1 minute. Stir in wine and cook for 1 minute. Add next 5 ingredients (cream through nutmeg) and cook over medium heat, stirring constantly, until thickened. Stir in shrimp and cook gently over low heat, just until shrimp are pink and cooked through. Do not overcook. Stir in parsley, dill and 1/4 cup (50 mL) Parmesan cheese. Toss shrimp mixture with cooked pasta. Transfer mixture to a greased shallow 3 quart (3 L) casserole dish. Sprinkle with remaining 1/2 cup (125 mL) Parmesan cheese. Casserole may be prepared to this point and refrigerated for up to 24 hours. Bake casserole, covered, at 350°F (180°C) for 40 minutes. Remove cover and bake for an additional 10 minutes. Serves 8 – 10. Preparation Tip: Farfalle is pasta shaped like small butterflies or bow ties. It can be purchased in large supermarkets. MARSHMALLOW BERRY CLUSTERS 3 tbsp (40 mL) butter 4 1/4 cups (1.05 L) miniature marshmallows, divided 1 1/2 tsp (7 mL) vanilla 3/4 cup (175 mL) coarsely chopped peanuts 1/2 cup (125 mL) dried blueberries or dried cranberries 1 1/2 cups (375 mL) broken pretzel sticks 1 cup (250 mL) chocolate chips Melt butter in medium saucepan over low heat. Stir in 3 1/4 cups (800 mL) marshmallows. Cook and stir just until melted. Stir in vanilla; cool slightly. Fold in remaining 1 cup (250 mL) marshmallows, peanuts, blueberries, pretzels and chocolate chips. Do not overmix. Some of the chocolate chips and marshmallows should remain intact. Using buttered hands, shape rounded spoonfuls (1 tbsp/15 mL) of mixture into mounds on wax paper-lined cookie sheets. Cover and refrigerate until firm. Store clusters, layered with wax paper, in an airtight container in refrigerator for up to 2 weeks or freeze for up to 1 month. Yield: 3 dozen clusters. LEMON TASSIES 1/2 4 1/2 1 2 1/2 cup (125 mL) butter, softened oz (125 g) cream cheese, softened tsp (2 mL) vanilla cup (250 mL) flour eggs cup (125 mL) sugar 2 tbsp (25 mL) butter, melted 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) grated lemon peel Dash salt 1/4 cup (50 mL) flaked coconut Beat together butter, cream cheese and vanilla until blended. Stir in flour. Cover and chill dough for 1 hour or until firm enough to handle. Roll dough into 24 balls. Press each ball evenly into bottom and up sides of a mini-muffin cup. Beat together next 6 ingredients (eggs through salt) until well blended. Stir in coconut. Spoon a scant 2 tsp (10 mL) of egg mixture into each shell. Bake at 325°F (160°C) for 25 minutes or until tops are lightly browned. Cool in pans 5 minutes. Remove from pans and cool on racks. Yield: 24 tassies. TIRAMISU CHEESECAKE Delicious served with a raspberry puree! 2 1/2 8 1/2 16 pkgs (4 oz/125 g each) ladyfingers cup coffee liqueur, divided squares semi-sweet chocolate cup strong coffee oz (500 g) cream cheese, softened 1/2 1/2 1 1 cup sugar cup milk envelope unflavoured gelatin cup whipping cream, whipped Cocoa Arrange half of ladyfingers, trimming to fit as necessary, in bottom of a 9 inch springform pan. Drizzle with 2 tbsp liqueur. Melt chocolate and coffee in a heavy saucepan over low heat. Cool to room temperature. Beat together cream cheese and sugar. Gradually beat in milk. In a small saucepan, sprinkle gelatin over 1/4 cup coffee liqueur. Heat over low heat until melted. Beat gelatin into cheese mixture until smooth. Fold in whipped cream. Pour half of chocolate mixture over ladyfingers. Spread with half of cream cheese mixture. Trim and arrange remaining ladyfingers over top. Drizzle with remaining 2 tbsp liqueur. Repeat layering with chocolate and cream cheese mixtures. Cover and refrigerate for at least 8 hours or up to 3 days. Do not freeze. Dust with cocoa to serve. Cut into wedges using a hot wet knife. Serves 10 - 12. RASPBERRY PUREE Puree one package frozen sweetened raspberries (thawed) in a blender or food processor. Force puree through a fine mesh stainless steel sieve to remove seeds. Sweeten to taste with sugar. A dash of lemon juice enhances the flavour. GINGER TOFFEE BOMBE 1 1/3 1/4 4 1 cups (325 mL) ginger cookie crumbs cup (50 mL) butter, melted cups (1 L) vanilla ice cream, softened tsp (5 mL) vanilla 1/2 tsp (2 mL) ginger 4 Skor bars (39 g each), crushed Praline Sauce, recipe follows Line a 6 cup (1.5 L) nicely-shaped bowl with plastic wrap; set aside. Combine crumbs with butter; press into prepared bowl. Place in freezer while preparing filling. Combine ice cream with vanilla, ginger and Skor bars. Spoon into prepared bowl. Cover and freeze until firm, at least 8 hours or for up to 1 week. To serve, let bombe stand at room temperature 5 minutes; invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges and serve with warm Praline Sauce. Serves 10. Praline Sauce: Combine 1/2 cup (125 mL) packed brown sugar, 1/2 cup (125 mL) whipping cream and 1/4 cup (50 mL) butter in a saucepan. Bring to a boil, stirring occasionally. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1/4 cup (50 mL) chopped toasted almonds and 1 tsp (5 mL) vanilla. Sauce may be prepared and refrigerated for up to 24 hours. Reheat over low heat. Yield: 1 cup (250 mL). As guests arrive, wedding shower gifts may be placed in: ● a large floor basket ● a patio flower container or basket ● a plastic storage container ● a zippered carry-on travel bag. Or, they may be placed on: ● a folded afghan ● or piled together on the floor in full view of guests. FROZEN PEANUT BUTTER PIE 1/2 1 1/2 3 8 1 cup (125 mL) butter, melted cups (375 mL) Oreo cookie crumbs tbsp (40 mL) finely chopped peanuts oz (250 g) cream cheese, softened cup (250 mL) sugar 1 cup (250 mL) peanut butter 2 tsp (10 mL) vanilla 1 cup (250 mL) whipping cream, whipped Chocolate Topping, recipe follows 1/2 cup (125 mL) coarsely chopped peanuts To prepare crust, combine melted butter, crumbs and 3 tbsp (40 mL) peanuts. Press mixture into a 9 inch (23 cm) pie pan. Refrigerate until ready to use. Using an electric mixer, beat cream cheese and sugar until smooth. Beat in peanut butter and vanilla. Fold in 1/4 of whipped cream until blended. Fold in remaining whipped cream. Spoon filling into prepared crust. Spread Chocolate Topping over filling. Sprinkle with peanuts. Cover and freeze until firm. May be frozen for up to 1 month. To serve, cut with a hot wet knife. Serves 10. Preparation Tip: Do not use light peanut butter in this recipe. Chocolate Topping: Combine 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sugar in a small heavy saucepan over medium heat. Boil, without stirring, until mixture is reduced to 2/3 cup (150 mL), about 6 minutes. Remove from heat and stir in 1/4 cup (50 mL) butter and 2 squares semi-sweet chocolate, chopped, until melted. Stir in 1/2 tsp (2 mL) vanilla. Cool to room temperature. LEMON PROFITEROLES A miniature cream puff with a tangy filling. 1/2 cup (125 mL) water 1/4 cup (50 mL) butter Dash salt 1/2 cup (125 mL) flour 2 eggs 3/4 1/2 1/4 1/2 cup (175 mL) lemon curd tsp (2 mL) grated lemon peel tsp (1 mL) vanilla cup (125 mL) whipping cream, whipped Raspberry Sauce, recipe follows In a medium saucepan, combine water, butter and salt. Bring mixture to a boil over medium heat. Add flour all at once and stir vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth and glossy. Pipe or spoon dough onto a lightly greased cookie sheet to form 16 small mounds. Bake at 425°F (220°C) for 10 minutes. Reduce temperature to 350°F (180°C) and bake for 10 minutes longer. Remove from oven; pierce side of each puff with a small knife. Turn off oven. Return puffs to oven and let stand with door ajar for 10 minutes. Cool on a rack. Puffs may be stored in an airtight container in refrigerator for up to 2 days. Combine lemon curd, lemon peel and vanilla; fold in whipped cream. Slice tops off puffs. Pipe or spoon filling into bottoms; replace tops. Profiteroles may be filled and refrigerated for up to 4 hours. To serve, place 2 profiteroles on each dessert plate. Drizzle Raspberry Sauce around profiteroles. Serves 8. Raspberry Sauce: Thaw one package (425 g) frozen sweetened raspberries. Puree raspberries in a blender or food processor. Force puree through a fine mesh stainless steel sieve to remove seeds. Combine puree with 2 tbsp (25 mL) sugar and 1 tbsp (15 mL) cornstarch in a nonreactive saucepan. Cook mixture over medium heat until thickened. Stir in 1/2 tsp (2 mL) vanilla; cool completely. Cover and refrigerate. Yield: 1 cup (250 mL). “A wedding shower is a gathering of friends in honour of a forthcoming marriage. It is a celebration distinguished by the “showering” of gifts on the guest of honour, the bride. A morning coffee, a luncheon, a cocktail party or a buffet dinner – all are suitable.” “Baby showers are most often given before the baby is born so that the mother will have the use of the shower gifts right away. This helps her know what she needs to purchase or borrow herself, as well as providing excitement to the last weeks of her pregnancy.” Emily Post’s Etiquette 16th Edition March 2001