Party Time Recipes
1 cup salted butter
2 cups brown sugar
2 cup brown rice syrup
2 teaspoon baking soda
5 quarts popped popcorn
1. Preheat oven to 250°F.
popcorn in a large bowl.
3. Melt butter
over medium heat.
4. Stir in brown
sugar and brown rice syrup.
5. Bring to
a boil, stirring constantly.
6. Boil without
stirring for 4 minutes, remove from heat,
and stir in baking soda.
7. Pour over
popcorn and stir to coat evenly.
8. Transfer caramel corn into 2 large,
shallow baking dishes or sheet trays.
9. Bake for 45 minutes, stirring every
10. Remove from oven.
Let cool completely before breaking the
caramel corn into pieces.
3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 bay leaf
8 black peppercorns
1 teaspoon sugar
10 hard-boiled eggs, peeled
3 cup mayonnaise
1 tablespoon whole-grain mustard
2 tablespoons minced shallot
salt, to taste
1 tablespoon microgreens or flat
leaf parsley for garnish
1. Bring water, vinegar, beet, sugar, and
2 teaspoon salt to a boil in a 2-quart
2. Simmer, covered, until beet
is tender–about 20 minutes.
and allow to cool completely.
beet mixture to a container, add eggs,
and marinate in the refrigerator for at
least 2 hours, stirring once or twice.
5. Remove eggs from beet mixture and
6. Pat eggs dry, cut in
half lengthwise, and remove yolks.
7. In a
small bowl, mash yolks with mayonnaise,
mustard, and shallot.
8. Season to taste
9. Divide among egg whites.
10. Garnish with microgreens.
2 cup butter
2 cup shortening
2 cup sugar
2 cup powdered sugar
2 teaspoons vanilla
4 cups flour
2 teaspoon baking soda
2 teaspoon cream of tartar
2 teaspoon salt
2 large egg whites
2 teaspoons lemon juice
3 cups powdered sugar, sifted
Butterflies can be purchased on
1. Preheat oven to 375°F.
2. In a stand
mixer, cream butter, shortening, and
sugars on medium-high speed until light
3. Scrape down sides.
in egg and vanilla.
5. Sift flour, soda,
and tartar together and add to creamed
6. Shape dough into 1-inch
balls and place on lightly greased cookie
7. Dip the bottom of a water glass
greased with butter into granulated sugar
and press balls flat, re-dipping glass
for each cookie.
8. Bake for 10 to 12
minutes until light golden brown.
9. While cookies cool, prepare royal icing
by combining all icing ingredients in a
small bowl, adding water or powdered
sugar to consistency.
10. Cover tightly
until ready to use.
11. Prepare a cooling
rack placed over a cookie sheet lined with
12. One at a time, dip cookies
into royal icing and allow excess to drip
back into bowl.
13. Place cookies on
cooling rack and allow to dry completely.
14. To attach the butterflies, brush the
back of the appliqué with corn syrup and
adhere to cookie.
1 box store-bought vanilla cake mix,
plus additions (eggs, oil)
1 can pre-made vanilla icing
1 lb vanilla candy coating drops
24 lollipop sticks
large piece of Styrofoam (optional)
1. Prepare cake according to package
2. Allow to cool completely.
3. Crumble cake into large bowl and add
half the container of frosting.
4. Stir to
combine, adding additional frosting until
mixture can hold a ball shape.
into 1.5- to 2-inch rounds.
6. Prepare a
cookie sheet coated with wax paper.
7. Melt candy drops in double boiler or
in heat-proof bowl set over simmering
8. Working one at a time, dip
one end of lollipop sticks into melted
candy drops and insert into top of cake
9. Allow to dry. This will help
the cake adhere to the lollipop sticks.
10. Once dry, working one at a time, dip
each cake pop into melted candy drops,
11. Sprinkle with
12. Place on wax
paper to dry or insert stick into a piece of
Styrofoam or foam board to dry upright.