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The Flowers Will Be Back Soon!
April 17, 2007
The flowers are a little hard to find outside right now.
So all you bakers lets help bring Spring back by making
flower cutout cookies or flower cupcakes. It just might
help us to think Spring. Flower pot Cupcakes or a bouquet
of Flower cutout cookies are great gifts to give for
Mother's Day. Not a baker how about making some chocolate
flowers on a stick.
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April 2007 NEWSLETTER
The Boarding House
409 Parkview St. NE
Massillon, OH 44646
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FROM THE STAFF
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Well, we made it through another holiday. It felt more
like Christmas than Easter!
As I have been waiting for the warmer weather to arrive,
I have been looking for new recipes to try. If you’re like
me, I get bored with the same things all the time and what
better time to try some new items but in the Spring.
We are also working on some new cake designs for Spring and
Summer.
We are always very excited when a new product or idea comes
out. But, our best ideas come from our customers. If you
have something that you would like to share or something
you would like for us to carry just let us know.
Hope everyone had a great Easter!
Let’s pray that Spring comes soon!
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FROM THE BAKERY
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You would have to be living in some other world not to
realize how big cupcakes are right now. We have (18)
different favors on our price list right now. Be sure to
check out the Cupcake Kicks located on our website at
www.eatyourdessertfirst.com. There are so many combinations
that you can really have a lot of fun thinking up new ones.
Here are a few suggestions!
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Flower Pot Cupcakes
1 pkg. devil’s food cake mix
16 pieces Fruit by the Foot
24 large green gumdrops
48 large assorted gumdrops
48 pretzel sticks
Fill greased muffin cups two-thirds full. Bake at 350
degrees for 18-20 minutes or until a toothpick comes out
clean. Cool for 5 minutes; remove from pans to wire racks
to cool completely.
Cut three 9-in. pieces from each fruit roll up. With a
small pastry brush, lightly brush water on one end of a
fruit strip. Wrap around bottom of cupcake; press ends
together. Repeat with remaining cupcakes. Lightly brush
water on one side of remaining fruit strips; fold in half
lengthwise. Brush one end with water; wrap around cupcake
top, slightly overlapping bottom fruit strip.
Press each gumdrop into a 1 ¼ in. circle. With scissors,
cut each green gumdrop into four leaf shapes; set aside.
Cut one end of each remaining gumdrop into a tulip shape.
Gently press a pretzel into each tulip-shaped gumdrop.
Gently press gumdrop leaves onto pretzels. Press two
flowers into the top of each cupcake.
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Patriotic Cupcakes
Just in time for Memorial Day!
1 pkg. White cake mix
½ teaspoon blue food coloring
½ teaspoon red food coloring
Prepare cake batter according to package directions.
In a small bowl, combine 1 1/3 cups batter and blue food
coloring. In another bowl, combine 1 1/3 cups batter and
red rood coloring. Leave remaining batter plain.
Fill paper-lined muffin cups with 2 tablespoons red batter,
2 tablespoons plain batter and 2 tablespoons blue batter.
Bake at 350 degrees for 20 - 24 minutes or until a
toothpick comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
Frost with vanilla frosting; decorate with sprinkles.
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"Anyone who stops learning is old, whether at twenty or
eighty. Anyone who keeps learning stays young.
The greatest thing in life
is to keep your mind young."
*Henry Ford {1863-1947 American Entrepreneur}
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MOTHER’S DAY IDEAS
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Keeping with our cupcake ideas. How about cupcakes with
icing flowers or you could use edible blossoms of your
choice.
Take your favorite boxed cake mix, follow the directions
for cupcakes. Ice with your favorite icing and top with an
icing flower and sprinkle with glitter. If you can’t make
the icing flowers, just call us and we will make them for
you! It couldn’t be any easier. Unless you want us to make
them for you.
Did you ever think of filling your cupcakes? We have (8)
different flavors of fillings. Maybe lemon with yellow or
lemon cake. Strawberry with white cake or maybe raspberry.
You make the choice.
Again, thinking about Mother’s Day. We are selling a
cupcake flower pot that holds (6) six cupcakes. It is a
great idea for any Mother’s Day gift. Boxes are available
for an extra charge. Visit our website to see a picture of
the finished product.
www.eatyourdessertfirst.com
Just Enjoy And Have Fun!
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DID YOU KNOW!
Brown Sugar can easily turn into a solid mass if left a
little too long. Instead of throwing it away, you can try
this. Soften brown sugar by placing a slice of fresh bread
into the packet or jar and close tightly. It may sound a
little bizarre, but you should notice a difference after a
few hours.
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THE CHOCOLATE SHOPPE
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Now that Easter is over many of you have asked how to store
your left over chocolate.
Store chocolate tightly wrapped in a cool, dry place. If
stored improperly, the appearance of the chocolate will
change. When chocolate is stored at too warm a
temperature, a fat bloom occurs, causing grayish-white
streaks or blotches in the chocolate. You can still melt
chocolate with blooms and incorporate it into batter or
dough for baked goods.
In my opinion, there is never enough chocolate. With
summer coming, it is so much fun to work with the palm
tree, flip flop and sea shell molds. What great
embellishments to your cakes or cookies.
Another Mother’s Day idea! Use any of the flower molds,
butterfly, bee or ant molds and fill a clay pot with a
flower bouquet. I don’t know any mother or grandmother who
wouldn’t love a gift of chocolate flowers
Check out all the summer molds and come up with your own
ideas!
The flowers are great for wedding favors too!
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TIPS OF THE MONTH
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NUTS: You already know that toasting nuts before using in
baking recipes intensifies their flavor. Another
bonus-toasted nuts aren’t as likely to sink to the bottom
of cake, quick bread, and brownie batters.
CHOCOLATE CAKE: When making a chocolate cake from a boxed
mix, try using cooked prepared coffee in place of the
water. It enhances the chocolate flavor, and best of all,
the cake tastes like it was from scratch.
BERRY BARRIER: Fresh berries used to make the bottom crust
of my pie soggy. Now I brush the unbaked bottom crust with
well beaten egg whites before filling. This creates a
barrier between the fruit and the crust, preventing juices
from leaking through.
STICKY SITUATION: Bottles with "sticky" contents (corn
syrup, honey, maple syrup, etc.) can be a hassle to keep
reopening. So before using the bottle for the first time,
wipe the threads with a light coating of oil. The lid will
never stick and won’t be difficult to open!
Want to share a cooking tip?
E-mail us at info@eatyourdessertfirst.com
Life Is Sweet....Eat Your Dessert First!
Thank you, for your support.
Vicki, Angela & Bill
The Boarding House
409 Parkview St. NE
Massillon, OH 44646
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to theboardinghouse@aol.com - type unsubscribe in subject.
Thank You.
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