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Foodie Friday

01 Jul

Wedding season is upon us! My son gets married in two weeks. In honor of his impending nuptials and my future daughter-in-love, here are some delicious recipes for you.

Mexican Wedding Cookies:
1 C. salted butter
1/2 C. 10X sugar
1 t. vanilla
1 3/4 C. all-purpose flour
1 C. pecans, chopped fine
Preheat oven to 275*. Line a baking sheet with parchment paper. Using a mixer, cream butter and sugar until smooth. Add vanilla, then add flour by increments. Stir in pecans by hand. Dust your hands with flour, then pinch a teaspoon of the dough and roll into a ball. Place dough balls on the baking sheet, an inch apart. Bake at 275* for 40 minutes. While cookies are still warm (not hot), roll in 10X sugar. Allow to cool completely. Store in airtight container. Makes 2.5 dozen cookies.

Italian Wedding Soup:
1/2 small sweet onion, chopped fine
2 T. fresh chopped parsley
1 small egg
1 clove garlic, minced
1/2 t. salt
1 slice white bread, crust removed and broken into little pieces
1/4 C. grated parmesan
4 oz. ground beef
4 oz. ground pork
black pepper

Meatballs: In a large bowl, blend the first six ingredients listed above. Stir in cheese, beef, and pork. Combine well. Shape meatballs by the tablespoon. Place on a baking sheet.

Next, the broth:

48 oz. chicken stock
1/2 lb. chopped kale
1 large egg
1 T. grated parmesan
salt and pepper

Bring stock to a boil in a large pot. Add raw meatballs and kale. Simmer about 10 minutes, or until the meatballs are cooked. In a bowl, whisk egg and cheese. As you stir the soup, drizzle the egg/cheese mixture into it. The broth will slightly thicken. Season with salt, pepper, and extra parmesan if desired. Serve with crusty bread.

White Almond Wedding Cake:
1 pkg. white cake mix
1 C. all-purpose flour
1 C. granulated sugar
1/2 t. salt
1 1/3 C. water
1 C. sour cream
2 T. canola oil
1 t. almond extract
1 t. vanilla extract
4 large egg whites

Preheat oven to 325*. Butter and flour 11X13 pan. In a large bowl stir the cake mix, flour, sugar, and salt. Add the sour cream, water, oil, extracts, and egg whites. Using a mixer, mix on low about 5 minutes. Pour the batter into the pan. Bake on 325* for 20-25 minutes. Test cake with a toothpick to ensure it’s done. Allow to cool completely.

Icing:
1 C. shortening
1/2 t. salt
1 1/2 t. clear vanilla extract
1/4 t. almond extract
1/2 C. water
2 boxes 10X sugar, sifted

Mix ingredients, but only use one box of powdered sugar. Mix for 5 minutes with an electric mixer. Add the other box of powdered sugar and mix another 5 minutes, adding extra water by teaspoon until you achieve the consistency of icing you desire. Frost the cooled cake. Refrigerate.

Enjoy!

 
2 Comments

Posted by on July 1, 2016 in Recipe, wedding, Writing

 

Tags: , ,

2 responses to “Foodie Friday

  1. kararhunt

    July 1, 2016 at 7:30 am

    Yum!!!

    Like

     
  2. Robin Patchen

    July 1, 2016 at 8:20 am

    I love wedding cookies! I always make them at Christmas–they’re a nice contrast to all the chocolate. And the soup–that looks good! Thanks.

    Like

     

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