RED VELVET CAKE :)

*Mother's Day Collection-A decandent treat for Mom!!!  1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 TB cocoa 2 oz red food coloring 1 tsp salt 1 tsp vanilla 1 cup buttermilk 2 1/2 cups sifted cake flour 1 1/2 tsp soda 1 1/2 tsps vinegar Cream Cheese Frosting Cream shortening and sugar. Add eggs, one at a time, beating well after each. Make a paste of cocoa and food coloring; stir into creamed mixture. Mix salt and vanilla with buttermilk. Add to creamed mixture alternately with flour. Blend soda and vinegar; fold into mixture (do not beat). Turn batter into two prepared. 9-inch cake pans. Bake at 350 degrees for about 30 min. Cool then fill and frost with soft, creamy Cream Cheese Icing (Source: Dorothy Dean Whipped Cream Cheese Icing: 12 oz cream cheese (at room temperature) 1/2 cup powdered sugar 1/4 cup butter (softened)or margarine(optional) 1 tsp vanilla extract Combine all ingredients in bowl of stand mixer fitted with paddle attachment. Beat at low speed until sugar is incorporated. Increase speed to medium high and beat until icing is light and whipped about 3-4 min. NOTE: Adding butter or maragarine to the mixture will make the icing richer tasting if you prefer.(Source: Chow recipes)

Crystalized Rose Petals

*Mother's Day Collection- Select highly scented roses, deep red ones preferably. Wash roses then carefully pull off petals; drain on absorbent paper until no moisture remains. If desired, cut off white pulpy base of each petal as this may have a bitter flavor. Mix egg white with fork,just to blend. Drop in rose petals one at a time. Make sure each is completely coated with egg white but there is no excess, Have a shallow bowl of granulated sugar ready. Drop in the petal; gently spoon sugar over it to coat completely. Remove sugared petal to tray; let stand in cool dry place (not refrigerator) until dry. Store in open container. For best appearance, serve within 24 hours. Use your crystslized rose petals to decorate cakes, cupcakes, cookies, or serve tiny ones as teatime "candies." (Source: Dorothy Dean)

ROSE JELLY

*Mother's Day Collection-Gather roses for cooking as directed. Measure 2 cups firmly packed rose petals into glass or enamel saucepan. Crush well. Stir in 4 cups apple juice. Bring mixture to a boil. Remove from heat; strain through 3 layers of cheesecloth. Discard petals. Return liquid to pan; stir in 3 cups sugar.Bring to a boil; cook to the jelly stage. Skim jelly; pour immediately into hot sterilized jars; seal at once. YIELD: About 3 cups. (Source: Dorothy Dean)

Gathering Roses for Cooking

*Mother's Day Collection-Gather roses just as they are opening; full blown roses have less fragrance and may taste slightly bitter. It's best to do this early in the morning before the dew has left them. Keep in mind that the color and scent of the roses you select will be transformed into the cooked product. Wash roses thouroughly but gently with a spray of water or by immersing them in water. (If you have used a pestiside on your roses, be sure to check the label for the length of time that must elaspe before the poison is no longer dangerous). Break off petals, remove white pulpy base and discarding seeds. Drain in colander; use as directed.(Source: Dorothy Dean)

PETITS FOURS

*Mother's Day Collection-Petit Fours Frosting: 2/3 cup milk 2 TB shortening 6 cups sifted powdered sugar 1/2 tsp salt 1 tsp vanilla Scald milk. Add shortening; heat until melted. Measure sugar and salt into bowl. Gradually stir in hot milk mixture. Add vanilla. Pour frosting into top of double boiler. Keep soft over warm water. Tint part of frosting with food coloring of desired. Or, add melted unsweetened chocolate to color and flavor; you'll need 2 or 3 squares of chocolate for about a third of the recipe. TO MAKE PETIT FOURS: Prepare 1/2 pkg white cake mix as directed on pkg. Bake in prepared 9-inch square pan. Remove from pan; cool then freeze. Trim crusty edges of frozen cake; cut in 1 1/2-inch squares,diamonds or circles. Split some in half; sandwich together with jelly. Arrange on cake racks,spacing well apart. Set racks on rimmed cookie sheets or trays. Pour warm Petit Fours Frosting over cakes. Pour in steady stream,circling rim of each cake; use plenty of frosting, enough to cover each cake in one or two pourings. Scrape drips back into top of double boiler; repeat pouring procedure (if frosting becomes to thick,add a few drops of water). Continue pourings until all cakes are frosted. Let dry. For decorating: Use bits of cherry,coconut,nuts, frosted grapes, gumdrops, candy flowers or silver dragees. Frosting flowers, wedding bells, minature rings and other wedding decorations may be piped on with a decorating tube. All decorations should be edible. YIELD: About 2 dozen petit fours. (Source: Dorothy Dean)

MAKING TEA FOR A TEA

*Mother's Day Collection-Prepare Tea Concentrate: Bring 2 quarts fresh cold water to a boil in a saucepan (preferably glass) with cover. Remove from heat; immediately add 1 cup loose tea or 36 regular or 12 quart-size tea bags. Stir to immerse tea leaves. Cover; let stand 5 min. Strain into tea pot(s). When ready to serve, accompany teapot with a separate container of piping hot water. Pour 2-3 TB of tea concentrate into each cup then fill with the hot water. YIELD: About 50 servings. You would need about 1 quart milk,1 lb cube or granulated sugar and 3 or 4 sliced lemons for 50 servings of each. However,plan on purchasing less,for all guests will not take these.****Here's a good rule of thumb when your planning a large tea or reception: Three-fourths of those invited will attend; of these,about two-thirds will eat--in other words, plan food for about half of those invited. (Source: Dorothy Dean)