HELPFUL HINT

*Professionally decorated cakes have a silky, molten look. To get that appearance,  frost your cake as usual, then use a hair dryer to blow-dry the surface until the frosting slightly melts.

CHOW MEIN

*Spring Collection- 2 TB oil 1/4 lb diced lean raw pork or 1/2 cup cooked shredded chicken 1/2 small onion, sliced 2 stalks celery, sliced thin 1 can bean sprouts,drained 1 small can sliced mushrooms, drained 2 TB bamboo shoots, sliced thin 2 oz Chinese padded green peas,optional 1/2 cup water 1 TB salt 1 tsp sugar dash of season salt 1 TB soy sauce 2 TB cornstarch 3 TB water 1 large can chow mein noodles 2 TB cut-up green onion 3 TB chopped toasted almonds Heat oil in large skillet. Add pork and cook over medium heat until lightly browned. Add onion; cook and stir until browned. Add remaining vegtables, 1/2 cup water,salt and sugar. Cover; bring to a boil over high heat. Stir well; replace cover and cook 2-3 min until vegtables are just tender-crisp. Remove cover, reduce heat. Add season salt and soy sauce. Make a paste of cornstarch and 3 TB water; add slowly, stirring constantly until gravy thickens. Spoon over crisp noodles; garnish with green onion and toasted almonds. YIELD: 5-6 servings. CHOP SUEY: Follow same recipe but omit chow mein noodles; serve over boiled rice.(Source: Dorothy Dean)

SPRING COLLECTION CONTINUES!!!

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)