Optional Hibiscus Flower dressing 2 cups of hibiscus flowers 1 cup of cream 2 tablespoons flower honey

Instructions

• Hollow out the rose steams.
• In a bowl mix in the cream cheese, rose petals, lime juice, cumin, salt and the chilli pepper.
• Divide the mixture into 12 portions and place each into the hollowed out rose steam.
• Place one rose seed in each.
• Place the milk, flour and bread crumbs in separate bowls.
• Dunk the stuffed rose steams in each going from milk to flour to bread crumbs covering them properly
• Place the poppers into a frying basket
• Place the basket outside the window still and allow it to bake in the morning sun until the roses bloom from the steams
• For best results bake in bright sunshine temps of 18c - 20c for 3 hours, avoid rain if possible.

Optional Hibiscus Flower dressing

• Blend all the ingredients together and place them into 12 small sauce dishes.

Ingredients, Soup 12 pieces of peas after treating their black eyes 12 Granny James Green apples 12 Avocado bravado 12 pieces of Broccoli (shut up it's good for you!) 12 cups of Cucumber coolie 12 Honeydew Melon wedges 12 cups of Pistachio Pudding 1 lonely piece of Asparagus 12 lucky four leaf clovers 12 pieces of kiwi (not the bird) 12 scoops of Mint Chocolate Chip Ice Cream 12 leaves of baby spinach after it's been whined 12 pieces of green tea moochi 1 1000 year old Sage 1 Father thyme 12 pieces of Beautiful body shaped pear 12 green tea and coconut pancakes 12 Soy beans (imported) a single green grape. Just one. REQUIRED 20th MYSTERY ITEM One of each of the following 1 Fist full of grass from the croquet field 1 mug of green beer (seasonal) 1 green jelly bean 1 plate of green eggs and ham (blended) 100 gm moldy cheese 1 Green candied apple (chopped) 1 green M & M candy pieces (the one with the peanut!) 1 emerald ring 1 pack of kale chips 1 juice of a freshly squeezed lime 1 tablespoon oregano 1 basil leaf.

Ingredients, Olive bread

12 pieces of freshly baked bread from the baker down the street 1 cup full of chopped olives

Instructions, Soup

• Blitz the 19 ingredants together until they turn into liquid

• Place in a pot then on the stove and cook it on medium heat for 10 minutes

• Divide the mixture into 12 portions and place one mystery ingredient in each bowl

• Make sure the queen always gets the bowl with the emerald ring… ALWAYS!

• Best served with olive bread. Instructions, Olive bread

• Place the olives on the bread

• Sculpt the bread to turtle form if the baker was out of turtle bread that day

• Place it in the soup bowl.

[b]Ingredients 1 1/2 packages frozen puff pastry, thawed flour for dusting work surface 3 (8 ounce) round brillig, halved crosswise 3/4 cup packed light brown sugar 3/4 cup chopped toasted walnuts 3 eggs beaten with 3 tablespoons water Pear slices, for serving Assorted crackers, for serving

Mage Cooking Instructions

Use your favorite levitation spell to arrange each of the three brillig rounds with brown sugar and walnuts in between the matching halves. Puff pastry is extremely tricky, so use your favorite and most comfortable wand and be sure you are enunciating clearly while reciting Puff Pastry Spell 1 to make and wrap your pastry around each brillig round. Caution - if you are not advanced enough your puff pastry may puff excessively, or even explode. If that happens, please duck, use Clean-up Spell 14 (Kitchen Disasters) and call in a more advanced mage for further assistance. If your puff pastry spell was successful, use Roman Numeral Decorating Spell LC to decorate the wrapped brillig with fanciful Wonderland decorations. Wait until exactly 4 pm in the afternoon and then use Baking Spell 82 to bake to perfection. [note – very ancient, advanced mages may, will all due caution, choose to use Temporal Spell 727 to advance the clock and avoid the wait between preparation and baking] Serve with pear slices and assorted crackers.

Non-Mage Cooking Instructions

Put parchment paper on a baking sheet and preheat your oven to 400 degrees F. Take one third of the thawed puff pastry and spread it onto a lightly floured surface. Roll it out slightly with a lightly floured rolling pin to smooth it. Put the bottom half of the first brillig round in the middle of the pastry making sure the cut side is facing up. Gently pack sugar on top of the brillig and put the walnuts on top of the sugar. Add the matching brillig half, this time making sure the cut side faces down. Trim the puff pastry leaving a 2 inch border around the brillig. Save the trimmings to make decorations. Brush the egg wash onto the puff pastry border and fold it around the brillig. Then put the wrapped brillig onto the baking sheet with the seam side facing down. Cut heart designs from the leftover puff pastry using cookie cutters. Put the decorations on top of the brillig and brush them with the egg wash.

Repeat with second brillig, this time making Mad Hatter hat and teapot decorations.

Repeat with third brillig, making Cheshire Cat decorations.

Wait until exactly 4 pm in the afternoon and then bake for 20 minutes, or until the pastry is golden. Let stand for 3 minutes before serving with pear slices and assorted crackers.

Ingredients

1. Green Ground beef that avoids looking anything like turtle
2. Can of brown beans (only use part of the can, sliced, all the beans)
3. Onions plucked in the winter garden
4. Garlic
5. Mussels, shells optional
6. White fish caught in the daytime only or you will get black fish!
7. Shelled Raw Prawns (again shelling is optional)
8. Sweet chili sauce
9. Butter from the cow before he became a mock turtle
10. Macaroni noodle (not the goat)
11. pepper until begin to sneeze
12. 2 containers of stock made from a swallow 13 Mushrooms with smiles
13. Hungarian paprika bought from the Toucan
14. Celery salt (shake the stalk of the celery gently)
15. Carry away seeds
16. Fresh parsley before the sun fully rises
17. Soy sauce that drips from the soy tree to the west
18. Sausage spiced with lizard tales (only small and young will suffice)
19. Diced tomatoes (These delicacies are at a great price from the Lion Vendor, be prepared to trade)

Method

Take the Ground beef and shape into small turtles with a brown bean placed on the back for a shell. fry slowly, stomach side down till brown and pour off grease.

Place into a large cook pot.

Cut up spiced sausage, dice onions, garlic, mushrooms and cube white fish and put into pot along with Hungarian paprika, celery salt, caraway seeds, sweet chili sauce, fresh chopped parsley, diced tomatoes, soy sauce, black pepper, Tbl.spn. of butter, brown beans.

Take raw prawns and devein and add to pot along with the mussels.

Add in one container of stock and 3 cups water from the stream at the end of the road. Heat to simmer for 1 hour then add a second container of stock, cook for another hour.

Add macaroni last when all is cooked and make sure it is tender and doesn't scream too much.

2 cups red rose petals and one pink rose petal found hidden behind the red. 2-1/4 cups sugar, add more if the pink is not a light but a dark pink. 2 packets of Pop Rocks with sugar or without (you may have to barter with the snail for these) 4 cups of water Hips of the rugosa rose.. add gently

Method

Cut off the white portion at the stem end of each rose petal. Chew each piece carefully to make it soft then spit it out in a small bowl to make a paste, gradually adding 1/4 cup sugar for each spit.

In a large shell, bring water to a boil over a large fire. Stir in remaining sugar until dissolved. Stir in the rose paste. Boil, without stirring, for 10 minutes. Remove from the heat and cool for at least 1 hour.

Add Pop Rocks to the mixture, stirring well but slowly.

Take the hips and trim off the stem and blossom ends. Hold the hip securely and slice it in half, then remove the inner seeds. Rinse off the hips and drain on paper towel.

Take a small spoonful of the rose petal mixture and fill each rose hip half.

This makes a delicious tasting starter with the added surprise of a fizzy reaction when it dissolves in the mouth

Ingredients for the Hedgehog

2 packets biscuits grabbed as the rabbit hops past (must be quick) rolled in spines to add fluffiness 250g butter from the turtle cow, melted 3 tablespoons chocolate moose powder 3 tablespoons shredded white nuts 1 tin sweetened condensed dairy cream

Chocolate icing

2 cups pure icing sugar 1/4 cup chocolate moose powder 40g butter, melted 2 tablespoons boiling water from the witches cauldron Extra shredded white nuts

Cream Filling

1 cup very cold heavy cream ¼ cup sugar pounded on a rock until soft and fluffy 1 teaspoon vanilla extract

Method

Hedgehog

Crush the biscuits in a bowl, until there is a combination of fine and chunky crumbs. Add the chocolate powder and white nuts and mix well.

Melt the butter and sweetened dairy cream together. Add to the dry ingredients. Take a dessertspoon (borrowed from the Queen's pantry) full at a time and roll into a ball, flattening one end. Place into a slice pan and refrigerate.

Icing

Sift icing sugar and chocolate together into a bowl. Add butter and boiling water. Stir until smooth. Roll hedgehog balls in icing and then the white shredded nuts. Refrigerate to set.

Filling

Place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat heavily until arms are tired.

Take two pieces of hedgehog and join flattened sides together with the filling.

Refrigerate until time to eat.

Most ingredients for this delectable recipe are from the lion forest east, just bring the lion treat and you should be fine. 1 ½ cups Wild Rice 3 cups Vegetable Stock 1 1/2 cups Water 2 tsp Salt 6-8 Wild Onions 3/4 cup Spruce tips 1/2 cup Hazelnuts, plain toasted or candied 1 cup Huckleberries, fresh or frozen and thawed, with any juice 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes 1 tablespoon olive oil 5 cups kale, center rib removed, and sliced thin 1 medium apple, cut into 1/2 inch cubes 1/2 cup dried cherries 1/2 cup toasted pepitas (or pecans as the commoners say) Salt Black Pepper

Method for Salad

Start the rice cooking:

Rinse the wild rice in cool water. Add to a medium saucepot, and add the stock and water. Put on medium-high heat, and bring to a boil. Cover and reduce heat, and simmer for 15-20 minutes. When the rice has begun to burst and is tender, remove it from the heat and drain any remaining liquid. Spread on a baking sheet to cool at room temperature for ten minutes, and then slide into the fridge if you plan to serve the salad cold, or at a later time.

Sear off the wild onions:

Trim the root from the white bulb of the onion. Chop off the top of the onion where it’s light green in color, reserving the darker tops. Halve these white bulbs. Heat 2 tsp of olive oil in a cast iron skillet. When the oil is hot but not yet smoking, place the onions cut side down and get a nice hard sear on them, pulling them before they burn. Set aside to cool. When cooled, medium dice the seared wild onion bulbs, and then finely chop approx. 1/2 cup of the uncooked light- to medium-green onion tops. Reserve the remaining onion tops for stock.

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer. Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.

Assemble the salad:

If the hazelnuts are whole, cut them into big chunks with a knife or smash them a little with that cast iron skillet. Cut or pick the needles from the spruce tips, discarding the small center stems. Chop very, very finely to an even mince. In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed. Then add the slightly cooled rice, wild onions, spruce tips, hazelnuts, and huckleberries and season with salt, pepper, and lemon to taste. Can be served warm, room temperature, or cold.

Autumn Breeze Dressing

Ingredients

2 tablespoons cider from the apple. 2 tablespoons apple cider vinegar (ask the witch of the west to change the cider) 1/4 cup + 2 tablespoons olive oil 1/2 teaspoon Dijon mustard (A delicacy from the rare yellow bird found in the Lion forest) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder

Method

In a small bowl, whisk all ingredients together. Set aside. If serving immediately, toss with the dressing and serve. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress the salad before serving and add a bow on top.

Add Kahlua, Tequila and Brown Sugar to Coffee, mix thoroughly. Top with whipped cream, sprinkle with cocoa and top with coffee beans over marshmallows[/spoiler]

[spoiler=Fire-Roaster Sirloin of Snark] Take one plucked and gutted Snark. Remove sirloins. Insert spit rod into sirloins and place into rod holders on the spit which has a low fire burning. Turn on power and cook slowly for 6 hours.

Meat should be pink in the middle and juicy when done. While meat is cooking prepare the sauce and pasta

An emu is similar to a Borograve but is not endangered and tastes divine.

So for the sauce the ingredients are 1 emu cooked over a spit with juices retained in a container below. Take a flimsy packet of gravy mix and and add a miserable amount of mint and add to the emu juices to make the Borogrove and Mimsy Sauce.

Pour over the pre-cooked pasta and serve with the Fire - Roaster Snark

Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve, add a few drops of green food coloring. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes. Strain syrup into bowl. Add wine and rum. Can be prepared 1 day ahead. Cover and refrigerate by placing the air tight container in a cool lake.

1. For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour.
2. For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined.
3. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time.
4. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed.
5. Grease twelve 4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes.
6. Say these words carefully in order to follow the recipe "seerged 053 ot nevo eht taeherp"
7. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. looc ot wolla dna nevo mofr evomer.
8. Detlem litnu panecuas a ni yllej tnarrucder eht taeh. Yllej fo reyal niht a htiw sllehs yrtsap eht fo sedisni ehe hsurb.
9. Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine.

Ingredients

For the cupcakes:

1 box of yellow cake mix stolen from the galumphing chortle
1 1/4 cups water
3/4 cup creamy peanut butter
1/4 cup vegetable oil
3 eggs

For the frosting:

1/2 cup heavy cream
6 ounces cream cheese
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter, 
1/2 teaspoon vanilla extract

For the filling:

1 cup strawberry jam (Obtained from the strawberry tree WHICH can attack and leave you defenseless!)

Directions

1. Preheat cauldron to 350*F. Place mini baking liners in mini muffin tins.
2. In large bowl, beat together cake mix, water, peanut butter, vegetable oil, and eggs until combined. Divide batter into mini cupcake liners, filling each about 2/3 full. Bake for 12-15 minutes or until toothpick inserted comes out clean.
3. In a bowl, whisk heavy cream until soft peaks form, using left hand only, careful, it will not mix well using right.
4. In another large bowl, beat together cream cheese, confectioners' sugar, salt, peanut butter, and vanilla extract on medium speed, until combined. Carefully fold the whipped heavy cream into the peanut butter icing until smooth and fluffy.
5. Hold your prize from the strawberry jam tree and carefully, cautiously inject the tip into center of each cupcake and squeeze to fill center of cupcake with jam. Fill until cupcake swells, but does not overflow.
6. Then mix the strawberry jam on one side and peanut butter frosting on other. Pipe frosting into a swirl on each cupcake. Let cupcakes set in refrigerator for about 15 minutes.

If the worst happens.. have a significant other serve to the Queen, she will love it!

PREPARATION Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside. In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined. Add flour, baking powder, and salt; stir until thickened and combined. Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and chilli. Put in muffin backing form. Slice and roll apples to rose petals and put atop the dough. Bake until lightly brown.

INGREDIENTS [li]8 Ounces Cream Cheese [li]1 Green Bell Pepper, Chopped [li]3 Green Onions, Minced [li]8 Ounces Crushed Pineapple with Juice [li]1 Tablespoon Salt [li]2 Cups Finely Chopped Walnuts, don't shop too small because they are your hedgehog's quills! ❤️

PREPARATION Mix Cream Cheese until soft, add in the pepper, onions, pineapples and salt Form into balls and placed in the fridge for 2 hours, covered When ready to serve, roll cheese ball in the nuts and serve.

INGREDIENTS [li]6 cups watermelon, peeled and cubed [li]1⁄3 cup lime juice, fresh [li]2 tablespoons lemon juice [li]2 tablespoons honey [li]1 tablespoon mint leaf, fresh [li]2 jalapeno peppers, halved, seeded and chopped [li]1⁄3 cup dry white wine [li]1 inch fresh gingerroot, chopped [li]½ cup plain Greek yogurt [li]1 teaspoons red wine vinegar [li]1 inch fresh rosmarin [li]10 strawberries [li]Pinch of sea salt [li]50 grams crushed walnuts [li]1 inch fresh basil [li]1 table spoon olive oil [li]1/4 tsp Chili powder [li]1/4 tsp Pepper [li]Half a cucumber [li]Tabasco sauce a gusto

PREPARATION Combine all ingredients in a blender, and process until mixture is smooth. Leave some of the strawberries, cucumber and fresh herbs for decoration. Carve a little turtle out of the cucumber and put it in the middle of the bowl for swimming. Cover and chill for 4 hours. Serve in chilled bowls with additional Tabasco sauce on the side.

This recipe is to be done in separate parts then combined at the end.

Ramson caper crumbs: [li]50g ramson (wild garlic) capers [li]20g unripe juniper berries [li]10g nettles, chopped Chop capers, juniper berries, and nettles to a fine crumb; cover in airtight container; reserve in refrigerator.

Snails: [li]12 live snails [li]3 thyme sprigs [li]3 woodruff sprigs [li]1/2 garlic clove Place snails in wide pan; pour boiling water over snails; infuse 1 minute; cool; remove snails from shells; place in pan with thyme, woodruff, and garlic; cover with water; place in oven; braise 1 ½ hours, or until tender.

Snail glace: [li]2 lg. cucumbers [li]50g mushroom stock [li]10g butter [li]salt [li]birch wine, reduced Heat a grill. Chargrill cucumbers until blackened; vacuum-pack; rest 30 minutes; strain juice (discard cucumbers); combine 50g juice with mushroom stock; emulsify butter into liquid; glaze snails; season with salt and birch wine; reserve.

Mushroom sauce: [li]2kg button mushrooms, finely chopped [li]1/2 leek, finely chopped [li]1/2 onion, finely chopped [li]1/2 carrot, finely chopped [li]grapeseed oil [li]2g dried morels [li]2g dried porcini [li]500g light chicken stock [li]1kg water [li]2 egg whites, beaten [li]mushroom stock, reduced [li]birch wine, reduced [li]porcini oil Sauté mushrooms, leek, onion, and carrot in small amount oil until golden and caramelized; transfer to a pan with dried mushrooms, chicken stock, and water; simmer 1 hour, skimming any fat; strain; clarify with egg whites; strain; reduce until thickened; season with mushroom stock and birch wine; split with porcini oil; reserve.

Deer: [li]200g venison loin [li]10g butter, plus more for glazing [li]2 thyme sprigs [li]grapeseed oil [li]25g chicken glace Vacuum-pack venison loin with 10g butter and thyme; cook in water bath at 136°F, 8 minutes; dry venison; sear over medium-high heat; glaze with small amount of butter and chicken glace; roll venison in ramson caper crumbs; season; portion; reserve (keep warm).

Garnish: [li]100ml water [li]200g butter [li]fiddlehead ferns [li]forest moss [li]hop shoots [li]salt Boil water; emulsify butter into water; add fiddleheads and moss; cook 20 seconds; spoon small amount hot butter emulsion over hop shoots; cook gently; drain on parchment paper; season; reserve (keep warm).

Assembly: [li]4 baby cucumbers [li]small chanterelles [li]butter [li]thyme sprig [li]medium hop leaves [li]vine leaves [li]pickled beech leaves [li]large chickweed sprigs Chargrill baby cucumbers on one side; place each on warmed plate; place venison on plate; add snails; fry chanterelles in butter and thyme 20 seconds; divide among plates; arrange garnish over plates, placing leaves and chickweed sprigs on top of cooked garnish; serve with mushroom sauce immediately.

Let's start with the Fire-Roaster Sirloin of Snark.

INGREDIENTS [li]2.5kg piece of snark sirloin, cut from the thicker end [li]Sunflower oil, for brushing [li]Sea Salt & Ground Pepper, to taste

PREPARATION 1.Remove the snark from the fridge 30 minutes before cooking to allow it to come up to room temperature. Preheat the oven to 200°C/fan180°C/gas 6 and light/preheat the barbecue (or heat a large griddle pan over a medium-high heat). 2.Brush the snark with oil, then season well with sea salt and freshly ground black pepper. Sear the snark over a medium-high heat on the barbecue or griddle for 10 minutes, turning now and then until really well coloured all over (allow about 2-3 minutes each side). Transfer the snark to a roasting tin and roast in the oven for 40-50 minutes for rare,1 hour-1 hour 10 minutes for medium, or until done to your liking. 3.Transfer the snark to a chopping board, then leave to rest and cool to room temperature. Thinly slice and serve.

And now for the Borogrove and Mimsy Sauce Ridiculand Pasta to accompany the sirloin.

INGREDIENTS [li]1 lb Ridiculand Pasta [li]8 Small Boneless, Skinless Borogrove breast sliced (since it’s a thin bird) [li]1 cup bell peppers sliced [li]1 cup onion sliced [li]1 ½ cup mozzarella cheese [li]1 cup parmesan cheese [li]Olive oil [li]Italian Seasoning [li]6 chopped garlics cloves [li]Salt and Pepper to Taste

PREPARATION Boil pasta until al dente. Drain pasta and return to pot on low-heat. Coat with olive oil, ½ of the chopped garlic and parmesan cheese. Salt and pepper to taste. Mix thoroughly. Coat non-stick frying pan in oil and heat. Add Borogrove breast slices, peppers, and onions. Cook until not quite done. Add mozzarella cheese, italian seasoning, ½ of the chopped garlic. Salt and pepper to taste. Reduce heat and cook until chicken is done and cheese is melted. Place pasta on plates and top with Borogrove Cheese Sauce.

This recipe comes in 2 parts, one where you will create sumptuous Baked Brillig Meringue Mushrooms and then the Magically wondrous Mini-Cupcakes.

Baked Brillig Meringue Mushrooms [li]2 egg whites [li]¼ tsp cream of tartar [li]A pinch of sea salt [li]120g caster sugar [li]Dark red (claret) food colouring paste (if you want to make magic toadstools) (optional) [li]A stick of hard liquorice candy [li]100g good-quality dark chocolate, broken into pieces [li]Unsweetened cocoa powder, for dusting (optional)

PREPARATION Preheat the oven to 110°C (gas ¼). Lay out as many baking sheets as you possess and line with parchment paper or silicone mats. Whisk your egg whites until they form soft peaks. Add the cream of tartar and salt. Then add the sugar, slowly, while continuing to whisk on high speed. Eventually it should look glossy and stiff. Using a tall jug or glass to hold your piping bag (folded back so you can get the mixture into the pointy bit), scoop about half of the mixture into the bag. Cut the tip off the end of the bag, but not too big – remember the hole will get bigger as you pipe. If you want to make toadstools, put a quarter of the remaining meringue mixture into another bowl and mix it with some dark red food colouring, if using. Save the rest of the meringue mixture for sticking the stems and caps of the toadstools meringues together (and for adding little white spots to the toadstool caps), if making these. Keep this in an airtight container or another piping bag. First, pipe your mushroom stems. Holding the piping bag directly over a prepared baking sheet and making sure it’s close to the sheet, pipe a sort of cone shape (about 1.5cm across and 2-3 cm high). You need about 20. With a wet finger, slightly flatten the top of each one – you need it flat so that it fits on to the cap of the mushroom. Some of the stems will fall over, so pipe extra. You want them straight and upright. Now, pipe the caps: this is easier. Pipe circular mounds about 5cm across and 2cm high. Again, you will need about 20. And again, smooth the top of each one with a wet finger. Finely grate the liquorice candy on top of the caps. Or, for toadstools, using another piping bag, pipe the same size and number of caps (about 20) using the red meringue. Bake the caps and stems for 45 minutes, making sure they don’t go brown. If you are making toadstools, make a teensy hole at the end of another piping bag, spoon in some of the leftover white meringue and pipe little white spots on top of the red caps, them bake them for a further 15 minutes. Remove from the oven and leave to cool completely on the baking sheets. Once they’ve cooled, you will notice that the bottoms of many of the caps are ‘dipped’, just like real mushrooms. Melt your chocolate either in a bain-marie, making sure the water doesn’t touch the simmering water underneath, or in a bowl in the microwave (on full power) in 30-second bursts (in the microwave is the easiest way). Using a pastry brush, paint the dipped underside of your white mushroom caps with melted chocolate, then stick the stems on to the undersides of the caps and leave to dry. Handle with care or they’ll break. For toadstools, use the leftover meringue mixture to stick the stems to the red caps, cap sides down, then place them back on a baking sheet and bake in the oven for 5 minutes until dry. Leave to cool.

Now for the Magically Wondrous Mini-Cupcakes

INGREDIENTS For the cupcakes: [li]2 1/4 cup (280 grams) all-purpose flour [li]1 1/2 cup (300 grams) sugar [li]1 tablespoon baking powder [li]1/2 teaspoon salt [li]1 cup (135 grams) strawberries, sliced [li]3 large eggs [li]1 cup (237 ml, 8 fl oz) sparkling wine [li]1 cup (237 ml, 8 fl oz) vegetable oil

For the frosting: [li]1 1/2 cup (340 grams) unsalted butter [li]4 cups (455 grams) powdered sugar, sifted [li]1 teaspoon vanilla [li]Pinch of salt [li]3-4 tablespoons strawberry pureé (strained to remove seeds, if desired)

PREPARATION To make the cupcakes: Preheat oven to 350 degrees. Line a muffin pan with paper liners or grease with butter and flour. Pureé strawberries in a food processor or blender. Measure out 1/2 cup of the pureé and reserve the rest for the frosting. In a bowl, combine the flour, sugar, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, 1/2 cup pureéd strawberries and oil on medium high speed until thoroughly combined, about 2 minutes. Add the flour mixture in 2 additions, mixing after each. Pour the batter into the prepared muffin pan, filling each cup 3/4 full. Bake until a toothpick inserted into the center of a cupcake come out clean, about 20-25 minutes. Let cool completely.

To make the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and smooth, about 2-3 minutes. Add the powdered sugar, vanilla, salt and strawberry pureé and mix on medium speed until smooth. Add additional pureé if needed to get the desired consistency. Frost cupcakes with the frosting. Store in the fridge.

The most basic of methods, using the saucepan method only takes a few tools that are found in almost every kitchen. While you won’t need anything special, your coffee will require a little bit of your attention if you hope to brew the perfect pot. This method will allow the boldest of flavours from your coffee beans since they come out stronger than if you used a regular coffee maker.

INGREDIENTS [li]32 oz. Water [li]8 Tbsp. Ground Coffee beans, preferably using only Death Wish Coffee.

PREPARATION Pour water into a saucepan and place it on the stove. Add the ground coffee to the water and stir the coffee/water mixture. Turn the heat on your stove to medium-high and bring your coffee to a boil while stirring it occasionally. Once your coffee comes to a boil, allow it to boil, uncovered, for 2 minutes. Remove the pot from the heat and turn off the oven. This will allow all the grounds to sink to the bottom. Allow the coffee to sit in the saucepan for about 4 minutes. Slowly pour your coffee into a cup or using a ladle, slowly fill your cup with the coffee. This coffee is meant to be served black, no cream and no sugar should be added in order to preserve the strong Knock’em Dead flavour!

DIRECTIONS:

1. Start by pre-heating the oven at 350 degrees.
2. In a bowl, add bread crumbs, 1/2 to 1 tsp of Cayenne Pepper, black pepper, garlic powder, and salt. Mix. Set aside.
3. In another bowl, add the egg and egg whites. Mix. Set aside.
4. In a plate, add the flour. Set aside.
5. To make the cream cheese filling, add the cream cheese, milk, and cheese to a bowl.
6. Stir until all the ingredients are well-incorporated.
7. Add 1/2 tsp of Cayenne Pepper, or you can omit this completely. Mix.
8. Slice the jalapenos in half lengthwise. Deseed them completely.
9. Use a spoon to stuff each half jalapeno with cream cheese.
10. Once completed, dip the jalapeno in flour first. Roll it well to make sure all sides are well-coated. Remove the access flour.
11. Then dip the jalapeno in the egg batter completely.
12. Then roll the jalapeno in the breadcrumbs making sure you get all the sides.
13. Place the popper (cream cheese side up) on a foiled tray.
14. Into the oven for 25-30 minutes.
15. Serve with Cream Cheese and Candied Rose Petals for dipping.

Recipe for Candied Rose Petals Ingredients & Directions: 2. Gather pesticide-free roses (not from the Count's garden).

1. Gently wipe rose petals clean with a clean, damp cloth. Let dry.
2. Dip your thumb and forefinger into an egg-white wash and gently coat both sides of each petal (one at a time).
3. Place egg-coated petals into a large bowl of sugar and use a spoon to generously cover both sides.
4. Place the sugar-covered petals onto a cooling rack and let air dry for up to four hours.
5. Gently fold into cream cheese, and serve with poppers.

In food processor mix the cheeses, sour cream and alcohol until smooth. Refrigerate until firm 1 hour and form into 2 balls, one much larger, wrap in plastic wrap snugly so they will retain shape, refrigerate again until balls are firm, toast nuts in dry pan and set aside. Remove cheese from fridge, press nuts into cheese gently and then roll until surface is covered, decorate head with fruit and refrigerate again, serve with toasted baguette slices, crackers or fruit. It will be the hit of any Mad Tea Party!

Preparation Time: Harvest: Four Days (32 hours) Cooking: none required (THANK THE MAKER!!) Assembly: two hours

Ingredients: The base of the salad consists of the following mixed leafy forest floor greens: 1 K (2lbs) Miner’s Lettuce Claytonia perfoliata 1 K (2lbs) Purselane Portulaca oleracea 1 K (2lbs) Sheep Sorrel Rumex acetosella 2 K (4lbs) Dandelion Greens Taraxasweet oreo cream fillingofficinale 2 K (4lbs) Red Clover Trifolium pratense

The following greens are added for texture and to enhance the flavors: 0.5 K (1 lb) Fern fiddleheads (tangy) Christella dentata 0.5 K (1 lb) Mountain Peppergrass (peppery)Lepidium montanum 0.25 K (1/2 lb) Shepherds Purse (nutty) Capsella bursa-pastoris 0.25 K (1/2 lb) Wild Onion (onion) Allium bisceptrum

To add color use the flowers from the following plants: 125 g (4 oz) Wood Sorrel ( tiny yellow flowers ) Oxalis acetosella 125 g (4 oz) Herb Robert (tiny purple flowers ) Geranium robertianum 125 g (4 oz) Wood Forget Me Not (tiny white flowers ) Myosotis sylvatica

To add finishing flavor notes, use the following garnishes: 0.5 K (1 lb) Sugar Pine Nuts Pinus lambertiana(take care not to harvest nuts of the Colorado Pine, as the rights to harvest that variety are owned exclusively by several Native American tribes and are protected by treaty.) 0.5 K (1 lb)Orange Corral Mushroom Clavicorona pyxidata (take care to extensively identify this coral fungus as there are several species that are poisonous.) 0.5 K (1 lb)Wild Strawberry (or Raspberry) Fragaria vesca or Rubus deliciosus 0.5 K (1 lb) American Elder Berrys Sambucus canadensis

Preparation: Five days before the meal is to be served, begin harvest of the ingredients. After harvest, wash and store the produce in a cool, humid place, such as a root cellar. Produce will stay crisp and tasty if stored appropriately. In a very large, industrial-sized salad bowl, or bath tub, rough chop the first ten ingredients, and toss to mix. Add the next three ingredients (flowers) and toss to mix. Plate the mixture.

To each plate, garnish with 15 ml (1tbsp) Pine nuts 30 ml (2tbsp) Coral Fungus 15 ml (1tbsp) Strawberries 15 ml (1tbsp) Elder Berries Drizzle with 15 ml (1tbsp) Dressing

Autumn Breeze Dressing : (prepare in advance) 2 L (1 cutie )Roasted Sunflower Seed Oil 1 L (8 oz liquid )Condimento grade balsamic vinegar 75g (2 oz ) Shaved Black Truffles Sea Salt Black Pepper

Whisk together the oil whilst drizzling in the vinegar. Finely shave the truffle into the mixture. Allow flavors to meld overnight. Salt and pepper to taste at the table.

On the stove top, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker. Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir. Cook on low heat for 4 hours. Add lemon juice, parsley, and eggs 30 minutes before serving. Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices. Serves 18. Disclaimer:No turtles (mock or otherwise) were harmed in the making of this soup

Pasta 1cup flour 1/2tsp salt 1egg 2tbsp water

Directions: Preheat oven 400 degrees

1. Over medium heat on stove, place large skillet with tsp of oil.
2. For steak mix salt, pepper, jalapenos, habanero, ghost pepper drop in a bowl.
3. Rub Snark portions with above ingredients.
4. Place in heated skillet, brown/seer each side of meat.
5. Turn down oven to 300 degrees, place skillet in oven
6. In large pot on stove top, mix together all the ingredients for sauce, lower temp to warm and let sit, stir occasionally.
7. For pasta, on counter dump all the flour into a mound. Dimple the top, looks like a volcano. Add salt, egg and water to dimple. Start kneading the ingredients together. Should knead about 5-8 mins. Roll out really thin. Cut pasta into size you want. In a pan on stove put 2 cups of water, add pasta, bring to boil, lower heat, cook til your desired.
8. Place cooked pasta onto plates.
9. Remove steak from oven and cut each steak into thin slices. Then place slices on top of pasta.
10. Take sauce and spoon onto each plate. Serve with caramelized onions and radicchio.

for the filling 1/2 cup cold heavy whipping cream 1/4 cup plain non-fat Greek yogurt 1 teaspoon vanilla bean paste or vanilla extract 1 tablespoon granulated sugar

for the topping 1 1/2 cups fresh berries (raspberries, blackberries, strawberries, etc) 1 teaspoon granulated sugar Dark chocolate shaving for topping

Instructions Nests Preheat oven to 200 degrees and line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add in the vanilla and continue to whisk on high speed. Slowly add in the sugar with the mixer running until very stiff peaks form.

Using a rubber spatula, gently scoop the meringue into a piping bag fitted with a large star tip. Pipe a disk of meringue into a 4 inch circle. Pipe another layer around the edge to form the sides of the shells.

Bake the meringues on the middle rack of the oven for about 2 hours or until they are dry and crisp, but not browned.

Turn the oven off and let them cool completely in the oven, 2 hours to overnight. Store in a dry airtight container until you are ready to serve.

Filling Beat all of the cream filling ingredients in the bowl of a stand mixer with the whisk attachment on high speed. Beat until soft peaks form, about 2-3 minutes.

Berries Toss the berries with the teaspoon of sugar in a bowl and let them macerate for at least 15 minutes.

Assembling Divide the cream filling between 4 meringue nests filling them with a spoon or piping the cream in with a pastry bag fitted with a large tip. Top the cream with the berries and finish with dark chocolate shavings if desired. Serve immediately to all of the mad company at your party.

Instructions Place pecans in a single layer on a baking sheet. Bake at 350° for 8-10 minutes or until toasted.

Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack until cool.

Using a Cupcake Corer, remove the centers of the mudcakes and fill with chocolate pop rocks for a madly wonderful surprise. Place Marshmallows over the rocks and use a kitchen torch to quickly toast the marshmallows. Drizzle the top with Chocolate Frosting, and sprinkle with toasted pecans. Your guests will be delighted by the moist, chocolate goodness and the unexpected pop rock surprise in the middle.

Go to a quality bakery or deli and purchase the following pre-made items: 12 individual Cherry Tarts, chopped into small pieces. 12 individual baked custards, chopped into small pieces. 1 kg fresh baked turkey breast meat cubed into 1 inch cubes 2 kg freshly made toffee ( with or with out nuts and chocolate ) broken into small pieces.

Other ingredients: 2 whole pineapples, peeled, cored and chopped 1 loaf white bread, toasted and buttered 8 L whole milk 1.2 kg white sugar 6 2-liter bottles Cream Soda chilled red food coloring

Procedure: Divide the milk into 6 8-liter cook pots, scald the milk and add 200g sugar to each pot. Into pot add the chopped Cherry Tarts and 40 drops of red food coloring Into pot , add the chopped baked custards and 35 drops of red food coloring Into pot , add the cubed turkey meat and 30 drops of red food coloring Into pot , add the chopped pineapple and 20 drops of red food coloring Into pot , add the buttered toast and 15 drops of red food coloring Into pot , add the toffee. and 10 drops of red food coloring

Simmer each pot for 10 minutes to infuse the milk with flavors. Strain each milk infusion individually through several layers of cheese cloth. Refrigerate each milk infusion for 4 or more hours until well chilled.

To each milk infusion, add 2 liters of well-chilled cream soda. Immediately freeze each mixture individually in a commercial ice cream machine to the soft stage. Store each ice cream mixture in the freezer until ready to assemble.

Assembly: Take the ice cream mixtures from the freezers and let stand at room temperature for 10 minutes to soften. Into tall bottle shaped glasses layer the softened ice creams in the following order:

Bottom : Buttered Toast Layer 2: Toffy Layer 3: Roast Turkey Layer 4: Pine-apple Layer 5: Custard Layer 6: Cherry Tart. Serve with a straw and garnish with a mint leaf and a forget-me-not flower. Label each glass with a Drink Me tag if desired. Drink with a straw from the top layer down to the bottom layer.

Directions: Brew coffee. Add sweetener, dark chocolate square, and vanilla to coffee and stir. Add shot of vodka. Top with Coconut Whipped Cream. Dust with chocolate shavings or cocoa.

Enjoy “adulting” Tea...er the rest of the people at the party who have long since gone wacky on you.

Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers. Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

Preheat oven to 350F degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, mix together sausage and cream cheese. Add in baking mix and stir until combined.Then add in cheese. Scoop up meat mixture and form into 1-inch balls. Then pop your baking sheet in the fridge for 10 minutes. Once they are chilled, bake for about 25 minutes. They should be firm to the touch and golden brown on the outside.

In a large soup pot over medium to high heat, melt 1/2 stick butter. Add alligator meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top. While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup). Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.

Combine all salad dressing ingredients in small bowl; beat with wire whisk until well mixed. Refrigerate until serving time. Cook bacon pieces in 8-inch skillet over medium-high heat until crisp. Remove from heat; drain fat from skillet. Immediately add pecans and brown sugar to hot skillet with bacon pieces; stir until well mixed. Set aside until serving time. Place all salad ingredients in large bowl. Drizzle half of dressing over salad; toss to coat. Sprinkle with topping mixture. Serve immediately with remaining dressing.

Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 15 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan exept for chicken and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Brush chicken with vegetable oil and season with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or until golden brown and cooked through. Remove chicken from the grill and brush with the sauce.

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

2 3/4 cups Gold Medal™ all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup shortening 1 2/3 cups sugar 5 egg whites 2 1/2 teaspoons vanilla 1 1/4 cups milk 1 quart strawberry ice cream, softened Meringue

4 egg whites 1/4 teaspoon cream of tartar 1 1/2 teaspoons vanilla 2/3 cup sugar

1 Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside. 2 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended. 3 Divide batter evenly among muffin cups, filling only one-third full. 4 Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. 5 Place 24 cupcakes in freezer plastic bag and freeze for another use. On top of each of the remaining 24 cupcakes, spoon and spread 2 heaping tablespoons ice cream. Cover; freeze at least 2 hours or overnight, until ice cream is hardened. 6 Heat oven to 450°F. In medium bowl, beat egg whites, cream of tartar and 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Spread over ice cream-topped cupcakes. Place on cookie sheet. 7 Bake 2 to 3 minutes or until lightly browned. Serve immediately.

Leave ice cream out of the freezer until well softened. Combine milk, coffee, vanilla and sugar. Blend well. Whip cream until thick. Place softened ice cream in a punch bowl. Pour in coffee mixture. Top with whipped cream and dust with nutmeg.

Instructions:

1. Preheat oven to 375 degrees.
2. Place almonds on a parchment paper lined cookie sheet.
3. Toast in oven for 4-5 minutes.
4. Remove from rack and cool on a plate or baking sheet.
5. Unwrap the puff pastry sheets and place on a smooth surface.
6. Using a pizza wheel, cut into 8 equal pieces, trim off corners to round, and cut in about halfway from each rounded corner to the center.
7. Place a cube of brie cheese in each center and top with a spoonful of the blueberry preserves.
8. Fold up one “petal” of dough around the filling.
9. Moisten the rest of the edges of the dough.
10. Wrap the opposite petal around the first one and press the edges to stick. Continue with the remaining petals.
11. On the last petal, tuck it slightly under the “rose” and gently round the base in your hand.
12. Place rose onto a parchment paper lined cookie sheet and repeat with the remaining roses.
13. Beat the eggs with the cold water.
14. Brush the tops of the puff pastry with the egg wash (but not the blueberry preserves) and sprinkle with a touch of sea salt.
15. Bake in the oven for about 25 minutes until golden brown.
16. Remove to a cooling rack.
17. Top with the toasted almonds and serve warm.

Instructions:

1. Combine cream cheese, shredded cheddar cheese, green onion, horseradish, minced garlic, and 1 egg in a medium bowl until fully incorporated.
2. Roll the mixture into balls approximately 1 inch in diameter.
3. Roll the balls into the pine nuts so they stick.
4. Whisk the remaining 2 eggs in another medium bowl and roll the balls in the eggs, coating evenly.
5. Pour the breadcrumbs in a shallow bowl or plate and roll the egg-coated balls in the breadcrumbs, coating evenly.
6. Place the balls on a parchment paper lined cookie sheet and freeze for 30 minutes.
7. Heat the vegetable oil in a deep pan on the stove or in a deep fryer to approximately 350 degrees.
8. Remove the balls from the freezer and fry in the oil approximately 10 to 15 seconds or until the outside is golden brown.
9. Drain on paper towel before serving.

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add in the celery, carrots, onions, and leeks to the butter and cook until soft, about 5 minutes.
3. Add in the garlic and cook an additional minute.
4. Add the flour, ground rosemary, ground thyme, cumin, salt and pepper.
5. Stir and cook an additional 2 minutes.
6. Pour in the chicken broth and bring to a boil.
7. Add in the sweet potatoes and parsley and reduce heat; simmer for about 10-15 minutes.
8. Add the cubed chicken breast, chicken sausage, egg noodles, and half and half and cook for an additional 10 minutes, until both egg noodles and sweet potatoes are tender.
9. Serve and top with chopped green onions.

Dressing: ½ cup vegetable oil ¼ cup white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon dijon mustard 1 tablespoon honey ½ tablespoon minced garlic Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a skillet on medium-high heat.
2. Add mushrooms to the oil and cook until brown.
3. Add the chopped parsley to the mushrooms, remove from heat, and set aside.
4. Add chopped romaine lettuce and baby arugula to a large bowl.
5. Add the dressing ingredients (vegetable oil, white wine vinegar, olive oil, dijon mustard, honey, minced garlic, salt and pepper) to a jar and shake until well combined.
6. Pour the dressing over the lettuce and arugula and toss until well coated, then serve.
7. Top the lettuce and arugula with the mushroom mixture and crumbled goat cheese.

Instructions:

1. Mix mayonnaise, minced garlic, lemon juice, ¾ teaspoon salt, and ½ teaspoon black pepper in a medium bowl to create an aioli.
2. Refrigerate the aioli for at least 30 minutes.
3. Preheat the grill or grill pan.
4. Mix together the remaining salt and pepper with the garlic powder and onion powder in a small bowl.
5. Form 8 burger patties with the ground beef and sprinkle with the seasoning mixture.
6. Grill the patties until brown on each side and remove when they reach their desired temperature.
7. Sprinkle the remaining seasoning mixture on the shrimp, grill until fully pink, then remove.
8. Melt the butter in a large sauté pan and sauté the crab meat for about 2 minutes.
9. Place each burger on a roll and top each with the crab meat and shrimp, a drizzle of aioli, and a tomato slice.

Instructions:

1. In a small bowl, combine the jalapeno vodka and the red pepper flakes and set aside for 1 hour (this should be done prior to cooking the pasta).
2. Cook pasta per the instructions on the box.
3. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
4. Sauté the minced garlic until it just starts to brown.
5. Pour in vodka mixture and simmer for about 10 minutes.
6. Add in the basil, cayenne, paprika, salt and pepper.
7. Crush the roma tomatoes and stir in with the tomato sauce and water.
8. Simmer for 15 minutes.
9. Stir in the heavy cream and simmer for an additional 2 minutes.
10. Combine with cooked pasta in a large bowl, add salt and pepper to taste, and serve.

Filling: 2 ½ cups pitted sour cherries ½ cup granulated sugar ½ cup water 1 teaspoon vanilla extract 2 teaspoons lemon juice 2 1/2 tablespoons cornstarch

Topping: 2 cups heavy whipping cream 2/3 cup powdered sugar 1 ½ teaspoon vanilla extract 4oz coffee flavored liqueur

Instructions: Cupcakes:

1. Preheat oven to 350 degrees and line the cupcake pan with paper liners.
2. Combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
3. Add the buttermilk, vegetable oil, vanilla, and eggs, then beat together with a hand mixer on medium or low speed until well combined.
4. Add the boiling water. The batter will become thin.
5. Divide the batter evenly in the wells of the cupcake pan ¾ of the way full.
6. Bake for about 15-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
7. Once cool enough to handle transfer cupcakes to a cooling rack.

Filling:

1. Combine all the ingredients except the vanilla in a saucepan.
2. Cook the ingredients on medium heat, stirring often, until the mixture thickens.
3. Remove from heat and add vanilla and set aside to cool.

Topping:

1. Pour the heavy whipping cream into a large bowl.
2. Whip the heavy whipping cream by hand or use the whisk attachment until it forms soft peaks.
3. Add the liqueur, vanilla, and sugar and whisk on high speed until firm peaks form.

It is recommended keeping the whipped cream in the refrigerator until ready to use and keeping an eye on during the process, as the whipping can turn into butter if left too long on the mixing machine.

Assembly:

1. Use a paring knife, small circular cookie cutter, or the large side of a pipping tip to make a well for the cherries. Without cutting through the bottom of the cupcake, carve space for the cherry filling in the center.
2. Add the filling to the well.
3. Add the whipped cream mixture to a piping bag and pipe on top of the cupcakes.
4. Add chocolate shavings and add woodland characters made of gumpaste on top.

Instructions:

1. Pour dark rum and coffee flavored liqueur in a glass.
2. Pour in the brewed coffee.
3. Top with the whipped cream and sprinkle of cinnamon.

Instructions:

1. Take half the strawberry sherbet and scoop into small balls and freeze well.
2. Mix the pink lemonade, lemon-lime beverage, and green tea in a large punch bowl.
3. Add in the remaining sherbet and mix to make frothy.
4. Add sherbet balls to the punch.
5. Add lemon slices to garnish.