Garden Brunch

Garden Brunch

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Theme: A mixed bouquet of colors makes a gorgeous picked-from-the-garden setting for a Mother’s Day luncheon, warm-weather brunch, or stylish tea party.

Dessert Centerpiece: Serve dessert in high style by stacking three tiers of glass cake pedestals, each filled with deliciously drippy cupcakes iced with the word “Tea” in pretty pastels. The cake topper is a sundae glass filled with multicolored hydrangeas, ringed with Mint Meringues

Decorative Detail: A pale blue tablecloth makes a serene backdrop for mint green napkins and petite cake pedestals bearing Mint Meringues. A curl of green ribbon across each plate is the finishing touch.

Place Card: A personal handwritten note slipped into a matching envelope and propped against each guest’s beverage glass makes company feel special.

Beverage: Ice-blended limeade is garnished with sprigs of fresh mint and served in iridescent blue glasses.

Floral Favor: Large yellow and blue flowered teacups overflow with brightly hued hydrangeas, adding grace to the table and sending guests home with cheery memories of a delightful day. A take-home box of bonbons is another sweet treat for partygoers. (Simply glue silk purple posies on top of small white boxes and fill with store-bought chocolates.)

Mint Meringues

makes 24 cookies prep time 15 minutes baking time 3 hours cooling time 20 minutes  3 egg whites, at room temperature  1/4 teaspoon cream of tartar, McCormick®  3/4 cup granulated sugar  1⁄2 teaspoon mint extract or white crème de menthe  2 to 3 drops green food coloring     Special Equipment   Pastry bag  #4 star tip  1. Preheat oven to 200 degrees F. Line 2 heavy large cookie sheets with parchment paper. 2. Beat egg whites in clean large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in mint extract. Stir in food coloring, 1 drop at a time, until desired color is achieved. 3. Spoon meringue into pastry bag fitted with star tip. Pipe twelve 1 1/2-inch-high ×1 1/2-inch-diameter mounds onto each prepared cookie sheet, spacing evenly apart. Bake for 3 hours or until dry and crisp. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

makes 24 cookies prep time 15 minutes
baking time 3 hours cooling time 20 minutes

3 egg whites, at room temperature

1/4 teaspoon cream of tartar, McCormick®

3/4 cup granulated sugar

1⁄2 teaspoon mint extract or white crème de menthe

2 to 3 drops green food coloring

Special Equipment

Pastry bag

#4 star tip

1. Preheat oven to 200 degrees F. Line 2 heavy large cookie sheets with parchment paper.
2. Beat egg whites in clean large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in mint extract. Stir in food coloring, 1 drop at a time, until desired color is achieved.
3. Spoon meringue into pastry bag fitted with star tip. Pipe twelve 1 1/2-inch-high ×1 1/2-inch-diameter mounds onto each prepared cookie sheet, spacing evenly apart. Bake for 3 hours or until dry and crisp. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

Sherry Tea Cakes



makes 24 cakes prep time 12 minutes baking time 18 minutes cooling time 20 minutes frosting time 15 minutes   Tea Cakes   1 box (18.25-ounce) yellow cake mix, Duncan Hines Moist Deluxe®  1 box (3.4-ounce) vanilla instant pudding and pie filling mix, Jell-O®  3/4 cup cream sherry, Gallo®  3/4 cup vegetable oil  4 eggs  3/4 teaspoon ground nutmeg, McCormick®   Sherry Glaze   4 cups powdered sugar, sifted  1/2 cup cream sherry, Gallo®  Blue decorating gel (or other desired color)   Tea Cakes  1. Preheat oven to 350 degrees F. Line two 12-cup cupcake pans with paper muffin liners. 2. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool cupcakes completely on cooling rack.   Sherry Glaze  3. Place powdered sugar in large bowl. Gradually add sherry, stirring constantly until smooth. Using small spatula or knife, smooth glaze over each cupcake. 4. Once the sherry glaze is set, pipe decorating gel decoratively on top of cupcakes.

makes 24 cakes prep time 12 minutes
baking time 18 minutes cooling time 20 minutes
frosting time 15 minutes

Tea Cakes

1 box (18.25-ounce) yellow cake mix, Duncan Hines Moist Deluxe®

1 box (3.4-ounce) vanilla instant pudding and pie filling mix, Jell-O®

3/4 cup cream sherry, Gallo®

3/4 cup vegetable oil

4 eggs

3/4 teaspoon ground nutmeg, McCormick®

Sherry Glaze

4 cups powdered sugar, sifted

1/2 cup cream sherry, Gallo®

Blue decorating gel (or other desired color)

Tea Cakes
1. Preheat oven to 350 degrees F. Line two 12-cup cupcake pans with paper muffin liners.
2. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool cupcakes completely on cooling rack.

Sherry Glaze
3. Place powdered sugar in large bowl. Gradually add sherry, stirring constantly until smooth. Using small spatula or knife, smooth glaze over each cupcake.
4. Once the sherry glaze is set, pipe decorating gel decoratively on top of cupcakes.

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