Hatters Love to Cook and Entertain
Red Hot Diva & Cordon Bleu Chef
Sylvia in her "Red Hat Regalia"
Click on any recipe to go to it below.
|Cake Fit For a Queen|
|Meatballs - Ultimate Party Meatballs|
|Patti's Perfect Red Velvet Cheesecake|
|Raspberry Cheesecake Bars|
|Red Hat Cake|
|Red Velvet Cake & Red Velvet Cupcakes|
|Strawberry Cheese Appetizers|
|Strawberry Spinach Salad|
|Please send me your red hat recipes (must have red or purple in them!) to be added to this site|
HISTORY OF APRONS - Queen
Red Hat Ruckus, Kelowna B.C. May 5-7, 2006
I don’t think our children and grandchildren know what an apron is.
principal use of Grandma’s apron was to protect the dress underneath,
but along with that, it served as a potholder for removing hot pans
from the oven. It was wonderful for drying children’s tears, and on
occasion was even used for cleaning out dirty ears. From the chicken
coop, the apron was used for carrying eggs, fussy chicks, and sometimes
half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids. When
the weather was cold, grandma wrapped it around her arms. Those big
old aprons wiped many a perspiring brow, bent over the hot wood
stove. Chips and kindling wood were brought into the kitchen in
that apron. From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls. In the fall,
the apron was used to bring in apples that had fallen from the
trees. When unexpected company drove up the road, it was surprising
how much furniture that old apron could dust in a matter of
seconds. When dinner was ready, Grandma walked out onto the porch,
waved her apron, and the men knew it was time to come in from the
fields to dinner. It will be a long time before someone invents
something that will replace that “old-time apron” that
served so many purposes.
used to set her hot baked apple pies on the window sill to cool. Her
granddaughters set theirs on the window sill to thaw.
Preheat oven to 350 degrees. Put cranberries into a large,
high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and
seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan,
Pour over cranberries. Cover tightly with foil, and bake until
cranberries are soft but have not burst, about 10 minutes. Using a slotted
spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool
Bring 1/2 cup cooking liquid and the granulated sugar to a boil
in a small saucepan, whisking until sugar has dissolved. Reduce heat to low;
simmer until liquid has reduced and barely coats the back of a spoon, about 6
minutes. Pour through a fine sieve into a medium bowl; let cool completely.
Syrup can be refrigerated in an airtight container until ready to use, up to 3
Reserve 40 cranberries. Puree remaining cranberries and liquid in
To serve, place 10 reserved cranberries on each of 4 decorative
skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce
glasses; stir to combine. Add skewers, and fill glasses with ice. Top with
seltzer, and serve.
3 cups shredded sharp cheddar cheese
2 bunches green onions, finely chopped
2 cups ground pecans
8 oz. mayonnaise
1 sm. jar strawberry jam or preserves (topping)
Grease a round pie dish with some mayonnaise. Mix all ingredients together. Press into pan and pack firmly. Refrigerate to set. Just before serving, top with strawberry jam or preserves. Serve with Wheatsworth crackers.
Red Hat Cake
Start To Finish: 2 hr 20 min
Makes 16 servings
1 package Betty Crocker®
SuperMoist® cake mix (any flavor)
Water, oil and eggs called for on cake mix package
2 tubs Betty Crocker® Rich & Creamy or Whipped ready-to-spread frosting (any flavor)
Ribbon and edible flowers (dianthus, pansies, violas)
1. Heat oven to 350ºF. Grease bottoms only of 1 round pan, 8x1 1/2 inches, and 1 round pan, 9x1 1/2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
2. Bake as directed on package or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
3. Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting.
4. Frost cake. Trim hat with ribbon and flowers.
Note: To add texture to frosting, gently roll clean wicker basket over frosting.
High Altitude (3500-6500 ft)
Make cake mix following high altitude directions on package. Pour slightly more batter into 9-inch pan.
1 Serving: Calories 420 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 9 g); Cholesterol 40 mg; Sodium 220 mg; Total Carbohydrate 63 g (Dietary Fiber 0g); Protein 2 g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 %
VELVET CAKE from "Heloise"
In 1995 I asked my readers for a Red Velvet Cake recipe that had been a family favorite of a reader who lost it when her house burned down.
Heloise tasting four versions of Red Velvet Cake sent in by more than 15,000 readers!
Who knew this was such a popular cake recipe? I had loved it as a child and remembered how delicious it was, but could not find it in my cookbooks. So I turned to my wonderful readers, and boy did they deliver! Here is the quick version that is a snap to make.
1 (18.25 ounces) box yellow cake mix
1/2 cup vegetable oil
1 cup low-fat or regular buttermilk
2 tablespoons cocoa powder
2 ounces red food coloring
1. In a large bowl, combine the dry cake mix
and only the ingredients listed above (do not add the ingredients listed on the
cake box). Check the box directions to see how long you need to mix the batter
and then bake according to the directions on the box for the size pans you are
2. Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.
Cream Cheese Icing
1 8-ounce package cream cheese, softened
1/2 stick butter, softened
1/2 box plus 2 tablespoons confectioner's sugar
1 teaspoon vanilla extract
Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.
RED VELVET CUPCAKES
2 1/2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c butter, softened
2 c sugar
1 c sour cream
1/2 c milk
1 bottle (1 oz) Red Food color
2 tsp pure vanilla extract
vanilla cream cheese frosting
Mix flour, cocoa, baking soda, and salt. Beat
butter and sugar in large bowl with electric mixer (med speed) 5 min or until
light and fluffy. Beat in eggs 1 at a time.
Mix sour cream, milk, food color, and vanilla.
Gradually beat in flour mixture on low speed until blended. Spoon batter into paper lined muffin cups filling 2/3 full.
Bake in preheated 350 oven for 20-25 min. Cool pans 5 minutes. Remove from pans and cool completely.
Spread with frosting... makes 30
Cream Cheese Frosting
Beat 1 8-0z package of softened cream cheese, 4
tbsp softened butter, 2 tbsp sour cream, and 2 tsp pure vanilla extract in large
bowl until light and fluffy.
Gradually beat in 1 box (16 oz) confectioners sugar on med. speed until smooth.
A CAKE THAT'S FIT FOR A QUEEN
taste and you'll agree that these rich, creamy raspberry cheesecake bars
are truly Betty's Best.
Softening cream cheese is
easy! Just microwave cream cheese without the wrapper on High for 15 to 20
Mix 1 ½ ox tequila
¾ oz lemon juice
¾ oz triple sec
2 ½ oz cranberry juice
Mix in a shaker or blender.
Instead of salt, rim the glass in sugar (or colored red sugar)
CHILLED STRAWBERRY SOUP
1 pt. strawberries
1 (8 oz.) container plain, non-fat yogurt
1/2 c. skim milk
1/4 c. sugar
2 tsp. lemon juice
1 tsp. vanilla
strawberries for garnish. In a blender, place all ingredients. Cover and whirl
until strawberries are pureed and mixture is combined. Chill, covered, until
ready to serve. Slice reserved strawberries; use to garnish soup. 3
· 2 pints strawberries
· 2 cups plain yogurt
· 1/2 cup orange juice
· 1/2 cup white sugar
· 1/2 cup water
· 1/8 teaspoon ground cardamom
1. In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
Strawberries and Cream Soup
3 cups sliced strawberries
1 cup sour cream
1 cup half-and-half
6 tablespoons sugar (add more if strawberries are not sweet)
1/2 teaspoon vanilla
4 whole strawberries, for garnish (optional)
Toss sugar into sliced strawberries to dissolve. Combine strawberries, sour cream, half-and-half, 4 tablespoons of the sugar, and vanilla in a blender. Blend until smooth, and then taste. Chill, covered, in the refrigerator. Serve in bowls and garnish each with a fresh whole strawberry. Makes about 4 cups
Spinach is an anti-aging superfood! Packed with vitamin K, this leafy green is good for your bones and eyes, and just one cup provides more than 150 percent of your daily requirement. With the added bonus of red, ripe berries in this Zesty Strawberry Spinach Salad, from the August '08 issue of Family Circle, you just can't lose!
Whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, and 1 tablespoon red wine vinegar. Drizzle over 4 cups raw baby spinach and 2 cups sliced strawberries. Toss and top with 2 tablespoons crumbled feta cheese. Serves 4.
Per serving: 110 calories and 8 grams of fat.
1 c. butter
Cream butter, sugar, salt and vanilla. Add eggs, one at a time. Mix
strawberry jam with the lemon juice. Dissolve soda in the sour cream.
Add these two mixtures alternately to the creamed mixture. Stir in red
food coloring and then add the flour.
Pour into a greased and lightly floured bundt pan or 3 small loaf pans.
Bake at 350 degrees for 35 to 40 minutes or longer for the bundt pan.
Drizzle with a thin lemon icing for glaze while still warm.
ULTIMATE PARTY MEATBALLS
1 - 16 oz can Ocean Spray jellied cranberry Sauce
1 - 12-oz bottle Heinze Chili Sauce
1 - 2 pound bag frozen pre-cooked coctail size meatballs
Combines sauces in large saucepan. Cook over med. heat
Add meatballs. Cover and cook for 15 min or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.
Slow cooker preparation: Place meatballs in slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on high.
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