Baby Shower Recipes



1 1/3 cups flour
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup cherry marmalade or cherry preserves,
large pieces snipped if necessary


2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
2 Tablespoons milk
60 maraschino cherries with stems, drained


To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt.

Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.

Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean.

Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

To make icing: In a small bowl, combine confectioners sugar, vanilla extract and milk.

Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

To garnish: Pat cherries dry with clean paper toweling.

Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Makes about 60




2/3 cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup granulated sugar
2 Tablespoons butter, melted
1 Tablespoon hot water

1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Food coloring, as needed


To make cakes: Preheat oven to 425 degrees F. Grease and flour 2 (12-cup, 1 1/2-inch) muffin tins (to make 24 cakes). Set aside.

Sift together flour and baking powder; set aside.

Place eggs and sugar in a bowl and whisk until thick. Fold in flour mixture gently.

Add melted butter and hot water. Blend thoroughly, using spoon. Divide mixture into muffin tins. Bake 8 to 10 minutes.

To make filling: While whipping the cream with an electric mixer set on medium-high speed, gradually add sugar and vanilla extract.

Beat until the texture of shaving cream. If desired, divide mixture and stir in food coloring.

To assemble cakes:

With a sharp, pointed knife, cut away risen area from the top of each cake and set aside (do not discard).

Fill hole with a dollop of whipped cream. Cut reserved top sections in half to form "wings."

Place wings on top of cream and you have fairy cakes.

Makes 24 cakes.




Cookie dough base:
• 1 1/2 cups unbleached bread flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 2/3 cup butter, margarine or shortening
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/2 cup finely chopped walnuts (you can grind the walnuts as they are used for flavor, not necessarily texture)

Cinnamon roll cookie dough base:
• 1 1/2 cups unbleached bread flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup butter, margarine or shortening
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/4 cup cinnamon
• 1/4 cup raisins soaked in hot water and Tbsp sugar (allow these to steep while you make the doughs)

Powdered Sugar Glaze:
• 1 1/2 cups powdered sugar
• 1/2 teaspoons vanilla
• 1-2 Tablespoons condensed milk


For the Regular Cookie Dough:

Combine sugar, butter, egg, vanilla and dry sifted ingredients. Cream until smooth.

For the Cinnamon Cookie Dough:

Combine sugar, butter, egg, vanilla and once creamed add dry sifted ingredients, and mix until smooth.

Add raisins to this dough. After making both doughs, chill them for 1/2 hour to firm them up.

Remove both types of dough and cut them in half.

Using a marble board and pin, roll out plain cookie dough and cinnamon cookie dough separately.

Once each has been rolled flat to about 1/2 to 1/4 inch thickness, gently lay cinnamon dough on top of cookie dough, roll together and cover tightly with plastic wrap, and place in refrigerator for at least 10-15 minutes to firm up before cutting.

To bake slice 1/4" sections, just like regular chocolate chip cookies.

Lay each section flat on a greased cookie sheet and bake at 375 degrees F for 8-10 minutes on top rack of oven, then put them on bottom rack with oven turned off for an additional 2-3 minutes.

Remove cookies from sheet and allow them to cool, than cover with a simple powdered sugar milk glaze.

For the glaze add milk slowly to sugar and vanilla until proper consistency is achieved, a smooth, glossy glaze. Save a few of the steeped raisins to decorate your finished cookies.

Number of servings: 24-48 cookies (depending on size)






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