For our fall magazine issue we decided to focus on the sweets. Our party set up had a very specific color scheme – black, white, lime, and gold – and we wanted our food to play along with those colors. So, without further ado, here are the recipes for all of the desserts in our Fall 2013 Prairie Hive online magazine (which if you haven’t checked out, take a few minutes to flip through)!
Green Sugar Crystals
Crush Oreo cookies in a plastic baggy. In a tall, narrow glass layer yogurt, Oreos, and sugar crystals. Continue layering until you reach the top, ending with the Oreos.
2 tablespoons white sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 ounces cream cheese (room temperature)
1 teaspoon key lime zest
1 tablespoon heavy whipping cream
15 mini phyllo tart shells (available in freezer section by pie crust)
Chocolate Almond Bark
Allow phyllo tart shells to come to room temperature. Melt chocolate almond bark and dip shells half way. Allow to cool on wax paper.
Combine first 3 ingredients in a mixer and beat until creamy. Add next 2 ingredients, mix. Add final ingredient and beat until fluffy and smooth. Spoon filling into shells, zest additional lime over filling and place a half moon key lime slice.
SWEET DADDY CORN – POPCORN BALLS
5 quarts Sweet Daddy Corn (local to Tulsa, www.sweetdaddycorn.com)
2 cups sugar
1 1/2 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon salt
Butter sides of sauce pan. Combine sugar, water, salt, syrup, & vinegar. Cook over medium heat to “hard ball” stage (use a candy thermometer) – 250 degrees. Stir in vanilla. Pour over Sweet Daddy Corn, stir to mix well and form balls. Cool on wax paper.
Granny Smith Apples
Chocolate Almond Bark
Wood Sticks (found on baking aisle)
Using wood sticks create a hole in the top of the apple where the stem is. Remove wood stick and set aside.
Melt almond bark and dip top of apple. Lift out of almond bark and let the access drip off. Turn apple over and immediately insert wood stick into the hole in the top of the apple. Place apples in refrigerator to speed the drying process up. Once the almond bark is completely dried melt the chocolate almond bark in and bowl and dip a third of one side of the apple in the chocolate. Lift out and let the access drip off then place on wax paper to dry.
Get creative! There are lots of different ways that you can use the almond bark and chocolate almond bark to create neat designs.
When it comes to your fall holiday parties think outside the box with your food!