A Night in the Garden

{A Night In The Garden}
May 2010
Suzette & Monica

{The Invite}
The Gals were given a potted live flower as the invite.

{Garden Decor} {The Place Settings} {The Menu}
{Bacon Shrimp Bites}
40 large ready-to-eat shrimp, peeled, tails intact
20 bacon slices, cut in half
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh thyme

Cook bacon slices until soft and pliable. Wrap each shrimp with a slightly cooked bacon piece, securing with a wooden pick. Combine basil and thyme; sprinkle 2 tablespoons of herb mixture onto shrimp bites. Place on a lightly greased rack in a broiler pan. Broil 6 inches from heat with oven door partially open for a few minutes on each side or until bacon is crisp. Sprinkle with remaining 2 tablespoons of herbs.

{Crab Wontons}
32 wanton wrappers
1 package (8 ounces) cream cheese, softened
½ cup heavy whipping cream
1 egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
2 pouches (3.52 ounces each) premium crab meat, drained
¼ cup thinly sliced green onions
¼ cup finely chopped sweet red pepper
1 cup grated Parmesan cheese

Press wanton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350 degrees for 8-9 minutes or until wanton wrappers are lightly browned.

Meanwhile, in a small bowl, beat the cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in the crab, green onions and red pepper: spoon into wanton cups. Sprinkle with grated Parmesan cheese. Bake for 10-12 minutes or until filling is heated through. Serve warm.
{Moms Yeast Rolls}
2 cups hot water
1/2 cup margarine
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 ounce) packages active dry yeast
5 1/2 cups all-purpose flour
2 eggs

Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
Punch down and let rise 30 more minutes or until doubles.
Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees oven for 30-45 minutes. Brush top of rolls with butter while hot.
Bake 14 minutes or until edges are lightly golden. Cool 1 minute on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.

{Quick ‘N’ Easy Herb Spread}
1 pound cream cheese, softened
1 cup butter, softened
¼ teaspoon garlic powder
1 teaspoon oregano
½ teaspoon basil
½ teaspoon dill weed
½ teaspoon ground pepper
½ teaspoon marjoram

Cream together cheese and butter in bowl of mixer or food processor. Add herbs and mix well. Cover and chill 24 hours. Serve at room temperature as a spread on snack crackers or bread.
{Blueberry Medley Salad}
2 cups fresh blueberries
1 medium red apple, diced
1 large naval orange, peeled, sectioned and chopped
½ cup finely chopped sweet onion
1 to 2 tablespoons minced fresh cilantro
¼ cup red wine vinegar
3 tablespoons unsweetened apple juice
2 tablespoons sugar
2 tablespoons olive oil
¼ teaspoon salt
1 package (5 ounces) spring mix salad greens
½ cup crumbled blue or feta cheese

In a large bowl, combine the blueberries, apple, orange, onion and cilantro.
In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes. Divide salad greens among serving plates. Use slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with your choice of cheese.
{Strawberry Gazpacho}
2 quarts strawberries, rinsed, hulled, and halved
1 ripe mango, pitted, peeled, and diced
2 kiwis, peeled and diced
¼ cup sugar or sugar to taste
1 cup white grape juice
2 tablespoons fresh lime juice
½ cup vanilla low fat yogurt

Dice one cup strawberries; combine in a small bowl with mango and kiwi. Reserve and refrigerate ½ cup. Puree remaining halved strawberries with the sugar in food processor until smooth. Pour into a bowl; stir in grape juice, lime juice, and remaining diced fruit. Refrigerate at least tow hours, or up to one day. To serve, ladle gazpacho into individual bowls. Top with yogurt and reserved fruit.
{Poached Chicken Breast}
Butter as needed
1 ounce Shallots fine dice
4 each Chicken Supremes prepared
1 cup Chicken Stock prepared
2 ounces White Wine dry
Salt & Pepper to taste
2 ounces Beurre Manie
4 ounces Heavy cream whipped
Herbs, finely chopped (parsley, thyme, rosemary)

Place the shallots in a buttered sauté pan, place the chicken
suprêmes over the shallots, add the chicken stock, white wine, and season with salt and pepper.
Bring the liquid to a simmer on the stove, cover the chicken with a paper lid and poach it in the oven at 350° until the chicken is done. Remove the chicken, keep the chicken warm.
Prepare the sauce: Strain the poaching liquid (Cuisson) and bring to a simmer, thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbes. Coat the chicken breasts with the sauce.

{Basil Oven Fries}
¼ cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon dried basil
¼ teaspoon garlic powder
4 medium red potatoes

In a large Ziploc zipper storage bag, combine the Parmesan cheese, oil, basil and garlic powder. Cut potatoes into ¼ inch sticks. Add to bag a few pieces at a time and shake to coat.
Place in a 15 x 10 inch baking pan coated with cooking spray. Bake at 425 degrees for 15-20 minutes on each side or until crisp and tender.

{Glazed Carrots}
1 pound Carrots -- sliced
Water -- as needed
2 ounces Butter
1 ounce Sugar
Salt & Pepper to taste

Place the prepared carrots in a sauté pan with chicken stock
almost to the top of the carrots, season with salt and pepper.
Add the butter and sugar, bring to a simmer and cook until almost
all of the moisture has evaporated, leaving a syrupy reduction.
Add more chicken stock if it has evaporated. Toss the carrots in this glaze to coat them, season to taste.

{Hollandaise Sauce}
1 teaspoon Shallots fine dice
1/4 teaspoon Whole Black Peppercorns fresh-cracked
1 ounce Cider Vinegar
1 ounce White Wine
1 ounce Water
{Sauce}
3 each Egg yolks
1 1/2 ounces Reduction prepared
7 ounces Clarified butter warmed
Salt and white Pepper to taste
Lemon juice to taste

Combine the shallots, peppercorns, vinegar, white wine and water; bring to a simmer and reduce until the liquid is half of its original amount, strain and cool the reduction slightly.
In a stainless steel bowl combine the egg yolks, reduction and whip them until frothy.
Place the stainless steel bowl over a sauce pot with simmering water slowly cook the egg mixture to the soft ribbon stage and triple in volume. They should have a lightly firm consistency.
Remove from the heat and gradually add the warm clarified butter, whipping constantly. Add the lemon juice, and adjust the seasoning with salt and white pepper to taste.
{Coconut Berry Tarts}
Baked Tart Shell
1 ½ cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold butter, cubed
1 egg, lightly beaten
{Filling}
4 ounces cream cheese, softened
¼ cup sweetened condensed milk
2 tablespoons lemon juice
2 medium kiwifruit, peel and sliced
2/3 cup sliced fresh strawberries
2/3 cup each fresh raspberries, blueberries and blackberries
¼ cup flaked coconut toasted

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles course crumbs. Add egg: mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into six portions. Press each portion into a greased 4 in. tart pan. Bake at 350 degrees for 15-20 minutes before removing from pans to wire racks to cool completely.
In a small bowl beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoons of filling into cooked tart shell. Arrange fruit over filling. Sprinkle with toasted coconut. Chill until served.

{Toasting Coconut}
To toast coconut, spread the coconut in a 15 x 10 inch pan. Bake at 350 degrees until lightly browned stirring occasionally. Or spread the coconut in a dry nonstick skillet and heat over low until lightly browned stirring occasionally.

{Lemon Cream Cupcakes}
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
{Frosting}
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

{Lemon Sorbet}
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest

Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
{Teo’s Punch}
2 cups apple juice
2 (6-ounce) cans pineapple juice
1 (12-ounce) can thawed cranberry juice concentrate, undiluted
1 (6-ounce) can thawed orange juice concentrate, undiluted
4 cups club soda, chilled

Combine first 4 ingredients; stir until blended. Add soda just before serving. Serve over ice.

{Blackberry Lemonade}
4 cups water, divided
1 cup sugar
1 cup lemon juice
1 tablespoon grated lemon peel
1 cup blackberries
1 to 2 drops blue food coloring, optional

In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly.

In a blender, combine 1 cup of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Refrigerate until chilled. Serve over ice. {The Gifts}
The gals were given delicious homemade Rosemary-Orange thumbprint cookies. They were wrapped beautifully along with a mini container of wildflower seeds.
This gift was truly inspired by the garden. So classy and divine!

{Rosemary-Kissed Orange Thumbprint Cookies Tuscano}
1 cup all-purpose flower
½ cup corn starch
1 tsp. snipped fresh rosemary
¼ teaspoon salt
¾ cup butter, softened
1/3 cup powdered sugar
Few drops almond extract
¼ cup orange marmalade
Powder Sugar

In small bowl stir together flour, cornstarch, rosemary, and salt; set aside. In medium mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add 1/3 cup powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough 1 hour or until easy to handle
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside. Shape dough into twenty-four 1 ¼ inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentions in each cookie. Spoon about ½ tsp. marmalade into center of each cookie.

{Honey Lemon Yogurt Sauce}
Sauce:
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice
Special equipment: a 10-inch nonstick angel food cake pan
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.

{The Hostesses}
Thanks to Suzette and Monica for such a beautiful evening in the garden. The ambiance was tranquil with birds and crickets chirping in the background, flowers and butterflies, and lighted flower arrangements. We felt as though we were in a magical garden!
The food was amazing!
Everything was fresh, light, and so beautifully and artistically presented.

{The Gals}

Petticoat Saloon

{Round Up At Petticoat Saloon}
March 2010
Emily & Jill

{The Invitation}
The gals were asked to wear a Petticoat Sisterhood Clip somewhere on their attire for the evening.

{Saloon Decor}

{The Place Settings}

{Fresh Brewed Sarsaparilla}

5 lbs. Sugar

4 Gallons Cold Water

4.25 oz. Big H Root Beer Extract

1/8 Tsp. Cream Soda Extract (Optional)

5 Lbs. Dry Ice

Mix water, sugar, and extract in large plastic container. Add 5 Lbs. Broken Up Dry Ice and stir periodically for 1 hour. Do not cover tightly or it will explode.

{Avocado Egg Rolls}

(Makes 6)

2 Large Avocados, peeled, pitted, and diced

4 Tbs. Sun-Dried Tomatoes packed in oil, finely chopped

2 Tbs. minced red onion

1 Tsp. Fresh cilantro, finely chopped

1/4 Tsp. salt

6 Egg Roll Wraps

1. Gently stir together avocado, tomatoes, onion, cilantro, salt. Distribute filling evenly onto center of each egg toll wrapper. Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling.

2. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

3. Continue by deep-frying egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels. Slice egg tolls diagonally across middle and serve with cilantro sauce.

{Honey Cilantro Sauce}

3-4 Tsp. white vinegar

1 tsp. Balsamic Vinegar

1/2 C. Honey

1/2 C. chopped cashews

2/3 C. fresh cilantro

2 garlic cloves

2 green onions

1 Tbs. granulated sugar

1 tsp. ground black pepper

1 tsp. ground cumin

1/4 C. Olive Oil

1. Put all ingredients except olive oil into a blender or food processor.

2. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

{Mac N CHeese Stuffed Tomatoes}

(serves 8)

1/4 lb. elbow macaroni

Salt & Pepper

4 pieces center cut bacon, chopped

2 leeks, halved lengthwise, thinly sliced and washed

2 Tbs. Flour

1 C. Chicken Stock

1/2 C. Milk

2 C. aged sharp cheddar cheese, grated

8 large Roma Tomatoes, halved lengthwise and seeded and scooped clean

1/2 C. breadcrumbs

1. Preheat oven to 400. Place pot of water over high heat and bring to boil to cook pasta. Add salt and pasta and cook just shy of al dente.

2. Heat Skillet over medium heat and add bacon and cook until crispy, about 5 minutes. Add leeks and cook 2 minutes until tender. Add Flour and stir 1 minute. Whisk in stock, milk, s&p, and brink to bubble.

3. Stir in cheese in a figure eight motion, reserving half cup for garnish.

4. Drain pasta and combine with sauce. Spoon into tomato shells and garnish with cheese and breadcrumbs.

5. Place on baking sheet and bake for 12-15 minutes until golden brown on top.

{Baked Chili Pepper Fries}

(Serves 6)

6 Large Jalapeno Peppers

4 Large Poblano Peppers

1 C. Flour, plus 2 Tbs.

3 Large Eggs

1/4 C. Milk

2 Tbs. Spicy Brown Mustard

1 C. Bread Crumbs

1/2 C. Grated Parmesan

Salt & Ground Pepper

1. Preheat oven to 400. Remove seeds from all peppers and cut into 1/2 inch lengthwise strips.

2. Set up breading station: 1 pan of 1 C. flour, 1 pan of eggs beaten with milk, 2 T. flour and mustard, and 1 pan of breadcrumbs seasoned with cheese and S&P.

3. Coat peppers in flour, then in eggs, then crumbs.

4. Arrange fries on cooling rack set onto baking sheet and roast for 18 min.

{Creamy Texas Ranch}

2 1/2 C. Brown Sugar

1/3 C. Frank’s Hot Sauce (it has to be frank’s)

1/2 C. Apple Cider Vinegar

1 packet hidden valley buttermilk ranch

1 C. mayo

1 C. Buttermilk

1. Combine brown sugar, hot sauce, and vinegar in pan. Stir constantly on med-high heat, then boil for one minute (if you cook longer, it will turn into candy). This is a replica of winger’s sticky sauce.

2. Mix together a packet to hidden valley buttermilk ranch recipe with Mayo and Buttermilk. Let chill in fridge for 20 minutes. Mix with cooled sauce. Serve with any meat or as a dipping sauce.

{Deep Dish Pot Pie}

(Makes 1 10in. Pie or 4-6 Individual Pies)

1 lb. chicken breast, cubed

1/4 C. Kraft Zesty Italian Dressing

4 oz. Cream Cheese

2 Tbs. Flour

1/2 C. Chicken Broth

1/2 small sweet onion chopped

2 Carrots, chopped

4-6 oz. Peas

4-6 oz. corn

4-6 Oz. green beans, chopped(or you can use 10 oz. bag frozen mixed veggies)

1 pie crust (below) or store bought crust

1. Heat oven to 375. Cook chicken in Dressing in large skillet on medium heat for 2-5 minutes.

2. Add cream cheese, cook until melted. Add flour and mix well for 2 minutes.

3. Add broth and veggies, simmer 5-7 minutes. (add less veggies and chicken if you like it saucier).

4. Pour into 10 in. pie plate or small ramekins. Arrange crust over filling, fluting the edge. Cut 4 slits or an ‘X’ in crust. Bake 30 minutes or until crust is golden.

{Grans Perfect Pie Crust}

(Serves 3 regular Pies or 9 Individual pies)

1 1/2 C. Crisco

3 C. All-Purpose Flour

1 Whole Egg

5 TBS. Cold Water

1 TBS. White Vinegar

1 tsp. Salt

1. In large bowl, with pastry cutter, gradually work Crisco into flour until it resembles a course meal.

2. In small bowl, beat egg with fork and pour into mix. Add water, vinegar, and salt. Stir together until all ingredients are incorporated. Take out and mix and smooth with hands into large ball.

3. Form 3 evenly sized balls of dough and place each into a freezer storage bag. Using a rolling pin, flatten each ball into about 1/2 inch thick to make rolling easier later.

4. Seal bags and place in freezer. (if using immediately, it’s a good idea to chill for about 15 minutes in freezer).

5. Remove from freezer when needed and let thaw for 15 minutes. On floured surface, roll out dough starting in middle and working outwards. If too sticky, sprinkle flour on top. Roll until it is 1/2 inch larger than the diameter of pan.

6. With spatula, lift dough carefully from surface into bottom of pan or on top of your mix, or both. Pinch and tuck crust in a pretty fashion. Cook according to pot pie directions.

{Pistachio Raspberry Salad}

Spring Salad Mix

Red Seedless Grapes, halved

Craisins

Read Pears, Cubed

Shelled Pistachios

Bleu Cheese Crumbles

Mix salad together according to preference.

{Raspberry Vinaigrette}

(Makes 1 1/4 C.)

1/2 C. Canola Oil

2 Tbs. honey

1 Tbs. Grainy Dijon Mustard

3 Tbs. Red Wine Vinegar

1 Tsp. fresh lime juice

S&P

1 Heaping Tbs. raspberry jam

Whisk together and refrigerate until ready to use.

{Marinated Grilled Flank Steak}

(Serves 4-6)

6 cloves of fresh garlic, finely chopped or grated

3 Tbs. Grill Seasoning Blend (Montreal Steak)

1 tbs. smoked Paprika

2 tsp. Ground chipotle powder

4-5 tsp. hot sauce

3 Tbs. Worcestershire sauce

4-5 Tbs. Red Wine Vinegar

2/3 – 1 C. Extra Virgin Olive Oil

2 Lb. Flank Steak (tenderize with pointy side of meat mallet when meat is chilled)

1. Mix all ingredients together. Slowly stream in Olive oil and incorporate with whisk.

2. Place meat in shallow dish or storage bag and let sit on counter for 10-15 minutes, or leave in fridge up to 8 hours. Olive oil can stiffen up in the fridge, pull out periodically and add a little more oil and turn meat. This marinade is just as wonderful a few minutes before grill time as sitting for a long time.

3. Heat indoor or outdoor grill to high heat. Grill steak on each side 5-6 minutes for a nice pink center.

4. Remove from grill and let sit for 3-5 minutes for inside juices to redistribute in meat. Thinly slice meat on an angle, cutting against the grain.

{Onion Straws}

(Serves 2-4)

1 whole Large Sweet Onion

2 C. Buttermilk

2 C. all-purpose Flour

1 Tbs. Salt

1/2 Tsp. Cayenne Pepper

1 Qt. – 2 Qt. Canola or Vegetable Oil

Black Pepper to taste

1. Slice onion very thin. Place in baking dish and cover with buttermilk and let soak at least one hour. You can soak up to 8 hours.

2. Combine dry ingredients and set aside.

3. Heat Oil to 375 degrees in large pan or Dutch oven.

4. Grab a small handful of onions and place into flour mixture. Tap to shake of the excess and plunge them into hot oil with tongs.

5. Fry for a few minutes while turning them once until golden brown. Serve on top of meat or as a side to any meal.

{Green Bean Bundles}

(Serves 6-8)

1 lb. fresh green beans

Olive Oil

S&P

1 Clove Garlic, chopped finely (optional)

6-8 Slices of Center Cut Bacon

1. Preheat oven to 350.

2. Blanch green beans for 3 minutes. Toss them in olive oil, S&P, and garlic.

3. Bundle about 5-6 green beans and wrap piece of bacon around the bundle. You can secure with a toothpick. (You can place bacon in microwave for a minute or two before wrapping to speed up cooking time).

4. Place on cooling rack placed in baking sheet and roast for about 10-15 minutes until bacon is cooked.

{Maple Sweet Potatoes}

(Serves 4-6)

2 Large Garnet Yams

2 Tbs. Butter

1 yellow onion, chopped fine

1/3 C. finely chopped pecans

1/3 C. Maple Syrup

1/2 Tsp. cinnamon

Salt to taste

1. Bake Yams on 400 degrees until tender. Cool completely and peel and chop into bite-sized cubes.

2. Melt butter in skillet and add onions and pecans. Saute until golden brown.

3. Add yams, syrup, and cinnamon. Saute 3-5 minutes. Add salt to taste. Serve warm.

{Cornbread Cake}

(Serves 9-12)

1 C. Sugar

1 C. Butter or margarine

1 1/2 C. Flour

1/2 C. whole Wheat Flour

1 C. Cornmeal

2 tsp. baking powder

2 tsp. salt

2 beaten eggs

1 1/2 C. Milk

1. Cream sugar and butter. Add rest of ingredients and blend well.

2. Put in greased 9x9 pan. Bake at 350 for 30 minutes until lightly golden and toothpick comes out clean. (recipe can be doubled and baked in a 9x13 for 1 hour).

3. Serve plain or with honey butter.

{Molten Chocolate Cake}

(Serves 4)

4 squares Semi-Sweet baking chocolate

1/2 C. Butter

1 C. powdered sugar

2 Whole Eggs

2 Whole Egg Yolks

6 Tbs. Flour

1. Preheat oven to 425.

2. Spray 4 custard cups with pam and place on cookie sheet.

3. Microwave Chocolate and butter in large bowl on high for 1 minute, until butter is melted, then whisk until chocolate is melted.

4. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in Flour. Divide between cups.

5. Bake 13-14 minutes until sides are firm and center is soft. Let stand one minute. Invert cakes on serving dish and top with desired topping.

{Almond Ice Cream}

4 eggs (can use egg substitute)

2 Cans evaporated Milk

2 C. Sugar

1 can sweetened condensed milk

4 tsp. Almond extract

2 Tsp. vanilla

1 1/2 C. Whole Milk

1 C. heavy Cream

1. Beat eggs and sugar together with electric mixer.

2. Add rest of ingredients and beat together until well incorporated.Pour into ice cream maker and freeze according to machine’s specifications. Freeze leftovers.

{The Entertainment}
The Gals were pleasantly surprised to have Nate (Emily's Brother) visit the Saloon and sing a few songs! Nate has his own band, LokalGrown, and is fabulous! The Gals joined in for a little "Achey Breaky Heart" and hootin' and hollerin'!
A big ole' Texas Whoop to Nate for serenading the ladies! Thanks!

{The Gifts}
The Gals were given a mini monogrammed cutting board, a dish towel with a hand sewn cowboy boot decal, a loaf of bread, blueberry preserves, and cinnamon butter.
Yee-Haw! The gals were also given the Saloon's House Recipes!

{Farmhouse Butter}
(Makes 5 regular Loaves or 8-10 small loaves)
4 C. Hot water
1/2 C. sugar or Honey
2/3 C. Vegetable Oil
2 Tbs. Salt
3 Tbs. Dry Yeast
10-12 C. White Bread Flour (Store Bought or Ground From Winter White Wheat, or a mixture of both)
1. In stand mixer, place hot water, sugar or honey, oil, salt, and 4 C. flour. Mix for 1 minute.
2. Add yeast, and flour 1 C. at a time while mixing. You will know you have enough flour when the sides of mixer are scraped clean.
3. Once you have enough flour, mix for 8 minutes on high.
4. Let dough rest in bowl for 5 minutes.
5. Divide the dough in 5 pieces and place in sprayed bread pans.
6. Take each piece and spank it to get any bubbles out.
7. Round the dough into a bowl and place in center of pan.
8. Place the pans in oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen 1 inch above the pan.
9. Turn oven up to 350 and bake for 25 minutes. Don’t take the pans out while the oven heats up. Just let the bread keep rising while it heats. Remove from oven and enjoy! Bread can be freezed and keeps up to one week in pantry.

{Roadhouse Cinnamon Butter}
1/2 C. Butter
1/2 C. Powdered Sugar
1/2 C. Honey
1 tsp. cinnamon
1. Blend all ingredients at room temperature by hand or in food processor. Store in refrigerator.

{Blueberry Preserves}
3 C. Crushed Blueberries
5 1/4 C. Sugar
1 Box Pectin
1. Wash berries (stem if needed) and mash, do not puree.
2. Mix with sugar. Let sit for 10 minutes.
3. Stir pectin with 3/4 C. water and boil on stove for 1 minute. Add to blueberries. Stir constantly for 3 minutes.
4. Put in clean containers leaving 1/2 inch space at the top.
5. Refrigerate or freeze.

{The Hostesses}
From poker hands with bullet holes, fake cigars, and carmel roasted marshmellows to a singing cowboy, we are pleased we all had such a wonderful time.
Delicious food, a Saloon atmosphere, comfy conversation, and the best of galfriends!
Y'all come back, now!

{The Cowfolk}
A special thanks to our help! A shout out to Logan, Annabelle, and Paige. You made the night so smooth and relaxed. Thanks for your help!
Also, to the handsome Cowboys in our lives!
Scott and Colton, we truly could not have done this without you.
xoxoxo from your Saloon Gals!
{The Gals}