Daffodillies Recipes

DAFFODILLIES

Steps:

• Separate each biscuit into three equal layers. Place 1 in. apart on greased baking sheets. With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals. Make a deep thumbprint in the center of each. , In a small bowl, combine remaining ingredients. Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit. Bake at 375° for 8-10 minutes or until golden brown. Serve warm or at room temperature.

DAFFODILLIES

Steps:

• Separate each biscuit into three equal layers.
• Place 1 inches apart on greased baking sheets.
• With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals.
• Make a deep thumbprint in the center of each.
• In a small mixing bowl, combine remaining ingredients.
• Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit.
• Bake at 375 for 8-10 minutes or until golden brown.
• Serve warm or at room temperature.
• Yield: 2-1/2 dozen.

HELLO DOLLIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

MARZIPAN "DAFFODILS"

Steps:

• Divide marzipan into 3 pieces, keeping each piece in an airtight container when not working with it to prevent it from drying out. Dip a toothpick into gel paste and swipe across one piece of marzipan, starting with 2 swipes of yellow. (Use a fresh toothpick to add more color.)
• Knead until color is even, adding more gel paste as desired. Repeat with another piece of marzipan and orange gel paste. Leave last piece untinted.
• Tear off one-third each of yellow and orange marzipan; roll separately into 1/4-inch-diameter ropes, each 10 to 12 inches long. Cover both with a kitchen towel to keep from drying out. On a clean surface, roll out remaining yellow, orange, and untinted marzipan very thinly, each a scant 1/8 inch.
• Cut out flowers using a 1/2-inch six-point-star aspic cutter. Make indentations in centers of each "petal" using a blade gum-paste tool (6 indentations total). Cut an 1/8-inch piece from one of the ropes and roll into a ball. Gently press ball around the tip of an arrow gum-paste tool to create a center flower "cup." Using tool, press cup into center of a flower. Repeat with remaining marzipan, creating a variety of color combinations of daffodils.
• Transfer to a parchment-lined baking sheet and let stand until dry, at least 4 hours and up to overnight. Store dry flowers in an airtight container up to 5 days.