Lilies Recipes

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LILIES



Lilies image

This recipe comes from my dear friend Pat! I can remember her making these at Easter and still does to this day! They are easy, fun to make and pretty!

Provided by quotFoodThe Way To

Categories     Dessert

Time 25m

Yield 6-12 serving(s)

Number Of Ingredients 6

3 eggs
3/4 cup sugar
1 cup flour
1 teaspoon vanilla
1 teaspoon baking powder
1 pinch salt

Steps:

  • Beat egg;.
  • Add rest of ingredients and beat well.
  • Drop by teaspoon full on to lightly greased baking sheets.
  • Bake for 5 minutes at 375 degrees until golden brown.
  • As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick.
  • When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone).
  • Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.

Nutrition Facts : Calories 211.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 96, Carbohydrate 41.4, Fiber 0.6, Sugar 25.3, Protein 5.3

CALLA LILLY COOKIES



Calla Lilly Cookies image

Calla lillies are one of my favorite flowers. These cookies require a little more work than just mixing and dropping from a spoon, but they make such pretty little cookies that look just like calla lillies.

Provided by Mirj2338

Categories     Dessert

Time 22m

Yield 16 serving(s)

Number Of Ingredients 6

2 eggs, whites and yolks separated
1 cup light brown sugar
6 tablespoons flour
1 cup finely chopped pecans, toasted
1 teaspoon vanilla
1/2 cup heavy cream, sweetened and whipped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease and flour 3 large cookie sheets (I just use parchment paper).
  • Beat egg whites until they form stiff peaks.
  • Set aside.
  • Clean mixer and beaters.
  • Beat egg yolks until light yellow.
  • Add sugar to the yolks and beat long and hard.
  • Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
  • Be gentle.
  • Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
  • Bake 10 to 12 minutes or until slightly browned on edges and bottom.
  • Working quickly, roll each cookie into a cone.
  • Cool completely.
  • Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
  • Refrigerate for at least 6 to 8 hours before serving.
  • The unfilled cookie shells can be frozen and filled at a later date.
  • My Note Below:
  • A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.

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