Polka Dot Punch Float Recipes

POLKA-DOT COOKIE BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup chips; stir remaining chips into batter. , Spread in a greased 15x10x1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

POLKA DOT EGG TREATS

Steps:

• Wash and dry the inside of plastic egg. Line cookie sheet with waxed paper.
• In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in cereal until well mixed. Stir in chocolate candies.
• Working quickly, press cereal mixture into each egg half, filling full. Remove from mold; gently press 2 halves together. Place on cookie sheet. Repeat with remaining cereal mixture. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave candy melts on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip bottom third of each egg treat into melted candy; let excess drip off. Return to cookie sheet. Let stand until set, about 5 minutes. Store covered at room temperature.

POLKA DOT SMASH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
• Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
• Stir together 2 tablespoons frosting and red food color to deep red color. Spoon frosting into decorating bag fitted with small round tip; set aside. In small bowl, mix remaining frosting and teal food color to desired color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake, cut side up, on plate. Spread cut side with teal frosting. Top with remaining round cake, cut side down.
• Spoon remaining teal frosting into decorating bag fitted with large round tip. Frost sides of cake with long stripes of frosting from the base of cake to top. Frost top of cake, and smooth with spatula. Pipe deep red frosting dots on side of cake. Use remaining frosting to frost cupcakes.

POLKA DOT FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the chocolate chips over the top. Lightly press the chips into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.

POLKA DOT QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside.
• Coarsley chop the cranberries and set aside in a small bowl.
• In a medium bowl, combine the milk, egg, melted butter (cooled), and orange juice with a whisk; set aside.
• Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries.
• Add the milk mixture to the flour mixture and stir until just moistened.
• Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes, then remove from the pan. (It is important to let it cool, otherwise the bread might stick as you turn it out!)
• Cool to room temperature on the wire rack before slicing.

POLKA-DOT PETITS FOURS

Steps:

• Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
• Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
• Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
• Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
• Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
• Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
• Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
• Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.

POLKA-DOT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, concentrate and orange zest. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. , Place 2 in. apart on greased baking sheets. Bake at 350° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. , Combine all the frosting ingredients until smooth. Place in a heavy-duty resealable plastic bag; cut a small hole in corner of bag. Pipe polka dots on cookies.

POLKA DOT PUNCH FLOAT

Steps:

• Combine honey, milk, and spices in blender container.
• Cover and blend at low speed for 30 seconds.
• Pour into 4 tall glasses and top with a scoop of ice cream.
• Top with sliced gumdrops.
• Makes 4 servings.
• Enjoy!