| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Batch |
INGREDIENTS
| 3 |
lg |
Eggs; at room temperature |
| 5 |
tb |
Milk |
| 1 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Baking powder |
| 1 |
|
Stick butter; softened |
| 1/2 |
|
To 3/4 c. powdered sugar |
| 3/4 |
ts |
Strawberry extract |
|
|
Drops of milk or cream |
|
|
Food coloring |
|
|
Small edible flowers apple blossoms or violets |
INSTRUCTIONS
FROSTING
OPTIONAL GARNISH
Preheat oven to 375 F.
Beat eggs until thick and fluffy. Gradually add sugar, beating well after
each addition. Beat in milk and vanilla.
Mix together flour, baking powder and salt. Add to egg mixture and beat
until smooth. Spread in a greased and floured 12.5 x 10.5" jellyroll pan.
Bake for 12 to 15 minutes. When cool, cut into tiny squares or circles,
decorate with frosting and garnish with flowers, if desired.
To make the frosting, mix butter and sugar together and add extract and
milk or cream to make a smooth spread. Divide among four small bowls; add a
drop of food coloring (blue, red, green and yellow) to each bowl. Mix well,
and pipe a rosette of frosting onto each tiny cake.
From "Where the Wild Thyme Grows" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 57. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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