Saturday, May 26, 2012

Bonnie Fairbanks (now Elton) Bridal Shower

Our cooking club hosted a bridal shower for our member Bonnie Fairbanks. This was quite a while ago and Bonnie Fairbanks Elton now has a beautiful baby boy.

I don't have all the recipes for this post but please enjoy the beautiful pictures. We are definitely some good cooks!! Check out the beautiful menu below that Madelynne Brown created. I've tried to post the pictures in the same order as they are on the menu.

Lady Marmalade Chicken w/Puff Pastry Hearts by Amanda Thorn
(For the puff pastry, just roll out puff pastry and then cut with a heart shape cookie cutter. Then bake in the oven, following the instructions on the puff pastry package.


  • 2 boneless, skinless chicken breasts (about 1 pound)
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground pepper
  • 3 tablespoons orange marmalade
  • 1 medium shallot, minced
  • 1 green apple, diced
  • 1 cup red seedless grapes, halved
  • Juice of 1 lime
  • 1 cup low-fat Greek yogurt, mixed well
  • 1 tablespoon canola or peanut oil
  • 1 teaspoon brown mustard seeds or cumin seeds
  • 1 clove garlic, minced
  • 2 teaspoons curry powder
  • 2 tablespoons roasted salted cashews, chopped
  • Fresh cilantro leaves, for sprinkling


Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes.

Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool.

Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl.

Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined.

Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.

Greek Salad Kabobs

Fruit Salad Kabobs

Mimi’s Cafe Carrot Raisin Nut Bread by Amanda Thorn

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar (I used dark brown sugar)
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained (I just diced up some canned tidbits)
1/2 cup raisins
1 cup finely shredded carrots Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans (I did the 9 inch sq pan). Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

Potato & Spinach Turnovers

Asian Noodle Kabobs by Janna Mathews
Crostini with Proscuitto by Lyra Hollinger

Strawberry Panna Cotta by Madelynne Brown

White Chocolate & Raspberry Brownies

Mini Coconut Cupcakes
Lemon Burst Tartlets by Janna Mathews


  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 jar (10 ounces) lemon curd or lemon pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed or real whipping cream
  • 5 to 6 drops yellow food coloring, optional
  • 2/3 cup raspberry cake and pastry filling
  • 30 fresh raspberries


  • Bake shells according to package directions; cool completely on a wire rack.
  • In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 30 servings.

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