ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: petit fours

Misc.
Aboukir Almonds

A sugar-glazed petit-four made by pressing two whole blanched and roasted almonds into the sides of a ball of green-colored marzipan.

It is then held with a dipping fork and dipped into boiled sugar syrup and left to sit on parchment paper until firmly set.

PETIT FOUR BABY BLOCKS

Prepare cake (any flavor will do, but I used white)
mix as directed on back of box for 9x13" cake. Cool.
When cool, cut cake in squares (throwing away edges
or reserving them for another use).

Make a frosting glaze with confectioner's sugar and
enough milk to form fairly runny consistency. Cover
each block entirely with glaze and place on wire
rack to dry.

When dry, outline edges with various pastel
frostings, using decorator bag. Finally, using
decorator bag, pipe design or letter of alphabet on
each of the 5 sides of the block that show. Using
different pastel colors makes these wonderfully
festive.

MsgID: 0017306
Shared by: from TKL archive
In reply to: petit fours
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 petit fours
  carlos
2 Re: petit fours
  from TKL archive
3 Recipe: Better Homes Petit Fours
  page
ADVERTISEMENT
Random Recipes
  • Lester's Double Chunk Butterscotch Brownies
  • LESTER'S DOUBLE CHUNK BUTTERSCOTCH BROWNIES (using semi-sweet chocolate and white chocolate chunks) 1 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 pound unsalted butter, melted 1 1/2 cups ...
  • Fluffy Yogurt Pancakes
  • FLUFFY YOGURT PANCAKES 2 egg yolks, whisked 1 cup plain yogurt 3/4 cup flour 1 Tbsp. sugar 1 tsp. baking soda 1/2 tsp. salt 1/4 cup butter or margarine, melted 2 egg whites, beaten stiff Combine egg yolks and yogurt...
  • Diabetic Cake Recipe
  • Every thing I have used Splenda in has worked, over 100 different recipes. The only thing I have noticed is that it does not have the same moisture content as sugar and in some baked dessert recipes the top of the item ...
  • White Chili (using chicken and sour cream)
  • WHITE CHILI 1 lb. boneless, skinless chicken (raw), cut in 1/2 inch cubes 1/2 cup chopped onions 2 cloves garlic, minced 1 Tbsp. olive oil (perhaps more) 2 cans (16 oz. each) great northern beans, drained and rinsed 1...
  • Sonoran Beef Steak
  • Sonoran Beef Steak 4 (4 ounce) beef cubed steaks 1 cup plain dry bread crumbs 2 teaspoons taco seasoning mix Salt and pepper 3 tablespoons garlic-flavored or plain olive oil Chopped fresh cilantro SAUCE: 3/4 cup pre...
ADVERTISEMENT
  • St. Patrick's Cabbage Soup (blender or food processor)
  • ST. PATRICK’S CABBAGE SOUP 1 (1-lb.) cabbage, cored and quartered Boiling water Canola oil spray 1 medium onion, chopped 1/2 cup peeled, cubed potato 1/4 to 1/2 tsp. ground nutmeg, or to taste 2 Tbsp. flour 2 cups red...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: petit fours
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!