Dessert bars, buffets, tables: All pretty for the party

From wedding showers, weddings, baby showers, graduations, family reunions or 4th of July parties, there are lots of reasons to prepare a beautiful display of desserts. Whether you call them dessert bars, buffets, or tables, they will all feed a crowd, and add to the decorations of your celebration.  They might even be a focal point for your party.

There are a few key elements to remember when planning a successful dessert buffet.

1. Pick a theme (ex. trains, flowers, princesses, 4th of July)
2. Select one or two main colors. Unless you have a rainbow theme, lots of colors will likely look unpolished and unsophisticated.
3. Create height using several levels. Use cake stands, boxes, vases, and other display stands of varying heights.  You can also hang decorations on the wall, and from the ceiling or chandelier.

If you are participating in Wordless Wednesday, be sure to sign in with the linky at the bottom of this post.  I am also linking to What I Love Wednesday and Thursday-13.

Flickr/Camille Styles

Flickr/Stacy Reeves

Flickr/ArtisanCakeCompany

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Flickr/Camille Styles

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Flickr/Camille Styles

Flickr/BambinaMia Angela Rudy

Flickr/BambinaMia Angela Rudy

Flickr/Cake Inc. Janelle Dedini

Flickr/Shauna Younge Dessert Tables

Flickr/o'hollysweet

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GIVEAWAY Enter to Win Now! 2-pound Island Treasures Rum Cake

Memorial Day Recipe Linky Party: Monday, Mmm ... Dessert

Happy Memorial Day to all.

You all share such wonderful recipes each week when you link up with Monday, Mmm ... Dessert.  Today, I'm featuring 4 of these great recipes.  While you're here, don't forget to enter for a chance to win a 2-pound Island Treasures Gourmet Rum Cake.  Just click on the link.

Lemon Fool prepared by Connie at Mrs. Mama Hen.

Conni at Mrs. Mama Hen made a Lemon Fool.  Don't let that name fool you, fools are super tasty and super easy.  It's made with lemon curd and Italian Limoncello.  You'll have to go check out the other wonderful ingredients, and they're organic too.

So many people are afraid to make their own pie crust, but it's really not that hard.  Martha's recipe uses all butter which is the best type of crust.  Visit her at The Kitchen Cookie.

Not everyone is familiar with Rhubarb.  The stalks are delicious, but don't eat those giant leaves as they are poisonous.  Cares and Mimi of From Which Things Grow tempt us not only with Rhubarb Compote, but with Vanilla Ice Cream with real vanilla beans.  Very tasty together which is how they serve it, and equally delicious individually too.

Last for today is a bit of fun for kids.  Carlee at Ladybird Ln. made some T-Ball Treats for her daughter and her friends.  She even has a nice printout to decorate water bottles.  I liked the ice cream sticks that she used.  Perfect for holding when the children's hands are not their cleanest after playing ball.



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GIVEAWAY Enter to Win Now! 2-pound Island Treasures Rum Cake

Sundaes on Sunday

"My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate."

Flickr/mauriziopani Maurizio Panicali

- Thornton Wilder

"Without ice cream, there would be darkness and chaos."
- Don Kardong, 1976 U.S. Olympic Marathoner

"Always serve too much hot fudge sauce on Hot Fudge Sundaes. It makes people overjoyed, and puts them in your debt."
- Judith Olner

"I love Hot Fudge Sundaes; I could die for Hot Fudge Sundaes."- Bob Farrell, Founder, Farrell's Ice Cream Parlors

"I'm still saving a Hot Fudge Sundae for you."
-NASA administrator Goldin to U.S. astronaut Norm Thagard, upon his return from a 31/2-month stint aboard Space Station Mir

"Few problems in life cannot be greatly helped by (1) an increase in sales, or (2) a Hot Fudge Sundae."
-Jean Baum

"We dare not trust our wit for making our house pleasant to our friends, so we buy ice cream."
-Ralph Waldo Emerson

"We do not get ice-cream every where, and so, when we do, we are apt to dissipate to excess."
-Mark Twain, Innocents Abroad

"Rodeo Drive is a giant Butterscotch Sundae."
-Andy Warhol on the Beverly Hills shopping district

"What the Contract (with America) says is you can have a Hot Fudge Sundae for every meal and still lose weight."
- Al Hunt, Wall Street Journal Editor

"What really distinguishes ice-cream parlors is their atmosphere and therein lies the difference between a Sundae that satisfies the palate and one that satisfies the soul."
- Fran R. Schumer

"Try to cut back. Leave the cherry off your Hot Fudge Sundae."
- Garfield, Words to the Wide

"Steak, cream pies, hot fudge - those were thought to be unhealthy - precisely the opposite of what we now know to be true."
- Doctors in the year 2173 in Woody Allen's Sleeper

Want some?
Click for more than 70 ice cream recipes from Joy of Desserts and blog friends.

This post to be shared with:

• Savory Sunday
• Sister Sister Sunday
• So Sweet Sundays
• Sweet Indulgences Sunday
• What I Love Wednesdays  
• Sweet Treats Thursdays
• Thursday-13

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Strawberry preserves recipe to enjoy for the rest of the year

Add your links below if you are participating in Vintage Recipe Thursday. I'm sharing about preserves today. I think more and more people may be interested, but our society has become so used to picking up a jar at the store, we may have 2 or 3 generations who have never preserved or canned before. This is how housewives did it back in the day when it was common.

Flickr/palachinka

Now's the time to make strawberry preserves. With all the strawberry festivals and farmers' markets, perhaps even your own home-grown strawberries overflowing in abundance with more than anyone could possibly eat, that's the time to preserve them so you can enjoy their delicious sweetness year-round.

I'm including what the editors of the Household Searchlight had to say about preserves. It's a good general rule of thumb to follow and includes the last step, when most of the recipes in their cookbook simply say "seal," since most housewives in the 30s and 40s would have known what to do. Note that recommended steps have changed today, so this is the step where you would follow modern practices if you are so inclined. However, this is how we ate for generations since it was all organic, and there weren't today's fears from chemicals of all sorts and genetic modification or GMOs.

Preserves
Preserves are made of berries, cherries. sliced or quartered pit fruits. and melon rinds. From 3/4 to equal portions of sugar are used. Preserved fruits should retain their shape and should be plump, clear, and tender. When done they are poured into freshly sterilized glasses. and covered with melted paraffin as for jelly.

Strawberry Preserves Recipe
Select firm, well-ripened strawberries.  Wash and drain carefully.  Remove hulls.  Combine berries with an equal weight of sugar.  Heat slowly to boiling.  Boil 8 minutes.  Remove from fire and allow to stand for 24 hours.  Pour without heating into sterilized jars.  Seal at once.  These berries will be plump and will not rise to the top of the jar.

Sharing with Sweet Treats Thursday, Food on Fridays, Sweet Tooth Friday, Savory Sundays, Sister Sister Sunday, So Sweet Sundays, Sweet Indulgences Sunday and Tea Party Tuesday.

Link directly to your vintage recipe, not your main blog page,

so that we can always find your recipe.

Don't forget to hyperlink back to Joy of Desserts and to visit other participants.

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Graduation cake inspiration

I'm always a proud mom, but this year our son is graduating, so that makes me a bit more proud.  I was searching for ideas for his graduation cake and I'm sharing for any of you who might also have a graduate in your life, but some of the cakes could work for other occasions too.  There are cakes for Super Grads of all ages from elementary school to university and graduate school.  Congratulations to the Class of 2011.

This post is shared with What I Love Wednesday, Wordless Wednesday, Thursday-13. If you are participating in Wordless Wednesday too, be sure to add your post to the linky at the bottom.

Flickr/Sugary Goodness (Kim) Kim Bell

Flickr/elegantcakesaz Lori

Flickr/sgrdva Beryl Byrd

Flickr/cakeboxsoc

Flickr/cjmjcrlm (Rebecca)

Flickr/baa baa bake

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Flickr/Cakes by Roselyn

Flickr/Designer Cakes by April

Flickr/JenWhitlock

Flickr/cupcakeology

Flickr/Cake Chicks!

Flickr/JK51958

Flickr/cakesbyelisa

Flickr/cupcakeology

Flickr/Sandra Durbin

Flickr/sgrdva Beryl Byrd

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Monday, Mmm ... Dessert: Recipe Linky Party

I'm changing things up a bit today and highlighting a few of the participating recipes from last week, the way I used to do with Save Room for Dessert.  Link your recipes to the linky below, and don't forget to enter my latest delicious giveaway before you leave.

I've been thinking of making our own granola lately, because it seems we need to make more and more from scratch to control quality of ingredients and skyrocketing prices, and Carlee at Ladybird Ln. happened to share her No Fuss Granola recipe. Perfect timing.

Sucre a Creme over ice cream
made by Amanda of Eating in Winnipeg

Martha at The Kitchen Cookie posted an easy ice cream dessert with peanut butter and brownie layers.  It will be good for your summer get-togethers.

And Amanda of Eating in Winnipeg shared a delicious French Sucre a Creme caramel sauce recipe.  You'll want a jar of this caramel in your refrigerator at all times.

All three desserts are easy to make.  Have fun visiting each other, discovering both new blog friends and new recipes.

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Recipe Linky Party and Coconut Strawberries Recipe

Calling all family recipes, and vintage cookbook recipes. It's time to link up those time-honored favorites for Vintage Recipe Thursday. Be sure to add your recipes to the linky below.

I also have a new giveaway, so don't miss out on your chance to win a delicious 2-pound Island Treasures Rum Cake made with award-winning Whaler's Rum.

Today's vintage recipe is called Coconut Strawberries. Strawberries are some of my favorite fruits and they are at the peak of season in most parts of the country, so I'm sharing another recipe. It's quick and simple.

I've linked to:

• Savory Sunday
• Sister Sister Sunday
• So Sweet Sundays
• Sweet Indulgences Sunday

Flickr/Dyanna

Coconut Strawberries Recipe
2 cups strawberries
1 cup diced pineapple
1 cup sugar
1/2 cup coconut

Wash berries. Drain thoroughly. Remove hulls. Cut berries in halves. Add pineapple and sugar. Mix thoroughly. Chill. Garnish with coconut. 6 servings. Mrs. D. R., Kiowa, Okla.

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GIVEAWAY

2-pound Island Treasures Rum Cake

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Giveaway: Island Treasures Rum Cake

I have a new giveaway from Island Treasures Rum Cakes for all my wonderful followers.

These cakes are absolutely delicious, I wouldn't offer you anything less, and you can read my review of Island Treasures vanilla rum cake by clicking on the link.

Island Treasures Rum Cakes will give away one 32 oz. (2 lbs.) rum cake to one lucky follower.

 

1: You must be a follower to win, so if you're not already,

2: To enter, visit Cassandra Craig's Island Treasures Rum Cakes website and tell me which would be your favorite flavor.

3: Add a new comment here for each extra entry:

• Fan Island Treasures Rum Cakes on Facebook;
• Follow Island Treasures on Twitter;
• Follow Joy of Desserts on Twitter;
• Tweet: #Giveaway @JoyOfDesserts is giving away a rum cake from @gourmetrumcake;
• Post this giveaway on your blog's giveaway directory.

Deadline for entering the giveaway is Sunday, June 19, 2011 at 11:59 p.m.

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And drum roll please ...

 

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1 

Congratulations to Trish of Sweetology 101. 

A Lovely Blog Award from Marelie

Thank you, Marelie.

I've received this lovely blog award from Marelie at Cookie Droplets Etc.  She has a wonderful blog which I highly recommend that you visit.  She doesn't just post recipes.  She gives us a complete background on the recipes, exotic ingredients, Filipino foods, customs and history, so it is highly educational.  She is a lovely person too who always has a kind word, and you have probably noticed her participating in my weekly recipe blog parties on Mondays and Thursdays.

Thank you so much for this lovely award, Marelie.

Rules for accepting the award:
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.

Now its time to share 7 random things about me:

1. I like beauty like roses, irises, paper whites, elegant teacups, lavish tablescapes, stained glass windows, delicate lace, etc.
2. I like the sounds of birds singing, trees rustling, brooks babbling.
3. I like the feel of a soft breeze or rain on my face.
4. I like the smell of the ocean, freshly mowed grass, rain, a Paris bakery, peonies, lilies of the valley, lavender, and lilacs.
5. I like ice cream, coffee, almonds, lemons and limes, strawberries, mint, basil, and vanilla.
6. I like animals like dogs, cats, horses, chickens, rabbits and cows.
7. I like the busy streets and elegance of Paris, the lazy picnics of Provence, the euphoric air of Italy, the surf of Malibu and Menton, the peace and quiet of my country-by-the-city backyard, the contrasts of San Francisco, the opulence of Atlanta, the lushness of Hawaii, the green trees of Oregon, the colors of the Arizona and Nevada deserts.

And I like these 17 newly discovered bloggers:

1. A Joyful Noise by Hazel
2. A Well-Seasoned Life by Kim
3. Bacon Time With the Hungry, Hungry Hippo by Mindie
4. Carolina Heartstrings by Alessa and Tammie
5. Comfy Cuisine and Beauty From Your Kitchen by Patti
6. Cookin' For My Captain by Carolyn
7. Crazy for Crust by Dorothy
8. Did I Say That Out Loud? by Emily
9. Easy, Everyday Eats by Erin
10. Eating in Winnipeg and Captive Creativity by Amanda
11. Inside Heather's Home by Heather
12. Ladybird Ln. by Alyssa and Carlee
13. Lark's Country Heart by Lark
14. Les Reves d'une Boulangere by Brittany
15. Little Rays of Sunshine by Kim
16. The Kitchen Cookie by Martha
17. You Made That? by Suzanne

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