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Enjoy this fabulous weather and take a stroll in downtown LaSalle.
Take time out of your busy schedule and buzz over for a fabulous spring afternoon tea!
Nothin’ Sweeter than a Honey Bee Tea
Thursday, April 19, 2012 2PM $19.50 per person, reservations required 815-223-1851
Time to get rid of the winter blues with a splash of bright colors…Celebrate the first hints of spring at this citrus infused tea! Thursday, March 15, 2012 2PM $19.50 per guest, Reservations Required
Enjoy our Pavlova Recipe from the February Black and White Tea. We had many request from our tea guests for this recipe and are happy to share!
Miniature Pavlovas with Raspberry Mousse
Makes 30 miniature pavlovas
3 egg whites
½ tsp vanilla extract
¼ tsp cream of tartar
1/8 tsp salt
½ cup sugar
Raspberry Mousse (recipe follows)
Garnish: fresh raspberries, fresh mint, confectioners’ sugar
1. Preheat oven to 250 degrees. Position racks in upper and lower third of oven
2. Cut pieces of parchment paper to fit large rimmed baking sheets. With a pencil, draw 1 ½” circles spaced 1 inch apart on the parchment paper. Invert the paper (pencil-lead side down) onto the baking sheets; set aside.
3. In a large bowl using an electric mixer at high speed, combine the egg whites, vanilla, cream of tartar and salt; beat until foamy. With mixer running, add sugar, 1 tablespoon at a time, and beat until still glossy peaks form and sugar is dissolved.
4. Place meringue in a pastry bag fitted with a small star tip. Pipe a small amount to fill the drawn circle on the parchment, then spread flat. Next, pipe a spiral of meringue around the edge of the base, spiraling approximately 2 inches high, creating a hollow cylinder. Repeat with remaining meringue.
5. Bake for 1 hour 15 minutes, or until meringue is dry. Turn off oven, and open oven door slightly. Let meringues cool completely in oven.
6. Once completely cool, place Raspberry Mousse into a piping bag fitted with a medium star tip. Pipe mousse into meringue shells. Garnish with fresh berries or mint and sifted powdered sugar, if desired. Serve immediately.
Note: If not using immediately, cooled, unfilled meringues can be stored in an airtight container in a cool place for up to 3 days.
Raspberry Mousse
Makes about 2 cups
1 (8 oz) container whipped topping
1 (3 oz) package cream cheese, softened
¼ cup confectioners sugar
¼ cup raspberry preserves
1 tsp raspberry extract
In a medium bowl and using an electric mixer at medium speed, combine the whipped topping and cream cheese; beat until smooth.
Add confectioners’ sugar, raspberry jam, and raspberry extract; beat until smooth.
Note: Remaining Raspberry Mousse may be served with fresh fruit or as a topping for scones.
I&M Canal Day was a great success! Even Larry, Moe, and Curly joined us! Over 90 individuals/organizations gathered to show their support for the Illinois & Michigan Canal at the Capital Building in Springfield. Learn more about the day at http://iandmcanal.wordpress.com/
Look no further than the Lock 16 Gift Shop for how to make that tasty holiday dish! We carry a large variety of dips that are perfect for creating crowd pleasing holiday food. Here are some recipes to get the ideas flowing…
Cranberry-licious! Cranberry & Walnut Cake
1 packet Cranberry & Walnut Dip Mix 1 pkg. (1 lb. 2.25 oz.) yellow cake mix, pudding in mix 2 eggs 1 cup water 1/3 cup oil 1 cup sour cream Glaze: 1 cup powdered sugar 1 to 2 tablespoons milk 1 tablespoon orange juice or 1 tsp. vanilla extract
Preheat oven to 350o. In a large bowl place ALL ingredients. With electric mixer blend on low speed then mix on medium speed for 1 minute. Pour batter into greased bundt or tube pan. Bake for 45 to
55 minutes until done. Cake is done when top springs back to touch, or when a toothpick is inserted and comes out clean. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake.
Winter Noodle Bake
1 packet Garden Medley Dip Mix (unprepared) 8 oz. uncooked wide egg noodles 2 cups diced, cooked chicken, turkey or ham 2 cans (10-3/4 oz.) condensed cream of mushroom
soup 1 cup milk or water 2 cups shredded cheddar cheese 1 can (14 to 15 oz. approx.) peas and carrots, drained
Cook noodles, according to package directions drain. Combine cooked noodles, chicken, soup, milk or wa- ter, peas and carrots, one cup of cheese and packet of Garden Medley Dip Mix. Mix well and spoon into a greased 2-quart baking dish, top with remaining cheese. Bake uncovered at 350° for 20 minutes; or until heated through and cheese is melted.
Serves 4 to 6. If you love peas and carrots, use 2 cans.
Confetti Cheeseball Cheese Spread
Ingredients needed:
★ Confetti Cheeseball (Cheesespread) Mix ★ 2 cups soft cheddar cheese
(8 oz. soft cheddar cheese = 2 cups) ★ 8 oz. cream cheese, softened*
You may use lowfat or nonfat products with this mix although results may vary.
*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.
Add packet of spices to 8 oz. softened cream cheese and 8 oz. soft cheddar cheese (i.e., Cracker Barrel® Cheddar Cold Pack Cheese Food or Kaukauna Club Cheese). Mix well. Refrigerate overnight or minimum of 4 hours. Serve with crackers, hearty bread chunks or crisp breadsticks.
Turtle Brownies
1 pkg. (19.8 oz.) chocolate brownie mix, prepared according to directions 1 packet Caramel Apple Dip Mix
8 oz. cream cheese 1 cup chopped pecans
Make brownies according to directions and bake in a 13×9-inch pan. Cool slightly. Mix Caramel Apple Dip Mix according to directions. Spread completed dip on top of brownies while brownies are slightly warm. Top with chopped pecans. Refrigerate (chill) for approximately 2 hours before serving. Keep refrigerated. ENJOY!
Pineapple Pecan Chicken Salad
Pineapple Pecan Cheesespread Mix, prepared with (1 cup of sour cream, 8 oz. cream cheese, 20 oz. can crushed pineapple, drained)
2 cups of cooked, cubed chicken
Make Pineapple Pecan Cheesespread Mix according to directions. Fold in 2 cups of cooked cubed chicken. If mixture is too thick you may thin with mayonnaise (use real mayonnaise, not salad dressing such as Miracle Whip®). Allow to chill overnight or a minimum of 6 hours.
Tastes great served on mini-croissants or on honey wheat cocktail bread by Rubschlager® (usually found in deli section).
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LaSalle Canal Boat…
Pulled by mules, a slow and lazy ride down the Illinois & Michigan Canal. A step back to a simpler time. A re-creation of Lincoln’s travels home to Illinois from Congress. Period clothed guide and crew retelling the stories of pioneer Illinois. A replica canal packet or passenger boat, with the look and feel of 1848 but modern with all the Coast Guard requirements.
Lock 16 Center…
A vintage commercial building in downtown The visitor center for the LaSalle Canal Boat, I&M Canal information and exhibits, free Wifi. Warm & cozy café with freshly brewed coffee and espresso drinks, homemade pies and desserts, simple breakfasts and lunches. A shop of gifts to commemorate your visit to the Illinois Valley and the LaSalle Canal Boat with a vintage, historic, or unique look and feel. A venue for special meetings and celebrations for 2 to 120. Private meeting room for 2 to 50.
754 First Street, LaSalle, IL 815-220-1848, lasallecanalboat.org
10 minutes from Starved Rock State Park and 100 minutes from Chicago
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