Beery - Mermaids cookbook
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- Book:Mermaids cookbook
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- Publisher:Gibbs Smith, Publisher
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- Year:2009;2008
- City:Layton;Utah
- Rating:4 / 5
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Mermaids cookbook: summary, description and annotation
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Dive into this new cookbok by bestselling childrens book author Barbara Beery! Mermaid Cookbook offers themed recipes perfect for mermaid, ocean voyage, treasure island, and pirate parties for kids. The book brings magic and whimsy to the kitchen, teaching kids to create fun snacks and tasty treats while learning valuable cooking skills. Perfect for birthday parties, sleepovers, or afternoon playtime, Mermaid Cookbook offers an abundance of playful recipes including Paradise Pineapple Fruit Dip, Sea Foam Floats, Treasure Island Trail Mix, Goldfish Gorp, Mermaid Hair Salad, Sea Turtle Cookies, Little Luau Cakes, Water Fairy Ice Pops, Rainbow Fish Fudge, and more. Mermaid Cookbook is sure to make a big splash with your little ones!
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Mermaid Cookbook
Digital Edition v1.0
Text 2008 Barbara Beery
Photographs 2008 Kirsten Shultz
Food styling by Susan Massey
Cover photograph 2008 Zac Williams
Cover food styling by Jennifer Grillone
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
Library of Congress Catalog-in-Publishing Data
ISBN-13: 978-1-4236-0417-4
ISBN-10: 1-4236-0417-2
1. CookeryJuvenile literature. 2. Mermaids in artJuvenile literature. I. Title.
TX652.5.B366 2009
641.5dc22
2009028091
Smooth and sweet!
Makes 4 servings
| 1 cup nonfat vanilla yogurt |
| 2 tablespoons fresh squeezed orange juice |
| 1 cup sliced fresh strawberries |
| 1 to 2 tablespoons honey |
| Tiny pinch ground black pepper |
| 1/2 cup raspberries |
| 1/2 cup blueberries |
| 1 kiwifruit, sliced |
| Extra fruit for garnish |
Mix all ingredients together in a food processor or blender. Store in a covered container in the refrigerator for up to 8 hours.
To serve, pour equally into 4 cups or bowls and garnish with extra fruit.
Youll go coco-loco with this tropical treat!
Makes 4 servings
| 1 (15-ounce) can Coco Lopez brand cream of coconut |
| 1/3 cup fresh lime juice |
| 3/4 cup water |
| 1/4 teaspoon ground ginger |
| 1/4 teaspoon almond extract |
| 2 fresh coconuts, drained, and cracked in half |
| 1/2 cup toasted coconut |
| 1 mango, sliced and chopped into small cubes |
| 4 fresh raspberries |
Combine cream of coconut, lime juice, water, ginger, and almond extract in a mixing bowl with a whisk.
Pour into an electric ice cream maker and freeze according to manufacturers directions.
Divide sorbet equally among the coconut shell halves and garnish with toasted coconut, chopped mango, and raspberries.
Enjoy your baked bananas down by the bay!
Makes 68 servings
| 2 cups crushed corn flakes |
| 1 teaspoon cinnamon |
| 4 slightly green bananas, peeled and cut in half lengthwise |
| 2 to 3 tablespoons honey |
| Frozen vanilla yogurt (optional) |
| Assorted fresh berries (optional) |
| 1/4 cup powdered sugar (optional) |
Preheat oven to 350 degrees F. Line a cookie sheet with foil and spray with
nonstick cooking spray. Set aside.
Pour corn flakes and cinnamon into a ziplock bag and seal shut. Put bag in another ziplock bag and seal shut. Crush mixture with your hands. Set aside.
Place bananas on prepared cookie sheet. With a small spatula or pastry brush, coat each banana half with honey on all sides.
Using a fork, pick up a banana slice and put it into the ziplock bag with the corn flake mixture. Seal bag shut and shake to coat. Place coated banana back onto cookie sheet. Repeat until all banana slices have been coated. Sprinkle any leftover corn flake mixture evenly over the tops of bananas.
Bake for 10 minutes; remove from oven. Garnish warm bananas with frozen yogurt, berries, and powdered sugar, if desired. Serve immediately.
A bite of paradise in every dip!
Makes approximately 3 cups
| 1 (8-ounce) package cream cheese, softened |
| 1 cup nonfat strawberry yogurt |
| 1/4 cup honey |
| 1 teaspoon vanilla extract |
| 1 (8-ounce) can crushed pineapple, drained |
With an electric mixer in a medium-sized bowl, beat cream cheese, yogurt, honey, and vanilla until light and fluffy. Fold in pineapple.
Store covered in refrigerator for up to 8 hours.
Serve with baby carrots, and celery sticks.
A sensational salsa snack!
Makes 8-10 servings
| 2 kiwifruit, peeled and diced |
| 2 Golden Delicious apples, cored and diced |
| 1 cup raspberries |
| 1 cup blueberries |
| 2 cups chopped strawberries |
| 1 cup dried cranberries |
| 3 tablespoons strawberry preserves |
| 1 teaspoon lime zest |
Combine all ingredients in a large mixing bowl. Cover and refrigerate until ready to serve.
Great served with animal crackers, graham crackers, or vanilla wafers.
Float away to sweet dreams!
Makes 8 servings
| 1 liter lemon-lime soda, chilled |
| 1 pint raspberry or lemon sherbet |
| 1 can whipped cream topping |
| Fresh raspberries |
Pour lemon-lime soda into 8 glasses, filling each about three-fourths full. Place 2 scoops sherbet in each glass of soda.
Garnish with whipped cream topping and fresh raspberries. Serve immediately.
Cool down with these coolers!
Makes 810 servings
| 6 lemons, juiced |
| 1/2 cup sugar |
| 2 quarts apple juice, chilled |
| Pineapple chunks for garnish |
| Strawberry slices for garnish |
| Apple slices for garnish |
In a large pitcher or punch bowl, combine lemon juice and sugar. Stir until sugar has completely dissolved.
Add apple juice. Stir in 2 to 4 cups of ice and garnish with fruit as desired. Serve immediately.
A swirly drink thats pretty and pink!
Makes 34 servings
| 1/2 cup vanilla yogurt |
| 1/2 banana |
| 1/2 cup vanilla soy milk |
| 1 cup pitted fresh cherries (frozen may be used) |
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