Meyers - The Unofficial & Unauthorized Harry Potter Cookbook: From Cauldron Cakes To Butterbeer

The Unofficial& Unauthorized Harry Potter Cookbook: From Cauldron Cakes To Butterbeer By, Gina Meyers
The Unofficial & Unauthorized Harry Potter Cookbook: From Cauldron Cakes To Butterbeer Copyright 2015 by Gina Meyers All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. http://ginameyers.com 978-1511770385 Because of the dynamic nature of the Internet, any Web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them. This book in no way is official and in no way is affiliated with the Harry Potter Series written by J.K. Rowling.

Printed in the United States of America Book front and back cover concept and design by Gina Meyers. Photo Credit for Lemon Scones, Lauren Meyers. The Unofficial& Unauthorized Harry Potter Cookbook: From Cauldron Cakes To Butterbeer By, Gina Meyers
A proper cup of tea and rock cakes in Hagrids Hut. Pumpkin Juice and Cauldron Cakes on the Hogwarts Express. Come aboard The Unofficial & Unauthorized Harry Potter Cookbook, From Cauldron Cakes to Butterbeer, and catch a ride to Platform 9 3/4th. Recreate your own spellbindingly delectable delights from Rons Love Spell Sugar Cookies, Butterbeer Cupcakes, Pumpkin Juice, Hermiones Precious Potion, Mulled Mead, Rock Cakes, Treacle Crisp, Pumpkin Fudge, Yorkshire Pudding, Cauldron Cakes, Kings Cross Butterscotch Bars, Harrys Tea and Get Out Of a Jam Cookies, Cockroach Clusters and much more! Fantastic memorable edible vittles sure to please muggles, witches, and wizards alike.

Stir once - stir twice, fold the magic in, eat it up - let the magic begin!
Table of Contents Introduction.iv Poem..2 Food Safety Tips..68 About The Author69 Index..71 H ogwarts, Hogwarts, Hoggy Warty Hogwarts Teach us something, please Whether we be old and bald Or young with scabby knees, Our heads could do with filling With some interesting stuff. For now they're bare and full of air Dead flies and bits of fluff. So teach us things worth knowing Bring back what we've forgot. Just do your best, we'll do the rest, And learn until our brains all rot. Gluten-Free Lemon Cake Bites

Add in the coconut milk, lemon extract, vanilla extract, and the sunflower oil. Mix until well blended, combined. Add the wet ingredients to the dry and fold in. Like pancake batter, do not over mix. Batter needs to be lumpy and thick. Using a Tablespoon or an ice cream scooper, fill the preheated cake pop maker with batter, close the lid and flip to begin cooking.

Bake for three minutes, or according to cake pop maker directions. Flip cake pop maker back over and cook for two more minutes. Remove from cake pop maker. Cool on a wire rack. Dust with powdered sugar if desired. Sweet Treat From Mrs.

Weasley 1 cups of Graham cracker crumbs cup granulated sugar cup margarine, melted cup all-purpose flour cup of coconut Filling cup of granulated sugar 1 egg 1 cup of lemon juice, plus tsp. of lemon rind cup of shredded coconut Directions: Melt the margarine and pour over the first ingredients. Combine in a large bowl and work together until crumbly. Press the mixture into an ungreased 9x9 inch pan and set aside. Next, place filling ingredients in a pot on low heat, stirring until thickened. Pour filling over bottom layer.

Cook for 25 minutes in a 350 degree over. Depending on the size you cut for the squares, makes approximately 30 squares. Chamber of Secrets Snack 2 7-inch flour tortillas 2 tablespoons strawberry cream cheese cup of raisins cup of dried cranberries 1 cup finely chopped green apples 1 teaspoon sugar and cinnamon combined Directions: Finely chop apples and place them in a medium sized bowl. Add cranberries, raisins, and sugar cinnamon mixture and stir. Then, fry the tortilla with one tablespoon of margarine in a skillet till crisp. Place tortilla on a paper towel to take off excess margarine and to cool.

Once cooled, spread cream cheese and top with apple concoction. Glazed Lemon Pound Cake 1 cups of all-purpose flour 1 teaspoon of baking powder 1/8 teaspoon of salt cup of unsalted butter, softened 1 cup of sugar 2 eggs, at room temperature 1 teaspoons of vanilla extract cup of lemon juice teaspoon of lemon extract 2 Tablespoon of lemon zest cup of milk, at room temperature 1 cup of confectioners sugar, sifted Directions: Preheat your oven to 350 degrees. Spray a loaf pan of 8 by 4 inches with butter or olive oil cooking spray. Next using a mixer, on medium speed, cream the butter and sugars together, then add the eggs one at a time. Add the vanilla, and lemon extracts as well as the lemon juice and lemon zest. Slowly add the flour, dash a salt, and baking powder, alternating with the milk combining the mixture until it forms a batter.

Pour the batter into the loaf pan, and bake for forty minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pan for ten minutes, removing from the pan and allowing the Lemon Pound Cake to cool completely on a plate or wire rack. For the glaze, whisk the remaining lemon juice with confectioners sugar until smooth, drizzle over the pound cake and add garnish such as additional lemon zest.
Pumpkin Fudge 3 cups sugar cups margarine cup of evaporated milk cup of pumpkin pie filling 1 package of white chocolate chips 1 jar of marshmallow cream 1 teaspoon of vanilla extract 1 tablespoon of pumpkin pie spice Directions: Stir together the sugar, margarine, evaporated milk and pumpkin pie filling in a sauce pan. Bring to a boil, stirring constantly. Remove from heat, and add in the chocolate chips until they are melted.

Mix the remaining ingredients until well blended. Pour into a greased 9x9 inch pan. Cool. Cut into squares. May wrap in colored saran wrap. Rock Cakes cup of margarine 3/4 cup of confectioners sugar (powdered sugar) 1 tablespoon of vanilla extract 1 cups of flour 1/8 teaspoon of salt Food coloring-optional Chocolate pieces, peanut butter chips, nuts, cherries. Rock Cakes cup of margarine 3/4 cup of confectioners sugar (powdered sugar) 1 tablespoon of vanilla extract 1 cups of flour 1/8 teaspoon of salt Food coloring-optional Chocolate pieces, peanut butter chips, nuts, cherries.

Directions: Heat oven to 350 degrees. Thoroughly mix together margarine, vanilla, sugar, and three drops of food coloring (any color). Add flour and salt and work until dough can hold together. Mold dough by Tablespoonfuls around a few chocolate pieces, nuts, or cherries. Place cookie dough on a baking sheet approximately 1 inch apart for 10 minutes or until light brown. When cooled, in a plastic bag, shake powdered sugar all over the cookies.

Straight from the Department of Mysteries - these brains have left the tank and have landed on your table! Cranberry Bread 2 cups of flour 1 cup of sugar 1 teaspoons of baking powder 1 teaspoon salt (optional) teaspoon of baking soda cup of orange juice 1 Tablespoon of grated orange peel 2 Tablespoons of butter or margarine 1 egg 1 cups of fresh cranberries, chopped cup of nuts (optional) Directions: Preheat oven to 350 degrees. In a bowl, mix together the dry ingredients. Pour orange juice, peel, margarine and egg, mix well. Stir in cranberries and flour. In a greased 9x5 loaf pan, place batter, bake for 40 minutes or until toothpick comes out clean.