DeVore Janna - Ballerina cookbook

You can enjoy an afternoon tea party, a dreamy bedtime snack, or a sweet dessert for your family and friends with more than 30 magical recipeseach inspired by a classic ballet. Before getting started making your ballerina treats, youll want to remember:

Serves 6

Preheat oven to 200 degrees F. Place a sheet of parchment paper on a large baking sheet. Use a 4-inch round bowl or ramekin to trace 6 circles on the parchment paper with a pencil. Turn parchment paper over so the circles are on the reverse side.

Place egg whites and salt in the bowl of an electric stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm to the touch, 1 to 2 minutes. With the mixer on high, gradually add the sugar and continue beating until the mixture is very firm and forms stiff, shiny peaks, about 2 to 3 minutes.

Remove bowl from mixer, sprinkle cornstarch over the top, add vinegar and vanilla, and fold into stiff egg whites with a rubber spatula. Pile spoonfuls of the meringue onto the six circles. Smooth out the top of each circle with a spoon to make a flat diskor tutu!

Bake tutus for 1-1/2 hours. Turn off oven and let the tutus cool in the oven for an additional hour. Tutus will be crisp on the outside and soft on the inside. You can store them in an air-tight container for several days or top with cream and berries and serve immediately.

To prepare berries, place washed fruit in a bowl and sprinkle with 1-1/2 tablespoons of the sugar. Let sit for 15 to 20 minutes.

To prepare cream, pour into a bowl and beat on high speed with an electric mixer. Add 1 tablespoon sugar and continue beating until soft peaks form.

To serve tutus, place each meringue on a plate. Top equally with cream and berries. Drizzle extra berry juice over the top if desired.

Makes 18 to 24

Line a cookie sheet with parchment paper and set aside.

Bring a pan of water to a simmer over medium heat. Break chocolate and white chocolate into pieces and place in a medium glass bowl. Add cream and place bowl over the simmering water. Make sure the water doesnt boil or touch the bowl. Stir chocolate and cream occasionally, until chocolate is melted and mixture is smooth.

Remove bowl from simmering water. Tilt bowl slightly and dip one half of the first pretzel in the chocolate. Swirl several times to coat well. Place dipped pretzel on parchment paper, then sprinkle with one or any combination of toppings.

Repeat with remaining pretzels and chocolate.

Makes 2 to 3 dozen cookies

To make cookies, in a large bowl, cream butter, sugar, and cream cheese until light and fluffy, about 2 minutes. Mix in egg, vanilla, and milk until combined. Add dry ingredients and mix on low speed until combined. Wrap dough in plastic wrap and chill in the refrigerator for at least an hour or up to one day.

Preheat oven to 375 degrees F.

Divide dough into smaller sections. Roll out one section to an 1/8 inch thickness on a floured surface. Cut out shapes with a slipper-shaped cookie cutter. Gather dough scraps and roll out again. Place cutout cookies on an ungreased baking sheet and bake 7 to 10 minutes. Let cookies rest on hot baking sheets after removing from oven for 10 minutes. Cookies shouldnt brown.

Remove to wire racks to cool completely, then frost with Cream Cheese Frosting.

To make frosting, beat cream cheese, powdered sugar, and vanilla with an electric mixer until light and fluffy, 3 to 4 minutes. If desired, tint frosting with a few drops of red food coloring. Decorate the cookies with tiny candies.

Makes 3 dozen

Prepare dough the night before you want to serve the buns. In a large pot over medium-high heat, bring 1 cup water to a boil. Add butter, sugar, and salt and remove from heat. Add 1 cup cold water and let mixture cool to lukewarm, about 5 minutes.