Saturday, 9 July 2011

Recipes from the Unofficial Harry Potter Cook Book, From Muggles to Magic

Author Gina Meyers with some Butterbeer!


I'm so excited about this book. As you know, I love to go a bit over the top at Halloween, making my own 'teeth and worms' cupcakes and Slime Soup. But it's not a patch on what Gina Meyers has created - an entire cookbook with a Harry Potter theme. And I'm even more excited because she's allowed me to show you three recipes from the book. What I love about it is that it isn't just baking and sweets - there are dishes such as Hagrid's Hearty Potatoes au Gratin and Potter Stew as well as sweet treats including Rock Cakes and Caldron Cakes. So it's great for weekday meals, special occasions and parties too.

Here are three recipes for a taster of what's in the book: Rock Cakes, Butterbeer and Frog's Eye Salad. Enjoy!


Rock Cakes

Ingredients:
  • 1/2 cup of margarine
  • 3/4 cup of confectioner’s sugar (powdered sugar)
  • 1 Tablespoon of vanilla extract
  • 1 1/2 cups of flour
  • 1/8 teaspoon of salt
  • Food coloring-optional
  • Chocolate pieces, peanut butter chips, nuts, cherries.

Method:
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.



Butterbeer Variation

Ingredients

  • 2 scoops of vanilla bean ice cream
  • 2 Tablespoons of butterscotch syrup
  • 1 bottle of cold cream soda or ginger ale 

Method:
In a large mug, place scoops of ice cream, add butterscotch syrup and top with a bottle of cold cream soda.



Frog’s Eye Salad

Ingredients:

  • ½ lb. package Acinidi Pepe (small round ball pasta)
  • 1 egg
  • half a cup Sugar
  • 1 15oz. can crushed pineapple tidbits (drain pineapple and reserve juice)
  • 1 20oz. can fruit cocktail
  • 1 cup cool whip
  • 1/3 cup of pineapple juice
  • 1 Tbs. of flour
  • ¼ tsp. salt

Method:
Cook Acinidi Pepe according to package directions. Beat egg till foaming in a pan. Then stir in sugar, flour, salt, reserved pineapple liquid, and pineapple juice. Cook over low heat and stir until bubbling. Combine mixture with drained pasta. Cover mixture tightly and allow chilling in the refrigerator overnight. Next day, stir in fruit and cool whip.

To find out more about Gina Meyers, visit her Amazon Profile. Autographed copies of From Muggles to Magic, as well as information on her other books including Love at First Bite, The Unofficial Twilight Cookbook are available on her website.