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Posts Tagged ‘SWEET’

 jamxxxxx

 

A Cautionary Tale

There was a boy whose name was Sam.
The only thing he ate was jam.
When offered any other food,
he’d claim he wasn’t in the mood.
He’d say, “I’m fairly full today,”
and push that other food away.
And so he never tasted pie,
or gave spaghetti sauce a try,
and even if you asked him, “Please?”
he wouldn’t chew on cheddar cheese.
He couldn’t stand potato chips.
Bananas never crossed his lips.
And not a bit of beef or lamb
or deviled egg or candied yam
would wind up on his dinner plate,
for jam was all he ever ate.

Now, as it happened, late one day
poor Sam expired. He passed away.
We don’t know why. It might have been
some mineral or vitamin
was missing from the food he ate
and caused this clearly awful fate
or maybe all that sugar made
him fall to pieces, start to fade,
until the day that eating jam
at last became the end of Sam.

We can’t be certain why he died
but, maybe, if he’d only tried
some yogurt or some celery,
a piece of toast, a pear, a pea,
a pizza crust, a grain of rice,
a half an herb, a single spice,
a spoon of soup with just one clam,
then, maybe, we would still have Sam.

Alas, he never ate a grape
or chocolate bar or Belgian crepe
or lobster bisque or Irish stew
or sauerkraut or cheese fondue
or casserole or sloppy joe,
so this is all we’ll ever know:
Since jam was all he had to eat,
his life was rather short and sweet.

–Kenn Nesbitt

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Sweet Talk

 
Dessert

 
Kid Friendly

Ingredients

18 vanilla cupcakes baked in white paper liners   Red, green, yellow, orange and purplefood coloring
3 frozen pound cakes (10.75 ounces each), thawed (Sara Lee)   Conversation heart candies for decorating the platter (Necco Sweethearts)
3 cans (16oz each) vanilla frosting    
Yield: 18 Servings
Shopping List:
Recipe Added!

directions

Total:
 
Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions
  • Cut the pound cakes in half horizontally and lay the halves flat. Using a 3-inch heart-shaped cookie cutter, cut out 3 hearts from each half. (Tip: reserve the scraps for a layered dessert.)
  • 2Spread the top of the cupcakes with some of the vanilla frosting. Place a pound cake heart on top of each cupcake, pressing down to secure. Place the cupcakes in the freezer for 15 minutes, or until slightly frozen.
  • 3Tint 1/2 cup of the vanilla frosting red with the food coloring. Spoon the red frosting into a ziplock bag, press out the excess air, seal, and set aside. Divide the remaining frosting among five small microwavable bowls. Tint each bowl a different pastel color of pink, green, yellow, orange, and lavender. Cover with plastic wrap and set aside.
  • 4Working with one color of frosting at a time, microwave the frosting, stopping to stir frequently, until it has the texture of lightly whipped cream, about 10 seconds. Remove 1 cupcake at a time from the freezer. Holding the cupcake by its paper bottom, dip it into the frosting just to cover the pound cake heart. Allow the excess frosting to drip off back into the bowl (see page 15). Turn right side up and let stand. Repeat with each color and the remaining cupcakes. If the frosting becomes too thick, reheat for several seconds, stirring well. Remove any excess frosting from the base of the hearts if necessary.
  • 5

    Snip a very small (1/16-inch) corner from the bag with the red frosting. Pipe sayings on top of the hearts. Place on a serving platter. Sprinkle the conversation heart candies around the platter at the base of the cupcakes.


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