by Patty Roper | photo by Bonnie Dickerson
Lush green ferns and blooming branches, spring bulbs, bunnies, and eggs filled with single blooms create the perfect background for an easy Easter brunch buffet served on the sideboard. Set the table with Grandma’s beautiful antique floral dishes in bright spring...
by Patty Roper | photos by Bonnie Dickerson
My daughter, Beth, sent me a photo of the most unbelievable stenciled peacock cookies in turquoise and lime that she had made for her friend’s birthday. She assured me that they were very easy to make. They truly were amazing! And I could envision tons of...
by Emily Black | Photo by Rory Doyle
3 egg whites 1/8 teaspoon cream of tartar 1 teaspoon vanilla ¾ cup sugar Pink gel food coloring Leaf green gel food coloring Preheat oven to 200 degrees and line 2 baking sheets with parchment paper. In bowl of electric mixer, place egg whites and whisk until frothy....
by Patty Roper | photo by Bonnie Dickerson
This butterfly project was inspired by my friend, Linda Kay Barbour, from Winona. She used paper butterflies on branches for a garden club luncheon, and they were such a pretty presentation fluttering above the tables. Butterflies are some of God’s most amazing...
by Patty Roper | Photography by Bonnie Dickerson
½ stick butter ⅓ cup all-purpose flour 2 cups chicken broth ¼ teaspoon salt ¼ cup white wine 1½ cups sliced mushrooms 2 egg yolks ½ cup whipping cream 3 cups chicken, cooked and diced 1 (5-ounce) package crêpes 1 cup shredded Swiss cheese 2 (6.6-ounce) packages (Near...
by Patty Roper | photo by Bonnie Dickerson
CAKE: 1 (15.25-ounce) box yellow cake mix 6 tablespoons all-purpose flour 1 (3.4-ounce) instant vanilla pudding mix 4 eggs ½ cup cold water ½ cup oil 2 tablespoons rum or 1 teaspoon run extract ½ cup chopped pecans GLAZE: ½ stick butter, softened 1 tablespoon water ½ ...
