~ A Touch of Whimsy - Recipe Collection ~
Be sure to visit our new Facebook page, if you haven't already.
To become a member of ALFF simply click on the "Like" button when you arrive at the page.
Be sure to invite all your Fairyland friends, too!
We look forward to seeing you there!
http://tinyurl.com/NEW-ALFF-FANPAGE
To become a member of ALFF simply click on the "Like" button when you arrive at the page.
Be sure to invite all your Fairyland friends, too!
We look forward to seeing you there!
http://tinyurl.com/NEW-ALFF-FANPAGE
Please Note: ALFF is ONLY a Fan Club hosted by volunteers who have
researched the Fairyland game to help YOU play smarter, and not harder.
We are not affiliated with the game or its developer.
researched the Fairyland game to help YOU play smarter, and not harder.
We are not affiliated with the game or its developer.
Here is a collection of recipes ranging from soups and appetizers to finger-foods, desserts, and main courses.
Many are focused on enchanting the little "Sprites" in our lives, but they are sure to please the "grown-ups" as well.
~ You are never to old to enjoy a little whimsy ~
If any text is ever too small to read comfortably press the CTRL and the + key at the same time to increase the size.
Pressing CTRL and the - key at the same time will make it smaller
Fairy Feast
Let your slow cooker do the work for you when these tender Troll FIngers make an appearance at your Magical supper.
Canned enchilada sauce, green chilies and cumin give this lip-smacking entree a zangy treatment.
And once you taste these crispy Dragon Dippers you may never buy tortilla chips again.
The homemade snacks are a snap to prepare with a mere five ingredients.
They're perfect for digging into the dragon dip or serving with salsa.
Brave Elves are sure to clamor for this mythical monster, the Fiery Dragon Dip.
Refried beans are spread into a dragon shape and sprinkled with tempting toppings.
Tortilla chip "scales" line its back while red pepper "flames" blaze from its mouth.
You can easily finish off your Fairy Feast with one of the Fairy Princess Castle Cakes easily prepared with a boxed cake mix,
canned frosting and a few common confections. Grab a goblet of milk and enjoy one with your Fairy prince or princess.
Canned enchilada sauce, green chilies and cumin give this lip-smacking entree a zangy treatment.
And once you taste these crispy Dragon Dippers you may never buy tortilla chips again.
The homemade snacks are a snap to prepare with a mere five ingredients.
They're perfect for digging into the dragon dip or serving with salsa.
Brave Elves are sure to clamor for this mythical monster, the Fiery Dragon Dip.
Refried beans are spread into a dragon shape and sprinkled with tempting toppings.
Tortilla chip "scales" line its back while red pepper "flames" blaze from its mouth.
You can easily finish off your Fairy Feast with one of the Fairy Princess Castle Cakes easily prepared with a boxed cake mix,
canned frosting and a few common confections. Grab a goblet of milk and enjoy one with your Fairy prince or princess.
Troll FingersIngredients
In a large bowl, combine the enchilada sauce, chilies, oregano, garlic salt and cumin. Place the drumsticks in a 5-qt. slow cooker; top with sauce. Cover and cook on low for 8-10 hours or until a meat thermometer reads 180°.Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey drumsticks. Yield: 6 servings.  Fairy Princess Castle CakeIngredients
Prepare cake mix according to package directions. Pour batter into a greased 11-in. x 7-in. baking pan and six greased muffin cups. Bake at 350° for 20-30 minutes for cake and 15-18 minutes for cupcakes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire racks. Cut the cake into six square pieces; place on serving plates. Frost cake top and sides. Position a cupcake on top of each; frost cupcakes. For drawbridge, divide each candy bar into four three-piece sections. Center one section on one side of each cake; gently press into cake. Divide the two remaining chocolate sections into three pieces; place one piece above each drawbridge for door. Cut three nonpareil candies in half; arrange a half circle above each door. Press pretzels into cake on each side of bridge. In a resealable plastic bag, shake coconut and food coloring until coconut is evenly colored. Sprinkle around bases of castles to represent water in the moat. Cut each stick of gum in half width-wise; cut one end to form a flag. Insert toothpick into gum. Trim sugar cone tips; insert flags into cones.Place a nonpareil candy on two sides of each cupcake for windows. Frost backs of remaining candies; place one on the front of each cone. Position cones on cupcakes. Yield: 6 cakes. |
|
 |
Legendary ChickenIngredients
2 boneless skinless chicken breast halves (4 ounces each) 1/2 cup fat-free Italian salad dressing, divided 4 slices tomato, 1/4 inch thick 4 teaspoons seasoned bread crumbs 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil 1 teaspoon grated Parmesan cheese Directions Place chicken in a shallow bowl; pour 1/4 cup dressing over chicken. Cover and refrigerate for 2 hours. Transfer chicken to a shallow baking dish; discard marinade. Drizzle with remaining dressing. Cover and bake at 400° for 10 minutes. Top each chicken breast with tomato slices, crumbs, basil and cheese. Cover and bake for 10 minutes. Uncover and bake 10-15 minutes longer or until a meat thermometer reaches 170°, Yield: 2 servings. |
Magical MushroomsIngredients:
1 onion, small dice 3-4 cloves of garlic, minced 3 c. small mushrooms, washed (can also use large mushrooms sliced in half or quarters) 3 tbsp. oil 1 tbsp. thyme 2 c. water 2 tbsp. arrowroot Salt&Pepper |
 Magical Mushrooms are delicious alone or to enhance chicken or beef dishes. |
Directions:
In a medium pot or a deep pan, saute the onions and garlic in the oil until the onions are soft. Add the mushrooms and thyme and cook for two more minutes.
Add 1 1/2 c. water and simmer uncovered for 15 min. Mix the arrowroot with the
remaining 1/2 c. of water, and add to pot. Cook until thickened, approx. one minute.
Adjust salt and pepper to taste. Serve immediately to hungry Elves and Fae
(Or eat them all yourself) :)
In a medium pot or a deep pan, saute the onions and garlic in the oil until the onions are soft. Add the mushrooms and thyme and cook for two more minutes.
Add 1 1/2 c. water and simmer uncovered for 15 min. Mix the arrowroot with the
remaining 1/2 c. of water, and add to pot. Cook until thickened, approx. one minute.
Adjust salt and pepper to taste. Serve immediately to hungry Elves and Fae
(Or eat them all yourself) :)
 |
Froog DelightIngredients
8 cups fresh brussels sprouts (about 2-1/2 pounds) 1 cup sliced fresh mushrooms 1/4 cup packed brown sugar 1/4 cup cider vinegar 2 tablespoons butter, melted 1/2 teaspoon salt 1/2 teaspoon dried tarragon 1/2 teaspoon dried marjoram 1/2 teaspoon pepper 1/4 cup chopped pimientos |
Directions
Trim brussels sprouts and cut an “X” in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water.
Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with mushrooms.
In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos.
Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender. Yield: 8 servings.
Trim brussels sprouts and cut an “X” in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water.
Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with mushrooms.
In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos.
Bake, uncovered, at 350° for 15-20 minutes or until vegetables are tender. Yield: 8 servings.
 Planimal QuicheIngredients
1 1/2 cups of diced ham 1 cup of diced asparagus 2 sweet onions 4 eggs 1 cup half and half 1 cup light cream 1/2 cup of Gruyère cheese 1 1/2 cups of Jarlsberg Light cheese (1 big wedge) 2 tablespoons olive oil Preheat the oven to 375 degrees. |
  Directions:
Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for about 10-15 minutes until they carmelize. Remove from pan and place in small bowl. Add the ham to the skillet, lighting coating it with oil just to brown and get some color on it. Remove from pan and add it to the onion bowl. Next add the asparagus to the pan and lightly saute until tender (do not overdue as these will cook in the oven.) Remove from the heat and add to the bowl. In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. Arrange onions, ham and asparagus in a 9 or 10 inch pie baking dish. Pour the egg mixture of the ingredients. Bake in oven for approximately 1 hour, or until quiche is cooked through. Insert a toothpick in center of quiche. If it comes out clean, it is done. If you do not want an overdone top, cover the quiche with tin foil for 45 minutes and leave uncovered the last 15 minutes of baking. |
Reindeer NibblesSanta gets cookies, but his reindeer get hungry too. I made this little treat for the kids to set out on Christmas Eve. It’s super easy and super sweet! Check out the recipe below and use these ingredients:
Ingredients: 5 cups Crispix Cereal 1 cup peanut butter 12 oz. package of semi-sweet chocolate morsels 1 box confectioner’s sugar Directions: 1. Melt chocolate in microwave 1 minute at a time until melted. 2. Add peanut butter to melted chocolate and mix well. 3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well. 4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly. If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well. Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas. |
   |
 |
Zodiac Crabtastic Bisque3/4 cup butter (1 1/2 sticks)
1 1/2 medium onions, minced 1 medium carrot, finely minced 1/2 stick celery, finely minced 1/4 cup flour 1 teaspoon chopped fresh parsely 1 teaspoon seafood seasoning 1/4 teaspoon celery salt 1/8 teaspoon freshly ground white pepper 1 quart heated milk (4 cups) 3 tablespoons cream sherry 1/2 lb of lump crabmeat Rustic Bowl of Sourdough Bread (cut off top, hollow and toast in oven at 400F for 5 min) |
Directions
Melt butter in medium saucepan over medium-high heat. Add vegetables and saute' until soft. Reduce heat to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsely and seasonings. Gradually add milk, stirring constantly. Add cream sherry, crabmeat and salt to taste and simmer 15-20 minutes.
DO NOT BOIL! Serve hot. If bisque is thicker than desired, stir in the whipping cream or milk to thin. Serve in Rustic Sourdough Bowl!
Melt butter in medium saucepan over medium-high heat. Add vegetables and saute' until soft. Reduce heat to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsely and seasonings. Gradually add milk, stirring constantly. Add cream sherry, crabmeat and salt to taste and simmer 15-20 minutes.
DO NOT BOIL! Serve hot. If bisque is thicker than desired, stir in the whipping cream or milk to thin. Serve in Rustic Sourdough Bowl!
|
Fairy Ham SammiesI eyeball everything, so I’m guessing here. Have your deli slice some ham ~ not shaved, but not too thick. Shaved slices will fall apart as you stir them, and if they're too thick, they don't take on the flavor like they need to. I usually do 2 pounds or so, just depending on how many people will be eating.
Squeeze a bottle of honey (12-16 oz) and about ½ to ¾ of a small bottle of mustard into a bowl and whisk. It’s not rocket science. If the mustard is too strong, add more honey. If it’s not strong enough, add more mustard. Place a layer of ham in the bottom of the crockpot and drizzle some of the honey - mustard over that. Continue layering until all of your ham is in the crockpot. Pour remaining mixture over ham. Cover and heat on medium or high (depending on the temp of your crockpot) for an hour, stirring frequently. Turn to lowest setting for about 4 hours. The longer you leave it, the better it tastes! Stir the ham occasionally. We serve ours with dollar rolls. You can find them in the bakery section of most grocery stores. We also like the sandwich with a little Miracle Whip and American cheese, but make it how you like your sandwich! Enjoy! |
Fairy Wedding Cake
by Shannon Delatore
a.k.a. Lemon Cream Cake
I do mine a bit differently, and I added my changes down below the original recipe.
Boxed White Cake Mix (or from scratch, if you prefer, but it should be moist and light)
Lemon Cream Filling
8 oz cream cheese, softened
2 cups powdered sugar
4 t lemon juice
1 cup heavy whipping cream
Vanilla Crumb Topping
½ cup all purpose flour
½ cup powdered sugar
¼ cup cold butter
½ teaspoon vanilla extract
Garnish
Powered sugar
Make white cake following the directions on the box. Pour batter into a greased 10" cake pan or spring form pan, and bake at 350 degrees for 40-45 minutes. Allow cake to cool completely when it comes out of the oven.
Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until well blended.
Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together.
You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl in the fridge for a few minutes.) Chill crumb topping until you are ready to use it.
When the cake is cool, slice it in half through the middle and remove the top. Spread all but about ½ cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
Spread the remaining ½ cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
Now chill the cake for at least 3 hours before you serve it. Serve each slice toped with powdered sugar tapped through a strainer. This cake is very rich, so small slices are suggested.
MY observations:
Making this cake "as is" does not produce much lemon flavor, and I really like lemony stuff. Also, while it's very pretty, and would make any table gorgeous, I just thought it needed a wee bit more since it's all basically one color....off white. The first thing I did was I made one white cake and one lemon cake. I use boxed cake mixes, but use scratch if you prefer. This also makes the cake even richer than the original, so beware.
Once the cakes were completely cooled, I split each in half so that I had 4 layers. I alternated them so it was lemon, white, lemon, white, and then doubled up on the filling and the crumbs. Having leftovers of the lemon filling and crumbs tasted good on the excess cake I had after hacking off the top of one of the layers so they were all flat. Be sure to do that so your layers are flat. Whichever cake you use for the top doesn't need to be hacked off if you don't mind a rounded top. If you do, then cut it off as well.
I had to refrigerate the cake every once in a while as I was working with it so that the filling and crumbs would stay set up. It is a long process to get all the crumbs all over the cake, so refrigerating it periodically is very helpful. I also used wax paper around the edges of my cake stand as I was decorating the cake so I wouldn't have a messy cake stand. Just lay it around the edges, and tape it on if you can't get it to stay. I usually use the cake to hold it on, but this cake is too delicate because of the "frosting". When I'm done decorating the cake, I just remove the wax paper, and the cake stand is perfectly clean!
It was pretty without anything else, but I still wanted just a small splash of color, so I placed a couple lemon leaves, and then a VERY thinly sliced piece of lemon, slightly twisted, right on top of the leaves, and the cake was a real show stopper. Unfortunately, we'd already discarded that by the time I thought to take a picture! Also, I mixed some lemon juice and powdered sugar together to have just a bit of a tart drizzle on top of each cake slice, then I dusted each slice with powdered sugar, as suggested in the directions.
That's it. ENJOY!
|
|
|
Wishing Star SoupIngredients
3/4 cup chopped onion 2 garlic cloves, minced 1 tablespoon olive oil 4 cups Progresso ® Reduced-Sodium Chicken Broth 2 medium potatoes, peeled and cubed 1/4 teaspoon salt 1/4 teaspoon pepper 1 bunch kale, trimmed and chopped 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained 1/2 pound reduced-fat fully cooked Polish sausage or turkey kielbasa, sliced Directions In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender. Yield: 7 servings. |
 |
Ping Ponguin Poopby Shannon Heard Delatore
Ingredients: 5 cups peanut butter crunch cereal 3 cups Rice Krispies 2 cups broken pretzel sticks 3 cups mini marshmallows Mix all together, then melt 2lb. white chocolate, and mix everything. Spread on wax paper to dry, then break into pieces. |
 |
 
Homemade Dream FrostingMakes enough for about 45-50 Fairy Cupcakes
1 (8-ounce) package cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 1 (1-pound) box confectioners' sugar 1 teaspoon pure vanilla extract Directions Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute. 
|
|
 |
 |
Red Velvet Fairy TrufflesYou have to have this recipe! It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. Want to see how good they look in white chocolate? Look down below ~ |
   |
Ice Cream Plants with Bumble Bee Pops
Using the smallest sized terra cotta pots we could find, we made ice cream desserts. We placed vanilla wafers in the bottom, spooned some softened vanilla ice cream into the dish around a plastic straw and covered the top with crumbled oreos (which, with the filling left in the mix, really looks like potting soil!). We froze them like this overnight and the morning of the shower, we wrapped them in bright red and green napkins and tied with a black ribbon and inserted the bee's and some roses. Just lovely!
 |
|
Turn that Frown
|
 |
The only limits to these whimsical treats is your own imagination.
Shape them however you want then use oreos, mini oreos, prezels, candy corn, sprinkles,
colored icing ormini candy to decorate them- If you can think it, you can create it!
Shape them however you want then use oreos, mini oreos, prezels, candy corn, sprinkles,
colored icing ormini candy to decorate them- If you can think it, you can create it!
|
 |
|
  |
|
 |
|
|
  |
|
