3 Comments

1. PhdQT says:

   April 13, 2009 at 1:27 pm

   Tell her that you know that she will make a beautiful bride. Tell her that you have been friends for a long time and that you are happy to be apart of her special day. Then throw in a piece of marriage advice, like “never go to bed angry.”

   Then sign your name!
2. MEEEEEE! says:

   April 16, 2009 at 9:36 am

   Say, “We’ve been through thick and thin. I know you’re here for me, and I’m here for you. Here’s a wonderful recipe I’d like to share with the bride to be!” Then coose a recipe below.

   “Cheesecake”
   Ingredients
   1 Graham cracker crust - baked
   1 pkg Lemon instant pudding
   8oz pkg cream cheese
   2 cups of milk
   Graham crackers
   Cooking Instructions
   First put the cream cheese in a small bowl and beat until smooth and creamy. Now little by little add the milk and beat until well combined. Next add the instant pudding and beat again for about one minute or so. Now pour or spoon the mixture into the cold crust. After this chill very well. Then just before serving crush some graham crackers and sprinkle these over the cheesecake top.

   “Raspberry Almond Tart”
   Ingredients
   1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
   1 egg, beaten to blend
   3/4 cup whipping cream
   1/4 cup powdered sugar
   2 tablespoons amaretto liqueur
   1/4 cup sliced almonds, toasted and coarsely crumbled
   2 (6-ounce) baskets fresh raspberries
   Unsweetened cocoa powder, for dusting
   Directions
   Preheat the oven to 400 degrees F.
   Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
   Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.

   “Cinnamon Only Sticky Buns”
   1/2 C. butter
   1/2 C. granulated sugar
   3 eggs
   1 C. scalded milk, slightly cooled
   1 envelope dry yeast
   4 C. flour
   1/2 t. salt
   Topping:
   1/2 C. butter
   1 1/3 C. brown sugar
   Filling:
   1/2 C. butter, softened
   1 C. brown sugar
   1 C. raisins or craisins
   4 t. cinnamon
   In the large bowl of an electric mixer, beat together the margarine and granulated sugar. Add eggs and beat well. Add milk and whisk.
   Dissolve dry yeast in 1/4 cup warm water (not more than 110°F.). Let yeast soften a couple of minutes, then add to the egg mixture. Mix in enough flour, plus salt, to form a soft dough.
   Cover loosely with plastic wrap and a clean towel. Let rise until double in size, then punch down. Cover again; refrigerate overnight.
   Next day, prepare topping in the baking pans: Heat oven to 350°F. In each of four pie plates, melt 2 tablespoons of the butter and 1/3 cup of the brown sugar in the oven while it preheats. Stir and set aside. Divide dough into fourths.
   On a floured surface, pat one quarter of the dough into a long rectangle, about 12 by 5 inches. For filling, spread dough with a fourth of the butter, and sprinkle with fourths of the brown sugar, raisins and cinnamon. Fold dough over lengthwise several times to form a long roll. Slice the roll into 12 equal pieces. Place slices, cut side up and slightly touching, in a pie pan. Repeat with remaining dough portions.
   Cover loosely with plastic wrap and let rise to nearly double. Bake for 15 to 20 minutes. Line four plates with foil. Remove buns from oven and turn onto the prepared plates. Cool. Makes 4 dozen rolls.
3. Sunny says:

   April 16, 2009 at 4:00 pm

   I just had my bridal shower and most guests wrote either ‘congratulations’ or ‘best of luck’. and most of them said something about looking forward to the wedding. When I go to a bridal shower, I always write something like:

   Dear Jane,

   Congratulations and Best of Luck!!
   I can’t wait until the wedding.

   Love
   Jill