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Ballerina Cookbook
     

Ballerina Cookbook

5.0 1
by Janna DeVore
 

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Little girls will love the ballet-themed recipes in this cookbook. Inspired by the ballets Swan Lake, Sleeping Beauty, and the perennial favorite, The Nutcracker, recipes like Meringue Tutus, Sugar Plum Fairy Pops, and Spanish Dancers' White Hot Chocolate are perfect for themed parties or any day of the year.

Overview

Little girls will love the ballet-themed recipes in this cookbook. Inspired by the ballets Swan Lake, Sleeping Beauty, and the perennial favorite, The Nutcracker, recipes like Meringue Tutus, Sugar Plum Fairy Pops, and Spanish Dancers' White Hot Chocolate are perfect for themed parties or any day of the year.

Editorial Reviews

Entertaining & Lifestyle

"Ballerina Cookbook is the perfect gift for ballerinas, young and old! Full of darling recipes like Sugar Plum Fairy Pops and Pas de Deux Ice Cream Sandwich Cookies, this sweet book has something for everyone! Throw a pretty pink ballerina party with these recipes or give Ballerina Cookbook as a gift to your favorite little ballerina!" - Courtney Dial Whitmore, author of Push-Up Pops .

— Courtney Dial

Entertaining & Lifestyle - Courtney Dial

"Ballerina Cookbook is the perfect gift for ballerinas, young and old! Full of darling recipes like Sugar Plum Fairy Pops and Pas de Deux Ice Cream Sandwich Cookies, this sweet book has something for everyone! Throw a pretty pink ballerina party with these recipes or give Ballerina Cookbook as a gift to your favorite little ballerina!" - Courtney Dial Whitmore, author of Push-Up Pops .

School Library Journal
Gr 2–6—An elegant and beautifully arranged cookbook of desserts and drinks. The recipes are organized into four sections: "Ballerina Basics," "The Nutcracker," "Sleeping Beauty," and "Swan Lake." The recipes have "ballerina" names that for the most part describe the dish; however, some are more ambiguous. For example, "Christmas Eve Treats" are cupcakes with buttercream frosting and pomegranate seeds. The overall layout is appealing with the recipe on one page and a luscious, full-page picture on the other. The recipe page includes serving amounts and ingredients in a narrow column and the directions on the other side of the page. Recipes range from the quick and easy "Fairy-Tale Fantasy" (melting chocolates over popcorn) to "Swan Lake Homemade Marshmallows," which take two days to prepare. Despite the differences in difficulty, all recipes require adult assistance or supervision. Cooking terms and measurements are not explained. The recipes are perfect for a party or a tasty treat any day of the week.—Samantha Larsen Hastings, Riverton Library, UT

Product Details

ISBN-13:
9781423607939
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2011
Pages:
80
Sales rank:
781,909
Product dimensions:
7.10(w) x 8.70(h) x 0.70(d)
Age Range:
5 Years

Read an Excerpt

Ballerina Bun

Makes 2 dozen buns

2 loaves Rhodes frozen bread dough

Filling

o 1 cup dark brown sugar

o 3 tablespoons ground cinnamon

o 1/2 cup (1 stick) butter, softened

Glaze

o 1/2 cup (1 stick) butter, melted

o 3 cups powdered sugar

o 1 teaspoon vanilla

o 4 to 5 tablespoons cream

Let dough thaw and rise according to package directions. Spray 2 baking sheets with nonstick cooking spray at set aside.

To make the filling, combine sugar and cinnamon in a bowl and set aside.

When you're ready to roll out the dough, dust the countertop with flour and roll out one loaf into a 15 x 6-inch rectangle.

Spread half of the softened butter over the rectangle and sprinkle with half of the cinnamon-sugar mixture. Roll up the dough tightly. Pinch edges together when finished. Slice roll into 12 rounds. Place rounds on a prepared baking sheet and cover with a clean towel. Repeat with second loaf.

Preheat oven to 375 degrees F. Bake each sheet of rolls separately for 15 to 20 minutes, until golden brown and cinnamon mixture is bubbly. Remove from oven and cool 10 to 15 minutes before glazing.

While rolls cool slightly, prepare glaze by whisking together melted butter, powdered sugar, and vanilla in a small bowl. Gradually whisk in cream, 1 tablespoon at a time, until glaze reaches a smooth, creamy consistency. Pour over warm rolls and serve immediately.

Meet the Author

Janna DeVore is an editor and writer. She lives along Florida’s Emerald Coast.

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Ballerina Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I love pointe shoes!!!