Sugar Glazed Violets Recipes

Steps:

• In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

Steps:

• Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

Steps:

• In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

Steps:

• Using the butter, coat the inside bottom and 2 inches up the sides of a 10-C mold or 10-inch Bunt pan.
• Sprinkle mold with graham-cracker crumbs, shaking mold to evenly coat the inside completely. Turn mold upside down to remove excess crumbs.
• Heat oven to 325°F
• In large bowl, with electric mixer at medium speed, beat cream cheese until softened and fluffy.
• Beat in sugar until well mixed.
• Add eggs, one at a time, beating well after each addition.
• With rubber spatula, fold in violet petals and vanilla until well mixed.
• Pour mixture into prepared mold.
• Set filled mold in a 13- by 9-inch baking pan and place on the lower oven rack.
• Pour boiling water into pan to a depth of about 1 inch. Bake cheesecake 1 1/2 hours or until almost set in the center. If using Bunt pan, bake 1 1/4 hours.
• Turn off oven; let cake stand in oven 30 minutes longer.
• Remove cheesecake from the water bath and cool in the mold to room temperature on wire rack.
• Cut a piece of cardboard into a round to fit exactly over the cheesecake.
• Loosen the cake around the side of mold. Unmold cake onto the cardboard round and place on a wire rack set over a jelly-roll pan.
• Prepare Chocolate Glaze: In double boiler over hot, not boiling water, melt butter with chocolate squares Stir until smooth and cool to lukewarm.
• Pour half of glaze over top of cheesecake, and with small metal spatula, carefully spread to evenly cover side, allowing excess to drip into pan below.
• Refrigerate cake just until glaze hardens.
• Meanwhile, keep remaining glaze at room temperature. If glaze hardens, re-heat in hot water just until spoon able.
• Pour and evenly spread remaining glaze over cake.
• Refrigerate cheesecake at least 2 hours or overnight.
• Just before serving, transfer cheesecake to serving plate.
• Garnish top with Candied Violets and decorate plate with violet leaves, if desired.

Steps:

• 1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

Steps:

• Make a syrup by stirring water into sugar in small saucepan.
• Boil till slightly thickened; stir in almond extract.
• Let syrup cool a little.
• Place the violets, a few at a time into syrup. Make sure that they are completely covered.
• Remove from syrup and place on wax paper to dry.
• Note: Do NOT use African violets!