2017 Calendars and More, Inc.

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1 Best Wishes for a Deliciously Sweet 2018

2 Welcome to 2018 s Sweet Treats Calendar Dig into something sweet with Beth Pav's recipes for delicous desserts; yummy treats for every month of the year. Beth has had a life-long love affair with all things culinary. She has been whipping up recipes, teaching people how to cook and writing about and styling food for almost 20 years. Currently she is sharing her culinary stories on her lifestyle and food blog "Fresh from Beth". Find on Instagram & Twitter. Contributing Chef and Food Stylist, Beth Vlasich Pav Beth Vlasich Pav

3 Hot Fudge for Everything January 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 1 st New Year s Day 15 th Martin Luther King Day

4 Hot Fudge for Everything Ingredients 2 C semi-sweet chocolate chips 1 14 oz can of condensed milk ½ tsp vanilla extract (optional) Directions Pour chocolate chips and condensed milk into a microwave safe bowl. Microwave on high for 1 minute. Stir gently to begin incorporating ingredients. (Microwave on high for 15 seconds longer if not completely melted.) Serve immediately. Store in an airtight container in refrigerator. Microwave for up to 1 minute to soften. Yields 2 cups

5 February 2018 Sun Mon Tue Wed Thu Fri Sat Confetti Cake Balls DAYS TO REMEMBER 2 nd Groundhog Day 12 th Lincoln s Birthday 14 th Valentine s Day & Ash Wednesday 16 th Chinese New Year 19 th Presidents Day & Washington s Birthday

6 Confetti Cake Balls Ingredients 1 box of your favorite white cake mix 1 container fluffy white frosting 1 ½ C White molding chocolate Sprinkles Directions Bake cake according to package. Once cool, break cake into medium pieces. Place pieces into a food processor and blend until a very fine crumble. Add ¼ of the icing and pulse until incorporated. Repeat until cake comes together like a ball. Dump dough into a bowl. With a 1.5 wide scoop, scoop dough and release onto a parchment covered sheet pan. Repeat until dough is gone. Take each scoop and roll in the palm of your hands to make a round ball; place back on sheet pan. Pop into the refrigerator for up to 30 minutes. Meanwhile, prepare white chocolate coating. Chocolate Coating: Chop white chocolate into small pieces. Place into a microwavable container. Melt chocolate at 50% power for 1 minute. Stir and repeat at 30-second intervals until melted completely. To make the cake balls: Take cake balls out of fridge. Place a fork directly underneath the ball of cake. Immerse into chocolate. Lift fork up and let excess chocolate drip off. Using the fork place the ball on a parchment covered cookie pan. Using a skewer gently push the ball off the fork. Repeat with each ball. Decorate each cake ball with sprinkles. Let set up for 30 minutes. Serve. Yields up to 3 dozen cake balls.

7 Classic Chocolate Chunk Cookies March 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 11 th Daylight Savings 17 th St. Patrick s Day 20 th First Day of Spring 25 th Palm Sunday 30 th Good Friday 31 st Passover

8 Classic Chocolate Chunk Cookies Prep Preheat oven 350 Ingredients 2 C all purpose flour ¾ tsp of baking soda Pinch of fine sea salt Sift all dry ingredients together in a medium bowl and set aside. 2 sticks unsalted butter ¾ C granulated sugar ¾ C light brown sugar, packed 2 large eggs 1 tsp real vanilla extract 1 ½ C semi-sweet chocolate chunks 1 milk chocolate bar, roughly chopped Directions Cream butter and sugar together in a large bowl. Add eggs separately; beating each to incorporate. Add vanilla extract and mix well. In 2 increments add flour mixture, mixing thoroughly after each addition and scraping down sides. Add all chocolate and gently fold into dough. If soft, refrigerate for 15 minutes. Drop cookies onto a parchment covered cookie sheet with a 2 ice cream scoop; 3 apart. Pop into preheated oven and bake for minutes. Cool on a cookie rack. Yields 1 dozen + 2 or 3.

9 I m ready to Spring into action for you! My contact numbers are always within easy reach on the business card above. I want to be of service to you each and every day of the year. Please give me a call. I look forward to helping you!

10 Notes

11 April 2018 Sun Mon Tue Wed Thu Fri Sat Rosemary Bundt Cake DAYS TO REMEMBER 1 st April Fool s Day Easter 22 nd Earth Day 25 th Administrative Professionals Day

12 Rosemary Bundt Cake Prep Preheat oven 325 Ingredients 3 C all purpose flour 1 tsp baking soda 3 C granulated sugar ¾ lb unsalted butter (3 sticks), room temp. 5 large eggs 1 tsp vanilla extract Zest of 1 lemon 2 Tbsp fresh rosemary, minced ½ C buttermilk ¼ C whole milk 2 Tbsp cooking oil 3 Tbsp granulated sugar Powdered sugar (Optional) Directions Mix flour and baking soda together in a medium bowl. Set aside. Beat sugar and butter together in a large bowl until yellow and frothy. Beat in each egg separately. Add vanilla extract, zest and rosemary. In one-cup increments add flour mixture and mix until incorporated. Add buttermilk and milk. Mix until smooth. Smooth oil over the entire inside surface of the bundt cake pan. Sprinkle sugar all along the insides and center. Remove excess by gently tapping the sides. Drop batter into pan evenly. Smooth the top. Pop into oven (center rack) and bake for 1 hour 15 minutes. Check at 25 minute intervals. Insert a long thin skewer to check doneness. Let rest for 5 minutes then invert onto a parchment covered cake rack. Let rest for 5 more minutes then lift the cake pan gently. If it doesn t come off easily, gently tap all sides. Sprinkle with powdered sugar (optional). Cool and serve. Yields 8-10 slices.

13 Vanilla Bean Panna Cotta May 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 5 th Cinco de Mayo 13 th Mother s Day 19 th Armed Forces Day 21 st Victoria Day (Canada) 28 th Memorial Day

14 Vanilla Bean Panna Cotta Ingredients 3.5 oz unflavored gelatin (one small packet) 4 Tbsp water 4 ½ C heavy whipping cream ½ C granulated sugar 1 tsp vanilla extract Seeds from 1 vanilla bean Directions Sprinkle gelatin over water in a small bowl. Mix until it dissolves. Set aside. In a medium saucepan mix cream and sugar together. Bring to a simmer over high heat; reduce heat to medium, stirring until sugar dissolves. Take off heat and add gelatin mixture. Stir until incorporated. Add vanilla and vanilla bean seeds. Stir to mix in. Pour mixture into a glass-measuring tool. Pick your favorite clear glassware to serve. Pour mixture into each glass evenly. Cool in refrigerator. Remove and cover with plastic wrap until ready to serve. Yields 5 liquid cups.

15 Strawberry and Blueberry Rustic Pie June 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 14 th Flag Day 17 th Father s Day 21 st First Day of Summer

16 Strawberry and Blueberry Rustic Pie Prep Preheat oven 425 Ingredients 16 oz strawberries 6 oz blueberries 1 Tbsp of Turbinado sugar + 1 Tbsp garnish Zest of one orange ½ tsp fine sea salt 1 refrigerated pie dough 1 large egg, whisked Directions In a large bowl, combine strawberries, blueberries, 1 Tbsp sugar, zest and salt. Mix gently and set aside for 20 minutes or until the mixture becomes just wet with juice. Roll dough out on a parchment covered sheet pan. Pour berry mixture into the center of the pie dough leaving a 2-inch border around the outside edge. Fold pastry edges over the fruit. Brush the top outside layer of the pie dough with egg wash. Sprinkle with the remaining sugar. Bake minutes or until bubbly and the pastry is golden. Yields 6 slices

17 Kirsch Poached Cherries July 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 1 st Canada Day 4 th Independence Day

18 Kirsch Poached Cherries Ingredients 8 Tbsp Kirsch "Cherry Liquer" 4 C red wine Juice of 1 large lemon Zest of 1 large lemon ½ C granulated sugar 1 lb Bing cherries with stems Directions In a large non-reactive (ceramic or glass) saucepan combine Kirsch, wine, lemon juice and zest and sugar. Bring to a simmer stirring until sugar dissolves. Submerge cherries in liquid and simmer on low for 20 minutes or until cherries begin to soften. Take off heat, place in glass bowl and cool in refrigerator. Serve in individual decorative bowls, stems up with some liquid. Yields 8-10 sevings.

19 Watermelon Mint Granita August 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 6 th Civic Holiday (Canada)

20 Watermelon Mint Granita Ingredients Simple Syrup 2 stems fresh mint ¼ C water ¼ C granulated sugar Granita ½ C mint simple syrup 4 C watermelon juice 2 Tbsp fresh lemon juice Directions Simple Syrup In a small saucepan combine mint stems, water and granulated sugar. Simmer over low heat until sugar dissolves. Take off heat and cool. Remove mint and store in an airtight container in fridge for 2 weeks or freezer for 1 month. Granita Mix simple syrup, watermelon juice and lemon juice. Pour mixture through a sieve then into a non-reactive (stainless steel or glass) baking dish. Place in freezer and freeze until just frozen (about 30 minutes to an hour). Take a fork and begin gently scraping and stirring the mixture breaking up the crystals. Return to freezer and repeat the process until not quite set (should have a soft texture). Yields 5 cups liquid.

21 September 2018 Sun Mon Tue Wed Thu Fri Fresh Figs with Honey Sat DAYS TO REMEMBER 3 rd Labor Day 9 th Grandparents Day 11 th Patriot Day 19 th Yom Kippur 23 rd First Day of Autumn

22 Fresh Figs with Honey Ingredients 6 fresh figs 1 Tbsp favorite honey Directions Slice figs in half lengthwise (stem to bottom). Distribute gently on medium platter of your choice. Drizzle honey over each fig equally. Serve immediately. Yields 6 servings.

23 Lemon Cloud Tartlets October 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 8 th Columbus Day 16 th Boss Day 31 st Halloween

24 Ingredients 1 C heavy whipping cream 1 C lemon curd Zest of 1 lemon 1 package of miniature tart shells Berries (optional) Lemon Cloud Tartlets Directions Prepare tart shells according to directions on package. Whip cream to hard peak. Spoon lemon curd into a medium bowl. Spoon half of whipping cream into lemon curd. Gently fold whipped cream into lemon curd. Repeat with remaining whipped cream. Gently spoon into a piping bag with medium tip. Pipe into tart shells. Garnish with berries and serve. Yields up to 3 dozen miniature tarts.

25 Apricot Bars November 2018 Sun Mon Tue Wed Thu Fri Sat DAYS TO REMEMBER 4 th Daylight Savings Ends 6 th Election Day 11 th Veterans Day 22 nd Thanksgiving

26 Ingredients 1 ½ C dried apricots 1 C dried dates, pitted 3/4 C blanched almonds 1 C unsweetened coconut flakes Directions Apricot Bars Place all ingredients into a food processor. Process until mixture comes together to stick. Dump mixture on a piece of parchment paper and mold into a rectangular bar 1 in height all around. Cover tightly in plastic wrap and refrigerate for 1 ½ hours. Slice into bars and serve. Store in an airtight container and refrigerate for up to one week. Yields 1 dozen.

27 December 2018 Sun Mon Tue Wed Thu Fri Sat White Chocolate Peppermint Fudge DAYS TO REMEMBER 3 rd Hanukkah 7 th Pearl Harbor Day 21 ST First Day of Winter 25 th Christmas Day 26 th Kwanzaa & Boxing Day (Canada) 31 st New Year s Eve

28 White Chocolate Peppermint Fudge Ingredients Cooking spray ¾ C (3 sticks) unsalted butter, room temp. 3 C granulated sugar 2/3 C evaporated milk 12 oz white chocolate chips 7 oz marshmallow crème 1 tsp peppermint extract 1-2 C peppermint candies, crushed Directions Spray a 9 x13 glass dish with cooking spray. Place parchment paper in dish so the sides rise above the glass dish. Press gently to settle paper (using cooking spray as glue ). Set aside. Place butter in a large microwave safe bowl. Microwave at 75% for 1 minute or until butter is melted. Stir in sugar and evaporated milk. Microwave for 3 minutes. Whisk to incorporate ingredients. Microwave for another 3-6 minutes or until sugar is dissolved and mixture is boiling - check at 2.5 min. intervals. Pour in white chocolate chips and stir until melted. Quickly mix in marshmallow crème and peppermint extract until smooth. Pour into greased dish and quickly smooth the top with an offset spatula. Sprinkle crushed peppermint candy over the top. Press in gently. Set aside and cool. Cover with plastic wrap and place in refrigerator until it hardens slightly. Slice into bite size portions. Yields 35-2 x 2 + some nibbles.

29 JANUARY S M T W T F S APRIL S M T W T F S JULY S M T W T F S OCTOBER S M T W T F S FEBRUARY S M T W T F S M AY S M T W T F S AUGUST S M T W T F S NOVEMBER S M T W T F S Cooking Measurements MARCH S M T W T F S JUNE S M T W T F S SEPTEMBER S M T W T F S DECEMBER S M T W T F S Cup = Fluid Ounces = Tablespoons = Teaspoons 1 C oz Tbsp tsp 3/4 C oz Tbsp tsp 2/3 C oz Tbsp tsp 1/2 C oz Tbsp tsp 1/3 C oz Tbsp tsp 1/4 C oz Tbsp tsp 1/8 C oz Tbsp tsp 1/16 C /2 oz Tbsp tsp

30 I hope you have enjoyed using this handy calendar for 2018 and maybe tried a few of Beth s delicious dessert recipes. If you would like to receive a 2019 calendar for next year, please call or mail me this order form. I'll be more than happy to send you a 2019 calendar. PLEASE SEND ME A NEW CALENDAR! Name Address City State Zip Phone # Fax # Please use my contact information from my attached business card to submit this order form Calendars & More, Inc. Toll Free Made in the USA

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