Best Wishes for a Deliciously Sweet Calendars & More, Inc.

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Abel Davidson
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1 Best Wishes for a Deliciously Sweet 2019

Welcome to 2019 s Sweet Treats Calendar Dig into something sweet with Beth Pav's recipes for delicious desserts; yummy treats for every month of the year.

2 Welcome to 2019 s Sweet Treats Calendar Dig into something sweet with Beth Pav's recipes for delicious 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

Lemon Syllabub (Cream w/ Lemon) JANUARY 2019 SUN MON TUE WED THU FRI SAT 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

3 Lemon Syllabub (Cream w/ Lemon) JANUARY 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 1 New Year s Day 21 Martin Luther King Jr. Day

Lemon Syllabub (Cream w/ Lemon) INGREDIENTS 2 C heavy whipping cream ½ C powdered sugar Zest of 1 lemon Juice of 1 lemon DIRECTIONS In a large bowl whip powdered sugar

4 Lemon Syllabub (Cream w/ Lemon) INGREDIENTS 2 C heavy whipping cream ½ C powdered sugar Zest of 1 lemon Juice of 1 lemon DIRECTIONS In a large bowl whip powdered sugar into cream. Mix in lemon zest and juice. Whisk all ingredients until right before soft peak (should be the texture of a cheese sauce). Dollop into decorative glasses and serve.

Salty Oatmeal Raisin Cookies FEBRUARY 2019 SUN MON TUE WED THU FRI SAT 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

5 Salty Oatmeal Raisin Cookies FEBRUARY 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 2 Ground Hog Day 5 Chinese New Year 12 Lincoln s Birthday 14 Valentine s Day 18 Presidents Day & Washington s Birthday

Salty Oatmeal Raisin Cookies INGREDIENTS 1 ½ C all-purpose flour 1 tsp baking powder 1 ½ tsp kosher salt + 2 Tbsp 1 C (2 sticks) butter, softened ¾ C light brown sugar, packed tightly ½ C granulated

6 Salty Oatmeal Raisin Cookies INGREDIENTS 1 ½ C all-purpose flour 1 tsp baking powder 1 ½ tsp kosher salt + 2 Tbsp 1 C (2 sticks) butter, softened ¾ C light brown sugar, packed tightly ½ C granulated sugar 2 large eggs 1 ½ tsp vanilla extract 2 C old-fashioned oats 1 C golden raisins DIRECTIONS Preheat oven 350. In a medium bowl whisk flour, baking powder and 1 ½ tsp salt. Set aside. In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat until incorporated. Gradually add the flour mixture, scraping down the sides of the bowl. Add rolled oats and raisins. Mix thoroughly. Using a small ice-cream scoop, drop dough on ungreased cookie sheets. Sprinkle a little of the 2 Tbls of salt on the top of each dough ball and gently press. Place each cookie sheet on the center rack and bake until just golden brown; about minutes. When done, cool and serve. Yields up to 2 dozen cookies. *Note: This is a sticky dough so lightly clean the scoop with water between every few scoops. Additionally, dampen your fingers before you press down on each dough ball.

Blondies MARCH 2019 SUN MON TUE WED THU FRI SAT 24 25 26 27 28 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

7 Blondies MARCH 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 6 Ash Wednesday 10 Daylight Savings Begins 17 St. Patrick s Day 20 Spring Begins

8 Blondies INGREDIENTS 2 ¼ C of all-purpose flour 2 ½ tsp baking powder ½ tsp salt 1 C (2 sticks) unsalted butter, room temp. ¾ C granulated sugar 1 C packed light brown sugar 4 extra large eggs 1 tsp of vanilla extract 1 ½ C white chocolate chips 1 ½ C milk chocolate chips DIRECTIONS Preheat oven 350. In a large bowl sift together flour, baking soda and salt. Set aside. In a mixing bowl beat butter and sugars together until fluffy. Add eggs one at a time until each is incorporated. Add vanilla extract mix thoroughly then gradually add-in flour mixture. Finally add white and chocolate chips mix. Place dough in a 9x13-baking dish and bake minutes turning pan every 15 minutes. Check for doneness by inserting a skewer in the center of the cookie. If it comes out clean it is done. Otherwise, bake for another 5 minutes and repeat if necessary. Remove from oven and cool. Cut cookie into bars and serve. Yields 28-2 Blondies. Store in a tightly sealed container for up to 1 week.

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

Carrot Cake Cupcakes APRIL 2019 SUN MON TUE WED THU FRI SAT 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

11 Carrot Cake Cupcakes APRIL 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 1 April Fool s Day 14 Palm Sunday 19 Good Friday 20 Passover 21 Easter 22 Earth Day 24 Administrative Professionals Day

12 Carrot Cake Cupcakes INGREDIENTS Cupcakes 1 ½ C granulated sugar 1C vegetable oil 1 tsp pure vanilla extract 2 large eggs 1 ¾ C all purpose flour + 1 Tbsp for fruit & nuts 1 tsp ginger 1 tsp ground cinnamon Frosting 1 tsp baking soda 2 sticks butter 1 tsp salt 1 8-ounce bar of 2 ½ C finely grated cream cheese carrots 1 tsp pure vanilla ¾ C currents extract ¾ C finely chopped 4 C powdered sugar pecans + ¼ C extra finely chopped (for garnish) DIRECTIONS Preheat oven 350. Cupcakes - Insert cupcake liners into each cupcake mold. Set aside. Beat sugar, vegetable oil, vanilla and eggs in a large bowl. Set aside. Sift flour, ginger, cinnamon, baking soda and salt together. Add dry ingredients to wet. Mix well. In a separate bowl fluff carrots, currents and pecans with 1 Tbsp of flour. Combine with batter, mixing so ingredients come together. Scoop up batter with a 2 ice-cream scoop and plop into each cupcake liner ¾ s of the way full. Bake for 40 minutes or until golden or a toothpick pressed into the center of one cupcake comes out clean. Frosting - While cupcakes cool mix together butter, cream cheese and vanilla extract until fluffy. Slowly add in powdered sugar and mix until smooth. With a knife slather the top of each cupcake with frosting. Serve. Store tightly sealed in refrigerator or on counter (cool climate). Yields 24 large cupcakes.

13 No Bake Strawberry Cheesecake MAY 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 5 Cinco de Mayo 12 Mother s Day 18 Armed Forces Day 20 Victoria Day (Canada) 27 Memorial Day

No Bake Strawberry Cheesecake INGREDIENTS 2 C fresh strawberries, rinsed, hulled & minced 1 Tbsp granulated sugar 1 12-ounce container whipped topping 1 8-ounce package cream cheese, room temperature

Set aside to macerate for 30 minutes. In a mixing bowl beat cream cheese until fluffy. Add whipped cream into cream cheese and beat until smooth (about 5 minutes).

14 No Bake Strawberry Cheesecake INGREDIENTS 2 C fresh strawberries, rinsed, hulled & minced 1 Tbsp granulated sugar 1 12-ounce container whipped topping 1 8-ounce package cream cheese, room temperature 1 10 inch pre-made graham cracker pie crust ½ pint fresh strawberries, rinsed, hulled and sliced lengthwise (for garnish) Mint sprigs DIRECTIONS Mix strawberries and sugar in a medium bowl. Set aside to macerate for 30 minutes. In a mixing bowl beat cream cheese until fluffy. Add whipped cream into cream cheese and beat until smooth (about 5 minutes). By hand, fold in strawberries and incorporate. Spoon mixture into graham cracker crust; piling high and smoothing over with an offset spatula. Freeze for 4 hours. Remove from freezer; dampen a slicing knife and slice. Serve on small plate and garnish with strawberries and mint sprigs. Cover and store in freezer for up to 3 days. Yields 8 slices.

One Skillet Cobbler JUNE 2019 SUN MON TUE WED THU FRI SAT 26 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

15 One Skillet Cobbler JUNE 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 14 Flag Day 16 Father s Day 21 First Day of Summer

One Skillet Cobbler INGREDIENTS 1 pint strawberries, hulled and quartered 1 pint blueberries 1 pint raspberries 2 Tbsp granulated sugar 2 Tbsp light brown sugar Juice and zest of 1 medium lemon 1 ½ C

16 One Skillet Cobbler INGREDIENTS 1 pint strawberries, hulled and quartered 1 pint blueberries 1 pint raspberries 2 Tbsp granulated sugar 2 Tbsp light brown sugar Juice and zest of 1 medium lemon 1 ½ C all purpose flour 2 tsp baking powder ½ tsp salt 1 C whole milk 1 stick butter, sliced into several pieces DIRECTIONS Preheat oven 350. Gently mix all berries together in a medium sauté pan. Add sugar, brown sugar, lemon juice and zest. Cook on stove over medium heat until fruit is soft, sugars are dissolved and there is a nice fruit sauce. Remove from heat and cool slightly. In a medium bowl mix together flour, baking powder and salt. Drizzle in milk mixing until just combined. Pour into a 10 cast iron skillet. Evenly distribute fruit on top of batter. Drop butter slices evenly over top and bake for 35 minutes checking and turning at 15-minute intervals. It is done when the crust is golden and fruit bubbly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Cover tightly and store in refrigerator for up to 2 days. Yields 8 servings.

S'Mores Ice Cream JULY 2019 SUN MON TUE WED THU FRI SAT 30 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

17 S'Mores Ice Cream JULY 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 1 Canada Day 4 Independence Day

S'Mores Ice Cream INGREDIENTS 1 gallon vanilla bean ice cream 2 C miniature marshmallows ½ C fudge sauce 2 C cinnamon graham crackers, broken into small pieces DIRECTIONS Soften ice cream.

18 S'Mores Ice Cream INGREDIENTS 1 gallon vanilla bean ice cream 2 C miniature marshmallows ½ C fudge sauce 2 C cinnamon graham crackers, broken into small pieces DIRECTIONS Soften ice cream. Spoon ½ of the ice cream evenly and in one layer in a 9x13 glass dish. Drizzle ½ of the chocolate sauce in a traversing motion across the ice cream. With a butter knife gently wield a figure eight very lightly across the ice cream moving the chocolate sauce in different directions. Evenly sprinkle ½ of the marshmallows over the ice cream and chocolate sauce. Evenly spread ½ the graham cracker pieces. Repeat. Cover and freeze for up to 4 hours. Scoop into bowls and eat immediately. Will keep for 1 week. Yields several bowls of ice cream.

Fruit Salad on a Stick AUGUST 2019 SUN MON TUE WED THU FRI SAT 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11

19 Fruit Salad on a Stick AUGUST 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 5 Civic Holiday (Canada)

Fruit Salad on a Stick INGREDIENTS 3 kiwis 1 pineapple, peeled and quartered 1 pint raspberries 1 pint large blueberries SPECIAL TOOLS Skewers DIRECTIONS Clean all fruit and air dry.

20 Fruit Salad on a Stick INGREDIENTS 3 kiwis 1 pineapple, peeled and quartered 1 pint raspberries 1 pint large blueberries SPECIAL TOOLS Skewers DIRECTIONS Clean all fruit and air dry. Peel kiwi and cut each one into 6 equal pieces. Set aside. Slice off top and bottom of pineapple. Slice off tough outer skin of pineapple. With the pineapple still upright, slice it straight down the middle into halves. Lay each half cut-side down on your cutting board and slice each half into four quarters. Cut the core from each piece. Cut each piece into 1 chunks and set aside. With a long skewer pierce through raspberry and move it ¾ of the way down. Next, pierce a blueberry and move next to raspberry. With same technique add pineapple another blueberry and finally a piece of kiwi. Repeat process on skewers. Best when eaten immediately. Yields 12 skewers.

Peanut Butter Cookies w/ Chocolate Chips SEPTEMBER 2019 SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

21 Peanut Butter Cookies w/ Chocolate Chips SEPTEMBER 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 2 Labor Day 8 Grandparents Day 11 Patriot Day 23 Autumn Begins

Peanut Butter Cookies with Chocolate Chips INGREDIENTS 1 C smooth peanut butter 1 C butter, softened 1 C light brown sugar ¾ C granulated sugar 2 large eggs 2 ½ C all purpose flour 1 tsp baking soda

22 Peanut Butter Cookies with Chocolate Chips INGREDIENTS 1 C smooth peanut butter 1 C butter, softened 1 C light brown sugar ¾ C granulated sugar 2 large eggs 2 ½ C all purpose flour 1 tsp baking soda ¼ tsp salt 1 ½ C milk chocolate chips ½ C granulated sugar ½ C water DIRECTIONS Preheat oven 350. In a large bowl beat peanut butter, butter, brown sugar and white sugar until smooth. Add eggs in one at a time mixing thoroughly. Set aside. In a medium bowl whisk flour, baking soda and salt together. Beat peanut butter and flour mixtures together until incorporated. Mix in chocolate chips. Using a 2 ice-cream scoop, portion out batter in 2 balls and place on a parchment paper covered sheet pan - 2 apart. Lightly wet the tongs of a dinner fork, dredge in sugar and press the tongs on the top of each ball in 2 opposite directions. Repeat for each ball of dough. Place in oven and bake for 20 minutes or until golden. Cool. Store in airtight container for up to 1 week. Yields 22 2 cookies.

23 Chocolate Dipped Oranges OCTOBER 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 9 Yom Kippur 14 Columbus Day 16 Boss Day 31 Halloween

24 Chocolate Dipped Oranges INGREDIENTS 8 ounces semi-sweet chocolate 2 oranges, peeled and sectioned with membrane DIRECTIONS Melt chocolate in a double boiler. One at a time, dip one orange piece into the chocolate - halfway up. Place the chocolate dipped orange on its side onto a piece of parchment paper. Repeat with remaining orange pieces. Let chocolate dry and serve. Can serve when chocolate is still soft or set up. When chocolate sets up store in an airtight container for 1-2 days. Yields several pieces.

Classic Fudge NOVEMBER 2019 SUN MON TUE WED THU FRI SAT 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

25 Classic Fudge NOVEMBER 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 3 Daylight Savings Ends 5 Election Day 11 Veterans Day 28 Thanksgiving

Classic Fudge INGREDIENTS 3 C semi-sweet chocolate chips 1-7 ounce marshmallow fluff 1-14 ounce can of sweetened condensed milk 1 tsp pure vanilla extract 1-4.

26 Classic Fudge INGREDIENTS 3 C semi-sweet chocolate chips 1-7 ounce marshmallow fluff 1-14 ounce can of sweetened condensed milk 1 tsp pure vanilla extract ounce chocolate bar, broken into small pieces DIRECTIONS Melt chocolate chips in a double boiler over simmering water. Quickly whisk in marshmallow fluff, condensed milk and vanilla extract. Pour into a parchment lined 8-inch square baking pan. Level chocolate mixture with an offset spatula. Sprinkle chocolate bar pieces evenly over the top and gently press into the fudge until they are stable. Refrigerate for up to 2 hours. Cut into small pieces when cool and firm. Store in a tightly sealed container in a cool dark place or in the refrigerator. Will keep for 2 weeks. Yields 16 2 pieces

Peppermint Hot Chocolate DECEMBER 2019 SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

27 Peppermint Hot Chocolate DECEMBER 2019 SUN MON TUE WED THU FRI SAT DAYS TO REMEMBER 7 Pearl Harbor Day 21 First Day of Winter 23 Hanukkah 25 Christmas Day 26 Kwanzaa & Boxing Day (Canada) 31 New Year s Eve

Peppermint Hot Chocolate INGREDIENTS 2 C whole milk 2 C heavy whipping cream 3 sprigs fresh peppermint 1 C semi-sweet chocolate chips ½ C milk chocolate chips 1/8 tsp pure vanilla extract Pinch of

28 Peppermint Hot Chocolate INGREDIENTS 2 C whole milk 2 C heavy whipping cream 3 sprigs fresh peppermint 1 C semi-sweet chocolate chips ½ C milk chocolate chips 1/8 tsp pure vanilla extract Pinch of salt DIRECTIONS In a medium saucepan heat milk, cream and peppermint sprigs. Bring to a boil, take off heat and let steep for 5 minutes. Place chocolate chips in a blender. On low speed begin adding the warm liquid until chocolate is incorporated and melted. Stop blender. Add vanilla and salt. Continue to blend on low speed. Pour chocolate back into saucepan and heat back up. Pour into coffee mugs. Garnish with whipped cream, chocolate shavings and/or a sprig of peppermint. Serve immediately. Yields 4 8-ounce or 8 4-ounce servings.

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 2019 and maybe tried a few of Beth s delicious dessert recipes. If you would like to receive a 2020 calendar for next year, please call or mail me this order form. I'll be more than happy to send you a 2020 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. Toll Free Made in the USA

2017 Calendars and More, Inc.

2017 Calendars and More, Inc. Best Wishes for a Deliciously Sweet 2018 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