Food for Thought: 3 ways to personalize your party treats

Staff Writer
Mount Shasta Herald


From “just-because” gatherings to birthday blowouts and major holidays, you’ll have everything you need to personalize your party with these quick party tricks.

Decorate with color: Color adds a pop of personality to any party. Kick it up a notch with a customized color palette that matches your unique party theme. Use the new Wilton Color Right Color System to take the guesswork out of coloring icing, fondant, cake batter and other treats. You can easily mix the colors you need to coordinate sweet treats to match your party decor.

Bake with flavor: Just like color, you can mix and match flavor to bake delicious flavor-infused treats. The Wilton Treatology Flavor System makes it easy to infuse treats with unexpected yet perfectly-paired flavors. Follow easy drop-by-drop QuickCount flavor recipes to make unique flavor-infused desserts, like Horchata Cupcakes and Coconut Creme Brulee Cookies.

Display your way: Now that your treats are personalized for the party, it’s time to show them off. The Display Your Way Cupcake Stand is fit for any occasion. The fillable core is perfect for incorporating fun party details like ribbon, candy and even matching napkins. The adjustable treat tower serves five to 25 cupcakes.

— Family Features

EASY RECIPE: Raspberry Milk Pops


1 1/2 cups DairyPure whole milk

1 (12-ounce) package frozen raspberries

1/4 cup honey

In blender or food processor, combine milk, frozen raspberries and honey; blend until smooth.

Pour mixture into eight 4-ounce ice pop molds or plastic drinking cups. Add ice pop sticks. Freeze at least 4 hours or overnight.

— Family Features


1,000 milligrams: The National Academy of Sciences says people ages 19 to 50 should digest 1,000 milligrams of calcium per day, or drink around one to two glasses per day.

— More Content Now


The term “patty cake” is an Australian name for what food?

A. Pancake

B. Cornbread

C. Hamburger

D. Cupcake

Answer at bottom of rail.


sambar: A South Indian stew made from pigeon peas, vegetables, tamarind and spices, sambar is an everyday dish in Southern India. Ground sambar powder used to flavor the stew includes spices like coriander seeds, chili powder and turmeric. Made with seasonal vegetables as well as onions and garlic, cooked sambar is garnished with a fried spice mixture made from curry leaves, mustard seeds, chili, fenugreek and coriander seeds.

— Cookthink


‘Maangchi’s Real Korean Cooking,’ by Maangchi

Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In “Maangchi’s Real Korean Cooking,” she shows how to cook all the country’s best dishes, from those made familiar by Korean restaurants to homey one-pots like Bibimbap.

— Rux Martin/Houghton Mifflin Harcourt


D. Australians call cupcakes “patty cakes.”

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