And now for the sweet stuff

as promised, here are the recipes for the sweets from last Saturday's Fancy Garden Party.

Ginger Pistachio Scones with Rose Petal Buttercream Frosting
The Scones:
C all-purpose flour
C whole wheat flour
2 Tbl baking powder
1/2 tsp salt
4 Tbl cold unsalted butter
3 Tbl sugar
1/4 C chopped candied ginger
3 Tbl chopped toasted pistachios
1/2 C cream
1 egg
cut butter into flour; mix in other dry ingredients; mix wet ingredients and add to dry. Bake at 425 for 12-15 minutes; cool on a wire rack.

The Frosting:
stick of butter (room temp)
2 C powdered sugar
1/4 C rose petal jelly
cream butter with sugar, add jelly and keep stirring. Yum!

Poppy Cake
1 C milk
3/4 C poppy seeds
1/2 C sour cream
Tbl vanilla
2 Tbl lemon juice
2 sticks butter
1 1/3 C sugar
3 eggs
2 C flour
Tbl baking powder
1/2 tsp salt
bring poppyseeds to a boil in milk - remove from heat and cool 15 minutes. add sour cream, vanilla, and lemon juice. Cream butter and sugar until fluffy. beat in the eggs. Add flour and poppyseeds t the creamed butter. Bake at 350 in a bundt pan until knife comes out clean, about 45 minutes (if doing cupcakes, start checking after 15)