Edible Lace Doilies for Mother’s Day

I am so blessed to be able to do what I love! And that’s not something I just say [write], I TRULY mean it.   I had fun today teaching a Mother’s Day cooking class with my mom.  Our menu included:

  • Brandied Shrimp Bisque with Herb Garnish
  • Spring Pea Salad with Edible Flowers
  • Tourte Milanaise with Beurre Blanc
  • Orange Lamingtons
  • Chocolate Espresso Pots de Crème
  • Tibetan Eye of the Tiger Tea with an Edible Lace Doilie

My mom and I had a fun making the recipes for some truly great people!  There were new friends and old [No, I’m not talking about age].  People I’ve seen recently and people I haven’t seen for a while.  And it was so nice to see them all.  And I’d be remiss if I didn’t give an honorable mention to Ryan, the brave male in a room full of females who treated his mom to class as a way to celebrate Mother’s Day together!

We served a delicious tea – Tibetan Eye of the Tiger – with dessert and in it we floated edible doilies that were lovingly made by my friend and co-worker, Vivian.  They looked beautiful in the tea cups and were a “nice little extra” for the moms!

Here’s a look at the Orange Lamingtons before they were served.


As promised, the recipe for Homemade Sugar Veil is below.  This is not my recipe, but one worth sharing. I cannot tell you exactly where the recipe originated.

1/4 cup boiled purified water
1 Tbsp. tylose powder
1 Tbsp. confectioners’ sugar
2 Tbsp. cornstarch
1/4 tsp. meringue powder/egg white powder
1/2 tsp. corn syrup (Karo is preferred)
Pinch of white icing color (and/or color of your choice)

  1. Add tylose powder to boiling water and mix until clear.  It might take a bit of effort, don’t worry.
  2. Once clear, mix in the confectioners’ sugar well.
  3. Next, add cornstarch and combine.
  4. Mix in the meringue powder/egg white powder.
  5. Add the corn syrup.
  6. Add the white icing color and/or color of your choice.


  • You can keep the mixture in the refrigerator for a week.  When you want to use it, let it come to room temperature and give it a mix.
  • Be aware the mixture will get moldy if you don’t use it.  So don’t make a huge batch if you don’t plan to use it all within a week.
  • You are able to store the lace in a plastic zip lock bag and to restore the elasticity, place a slightly damp cover or paper towel on top.  You don’t want to leave it on for too long or it will dissolve.
  • The water you use can effect the outcome.  You best chance is using purified water – avoid mineral, fluoride or tap water.

You will need silicone molds to make the doilies.  Per Vivian, you can purchase them on Amazon.com (and I’m sure there are other places to buy them too).

A quick note of thanks to all the lovely ladies with whom I work.  Especially the ones who helped with class today.  It did not go unnoticed that you spent your Mother’s Day making my class a success.  I appreciate all the help and support and guidance and suggestions and old-fashioned hard work you do for me and with me!  You are the best group of co-workers and friends a girl could ask for!

Thank you also to everyone who came to class today! You bless me – truly and richly bless me – with the opportunity to do what I love!!!!!

A Little Preview

I thought I’d give you a quick preview of my upcoming Spring /Summer 2015 Classes…..it’s a great way to whet your appetite!!!

Sunday, March 15, 2015 1:00 – 4:00 pm Going Barefoot in March
Back by popular demand, Janice will take some of her favorite recipes from television personality and cookbook author Ina Garten – The Barefoot Contessa – and put her own unique spin on them.

Wednesday, March 25, 2015 6:00 – 8:00 pm Macarons Hands On
Learning to make this delicate French cookie seems difficult and mysterious, but it doesn’t have to be.  Janice will teach you how to make French macarons and give you ideas for flavors and fillings.

Saturday, April 18, 2015 5:00 – 8:00 pm These are a Few of OUR Favorite Things
Janice’s husband, Jeff, will join her in teaching this class.  Together they’ll make some of their favorite dishes for you.

Friday, May 1, 2015 6:00 – 9:00 pm Where in the World is Janice Groff? Spain! (with wine pairing)
Italian classes are wildly popular; however there are many other places with exceptional foods.  Join Janice as she introduces you to food from another part of the globe.  And not only will you enjoy Spanish food, but you’ll get to taste some delicious wines as well.  The recipes from this class will allow you to bring the flavors of Spain to your table.

Sunday, May 10, 2015 1:00 – 4:00 pm Mother’s Day with Mom
What better way to celebrate Mother’s Day than with mom?  Bring your mom or “borrow” Janice’s mom, who will be joining her in teaching this class!  They’ll share their love of cooking and some delicious recipes with you.

Wednesday, May 20, 2015 6:00 – 8:00 pm Mmm…Mushrooms
Most of us have tried button mushrooms and maybe even portobellos or creminis; but there are many kinds of mushrooms out there and countless ways to cook them.  This class will explore the many textures and flavors of mushrooms.

Sunday, June 14, 2015 1:00 – 4:00 pm Girlz with Grillz
Grilling is NOT just for guys….grab a girlfriend and join Janice for a fun night out!  She’ll teach you about one of her new passions – cooking on the Big Green Egg.  You’re sure to enjoy your time around the fire with friends and great food.

Hope to see you at one of these classes!!!!