Froggy Pie Food

FROG HAIR PIE

Steps:

• Preheat your oven to 400°F.
• Combine the rhubarb, sugar. 1/4 cup water and the cornstarch in a large bowl .Stir to dissolve the sugar. Allow to stand for 10 minutes. Pour the mixture in a heavy saucepan and cook over medium heat until thickened. Stir often. Transfer the cooked mixture to a 8X8X2 baking dish and set aside.
• Combine the flour, sugar, baking powder, and cinnamon in a bowl. Cut in the softened butter with a fork until incorporated. Set aside.
• Beat together the egg and milk until frothy, and add it to the flour mixture while stirring just enough to moisten. Drop the topping onto the rhubarb mixture creating 6 mounds. Bake for 20-25 minutes until topping is browned.
• "Any Taggart will tell you to serve this while still warm topped with french vanilla ice cream. You should always do what a Taggart tells you! I know, I married one." -dnelson.

POND PIE

Steps:

• In medium saucepan over low heat melt the marshmallows in the milk. Set aside to cool thoroughly. When cool add the creme de menthe, creme de cacao, and whipped cream.
• Crush the chocolate cookies with the butter, this can be done in a plastic bag with a rolling pin. Press the mixture into a pie plate to make crust, the cookies should form the banks of the pond. Pour filling into piecrust and chill in the refrigerator
• Decorate by placing sprigs of herbs around the sides of the pond. Then place a plastic pond critter in the center of the pie.
• Decoration: a few sprigs of herbs such as fennel, basil, rosemary, etc, for pond foliage .
• Decoration: a small plastic frog, snake, turtle, or duck.

HOPPY FROG CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 12 greased muffin cups two-thirds full. Pour the remaining batter into a greased 9-in. round baking pan., Bake cupcakes at 350° for 20-25 minutes and cake for 25-30 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire rack to cool completely., To assemble, place the 9-in. cake in the center of a 15x13-in. covered board. Place two cupcakes above the cake for eyes. Arrange sponge cakes below the cake for legs. For feet, cut one cupcake in half using a zigzag cut. Place each half with a rounded edge touching a sponge cake. (Save remaining cupcakes for another use.), For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a small bowl, cream the butter, shortening, sugar and vanilla. Beat in milk mixture until smooth, about 4 minutes., Use 1/3 cup white frosting to frost the bottom two-thirds of eyes; add M&M's for pupils. Tint remaining frosting light green; spread over eyelids and over the top and sides of the rest of frog. Arrange one long licorice piece for the mouth. Place two 1-in. licorice pieces at the ends of the mouth.