Best 4 Graduation Diplomas Recipes

DIPLOMA SANDWICHES

Steps:

• Flatten bread slices with a rolling pin. Spread a rounded tablespoonful of ham salad onto each slice of bread. Gently roll up; tie each with a chive.

DIPLOMA CAKE

Steps:

• Line a 15x10x1-in. baking pan with parchment. Grease and flour the paper and sides of the pan. Set the pan aside., In a bowl, combine the flour and salt. Set aside., In a large bowl, beat the egg yolks and milk on low speed until foamy. Add the cream of tartar and beat for 5 minutes or until mixture is light and lemon-colored. Gradually add 1/2 cup of sugar and mix well., In a small bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff glossy peaks form. Fold into the egg yolk mixture. Gently fold in the flour mixture. Pour into the prepared pan. , Bake at 375° for 12-15 minutes or until the top springs back when lightly touched. Invert the cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the paper. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool the cake completely on a wire rack., Filling/frosting: In a bowl, beat the cream cheese until smooth. Add the confectioners' sugar. Fold in the whipped cream., Unroll the cake. Spread 1-1/4 cups of filling evenly over the top of the cake to within 1/2 inch of the edges. Arrange the sliced strawberries on top., Roll up the cake and place on a serving platter or 13x8-in. covered board. Frost cake with the remaining filling., Marzipan: crumble the almond paste into a large bowl. Knead in the corn syrup. Gradually add the confectioners' sugar until thoroughly blended, kneading well after each addition. Add the food coloring until combined., With rolling pin, roll almond paste mixture to a 1/4 inch thickness between two sheets of waxed paper., To form ribbon, cut a 9x1-in. strip of marzipan. Referring to the photo for position, place the strip across the center of the cake roll., Cut a 6-1/2x1-in. strip and a 3-1/4x1-in. strip. Join the ends of the longer strip and pinch to seal, creating a loop. Wrap the shorter strip around the center of the loop to form the middle of the bow. Referring to the photo for position, place the bow on the cake., Cut two 4x1-in. strips. Cut a "V" in one end of each strip. Referring to the photo for position, tuck the straight end of each strip underneath the bow to create the ribbon ends., Using the numeral cookie cutters, cut out two "2's" and two "0's". Referring to the photo for position, place the cutouts on the cake to form "2002"., If desired, arrange whole fresh strawberries on the platter around the cake.

GRADUATION DIPLOMAS

Steps:

• Mix ALL ingredients, except tortillas, together to make filling. OR USE YOUR FAVORITE Pinwheel filling recipe.
• Spread desired amount of filling onto each tortilla, just as if you were making pinwheels.
• Roll Up just as if you were making a pinwheel ~ DO NOT CUT.
• Tie a 6-8 inch length of colored ribbon ( that matches your graduates color scheme ) around the middle of the rolled up tortilla to look like a diploma !
• This is SO easy and EVERYONE will love them! Had one guest tell me she was totally stealing the idea when her daughter graduates!
• Time Stated is Approximate ~ Depends on How many you make and how fast you can roll and tie!

DIPLOMA COOKIES

Steps:

• Beat butter, shortening and brown sugar until creamy. Beat in baking powder, salt, vanilla and egg. Stir in flours. Divide dough in half. Cover and refrigerate about 2 hours.
• Heat oven to 375°F. Roll each half of dough into 15x6-inch rectangle on floured surface. Cut lengthwise into three 15x2-inch strips, then cut crosswise into two 7 1/2x2-inch strips. Working quickly, spread about 1 teaspoon melted chocolate over one strip to within 1/4 inch of one long side. Gently roll up, starting at long side with chocolate. Repeat with remaining cookie strips and chocolate. Cut each roll into 2 pieces; roll each cookie slightly to shape. On ungreased cookie sheet, place cookies about 1 inch apart.
• Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove to cooling rack. Cool completely. Place remaining chocolate in plastic bag. Cut hole in corner and squeeze out chocolate to look like ties.