My boys are obsessed with Lord of the Rings, so I wasn’t surprised when my 13 year old asked to have a Hobbit and Lord of the Rings movie marathon weekend for this birthday. He invited 2 of his friends over and, of course, I made 2 days of feasting. Since there are 6 movies all together, we tried to take fun breaks between the movies and eat our meals during the movies. We went swimming, out to shoot the bow, and hiking in the woods.

We watched the Hobbit trilogy on the first day and the Lord of the Rings trilogy on the second day. Both days I followed the Hobbit meal pattern and tried to make only foods that were written about in the original books (the dessert table is the exception to this, being fun teenager sweets).

In this post I will tell about the decorations that I made and give all of the recipes that I used to make the food. I hope you enjoy reading about it as much as I enjoyed having this party for my son.

Dragon Archery:

I printed out the dragon from The Hobbit and attached it to Titus’s archery target. Then he and his friends went on a “dragon hunt” with his recurve bow.

No Admittance Except on Party Business:

I printed out a sign on some resume paper that said “No admittance, except on party business.”

Table Spread:

I found a gold table cloth for the serving table. I also had gold dinner plates and a gold bucket to hold the utensils. I wrapped some gray colored utensils in a green napkin and with a twine bow keeping them together. I made a sign for these and called them “Weapon Packs” and placed them in a tiny gold bucket. I also found some little sword picks and I placed his Phoenix Dragon on the table as well.

I hung a disposable green table cloth behind the table and cut slits up it to look more nature like. I hung 3 signs on this green back drop that told the menu.

The Menu:

7am- Breakfast

Strawberries with cream on Shortcake
Apple Tart with Raspberry Jam / Blackberry Tart

9am- Second Breakfast

Sausage Gravy and Buttered Scones
Bacon & Eggs with Honey Buttermilk Bread & Strawberry Jam

11am- Elevenses

Hard Boiled Eggs and Cheese
Elven Lembas Bread and Berries

1pm- Luncheon

Ham & Cheese with Earthbread
Po-Tay-To Onion Soup in a Bread Bowl

3pm- Afternoon Tea

Beorn’s Honey Cake and Plums
Seed Cake and Apples

5pm- Dinner

Balin’s Spiced Beef and Bread with slabs of butter
Chicken and Pickles

7pm- Supper

pork-pie and Mashed Potatoes
mince-pies and Salad

Drinks

Iced Tea
Ginger Ale
Apple Cider
Root Beer

DAY 1 (Hobbit Movie Marathon)

7am- Breakfast- Strawberry Shortcake

Shortcakes

Cake Ingredients:

1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup butter softened
1/2 cup milk
1 egg

Strawberry Ingredients:

2 cups strawberries hulled and sliced
2 tablespoons granulated sugar

Instructions:

Start by preparing the strawberries. Add sliced strawberries to a bowl and sprinkle them with sugar. Stir to combine. Let them hang out on your counter for about 2 hours and they will create a delicious juice. I recommend stirring them every half hour or so.
Next, preheat your oven to 350 degrees F.
Spray the shortcake molds generously with baking spray. Then, add some all-purpose flour to the molds, shake it around, and discard the excess.
The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes.
Divide the batter evenly among the prepared shortcake molds. Each mold should be about three-quarters full. In case there are any drips, set the pan on a baking sheet while spooning the batter into the molds. Then place the shortcake pan in the preheated oven.
Bake the little cakes for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers: then invert the pan to release the cakes.
While the shortcakes cool, prepare the whipped cream (below).
Spoon a generous amount of the strawberries and juice on each shortcake. Top with a dollop of Homemade Whipped Cream. Garnish with a sliced strawberry and sprig of fresh mint, if desired.

Whipped Cream

Ingredients:

2 cups heavy whipping cream chilled
1 teaspoon vanilla extract
¼ cup confectioners’ sugar

Instructions:

Add the heavy whipping cream, sugar, and vanilla to the bowl of a standing mixer fitted with the whisk attachment.
With the mixer on medium speed, whip the cream until it begins to thicken.
Continue whipping for several minutes until the cream is fluffy (medium peaks) but not too firm.
Use immediately or cover tightly and chill for up to 36 hours.

9am- Second Breakfast- Sausage Gravy & Butter Scones

Buttered Scones

Ingredients:

1 1/2 cups flour
1 tsp granulated sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
3 tbsp butter
3/4 cup buttermilk

Instructions:

Sift together flour, sugar, baking soda and cream of tartar.
Shred butter into small slices. Add a few to the flour and rub the butter and flour together with your fingers. Add to standing mixer a nd keep mixing in the butter in until the mixture resembles breadcrumbs.
Add in buttermilk bit by bit, gently stirring until ‘spongy’ dough is formed.
Knead the dough on a floured surface, before rolling it out 1 inch thick.
Cut into circles.
Bake at 400F in a preheated oven for 10 minutes.

Sausage Gravy

Ingredients:

1 lb breakfast sausage
2 TBS butter
1/3 Cup all-purpose flour
2 1/2 Cups milk
1 teas pepper
1/2 teas salt
1/4 teas garlic powder
1/8 teas paprika

Instructions:

Brown sausage in a pan over medium heat.
Add butter and stir until melted.
Sprinkle flour on the meat and stir for 1 minute.
Pour 1 cup of milk to prevent lumps and stir for 1 minute.
Stir in the rest of the milk and keep stirring.
Simmer until gravy thickens about 10 minutes.
Remove from heat and add the spices.

11am- Elevenses- Hard Boiled Eggs & Cheese

Cheese

I bought a couple different types of cheese and sliced it for the kids.

Hard Boiled Eggs

Gather the eggs from the chicken coop and boil them in a pot of water for 15 minutes. Give them an ice bath before peeling and eating.

1pm- Luncheon- Ham & Cheese with Earthbread

Ham & Cheese

I bought sliced ham and a couple different types of cheese and sliced it for the kids. I also bought some other kinds of bread for this meal too.

Potato Earthbread

(Earthbread is plainly a member of the potato family. Made with roots.)

Ingredients:

1 c. zucchini
1/2 c. carrots
1/2 c. mashed Potatoes
3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3 c. flour
3/4 tsp. pumpkin spice
1/2 c. nuts

Instructions:

Harvest vegetables from your garden.
Grate carrots, zucchini and mash the potatoes.
Blend in a standing mixer eggs, oil, sugar and vanilla.
Mix in the rest.
Place in 2 loaf pans.
Bake 350 degrees for 1 hour.

3pm- Afternoon Tea- Beorn’s Honey Cake & Plums

Beorn’s Honey Cake

Cake Ingredients:

2 eggs
2/3 cup clover honey
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
2 teaspoons baking powder
A small pinch of baking soda
1 teaspoon salt
1 cup heavy whipping cream

Icing Ingredients:

3/4 cup confectioner’s sugar
1/2 stick unsalted butter
1 teaspoon vanilla extract
1 tablespoon honey
1 tablespoon heavy whipping cream
1/4 cup chopped toasted walnuts

Instructions:

Preheat oven to 325 F. Grease a 8 or 9 inch cake pan.
Beat eggs in a standing mixer until thick. Add the honey and vanilla, mix well.
Combine the flour, baking powder, baking soda, and salt in another bowl. add to the mixer.
Mix well. Pour batter into pan.
Bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
Let cool.
Make the icing; mix butter and sugar until creamed.
Add vanilla, honey, and whipping cream and mix.
Lastly, stir in walnuts.
Spread the icing on top of the cake once it is cooled.

5pm- Dinner- Balin’s Spiced Beef & Bread with slabs of butter

Balin’s Spiced Beef

Marinade Ingredients:

2-3 lb. beef rump or blade roast
1/4 cup red wine vinegar
1/2 cup apple juice or cider
1 bay leaf
1-1/2 tsp salt
1 tsp pepper
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground cloves

Roasting Ingredients:

1/4 cup red wine vinegar
1/2 cup beef broth
2 carrots, chopped
1 white onion, chopped
1 russet potato, peels and chopped
1 bay leaf
1 bunch thyme
2 cloves garlic, minced
1 tsp fresh minced ginger
Salt and pepper to taste
Water as needed to cover
Fresh chopped parsley, for garnish

Instructions:

In a large zip lock bag, add the beef and all of the marinade ingredients. Squeeze out excess air and seal closed. Place in a large bowl and refrigerate 12-24 hours in the fridge.
Preheat oven to 300 degrees.
In a large oven-safe pan, heat the olive oil over medium-high. Remove meat from marinade and add to pan.
Brown on all sides, about 3 minutes per side.
Add vinegar and broth and scrape up any bits that stuck to the pan. Add the rest of the ingredients and enough water just to cover.
Bake covered with foil in oven for about 3 hours, or until internal temperature reads 160F.
Serve garnished with parsley.

7pm- Supper- Pork Pies & Mashed Potatoes

Mini Pork Pies

Ingredients:

2 3/4 cup all purpose flour
3/4 cup water
5 tbsp unsalted butter
1 tsp salt
12 oz ground pork
1 tsp dried thyme
pinch grated nutmeg
1 tsp dried sage
1/4 tsp ground pepper
2 cloves garlic minced
1 tsp salt
1 tbsp olive oil
1/4 cup diced yellow onions small dice
1/4 cup diced carrots small dice
1 whole egg lightly whisked

Instructions:

To prepare the crust, heat the water and butter until it comes to a simmer over medium heat. In a bowl, stir the flour and salt together until combined.
Add 3/4 of the hot water and stir. Stir until it forms a ball of dough. Add more water if needed. Knead until smooth. Set aside 1/4 of the dough in a warm area, covered, until needed.
Preheat oven to 350F. Lightly grease a muffin pan and set aside.
In a Sauce Pan, heat 1 tbsp of olive oil over medium heat. Add the onions and carrots and cook for 3 minutes until soft. Set aside to cool.
In a mixing bowl, mix together the ground pork, thyme, nutmeg, sage, garlic, pepper and salt. Stir to combine. Add the cooked onions and carrots. Set aside.
Roll out the larger portion of dough on a lightly floured surface. Cut out rounds with a round cutter 1″ larger than the muffin tin mold. Press the pastry circles into pan.
Fill each with some of the pork mixture.
Lastly, roll out the second portion of dough and cut out circles for the tops of each pork pie. Seal the edges with your fingers or with a fork.
Brush the top of each pork pie with the lightly whisked egg. Bake for 45 minutes or until golden brown and cooked through. Let it cool before serving.

Mashed Potatoes

Ingredients:

3 pounds golden potatoes peeled and halved
1 cup heavy cream
2 tbsp unsalted butter
salt and pepper to taste
minced chives optional

Instructions:

Place the peeled and halved potatoes in a pot of cold water. Place over medium high heat and bring to a boil. Cook until a fork easily pierces the center of the potatoes.
Meanwhile, heat the cream and butter in a Sauce Pan until hot. Set aside.
Drain the cooked potatoes and return it to the warm pot.
Mash the potatoes until creamy. Add the cream and butter. Season with salt and pepper, to taste.

DAY 2 (Lord of the Rings Movie Marathon)

7am- Breakfast- Tarts

Apple and Raspberry Tart

Jam Ingredients:

2 cup raspberries
1 cup white sugar
1 tsp lemon juice

Jam Instructions:

In a Sauce Pan, add raspberries, white sugar and lemon juice, over medium heat.
Stir, keeping the mixture moving to make sure it doesn’t burn.
Slowly it’ll break down and mix together, and come to a boil.
Keep the slow boil going, stirring for about 10-15 minutes, until thickened.
Turn off the stove, place the jam into clean glass jars and pop into the fridge.

Tart Ingredients:

1 1/2 cup flour
1/4 tsp salt
1/4 Cup cold butter (shredded)
cold water
Raspberry jam
3 medium-sized apples
brown sugar

Tart Instructions:

Start by taking your whole apples and placing them in a Sauce Pan of water. Boil for half an hour, then remove the whole apples and let cool.
Stir together the flour and salt, before cutting the cold butter into the flour.
Mix the flour and butter together until it resembles breadcrumbs.
Then add cold water, drop by drop, and mix until a dry dough is formed. (If you make it too wet, add more flour.)
Knead for a few minutes (there will be crumbs in the bottom) . Set aside 1/4 of the dough in a warm area, covered, until needed.
Preheat oven to 425F. Lightly grease a muffin pan and set aside.
Roll out the larger portion of dough on a lightly floured surface. Cut out rounds with a round cutter 1″ larger than the muffin tin mold. Press the pastry circles into pan.
Spoon in raspberry jam into each muffin tin hole.
Core and slice your apples, then layer three slices on top of the jam.
Sprinkle with brown sugar over the apples.
Lastly, roll out the second portion of dough and cut out circles for the tops of each pork pie. Seal the edges with your fingers or with a fork.
Preheat oven to 425F, place apple tart in the oven. Reduce heat to 350F after 15 minutes and let cook for another 30 minutes until pastry is browned.

(I added a bit of jam on the top to tell them apart from the Blackberry ones that I made.)

Blackberry Tarts

Ingredients:

4 c. blackberries
Sugar to taste
Lemon zest to taste
1 1/2 cup flour
1/4 tsp salt
1/4 Cup cold butter (shredded)
Cold Water

Instructions:

Wash berries, lightly toss with sugar and lemon zest. Set aside.
Preheat oven to 425F degrees. Lightly grease a muffin pan and set aside.
Stir together the flour and salt, before cutting the cold butter into the flour.
Mix the flour and butter together until it resembles breadcrumbs.
Then add cold water, drop by drop, and mix until a dry dough is formed. (If you make it too wet, add more flour.)
Knead for a few minutes (there will be crumbs in the bottom) . Set aside 1/4 of the dough in a warm area, covered, until needed.
Lightly grease a muffin pan and set aside.
Roll out the larger portion of dough on a lightly floured surface. Cut out rounds with a round cutter 1″ larger than the muffin tin mold. Press the pastry circles into pan.
Fill with the berries.
Lastly, roll out the second portion of dough and cut out circles for the tops of each pork pie. Seal the edges with your fingers or with a fork.
Preheat oven to 425F, place apple tart in the oven. Reduce heat to 350F after 15 minutes and let cook for another 30 minutes until pastry is browned.

9am- Second Breakfast- Bacon & Eggs with Honey Buttermilk Bread & Strawberry Jam

Bacon & Eggs

The kids wanted scrambled eggs so I made some with the eggs that I gathered from my chicken. Then I fried up some bacon too.

Honey Buttermilk Bread

Ingredients:

1 TBS Yeast
1 pinch powdered ginger
1 teas sugar
1/4 cup warm water (105 F)
2 C buttermilk
1/3 C honey
1 teas salt
1 teas baking soda
6 C flour
1/4 C melted butter

Instructions:

Mix in a standing mixer sugar, ginger and water then sprinkle the yeast on top. Let it set for 10 minutes.
Whisk in buttermilk, then honey, salt, and baking soda.
Add 3 cups flour and mix until smooth on low for about 5 minutes
Pour in melted butter and mix well.
Add flour, 1 cup at a time, on low.
Knead until dough pulls away from the sides.
Grease a bowl and place the dough in it. Place it in a warm place for 1 1/2 hours.
Punch dough down and form 2 loaves in greased loaf pans. Let them rise for 45 minutes.
Bake at 375F for 30 minutes.

Strawberry Jam

Ingredients:

1 cup sliced strawberries
3 TBSP cold water
2 tsp cornstarch
2 TBSP sugar

Instructions:

Mash strawberries in a Sauce Pan.
Mix water and cornstarch in a small bowl. Stir in the sugar.
Combine the cornstarch mixture to the berries.
Heat on medium/ low until it starts to bubble, then reduce heat to low.
Cook for 5 minutes and then remove from heat to cool.
Place in a jar in the refrigerator.

11am- Elevnses- Elven Lembas Bread & Berries

Elven Lembas Bread

Ingredients:

2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Instructions:

Preheat oven to 425°F.
Mix the flour, baking powder and salt into a large bowl.
Add the butter and mix well till fine granules.
Then add the sugar and cinnamon, and mix them thoroughly.
Finally add the cream, honey, and vanilla and stir until a nice, thick dough forms.
Roll the dough out about 1/2 in thickness.
Cut out 3-inch squares and transfer the dough to a cookie sheet. Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).
Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
Let cool completely before eating, this bread tastes better room temperature and dry.
Also for more flavor you can add more cinnamon or other spices.
Print out the Lembas Bread Leaf Wrap on green paper. Fold according to the directions.

1pm- Luncheon- Po-Tay-To Onion Soup in a Bread Bowl

Bread Bowls

Ingredients:

2 (.25 ounce) packs active dry yeast
2 1/2 cups warm water
2 tsp salt
2 tbl vegetable oil
7 cups all-purpose flour
1 tbl cornmeal
1 egg white
1 tablespoon water

Instructions:

In a large bowl, dissolve yeast in warm water and let it stand for about 10 minutes (should look creamy).
Add salt, oil and 4 cups of flour to the yeast and beat well; then stir in the remaining flour about 1/2 cup at a time.
When the dough forms a ball, dump it onto a lightly floured surface and knead for about 5 minutes (until smooth).
Lightly oil a large bowl and place the dough in the bowl. Turn the bowl until the dough has been covered with oil.
Cover it with a damp cloth for about 40 minutes in a warm place. It should rise to about double it’ size.
Punch down the dough, and divide it into 8 equal parts.
Shape each part into a round ball about 4 inches in diameter.
Lightly grease a baking sheet and sprinkle with cornmeal.
Place the 8 dough balls on the sheet and cover again. Place in a warm place for about 35 minutes, should double in size again.
Preheat oven to 400 degrees.
In a small bowl beat egg white and 1 tbl water.
Lightly brush the dough with the egg wash.
Bake for 15 minutes then brush with more egg wash again.
Bake fore 10 more minutes and then let cool.
Cut about 1/2 inch in around the bowl. Cut with your knife straight down about 3/4 inch from the bottom.
Then scoop out the bread in the middle.

Po-Tay-To Onion Soup

Ingredients:

4 Tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 ½ cups chicken broth
¼ cups fresh chives, chopped
½ tsp celery seeds
¼ tsp dried thyme, whole
1 cup light cream
salt, to taste
black pepper, to taste
3 Tbsp cornstarch
3 Tbsp water
½ cup fresh chives, chopped
6 slices bacon, crisply fried and chopped

Instructions:

In a large stockpot, melt butter and sauté onion until translucent (do not brown).
Add potatoes, milk, chicken broth, chives, celery seed and thyme. Cover and simmer gently for 60 minutes.
Mix cornstarch and water, stirring well. Add to soup, stirring constantly, until thickened. Cook for 5 – 10 minutes.
Using a potato masher, mash potatoes into small pieces. Add cream, salt and pepper. Heat about 5 minutes.
Garnish with chives and/or bacon pieces.

3pm- Afternoon Tea- Seed Cake and Apples

Lemon Poppy Seed Cake

Ingredients:

2¼ cups flour
1 tablespoon baking powder
2 teaspoons salt
5 tablespoons poppy seeds
1 tablespoon lemon zest
3 large eggs
1 cup sugar
¾ cup canola oil
½ cup half & half milk
¼ cup fresh lemon juice
1 tablespoon pure vanilla extract

Instructions:

Position the oven rack in the center of the oven, preheat to 325°F. Butter and flour a 8 inch cake pan and set aside.
Measure flour into a large bowl. Whisk in the baking powder, lemon zest, poppy seeds, and salt together until blended and set aside.
Using a standing mixer with a whisk attachment beat the eggs on medium for about one minute until frothy.
Add the sugar and beat on high for about 3 minutes until fluffy and light yellow. While the mixer is running on high, stream the oil a little at a time until thoroughly combined.
Change out the whisk to a beater attachment. Turn the mixer on low and add the flour mixture a little at a time until just mixed.
Add the milk, lemon juice, and vanilla until everything is incorporated. Scrape down the sides and bottom of the bowl and give the batter a few stirs by hand.
Pour the batter into the prepared cake pan.
Bake the cake for 40 to 45 minutes, or until the cake begins to pull away from the sides of the pan, and a toothpick inserted in the center part of the ring comes out clean.
Remove the cake from the oven and place on a cooling rack in the pan for 10 minutes before inverting it. Once inverted on a cooling rack, allow the cake to cool completely, about an hour or so.

5pm- Dinner- Chicken & Pickles

I didn’t make this chicken, I went to the local deli and bought a rotisserie chicken for the kids. I placed some little sword picks in the pickles for easy grabbing.

7pm- Supper- Mince Pies & Salad

Mince Pies

Mincemeat Ingredients:

2 cups – dice
d granny smith apples peeled and cored
2/3 cup – dried currants
1 1/3 cup – raisin medley
2/3 cup – dried cranberries
2/3 cup – dried cherries
1/2 cup – brown sugar
1/2 cup – walnuts chopped
3 dates pitted and chopped
1 orange juice and zest
1 lemon juice and zest
large pinch of salt
1/2 tsp – cinnamon
1/4 tsp – ground ginger
1/4 tsp – ground cloves
1/2 cup – brandy

Pastry Ingredients:

2 cups – all purpose flour
1/4 cup – vegetable shortening
1/4 cup – unsalted butter cold shredded
juice of 2 clementines
large pinch of salt
mincemeat
powdered sugar to garnish optional

Instructions:

Combine all the mincemeat ingredients in a Sauce Pan over medium heat. Cook for 20 minutes or until the ingredients have softened considerably. Cool the mixture until it reaches room temperature and mix in the 1/2 cup of brandy.
Combine the flour, salt, shortening, and cold butter in a bowl. Work the butter and shortening in the flour with your finger tips or with a pastry cutter until the pieces of butter get to the size of hazelnuts. Refrigerate the mixture for 20 minutes.
Juice the two clementines and add it to the flour mixture. Mix together until it forms a smooth ball of dough. Divide the dough into two equal pieces and wrap and refrigerate for 30 minutes.
Lightly grease a muffin tin and set aside. Preheat the oven to 425F. Roll the dough on a lightly floured surface to 1/8″ thickness. Punch out circles with a 2 1/2″ round cutter. Gently press the dough into the prepared muffin tin and fill each one with the prepared mincemeat.
Combine and roll out the rest of the dough to 1/8″ thickness. Cut out 2 inch circles and place them on top of the muffins.
Bake the mince pies at 425F for 15 minutes until golden brown. Let cool and enjoy.

Snack Table:

Gollum’s Goodies – Gummy worms and Sweedish Fish
Council of Elrond – Keebler Elf Cookies
Orc Bolders – Peanut Butter Balls
Hobbit Doors – Fudge Stripe cookies with an M&M in the middle
The Ring – Peachy O’s gummies
Spicy Dragon Meat – Jerky

Hobbit Hole Cake:

I made a chocolate cake into 2 nine inch rounds. Then I cut one of the rounds in half and stacked them on top of each other on top of one side of the whole round. I placed my buttercream between the layers. Then I used the grass tip on my piping bag to cover the entire cake with green buttercream grass. I used my fondant recipe to make the front of the Hobbit house and the gray stones in the front. I placed a fudge striped cookie as the door with an M&M in the center. I used fondant to make some gourds in the front of the house and I used white flower sprinkles to decorate the grass. I placed 13 candles on the top of the house.

Buttercream Icing

Ingredients:

1 cup butter
1 cup Crisco
4 cups powdered sugar (2 lbs)
2 teaspoons vanilla
1 tablespoon milk (if thick)

Directions:

Add the vanilla, if it seems too thick you can add a bit of milk.
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.

Marshmallow Fondant Recipe

Ingredients:

16 oz. Mini Marshmallows
3 TBSP water
2 lbs Powdered Sugar (4 cups)
Crisco

Directions:

Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Here are a few rustic looking serving supplies:

You might enjoy some of our other Lord of the Rings posts:

Or some of our other parties: