MAY BLOSSOM RECIPES

Steps:

• Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
• Divide sauce among small condiment cups.
• Refrigerate until ready to serve.
• Heat the oil in a deep fryer or large stock pot to 375 to 400 degrees F.
• Prepare the seasoned flour mix by combining flour with garlic powder, paprika, cayenne pepper and pepper in a large mixing bowl.
• Mix seasonings and flour to incorporate well.
• Slice ¾-inch off the root end of each onion.
• Make 8 to 12 slices into the trimmed end working in a clockwise manner.
• Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
• Remove about 1 inch of the center petals from each onion.
• Toss the onions in the seasoned flour to coat well.
• Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
• Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl.
• Whisk well until smooth.
• Dip the floured onions in the batter.
• Allow excess batter to drip off each onion.
• Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
• Transfer onions to a plate lined with a paper towel to drain.
• Place on a serving platter. You may insert the cup of dipping sauce in the center of each onion. Enjoy!

Steps:

• Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.