Here you will find a small collection of wedding-related recipes from many different cultures. Add a little something special to your shower, party or reception with these yummy foods.  

Mexican (or Italian) Wedding Cookies
Ingredients 
1 cup raw walnuts or almonds, shelled 
2 cups all-purpose flour 
1/4 teaspoon salt 
1 cup softened butter 
1/4 cup sugar 
2 teaspoons vanilla 
confectioners sugar

Preheat oven to 325 degrees.
Grate nuts finely and place in mixing bowl. Add flour and salt. Mix well. In another bowl, mix butter, sugar and vanilla. Add flour mixture to butter mixture and mix until you get a crumbly batter. Shape into small balls using one teaspoon of batter. Bake at 325 degrees for 20 minutes. Let cool. When cool, shake a few at a time in a bag with confectioners sugar.
Makes: 2 to 3 dozen
This recipe was found on 1st Traveler's Choice Internet Cookbook.

Italian Cream Wedding Cake
Ingredients
3/4 pound butter
3 teaspoons baking soda
1-1/2 cups canola oil
6 cups pastry flour
6 cups sugar
3 teaspoons vanilla
15 eggs, separated
3 cups shredded coconut
3 cups buttermilk
1-1/2 cup pecans, roasted and chopped 


Cream butter, oil, and sugar until fluffy. Add yolks in 3 parts, beating after each addition. Stir baking soda into buttermilk that is in a container at least 4 times its
volume. Set aside.
Add sifted flour into batter, alternating with buttermilk. Add vanilla, coconut, and nuts. Dust the nuts with flour before adding so they do not settle at the bottom.
Beat the egg whites until stiff peaks form. Fold into batter. Pour into prepared pans that have been greased and lined with parchment. Bake at 325 degrees for 40
minutes.
Cool and frost with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired. Do not keep this cake out of refrigeration for more than 2
hours. 
Makes: One 3-tier, double layer 6-8-10-inch wedding cake. 
This recipe was found on 1st Traveler's Choice Internet Cookbook.

WEDDING CAKE WITH BLACKBERRIES AND ROSES
You'll need some sort of base for the assembled cake. This can be
anything from a very large platter to a piece of wood covered with tulle. 

Active time: 5 to 6 hr. Start to finish: 1 day

Important: Two separate batches of the following batter are required in this
recipe. You’ll need twice the quantity of the batter ingredients below, but do not
double when mixing the ingredients.

For each batch of batter
12 large eggs
3/4 cup milk
2 tablespoons vanilla 
1 1/2 teaspoons salt
6 cups cake flour (not self-rising)
6 sticks unsalted butter (1 1/2 lb.), softened
3 cups sugar
For assembly
4 cups lemon syrup
2 1/3 cups rose hip, rose fruit, or seedless blackberry jam (about 3 jars, 12 oz.
each)
Cream-cheese frosting
8 (1/2-pint) containers blackberries (about 8 cups)

Special equipment:
1 (12- by 2-inch) cake pan
1 (9- by 2-inch) cake pan
1 (6- by 2-inch) cake pan
2 packages Magi-Cake or homemade foil strips
1 (12-inch) serrated knife
4 (11-inch) cardboard rounds
4 (8-inch) cardboard rounds
4 (6-inch) cardboard rounds, trimmed to 5-inch rounds
1 medium-size piping bag and 3/16-inch plain tip
Cake base or large platter
5 (8-inch) plastic straws
Cake-decorating turntable (optional but very helpful)

Garnish: petals from 3 large organic and nontoxic roses and blackberries
(optional) 
Bake cake layers:
Preheat oven to 350°F. Grease cake pans and line bottom of each with a round
of wax paper. Grease paper and dust pans with flour, knocking out excess. Wet
Magi-Cake strips and fasten around each pan.
Whisk together eggs, milk, and vanilla. Whisk salt into flour in another bowl.
Beat butter (it should be room temperature) with sugar in a 5-qt. standing electric
mixer on medium speed until light and fluffy, about 5 minutes. Add flour and egg
mixture alternately in 3 batches, ending with egg mixture and beating on low
speed just until incorporated.
Divide batter among pans so each is filled to 1 inch from top. (If you have a wall
oven or other small oven, see Cooks' notes, below.) Bake in upper and lower
thirds of oven, with 12-inch pan on upper rack, 20 minutes. Gently turn pans in
place so that part of cake that was toward back of oven now faces front and
bake cakes until a tester comes out of each with a few crumbs adhering, 10 to 20
minutes more, depending on cake size. Transfer each cake as done to a rack to
cool. Cool cakes slightly (9-inch and 6-inch cakes for 10 minutes; 12-inch cake
for 20 minutes) and invert onto racks, peeling off paper. Turn cakes right side up
and cool completely.
Clean pans. Make second batch of batter; bake and cool cakes in same manner.

Assemble cake:
Work with 12-inch cakes first. Trim top of each with long serrated knife to make
level, then cut cakes horizontally in half. Put each 12-inch layer, cut side up, on
an 11-inch cardboard round. Brush cut sides generously with syrup. Stir jam
until smooth and spread about 2/3 cup on a 12-inch layer. Invert another 12-inch
layer (with cardboard), cut side down, onto jam. Discard top cardboard round
and spread about 2 1/2 cups frosting on top. Sprinkle with 1 layer of blackberries
to cover frosting. (If berries are 1 inch or larger, halve them lengthwise.) Slide
the third 12-inch layer, syrup side up, onto berries, discarding cardboard, and
press gently. Spread about 1/2 cup jam on layer and invert the last 12-inch layer
(with cardboard), cut side down, onto jam, then discard cardboard.
Spoon 2 cups frosting onto 12-inch tier and cover cake with a thin coating. (This
is called crumb-coating. It tamps down any loose crumbs to keep them out of the
top layer of frosting and fills in any crevices.) Chill 12-inch tier while working on
remaining tiers.
Trim and halve 9-inch cakes similarly and put on 8-inch rounds. Brush cut sides
generously with syrup. Assemble and crumb-coat 9-inch tier in same manner
(use about 1/3 cup jam and 11/4 cups frosting between layers; crumb-coat with
about 1 1/2 cups frosting). Chill 9-inch tier.
Repeat procedure to make 6-inch tier (use about 2 1/2 tablespoons jam and
about 3/4 cup frosting between layers; crumb-coat with about 3/4 cup frosting)
and chill until firm.
Reserve 2 cups frosting for piping. Place 12-inch tier on cake base (preferably on
a cake turntable) and frost. Then frost remaining tiers. Chill frosted tiers (do not
stack) at least 4 hours.
Cut 3 straws in half and insert 1 straw piece in center of 12-inch tier all the way
to bottom. Insert remaining 5 straw pieces in a circle about 1 1/2 inches from
center straw and trim straws level with top of tier. (Straws support tiers.)
Carefully put 9-inch tier (still on cardboard) in center of bottom tier. Cut
remaining 2 straws in half and insert into middle tier in similar manner, with 1
straw piece in center and remaining 3 straw pieces in a circle around it. Carefully
put 6-inch tier (still on cardboard) on top, in center of middle tier.
Fill in any gaps between tiers and any imperfections with frosting and transfer the
remainder to pastry bag fitted with 3/16-inch tip. Pipe a decorative border around
the bottom edge of each tier. Save remaining frosting for touch-ups—just in
case.
Cake should come to room temperature before serving (it may stand at cool
room temperature about 6 hours). Garnish cake with roses and serve slices with
blackberries.

Serves 50. Found at Epicurious.

Four Layer Heart Cake (Vegan)
1 1/3 c. whole wheat pastry flour 
1 tsp. salt 
1 c. prunes* 
2/3 c. honey 
2/3 c. sucanat or date sugar (don't substitute)
1 c. Eden soy milk (any non dairy substitute) 
2 tsp. vanilla 
1 c. carob powder 
2 Tbsp. Roma (coffee substitute) 
2 Tbsp. Ener-G baking powder 

(These measurements are for an 8 inch cake.)

Preheat oven to 400 degrees. Use 2 (3 cup) heart pans. Spray pans with
nonstick spray. Measure all dry ingredients in one bowl and wet ingredients
in another bowl. When everything is ready (oven and pans) then mix the two
bowls together quickly. Place in oven for 5 minutes and then turn down to
350 degrees for 25 minutes or until cake is done. It will pull away from pan
when done. 
Cool cake, then cut each layer in half. Now you have 4 complete hearts.
Make 2 batches of our Whip Cream; add coconut if you like to one batch
(which will be your filling) and frost your cake with the other batch of
whipping cream. If it is the season for roses, find the tiny miniature variety
and decorate your cake with them. 
* To make prunes use 1 cup dried pitted prunes and 2 cups water. Blend till
smooth. Freeze left over in measured amount for your next cake. 
Note: If you want to replace the prunes add 2/3 cup of non-dairy milk. 

Whip Cream
1/2 c. raw cashews 
3 Tbsp. Emes kosher-jel 
1 1/4 c. boiling water 
1/2 c. honey (light mild) 
2 Tbsp. lecithin granules 
1 tsp. lemon juice 
1/4 tsp. salt 
1 tsp. clear vanilla 
1/2 tsp. coconut extract 
1 can coconut milk 

Pour the first 3 ingredients into blender and whiz till smooth. Add the next 7
ingredients and blend some more. Pour into a long rectangular dish to set up
quickly. After set up, whip in a mixing bowl.
Tips: The consistency of coconut milk varies with each can you open, so the
recipe will turn out thicker than you want at times, and the Emes-jel may
sometimes thicken much firmer than you want. So, as you whip the
ingredients, just add a little non-dairy milk at a time till it gets smooth,
creamy, and the right consistency. 
Notes: Honey and vanilla darken the cream. For best results, use clear
honey and clear vanilla. There are several manufacturers that make clear
vanilla. Lecithin allows the cream to be thick and creamy without that jello
texture. 

Found at the Benton Sisters' Ministry.

UNCLE LEIBEL’S WEDDING CHICKEN
8 pieces cut up EMPIRE frying chicken
1 cup flour to which you have added 1/2 teaspoon of garlic pepper for a little different taste
oil to sauté and brown the chicken pieces-- about one cup
2 lbs. of sliced FRESH mushrooms (use the mandolin slicer)
3 large onions sliced about 1/4 inch thick
1 cup kosher white wine
1/2 cup brandy-Uncle Leibel only let Auntie Rivka cook with certain brands of brandy - the rest he kept for drinking L’Chiam!
2 cups (at a minimum) of AUNTIE RIVKA’S CHICKEN SOUP (as adapted by my mother "so as it should taste better") found in the archives*
1 TBS tomato paste
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
1 tsp. tarragon

Wash chicken pieces in cold water and pat dry with a paper towel.
Place flour and seasoned pepper into a plastic bag.
Start to heat the oil in a heavy skillet on the stove.
Place each chicken piece in the bag of flour and shake until the chicken is well covered.
Brown chicken in the hot skillet - remember to brown evenly on all sides.
Remove chicken from the skillet and put on a large place.
Add the onions and mushrooms to the large skillet. Sauté on a low heat until there in no liquid left from the mushrooms.
Add the chicken. Wine, brandy, and tomato paste. Sir to blend the sauce. Combine the spices. Sprinkle the combined spices on top of the chicken.
Simmer until the chicken is tender - about one half hour to 45 minutes.

When you remove the chicken from the skillet s see if there is any "sauce" left in the skillet. If there is just a bit, simply add about two tablespoons of flour and a little
bit of oil - better yet - dissolve the flour in the oil so that it does not get lumpy - add this to the sauce in the pan. Cook and stir until it thickens. This sauce can then be
served over the chicken.

Serves 8. Found at Empire Kosher.

Wedding Belle Cocktail

3/4 oz. each: Dubonnet & Gin, Splash Cherry Brandy and Orange juice

Shake with ice, Strain and Serve in chilled cocktail glass

Wedding Cake Cocktail

3/4 oz. Gin, 3/4 oz. Amaretto, Splash of Orange Juice, Pineapple Juice, and Cream

Blend with ice, Serve in Highball glass

Bride's Cake
Ingredients:
1 1/2 pounds butter
5 1/4 cups all-purpose flour
3/8 teaspoon baking soda
3/4 teaspoon ground mace
4 1/2 tablespoons lemon juice
4 1/2 cups white sugar
1 1/2 tablespoons vanilla extract
15 eggs
3/8 teaspoon salt
1 1/2 teaspoons cream of tartar

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch. 
Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl. 
Using your hands, rub in the butter into the flour mixture. 
Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to
the flour mixture using your hands to combine the ingredients. 
In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the
sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with
your hands until no white lumps are visible. Spoon batter into the prepared pans. 
Bake at 300 degrees F (175 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5
inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan
for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it
then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out.
Allow cakes to cool overnight before frosting. If the cake tiers are to be seperated by pillars, the holes left by the tube pans may be
covered by rounds of cardboard before they are iced. Use Decorator Frosting or frosting recipe below and decorate as desired. 
Makes 1 -3 tiered wedding cake. 

Ornamental Icing
Ingredients:
1/2 cup butter
1/2 teaspoon salt
12 cups sifted confectioners' sugar
5 egg whites
1/4 cup heavy whipping cream
2 teaspoons vanilla extract

Directions:
Cream butter or margarine. Add salt and part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with
the egg whites first, then with the cream; beat after each addition. Beat after each addition until smooth. Add vanilla, and blend. 
Makes 5 cups
Found at All Recipes.