Baby Cakes cupcakes
Cupcake Batter Ingredients:
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
1/2 cup ground pecans
Frosting Ingredients:
1 teaspoon almond extract
2 teaspoons vanilla extract
4 tablespoons sweetened condensed milk
4 ounces cream cheese, softened
3/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1/4 cup ground pecans
Special equipment: 2 (12-cup) mini muffin pans
Directions
Preheat the oven to 350 degrees F.
In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
Frosting:
In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.
Monday, January 25, 2010
Monday, November 9, 2009
Thankful / Blessings mix
Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our nation’s abundance.
Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.
Candy Corn: The sacrifices of the Pilgrim’s first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.
Nuts or Seeds: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.
Dried Fruits: Harvest gifts from our bountiful land.
M & M: Memories of those who came before us to lead us into a blessed future.
Hershey’‘s Kisses: The love of family and friends that sweetens our lives.
Enjoy the blessings of this
Thanksgiving Season!
Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.
Candy Corn: The sacrifices of the Pilgrim’s first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.
Nuts or Seeds: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.
Dried Fruits: Harvest gifts from our bountiful land.
M & M: Memories of those who came before us to lead us into a blessed future.
Hershey’‘s Kisses: The love of family and friends that sweetens our lives.
Enjoy the blessings of this
Thanksgiving Season!
Tuesday, October 20, 2009
Red Hot Valentine Popcorn
1 cup butter or margarine
1/2 cup white Karo syrup
1 Pkg. (9oz) Red Hots
8 qts. popped popcorn (I think a little less is better)
Combne butter, corn syurup and redhots in a heavy saucepan.Boil for 5 minutes. Pour over popped corn and mix well. Pour onto a greased cookie sheet and bake @ 225 degrees for one hour. Stir several times. (I remove pan from the oven and turn with tongs.) Remove from oven and allow to cool. Break apart and store in an airtight container.
1/2 cup white Karo syrup
1 Pkg. (9oz) Red Hots
8 qts. popped popcorn (I think a little less is better)
Combne butter, corn syurup and redhots in a heavy saucepan.Boil for 5 minutes. Pour over popped corn and mix well. Pour onto a greased cookie sheet and bake @ 225 degrees for one hour. Stir several times. (I remove pan from the oven and turn with tongs.) Remove from oven and allow to cool. Break apart and store in an airtight container.
Sunday, October 18, 2009
Thai Chicken and Coconut Soup w Noodles
Serves: 4
1 1/2 tablespoon(s) cooking oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) fresh-ground black pepper
1/8 teaspoon(s) cayenne
1 quart(s) canned low-sodium chicken broth or homemade stock
2 cup(s) canned unsweetened coconut milk
5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 teaspoon(s) salt
2 strip(s) (3-inch-long) lime zest
1/2 pound(s) egg fettuccine
1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro (optional)
Directions
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Notes: Asian fish sauce is available at Asian markets and some supermarkets
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) fresh-ground black pepper
1/8 teaspoon(s) cayenne
1 quart(s) canned low-sodium chicken broth or homemade stock
2 cup(s) canned unsweetened coconut milk
5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 teaspoon(s) salt
2 strip(s) (3-inch-long) lime zest
1/2 pound(s) egg fettuccine
1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro (optional)
Directions
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Notes: Asian fish sauce is available at Asian markets and some supermarkets
Tuesday, October 13, 2009
Alfredo Sauce
1c. water
2T. flour
3T. Dry Milk Powder
1/4t. salt
1/8t. pepper
2T. Butter
1c. parmesan cheese
2T cream cheese
1t. garlic powder
Bring water to boil. Blend all dry ingredients and beat into boiling water. Reduce heat and cook 1 min. Add butter, parmesan cheese, and cream cheese and melt down and simmer for 10 min.
2T. flour
3T. Dry Milk Powder
1/4t. salt
1/8t. pepper
2T. Butter
1c. parmesan cheese
2T cream cheese
1t. garlic powder
Bring water to boil. Blend all dry ingredients and beat into boiling water. Reduce heat and cook 1 min. Add butter, parmesan cheese, and cream cheese and melt down and simmer for 10 min.
Easy Chicken Pot Pie
3 cups chopped cooked chicken
1 pkg frozen vegetable blend
1 can cream of chicken soup
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions:preheat oven to 400mix soup, vegetables and chicken in 9 inch pie platemix milk, egg and baking mix. pour over chicken mixture. Bake 30 min or until golden.
1 pkg frozen vegetable blend
1 can cream of chicken soup
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions:preheat oven to 400mix soup, vegetables and chicken in 9 inch pie platemix milk, egg and baking mix. pour over chicken mixture. Bake 30 min or until golden.
Wednesday, September 30, 2009
Neiman-Marcus Cookies
NEIMAN-MARCUS COOKIES (Recipe may be> halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.Makes 112 cookies.
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.Makes 112 cookies.
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