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Friday, March 29, 2013

Cinnamon Raisin Bread

Yield: 2 standard (8" or 9") loaf pans

This Cinnamon Raisin Bread is a recipe that I created many years ago, and the only recipe I use. It's soft and  full of raisins as well as the perfect amount of cinnamon. Perfect for French Toast or stands alone as a mildly, sweet treat.

Video below!












Ingredients:
  • 5 - 6 cups flour
  • 2 cups warm raisin water
  • 6 ounces raisins
  • 4 tablespoons soft butter
  • 2 packets active dry yeast or I use 1 tablespoon
  • 2 tablespoons cinnamon (use an extra tablespoon if you like stronger cinnamon flavor...I like a more mild cinnamon flavor)
  • 1/8 cup sugar
  • 1/3 cup dry milk powder
  • 1 teaspoon salt


Cinnamon swirl center:
  • 1/8 cup sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons soft butter




Directions:

  1. Before you can begin the bread, you will need to boil your raisins in 3 cups of water for 10 minutes.
  2. Allow the raisins to cool in the water until the raisin water cools to about 110 degrees F or a comfortable temperature to touch. Too hot will kill your yeast and not hot enough wont allow it to activate the yeast!
  3. While you are waiting for your raisin water to cool, mix the sugar and cinnamon for the cinnamon swirl center, and set it aside with 2 tablespoons of butter. You will use this after the first rise.
  4. Once your raisins have cooled to a proper temperature, reserve 2 cups of the raisin water (add more water if needed to make 2 cups.
  5. Drain raisins after you remove the 2 cups of raisin water. Set aside.
  6. In large mixing bowl, add warm raisin water and yeast. Let set 5 minutes until foamy (optional but worth the wait)
  7. Stir in soft butter, if it doesn't melt right away, don't worry.
  8. Add milk powder, salt and sugar, stirring until blended.
  9. Stir in raisins.
  10. Before you add your flour, add the cinnamon to 1 cup of it, combing thoroughly.
  11. Begin stirring the first cup of cinnamon flour into liquid.
  12. Add the remainder of the flour in 1 cup at a time, until 5 cups are incorporated.
  13. The dough should be only a bit sticky, but not so sticky that you cannot handle it. If it is too sticky, add a bit more flour up to 6 cups.
  14. Knead dough for about 10 minutes. If raisins fall out of it, simply push them back into it.
  15. Lightly grease a large bowl.
  16. Place raisin bread dough into bowl, grease exposed surface of dough lightly. Cover and let rise in a warm place for about an hour or until dough is doubled in bulk.
  17. Return to your work surface, punch dough down and let rest for 10 minutes (waiting is worth it, but not necessary)
  18. Cut dough into 2 equal pieces or more if you are using small loaf pans.
  19. On a lightly floured surface, pat each piece of dough out in a rectangle with the shorter side only as long as your loaf pan.
  20. Take 1 tablespoon of the 2 reserved for the cinnamon swirl center, and rub it over the rectangle surface.
  21. Spread half the cinnamon and sugar reserved over the butter. Rub it in good so you know there isn't too much there. If there is, just rub some off. You want just a thin coat...not like cinnamon buns where you load the swirl fill in. 
  22. Begin rolling the shorter end of the rectangle until the end, being sure to push out any air bubbles.
  23. Pinch or lightly tuck each end to seal the loaf.
  24. Place in a greased loaf pan, coat the top with soft butter (not recorded in ingredients)
  25. Let rise in warm place about 30 minutes or until it is doubled in size.
  26. If loaves dry in any surface areas during rise time, simply spread more butter over the surface before baking.
  27. Bake in a preheated 375 degree F oven for 30 minutes or until deep brown and hollow sound when tapped.
  28. Again, spread hot loaves with a bit of butter to soften top crust after baking, as it cools.
  29. Cool on wire rack.
  30. Enjoy! Ours never lasts long!

This recipe has made it to the following Link Parties:


Weekend Kitchen Link Party

Tuesday, March 26, 2013

Basic White Bread

Yield: 2 - 8" or 9" loaf pans

This is a basic white bread that is easy to make and melts in your mouth. It has a pillowy soft texture with a somewhat creamy flavor. Perfect for sandwiches or served with your meal.





Ingredients:

  • 5 cups high gluten flour
  • 2 tablespoons active dry yeast
  • 2 cups hot water
  • 1/2 cup instant dry milk powder
  • 8 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • Soft butter (not melted) to coat pans and tops of loaves during pan rise.




Directions:
In a large mixing bowl, mix yeast and hot water.
Let set 15 minutes until yeast water is foamy.
Stir in dry milk powder, salt, sugar, and oil.
Add flour a cup at a time, combining completely until all the flour has been added.
Knead for 10 minutes.
Grease a large bowl and allow dough to rise until doubled in size (1 hour)
Punch dough down and let rest 15 minutes.
Cut into 2 equal pieces and shape into a loaf.
Place in loaf pans that have been greased with butter.
Rub the top of each loaf with more soft butter.
Let rise in warm place until doubled in size (about 30 minutes)
Bake in a preheated 375 degree F oven 20 minutes or until golden brown and hollow when tapped.
Let cool on wire racks.




Smoked Sausage and Rice Cabbage Rolls

Yield: 6 cabbage rolls

These cabbage rolls are flavored almost entirely by the smoked sausage, onions, and peppers in them. It has a smokey flavor which really compliments the rice and the cabbage its all wrapped in. After cooking, it is smothered in a sweet and tangy tomato sauce. The perfect blend of flavors without the added salt.









Ingredients:

  • 1 pound Smoked sausage (I used  Smoked Alligator and Pork Sausage.)
  • 3 cups water
  • 1/2 cup uncooked rice
  • 2 celery stalks cut into small pieces
  • 6 whole cabbage leaves plus extra for lining bottom of pan for cooking.
  • Half of a large onion diced into small pieces
  • Half of a large onion cut into wedges or strips
  • Half green or red bell pepper cut into small pieces
  • Half bell pepper cut into strips
  • 4 tablespoons olive oil
  • Salt and pepper to taste (I didn't use it at all because the sausage gave tons of flavor)


Sauce:
  • 1 - 14.5 ounce can of diced stewed tomatoes
  • 3 tablespoons brown sugar packed
  • 1 tablespoon minced garlic
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/8 teaspoon Cayenne pepper



Directions:

  1. Before you begin anything, pull 6 outer leaves off off a large head of cabbage, and try to get them in one piece without tearing them. Freeze the leaves (helps them soften and wilt).
  2. Take 2 of the 3 sausages and cut into small pieces (1/2 inch or so)
  3. Slice the remaining sausage into 12 diagonally cut slices (2 for each roll).
  4. Cut the celery, onions and peppers as required above.
  5. In a medium sauce pan on medium high heat, add water, sausage that has been cut into small pieces, diced onions and peppers, and celery. 
  6. Cook down until its all cooked and you have a decent natural broth.
  7. Add rice, reduce heat and simmer until rice is cooked and liquid is absorbed. Set aside.
  8. In a fry pan on medium high heat, add olive oil, sliced sausage, pepper and onions strips/wedges.
  9. Fry until onions are completely browned and caramelized and sausage is browned. Set aside.
  10. Remove frozen cabbage leaves from freezer and thaw by placing in boiling water for 5 - 10 minutes depending on how soft you want your cabbage before cooking. 
  11. Drain and dry cabbage leaves a bit.
  12. Remove 4-6 additional leaves from the cabbage and line your baking dish bottom.
  13. With the heart end of each leaf toward you, place a generous spoonful of rice mixture into center of leaf.
  14. fold each side of the cabbage leaf in to meet in and begin rolling away from yourself.
  15. Place each filled cabbage roll, seem side down onto leaf lined baking dish.
  16. Once you have all 6 cabbage rolls in the pan, spoon sliced sausage, onion and peppers that you caramelized onto each roll. You will have 2 slices sausage per roll.
  17. Place a little water (3/4 cup) into the pan without pouring it over the prepared rolls.
  18. Cover your baking dish with foil and bake at 375 degrees F for 1 hour.
  19. While your cabbage rolls are baking, mix all of the sauce ingredients and simmer 15 minutes.
  20. When everything is done, pour a generous ladle of tomato sauce over cabbage rolls so each plate has plenty of liquid around it.
  21. Enjoy! :o) 
Serve these rolls with a homemade French Baggett





Monday, March 25, 2013

Fish Stick and Veggie Patties

Yield: 8 patties

This fish and veggie burger is loaded with the healthy flavors of fish and veggies. It has fish sticks ground into it with lots of stir fry veggies ground with it and the perfect blend of seasonings that make it a tender and tasty bite on a roll or on its own. A must try for everyone!

Ingredients:

  • 15-20 frozen breaded fish sticks
  • 4 cups stir fry veggies
  • 1/2 cup goats milk cheese
  • 1 egg
  • 1/2 cup cornstarch or flour plus extra to coat
  • 2 tablespoons dried onions - fresh if you have them, I didn't
  • 2 tablespoons worcestershire sauce
  • 1 1/2 tablespoons parsley
  • 1 tablesppon liquid smoke
  • 1 tablespoon minced garlic
  • 1 tablespoon cracked black pepper
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/2 cup olive oil or more to fry in 
The stir fry veggies I used consisted of broccoli spears, pea pods, carrots, peppers, baby corn cobs (not sure of the name) and water chestnuts.









Directions:

Shred or grind the veggies and fish sticks in a food processor.
Place in large mixing bowl.






Add the remainder of ingredients except the olive oil, and combine thoroughly with a spoon or using your hands.





Heat olive oil on medium high heat in a fry pan.
With your hands dusted with cornstarch, form patties with the mixture.
Dust each side of the patty with a good amount of cornstarch. It helps hold it together and puts a crisp coating on it.
Place your patties in the hot olive oil, cooking until browned on each side.


Turn patties over carefully as they are delicate.
Set on paper towel to drain grease off.
Serve on a roll with mayonnaise infused with a bit of cayenne pepper and lettuce if desired.







Tuesday, March 19, 2013

Baguette Bread

Yield: 3 Baguettes

Baguette bread is always welcomed no matter what the meal. The crispy crust surrounds a chewy bread and its hard not to eat an entire loaf to yourself!
Video recipe below!





Ingredients:

  • 6 cups flour
  • 2 cups hot water
  • 3 tablespoons sugar
  • 1 tablespoon yeast
  • 2 teaspoons salt


Directions:
  1. Add water to large mixing bowl.
  2. Sprinkle yeast over water.
  3. Add sugar and salt. Stir.
  4. Add half the flour and stir until completely combined.
  5. Add another cup of flour and pour out onto work surface.
  6. Knead until all flour is worked into dough.
  7. Grease large bowl and place dough into it.
  8. Cover bowl and let rise in warm place about an hour or doubled in bulk.
  9. After dough rises, return it to your work surface and punch down.
  10. Let rest for 10-15 minutes.
  11. Cut 3 equal pieces of dough.
  12. Shape each into a long skinny loaf.
  13. Slash loaves with a few diagonal cuts if you wish.
  14. Turn oven on to 375 degrees F. 
  15. Place a pan of hot water in the oven on the lower rack for steam.
  16. Lightly grease sheet pans and leave loaves to rise 20 - 30 minutes covered with a damp clean towel or plastic wrap. 
  17. DO NOT BRUSH LOAVES with anything, the cover should keep the loaves from drying. Or, you can spritz them with water which gives a crispy crust and chewy center.
  18. Bake for about 30 minutes. Loaves should be golden brown and hollow when tapped.

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Ricotta and Goat Cheese Gnocchi (Dumplings)

This is a very simple recipe and instruction for making homemade ricotta and goat cheese gnocchi or dumplings if you are like me and don't know how to pronounce gnocchi haha!













Ingredients:

  • 2+ cups flour
  • 1/2 pound ricotta cheese
  • 1/2 pound soft goat cheese
  • 1/2 cup parmesan - shredded or grated (I used shredded)
  • 2 tablespoons olive oil
  • 1 egg
  • 1 tablespoon cracked black pepper
  • 1 tablespoon basil
  • boiling salt water





Directions:


  1. Add cheeses to mixing bowl with olive oil, egg, cracked pepper and basil.
  2. Mix well.
  3. Add flour a little at a time, stirring completely with each addition until your dough is not too sticky to handle.
  4. Turn dough out of bowl onto a floured work surface.
  5. Knead more flour into it until you are able to roll a rope shape in your hands.
  6. Cut into 5 or 6 equal pieces.
  7. Roll each piece into a 1/2 inch or so rope. Try to keep them all the same size.
  8. Line up your ropes side by side and cut them into 1 inch pieces.
  9. Be sure you keep everything floured or it will all stick together.
  10. Once the ropes are all cut into pieces, dimple each piece on each side with your finger or a fork. I like to use my shell tool as you see in the video.
  11. When you are ready to cook them, drop them into a pot of boiling salt water.
  12. Remove from water and drain as soon as they start floating.
  13. Serve with your favorite sauce over them.

***You can also add them to soups and stews instead of just the water, but be sure you are at the end of cooking your soup so that they dont cook too long.
***I never use them all at once, so I freeze them separated on a baking sheet, and once they are fully frozen, I put them in freezer baggies. If you try to put them into baggies to freeze together...they will freeze in a clump so be sure to freeze them on a sheet first.


Monday, March 18, 2013

Re-Create - Spring Rolls



Stretch your food dollars as far as they will go by re-creating new meals from left-overs. This re-creation recipe for spring rolls uses left-over coleslaw with a few other additions, wrapped in egg roll wraps and fried until they are golen brown and delicious.

You can save so much time and money by using your left-overs to create new recipes. Egg roll wraps are pretty useful for just that, and you can create any tasty combo of foods you may have that will give you a bit of variety without wasting your left-overs.

For 10 rolls, I used:

1+ cup coleslaw (a little better than a half cup for each meat)
1 1/2 cups meat (ground pork sausage and smoked salmon in 2 different batches)
Tablespoon of brown sugar per batch
2 slashes soy sauce per batch
10 egg roll wraps

When you are dealing with left over ingredients from your fridge...I don't bother measuring. I just add things together that would taste good and wrap it up! Soups are another great way to get rid of left overs making another yummy meal.


Stop back for more ideas on Re-Created meals!



Sunday, March 17, 2013

Onion Rolls

These onion rolls are great for burgers, subs and sandwiches. The onion adds the perfect amount of flavor to a light and airy bread that is even delicious by its self. Easy to make, and everyone will love them.
Video Tutorial below!

This recipe has moved to:  http://www.happyhippychic.com/onion-rolls/










Saturday, March 16, 2013

Orange Cake

Yield: 3 - 8 inch round cakes

This cake is like an orange dream. You can frost them with any frosting you choose but whipped cream frosting is my favorite. It makes the cake taste like an orangesicle. For light or heavy decorating!



The dark color throughout the cake in the photo is orange syrup. You can add orange coloring if you want a brighter appearance.





Ingredients:

  • 3 cups flour
  • 1 1/2 cups sugar
  • 1 cup milk
  • 1/2 cup Orange Juice
  • 1 cup vegetable oil
  • 5 egg whites
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons orange extract
  • Orange food coloring if you would like a brighter, more appealing color


Orange Syrup:

  • 2 cups orange juice
  • 1/2 cup sugar
Decorations for this cake can be purchased at The Flower Store




Directions:

Preheat oven tto 325 degrees F.

In large mixing bowl, beat oil, sugar, extract, and eggs.

Beat in orange juice and milk.

In a seperate bowl, thoroughly combine flour and baking soda.

Beat flour into wet mixture a little at a time until all is added and mix until creamy.

Pour equal amounts of batter into 3 - 8 inch round pans that have been greased and floured.

Bake cakes about 30 minutes or until butter knife inserted into the center comes out clean.

Cool on wire racks.

While cakes are baking, add the 2 cups orange juice with the 1/2 cup sugar to a sauce pan.
Bring to a boil and reduce heat to medium immediately stirring constantly to avoid burning on the bottom.
Cook on medium heat stirring for 15 minutes or until liquid gets a syrup consistency.
Let set to cool.

Pour orange syrup onto the surface of each cake slowly, leaving equal amounts for each cake.
Frost and decorate cake as desired.

This cake browns quickly and appears done before it actually is, so be sure to test it and if needed, cover the cake loosely with foil to stop surface browning if it begins to get too dark.

When I make this, I level and stack them, so the surface is always cut off, so I dont mind the browning.

It is definitely worth the effort and quirkiness of this recipe.

I really love these cakes covered with whipped cream frosting.

Decorations for this cake can be purchased at The Flower Store

Pickled Pasta Salad w/ Goat Cheese

This pasta salad has the perfect balance of tangy and creamy, leaving each bite with a blend of unique flavors. The creamy goat cheese lightens the tangy flavors of  the pickled elements in the salad.











Ingredients:
  • 1/2 pound cooked macaroni or pasta preferred
  • 1/2 cup goat cheese crumbled
  • 3 pickled eggs
  • 1 cup pickled asparagus spears
  • 14.5 oz. can stewed tomatoes drained and cut into pieces
  • 15 black olive halved
  • 1 - 2 teaspoon dill weed
  • 1 - 2 teaspoons minced garlic
  • 2 tablespoons chives


Directions:

  1. Boil pasta according to package directions. Drain and cool.
  2. In larger salad bowl, combine all ingredients stirring until completely combined.
  3. Refrigerate at least 2 hours to allow flavors to blend.
  4. Crumble additional goat cheese on the top when serving.
 

Smokey Barbecue Sauce

This homemade barbecue sauce is sweet and tangy with a hint of smoke perfect for that indoor barbecue flavor. Use it on any meat. We use it on hamburgers, ribs, steaks, chicken, and even hot dogs.












Ingredients:

  • 1/2 cup honey
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon worsteshershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons liquid smoke flavoring
  • 1 tablespoon cracked black pepper



Directions:


  1. In a sauce pan, add all ingredients. Heat until almost to a boil but not boiling. Decrease heat, and simmer 10-15 minutes, stirring occasionally so it does not burn on the bottom.
  2. Remove from heat. You can store this in the refridgerator or even freeze it.
  3. Brush sauce on meat as you are grilling, baking, or broiling. I add several coats of this through out cooking and one more time just before serving so it is thick and sticky.
  4. It also serves well as a dipping sauce.

Thursday, March 7, 2013

Beef and Barley Soup

Yield: Family sized pot

This beef and barley soup has plenty of beef flavor paired with a veggie and tomatoe based broth. You can never put enough barley in soups like these.












Ingredients:
  • 1 lb. Stew beef
  • 1 cup uncooked barley
  • 1 cup carrots jullienne or diced
  • 1 cup peas or pods (I used pods)
  • 1 cup corn
  • 1/2 cup each diced red and green bell peppers
  • 1/2 cup diced onion
  • 1 stalk celery diced
  • 1 - 14 oz can stewed tomatoes
  • 1 tablespoon each: Oregano, basil, parsley, garlic powder, cracked black pepper.
  • 1 teaspoon cajun season or Louisanna spice.
  • Salt as needed
  • Approximately 10 cups water
  • 4 tablespoons olive oil




Directions:

  1. In a large kettle on medium high heat, add olive oil, beef, onion, bell pepper and celery.
  2. Add salt and pepper if desired.
  3. Sautee until beef is browned and onions are translucent.
  4. Add water and remainder of ingredients.
  5. Cover and continue cooking on medium heat until barley and veggies are fully cooked to preferences. 
  6. I add my veggies a bout half way through cooking so they stay snappy.
  7. Add water as it cooks if needed to sustain broth level.
  8. Salt to taste.




Sunday, March 3, 2013

Southern Fried Chicken

Yield: 5 - 8 pieces of chicken

This crunchy fried chicken is another family favorite. I use crackers or potato chips in place of bread crumbs and it is mouth watering and delicious!











Ingredients:

  • 5-8 pieces of chicken
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons cajun seasoning
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 cup saltine cracker crumbs crushed finely
  • oil for deep frying



Directions:

  1. Mix buttermilk and egg well in a bowl all of your chicken will fit into.
  2. On a plate, or in a gallon sized ziplock bag, combine flour, cornstarch, cracker crumbs, and seasoning.
  3. Let chicken soak in buttermilk for an hour.
  4. Dredge in flour then back into buttermilk, then flour again.
  5. Fry chicken on medium heat in deepfryer or fry pan, until chicken is done and coating is a deep brown color.
  6. Drain on paper towels, and serve warm!
  7. If your chicken coating is browning too fast, reduce temperature of the oil some. 
  8. I never par-boil, but if you need to be sure your chicken cooks completely through without burning the coating, than parboiling is okay!

Tuna Bites

Yield: 10 Bites/Balls


These crispy tuna bites melt in your mouth, and have just the right spice in them. The combination of crackers and sesame seeds in the coating provides a perfectly crisp shell and a tasty moist tuna bite! Try the same coating on square cut chunks of any fish!










Ingredients:
  • 2 cans tuna in water, drained completely
  • 2 eggs
  • ½  cup buttermilk (milk will work too)
  • ½ cup flour
  • ¼ cup cornstarch
  • ¾ cup saltine crackers crumbled to fine crumbs
  • 1 tablespoon dried onion flakes
  • 2 tablespoons sesame seeds
  • 1 teaspoon Cajun seasoning
  • Vegetable oil for deep frying



Directions:
  1. Mix drained tuna, dried onions, and 1 egg. The tuna mixture will be kind of soft and sticky but don’t add crumbs or flour to it!
  2. In a different bowl, mix buttermilk and the second egg well.
  3. Using a plate for dredging, combine flour, cornstarch, cracker crumbs, sesame seeds and Cajun spice. Combine thoroughly.
  4. Taking small amounts, enough to make a 1 inch ball, roll tuna mixture as tightly as you can into a ball with your hands.
  5. Dredge tuna balls into flour, then egg and buttermilk mixture, then back into flour mixture.
  6. Place 1 ball at a time slowly into hot oil until the coating begins to crisp before you completely let go (I put 2 at a time on my metal slotted spoon and held them in the oil until just crisp, then I let go.)
  7. Try not to crowd them in the fryer.
  8. Deep fry tuna bites until the coating is browned and crunchy. Drain on paper towels, and serve hot!


Saturday, March 2, 2013

Spaghetti strung hotdogs and beans w/ Garlic and Parmesan

If you are looking for something fun for the kids, but with a little added nutrition, try this Spaghetti stung hotdogs and beans! If you don't do meat, try just the beans :) Let the kids string it!!!

Here's how:

First let me say that the amount of spaghetti to use for each person is the size around of a quarter uncooked.

Cut each hotdog into 1 - 1 1/2 inch pieces.
Take 5 strands of uncooked spaghetti and poke them through 3 hotdog pieces, spacing them evenly.
Set each aside until you complete them all for the number of people you need to feed.

***Remember a quarter sized amount of uncooked spaghetti per person is a safe guess.




For the beans, put them on whole, 1 bean per strand of spaghetti. I have to make a meatless version of every dinner for my veggie eater, and beans worked great!

Place them in a pan of boiling water, and let boil until the spaghetti reaches the desired tenderness. About 10-12 minutes.

Add as much butter, salt, and garlic powder as you like and toss.

Plate the noodles and top with shredded parmesan.

or...... Do what my mom did.




Add cheese like you would for macaroni and cheese :)

She also used different veggies!




Lemon-Berry Cupcakes

Yield: 20 standard size cupcakes

These lemon cupcakes have a light and airy crumb with a subtle lemon flavor. The berry frosting has a pretty lavender color flavored by blackberry jam or preserves. A lightly flavored delicious combo.

I did these with my five year old grandson, so I have included all of those photos here too. It is a good way to spend quality time together!







Cake Ingredients:

  • 1 cup sugar
  • 1 stick or 1/2 cup butter
  • 3 eggs
  • 2 teaspoons lemon extract
  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 cup milk


Directions:

  1. Preheat oven to 350 degrees F.
  2. In medium mixing bowl, beat butter and sugar until fluffy.
  3. Add eggs and lemon extract, beat.
  4. In a separate bowl, mix flour and baking powder together.
  5. A little at a time and alternately, add flour mix and milk to wet mixture, mixing completely before next addition.
  6. Line standard sized cupcake tin with cupcake liners.
  7. Fill cupcake liners 1/2 way. 
  8. DO NOT OVER FILL because if they rise over the liner, they will flatten out and give you dry crisp edges.
  9. Bake approximately 20 minutes until tops spring back when touched, or tooth pick comes out clean.
  10. Let cool completely before frosting.



Frosting Ingredients:

  • 4 cups powdered sugar
  • 2 sticks or 1 cup butter
  • 3/4 cup berry flavored preserves or jam. Use jam if you intend on piping with a smaller tip.
  • 1 teaspoon lemon extract


Directions:
Mix butter and jam completely.
Add extract and sugar until completely blended and smooth.

Pipe or spread frosting on cooled cupcakes and decorate if desired!











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