Wednesday, September 30, 2009
Tuesday, September 29, 2009
PUMPKIN SPICE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING AND MAKE YOUR OWN "PAPER CUPCAKES HOLDER" PROJECT
Obviously I did not paid enough attention regarding the instructions and the result is not satisfying. I need more practice and of course some precis measurements is a must. For more information and instructions please visit Judy.
1-2/3 cups flour,
1 cup sugar,
1 tbsp.poppy seed,
2 tsp.baking powder,
1/2 tsp.baking soda,
3/4 cup oil,
1/3 cup milk,
1/4 cup lemon juice,
1 tsp.graded lemon zest,
1 tsp.lemon extract,
1/2 tsp.vanilla extract;
1-1/2 cups powder sugar,
2 tbsp.lemon juice (or orange juice),
1 tsp.graded lemon zest (or orange zest);
Preheat oven to 350 F. Line 12 cup muffin pan with paper liners.
Combine flour, sugar,poppy seed, baking powder,baking soda and 1/4 tsp. salt in a large bowl.
Combine oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a medium bowl. Add to flour mixture and stir until smooth.
Spoon batter into muffin cups and bake for 17 to 19 minutes or until cupcakes are lightly golden.
Cool in pan or rack 5 minutes. Remove and cool completely before icing.
Saturday, September 26, 2009
Wednesday, September 23, 2009
Tuesday, September 22, 2009
- 1 pound ground beef,
- 2 slice bread, torn into small pieces,
- 2 eggs, beaten,
- 1/2 cup shredded carrot,
- 1 cup finely chopped onion,
- 1 cup finely chopped green pepper,
- 1 cup finely chopped celery,
- 1 teaspoon salt,
- 1 teaspoon each pepper and garlic powder, 2 cans (14 oz.) crushed tomato with basil;
Wednesday, September 16, 2009
4-6 waffle bowls,
1 pk. vanilla instant pudding,
1-1/2 cups cold milk,
assorted fresh fruits,
cool whip topping for garnish;
Prepare vanilla pudding according to the instructions on the box. Spoon vanilla pudding half way into the waffle bowls. Top with your selected fresh fruits and garnish with cool whip. Refrigerate until serving time.
Tuesday, September 15, 2009
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a round cake pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Monday, September 14, 2009
Baked beans, potato salad, green salad and garlic bread (not pictured) was served as side dish.
Chocolate cake, cheese danish, grapes, watermelon and assorted ice cream for dessert completed our Sunday get together meal. We had lots of fun!!!