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October 23 05:51 AM
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Recipes
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Easter Egg Cupcake Frosting

Ingredients
1/2 cup shortening 1/4 teaspoon salt 1/2 teaspoon vanilla extract 4 tablespoons warm water 1 (16 ounce) package confectioners' sugar

Directions
In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.

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Black and White Cookies

Ingredients
1 cup unsalted butter 1 3/4 cups white sugar 4 eggs 1 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 1/2 cups cake flour 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 cups confectioners' sugar 1/3 cup boiling water 1 (1 ounce) square bittersweet chocolate, chopped

Directions
Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets. In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets. Bake until edges begin to brown, about 20 to 30 minutes. Cool completely. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to). Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat. With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

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Carrot, Potato, and Cabbage Soup

Ingredients
4 large carrots, thinly sliced 2 large potatoes, thinly sliced 1 large onion, thinly sliced 1/4 medium head green cabbage, thinly sliced 2 cloves garlic, smashed 6 cups chicken stock 1 tablespoon olive oil 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon salt ground black pepper to taste

Directions
Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

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Irish Breakfast

Ingredients
6 thick slices bacon 2 tablespoons butter or margarine 4 eggs 2 small tomatoes, sliced 2 cups whole mushrooms 4 slices prepared soda bread

Directions
Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

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Sam's Famous Carrot Cake

Ingredients
3 eggs 3/4 cup buttermilk 3/4 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups all-purpose flour 2 teaspoons baking soda 2 cups shredded carrots 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple with juice 1 cup raisins

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving.

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Irish Cream Chocolate Cheesecake

Ingredients
1 1/2 cups chocolate cookie crumbs 1/3 cup confectioners' sugar 1/3 cup unsweetened cocoa powder 1/4 cup butter 3 (8 ounce) packages cream cheese, softened 1 1/4 cups white sugar 1/4 cup unsweetened cocoa powder 3 tablespoons all-purpose flour 3 eggs 1/2 cup sour cream 1/4 cup Irish cream liqueur

Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C). In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

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Restaurant-Style Buffalo Chicken Wings

Ingredients
oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings

Directions
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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King Cake

Ingredients
2 (.25 ounce) packages active dry yeast 1/2 cup white sugar 1 cup warm milk (110 degrees F/45 degrees C) 1/2 cup butter, melted 5 egg yolks 4 cups all-purpose flour 2 teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon grated lemon zest 1 (8 ounce) package cream cheese 1/2 cup confectioners' sugar 2 cups confectioners' sugar 1/4 cup lemon juice 2 tablespoons milk 1 tablespoon multicolored candy sprinkles

Directions
In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles

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Chocolate Strawberries

Ingredients
5 ounces bittersweet chocolate chopped 1 pint fresh strawberries with leaves

Directions
In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

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Banana Crepes

Ingredients
1 cup all-purpose flour 1/4 cup confectioners' sugar 2 eggs 1 cup milk 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt

1/4 cup butter 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup half-and-half cream 6 bananas, halved lengthwise 1 1/2 cups whipped heavy cream 1 pinch ground cinnamon

Directions
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

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