Wednesday, November 19, 2008

Lemon Curd Cupcakes

These were a raving hit. I think. My family LOVED them. I think they were divine. If only I had working tastebuds. This killer of a cold has wiped out my olfactory factory. (did I get that right Pchick?) Anyways... even though there's three separate parts, it doesn't take long, and it's all worth it. (I think) This comes from the Apr/May 2007 Taste of Home cupcake special. How can you go wrong with Taste of Home? It's adapted a little, but generally the same.

Lemon Curd:
3 Tbsp. + 1 1/2 tsp. sugar
3 Tbsp. lemon juice (one lemon's worth)
4 1/2 tsp. butter
1 egg
1 teaspoon grated lemon peel

3/4 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
1 tsp grated lemon peel
1 1/2 c. flour
1/2 tsp b. powder
1/4 tsp. b. soda
1/4 tsp. salt
2/3 c. buttermilk (I used 1 tbsp. vinegar and 2% milk)

2 Tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 c. icing sugar
2 Tbsp. milk
1/4 tsp. lemon extract

In a small pot, cook and stir sugar, lemon juice, butter, egg and lemon rind. Bring to a gentle boil, cook 2 minutes longer. Cool 10 minutes.

In mixing bowl, cream butter and sugar. Add eggs, vanilla and lemon peel. Add flour,`b. soda, b. powder and salt, mixing while adding the buttermilk.

Fill cupcake papers... I used 15, so I filled the remaining 9 on the second pan with water. Bake at 350 for 20-25 minutes. Cool 10 minutes, remove from pans and cool completely.

Make frosting while you wait, but DO NOT FROST YET. (avoid my mistake) I filled my cake decorator tool with the lemon curd, and with a long skinny tip, I poked into each cupcake, squirting enough curd to gently round the cupcake. THEN you frost the cupcakes, and they look and (I hear) smell wonderful.

Sunday, November 16, 2008


Tell me what's wrong with this recipe:

Crunchy Barbecued Chicken

Barbecue flavored potato chips add a crunchy texture to this dish. Serve it at your next 4th of July party or Labor Day picnic.

Serving: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

5 cups low-fat ranch salad dressing
1 tsp. garlic powder
1/4 tsp ground red pepper
1 10-oz package fat-free barbecue potato chips
4 halved boneless skinless chicken breast

Okay... anyone spotted the ridiculousness yet? (okay, already with just 5 ingredients I am naturally a bit skeptical) How about the 5 CUPS of dressing? This seems a bit inane.

I was surfing for some ideas of good meals for a busy week... looks like I'll keep surfing... I love ranch, but that seems excessive.... anyone?

Wednesday, November 12, 2008

Parmesan Chicken

This little number is an easy fix on a weeknight, or any night! I served it to some friends tonight, with spaghetti, Greek tomato sauce and Caesar salad. I found it on the Taste of Home website.

1/2 c. parmesan
1/4 c. fresh breadcrumbs (I used one bun)
1 tsp. oregano
1/4 tsp. paprika
parsley, salt & pepper
1/4 c. butter (approx)
6 chicken breasts (fresh or thawed)

Mix dry ingredients. Dip breasts in butter (snicker, snicker), dredge in flour. Place on parchment lined cookie sheet. Bake at 400 degrees for 20-25 minutes. (I flip after 18 minutes or so)

Tuesday, November 4, 2008

Bev's Licorice Snaps

These are from my Mom. (also here) Got raves at Mom's n Tots this morning with this recipe. These are great served with tea.

1 c. margarine, softened
1 c. brown sugar
1 egg
2 1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cloves
1 Tbsp. anise seed
1/2 c. chopped pecans

Mix all ingredients, blending well. (chopped up the anise seed a bit with a knife first (mortar and pestle would be great!)) Divide dough in half, shape into two 10 inch rolls, flattening the sides to make square cookies. Wrap in wax paper and chill for at least 4 hours. Slice into 1/4" slices, place on ungreased cookie sheets and bake at 375 for 10-12 minutes (should be just slightly brown around the edges).

Glazed Banana Spice Loaf

1 large banana (or 1 1/2 small bananas)
1/2 c. margarine or butter
2/3c. sugar
2 eggs (3 small)
2 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg (less)
1/4 tsp. allspice
1/4 tsp. ground cloves
2/3 c. sour cream
1 tsp. vanilla
icing sugar (I can't remember how much - 1/2 cup?)
1-2 tbsp. lemon juice

Mash banana, set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add flour, salt, soda and spices, stir to combine. Add sour cream, banana and vanilla, mix just enough to blend. Pour into greased 8 1/2 x 4 1/2 loaf pan (I use glass). Bake at 350 for 45-50 (mine took over an hour - test with toothpick) minutes. Mix lemon juice with icing sugar (regular sugar works well too), stir until smooth. I poked holes with a toothpick all over the top loaf and then poured the glaze on. (I used parchment paper to line the pan, so it was easy (easi-er) to remove.)

Saturday, November 1, 2008

Sweet and Spicy Pumpkin Seeds

It may be too late for this, but this is a recipe I created from a couple different ones.

Pumpkin Seeds (little over a cup)
2 Tbsp. salt
4 c. water
1 egg white
Cayenne pepper.

Bring the water and pumpkin seeds to a boil, simmer for 10 minutes. Drain water off, dry with paper towel a little bit. Whisk 1 egg white in bowl until foamy. Toss seeds with egg white foam, then spread on parchment paper lined pan (largest). Sprinkle with sugar, salt and cayenne pepper. Bake for 20 minutes or until seeds are dry and starting to toast. After about 20 minutes I took the toastiest ones out and made sure to break up the clumps and evenly spread the rest out to dry. Since i had to leave the house for a bit, I turned off the oven and left the door open a crack with the pan still inside. They were a hit! Very tasty.