Red Lobster's Cheddar Biscuits

Ingredients:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Directions:

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

Great website w/old fashioned recipes

http://oldrecipebook.com/bananabread.shtml
Here's some easy recipe ideas on what to do with leftover bananas. Banana Bread is our favorite, especially around the holidays, and this Banana Bread recipe is so easy. A simple, easy, one bowl recipe that I have made for years.
If you own a freezer make several loaves to keep on hand for quick snacks and sandwich making. Banana bread is also a favorite "bake sale" item.
Also. I have a easy recipe for Banana Pudding using Vanilla Wafers, and several other Banana Recipes. If you enjoy working Craft Fairs there is a recipe that will not only make you a fortune, but will make you very popular too.
Banana Tips:
-Buy some already browning bananas at the store, they are cheaper.
-To brown bananas faster, put in a paper sack.
-Use banana peels to shine your shoes.
-Mash leftover bananas, add a little lemon juice, and freeze. They won't turn brown.
-Dip your bananas in lemon juice right after they are peeled. They will not turn dark and the faint flavor of lemon really adds quite a bit. The same may be done with apples.
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Easy Banana Bread

This is my favorite Banana Bread recipe!
In a large bowl Mash 3 bananas with a fork
Add in order:
1 cup sugar and mix well1 teaspoon baking soda and mix well
1/2 teaspoon salt and mix well
1/4 cup melted butter and mix well
2 eggs and mix well
1 1/2 cups flour and mix well
Pour into a buttered loaf pan and bake at 325 for about an hour, check after 45 min. Insert a knife in center, if it comes out clean it's done. Cover with foil if getting too brown. Sprinkle chopped pecans on top if you like.

Banana Bread

1/2 c. shortening
2 eggs
1 cup nuts
1/2 tsp. soda
1 tsp. salt
1 cup sugar
3 large bananas, mashed
2 cups flour
1 tsp. baking powder
1 tsp. vanilla
Cream shortening and sugar. Blend in eggs slowly. Add bananas and vanilla. Blend in sifted dry ingredients. Fold in nuts. Bake at 325 for 45 to 60 minutes in a greased loaf pan.
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Banana Split Cake

3 sticks butter
2 cups graham crackers
2 cups powdered sugar
1 - 9oz tub Cool Whip
2 eggs
3 or 4 bananas
1 cup crushed pineapple, drained
1/2 cup chopped nuts
1/2 cup chopped cherries (maraschino)
Mix 1 stick butter and graham crackers and press into 9x12 pan. Beat in a large bowl for 15 minutes 2 sticks butter, 2 cups powdered sugar, and 2 eggs. Pour into crust and add the sliced bananas, and crushed pineapple. Add Cool Whip, then nuts and cherries. Chill 3 or 4 hours or overnight.
Recipe from 1968 church cookbook
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Old Fashion Banana Pudding

2 pkg. vanilla Jello pudding, not instant
1 box graham crackers
bananas
Line a nice casserole dish with the graham crackers. Slice a couple bananas on top of the graham crackers. Cook the pudding adding milk as directed. Pour half on top of the graham crackers and bananas. Add more graham crackers and sliced bananas, top with remaining pudding. Refrigerate.

How to Make Banana Pudding Recipe

2 pkg. vanilla Jello pudding, not instant
1 box vanilla wafers
bananas
Line a nice casserole dish with the vanilla wafers. Slice a couple bananas on top of the vanilla wafers.
Cook the pudding adding milk as directed. Pour half on top of the wafers and bananas. Add more wafers and sliced bananas, top with remaining pudding. Refrigerate.
Recipe from 1955
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Banana Cookies

1 c. butter
1 c. sugar
2 eggs
1/2 c. sour cream
1 1/2 cups mashed ripe bananas(3or4)
3 c. unsifted flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter and sugar; add eggs and sour cream. Sift dry ingredients together and add to creamed mixture. Drop by teaspoonfuls onto slightly greased cookie sheets and bake in 350 oven for 10 minutes.
Recipe from a 1983 cookbook
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Healthy Breakfast Idea

Forget cereal for breakfast! When I lived in California in the 1970's, everyone was a health nut, eating bean sprouts on rye bread with avocado slices, etc. Bananas and orange juice was considered our healthy breakfast.
Slice some bananas in a cereal bowl. Pour in some orange juice and eat with a spoon. Fast, delicious and easy. You will be surprised at how good this is. Sometimes I make this the night before and it's even better in the morning, after the bananas soak in the orange juice.
Recipe from 1973

Banana Strawberry Ice

This has got to be the original recipe for those frozen drinks out there. If you have a vegetable juicer with a special fitting, (I think she got this certain type to make baby food for her little one,) I saw a lady selling these Banana Strawberry Ices at a church Christmas craft social in 1987, and she made a fortune.
She froze strawberries, and froze bananas that were peeled and cut in thirds. Took her juicer and a cooler full of ice, strawberries and bananas to the fair. When someone asked to buy one, she took a couple strawberries and a piece of banana and used her juicer to puree them into a paper cup. Instant frozen fruit slushy!
Recipe from 1986

Chocolate coated frozen bananas on a stick

I've seen them, but I don't know how good they are. Here's how to make them though. Cut bananas in half, insert a popsicle stick, and freeze. Melt some chocolate chips on low heat. and dip your frozen bananas and put them back in the freezer till snack time.

Banana Bundles

Plain pastry
1/2 cup sugar
1 teaspoon cinnamon
6 bananas
Peel and cut the bananas in half crosswise. Roll in cinnamon sugar. Place on a square of pastry about 1/8 inch thick and roll completely around the banana. Bake at 425 for 35 to 40 minutes or until brown. Serve hot with whipped cream or hard sauce.
(HARD SAUCE - 1 cup powdered sugar, 1/2 cup butter, 1/2 tsp vanilla, 1/8 tsp salt. Combine ingredients and cream well. Press into a mold. When firm, unmold and serve.)
Recipe from 1953

Easy Yellow Cake

2 eggs beaten
1/8 tsp salt
1 cup sugar
1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1/2 cup hot water
1 Tblsp butter

Beat eggs 5 minutes, adding salt, beat in sugar and vanilla, Sift flour and baking powder together, and add. Melt butter in hot water and add. Use an angel food cake tin. Bake at 350 till done.

Apple Bread

2 cups flour
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 cup sugar
2 eggs
1/2 cup butter
1 1/2 Tblsp sour milk
1 cup fresh apple peeled and chopped
Nuts if desired
Mix first 4 ingredients. Cream sugar and butter, add eggs and sour milk. Beat and add dry ingredients to it a 1/2 cup at a time. Add apples and nuts. Bake at 325 for 45 minutes. The recipe calls for an 8x8x2 in pan but I found for this size pan it had to be cooked a little longer. Just check it occasionally. The dough should be of a consistancy of biscuit dough. You can use sweet milk, only use a teaspoon of vinegar as part of the 1 1/2 Tblsp of tart milk.
Recipe from 1963 Church Cookbook from Indiana

Pumpkin Cookie Recipe

2 cups flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup soft butter
1 cup packed brown sugar
1 cup white sugar
1 egg
1 tsp. vanilla
1 can pumpkin
assorted icings, chocolate chips or chopped nuts.
Preheat oven to 350. Combine first five ingredients. Cream the butter add the sugars gradually and beat till light and fluffy. Add egg and vanilla, and mix well. Alternate the addition of the dry ingredients with the pumpkin, mixing well after each addition. Stir in Chocolate chips and nuts if desired.
For each cookie drop 1/4 cup dough onto lightly greased cookie sheet and spread into a pumpkin shape using a butter knife. Add a plop for the stem. Bake 20 to 25 minutes until cookies are lightly browned and firm. Remove from cookie sheets and cool. Decorate.

Pumpkin Cheesecake

1-16oz box pound cake mix
3 eggs
2 T. margarine (or butter) melted
4 tsp. pumpkin pie spice
1-8oz pkg. cream cheese, softened
1-14oz can Eagle Brand condensed milk
1-15oz can pumpkin (about 2 cups)
1/2 tsp. salt
1 c. chopped nuts
Preheat oven to 350. In a large mixing bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp. pumpkin spice until crumbly. Press mixture into bottom of a 9x13 cake pan. In mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand milk and the remaining 2 eggs, pumpkin, the remaining 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle with nuts. Bake 30 to 35 min. or until set. Cool Chill in refrigerator and top with Cool Whip. (Make your own condensed milk)
Recipe from a 1998 Platte SD "Neighborhood Delights"

Salt Water Taffy Recipes

Peppermint Salt Water Taffy

2 cups sugar
1 cup light corn syrup
1 1/2 tsp. salt
2 tablesp. butter or margarine
1/4 tsp. oil of peppermint
7 drops green food coloring
Combine sugar, syrup, salt, and 1 1/2 cups water in 2 quart saucepan. Cook slowly, stirring constantly, till sugar dissolves.
Cook to hard ball stage (260) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered 15 1/2 x 10 1/2 x 1 inch pan.
Cool till comfortable to handle. Butter hands; gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut in fourths; pull each piece into long strand about 1/2 inch thick. With buttered scissors, quickly snip in bite-size pieces. Wrap each piece in waxed paper. Makes 1 1/4 pounds

Homemade Salt Water Taffy

Start by mixing 1 cup white sugar and 1 Tablespoon of white corn syrup, 1 Tablespoon butter and 1/2 cup water. Cook over moderate heat until putting a few drops in a dish of cold water, the mixture will form a ball and hold it's own shape(or 254 on a candy thermometer)
Remove from heat and add food coloring and flavoring if you wish. Pour mixture on a buttered platter.Cool until you can easily handle. Butter your hands and start to pull the taffy. Pull it till it becomes light in color. Then pull into a roll, snip off bits and wrap in individual pieces of wax paper.

Red Velvet Cupcake recipe (icing recipe not included)

Red Velvet Cupcakes

Ingredients -

2-1/2 cups All-Purpose Flour 2 tablespoons Cocoa Powder 1 1/2 teaspoon Baking Powder 1 teaspoon Salt 1/2 cup Butter, softened 1-1/2 cups Granulated Sugar 2 Eggs 1-1/2 teaspoon Red Food Coloring 1 teaspoon Vanilla Extract 1 cup Buttermilk 2 tablespoons Water 1-1/2 teaspoons White Vinegar 1 teaspoon Baking Soda

Preparation:

1. Preheat oven to 350 F. 2. Place cupcake baking cups into muffin tin. 3. Combine all-purpose flour, cocoa powder, baking powder and salt in a medium-mixing bowl. 4. In a large mixing bowl, cream butter and sugar with electric mixer. Butter mixture should be light and fluffy. Continue mixing and add in eggs, red food coloring, and vanilla extract until well blended. 5. Alternately add buttermilk and flour mixture to creamed butter mixture. 6. Mix water into cupcake mixture 7. Combine vinegar and baking soda, in a small bowl. Gradually stir vinegar mixture into cupcake batter. 8. Spoon cupcake batter into cupcake baking cups. 9. Bake 20 minutes, or until toothpick inserted comes out clean. 10. Remove cupcakes from muffin tin and cool completely before icing.

A few random recipes found online

SALMON Patties

Ingredients

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 1 (14-ounce) can wild salmon, checked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

FRENCH CUT STEAK

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 1 (1 pound) skirt steak, cut in half
• 2 tablespoons vegetable oil, divided
• 1/4 cup butter, divided
• 2 medium sweet onions, sliced
• 1/3 cup white wine
• 2 tablespoons red wine vinegar
• 1/3 cup beef stock or broth

Directions

In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

BBQ Wraps

INGREDIENTS:

2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	container (18 oz) refrigerated original barbecue sauce with shredded chicken
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup shredded sharp Cheddar cheese (4 oz)
3/4	cup diced seeded plum (Roma) tomatoes (about 2 medium)
1/2	cup chopped green onions (8 medium)
1/2	cup sour cream
	Fresh fruit, if desired
	Fresh cilantro sprigs, if desired

DIRECTIONS:

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough onto work surface. Separate each into 4 rectangles; stretch each slightly into 5 1/2x5-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough onto work surface. Cut each into 4 rectangles; stretch each slightly into 5 1/2x5-inch rectangle.
3.	In large bowl, mix barbeque sauce with shredded chicken, beans, 3/4 cup of the cheese, 1/2 cup of the tomatoes and 1/4 cup of the onions. Spoon about 1/2 cup chicken mixture lengthwise down half of each dough rectangle to within 1/4 inch of edges. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet. Sprinkle with remaining 1/4 cup cheese.
4.	Bake 15 to 20 minutes or until deep golden brown. Meanwhile, spoon sour cream into small serving bowl, sprinkle with remaining 1/4 cup onions and 1/4 cup tomatoes.
5.	To serve, cut each wrap in half crosswise. Serve with sour cream mixture. Garnish with fresh fruit and cilantro sprigs. Serve warm.
High Altitude (3500-6500 ft):  Bake 17 to 22 minutes.

NUTRITION INFORMATION:

1 Serving: Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 45mg; Sodium 1090mg; Total Carbohydrate 50g (Dietary Fiber 5g, Sugars 17g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 20% Exchanges: 2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

PIZZA IN A CRESCENT

Spicy pepperoni and melted mozzarella peek through the top of these easy-to-eat pizza sandwiches.

Prep Time: 15 Min

Total Time: 30 Min

Makes: 4 sandwiches

INGREDIENTS:

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	package pepperoni slices (3 1/2 oz)
4	tablespoons spaghetti or pizza sauce
1	package (6 oz) mozzarella cheese slices

DIRECTIONS:

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7x5-inch rectangles.
3.	Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.
4.	Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.
5.	Bake 13 to 16 minutes or until golden brown.
High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:

1 Sandwich: Calories 470 (Calories from Fat 280); Total Fat 31g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 50mg; Sodium 1180mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 6g); Protein 20g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 4 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Cupcake Recipes found online

Vanilla Frosting

Ingredients

Makes 10 cups

• 1 1/2 cups plus 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 2/3 cup water
• 6 large egg whites, room temperature
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Heat 1 1/2 cups sugar, the corn syrup, and water in a small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into a glass measuring cup.
2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium-low, and add remaining 2 tablespoons sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately.

RASPBERRY TRIFLE CUPCAKES

• 1 stick unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup self-rising flour
• 1 1/3 cups raspberries, halved

Preheat the oven to 350F.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour into the mixture and fold in, then fold in the raspberries.
Spoon the mixture into the paper liners and bake in the preheated oven for 18 minutes until risen and golden and a skewer inserted in the center come out clean.  Transfer to a wire rack to cool.
To decorate

• 1 tablespoon kirsch
• 1/4 cup heavy cream
• 1/2 cup fresh custard sauce
• 7 oz raspberries and red currants, or other seasonal berries of your choice

To decorate, prick each cupcake all over with a skewer and pour 1/4 teaspoon kirsch over each one, allowing it to soak into the cupcake.  Whip the cream, then fold in the custard sauce and spoon on top of the cupcakes.  Top each cupcake with raspberries and red currants, or seasonal berries of your choice
makes 12

Basic buttercream frosting

Ingredients

Makes about 4 cups

• 12 ounces (3 sticks) unsalted butter, softened
• 1 pound confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Fresh strawberry cupcakes

Ingredients

1 3/4 cups All-purpose Flour
1 cup Sugar
2 whole Eggs
1/2 teaspoon Almond or vanilla extract
1 teaspoon Baking Soda
1/2 cup Chopped Walnuts
1/2 cup Vegetable Oil
10 ounces Pkg frzn sweet Strawberries*

Method

* or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3 loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired.

Yield

24 Servings
Very Vanillla cupcakes
Ingredients (makes 12)

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 2 tsp. vanilla extract
• 1/2 cup milk

Directions

1. Whisk together flour, baking powder and salt.
2. In another bowl, beat butter with a mixer on high until fluffy.  Gradually beat in sugar.  Reduce speed to medium, beat in eggs one at a time, then add the egg yolk and vanilla.  Reduce speed to low and alternate beating in flour misture and milk until blended.
3. Fill muffin tins with paper liners.  Spoon batter into tins, about 3/4 full each.
4. Preheat oven to 350 degrees.  Bake 20 minutes until cupcakes tops are lightly golden.  Cool 15 minutes in the tins on a wire rack.  Add frosting as desired.

Strawberry Frosting Recipe

Ingredients

Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream

Strawberry Meringue Buttercream

Ingredients

Makes 5 cups

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth

Victoria Cupcake Recipe – Strawberries & Cream

By Lala on Jul 03, 2010 in Cupcake Recipes, Fruity Cupcake Recipes, Summer Cupcakes

The idea of these cupcakes is for the cake to rise over the height of the paper liner so you can slice it off and then sandwich it with cream and strawberries – so avoid very deep paper liners for this recipe.  Go for pretty ones, about 1 inch deep instead, and serve them up at an afternoon tea party.
VICTORIA CUPCAKES

• 1 stick unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup self-rising flour
• 1/2 teaspoon baking powder
• 1 teaspoon pure vanilla extract

Preheat the oven to 350F degrees.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time.  Combine the flour and baking powder and sift into the mixture.  Fold in, then stir in the vanilla extract.
Spoon the mixture into the paper liners and bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.
To decorate

• 2 tablespoons strawberry jelly
• 3/4 cup heavy cream
• 8 oz. strawberries, thickly sliced
• confectioners sugar, for dusting

To decorate, using a serrated knife, carefully slice the top off each cupcake, down to the level of the paper liner.  Spread each cupcake with about 1/2 teaspoon jelly.
Whip the cream and spoon on top of the jelly-covered cupcakes, then top with slices of strawberries.  Replace the top of each cupcake and dust with confectioners sugar.
makes 12

Perfect Engagement Bling (Ring) Cupcakes 

Engaging thought:  This design is very color versatile and can be easily adapted to coordinate with the colors of the real engagement ring!
Ingredients for 36 cupcakes:

• 1 batch of little vanilla cupcakes in silver foil cups
• 1 batch of fondant icing
• small quantity of petal paste
• small circular cutters
• assorted sizes of silver or colored bail decorations
• edible silver or gold paint
• edible glue

Directions:

• Carefully ice the top of each cupcake with a neat circle of fondant icing and allow to set.  Take care not to make the mixture too thin.
• Make the ring band out of thinly rolled petal paste, using two concentric circular cutters, and then paint with edible silver paint (or gold if you prefer).
• Apply the ball decorations, securing in place with edible glue, to complete the ring.