July 26, 2004
Popcorn Toppings
I use 2-4 tablespoons of each, depending on the amount of popcorn made
Butter and Popcorn Salt (so much better then margarine and regular salt)
Cayenne Pepper
Hungarian Hot Paprika
Old Bay
Parmesan Cheese
Sugar
Cumin
Curry Powder
Semisweet Chocolate Chips
Nutmeg
Chopped Chives
Chili powder and lime zest
(posted by Rachel at 8:24 PM)
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July 25, 2004
Blueberry Sour Cream Muffins
Ingredients:
2 cups flour
3/4 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream at room temperature
1 large egg, lightly beaten
1 1/2 teaspoon vanilla
2 cups blueberries
1/4 cup butter, melted and cooled
Directions:
Preheat oven to 400. Prepare 12 muffin cups. In a large bowl, stir together flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, stir together butter, sour cream, egg and vanilla until blended. Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in blueberries. Spoon batter into tins and sprinkle with remaining sugar. Bake 15-20 minutes or until toothpick comes out clean. Remove to rack and let cool at least 2 minutes before serving.
(posted by Rachel at 10:34 PM)
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July 24, 2004
Zucchini Bread/Muffins
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini
2 tsp. vanilla
Preheat oven to 350 degrees. Stir flour, baking soda, baking powder, and cinnamon in a large bowl. Beat eggs separately and add sugar until fluffy. Add egg/sugar mixture to dry ingredients and mix. Add oil, shredded zucchini and vanilla. Mix thoroughly. Variation: Zucchini Muffins. Pour into lined muffin pans. Bake for about 15-20 minutes or until toothpick comes out clean. Cool on rack. Good warm with butter. Variation: Zucchini bread. Divide batter into two greased loaf pans. Bake for 1 hour, 15 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.
A suggestion: shredded too much zucchini? Sauté it with some chopped onion and some cherry tomatoes for a summery side dish.
(posted by Rachel at 10:32 AM)
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July 20, 2004
Cream Cheese Frosting
Ingredients:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla.
Directions:
Combine cream cheese and butter until fluffy. Slowly beat in powdered sugar until mixed thoroughly. Stir in vanilla and food coloring if desired. If you are not using it immediately, store tightly sealed in the refrigerator. Spread evenly on
cupcakes, or if you must, cake.
Suggestion:
I am not a carrot cake eating type of girl, so I use this icing on chocolate and vanilla cupcakes. You could also thin it out with a little milk and use it as a frosting for cinnamon buns.
(posted by Rachel at 4:21 PM)
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July 19, 2004
Celebration Cupcakes
Ingredients:
3 cups flour
2 tsp. baking powder
1 cup butter (at room temperature)
1 2/3 cups granulated sugar
3 eggs ( at room temperature)
1 tsp. vanilla
1 1/2 cups of milk
Directions:
Preheat oven to 350 degrees. Grease cake pan. Stir together flour and baking powder in medium sized bowl. Beat together margarine and sugar in large bowl until pale and fluffy (about 5 minutes.), making sure to scrape sides of bowl as needed. Beat in eggs one at a time until blended. Beat in vanilla. Alternately stir in milk and flour mixture, starting and ending with flour until just mixed. Pour into cupcake pans. Bake 25-30 minutes. or until toothpick comes out clean. Cool cakes in pan 5 minutes then cool on rack. Ice.
Suggestion:
Good with
cream cheese frosting.
(posted by Rachel at 9:46 AM)
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July 17, 2004
Cucumber Sesame Salad
Ingredients:
2 cucumbers, sliced 1/2 inch thick
2 tablespoons sesame oil
1 tablespoon soy sauce
toasted sesame seeds
Directions:
Mix together sauce and oil. Toss with cucumbers. Sprinkle with healthy amount of sesame seeds. Chill 1/2 hour before serving.
(posted by Rachel at 2:07 PM)
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