August 19, 2005
Red Velvet Cupcakes
Ingredients:
2 cups all-purpose flour
1 1/2 cups sugar
1 cup buttermilk*
1/2 cup (1 stick) butter, softened
1/3 cup baking cocoa (we used Special Dark baking cocoa)
2 eggs
2 tablespoons red food color
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F. Beat butter and sugar in large bowl. Add eggs and vanilla, combine well. In a measuring cup stir together buttermilk and food color. In a large bowl, stir together flour, cocoa and salt. Add the flour mixture to the butter mixture, alternating with the colored buttermilk. Stir in baking soda and vinegar. Pour into 24 lined cupcake pans with papers or grease and flour. Will also make: 1 layer cake (two 9-inch round baking pans) or one 13x9-inch baking pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Good with
Cream Cheese Icing*Out of buttermilk? Try
this.
(posted by Rachel at 8:50 PM)
()
August 18, 2005
Cream Cheese Icing
Ingredients:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
food coloring (optional)
Directions:
In a large bowl combine butter and cream cheese. Beat together until fluffy. Slowly beat in powdered sugar until smooth. Stir in food coloring and vanilla.
(posted by Rachel at 8:50 PM)
()
August 17, 2005
Instant Buttermilk
Out of buttermilk? Use 1 tablespoon white vinegar plus milk to equal 1 cup.
(posted by Rachel at 8:51 PM)
()
August 09, 2005
Slow Cooker Macaroni and Cheese
Ingredients:
2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 tablespoons butter
2 cups (8 oz) shredded sharp Cheddar cheese, reserving 1/2 cup
2 cups (8 oz) pasta, cooked 5 minutes and drained
Directions:
In a microwavable bowl, combine the corn starch, salt, dry mustard and pepper. Stir in milk. Add butter. Heat for 5 minutes. Stir in 1 3/4 cups cheese until melted then add pasta. Pour into slightly greased crock pot. Sprinkle with reserved cheese. Cover and heat on the high setting for 30 minutes. Then switch to low until ready to eat (if late) or keep on high 20 more minutes and then serve.
(posted by Rachel at 8:11 PM)
()
