*If you bake cupcakes directly in the muffin pans, grease the cups with nonstick cooking spray. If you use foil baking cups, grease these too. This helps the liner release without damaging the cupcake. On the other hand, if you use paper baking cups, do not grease them because the spray tends to flatten the papers.
(Source: Cooking Club of America & google+ photo)
*Kathy's Collection*
SUPER EASY TO MAKE!!!
4-1/2 -5 cups all-purpose flour
1-1/4 cups sugar
4 tsps baking powder
1 tsp salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 TB orange juice
4 tsps grated orange peel
+Oil for deep-fat frying
+Confectioners' sugar
1. In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel; stir into the dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.
2. Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter in an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. YIELD: 20 doughnuts.
(Source: Taste of Home & google+ photo)
*Kathy's Collection*
REFRESHING AND LIGHT!
PREP/TOTAL TIME: 15 min.
8 slices sourdough bread, toasted
1/4 cup wasabi mayonnaise
1/2 pound fresh mozzarella cheese, sliced
2 medium tomatoes, sliced
4 thin slices sweet onion
8 fresh basil leaves
1. Spread toast with wasabi mayonnaise. On four slices, layer the mozzarella cheese, tomatoes, onion and basil leaves, top with remaining toast. YIELD: 4 servings.
(Source: Taste of Home & photo also)
*Kathy's Collection*
YUMMY!!!
PREP: 10 min. COOK: 6 hours
1 boneless beef chuck roast (3 pounds)
2 cups water
2 tsps beef bouillon granules
1-1/2 tsps dried oregano
1 tsp garlic salt
1 tsp seasoned salt
1/4 tsp dried rosemary, crushed
8 hamburger buns, split
1. Cut roast in half and place in a 4-or 5-quart slow cooker. Combine the water, bouillon granules and seasonings, pour over beef.
2. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
3. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup meat on each hamburger bun. Serve the sandwiches with additional cooking liquid on the side. YIELD: 8 servings.
(Source: Taste of Home & photo also)
*Kathy's Collection*
I JUST LOVE THESE!!!
1 pound bulk pork sausage
+Salt and pepper to taste
6 hard-cooked eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes
1. Divide sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan.
2. Bake, uncovered, at 400 degrees for 30 minutes or until the meat is no longer pink, turning every 10 minutes. These can also be deep fried. YIELD: 6 servings.
(Source: Taste of Home & google+ photo)
