GRAND MARNIER CUPCAKES

*Kathy's Collection*

Chocolate goes well with Grand Marnier-a winning combination!!!

CUPCAKES

6 TB unsalted butter, softened
3/4 cup sugar
1 egg
1 TB finely grated orange peel
1 tsp Grand Marnier or orange juice
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream

GLAZE

1/3 cup sugar
2 TB fresh orange juice
2 TB Grand Marnier or additional orange juice

TOPPING

3 oz semisweet chocolate, coarsely chopped
1/2 tsp shortening

1. Heat oven to 350 degrees. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5-6 minutes or until light and fluffy. Beat in egg, 1 TB orange peel and 1 tsp Grand Marnier.

2. In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternatively with flour mixture. Spoon batter into muffin pan, filling two-thirds full.

3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.

4. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 TB Grand Marnier.

5. Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze.

6. Place chocolate in small heavy resealable plastic bag; and shortening and seal. Place in pan of simmering water, turn off heat. Allow bag to sit several minutes; remove from water. Smooth melted chocolate by working bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle chocolate over cupcakes.

12 cupcakes

(Source: Cooking Club of America & photo also)

CUPCAKE TIP

*You can freeze unbaked cupcake batter for future use. Make the batter and fill the cups as usual, using baking cups. Place the whole pan in the freezer for several hours until the batter has frozen. Remove the individual cupcakes from the pan and store them in a plastic freezer bag or airtight container. When you're ready to bake them, place the frozen cupcakes in a muffin pan and bake according to original recipe, adding another 5-10 minutes baking time, or until they're set and a toothpick inserted in the center comes out clean.

(Source: Cooking Club of America & google+ photo)

CUPCAKE TIP

*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)

Sunny Morning Doughnuts :)

*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)

FRESH MOZZARELLA SANDWICHES :)

*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)

Shredded Beef Au Jus :)

*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)

SCOTCH EGGS :)

*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)