Mini Mouse Party Cupcakes
Ingredients & Directions 1 pk Pudding-included devil’s -food cake mix 1 1/4 c Water 1/2 c Oil 3 Eggs 1 qt (4 cups) vanilla ice cream 16 Chocolate sandwich cookies -or mints Small candies String licorice Heat oven to 350?F. Line 24 muffin cups with paper baking cups. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Fill lined muffin cups 2/3 full. Bake at 350?F. for 20 to 30 minutes or until cupcakes spring back when touched lightly in center. Remove from pans; cool completely. Remove paper baking cups from 8 cupcakes; set aside. (Wrap and freeze remaining cupcakes for later use as directed.) Line 15x10x1 inch baking pan with waxed paper. Using 1/2 cup ice cream scoop, place 8 rounded scoops of ice cream about 2 inches apart on paper-lined pan. Decorate each scoop of ice cream to resemble a mouse, using 2 cookies for ears and small candies and licorice for facial features and whiskers. Freeze until serving time. To serve, place cupcakes in 8 serving bowls; top each with decorated ice cream. Yield: 8 servings. High Altitude: Above 3500 Feet: Add 1/4 cup flour to dry cake mix and increase water to 1 1/3 cups. Fill cups half full. Bake as directed above. Yield: 8 servings Yields 8 Servings
Orange Blueberry Cake (modified)
Ingredients & Directions –CAKE– 3/4 c Egg beaters 99% egg -substitute 1/4 c Butter; softened 1/4 c Lighter Bake 1 c Orange juice; unsweetened 1/2 ts Orange extract 2 1/2 c White flour; unbleached 1 ts Baking soda 2 ts Baking powder 1 ts Cinnamon 3/4 ts Grated lemon rind 1/2 c Coconut flakes 1 c Blueberries; fresh TOPPING 1/3 c Coconut flakes Beat together egg beaters, butter, Lighter Bake, orange juice, and orange extract. Add flour, baking soda, baking powder, cinnamon, and grated lemon rind; beat well. Stir in I cup flaked coconut and blueberries. Spoon mixture into an oiled and floured 9″‘ by 13 ” baking pan. Spread batter evenly in pan. Sprinkle 1/3 cup flaked coconut over batter. Bake at 350 degrees for 20 to 25 minutes or until browned. Cool on a wire rack. Serves 8 to 10. Yields 8 Servings
Laverbread And Crab Souffles With Cockle Sauce
Ingredients & Directions -THE SOUFFLES- 1 Boiled crab; -OR- 6 oz -Prepared Crabmeat 6 oz Prepared laverbread -OR- nori or spinach 2 oz Butter 2 oz Flour 3/4 pt Milk 3 Eggs 1/2 ts Grated nutmeg Salt & pepper -COCKLE SAUCE- 1/4 pt White sauce from souffle mix 1/4 pt Whipping cream 4 oz Cockles or clams (shelled) 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat – discarding only the mouthpiece and the grey “dead man’s fingers” that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. Yields 8 Servings
White Chocolate Raspberry Cake
Ingredients & Directions 1/4 lb White chocolate 6 tb Unsalted butter 6 Eggs 2 tb Sugar 1/4 c All-purpose flour 2 pt Raspberries PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired. Yields 10 Servings
Crawfish And Corn Cakes
Ingredients & Directions 2 tb Olive oi1 1 Ear of sweet corn, shucked, Corn reserved (about 1 cup) 1/2 lb Crawfish tails 2 tb Minced shallots 1 ts Salt, in all 8 Turns fresh ground black Pepper 2 Eggs 1 c Heavy cream 3/4 c Yellow cornmeal 1/2 c All-purpose flour 1/2 Masa flour 2 ts Baking powder 1/8 ts Cayenne pepper 3/4 c Water 3 oz Caviar 1/4 c Chopped egg yolks 1/4 c Chopped egg whites 1/4 c Minced red onions 1/4 c Capers 1 c Chive sour cream Over medium heat, in a medium saut? pan, heat the olive oil for 1 minute. Saut? the corn, crawfish, shallots, ? teaspoon salt, and black pepper for 5 minutes. Stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. A whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saut? pan with the oiled towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1/2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter EMERIL LIVE SHOW #EMIA44 Yields 4 servings
Frozen Strawberry Lemon Meringue Torte Pt 2
Ingredients & Directions See part 1 Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries. Yields 1 servings
Golden Sugar Cookies
Ingredients & Directions 2 1/2 c Sifted flour 2 c Sugar 1/2 t Vanilla 1/4 t Salt 1 t Baking soda 2 ea Egg yolks 1 t Lemon flavoring 1 c Butter 1 t Cream of tartar Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette Yields 1 servings
