Thursday, September 13, 2012

Taste of Home Best Loved Recipes


This week Taste of Home Best Loved Recipes will be released to the trade- available where books are sold!
 
So I thought celebrating Best Loved Recipes with Pumpkin Cupcakes would be the perfect fall match-up!  I didn't frost mine, the family got too them right away and with full mouths' declared they didn't need frosting!
 


Yield: 16 cupcakes
Prep: 30 min.
Bake: 20 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 2 eggs
  • ¾ cup maple syrup
  • ½ cup 2% milk
  • 1-½ cups all-purpose flour
  • 1-¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup butter, softened
  • 1-½ cups confectioners' sugar

Directions
1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.


2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

3. For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

Thursday, September 6, 2012

Mini Tarts & Prosecco Citrusade

Looking forward to a great holiday entertaining season I want to share with you the perfect way to greet your guests!  Get the party started with a pairing of Mini Goat Cheese Tarts and a glass of refreshing Prosecco Citrusade.

Super simple to make so you'll have time to spend with your guests!



Ingredients for the Mini Tarts:
5 ounces goat cheese
1 egg
3 sprigs each fresh oregano & thyme finely chopped
Pinch salt & pepper
½ sun dried tomato minced
4 tablespoons cottage cheese
1/3 cup Italian bread crumbs
1 box mini filo tarts
Method:
Mix together the goat cheese, egg, herbs, salt, pepper, sun dried tomato and cottage cheese
Lightly toast the bread crumbs in a medium sauté pan
Add the cheese mixture and warm, stirring constantly for 5 minutes
Fill the tarts and serve
Prosecco Citrusade
Ingredients:
1 Bottle Prosecco
2 Lemons
2 Limes
2 Oranges
2 Tablespoons sugar
Method:
Juice 1 lemon, 1, lime, 1 orange
Slice the remaining fruit
Mix together the juice and sugar
Add the sliced fruit
Pour in one bottle of prosecco
Serve and enjoy!