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I just uploaded my Strawberry Lemonade Cupcakes and here's another fun summer time cupcake recipe for you to try th

  • Cupcakes:
  • 3 cups cake flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 cup plus 2 tbsp. limeade concentrate
  • 3 eggs
  • 3/4 cup milk (I used 1%)
  • Lime Syrup:
  • 3/4 cup limeade concentrate
  • 1/2 cup confectioners’ sugar
  • Frosting:
  • 3 3/4 cups confectioners’ sugar, sifted
  • 1/2 cup butter, softened
  • 4 tbsp. (or more) maraschino cherry juice
  • red food coloring (optional)
  • Garnish:
  • fresh lime slices
  • maraschino cherries
0/5 (0 Votes)

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1. Mix batter ingredients together in a pre-sprayed 8 X 8 inch baking dish

  • Batter
  • 1-1/2 cups all purpose flour
  • 2 envelopes Rapid Rise Yeast
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2/3 cup very warm milk
  • 1/4 cup butter or margarine, melted
  • 1 egg
  • Cream Cheese Topping
  • 8 oz cream cheese, softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 tbls corn starch
  • 1/2 tsp pure vanilla extract
  • Fruit Filling
  • 1 cup cherry, blueberry or apple pie filling
  • Icing
  • 3/4 cup powdered sugar
  • 1 tbls butter or margarine
  • 1/4 tsp almond extract
  • 1-1/2 tablespoons milk
0/5 (0 Votes)

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softened cream cheese is slathered in a zesty mixture of pineapple preserves and horseradish

  • 1 (6.5 oz) jar pineapple fruit reserves
  • 1 (4 oz) jar prepared horseradish
  • 1 (8 oz) package cream cheese, softened
4/5 (2 Votes)

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Easy & yummy with crackers!

  • 1 block (8oz) cream cheese
  • 1 can crushed pineapple
  • 1 can fussells cream
0/5 (0 Votes)

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Buy white peaches at Hay Day or Korean Market

  • 9-12 lbs. white peaches (no yellow)
  • 3 frozen deep dish pie shells (Oronoque Orchards or Pet)
  • 3/4 c. flour
  • 1 1/2 c. sugar
  • 9 tbsp. butter
  • Juice of one lemon
  • 1/2 gal. vanilla ice cream
4.1/5 (10 Votes)

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• Wash and rinse 5 BERNARDIN Freezer Jars and lids or 250 ml mason jars and closures

  • 3-1/2 lb (1.6 kg) plums
  • 1 1/4 cups (300 ml) water, divided
  • 1/4 cup (50 ml) lemon juice
  • 7 cups (1750 ml) granulated sugar
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
4/5 (7 Votes)

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Mix together flour, sugar, baking powder and soda, and salt

  • 2 1/2 cup flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup orange yogurt
  • 2 eggs, lightly beaten
  • 2 teaspoons orange rind
  • 1 1/4 cups fresh or frozen blueberries
0/5 (0 Votes)

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devine

  • 3 whole nectarines
  • 1/2 cup of milk
  • 1/3 cup of sugar
0/5 (0 Votes)

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Rinse Blueberries lightly and drain well

  • 1 15-ounce container blueberries in liquid. rinse lightly & drain
  • 1 package white cake mix
  • 1 package instant vanilla pudding
  • 4 eggs beaten
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • STREUSAL TOPPING
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • Mix & cut in 1/4 cup oleo & sprinkle on muffins
4/5 (1 Votes)

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Nutrition Facts Serving Size 74 g Amount Per Serving Calories 132 Calories from Fat 25 % Daily Value* Total Fat 2

  • 1 cup (250 mL) oat bran
  • 1/2 cup wheat bran
  • 1/4 cup (125 mL) whole wheat flour
  • 1 scoop Vega One All-in-One Protein Powder
  • 3 tbsp hemp hearts
  • 1/4 cup (50 mL) packed brown sugar
  • 1-1/2 tsp (7 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2.5 mL) salt
  • 1 tsp (5 mL) cinnamon
  • 1 tsp nutmeg
  • 1 cup (250 mL) buttermilk
  • 1 egg
  • 1 tbsp (15 mL) grated orange rind
  • 2 tbsp (25 mL) orange juice
  • 1/4 cup unsweetened applesauce
  • 1 peeled and diced apple
  • 1/2 cup (125 mL) raisins
  • Wheat germ (optional)
0/5 (0 Votes)

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Soup will keep for 3 days in a covered container in the refrigerator

  • 4 tablespoons butter
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 cup onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable stock ( or chicken stock)
  • 1-1/2 cups cooked wild rice
  • 1/2 to 1 cup dried cranberries
  • 1 cup of milk or half-and-half
  • 2 tablespoons dry sherry
  • salt and pepper to taste
0/5 (0 Votes)

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The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/4 cups bottled pomegranate juice
  • 1/3 cup pomegranate liqueur such as PAMA
  • 1 teaspoon fresh lemon juice
  • Special equipment: an ice cream maker
  • Garnish: pomegranate seeds
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Pomegranate Gelato Cherry Limeade Cupcakes