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Recipes
Coconut Cupcakes
By SewingDragonfly
Wilton
- 1 pkg (18.25 ounces) white cake mix (no pudding in mix)
- 1 1/3 cups water
- 3 eggs
- 1/3 cup vegetable oil
- 1 teaspoon coconut extract
- 1 cup coconut, flaked or shredded
Mini Lemon Cupcakes
By SewingDragonfly
From www.cooks.com. Makes 12 dozen mini cupcakes
- 1 box lemon cake mix
- 1 lb. box confectioner’s sugar
- 3 large lemons
- 3 large oranges
Black-and-White Irish Cream Cupcakes
By SewingDragonfly
*Test Kitchen Tip: To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup
- 1/2 cup butter
- 4 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cups sugar
- 3 tablespoons Irish cream liqueur
- 1 teaspoon vanilla
- 1-1/4 cups buttermilk or sour milk*
- 3 ounces bittersweet chocolate, melted and cooled
- 1 recipe Irish Cream Ganache
- 1 recipe Irish Cream Icing
- Coffee beans, chopped (optional)
Out-of-This World Cajeta-Filled Cupcakes
By SewingDragonfly
From www
- 1 1/2 cups all-purpose flour, plus extra for dusting pan
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup unsalted butter, at room temperature, plus extra for greasing pan
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup whole milk
- 1/4 cup cajeta*
- Mexican Vanilla Buttercream Frosting
- Cajeta is a Mexican caramel sauce made from goats milk that can be found in Latin markets. If unavailable, use a rich dark caramel sauce.
Blueberry Walnut Bread
By SewingDragonfly
From allrecipes
- 1/3 cup butter, softened
- 1/2 cup milk
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 cup white sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup frozen blueberries, thawed, drained
- 1/2 cup chopped walnuts
- 1/2 tsp lemon peel
Chocolate-Ginger Cake with Bourbon Sauce
By SewingDragonfly
From marthastewart
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting
- 1/2 cup unsulfured molasses
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1/4 cup whole milk
- 2 teaspoons finely grated peeled fresh ginger
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Bourbon Sauce
- 1/2 cup (1 stick) unsalted butter
- 2 large egg yolks
- 1 cup packed dark-brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup good-quality bourbon
- Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.
spiked raspberry-lemonade cupcakes
By SewingDragonfly
From www.kingarthurflour.com
- 3/4 cup butter
- 3 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups sugar
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons raspberry liqueur or milk
- 2/3 cup buttermilk or sour milk*
- Red food coloring
- 1 recipe Creamy Raspberry Frosting
- Thin lemon wedges (optional)
- Fresh raspberries (optional)
Linda's Frozen Fruit Sicles
By SewingDragonfly
From justapinch
- 1 (20 ounce) cans fruit cocktail, with some juice
- popsicles, cups (plastic with handle, like the tupperware ones for kids) or paper cups with wooden stick
Sarah’s Cake Balls and Pops
By SewingDragonfly
Sarah’s Cake and Candy store
- 1 (18.25oz) package cake mix
- 1/4 to 1/2 cup prepared butter cream, pureed jam, pie filling or Solo Almond pastry and cake filling (Sarah prefers the Almond filling)
- Confectioner’s coating of choice
- Lolly sticks
Chinese Mustard Sauce
By SewingDragonfly
From Colman's Mustard
- 1 cup vinegar
- 1 tablespoon grated ginger root or 1 teaspoon dry ginger powder
- 1 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon Colman's Mustard
- 1 tablespoon cornstarch