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Miss Piggy Cupcakes

Miss Piggy Cupcakes

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Preheat oven to 355 degrees F

  • 5 oz butter, at room temperature
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 2 cups self-raising flour
  • 3/4 cup milk
  • pink Frosting, for decorating
  • pink and white marshmallows, for decorating
  • blue edible pearl beads, for decorating
  • black edible icing pen, for decorating
4.6/5 (14 Votes)

Broccoli Cheese and Bacon Soup

Broccoli Cheese and Bacon Soup

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Yield: Serves 8

  • 3 cups low-sodium chicken broth
  • 1 cup peeled and chopped carrots, diced small
  • 1 cup chopped celery, diced small
  • 3 cups peeled and chopped potatoes, diced small
  • 1/2 cup finely chopped onion
  • 4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
  • 4-6 slices bacon, chopped
  • 3 tablespoons butter
  • 1/3 cup flour
  • 3 cups milk
  • 4 cups shredded sharp cheddar cheese (about 16 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried mustard
4.3/5 (23 Votes)

Pumpkin and Sunflower Seed Bread

Pumpkin and Sunflower Seed Bread

By

Makes 1 2-pound loaf

  • 1 1 (.25 ounce) package instant yeast
  • 1 cup 1 cup warm water
  • 1/4 cup 1/4 cup honey
  • 4 teaspoons 4 teaspoons vegetable oil
  • 3 cups 3 cups whole wheat flour
  • 1/4 cup 1/4 cup wheat bran (optional)
  • 1 teaspoon 1 teaspoon salt
  • 1/3 cup 1/3 cup sunflower seeds
  • 1/3 cup 1/3 cup shelled, toasted, chopped pumpkin seeds
4.6/5 (8 Votes)

Key Lime Cake - Trisha Yearwood's

Key Lime Cake - Trisha Yearwood's

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Preheat the oven to 350°F

  • CAKE:
  • 1 3-ounce package lime-flavored gelatin
  • 1 ¹/3 cups granulated sugar
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 5 large eggs, slightly beaten
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
  • 1/2 cup confectioners' sugar
  • CREAM CHEESE ICING:
  • 1/2 cup (1 stick) butter, room temperature
  • 1 8-ounce package cream cheese, room temperature
  • 1 1-pound box confectioners' sugar
4.1/5 (35 Votes)

Bakewell Tart/Pudding

Bakewell Tart/Pudding

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Bakewell Tart: Assembling the tart Place the chilled dough disc on a lightly floured surface

  • Bakewell Tart:
  • One quantity sweet shortcrust pastry (recipe follows)
  • Bench flour
  • 250 ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
  • One quantity frangipane (recipe follows)
  • One handful blanched, flaked almonds
  • Sweet shortcrust pastry:
  • 225 g (8oz) all purpose flour
  • 30 g (1oz) sugar
  • 2.5 ml (1/2 tsp) salt
  • 110 g (4oz) unsalted butter, cold (frozen is better)
  • 2 (2) egg yolks
  • 2.5 ml (1/2 tsp) almond extract (optional)
  • 15-30 ml (1-2 Tbsp) cold water
  • Frangipane:
  • 125 g (4.5oz) unsalted butter, softened
  • 125 g (4.5oz) icing sugar
  • 3 (3) eggs
  • 2.5 ml (1/2 tsp) almond extract
  • 125 g (4.5oz) ground almonds
  • 30 g (1oz) all purpose flour
4.2/5 (21 Votes)

Strawberry Dream Bars

Strawberry Dream Bars

By

2 hours to prepare serves 12-16

  • Crust:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup (1 1/2 sticks) cold, unsalted butter, cubed
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Filling:
  • 3 cups fresh strawberries, hulled and quartered
  • 2 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup flour
  • 1 tablespoon orange juice
  • 1/4 teaspoon salt
4.7/5 (9 Votes)

Blueberry Waffle Cone Ice Cream

Blueberry Waffle Cone Ice Cream

By

In a small saucepan, combine sugar and cornstarch

  • ICE CREAM:
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2 1/2 cups crushed waffle cones
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract
4.2/5 (32 Votes)

Custard Kiwi Roll from Food & Wine Festival EPCOT

Custard Kiwi Roll from Food & Wine Festival EPCOT

By

Pastry Cream Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan

  • Pastry Cream
  • 3 c milk
  • 1/2 c + 1 Tbl cornstarch
  • 3 eggs, beaten
  • 3/4 c granulated sugar
  • 1/2 c butter
  • Sponge Sheet
  • 4 eggs
  • 1/2 c granulated sugar
  • 3/4 c all-purpose flour, sifted
  • 1/4 c butter, melted
  • Kiwi Sauce
  • 4 kiwis, peeled
  • 1 tsp lemon juice
  • 4 Tbl granulated sugar
4.5/5 (11 Votes)

Amish Sugar Cream Pie with 100 Year Old Pie Crust

Amish Sugar Cream Pie with 100 Year Old Pie Crust

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Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream

  • Amish Sugar Cream Pie
  • 3/4 c white sugar
  • 1/8 teaspoon salt
  • 2 c half-and-half cream
  • 1/2 c whipping cream
  • 1/4 c brown sugar
  • 1/4 c cornstarch
  • 1/2 c margarine or 1/2 cup real butter
  • 1 teaspoon vanilla
  • 100 Year Old Pie Crust
  • 2 1/2 cups flour
  • 1 c shortening/lard
  • 1 tablespoon vinegar
  • 1/2 c milk
  • 1 dash salt
4.3/5 (52 Votes)

Crusty Peasant Bread

Crusty Peasant Bread

By

Crusty, chewy, full of flavor, and magical

  • Other versions:
  • 3 cups (15 ounces) unbleached flour
  • 1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)
  • 1 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer
  • 1/4 cup plus 2 tablespoons lager beer (3 ounces) (cam use O'Dooles non-alcoholic or even water if out of beer)
  • 1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)
  • Asiago Cheese Bread:
  • To the original recipe add 1/2 cup (2 ounces) asiago cheese (cut into little tiny cubes) into flour mixture.
  • Cranberry Walnut Bread:
  • To the original recipe add 1/2 cup chopped toasted walnuts and 1/2 cup dried cranberries (craisins) into flour mixture.
4.6/5 (22 Votes)