Cooking Class!
Poptart Cat
3669 cr points
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19 / F / with my horses!
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Posted 2/21/11
Hey everyone, and welcome to the cooking class. Here you can learn how to cook up mouthwatering foods and desserts anytime you want!
I f you have any ideas for a new recipe, please post them below.


Alright lets get cooking!

Poptart Cat
3669 cr points
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19 / F / with my horses!
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Posted 2/21/11

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)



Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz1EbbKkpti
Poptart Cat
3669 cr points
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19 / F / with my horses!
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Posted 2/21/11 , edited 2/27/11
Yield: 6 puddings

Ingredients:

2 cups milk
2/3 cup sugar
4 eggs
1 tsp vanilla extract
*butter
*For Sauce
6 Tbsps sugar
2 Tbsps water


Preparation:


Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsps of sugar and simmer until the sauce is browned. *Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.
Poptart Cat
3669 cr points
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19 / F / with my horses!
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Posted 3/6/11
Ingredients
8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)


Directions
Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

Weeknight Dinners - FN Magazine 4/2/2008
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