Great Cupcake Recipes for Kids

Cupcakes are a favorite treat for children of all ages. Cupcakes can be decorated for all seasons and reasons. These are quick, simple cupcake recipe that kids can make with adult supervision.

These cupcakes could easily be made beginning with a boxed cake mix but what is the fun in that? With these recipes, you and the kids begin from scratch and make memories as well as some delicious mouth watering treats.

Lemon Cupcake Recipe

Ingredients:

*3½ oz softened butter *3½ oz softened cream cheese *2 tsp finely grated lemon rind *2/3-cup superfine sugar *2 eggs ½ cup all-purpose (plain) flour *1/3 cup self-raising flour

Instructions:

1. Pre-heat the oven to 325oF
2. Line a 12-cupcake pan, with cupcake papers.
3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy.
4. Sift the flours together
5. Add the flour gradually to the cheese mixture and beat on a low speed, until just combined.
6. Divide the mixture evenly between the 12 muffin tins
7. Bake for 25 minutes until firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.

Yields: 12 cupcakes.

Cover with Lemon frosting… enjoy

Basic Vanilla Cup Cake Recipe

Ingredients: * 5 oz Butter - softened *5 oz superfine sugar *6 oz self-raising flour *3 eggs *1 tsp vanilla extract

Instructions:

1. Pre-heat the oven to 350oF
2. Line a 12-cupcake pan, with cup cake papers
3. Crack the eggs into a cup and beat lightly with a fork
4. Place all the ingredients in a large bowl
5. Beat with an electric mixer for 2 minutes, until light and creamy
6. Divide the mixture evenly between the cake cases
7. Bake for 18-20 minutes until risen and firm to touch
8. Allow to cool for a few minutes and then transfer to a wire rack
9. Allow to cool fully before icing

Make the Freshest Salads

When shopping for salad ingredients look for fresh, crisp greens. Pass up any with withered leaves, brown or yellow edges, or slimy spots. Salad greens are highly perishable, so buy at a market that keeps them under refrigeration. With bagged greens, check the "sell by" date for optimum freshness.

Greens that come wrapped in cellophane should be stored in the wrapper, then cleaned when you're ready to use them. Otherwise, clean before storing, discarding any bruised, discolored, or wilted leaves. Proper cleaning of greens is as follows.

Iceberg lettuce: Hit stem end on counter; twist and lift out core. Rinse core end with running cold water, then invert head and let drain.

Leaf lettuce, Romaine, Boston, Bib, Curly Endive: Cut off bottom core and wash leaves under running cold water.

Spinach, watercress, arugula (and other greens with small leaves): Swish leaves around in a large bowl of cold water to remove any dirt or sand; let the debris settle in the bottom of the bowl and life out the greens carefully. Repeat until no debris collects in bowl. Break off and discard tough stems. Hydroponic greens and others sold attached to their roots keep best refrigerated, with the roots immersed in a glass of water or wrapped in damp paper towels and covered with a plastic bag.

Drying salad greens is an important aspect in keeping them tasty and fresh. Excess moisture dilutes the salad dressing if you're serving salad greens right away, and will speed deterioration if you're storing them. Place washed salad greens on a clean towel and gently pat dry. Or use a salad spinner. This is easier, quicker, and just as thorough.

To store your salad greens, wrap dry greens in a damp cloth towel or between layers of damp paper towels, and place in a plastic bag or in an airtight container in the refrigerator crisper.

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Make NY Style Pizza At Home

If you grew up eating NY style pizza, or have visited the New York area and fell in love with real pizza, you are just moments away to learning exactly how to do this in your own home, in your own kitchen.
You'll learn:

What kind of flour that is crucial to use for NY style pizza
What kind of cheese that is absolutely necessary to use
What kind of sauce to use and how to make it
How to mix and knead your dough and how to proof it
How to bake it (No, you don't use any pans, that's fake pizza)

Every ingredient needed, every piece of equipment needed
Step by step instructions from start to finish to making NY style pizza
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Now you can make authentic NY style pizza too! You'll learn the correct dough recipes, the cheeses to use, the sauce you should make, and all of the equipment necessary to make the best pizza you’ll ever taste, eat, and enjoy. Made right in your own kitchen - in your own oven. It’s easy. And best of all - it’s fun!

Treat yourself, your family and friends to what real pizza should taste like. Once you learn the secrets and techniques to making authentic NY Style pizza, they'll be yours forever.
The pictures above are one of my pizzas. The minute after I took them, the pizza was gone! Notice I showed you the bottom of a slice. Cooked to perfection. Nicely browned, crisp, chewy, and oh so delicious.

Everything You Need Plus A Free DVD!
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You'll learn everything, and I mean EVERYTHING about making great tasting pizza in your very own kitchen!

Imagine how great you'll feel when you serve pizza that's better than your local pizzeria to your family and friends. You'll be filled with pride and joy!

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Chinese vegetable eggplant chili sauce

Eggplant Garlic Sauce Recipes selected by the collective taste buds of the masses from Group Recipes. This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side brings a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters.

Chili garlic sauce is a common ingredient in Chinese markets. Drain the eggplant on paper towels. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside. Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil.

Vegetable Chinese eggplant is more slender than a regular eggplant, and it is said to be less bitter. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.