Page 3 - Demo-Colorful

BUILD YOUR OWN and salt; gradually beat into oil mix-
ture until blended.
TRIFLE BAR Fill paper-lined miniature muffin

What a luscious idea! Let your cups one-third full with batter.
guests make their own dessert at a Drop filling by teaspoonfuls into
trifle bar. Set out an assortment of center of each. Top with additional
ingredients to layer along with a batter, filling muffin cups three-
glass for each person. You can mix My fourths full.
grandmother
and match glassware of different was an Bake at 350° for 12-15 minutes or
shapes to add to the fun. Our Test accomplished until a toothpick inserted in the
Kitchen and food stylists came up baker, and cake portion of a cupcake comes
with this list of ingredient ideas. Try heavenly surprise these out clean. Cool for 10 minutes be-
these or create your own! cupcakes were
mini cupcakes fore removing from pans to wire
CAKES: TOPPINGS: one of her racks to cool completely.
favorite treats
Angel food Plain or flavored PREP:35 MIN. For frosting, in a small saucepan,
whipped cream BAKE:15 MIN./BATCH + COOLING to make. It’s
Pound cake fun to bite melt chocolate with cream over
(add chocolate, YIELD: 6 DOZEN
Sponge cake lime zest, etc.) into one and low heat; stir until blended. Re-
Quick breads Syrups Jorun Meierding discover a move from the heat. Cool to room
(pumpkin, MANKATO, MN surprise temperature. Frost cupcakes. Re-
blueberry, etc) Caramel sauce FILLING: inside. frigerate leftovers.
Mini
Cut-up 1 pkg. (8 oz.) cream cheese, Jorun Meierding
doughnuts or marshmallows softened MANKATO, MN
doughnut holes Cocoa powder
1/3 cup sugar
Macaroons Toasted coconut
1 egg
FILLINGS: EXTRAS: 1/8 tsp. salt
Instant puddings Chocolate 1 cup flaked coconut
Whipped cream leaves 1 cup finely chopped walnuts
Mini cookies
Gelatin 1 cup (6 oz.) miniature
Red Hots candied-almond
Lemon or lime semisweet chocolate chips
curd Nuts chocolate strawberries
BATTER:
Mousse Granola
2 cups sugar PREP:35 MIN. + STANDING
Pie fillings Candied ginger
1-1/2 cups water YIELD: 5 DOZEN
Whipped cream Pirouette
cheeses cookies 3/4 cup canola oil Laura McAllister
Chocolate 2 eggs MORGANTON, NC
FRUITS: coffee beans
Blueberries 2 tsp. vanilla extract 60 fresh strawberries
(about 2 pounds)
1 tsp. white vinegar
Mandarin To serve these
oranges 3 cups all-purpose flour luscious berries, 2 cups honey-roasted almonds
Blackberries 1/2 cup baking cocoa I sprinkle 1 pkg. (11-1/2 oz.) 60% cacao
bittersweet chocolate baking chips
Strawberries 1 tsp. baking soda a serving tray 1/4 cup butter, cubed
with crushed
Raspberries 1 tsp. salt almonds,
Kiwi lay the Dash cayenne pepper
FROSTING:
Pineapple 1-1/3 cups semisweet strawberries Wash strawberries and gently pat
on top and
Star fruit chocolate chips garnish with with paper towels until completely
dry. Place almonds in a food
Cherries 1/2 cup heavy whipping cream mint leaves. processor; cover and process to
Dried fruit For filling, in a small bowl, beat desired fineness. Transfer to a shal-
Mango cream cheese and sugar until light Laura McAllister low bowl; set aside.
MORGANTON, NC
and fluffy. Add egg and salt; mix In a microwave, melt chocolate
well. Stir in the coconut, walnuts chips and butter; add cayenne and
and chocolate chips. Set aside.
stir until smooth. Dip strawberries
For batter, in a large bowl, beat the in chocolate mixture; allow excess
sugar, water, oil, eggs, vanilla and to drip off. Roll berries in almonds;
vinegar until well blended. Com- place on waxed paper and let stand
bine the flour, cocoa, baking soda until set. Serve immediately.
54_tasteofhome.com APRIL/MAY2009