Thursday, January 2, 2014

Steel Cut Oats

Apple Cinnamon Steel-Cut Oatmeal
In the Crock-pot

Ingredients
·         4 apples, peeled, cored, cut into 1/2-inch pieces
·         3 cups Vanilla Silk milk (or regular milk)
·         3 cups water (or can mix ½ apple juice)
·         2 cups uncooked steel-cut oats
·         4 tablespoons brown sugar
·         3-4 tablespoons butter (optional)
·         1-2  teaspoons cinnamon or apple pie spice
Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray.

Add all ingredients to slow cooker.

Stir, cover  and cook on low for approx. 5 hours (slow cooker times can vary).

Store leftovers in refrigerator. YUM!


I've modified this recipe, the original can be found here  www.TheYummyLife.com/recipes/105


Wednesday, January 1, 2014

Fruitcake

Festive Fruitcake


By:  Joan Hadden (2014)

1 Cup Butter (softened)
1 Cup Sugar
3 Eggs, separated
2 Tablespoons Lemon extract
1 ½ Cups all-purpose Flour
1 ¼ Cups Golden Raisins
1 ¼ Cups red & green candied Cherries, halved
1 ½ Cups chopped candied Pineapple
2 Cups whole Pecans

In a large mixing bowl, cream butter, sugar & egg yolks.  Add lemon extract; mix well.  Gradually add flour.
Fold in fruit & nuts.
Beat the egg whites until soft peaks form then fold into batter & mix well.
Spoon into a greased 10” greased tube pan lined with parchment paper.
Bake @ 200 degrees F for 1 ½ hours.
Increase heat to 250 degrees F & bake for 1 hour.
Increase heat to 300 degrees F & bake for 30 minutes.
Remove from oven & cool completely in the pan.

Seriously, it's a great recipe-try it!



Saturday, November 23, 2013

Adult Grilled Cheese

Grilled Brie w/ Fig spread on Sourdough
Can you say Yum!   All you will need is:

Some Brie (I would suggest keeping the rind on) and slice up a few a pieces with a mandolin
fig spread -I use Dalmatia Fig Spread
Sourdough bread
Butter

That't it!

Now go make your grilled cheese and let me know how you like it.

Monday, October 7, 2013

Black Beans & Yellow Rice

Black Beans & Yellow Rice
by Kerri Bussell

¼ Cup Olive Oil


1 Large onion (chopped fine)
1 Green Pepper (chopped fine)
1 Tablespoon Oregano
3-16 oz cans of Black beans (I used 2 flavored & 1 plain)
6 cloves of garlic (minced)
¾ Cup Chicken Broth
1 ½ Tablespoon Vinegar
1 Teaspoon Sugar
Smoked sausage as desired (I used 2 packages) Cut into ¼ “slices

In a large pot add Olive Oil & render the fat of the Sausage, then add in the onion and green pepper.  sauté until the onions & peppers are soft.  Add the 3 cans of black beans, garlic, oregano, vinegar & sugar to this pot.  The final addition is the Chicken Broth (add to your liking).


Make up a pouch of Vigo Yellow rice and serve the black beans over it………Yummmmo!

Wednesday, February 13, 2013

Whole Wheat Carrot Crunchies


Whole Wheat Carrot Crunchies
*Great Dane tasted & approved

5 Cups Whole wheat flour
4 Cups Oatmeal
¾ Cups Egg whites
2 Cups Chicken broth
2 Cups Carrots (cooked til soft)

Preheat oven to 350 Degrees F

Spray 2 cookie sheets with cooking spray.

Mash the carrots and set aside to cool (I kept mine on the chunky side which was a big hit with Meadow)

In a large bowl combine the above ingredients, adding the carrots in last and mix well.  This combination will be soft, if too soft to handle add more flour.

Turn out mixture onto a floured surface, kneed a few times then roll out to ½ to ¾” thick.

Cut with cookie cutter and place in a greased cookie sheet.

Bake @ 350 degrees F for 30 minutes then flip the bones and cook for another 30 minutes.

Turn off oven and let the bones remain in the oven for another 30-40 minutes or until hard.


Sunday, July 8, 2012

Hawaiian Sweet roll Sliders



Hawaiian Sweet Roll Sliders

1 pkg of 12 Hawaiian Sweet Rolls
½ - 1 whole onion, minced or grated
1 stick of butter
2 Tbsp Dijon or spicy brown mustard
2-3 tsp Worcestershire sauce
3 tsp poppy seeds
½-3/4 pound shaved ham
8-9 slices of swiss cheese

Melt butter in small skillet and add onions. Combine mustard, Worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes.
Slice rolls as a group length wise and place bottoms in an aluminum foil lined 13“ x 9” pan
Spread 3/4 of onion mixture on roll bottoms, followed by the ham and cheese slices
 Spread the remaining onion mixture over the top.
 Top with the roll tops.
 Cover with aluminum foil and refrigerate till ready to bake
Bake covered with foil for 20 minutes on 350 degrees

Friday, September 9, 2011

Coconut Crazy Pie


Coconut Crazy Pie
                              a Bisquick recipe


2 Cups milk
¾ C Sugar
½ C Bisquick
½ Stick Butter
4 Eggs
1 ½ tesap. Vanilla
1 (heaping) Cup Coconut flakes

Mix ALL ingredients in the blender on high for 5 mintues.
Pour into greased pie plate (9 or 10”)
Bake @ 350Degrees F for 50-55 minutes
That’s it! Enjoy.

(pics soon, this pie went quick!)

Friday, June 24, 2011

Banana Bundt Cake


Banana Bundt Cake

½ Cup Butter (softened)
1 ½ Cups Sugar
1 ½ Cups Mashed Bananas (about 3)
2 Eggs
1 teasp. Vanilla
2 Cups Flour
1 teasp. Baking Soda
½ Cup Sour cream
½ teasp. Salt

Cream butter; add sugar.
Add in eggs and vanilla beat til fluffy then add in bananas.
In separate bowl mix flour, soda and salt then add slowly to the banana mixture. Mix until blended then add sour cream slowly and blend will –careful not to over mix.
Spread into a greased 8 cup Bundt pan.
Bake @ 350 degrees F for 45 minutes.
Let cool for 5 minutes before removing from the pan.

Wednesday, May 18, 2011

Oatmeal Walnut Cookies


Crispy, Chewy Oatmeal Walnut Cookies

1 c. butter, room temperature
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 eggs, room temperature
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick-cooking rolled oats
1 c. walnut pieces
Handfull of Craisins if desired

Combine dry ingredients; set aside. Cream butter and sugars together until fluffy, 2-3 minutes. Add vanilla and eggs and mix until well combined. Add dry ingredients and mix until just combined. Stir in oats and walnuts. Bake at 350 degrees on greased or lined cookie sheets 10-12 minutes

*add more Oats for a thicker more dense cookie.

Monday, January 24, 2011

Chicken Pot Pie

Chicken Pot Pie








.
2 sheets Frozen Puff Pastry (I used Pepperidge Farm brand) Thawed
1 egg, beaten
1 tblsp. water

2 cups cooked chicken, diced in to cubes
1/3 Cup Butter
2/3 Cup Flour
1 large carton Chicken broth
½ Cup Half & Half
1 small Onion, chopped fine
1 sm package Carrots (cooked and sliced)
1 Cup frozen peas (thawed and cooked)

While your pastry sheets are thawing you can make your filling:

In a medium sized saucepan make a roux with the flour and butter.
Add chicken broth a little at a time while stirring to make a thick gravy consistency then add in ½ cup of half and half to thin out the sauce a bit.
** Make sure you cook down the flour before adding the chicken broth or you will taste the flour in your sauce.

In a small pan sauté the onions til clear then add them to the roux. Add the remaining chicken, carrots & peas. This is now your sauce/gravy. Add salt and pepper to taste.

Place the sauce/gravy in a 2 quart casserole dish.
Take 1 sheet of the thawed puff pastry and place it horizontal on your dish then take the 2nd sheet and place that one vertical on your casserole. Trim off excess pastry and crimp edges with a fork.

Wisk 1 egg with a tablespoon of water in a small bowl then egg wash your puff pastry before placing it in the oven.

Bake at 400 degrees F for 20-30 minutes or until golden brown.

Friday, January 21, 2011

Madeleines


Madeleines
From Martha Stewart

Ingredients

15 tablespoons unsalted butter, melted, plus more for pan
3/4 cup all-purpose flour, plus more for pan
3/4 cup cake flour ( not self-rising)
1 1/2 pinches table salt
3 large eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 grated lemons, zest of
1 1/2 to taste confectioners' sugar, for dusting
Directions
Preheat oven to 375°. Butter and lightly flour madeleine pan.
In medium bowl, whisk both flours and salt together.
In bowl of an electric mixer with whisk attachment, beat eggs and sugar together.
Add vanilla and lemon zest, then flour mixture; beat until just combined.
On low speed, pour in melted butter in a steady stream; mix until incorporated.
Spoon rounded tablespoon batter into each form.
Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more.
Let cool slightly; remove from pan.
Dust with confectioners' sugar, and serve.

Saturday, January 15, 2011

Chocolate Cupcakes, Joy of Cooking


Chocolate Cupcakes:

1/2 cup Dutch-processed cocoa powder

1 cup boiling hot water

1 1/3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract


Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

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

Then 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 until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Monday, December 27, 2010

Orzo Fluff














½ lb. Orzo (pasta) Cooked according to directions & drained
2 Eggs, beaten
3 Tblsp. Flour
1 ½ Cups Sugar
20 oz. can of chunk Pineapple, drained with the liquid reserved
1 jar Maraschino cherries, drained-discard liquid
1 can Mandarin oranges, drained – discard liquid
16 oz tub of Cool whip

Mix sugar & flour together, add eggs & pineapple juice-stir well & cook over medium heat until thickened.
Add cooked Orzo & fruits to mixture.
Place in refrigerator overnight.
In the morning mix Cool Whip into mixture & enjoy!

Friday, December 24, 2010

Mom's Cheese Cake


Cheese Cake

Judy Giordano

*Excuse the cell phone picture, it was all I could do to get a shot before the cake was all gone!

2 Cups Ricotta Cheese
16 oz. Cream Cheese
4 Eggs
1 Cup Sugar
2 Teasp. Vanilla


Beat all of the above together for 10 minutes or until smooth.
Pour into baked Graham Cracker shell.
Bake @ 350 Degrees F for 40 minutes, then turn oven off & leave in for another ½ hour to 45 minutes.
Then open oven door & leave in for another ½ hour.

Once cooled, top with Cherries or Blueberries.

Use a 9” or 10” Spring form pan.

Graham Cracker Crust

1 & 1/4 Cups Graham Cracker Crumbs
1/3 Cup Butter-melted
¼ Cup Sugar
Mix the above together and press into the bottom of a spring form pan.

Bake @ 375 degrees F for approx 8 minutes.

Wednesday, November 24, 2010

Thank you

Tonight I was looking around my blog and found a stats tab.......guess with new blogger they have added a few goodies that I never paid much attention to before. Well, I found that I actually have a following!!! Yes, me!! So thank you for sharing & linking up to me, I hope you have enjoyed making some recipes from my site.

Chicken Soup

Just like mom used to make!
1 Chicken (raw) most of you know this but trust me...not everyone does :)

3 med onions diced fine

5-6 stalks of celery

carrots-as many as you like (cut into small bit sized slices/chunks) I use approx 4 cups

3 - 32 oz boxes of chicken broth

pastina /alphabets or any other small pasta -approx 1 cup uncooked. You can add more as desired.


In one large pot add all of the above ingredients making sure you use enough chicken broth to completely cover the chicken (add more or use less-which ever works depending on the size of your chicken and pot.


On Medium High, cook this for approx 45 minutes or until chicken falls off the bones.

Remove Chicken from the pot, debone and place all of the chicken bits and pieces back into the pot with the onions, carrots and celery.

On medium heat add in your pasta.

Soup is done when pasta is soft.

Serve with warm French bread............. Comfort food at it's finest!

Sunday, November 7, 2010

Old Fashioned Bread Pudding with Vanilla Rum Custard Sauce


Old Fashioned Bread Pudding

4 Cups leftover Bread-torn in to bite sized pieces (pack bread to make a solid 4 cups)
2 Cups Milk (I used 1 cup milk & 1 cup cream)
4 Tablespoons Butter
½ Cup Sugar
2 Eggs
¼ teaspoon salt
1 teaspoon Cinnamon
½ Cup raisins
Scant handful Craisins

Preheat oven 350Degrees F
· Place bread in a buttered baking dish (1.5 quart) and set aside.
· Scald milk and butter.
· In large bowl combine the sugar, eggs, salt, cinnamon, raisins & craisins.
· Stir some of the scalded milk into the egg mixture then gradually add the entire milk mixture to the eggs, stirring constantly.
· Pour over the bread.

Bake in a water bath.
350 Degrees F for 45 minutes
or until a knife inserted 1 inch from the edge comes out clean.

Serve warm with Vanilla-Rum Custard Sauce


Vanilla-Rum Custard Sauce


· 6 large Egg yolks
· 6 Tablespoons Sugar
· 1 Cup Heavy Cream
· 1 Cup Milk
· 1 Tablespoon Vanilla extract
· 3 Tablespoons Rum
Directions:
1. In a medium bowl, whisk egg yolks & sugar for about 3 minutes.
2. In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium low, add in vanilla and Rum stirring constantly, until sauce coats the back of a spoon, 3-4 minutes or 170 degrees F.





Friday, October 1, 2010

Moussaka

Moussaka (My way)

2 tablespoons butter

2 onions, chopped

1 tablespoon chopped parsley

2 pounds ground lamb or ground beef

2 (16 ounce) cans whole peeled tomatoes

1 tablespoon Italian seasoning

salt and pepper to taste

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

1 beaten egg

1/2 cup shredded sharp Cheddar cheese or Colby Jack

4 potatoes, peeled and thinly sliced

· Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.

· Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.

· In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.

· In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.

· In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.

· Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.


Saturday, September 11, 2010

Peach Tart



This is a favorite around our house and it is quick to make.



Peach Tart

“Bill’s Mueller’s Mom’s”


2 Cups Peaches
1 Cup Sugar
2 Tblsp Flour
1/8 tesap. Salt
½ teasp Vanilla
1 Egg beaten
1 Cup Evaporated Milk
2 Tblsp. melted Butter

Blend peaches with dry ingredients.
Add egg, milk butter & vanilla. Mix together.
Pour into a large pie plate or quiche plate.
Bake @ 450 degrees F for 10 minutes
then 350 degrees F for 30-40 minutes.
Serve warm or cold.

Tuesday, September 7, 2010

Cherry Pie




Cherry Pie

Recipe courtesy Peter Sterk
Show: The Best Of Episode: All American Pie
Cook Time: 1 hr 10 min Yield: 1 (8-inch) pie

Ingredients
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle


Directions
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.


Preheat the oven to 375 degrees F.


Use your favorite pie dough recipe. Here’s mine.


Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust.

Dot with butter.

Moisten edge of bottom crust.

Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape.

Sprinkle with sugar.


Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Buttle, just like Grammy used to make


The Italian version of a scone. This is a recipe I grew up on, my grandmother used to make it and even send it to me here in FL once we moved. Grammy has since passed but her Buttle is still a staple in my house.

Buttle

4 C. Flour
2 ½ teasp. Baking Powder

3 Tblsp. Sugar
3 Tblsp. Cornmeal

1 ½ teasp. Salt
½-3/4 C. Oil

2 Eggs
Raisins & Milk as needed


Mix all together, add enough milk to make dough workable for shaping. Can increase the sugar to your taste.

*Add all of the ingredients up thru the eggs, mix, then decide on how much milk you need to add to make it the consistency to roll into logs. You can also add in craisins if desired.


Sorry, I do not necessarily follow the measurements for this recipe but once you start adding in the milk you will get a dough like consistency.


Play with it to make it your own. Roll into 3” log shapes and place on an ungreased cookie sheet.


Bake @ 350 degrees F for 15-20 minutes until light golden brown.

Thursday, August 5, 2010

Still Cooking

..............just no time lately to post anything. Check back soon!

Friday, June 4, 2010

Vanilla Cupcakes w/Magnolia Frosting


Vanilla Cupcakes

Adapted from “Magnolia Bakery”

Makes 24- 32 cupcakes

2 cups Cake flour

¾ cup All purpose flour

2 teasp Baking powder

½ teasp. salt

1 cup salted butter, softened

2 cups sugar

4 large eggs, room temp

1 cup milk

1 teasp vanilla extract

Line 24 muffin tins with cupcake papers.

In a small bowl, add the flours & baking powder – mix well then set aside.

In a large mixing bowl cream the butter til smooth then gradually add in the sugar. Beat for 5 minutes until light and fluffy. Add the eggs-1 at a time beating well after each egg.

Add the dry ingredients in 3 parts to the bowl containing the butter/sugar mixture, alternating with the milk and vanilla.

Do not over mix.

Spoon batter into the cupcake tins, filling about ¾ of the way full.

Bake at 350 degree F for approx 17-22 minutes.

Allow cupcakes to cool for 10 minutes in the cupcake pans before removing them to a rack.

Vanilla Butter Cream

“Magnolia Bakery Frosting”

1 Cup salted Butter, softened

6-8 cups Confectioners’ sugar

½ cup Milk, cold

2 teasp Vanilla extract

Place butter in a large mixing bowl, beat for 3-4 minutes.

Add in confectioners’ sugar slowly, mixing in-between each addition.

Add in milk and extract slowly alternating with the confectioners’ sugar.

Continue mixing at a high speed for 8-10 minutes or until desired consistency.

*You may need more of less of the confectioners’ sugar as well as the milk-adjust to the consistency you desire.

Tuesday, June 1, 2010

Swedish Meatballs

Swedish Meatballs

· ¼ Cup chopped onion (fine)

· 1 Tblsp. butter

· 1 lb. lean ground beef

· ¼ teasp. Nutmeg

· ¼ teasp Allspice

· 1 egg

· ¼ light cream (can substitute sour cream)

· ¾ Cup breadcrumbs

Cook onions in butter until soft.

Combine all ingredients including the onions with the beef and mix well.

Make little meatballs and brown in additional butter.

Remove meatballs, add more butter to pan, 2 Tblsp flour and brown.

Then add 2 Cups of water with 2 cubes of beef bouillon or 2 cans of beef broth instead of the water and bouillon.

Return meatballs to the pan, cover and simmer.

Just before serving add in ½ Cup sour cream if desired.

Serve over egg noodles.

Fondant


Fondant

1 cup of mini marshmallows, packed tightly
1 - 1.5 cups of powdered sugar
4 teaspoons of water
Half a teaspoon of cooking oil

Extra cooking oil to grease up your hands and work surface if needed
Extra powdered sugar for rolling out the fondant

Directions:

Mix the mini marshmallows with the water in a microwave safe bowl, coating them as evenly as possible.

**If you wish to make colored decorating fondant, add the food coloring at this point.

**If you want to flavor the fondant add now (use the flavoring in the 4 teasp of water measurements-do not add in more than 4 teasp of liquid)

Microwave the mixture for ten seconds.

Stir it to check for readiness - if all the lumps are gone once you stir it up, it is ready for the next step. If there are still lumps, microwave it again for another ten seconds. Stir until the lumps are gone.

Add more coloring if needed.

Add the cooking oil and stir it in thoroughly.

If you need to microwave it longer be very, very watchful and use very short increments of time as the mixture can easily be overcooked and become stringy.

Once you are able to stir out all the lumps add the powdered sugar in small batches to the hot marshmallow mixture stirring vigorously.

Once you've gotten all the powdered sugar stirred in allow the mixture to cool enough to be touched.

Grease your hands with a cooking oil and knead the mixture until it is smooth and somewhat similar in consistency to Play-Doh. If the fondant feels sticky instead of doughy, continue to add more powdered sugar until it feels doughy.

Now you can either use the fondant right away or store it for later use.

**If you want colored fondant add food coloring with the water before microwaving your marshmallows. Otherwise the coloring comes out streaky and uneven. Use liquid food coloring as part of your 4 teaspoons of water, not in addition to it. Same with flavorings.

Rolling Out Home Made Fondant: Step One

Lay down sheets of wax paper on your work surface and generously sprinkle them with powdered sugar to prevent the fondant from sticking. Use a tea strainer or a sifter to make a more-or-less even layer of powdered sugar.

An alternate method is to liberally grease the waxed paper with cooking oil. Don't combine the two methods.

Rolling Out Home Made Fondant: Step Two

Lay the fondant on top of the powdered or greased work surface.

Rolling Out Home Made Fondant: Step Three

Sprinkle fondant liberally with powdered sugar or, if using the oil method, liberally grease it with cooking oil.

Rolling Out Home Made Fondant: Step Four

Cover the fondant with another sheet of waxed paper.

Rolling Out Home Made Fondant: Step Five

Roll out the fondant with a rolling pin until it's as long as it needs to be to cover your cake.

Rolling Out Home Made Fondant: Step Six

Lift the top sheet of waxed paper and sprinkle powdered sugar onto the fondant. Then, flip the fondant over on the waxed paper and generously sprinkle it with more powdered sugar or rub with cooking oil if using the oil method.

Rolling Out Home Made Fondant: Step Seven

Re-cover the fondant with waxed paper and roll it out in the other direction until it is wide enough to cover your cake.

The fondant can now be applied to your cake!

What To Do When The Fondant Sticks

If the fondant sticks to the waxed paper, gently slide it up with a metal spatula. Then you can either powder it and flip it over, giving it a few gentle passes with a rolling pin to flatten it out or simply apply it with the "good" side up on the cake.

If all else fails you can wad it back up, spritz it with a little water and roll it out all over again.

I recommend using a traditional frosting in a light color to serve as an adhesive before applying the fondant. This recipe makes more than enough fondant to cover an 8-9" round cake or a similar surface area.

Once you have a big, flat sheet of fondant you can use it to carefully cover your cake.

You can either dust off the excess powdered sugar for a matte finish or give the fondant a light mist spray of water to melt the sugar in and give the fondant a shiny look.

To shape the fondant decorations you can either mold them with your hands as if out of clay, you can cut them out with cookie cutters, or use a knife to cut out custom shapes as I did for the tiger cake. An exacto knife coated with cooking oil or non-stick cooking spray on its cutting blade works very well to cut out designs in this fondant

Banana Cupcakes with Dulce de Leche Butter Cream Frosting

Banana Cupcakes with

Dulce de Leche Butter Cream Frosting

Makes approx 28 cupcakes

· 3 cups cake flour

· 1 1/2 teaspoons baking soda

· 3/4 teaspoon baking powder

· 3/4 teaspoon salt

· 1 teaspoon ground cinnamon

· 6 ounces (1 1/2 sticks) unsalted butter, softened

· 1 1/2 cups packed light-brown sugar

· 3 large eggs

· 4-5 very ripe large bananas, mashed (about 2 cups)

· 3/4 cup Sour cream

· 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Mix dry ingredients in a large bowl, set aside.

Cream butter and sugar with a mixer until light and fluffy.

Add eggs, 1 at a time, beating after each addition.

Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.

Divide batter among muffin cups, filling each 2/3 full (do not overfill).

Bake about 20 minutes.

Let cool in tins on wire racks.


Dulce de Leche Butter Cream Frosting

1 cup unsalted butter, softened

6-8 cups confectioners' sugar

1/2 Hershey’s Dulce de Leche Syrup

· Place the butter in a large mixing bowl, beat on med high for approx 3 minutes.

· Gradually add in 4-6 cups sugar & beat on high for approx 7-10 minutes (only add enough sugar to meet desired consistency).

· Gradually add in the Dulce de Leche syrup and mix until blended.

· Add in more sugar if a thicker consistency is desired.