Recipe Swap

[_Lisa_]

Tiramisu Cupcakes
Cupcake

Ingredients
6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)

Directions
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup

Ingredients
½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder

Directions
In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting

Ingredients
3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled

Directions
In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

This recipe was adapted from the recipes “Classic Sponge Cake” and “Espresso Tiramisu”, both found on www.baking911.com.

[Tom Earp]

DO NOT try what I suggested with the Peppercorn. It sucked and had no flavor!

Right now, easy fix!

Boil water with potato untill soft.

Add Shelled Shrimp and boil until pink. Put in frozen, boil for @ 3-5 min.

Add, sauce for dunking and just enjoy as I am about to!

Eat and be merry Y'ALL!

[paulam]

I always make this for company or pot lucks. There is never a drop left (spinach is safe to eat now).

Spinach Salad


2 bags pre-washed baby spinach or 2 bunches fresh spinach
2 boxes fresh mushrooms
2 cans sliced water chestnuts
½ to 1 box seasoned croutons
½ to 1 cup grated Parmesan cheese (fresh if possible)
1 bottle La Martinique (preferred) French Vinagrette dressing or dressing of choice (best with a French Vinagrette).

If using fresh spinach, wash thoroughly in warm water, then swish in sink of cool water so any soil drops to bottom of sink
Dry spinach thoroughly (very important)
Tear stems off spinach
Tear larger leaves in half if necessary, bag in zip bags and refrigerate
Clean mushrooms, cut off bottom of stem, slice thickly, bag and refrigerate
Drain sliced water chestnuts, dry, bag and refrigerate

Just before serving, toss spinach leaves with mushrooms, water chestnuts and croutons
Sprinkle with Parmesan cheese; add more to taste
Add 2 tbs. dressing at a time and toss again; taste (if more dressing is needed, add 1 tbs. at a time until right consistency)
Serves 6-8 (Can be halved or doubled)

Enjoy!

Paula M.
Sigma Delta Tau
ΣΔTPatriae Multi Spes Una One Hope of Many People

[Fleur de Lis]

Delicious blueberry pie recipe (slightly modified from allrecipies.com)

3/4 cup sugar
4 tbsp cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
4 cups fresh blueberries
1 frozen double pie crust (thawed)
1 tbsp butter

Preheat oven to 425 degrees

Mix dry ingredients and then mix in with blueberries

Line pie dish with one pie crust. Pour berry mixture
into the crust, and dot with butter. Cut remaining
pie crust into strips and make lattice top.

Bake for 50 minutes, or until crust is golden brown.
Let cool for 1 hour to thicken the filling.

[Tom Earp]

Revearse burgers.

Bleu Cheese burgers:

pepper, egg, crumbled bleu cheese, and bacon bits all mixed in and then fried on the stove or grill.

Swiss cheese burgers:

same mix but place swiss cheese in the center of two paddys and fry or grill.

Sharp Chedder burgers:

All of the above except sharp chedder cheese.

Think the next time, I will try grating the swiss or sharp chedder like the bleu cheese.

Add sides like corn on the cob, baked beans, potatoe salad, greek salad and just enjoy!

[Benzgirl]

A big favorite where I work.
It you have a Standing Mixer like a Kitchen Aid, they are done in a snap. I have made 4 batches at a time in one mixing bowl.

Banana-Nut Muffins

Mash 3 ripe Bananas
Add:
1 egg
2 T. Oil
¼ c. Milk
¼ c. Sugar
1 tsp salt
1 tsp baking soda
½ tsp baking powder
Beat well
Gradually add in 1 1/2 c flour until moistened
Fold in ½ c. roughly chopped nuts (I tend to use more)
Pour into Greased Muffin tips
Bake 20 minutes at 350
Yields 12 muffins

Note….I use Pecans, but Walnuts work well too. I always place one Pecan half in the center of each muffin so there is more to bite into