Sunday, March 29, 2015

Vanilla Almond Cupcakes

"Hippity Hoppity, Easter's on It's Way!"

Vanilla Almond Cupcakes 
1 white cake mix (eggs, oil and water called for on the box)
1 teaspoon almond extract
1 teaspoon vanilla extract
Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full.  Bake following box instructions for cupcakes.   Allow cupcakes to cool completely and frost and decorate.
Whipped Vanilla Almond Buttercream Frosting
1/2 cup shortening
1 stick or 1/2 cup of butter, softened
1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box
1 teaspoon vanilla extract
2 teaspoons almond extract
desired amount of green food coloring (I used 6 drops to make a light green color.)
candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring.  Frost cupcakes and decorate.  (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.)  Store cupcakes in the refrigerator until needed.

*TIP:  If frosting is too thick, you can thin it out with milk.  I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:

Friday, March 27, 2015

Red Potatoes & Onions

"This is an easy and inexpensive side dish and is perfect whether you serve it alongside eggs at breakfast time or your main dish at dinner time!"
4 red potatoes, unpeeled
1 small onion, sliced
2 Tablespoons canola oil
2 Tablespoons butter
salt and pepper, to taste

Par-boil whole potatoes in salted water for 10 minutes.  Drain potatoes and slice.  In a sauté pan, heat oil and butter over medium-high heat.  Add sliced potatoes and onions and season with desired amount of salt and pepper.  Sauté until potatoes and onions are tender, about 10-15 minutes.  ENJOY!

Friday, March 20, 2015

Chocolate Gravy

"My Dad shared this recipe with my Sister and she shared it with me.  It is a Southern classic that is delicious served over biscuits!  I know that my sister loves it and has made it often for her family over the years."
3 cups milk
1 cup sugar
6 Tablespoons cocoa powder
5 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 Tablespoon butter
In a large saucepan, warm milk.  Combine sugar, cocoa powder, flour and salt and add to warmed milk.  Stirring constantly, cook mixture until it bubbles.  Add vanilla and butter.  Cook until desired consistency.  Serve over biscuits.

Friday, March 13, 2015

Harvard Beets

"I love beets, especially pickled ones.  This recipe from my Mom is so easy and turns canned beets into a yummy side dish perfect for any meal.  I love the tangy, buttery sauce!"
1-(15 ounce) can of sliced or diced beets, drained with 1/3 cup liquid reserved for sauce
2 Tablespoons sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
1/4 cup vinegar
2 Tablespoons butter

Drain beets, reserving 1/3 cup liquid.  In a saucepan, combine sugar, cornstarch and salt.  Stir in reserved liquid and vinegar.  Add butter.  Heat over medium heat until sauce thickens, stirring often.  Add drained beets and heat through.  ENJOY!

Friday, March 6, 2015

Grandma's Meat & Gravy

"This is one of my favorite recipes from my Grandma.  It is easy to make and the slow-roasting makes the meat SO tender and the gravy SO delicious!"
2 pounds of Boneless Beef Top Round Steak, cut into bite-sized cubes
about 1 cup flour, for dredging
salt, pepper, garlic salt, to taste
2 Tablespoons canola oil
2 Tablespoons butter
1 small onion, diced
1-(32 ounce) carton of beef stock or broth
Cut round steak into bite-sized cubes.  Place flour, salt, pepper and garlic salt into a large dish and stir to combine.  Add beef cubes and toss to coat.  In a Dutch oven or other large oven-safe pot, heat oil and butter over medium-high heat.  Add beef to pot, making sure to shake off excess flour.  Add diced onion.  Cook beef and onion until beef is browned.  Stir in beef stock or broth.  (NOTE:  It will look like there's too much liquid, but the gravy will thicken and be the perfect consistency by the end of the cooking time.)  Cover with lid and place into a 325 degree oven and cook for 2-1/2 to 3 hours.  Serve with mashed potatoes or egg noodles.  ENJOY!