|Preserving for All Seasons|
|by Anne Gardon|
With 75 full color photos, Anne Gardon demonstrates the easy art of making preserves with style.
1 - 10 of 190 for cupcake batter
In a large ... chips. Prepare cake batter (alternatively, a store-bought ... Serving size: 1 cupcake Nutrition (per serving): ... less than 1IU Vitamin D.
Make batter for cupcakes. Preheat oven ... minutes. They'll puff up and look like ice cream cones. Let your cupcakes cool before you frost and decorate them.
Combine all ingredients ... aside. Combine above batter ingredients and beat together. Fill cupcake holder 2/3 full ... degrees for 20 minutes. Makes 2 dozen.
Cream together shortening ... 1 teaspoon of batter for chocolate sauce). ... and batter from cupcakes. Stir until ... cupcakes that have been cut in half.
Preheat oven to ... chips. Set aside. BATTER: In a ... center of each cupcake. Bake 20 ... wooden pick comes out clean. Cool. About 2 1/2 dozen cupcakes.
Preheat oven to ... set aside. Make cupcake batter. In large ... oven. Cool on wire racks, mini ones may cook faster. Makes 16-18 regulars, or 40 mini's.
Set oven temperature at 375 degrees. In a small bowl combine brown sugar, 1/4 cup flour, peanut butter, and ground cinnamon. Stir until crumbly. Set ...
Combine ingredients in ... 2/3 full with batter. Spoon 1 ... Sprinkle generously with white sugar and chopped walnuts. Bake at 350 degrees for 30 minutes.
Beat the above ingredients. Add 1 large package of chocolate chips. Mix together and add:
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