Wednesday, July 7, 2010

Red Velvet Cupcakes

2 1/2 c all purpose flour
2 c sugar
1/2 c baking cocoa (powdered)
1 t baking powder
1/4 t salt
1 t baking soda
2 sticks of butter at room temp
5 eggs
1 c buttermilk
1 t vanilla
1 t red food coloring

Pre-heat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a mixing bowl. sift dry ingredients three time. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after eack egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill cupcake liners 1/2 full of red velvet batter.

Bake for aproximately 20 minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting.

Chipotle Caesar Dressing

2 garlic cloves
1-2 canned chipotle peppers
1/2 t. salt
1/3 c fresh lemmon juice
1/3 c egg substitue
1/4 c shredded Parmesan cheese
1/2 c olive oil

Pulse first three ingredients in a food processor 3-4 times or until garlic is minced. Add lemon juice, egg sub and Parmesan cheese. With food processor running, pour oil through food chute in a slow, steady stream; process until smooth. Cover and chill until ready to serve.

yeilds 1 1/4 cups.

1 large jicama (cut ea slice into a star using a star-shaped cookie cutter)
2 heads of romain lettuce , torn
1 large red pepper thinly sliced
add dressing

Creamy Artichoke Spread

2 8 oz pkgs cream cheese
2 t garlic, chopped
1 1/2 t. salt
14 oz artichoke hearts, drained and chopped
1/3 c sliced black olives
7 green onions, chopped
6 T sundried tomatoes, chopped
1/4 c fresh parsley, chopped
1 t. fresh chives, choped

Combine cream cheese, garlic, and salt. in a medium mixing bowl; stir in artichoke hearts and olives. Add remaining ingredients mixing gently. Refrigerate overnight to blend flavors.