Chocolate Whoopie Cakes

Well, here's my take on Chocolate Cake . I took out my old handy dandy recipe box found a recipe for Chocolate Whoopie  Cupcakes

 ~Recipe~

2 c. Flour
1 1/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Baking Powder
1 c. Hot Water
2/3 c. Cocoa Powder
3/4 c. Shortening(Crisco)
1 1/2 c. Sugar
2 Eggs
1 tsp. Vanilla

~Peanut Butter Frosting~

2 1/2 c. Powdered Sugar
1/3 c. Butter
1/3 c. Peanut Butter
1 tsp. Vanilla
3 Tbsp. Milk
Dash or Pinch of Ground Clove

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 
• 
  

  In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• 
  

  In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• 
  

  Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• 
  

  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

  
  

  In small bowl, add powered sugar,butter,peanut butter,vanilla,milk and pinch/dash of clove.Mix frosting together. Add frosting to your pastry bag for easy way of frosting. Cut cupcakes crosswise into halves. Add frosting filling on each cupcake bottom; replace cupcake tops. 

  
  

  * Note* I used a Ziploc baggie for a Pastry Bag.. 

  
  

Foodie Recipe #1

 Strawberry-Rhubarb Pie

This is  a  recipe that I received by email on my WebTV it was dated April 3,1998.

1 1/4 to 1 1/2 c. Sugar
3 T. Quick-Cooking Tapioca
1/4 tsp. Salt
1/4 tsp. Ground Nutmeg
3 c. Rhubarb (cut into 1/2 inch pieces)
2 c. Sliced Strawberries
Pastry for double-crust pie
1T. Butter

In large mixing bowl mix sugar, tapioca, salt and nutmeg . Add rhubarb pieces and sliced strawberries. Toss gently to coat fruit. Let the mixture stand for 15 min.

Prepare and roll out pastry. line a 9-in. pie pan. Trim pastry to edge of pan. Pour fruit mixture into the pan. Dot with butter .Cut slits into the top of the filling .Seal and Flute edge.

To prevent overbrowning cover edge of pie with foil. Bake 375 degree oven for 25 mins . Remove foil. Bake for another20-25mins .until crusts is golden brown. Cool pie on rack before serving..


Puddytat

Salmon Recipes

These 2 recipes I found in an old recipe book of mine. 

Salmon Alaska

                                                                   
                                                                  Salmon Patties