BEAT THIS! COOKBOOK Absolutely Unbeatable Knock-'em-Dead Recipes for the Very Best Dishes By Ann Hodgman "The funniest, most engaging book about food I've ever come across."-Graydon Carter, Vanity Fair "The book I have probably recommended more often than any other . . . More than a cookbook, it is a humor book and a self-help book and a security blanket and a kind of bible."-Elizabeth Berg, NPR's All Things Considered In BEAT THIS! COOKBOOK, Ann Hodgman issues a challenge no self-respecting cook can resist. A popular food writer for Gourmet, the New Yorker, Food & Wine, and many other magazines, Hodgman claims to have found the absolute best recipes for more than 100 favorite dishes-and she defies anyone to prove her wrong. Fried Chicken. Macaroni and Cheese. Baking Powder Biscuits. Coleslaw. Strawberry Shortcake. White Chocolate-Raspberry Tart. Unlike other peoples' recipes, which Hodgman says are generally ordinary in the extreme, hers are the best of their type-guaranteed to make people take one bite, "stagger with joy and beg you for the recipe." Hodgman's audacious claim is much more than braggadocio. First published in 1993, the book became a cult classic. In fact, only one person could realistically hope to beat the recipes in Beat This!: Hodgman herself. And now, in BEAT THIS! COOKBOOK: Absolutely Unbeatable Knock-'em-Dead Recipes for the Very Best Dishes (Houghton Mifflin Harcourt, March), she has added more than 50 new-and even more unbeatable-recipes and ...
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday, December 20, 2011
Friday, December 2, 2011
Easy Cupcake Recipes For Kids
As last week was National Cupcake Week (yes there really is such a thing!), and Friday brings Macmillan coffee mornings all over the country, we thought we'd share our favourite cupcake recipe with you. Perfect for parties or tea-time treats, these delicious buns are so quick and simple to make that children will also love to get involved in baking them.
To make 12, you will need:
125g softened butter
125g caster sugar
2 large eggs
125g self-raising flour
Teaspoon vanilla extract
Approximately 2 tablespoons milk
12 bun tray lined with cupcake cases
Preheat your oven to 200 degrees/180 degrees (fan oven)/gas mark 6.
Put all of the ingredients, except for the milk, into a large bowl and mix until smooth with an electric hand mixer (or if you don't have an electric hand mixer, you can use a food processor). Add the milk slowly until the mixture is a soft dropping consistency.
Spoon the mixture into the 12 bun cases and bake for 15 - 20 minutes until the cakes are golden on top and a cake tester comes out clean.
Remove from the tin and allow to cool on a wire cooling rack.
Although these cakes are delicious enough to eat plain, they look gorgeous when iced. To make a basic butter-cream icing, you will need:
75 g softened butter
150g icing sugar
2 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, cream the butter until it is smooth, then gradually sift in the icing sugar, mixing as you go. Add the milk and vanilla extract and mix again until you have a light and creamy icing. Spoon or pipe onto your cooled cupcakes and adorn with silver balls, sprinkles, sweets or sugar decorations.
Enjoy!
Subscribe to:
Posts (Atom)
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |