This is a different take on Pound Cake with Whipped Cream and Strawberries. This was a perfectly portable dessert that I made to bring to a picnic.
1 Stick of Butter
½ Cup of Vegetable Shortening
1 ½ Cup of Sugar
3 Eggs
1 ½ Cup of Flour
½ Teaspoon of Baking Soda
1 Cup of Milk
1 Teaspoon of Vanilla Extract
Preheat Oven 350
In a mixing bowl mix together Butter, Vegetable Shortening, and Sugar for about 2 minutes. Mix one egg in at a time and vanilla. Add the Flour, Baking Soda, and Milk alternating between the dry and wet ingredients. Fill cupcake cups about ¾ of the way to the top and bake for 18-22 minutes until a tester comes out clean. Let cool completely before topping them with whipped cream. Makes about 15 Cupcakes.
Strawberry Whipped Cream
1 Pint of Heavy Cream
1 Cup of Marshmallow Fluff
7 Medium Sized Strawberries
2 Teaspoons of Sugar
Dice up the strawberries and in a bowl toss them with the sugar- let stand for just a minute or so. In a separate bowl add the Heavy Cream, Fluff and Strawberry Mixture and beat until light and fluffy. Note: the cream did splatter a lot with the Fluff. Top each cupcake with whipped cream; I finished them off by topping them with a chocolate cover strawberry.
I was in South Carolina last week and when I was on the highway, I saw baskets of peaches on a truck. I was tickled pink about this sighting because I had totally forgotten I was in peach territory. Of course now I was on the lookout for where I could buy my own basket of peaches. Alas right before heading back to the airport I found a farmers markets and literally got a basket of peaches and took them back with me to NYC.
Now what to do with my peaches! I didn’t want to make a cobbler had done that last week with some strawberries and rhubarb. Salsa is what came to mind. I was also told that grilled peaches were great…but I didn’t have access to a grill.
2 Peaches (diced into small cubes)
½ Green Bell Pepper (diced into small cubes)
½ Red Onion (diced into small cubes)
2-3 Tablespoons of Chopped Cilantro
Juice from two Limes
Jalapeño Pepper (that depends on the level of spice you would like…I got a little too aggressive when I made this Salsa!)
Mix all of the ingredients together and ready to serve. What I loved were all the colors together, I thought it looked so fresh and absolutely beautiful.
My apologies, the last entry had a some kind of computer glitch with only part of the entry. Here is the complete entry.
I love Chinese Chicken Salads, if on a menu I am always tempted to order it and look no further. The other thing that I love about them is that there are some underlying similarities but so many different kinds of variation that can be done. I think this is the perfect meal to have on a hot summer evening.
Ingredients to Cook Chicken
1 Tablespoon of Chopped Cilantro
5 Slices of Ginger
3 Scallions Sliced
2 Tablespoons of Rice Wine Vinegar
4 Cups of Water
1 to 11/2 Pounds of Chicken
Put all of the ingredients together in a pot and let cook on medium heat for about 15-20 minutes covered. Once chicken has cooked all the way through remove from heat and tear chicken into small pieces. Chill chicken before putting in salad.
Dressing
1/3 Cup of Vegetable Oil
1 Teaspoon of Dry Ground Mustard
2 Tablespoons of Sesame Oil
6 Tablespoons of Rice-wine Vinegar
Salt and Pepper
1 Teaspoon of minced ginger (optional)
Mix all ingredients together. I find easiest to just put them all into a bottle and shape it up.
Salad
I Head of Lettuce (tore or chopped) (I use usually Romaine or Iceberg)
1 Yellow Bell Pepper Chopped into small Cubes
½ English Cucumber Chopped into small Cubes
2 Carrots Peeled and Chopped into small Cubes
6 Scallions (6 diced)
1/3 Cup Chopped Cilantro
½ Cup of Sliced Almonds
2 Cups of Shredded Chicken
1 – 2 Tablespoons Cup of Sesame Seeds (optional)
Fried Maifun Noodles or Fried Wontons can also be added.
In a large salad bowl add all ingredients except fried Noodles. Toss the salad with dressing and right before serving at the noodles.
Cheers! Sandra. R.
Pound Cake Cupcakes with Strawberry Whipped Cream Recipe
