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Perfect for lunch-box or picnic basket and
so easy to make...
1 cup sugar
1/3 cup vegetable oil
2 Tbls. orange juice
1/2 tsp. vanilla extract
2 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. salt
3/4 cup plus 2 Tbls. flour
1 1/2 cups shredded carrots
1/2 cup pecans
1/4 cup shredded coconut, extra for garnish
muffin tin and liners
Preheat oven to 350°. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract and eggs.
Stir in baking powder, baking soda, spice and salt. Add flour and mix thoroughly. Stir in carrots,
nuts and coconut. Line muffin tin with paper cups; distribute batter evenly. Bake until toothpick
inserted in centers comes out clean, about 25 minutes. Let cool before frosting. Makes 12.
Frosting:
8 oz. cream cheese (room temperature)
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract.
Mix until smooth. Frost cooled cupcakes and garnish with toasted shredded coconut.
Hot pepper jelly over cream cheese or goat cheese works well as an instant appetizer or try serving alongside roast pork for some added zip.
1/2 cup apple jelly
1/2 cup orange marmalade
1 tsp. apple cider vinegar
1 Tbls. seeded and chopped jalapeno pepper
1 Tbls. chopped green onion
Stir together all ingredients in a large saucepan over low heat until jelly and marmalade are melted
and mixture is blended. Cool. Cover and chill 8 hours. Makes 1 cup.
Serve with a side of pasta or try in a sandwich with a little extra sauce on the side...yum!
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets or 4 boneless, skinless chicken breasts,
halved horizontally (about 1 1/2 lbs. total)
salt and freshly ground pepper
1 large egg, lightly beaten
2 cups prepared jar sauce
1/4 cup olive oil
6 oz. mozzarella cheese in 1/4 inch slices
Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in
breadcrumb mixture, turning to coat both sides.
Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large
nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2
minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top
of sauce. Repeat with remaining oil and cutlets.
Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is
hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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