Tuesday, May 19, 2009

“We are too fond of our own will.
We want to be doing what we fancy mighty things;
but the great point is, to do small things,
when called to them, in a right spirit.”

~ R. Cecil

“He that is faithful in that which is least is faithful also in much…”

Luke 16:10 KJV

From “Daily Strength for Daily Needs” by Mary W. Tileston, 1891

illustration courtesy of www.allposters.com
"The White Farm House" by Judy Richardson

Creamed Filled Cupcakes

Cream Filled Cupcakes
(from Taste of Home magazine)
2 dozen

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
for frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely. For filling, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. In a heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator and enjoy!

Kinda like a hostess cupcake and fun to make!

I also wanted to mention that to save time, this would easily lend itself to a "hostess cupcake" cake. Instead of 24 cupcakes, make 4, 8-inch layer cakes, spread the cream filling between each layer and pour frosting over cake. Quick!

Bacon Cheeseburger Buns

Bacon Cheeseburger Buns
2 dozen

2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water
2/3 cup warm milk
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups flour
for filling
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
ketchup, mustard, or bbq, optional

Dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. Place 2 inches apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup, mustard, or bbq sauce if desired. Add a side of french fries and enjoy!

I halved this recipe for my family of four and we still have six buns leftover for lunch tomorrow. My son loved these - as I knew he would!