4 lbs potatoes (cut into wedges)
1 cup water
½ cup lemon juice
1/3 cup olive oil
3 cloves garlic minced
2 tsp salt
2 tsp oregano
1 tsp pepper
Whisk all ingredients together pour over potatoes and bake 325 degrees for 2 hours.
Filling (recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY'S Cocoa
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla extract
Prepare filling; set aside. Heat oven to 350 degrees.
In large mixer bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed 2 minutes or until well combined.
Fill paper-lined muffin cups (2 1/2 inches in diameter) 2/3 full with batter. Spoon 1 level tablespoon Filling into center of each cupcake.
Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove to wire rack. Cool completely.
1 pkg cream cheese, softened
1/3 cup sugar
1/8 tsp salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips of MINI Chocolate
In mixer bowl combine cream cheese, sugar, egg and salt; beat until smooth and creamy. Stir in chocolate chips.
3 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
1 cup salted butter, softened
¾ cup dark brown sugar, firmly packed
1 large egg
½ cup unsulfured molasses
½ cup (3 oz) raisins (optional)
2/3 cup confectioners’ sugar
1 to 2 tsp milk
Yield: 2 ½ dozen 6 inch cookies
3 ½ dozen 4 inch cookies
Preheat oven to 325°F. Whisk together flour, soda, salt, cinnamon, ginger, and cloves in a medium bowl.
In a large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed just until combined; do not overmix.
Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm.
On floured surface with floured rolling pin, roll dough out to ¼ inch thickness. With floured cookie cutters cut into gingerbread men. Gather scraps and reroll dough until all dough is used. Place on ungreased baking sheets ½ apart.
If you want to use raisins to decorate the cooked, plump raisins first by soaking them in warm water for 5 minutes. Discard water. Use raisins as eyes, mouth and buttons.
Bake 9-11 minutes being careful not to brown. Transfer to cool flat surface with spatula.
To prepare the icing: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add ¼ teaspoon more milk. Spoon icing into pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.
4 tbsp butter
¾ cup buttermilk
¾ cup water
1 ¼ oz package active dry yeast
3 large eggs
4 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup parmesan cheese
1 cup shredded cheese
Heat butter, add buttermilk and water.
Heat until warm to touch pour into bowl, sprinkle with yeast, let stand for 5 minutes. Whisk to dissolve yeast. Whisk in eggs.
Sift together, flour, sugar, baking powder, baking soda and salt. Stir in liquid and add ¾ cheddar cheese.
Pour into buttered pans, cover with plastic and let stand for 45 minutes.
Bake at 375°C for 25 minutes. Add remaining cheese and bake for 10-15 minutes. Cool for 10 minutes.
Makes 4 servings
Makes 8 servings