Chocolate Cupcake Recipe Ingredients 2 cups all purpose flour 2 cups sugar 1/2 teaspoon baking powder 1 teaspoon

poon salt 1 teaspoon baking soda 1/2 cup shortening 3/4 cup water 2 large eggs 3/4 cup milk 1 teaspoon vanilla 4 ounces melted unsweetened baking chocolate Chocolate Cupcake Recipe Directions Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool. Lemon Cupcake Recipe Ingredients 3 oz (90g) softened butter 3 oz (90g) softened cream cheese 2 tsp finely grated lemon rind 2 /3 cup superfine(castor) sugar 2 eggs cup all-purpose (plain) flour 1 /3 cup self-raising flour Method 1. Pre-heat the oven to 325oF (160oC). 2. Line a 12 cupcake pan, with cupcake papers. 3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy. 4. Sift the flours. Add the flour gradually to the cheese mixture and beat on a low speed, until just combined. 5. Divide the mixture evenly between the cake cases. 6. Bake for 25 minutes until firm to touch. 7. Allow to cool for a few minutes and then transfer to a wire rack. Lemon Cream Cheese Frosting Ingredients 1 oz (30g) butter - softened 3 oz (80g) cream cheese - softened 1 cups confectioners (icing) sugar 1 tsp grated lemon rind Method 1. Sift the sugar. 2. Beat all ingredients together in a small bowl, until smooth and combined. Basic Chocolate Cup Cake Recipe Ingredients 5 oz (150g) Butter softened 5 oz (150g) superfine (castor) sugar 6 oz (175g) self-raising flour 3 eggs 2 tbls cocoa powder 1 tsp vanilla extract Method 1. Pre-heat the oven to 350oF (180oC). 2. Line a 12 cup cake pan, with cup cake papers. 3. Crack the eggs into a cup and beat lightly with a fork. 4. Place all the ingredients in a large bowl.

5. Beat with an electric mixer for 2 minutes, until light and creamy. 6. Divide the mixture evenly between the cake cases. 7. Bake for 18-20 minutes until risen and firm to touch. 8. Allow to cool for a few minutes and then transfer to a wire rack. 9. Allow to cool fully before icing. Butter Cream Frosting Ingredients 5 oz (150g)Butter - softened 8 oz (250g)confectioners (icing) sugar 1 tspvanilla 2 tsphot water Method 1.Beat together the butter and sugar with an electric beater. 2.Once well combined, add the vanilla and water. Beat until smooth and creamy.

Basic Vanilla Cup Cake Recipe Ingredients 5 ozButter - softened (150g) 5 ozsuperfine (castor) sugar (150g) 6 ozself-raising flour (175g) 3eggs 1 tspvanilla extract Method 1.Pre-heat the oven to 350oF (180oC). 2.Line a 12 cup cake pan, with cup cake papers. 3.Crack the eggs into a cup and beat lightly with a fork. 4.Place all the ingredients in a large bowl. 5.Beat with an electric mixer for 2 minutes, until light and creamy. 6.Divide the mixture evenly between the cake cases. 7.Bake for 18-20 minutes until risen and firm to touch. 8.Allow to cool for a few minutes and then transfer to a wire rack. 9.Allow to cool fully before icing. Pasta Con Sarde (Pasta with Sardines) Ingredients 1 (16 ounce) package spaghetti 3/4 cup olive oil, divided 6 cloves garlic, minced

2 (4 ounce) cans sardines packed in olive oil, drained 1 cup seasoned bread crumbs

1/3 cup freshly grated Parmesan cheese 1/4 cup chopped fresh parsley 1 teaspoon ground black pepper additional Parmesan cheese for serving (optional Directions 1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm. 2. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese. Baked Ziti I Ingredients 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese Directions 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.