Sift the flour with the salt.
Mix the Crisco into the mixture with pastry cutter or fingers until it becomes size of small peas. Add the ice water.
Form into 6 balls.
Makes enough for 6 pie shells.
May be kept in freezer for future use.
Will defrost in about 40 minutes for use.
For the lemon curd, combine all
For the cupcakes, preheat the oven to 350\
For the cupcakes:
Preheat the oven to
For the cupcakes:.
Preheat oven to 350
Make the cupcakes:
Heat oven to 325\
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
For the frosting: Combine the egg
For the cupcakes: Preheat the oven to 350
For the Bananas:
In a
and a wire rack for cooling.
For the cupcakes: Preheat the oven
you may need another pan for additional batter.
Whisk together
ins (recipe makes 24 full-sized or 48 mini cupcakes--I like
at in a dry skillet for 10 minutes stirring occasionally.
For the cake:.
Preheat the
ups three-fourths full.(note: for cupcakes to all be the same
uble papers. Since this recipe makes 18 cupcakes, you can use
ouble cupcake papers. This recipe makes 18 cupcakes, so you can add
he center of the cupcakes.
Bake for 20 to 25 minutes
et aside the extra cookies for crushing for the frosting. Place the