Wednesday, September 30, 2009

popcorn recipe

Popcorn Recipes
By Joseph Devine

Popcorn, first invented when the Native Americans would cook corn over their hot campfires, soon to be enjoyed by the pilgrims who came across the Atlantic on the Mayflower. Popcorn has been around for a while, but very few people decide to experiment with this versatile food. It is a vegetable that can be cooked for dessert or a salty treat, and best of all, it goes with everything.

Here are three great popcorn recipes that you can try on a bored evening or experiment for a party you are throwing. Try all of them to see which you like the most:

--Bacon-Cheese Popcorn Recipe
--Beach Party Popcorn Recipe
--Chocolate Caramel Popcorn Recipe

Bacon-Cheese Popcorn

If you want to try a filling, salty type of popcorn this is a great one. It combines three of the most delicious ingredients on the planet, bacon, cheese, and popcorn! You will need four quarts of popped popcorn, a half cup of melted margarine, a half teaspoon of seasoned salt, Hickory-smoked salt, and bacon bits, as well as a half cup of grated American cheese. Because popcorn is only really good when it's hot you need to work fast. Make the popcorn and when its done pour the margarine over the top, sprinkle the rest of the ingredients in and constantly toss so that everything is mixed well.

Beach Party Popcorn

For this type of popcorn you will need a third cup of butter or margarine, a teaspoon of soy sauce, a drop of hot pepper sauce, two quarts of popped popcorn, two cups of seasoned snacks, and a half ounce of bacon-onion dip. Making these dishes is all about tossing the ingredients with the warm popcorn-this recipe is no different.

Chocolate Caramel Popcorn

For those of you with a sweet tooth, try this. You need two large boxes of some kind of crunch-n-munch, and a pound of dark chocolate. Spread the crunch-n-munch onto a large cookie sheet, lined with wax-paper. Melt the chocolate over this and then spread the popcorn on top. You can let this sit for a bit and serve, of if you want a harder snack, put it in the refrigerator and serve later. This keeps for a while and is a great snack for your friends and family!

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Friday, September 25, 2009

orange cake

Mandarin Orange Cake
By David Jones

Several years ago my wife worked with a very nice lady from Japan. One day she brought a desert for everyone to try, it was the most incredible tasty deserts anyone had ever tried. It was called Mandarin orange cake and here is the recipe:

Ingredients :

1 box Butter Recipe Cake mix

3 eggs

1 stick margarine

1 can mandarin orange juice and all


1 small box Instant Vanilla pudding mix. Use 1 cup of milk to prepare pudding.

1 big size Cool Whip

1 big can of crushed pineapple (drain juice)

Heat oven to temperature listed on cake mix box. Mix the cake mix, eggs, margarine and mandarin oranges (juice and all) together until blended. Pour mixture into prepared cake pan. Bake according to the directions on the cake mix box.

For the icing - Prepare the pudding mix according to the directions on the pudding mix box. Stir the pudding, cool whip and drained crushed pineapple together. Ice the cake and store in the refrigerator.

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Sunday, September 20, 2009

birthday recipe

Chocolate Birthday Cake Recipe
By Kara Kelso

If you are looking for a fantastic birthday cake recipe, you may want to consider something a little different. Not only will your guests be impressed, but your party will be special!

The following recipe is different, although not too off the wall. It's still classified as "chocolate cake" perfect for any cake lover. It's absolutely fantastic for a change from normal, often dry birthday cake. Making your birthday party and cake extra special!

Chocolate Cake Recipe:


2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted


1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla

Cake Directions:

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.

Frosting Directions:

Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

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Tuesday, September 15, 2009

caramel recipe

Caramel Scone Recipe
By Griffin Wetzstein

This caramel scone recipe is a favorite. The butterscotch chips give it a great flavor that is reminiscent of those found in large chain coffee houses.


3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips


1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)


Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)

Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.

This caramel scone recipe makes 18 scones.

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Friday, September 11, 2009

cupcake recipes

How to Find Your Favorite Cupcake Recipe
By Bryan Burbank

Finding the best recipes for making cupcakes is not that hard but you need to be aware that there are so many recipes available that you may get overwhelmed when searching. Whether you are looking for an angel food cupcake or maybe a peanut butter truffle is your favorite, you can be assured that pleasing your guest should be high on your list.

First it is important to choose what type of cupcakes you would like to make. If you are entertaining company then you may way to make a nice assortment. The hard part about baking is to make sure that you use the exact amount of ingredients so that the cupcakes come out just right.

Secondly there are many online resources for you to find your favorite recipe. Many of the cupcake recipes are similar to cake recipes so you may want to be thinking along those lines. So if you like German Chocolate Cake then a cupcake that is German Chocolate would be great.

Finally one of the best things to do before you have any guest over is to make some sample cupcakes and try them on a few friends to see what they think. There is nothing worse then spending all day baking cupcakes then you later find out they are tasteless.

It is important to try any new recipe before you make it for friends or family so that you do not feel bad if the recipe is not good. You will be proud of yourself when you find and make a great cupcake recipe.

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Tuesday, September 8, 2009

chocolate cakes

Chocolate Cakes and Muffin Tips
By Eric YL Nyioh

Chocolate cakes
Chocolate is a very popular confectionery thought the world. It has been my favorite food since young. I like to use chocolate as ingredients since I started baking. As chocolate cakes recipes are among the most demanding and tempting pastries available, it is necessary for me to highlight several points when making chocolate cakes.

Use only covertures chocolate if possible, because it emits a rich flavor and aroma. The price is much higher than normal cooking chocolate due to the cocoa's fat content.

Chocolate is normally stored in a cool, dry area, but not in the refrigerator. When chocolate is stored in the refrigerator, it absorbs moisture and makes it difficult to melt during baking.

There are several ways to melt chocolate. One way is to use a microwave oven. Simply place it in a microwave bowl and let it melt for a few seconds, stirring to melt it evenly. The other way is to place chocolate into a bowl and boil over simmering water. Continue stirring it to dissolve the chocolate.

Keep a close eye on the chocolate cake during baking. As the cake may be dark in color, prick it with a skewer to check whether it is properly baked. If same cake crumbs stick to the skewer, it means the cake is baked. Ultimately, we want the cake to be moist and not dry.

Remove the cake from the oven. Leave it in the tin to cool for 5 minute at room temperature before placing it on a wire rack. Decorate the cake after it has completely cooled.

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