Fresh Strawberry Cupcakes with Buttercream Frosting

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 2 eggs
• 1/2 tablespoon almonds or 1/2 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 1 cup crushed fresh strawberries , mixed with
• 3 teaspoons sugar (or 10 ounces frozen sweet strawberries)

Directions:

1. 1
   Mix together flour, baking soda, and sugar in a bowl.
2. 2
   In another bowl, beat together eggs, flavoring and oil until well blended.
3. 3
   Add strawberries, and beat at slow speed of mixer until berries are partially broken.
4. 4
   Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible.
5. 5
   Pour batter into greased or paper-cup lined muffin tins, filling to half.
6. 6
   Bake in 350` oven for 30 minutes, or until they test done.

Read more: http://www.food.com/recipe/fresh-strawberry-cupcakes-237618#ixzz1h7hHP4bI

Raspberry-Almond Shortbread Cookies

Make a double batch. These are THAT good.

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam
•  
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Butterscotch Pots de Creme

• 3/4 cup whole milk
• 3/4 cup 2% reduced-fat milk 
• 7 tablespoons brown sugar 
• 2 tablespoons water
• 1 tablespoon dark molasses 
• 1/2 teaspoon salt 
• 2 large eggs 
• 2 large egg yolks 
• 1 1/2 teaspoons butter 
• 1/2 teaspoon vanilla extract 
• 1/4 cup heavy whipping cream
• 1 tablespoon powdered sugar

Preparation

1. 1. Preheat oven to 325°.
2. 2. Heat milks over medium-high heat in a heavy saucepan to 180° (do not boil). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
3. 3. Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325° for 24 minutes or until center barely moves when cup is touched. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
4. 4. Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.

Double Coconut Cream Pie

ingredients

• 3
  egg whites
• 1/3
  cup sugar
• 1/4
  teaspoon salt
• 1/4
  cup cornstarch
• 2
  cups milk
• 3/4
  cup cream of coconut
• 3
  beaten egg yolks
• 2
  tablespoons margarine or butter
• 1
  cup flaked coconut
• 2
  teaspoons vanilla
• 1
  baked pastry shell
• 1/2
  teaspoon vanilla
• 1/4
  teaspoon cream of tartar
• 
  

1/3

cup sugar

2   tablespoons flaked coconut

directions

1.Let egg whites stand at room temperature for 30 minutes.

2.Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.

3.For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.