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Birthday Recipes
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Try something new on birthday day? You can try making all
these yummy cakes, noodles on below:
| Fat Free
Chocolate Cupcake |
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| Ingredients |
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- 1/3 C All-Purpose Flour
- 1/2 C Unsweetened Cocoa Powder
- 1 1/2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 2 Tsp Salt
- 3/4 C Dark Brown Sugar packed
- 1/4 C Applesauce cinnamon flavored
- 1 egg beaters 99% egg substitute or equiv to 1
egg
- 1 Egg White
- 1 Tbsp Oil
- 1 Tsp Vanilla Extract
- 2/3 C Skim Milk
- Confectioner's Sugar optional
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| Method of
Preparation |
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| Begin by heating the oven to 350 deg
F. Take 12 muffin cups. Line them up with paper
liners. Mix flour, cocoa, soda, baking powder, and
salt. Then Beat the next six ingredients until they
combine properly, for about 1 min. Stir in flour
mixture alternately with milk until just combined.
Pour the batter into muffin cups. After this is done
bake for 22 - 25 min Remove the cupcakes from
pan; and cool it on wire rack for 30 min. You can
sprinkle with some sugar if desired. |
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| Strawberry
Cupcakes |
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- 1 3/4 c all-purpose flour
- 1 t baking soda
- 1 c sugar
- 1/2 c chopped walnuts
- 2 eggs
- 1/2 c vegetable oil
- 1/2 t almond or vanilla extract
- 1 pkg frozen sweet strawberries or 1 cup (10
oz) crushed fresh strawberries mixed with 3 T
sugar
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| Method of
preparation |
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Blend flour, baking soda, sugar and
nuts in a bowl together. Take another bowl. Take
eggs, flavoring and oil and blend it until well
blended. Add strawberries and beat at slow speed of
mixer until berries are partially broken. Beat in
flour mixture slowly until smooth, but pieces of
berries are still visible. Pour batter into greased
muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, Sprinkle with
powdered sugar if desired. |
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| Chocolate Chip trifle |
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| Ingredients |
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- (18 ounce) package Nestlé® Toll House®
- Refrigerated Chocolate Chip Cookie Dough
- 2 cups fat free milk
- 2 (3.4 ounce) boxes instant vanilla or
chocolate pudding and pie filling mix
- 2 (12 ounce) containers frozen non-dairy
whipped topping, thawed
- 1 1/2 quarts sliced fresh strawberries or
raspberries
- Fresh mint leaves (optional)
- Fresh strawberries or raspberries (optional)
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| Method Of Preparation |
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| Begin by preheating the oven to 375 degrees F. Now
take the cookie dough. Cut the cookie dough in half
lengthwise and then again half lengthwise. This will
be done for a total of 4 pieces. Cut cookie dough
into 2 1/2-inch logs, completing with sixteen. Place
these cut doughs on baking sheets which are not
greased. Bake them for 11 to 13 minutes or till they
turn light golden brown. Cool them on baking sheets
for about 1 minute. After this is done remove them
to wire racks to cool of completely. Take milk and
pudding mix and beat in large bowl until finely
blended. Fold whipped topping into mixture. After
thw whipped topping is folded in the mixture crumble
6 cookies. Sprinkle 3/4 of crumbled cookies on
bottom of deep 10-inch glass serving dish. Top with
1/3 of pudding mixture. Place strawberries over
pudding. Stand remaining 10 cookies, face side out,
along the inside of dish. Place remaining pudding
mixture over strawberries. Top with remaining
crushed cookies. Cover; refrigerate for 4 hours or
overnight.Garnish with mint leaves and strawberries. |
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