Jamie Oliver Strikes AGAIN. Fantastico! My first ever cupcake and they rock.

 

14oz Butternut Squash

1 2/3 C Brown Sugar

4 Eggs

1/2 tsp Salt

1 1/3 C Flour

2 tsp Baking Powder

1 tsp Cinnamon

12 TBLS. Olive Oil

handful Walnuts (optional)

 

preheat oven to 350 F

 

Chop raw Squash roughly and blend or process the heck out of them down to

tiny bits. Add sugar, eggs, salt, flour, baking powder, cinnamon, olive oil

and walnuts and process/blend til smoth.

 

Fill cupcake paper things 3/4 full. Bake 20 minutes.

 

(that’s what he said, but I didn’t find it to be enough time. Check to see

if done by putting a clean knife into the middle of ye olde cupcake and it

should come out clean - I went another 10 minutes).

 

Let cool 10 minutes before Icing.

 

Sour Cream Icing

 

Mandarin (I used orange) Zest

Lemon Zest

1/2 Lemon juice

2/3 C sour cream

1 tsp Vanilla Extract

4 TBLS confectioner Sugar

 

Mix, taste, add zest/sour cream or sugar to taste.

 

 

So, my mother in law gave us a sourdough “mother” and now I have to figure

out how to keep it alive. It’s like having a dog. But nothing like it. It’s

like having a kid and forgetting to feed it. No it’s not. I do have to say

it has the consistency of a chocolate chip scone… good stuff!

 

 

1/4 c. butter

1/4 c. shortening (you can substitute butter, 1 for 1, but NOT margarine. I

guess there’s water in Margerine).

1/2 c. brown sugar

1/2 c. white sugar

1 egg

1 c. sourdough starter

1 tsp. vanilla

3 c. flour

1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Chocolate chips

 

Combine sugar, shortening, add eggs, sourdough, vanilla. In another bowl mix

flour, baking powder, soda, add chocolate chips. Combine all ingredients in

a large bowl. Mix well, let rest 15 minutes. Shape into walnut-sized balls.

Flatten. Pre-heat oven to 375  - Place on greased cookie sheet and bake for

10-15 minutes. Cool slightly before taking off cookie sheet. Makes 4 dozen

small. 2 dozen big.