Zucchini Cupcakes
3 eggs
2 teaspoons cinnamon
1-1/3 cups sugar
2 teaspoons baking powder
1/2 cup vegetable oil
l teaspoon salt
1/2 cup orange juice
l teaspoon baking soda
l teaspoon almond extract
l/2 teaspoon ground cloves
2-1/2 cups all-purpose flour
1-1/2 cups shredded zucchini
Caramel frosting:
l cup packed brown sugar
l teaspoon vanilla extract
1/2 cup butter, softened
l-1/2 to 2 cups powdered sugar
1/4 cup milk
Beat eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix well.
Fill muffin cups 2/3 full. Bake at 350º for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen cupcakes.
Tex-Mex Beef Barbecues
l fresh beef brisket (3 1/2 pounds)
l jar (18 ounces) hickory smoke-flavored barbecue sauce
1/2 cup finely chopped onion
l envelope chili seasoning
l tablespoon Worcestershire sauce
l teaspoon minced garlic
l teaspoon lemon juice
14 hamburger buns, split
Cut brisket in half; place in a 5-quart slow cooker. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over the beef. Cover and cook on high for 5-6 hours or until the meat is tender. Remove beef, cool slightly; shred and return to the slow cooker; heat through. Serve on buns. 14 servings.
Oven Roasted Carrots
2 pounds baby carrots
1 to 2 teaspoons dried thyme
4 small onions, quartered
1/2 teaspoon salt
6 garlic cloves, peeled
1/8 teaspoon pepper
2 tablespoons olive oil
2 teaspoons white vinegar
Place carrots, onions, and garlic in two greased 15 x 10 x 1 inch baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat. Cover and bake at 450º for 20 minutes; stir. Bake, uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings.
