Cupcake Recipe

Cupcake Recipe:

• 2 1/4 cups of all purpose flour
• 1 1/3 cups of sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Scientific Names

• 2 1/4 cups of Triticum Aestivum
• 1 1/3 cups of Sucrose
• 3 teaspoons of Sodium Bicarbonate
• 1/2 teaspoon of Sodium Chloride
• 1/2 of Shortening(no scientific name)
• 1 cup milk(no scientific name)
• 1 teaspoon of Planifola
• 2 ovums

Instructions:

Preheat oven to 350 degrees.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.

Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl.  Beat until well mixed.

Spoon cupcake batter into paper liners until 1/2 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Enjoy!








                                                    

Aunt Rosa's Lasagna

Aunt Rosa's Lasagna

Ingredients:
2 containers(15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 jar Bertolli Tomato and Basil Sauce
1 jar Bertolli Alfredo Sauce
12 lasagna noodles, cooked and drained


Directions:
1.  Preheat oven to 375 degrees.  Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
2.  Combine Sauces in medium bowl
3.  Spread 1 cup sauce mixture in 13 x 9-inch baking dish.  Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat.  Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
4.  Cover with aluminum foil and bake 50 minutes.  Remove foil and bake until bubbling, about 10 minutes.  Let stand 10 minutes before serving.