| 30 | 31 | 32 | 33 | 34 |
| 1 | 17 | 34 | 51 | 68 |
|
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Hostess Cupcakes
CAKES:
/2 c Plus 2 tbsp Flour
1
2
1/2 tb Cocoa powder
3
1
1
1
/4 ts Baking soda
/4 ts Salt
/2 c Sugar
/2 c Water
3
1/2 ts Distilled white vinegar
tb Vegetable oil
1
1
ts Vanilla extract
FILLING:
1
6
c Heavy whipping cream
oz Finely chopped white chocolate
GLAZE:
ICING:
3
3
oz Finely chopped bittersweet chocolate
tb Boiling water
1
1
tb Egg white, at room temperature
pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar
Make the cupcakes:
1
butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
. Position a rack in the center and preheat oven to 325F. Lightly
2
. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3
. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.
Make the filling:
4
. In a heavy medium saucepan over medium-high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
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