Theodore really likes these made with beets, because they turn the tops purple (they don’t affect the rest of the muffin). We very specifically don’t tell him what’s in them, though; that would be a big mistake that would lead to him not eating any more. He’s THAT convinced that he doesn’t like anything healthy, you see. 🙂 Banana cupcakes (from Kathy, at YAAPS) makes 12 2/3 cup sugar 1/4 cup oil 3 ripe bananas, mashed 1 cup grated *something* …
From Cooking Light by way of YAAPS, quite tasty. Original poster’s comments: I used mini penne, fresh mozzarella is a must (the hard dry block just won’t cut it, you need the moz. packed in water, I diced up half a container of wet moz), and I used freshly grated Romano cheese. Oh, and I added Lawry’s seasoned salt instead of table salt. It was SO good, and made a huge honking bowl of pasta. It points out to 8 …
This is a recipe we’ve made since it was originally published in Sunset, in 2001. It’s an excellent summery rustic pie, very pretty and so tasty. We highly recommend it. About 2 1/4 cups all-purpose flour About 3/4 cup sugar 1/4 teaspoon salt 3/4 cup (3/8 lb.) butter or margarine 2 cups sliced strawberries (1/2 in. thick) 2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.) 1/2 teaspoon ground cardamom 1. In a food processor or a bowl, combine …