Coconut Almond Cupcakes

fro the kitchen of Jack and Sherry
taken from
Ina Garten's Barefoot Contessa Cookbook

Makes 18-20 large cupcakes

3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure almond extract
1 1/2 tsp. pure vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 oz. sweetened shredded coconut

Preheat oven to 325* In a bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 min. until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 min. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing

(for 18-20 large cupcakes)
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 pounds confectioners' sugar, sifted.

In the bowl of electric mixer, with paddle, blend together cream cheese, butter, vanilla, and almond. Add the confectioners sugar and mix until smooth.

Golden Cream Soup

from the kitchen of Cynthia

2 large chicken breasts
3 cups cubed potatoes
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
1 chicken bullion cube
1 1/2 cups milk
2 Tblsp. flour
1/4 - 1/2 pound velveeta cheese
Dash of pepper

Boil and cut up chicken, reserving one cup broth. Combine broth, chicken, vegetables, and seasonings in large pot. Cover and simmer 15 to 20 minutes, until the vegetables are tender. Combine milk and flour and add to soup stirring constantly until thick. Add cheese (cut into chunks first), and stir until melted. Makes 4 1/2 cups.

Mexican Chicken Corn Chowder

from the kitchen of Cynthia

1 1/2 pounds chicken breast
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tblsp. butter or margarine
2 chicken bullion cubes
1 cup hot water
1/2 to 1 tsp. ground cumin
2 cups half an half cream
2 cups shredded monteray jack cheese
1 can cream style corn
1 can chopped green chilies, undrained
1 medium tomato, chopped

Cut chicken into bite-sized pieces and brown with garlic and onion in butter in a skillet. Dissolve bullion in hot water in a large pot and add the chicken mixture and cumin. Bring to a boil, reduce heat, and simmer for 5 minutes. Add cream, cheese, corn, and chilis. Cook and stir over low heat until cheese is melted. Stir in tomato, and serve immediately. Makes 2 quarts or 6-8 servings.