Barbecued Lambs

Ingredients

• 8 lb Lamb leg; boned and butterflied
• 1 1/4 c  Olive oil
• 1/4 c  Worchestershire Sauce
• 2  Garlic clove; diced
• 3/4 c  Soy sauce; light
• 2 tb Dry mustard
• 1/4 c  Red wine vinegar
• 1 1/2 tb Parsley, chopped
• 1/3 c  Lemon juice

Method

Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar, parsley, and lemon juice. Marinate lamb roast overnight, basting occasionally. Cook over hot grill, basting as needed.

Barbequed Salmon

Ingredients

3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
4    4-6 oz. salmon steaks

Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt, and salt; stir thoroughly.

Generously brush both sides of the salmon steaks with mixture.

Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon.

Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4.

Ingredients

• 2 c Sugar
• 1 3/4 c All-purpose flour
• 3/4 c Hershey's cocoa or hershey's european style cocoa
• 1 1/2 ts Baking powder
• 1 1/2 ts Baking soda
• 1 ts Salt
• 2 Eggs
• 1 c Milk
• 1/2 c Vegetable oil
• 2 ts Vanilla extract
• 1 c Boiling water
  
  Vanilla Buttercream Frosting
    
• 5 T butter or margarine
•   4 c powdered sugar
•   1/4 c milk
•   1 t vanilla extract
•    Fresh blueberries and strawberries

Method

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).Fill muffin cups 2/3 full with batter.Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.
Vanilla Buttercream Frosting:
In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

4th of July Flag Cake

Ingredients

• 3/4 c  butter
• 1 2/3 c  sugar
• 3   eggs
• 1 t  vanilla extract
• 2 c  all-purpose flour
• 2/3 c  cocoa
• 1 1/4 t   baking soda
• 1/4 t   baking powde
• 1 t   salt
• 1 1/3 c  water
  
  Vanilla Buttercream Frosting
   
• 3 c   powdered sugar
• 1/3 c  butter or margarine, softened
• 2 T  milk
• 1 1/2 t  vanilla extract
  
  Topping
           
• 1/2 pt  blueberries
• 1 qt  small evenly-sized strawberries

Method

Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.

In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't overmix).

Pour into the prepared baking pan.

Bake for about 30 minutes or until wooden pick inserted in center comes out clean.

Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.

Frost cake with the Vanilla Buttercream Frosting.

Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.

Arrange strawberries in rows to create the red stripes.

Vanilla Buttercream Frosting:

In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency

ngredients

• 1 c  Margarine
• 1    Egg white -- whipped
• 2 ts Pure vanilla extract
• 2 1/2 c  Unbleached flour
• 1 1/2 c  Sugar
• 1 1/2 ts Baking powder
• 1 ts Red food coloring
• 1 ts Blue food coloring

Method

Preheat oven to 350.In a mixing bowl, combine margarine, egg white, and vanilla extract.In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened.Divide cookie dough into three equal portions.Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix throughlyForm each portion into long bars.and stack bars on top of each other using alternating colors (red, white, blue).Wrap finished cookies in waxed paper and place in the refrigerator for about an hour.Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

Red, White 'n' Blue Cookies

• 1 c  Butter, sweet; softened
• 3 oz Cream cheese; softened
• 1/2 c  Sugar
• 1 ts Vanilla
• 2 c  Flour
• 36sm Blueberries
• 36 sm Strawberries, ripe; hulled halved

Method

Preheat oven to 350 F. In a mixing bowl, beat the butter with the cream cheese until well blended. Beat in the sugar and vanilla, then stir in the flour until well mixed. Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets. Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation. Bake cookies for 12 to 18 minutes or until very lightly browned. Cool on racks.