Lemon cream cheese icing a hit

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This article was published 09/01/2002 (8727 days ago), so information in it may no longer be current.

CARROT cake goes hand in hand with cream cheese icing, so it shouldn’t come as a surprise that pumpkin cupcakes also match up so well with it. Today’s first recipe for pumpkin cupcakes with lemon cream cheese icing is a great combo. Thanks to Ann Cameron for submitting this low-fat recipe. By the way, this icing can also be used on a carrot cake.

Second up is a recipe for Kung Pao chicken sent in by Lynda Falloon for Ana Teresa Panganiban.

Among this week’s requests:

Liz Kuhl is after Olive Garden’s recipe for their house salad dressing.

Heather Brenan was sorry to see The Storm restaurant close its doors and will especially miss its great caesar salad served with or without chicken. She puts out a call for The Storm’s caesar salad recipe.

Jessie Clerihew is looking for a recipe for pereshky or sauerkraut buns.

Fay Charach would love to get her hands on the recipe for the warm honey dressing that Pizza Place serves on its spinach salad.

Nick Yourechuk needs tried and true slow cooker recipes.

Marilyn Lund of Brandon requests a recipe for stuffed chicken breasts coated in crushed pecans and then drizzled with a raspberry sauce.

Gerry Bremmer is seeking a recipe for Greek shortbread that is light and airy in texture, and sugar dusted.

Low-fat pumpkin cupcakes with lemon cream cheese icing

1 3/4 cups (425 mL) all-purpose flour

2 teaspoons (10 mL) baking powder

1 teaspoon (5 mL) baking soda

1 teaspoon (5 mL) cinnamon

1/2 teaspoon (2 mL) ginger

1/2 teaspoon (2 mL) salt

1/4 teaspoon (1 mL) nutmeg

1 cup (250 mL) unsweetened pureed pumpkin

1/2 cup (125 mL) brown sugar

1/4 cup (50 mL) vegetable oil

1/4 cup (50 mL) cooking molasses

1 egg, lightly beaten

1/2 cup (125 mL) buttermilk

1 teaspoon (5 mL) vanilla

Icing (optional):

8 oz (250 g) package cream cheese, at room temperature

1 cup (250 mL) icing sugar, sifted finely

Grated peel of 1 lemon

2 to 3 tablespoons (25 to 45 mL) lemon juice

Preheat oven to 375F (190C). Lightly grease or spray with non-stick cooking spray 12-muffin baking pan. In a medium bowl, using a fork, stir flour with baking powder, baking soda, spices and salt until well mixed.

In a large bowl, whisk pumpkin with sugar, oil, molasses, egg, buttermilk and vanilla until combined. Stir flour mixture into pumpkin mixture just until blended. Spoon into prepared pan. Bake 15 to 18 minutes or until a toothpick inserted in centre comes out clean and muffins begin to pull away from sides of pan.

Taste-tester notes: This is a fine textured muffin. Use sour milk in place of buttermilk (1/2 cup/125 mL 1 per cent milk with 1/2 teaspoon/2 mL vinegar). Use light cream cheese for the optional icing. The muffins took 20 minutes to bake. The lemony icing was a big hit.

Kung Pao chicken

Marinade:

2 tablespoons (25 mL) oyster sauce

1 teaspoon (5 mL) cornstarch

3/4 lb (375 g) boneless, skinless chicken breasts (about 2), cubed

Sauce:

1/4 cup (50 mL) Chinese vinegar or balsamic vinegar

1/4 cup (50 mL) chicken broth

3 tablespoons (45 mL) Chinese rice wine or dry sherry

2 tablespoons (25 mL) hoisin sauce

1 tablespoon (15 mL) soy sauce

2 teaspoons (10 mL) sesame oil

2 teaspoons (10 mL) chili garlic sauce

2 teaspoons (10 mL) sugar

Stir-fry:

2 1/2 tablespoons (32 mL) cooking oil

8 small dried red chilies

4 teaspoons (20 mL) minced garlic

2 stalks celery, diced

1/2 red pepper, cut into 1 inch (2.5 cm) squares

8 oz can (227 mL) bamboo shoots or water chestnuts, drained

2 teaspoons (10 mL) cornstarch, dissolved in 1 tablespoon water

1/3 cup (75 mL) roasted peanuts

Combine marinade ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons (25 mL) oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for about 2 minutes or until no longer pink inside. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon (7 mL) oil to wok. Add garlic and cook about 10 seconds. Add celery, bell pepper, and bamboo shoots or water chestnuts; stir fry for 1 1/2 minutes. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to boil. Add cornstarch solution and cook until sauce boils and thickens, stirring constantly. Add peanuts and stir to coat.

Taste-tester notes: I doubled the chicken to 4 boneless, skinless breasts (about 1 1/2 lb/750 g) and there was sufficient marinade and sauce. I replaced oyster sauce in marinade with hoisin sauce. In place of dried red chilies, I used 2 teaspoons (10 mL) red pepper flakes (to make it spicier add another 1 to 2 (5 to 10 mL) teaspoons red pepper flakes.) Along with the suggested vegetables, I also included about 1/2 cup (125 mL) sliced mushrooms, 3 green onions, 1 cup (250 mL) each broccoli and cauliflower florets, and 10 oz (284 mL) can of mini corns. Stir fry vegetables (portions at a time) until all vegetables are tender. I omitted the peanuts. The sauce was very flavourful (not too spicy) and with the added vegetables, an excellent main entree. Serve over rice.