WHATS 00 FLOUR RECIPES

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MOMMY'S HOMEMADE CHICKEN NUGGETS | WHAT'S COOKIN' ITALIA…



Mommy's Homemade Chicken Nuggets | What's Cookin' Italia… image

Everyone loves little cubes of crispy fried chicken nuggets and mommy's homemade are always the best! This is a recipe the kids will rave about.

Provided by Claudia Lamascolo

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Number Of Ingredients 13

3 boneless chicken breast cut into cubes
1 1/2 cups flour ( or use gluten-free flour for allergies)
ziplock bag or use a pie plate for the coating mixture
1 1/2 teaspoons each granulated garlic powder
1 teaspoon paprika
1/2 teaspoon seasoning salt or more to taste
parchment paper
cooking spray
large deep baking pan
Optional dipping sauces click here
Canola Oil or Vegetable Oil (enough to cover the bottom of the pan for frying around 1 inch.)
Frying Pan
Optional: for a spicy chicken nugget add 1/4 teaspoon cayenne pepper, 1 teaspoon of chili powder, and 1/2 teaspoon cumin to the flour mixture

Steps:

  • Rinse the chicken in cold water.
  • Cut the chicken into 1 - inch cubes on a cutting board with a sharp knife and set aside.
  • Start to heat the oil around 2 inches deep in a large frying pan on medium heat.
  • Place the flour and seasonings into a pie plate or ziplock bag.
  • Shake the wet chicken cubes into the flour mixture.
  • Using tongs, place the cubes into the hot oil.
  • Fry the chicken in oil flipping once for 3 minutes on both sides or until the juices run clear.
  • Serve with your favorite dipping sauces click here

Nutrition Facts : Calories 275, FatContent 18, SaturatedFatContent 11, CarbohydrateContent 19, SugarContent 9

STRAWBERRY CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL



Strawberry Cake {A Scratch Recipe} | My Cake School image

This moist and flavorful Strawberry Cake from scratch is a favorite year-round!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 11

4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
1 1/2 cups (340 g) strawberry puree ......I used frozen strawberries that were lightly sweetened, you could also use fresh.....puree the strawberries in food processor or blender
1 teaspoon (4 g.) vanilla
2 teaspoons (8 g) strawberry extract
2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
3 cups (342 g) cake flour
1 3/4 cups (350 g) granulated sugar
1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
1 teaspoon (6 g) salt
1/4 cup (50g) vegetable oil
1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.

Steps:

  • Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)
  • Grease and flour three 8 x 2 inch round pans
  • In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
  • In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
  • Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy.
  • Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
  • Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
  • Makes 7 1/2 cups batter IF USING FONDANT: If using fondant to cover the cake, our first choice is to cover the cake in ganache for a nice firm shell before laying on the fondant. You could also use all butter buttercream, that is well chilled to firm it up before the fondant.
  • Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)

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