Cornstarch In A Cake Recipe Recipe For Chili

CORNSTARCH CAKE

Steps:

• Preheat oven to 350.
• Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
• Sift the flour with the cornstarch, baking powder, and salt.
• Set aside.
• Beat the butter until smooth.
• Gradually beat in all but 1/4 cup of the sugar.
• Beat in the extract.
• Continue to beat for 5 minutes, until butter is very light and fluffy.
• Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
• In a clean bowl, beat the egg whites until it forms a soft peak.
• Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
• Gently fold the beaten whites into the batter in 3 additions.
• Scrape the batter into the prepared pans.
• Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.

RED VELVET CAKE WITH CORNSTARCH ICING

Steps:

• CAKE
• Cream Crisco, sugar and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Add buttermilk, flour, salt and vanilla. Mix baking soda and vinegar in a separate cup and blend into mixture (Don’t Over Beat).
• Put into 2 each flour/greased 8" cake pans or 1 each 9"x13" pan. Bake 24 to 30 minutes at 350°F.
• ICING
• Cook cornstarch, salt and milk until thick (stir constantly). Let thickened mixture cool or place in fridge for 30 minutes. Cream Crisco, sugar and vanilla until fluffy (about 5 minutes). Add cornstarch and beat until fluffy.

PINEAPPLE-SHRIMP STIR-FRY

Steps:

• Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
• Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
• Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
• Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
• Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
• Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

CHILI-CHOCOLATE CARAMEL CORN

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in chili pepper and cinnamon. Drizzle over caramel popcorn with peanuts; toss to coat. Arrange on a waxed paper-lined baking sheet. Refrigerate until set; break into pieces. If desired, add dried cranberries. Store in an airtight container.