24 baked that its Recipes

now this can get a little hare-y...cuz you will be needing for the weight of the rabbit liver,the same weight of fresh pork meat.being sure that the pork meat has some fat on it...grind the two together...and mix it up., note:may use duck ,goose,deer,squirrel,pheasant,moose...what ever your hunting., in 1 gallon of water add 1/6 oz... tender quick ...you may want a dab more ., add 2 tbsp salt ., place the meat in this ,break up into small meaty pieces., leave this in the water ,for 1 day,no longer,you don tsp want it to drown., give it mercy ,and ressurrect it from it s watery grave., get fresh...ground black pepper ,and salt., add 1 tsp liquid smoke to every two lb of meat., you may add whatever pleases you on the spices,such as,garlic ,onion powder,ect., place in baking pan ,and bake at 325 degrees for about 4 hours., let it cool off ., liverwurst is actually ready to eat now...however,if you wish not to eat it right away., grind it up again ,place just enough fat to it to make it hold together well., form into rolls...wrap up ...and place in cooler...bring out later... and enjoy.

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

unsweetened baking chocolate, chopped, bittersweet chocolate chips (avoid using the bar kind, it changes the texture so that they flatten out and it s a bit too rich.), butter, cut into pieces (unsalted ), instant coffee, vanilla extract (i use imitation and can tsp tell any difference other than having extra money to spend!), eggs (large, at room temperature- something to do with consistency.), sugar, all-purpose flour, baking powder, salt, semisweet chocolate , chips. (for both of the chocolate chip requirements, i just used the whole bag which is a little less than tsp)