3 cups all-purpose flour
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1/2 cup soft butter
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans or walnuts
1 Tablespoon grated orange peel
Preheat oven to 400’. Toss cranberries with
1/4 cup of sugar in a bowl; set aside. In a mix-
ing bowl, combine flour, baking powder, salt,
and remaining 1 cup sugar. Cut in the butter
until mixture resembles coarse crumbs.
Combine eggs with milk; stir into flour mixture
until just moistened. Gently fold in nuts,
orange peel and cranberries. Fill paper-lined
muffin tins 2/3 full. Bake at 400° for 20 to 25
minutes. Makes about 18 cupcakes. Allow to
cool before frosting.
Cream Cheese Prickly Pear Frosting
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
1 Tablespoon tuna juice
Approx. 3 cups of powdered sugar
Sliced skinned tunas for top of cupcakes.
Beat the butter and cream cheese together,
about 3 minutes, on medium speed until very
smooth. Scrape down the sides and bottom of
the bowl to ensure even mixing. Add prickly
pear juice and mix well. Slowly add the pow-
dered sugar until you get to desired thickness
for spreading. Frost cupcakes and top with a
slice of bright pink tuna. Chow down.
Desert Fruit Sauce
Use this delicious sauce for a variety of
desserts.
1/3 cup butter
3 tunas
2/3 cup sugar
1/2 teaspoon each cinnamon, cloves
and nutmeg
2 Tablespoons lemon or lime juice
Preheat oven to 350°. Peel and chop tunas.
Melt butter in 8" or 9" cake pan. Add tunas,
sugar, spices and lemon juice. Mix well. Bake
until fruits are soft, about 35 minutes. Serve
over ice-cream, pound cake, granola, yogurt,
mandarin oranges or fresh fruit.
You can pick an apron full of tunas, clean
and peel them and freeze them in storage bags
for later use. If you are harvesting prickly pear,
please remember to wear gloves when picking
nopales and tunas. Leave your gloves on and
cut the spines off right away. You’ll be glad you
did. Enjoy Mother Nature’s bounty.
ST. JONAH
ORTHODOX CHURCH
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Marathon, Texas
432-386-4184
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