Little's Cupcake Creations
Little’s Cupcake Creations Bakery in
Sunday: Closed | Monday: Open 24 hours | Tuesday: Open 24 hours | Wednesday: Open 24 hours | Thursday: Open 24 hours | Friday: Open 24 hours | Saturday: Open 24 hours
America/New_York time zone
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Business Name: Little's Cupcake Creations
Address: United States
- Recipes | Baking ( Recipes) | Cooking Tips | Food Ingredient Nutrition | Fruits and Fruit Juices | New
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Homemade Lavender Lemonade – Refreshing, Floral, and Perfect for Any Occasion
Lavender lemonade is a delightful twist on the classic lemonade, combining the tartness of fresh lemons with the subtle, floral... Codfish Balls Recipe
Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.Clam Fritters Recipe
Drain clams, reserving 1/4 cup juice.
Combine flour, baking powder, salt, paprika, and pepper. Stir in clams and chopped onion. Combine clam juice and egg. Add to flour mixture and stir until well blended.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop level tablespoons of clam mixture into hot Crisco. (Do not use fryer basket.) Fry several fritters at a time for 3-1/2 minutes or until browned. Drain on paper towels.
Serve with lemon wedges and Tartar Sauce.







