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Alexis the Icing on the Cupcake (Cupcake Diaries, Book 20) by Coco Simon

By Coco Simon

The Cupcake membership is delighted to serve their chocolates at a big party—but can Alexis recover from her starting to be pains prior to she sees her crush?

Alexis is happy in regards to the newest Cupcake membership job—it's a massive order for a neighbor's BBQ/pool social gathering. not just will the CC make some huge cash, yet Matt—Alexis's tremendous crush—will be there! but if Alexis is going to the mall together with her associates, all of sudden not anything matches her. outfits in her ordinary measurement are too brief, but if she is going up a dimension, every thing is just too titanic. What's happening? Can she locate an outfit that makes her suppose as remarkable at the outdoor as she is at the within?

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Extra info for Alexis the Icing on the Cupcake (Cupcake Diaries, Book 20)

Sample text

And by all means, store this in the fridge. PIES TO HE AL 57 Pies to Compete in the Iowa State Fair I was born and raised in Iowa, and while I had an husband’s death, the date of which was August 19. idyllic “Brady Bunch” childhood, I always felt there The idea came to me strongly, deeply, like a repressed was a bigger world out there beckoning me to explore longing I didn’t know I had. Some inner voice it. I grew increasingly restless during high school, instructed me clearly. It said: Go to Iowa.

If using Basic Pie Dough, start oven hot at 425 degrees and bake for 10 to 15 minutes to set the crust, then turn oven down to 350 degrees to continue baking the filling without scorching it! PIES TO HE AL 53 CINNAMON I sampled this pie when Eldon, Iowa, resident Diana Ostrander Harness helped me with my Pitchfork Pie Stand one summer weekend, and, when I wasn’t looking, she whipped one up with some leftover pie dough. It’s an uncomplicated pie that is very simply a creamy, syrupy layer of butter, milk, sugar, and cinnamon poured over scraps of crust.

FILLING (MAKES 1 PIE) 6 cups fresh, peeled, sliced peaches ¾ cup sugar 2½ tbsp cornstarch ½ tsp cinnamon 1 tbsp lemon juice Prepare the Lard Crust: Combine flour, lard, and salt until blended. (Keep a light touch. ) Mix in vinegar and beaten eggs to moisten and bind the dough. Form into 6 separate disks (to make 3 double-crust pies) and roll out dough. Prepare the Filling: Combine all ingredients in a large bowl, then place in pie crust. Dot with butter, then cover with top crust. Trim and seal edges, then crimp.

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