tag:blogger.com,1999:blog-64486379614106032382024-03-16T00:08:23.281-07:00Blacksheep BakesEdgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-6448637961410603238.post-91892092217205332822012-08-28T07:00:00.001-07:002012-08-28T07:00:39.522-07:00The Best Ever Carrot "Sheet Cake"<div dir="ltr" style="text-align: left;" trbidi="on">
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I got a wild hair last week and just had to make a carrot cake. I wanted it to be a sheet cake and not a traditional round two layer job - although I do like them also - this cake needed to be able to be cut up equally and travel well - and a two layer slice just wasn't going to fit the bill. I did a quickie search on the computer and came away with a recipe I found on the Southern Living site - love the site and have always loved the magazine!!!! I made a few changes and will include them as I go along....</div>
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This is a three part type recipe - there is a cake, a glaze and a fluffy frosting...... and let me tell you, it's one of the best carrot cakes I have ever put in my mouth!!!! Bar none!!</div>
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Here goes......</div>
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<b>Ingredients</b></div>
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for the cake - </div>
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2 C AP Flour</div>
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2Teas Baking soda</div>
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2 Teas ground cinnamon</div>
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1/2 Teas salt</div>
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(I also added quite a bit of nutmeg.. 1/2 a nut more or less)</div>
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...........</div>
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3 Large eggs room temp</div>
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2 C Sugar</div>
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3/4 C Oil</div>
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3/4 C Buttermilk </div>
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2 Teas Vanilla</div>
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............</div>
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2 Cups grated carrot (my 2 C measure was way full at about 3 large carrots)</div>
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1 (8 oz) can crushed pineapple, drained. I mistakenly picked up sliced pineapple so I just mashed the slices up.</div>
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1 (3 1/2 oz) can Sweetened flaked coconut - I already had some coconut and used a heaping 1/2 C</div>
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1 C chopped walnuts</div>
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<b>Buttermilk Glaze</b></div>
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<b>Cream Cheese frosting</b></div>
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______________</div>
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<b>Directions</b></div>
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Sift together first 5 ingredients. Beat eggs and the next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture slowly, beating at low speed until blended. Fold in carrots and the next three ingredients. Pour batter into a greased and floured 13 x 9 pan.</div>
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Bake at 350 for 30 minutes, then cover loosely with aluminum foil to prevent over browning, and bake an additional 13 more minutes or until wooden pick inserted comes out clean (it took about 18 minutes for mine) When done take out of oven and pout Buttermilk glaze over the warm cake and let the cake cool completely in pan. Spread Cream Cheese frosting over cool cake and serve.</div>
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Yield 10 to 12 large servings.</div>
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<b>Buttermilk Glaze</b></div>
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1 C Sugar</div>
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1 1/2 Teas Baking Soda</div>
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1/2 C Butter</div>
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1/2 C Buttermilk</div>
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1 Tlb Light Corn syrup</div>
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1 Teas Vanilla </div>
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Bring sugar soda, butter, Buttermilk and corn syrup to a boil over medium high heat, boil and stir for about 4 minutes or until mixture is golden brown (it took about 8 minutes). remove from heat and stir in the vanilla.</div>
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<i>cooled cake with glaze</i></div>
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<b>The Cream Cheese Frosting</b></div>
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1/2 C Butter room temp</div>
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1 (8 oz) Cream Cheese, room temp</div>
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1 (3 oz) Cream Cheese, room temp ( I used two 2 oz packs, since I can't find the 3 oz size out here)</div>
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1 (16 oz) Package Icing Sugar</div>
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1 1/2 Teas Vanilla</div>
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Beat butter and cream cheese until smooth, add icing sugar and vanilla, beat at high speed until very smooth and fluffy. Spread over glazed cool cake.</div>
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Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com4tag:blogger.com,1999:blog-6448637961410603238.post-54675482284903241992012-08-22T06:43:00.000-07:002012-08-22T06:47:45.424-07:00Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I used a recipe I found in a book called "Christmas Cookies" published by Oxmore house, 1986. I have found that many of the recipes for Peanut Butter Cookies are very similar with a few tweaks here and there. I tweaked this recipe a bit - </div>
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<b>Ingredients - </b></div>
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1 Cup Shortening - I used 1/2 C regular and 1/2 C butter Crisco</div>
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1 Cup White Sugar</div>
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1 Cup Firmly packed Dark Brown Sugar</div>
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2 Eggs - room temp</div>
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1 Cup Peanut Butter - I used super chunk Skippy</div>
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1 Teaspoon Vanilla Extract</div>
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3 Cups AP Flour</div>
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3/4 Teaspoon Baking Soda (I used a heaping 3/4)</div>
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I also added some salt</div>
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<b>Directions - </b></div>
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- Cream Shortening in a large mixing bowl</div>
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- Gradually add sugars - beat well</div>
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- Add eggs on at a time, beat well after each addition</div>
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- Add Peanut Butter and Vanilla, beat well</div>
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- I sifted my flour, soda and salt then added gradually, mixing well.</div>
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It is a bit on the dry/crumbly side.....</div>
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The recipe calls for shaping into balls of about 1 inch, I used a small #40 ice cream scoop so that they would all be the same size. A #40 scoop is about 3/4 of an ounce. After "balling" the mix I rolled the balls in just plain white sugar and then placed them on parchment covered cookie sheets (I use the same old jelly roll pans for everything)</div>
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<a href="http://2.bp.blogspot.com/-YRAW-mCIA00/UDTfugZ3pHI/AAAAAAAAJ6Q/8ts69cbPF4w/s1600/IMG_0101_1_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YRAW-mCIA00/UDTfugZ3pHI/AAAAAAAAJ6Q/8ts69cbPF4w/s400/IMG_0101_1_1_1.jpg" width="400" /></a></div>
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... and by rolling the balls in sugar you do not need to dip the fork for pressing in flour - which I think gives the cookies a dusty look i do not like - and the sugar makes the cookies sparkle!! The recipe says to place the cookies on a greased cookie sheet so that is another option - These really do not spread all that much so I crowded the pans a bit - make 12 at a clip. </div>
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- Bake at 350 for 10 to 12 minutes - I found that these cookies where a bit bigger than the recipes calls for and took about 14 to 16 minutes per pan.</div>
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- If you make 1 inch balls the recipe says the yield is 6 dozen, my yield was just at 4 dozen.</div>
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These were nice a crispy - and full of flavour!!! I'll be making them again!!!!</div>
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Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-236780634708526822012-06-13T06:22:00.000-07:002012-06-13T06:22:25.930-07:00Broccoli Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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I make this salad quite a few times over the summer and use as a starting off point a recipe I found in a cookbook called "Cooking from Quilt Country" by Marcia Adams. A great book full of some pretty tasty recipes!!</div>
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<a href="http://3.bp.blogspot.com/-4zF5g0kliTc/T9iR5TGtmdI/AAAAAAAAJGA/5KRG9dkV9DY/s1600/DSC02462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://3.bp.blogspot.com/-4zF5g0kliTc/T9iR5TGtmdI/AAAAAAAAJGA/5KRG9dkV9DY/s400/DSC02462.JPG" width="400" /></a></div>
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Here's my version..........Getting together the ingredients is pretty easy - </div>
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2 large bunches of Broccoli (approx 2 lbs) cut the florets into bite size pieces</div>
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1lb of Bacon - cooked and chopped up</div>
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1 Medium Onion - chopped into stripes - I use a white one, but red would be fine also</div>
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3/4 C Dried Cranberries</div>
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1 1/4 C Mayo</div>
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1/4 C White Sugar</div>
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3 Tbls Rice Wine Vinegar</div>
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1/2 Teas Black Pepper</div>
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1/2 C Toasted Sunflower seeds</div>
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In a bowl combine - broccoli, bacon, onion and cranberries - toss them to mix. In another bowl mix together the next 4 ingredients until well combined. Pour dressing over vegetable mix and toss to coat. I usually add the sunflower seeds now also but you can do that just before serving. You should let this sit at least 2 hours or preferably over night before you serve. it is much better the next day. if it seems to be a bit on the dry side and a couple of tablespoons of mayo.</div>
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<br /></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com3tag:blogger.com,1999:blog-6448637961410603238.post-74559953509352265602012-04-17T06:32:00.001-07:002012-04-17T06:32:29.397-07:00Quick Lemon Poppy Seed Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe came from All Recipes and
was originally posted by Marian Collins - thanks Marian!! There are many
versions of this same recipe out there - I will repost the recipe with the
<i>changes</i> I made from the recommendations of others in the reviews that I thought
made sense.</div>
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<b>Ingredients</b></div>
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1 (18.25 ounce) Package Lemon Cake
Mix</div>
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4 Eggs - room temperature</div>
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1/2 Cup Vegetable Oil</div>
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1 (3 ounce) Package Instant lemon
pudding Mix</div>
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1 Cup Water - <i>I used 1 Cup lemonade</i></div>
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1/4 Cup Poppy Seeds</div>
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<i>A pinch of ground clove</i></div>
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<i>1 Teas Ground Cinnamon</i></div>
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<b>Directions</b></div>
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1 - Preheat oven to 350 degrees - grease
and flour your pan - I used a 13 x 9 x 2 instead of 2 - 8 x 4 loaf pans - as I
wanted this to be a cake shape.</div>
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2 - In a large bowl mix together all
the ingredients adding the eggs one at a time. Spread the batter into the
pan.</div>
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3 - Bake for about 25 to 30 minutes
or until a toothpick inserted comes out clean. Take out of the oven and
let the cake rest in the pan for about 15 or so minutes - I just let it cool completely
in the pan and then turned it out onto a platter.</div>
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4 - I made a quick glaze from a lemon
- grated off some of the zest squeezed the juice and added some icing sugar
until I got the consistency I wanted. Poured this glaze over the cool
cake and waited for it to set - then cut that sucker up.....</div>
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<br /></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-80038261735081646372012-03-22T06:21:00.002-07:002012-03-22T06:21:59.526-07:00Cherry Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This super easy recipe comes from Taste of Home 2007 Annual Cookbook and was submitted by Gail Buss. I like Taste of Home not only because the recipes are tasty and easy but they are tried and perfected by home cooks.</div>
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<span style="font-size: large;"><b>Ingredients</b></span></div>
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<b>Cake</b></div>
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1 (18 1/4 ounce) Yellow Cake Mix</div>
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1 C AP Flour</div>
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1 Package (1/4 Ounce) Active Dry Yeast</div>
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2/3 C Warm Water</div>
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2 Eggs, room temperature, slightly beaten</div>
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1 (21 ounce) Can Cherry Pie filling</div>
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1/3 C Cold Butter</div>
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<b>Glaze</b></div>
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1 C Icing Sugar</div>
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1Tbls Corn Syrup</div>
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1 to 2 Tbls Water</div>
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<span style="font-size: large;"><b>Directions</b></span></div>
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In a large mixing bowl, combine 1 1/2 C dry cake mix, flour, yeast and water until smooth. This was a very thick and I beat it to death to get it smooth. Stir in eggs until blended. Transfer to a 13 x 9 x 2 greased baking dish - smooth out across the bottom of the pan. Carefully spoon the filling over top.</div>
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Place remaining cake mix in a bowl and cut in butter until crumbly. Sprinkle over the filling. </div>
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<a href="http://1.bp.blogspot.com/-1JvKZqZE8Ac/T2smTLAPWRI/AAAAAAAAIpE/n1lA9epdl4c/s1600/DSC02127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://1.bp.blogspot.com/-1JvKZqZE8Ac/T2smTLAPWRI/AAAAAAAAIpE/n1lA9epdl4c/s400/DSC02127.JPG" width="400" /></a></div>
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Bake at 350 degrees for 30 to 40 minutes or until lightly browned - i coked it about 33 minutes - i started to check it at about 28 minutes and watched it to make sure it didn't get too brown. Cool on a wire rack in the pan. I set in on the balcony and with the cold wind blowing it cooled down in about 10 minutes. Combine glaze ingredients to desired consistency - drizzle over the cake - cut a serve. </div>
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Yields 12 - 16 servings...</div>
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<br /></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-57333651522539613412012-03-13T06:33:00.001-07:002012-03-13T06:33:08.774-07:00An Easy Pineapple Upside Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I waffled back and forth between recipes for this cake and finally went "easy and delicious!!" This recipe can be found on the <b><a href="http://www.bettycrocker.com/recipes/easy-pineapple-upside-down-cake/c4d3321d-fad9-41cb-8f29-8d91a4279b07">Betty Crocker </a></b>web site - a great place to find some super cooking ideas! It is very simple and I think delicious - a moist tasty cake with fruit on top - can you beat that! I only made a single change - and it was really a personal preference - but here goes...</div>
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Ingredients...</div>
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1/4 C Butter</div>
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1 C Packed Dark Brown Sugar</div>
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1 Can (20 Oz) Pineapple slices in juice, drained, reserve juice</div>
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1 Jar (6 oz) Maraschino cherries without stems - drained</div>
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1 Box Betty Crocker Supermoist yellow cake mix</div>
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- oil and eggs called for on box - </div>
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Directions....</div>
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1 - Preheat oven - 350 degrees. In a 13 x 9 x2 pan, melt butter in oven. Here is where I made a change - I sprayed the pan first with PAM - just a precaution I wanted to take. Sprinkle brown sugar over melted butter. Arrange pineapple slices on brown sugar. Place cherries in centers and around the slices - press gently into the sugar/butter.</div>
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2 - Add enough water to reserved pineapple juice to make 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.</div>
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3 - Bake about 40 or so minutes - or until toothpick inserted in center comes out clean. Immediately run a knife around the edges of pan to loosen cake. I let mine sit in the pan for about 10 minutes then turned it out onto a serving platter leaving the pan on top for an additional 15 to 20 minutes... This lets the brown sugar drizzle over the cake - remove pan. Cool for about 30 minutes. Serve warm or cool. Store covered in the refrigerator.</div>
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There you go an easy and tasty dessert - enjoy!! </div>
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com3tag:blogger.com,1999:blog-6448637961410603238.post-7649418965686444752012-02-07T06:47:00.000-08:002012-02-07T06:47:35.730-08:00Chocolate Streusel-Riboned Bundt cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This easy and tasty cake comes from the delightful book called "Coffee Cakes" by Lou Seibert Pappas. It is a smallish book just full of some great recipes, both sweet and savory. I made a few alterations...</div>
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<b>Ingredients</b></div>
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<b><i>Chocolate Streusel</i></b></div>
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2 Tbls Cold Butter, cut up</div>
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3 Tbls AP Flour</div>
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1/3 C Packed Dk Brown Sugar</div>
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2 Tbls Unsweetened Cocoa Powder</div>
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3/4 C Chopped Pecans</div>
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<i><br /></i></div>
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<b><i>Cake</i></b></div>
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8 Tbls (1 Stick) Butter, room temperature</div>
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3/4 C Sugar</div>
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3 Large Eggs, room temperature</div>
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2 Teas Vanilla Extract </div>
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2 C AP Flour</div>
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1 1/4 teas Baking Powder</div>
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1/2 Teas Baking Soda</div>
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1/4 teas Salt</div>
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1 C Sour Cream</div>
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<b>Directions</b></div>
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Preheat oven to 350 degrees - now my oven is on the hot side so I set it at 325 and cooked teh cake for about 47 minutes. Butter and flour a Bundt pan or 10 inch Tube pan - I like my tube pan and it was handier than the Bundt pan.</div>
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Make streusel - </div>
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In a food processor, combine butter, flour, brown sugar and cocoa powder. process until crumbly.</div>
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I then tossed in the pecans and pulsed the machine a couple of times to chop the nuts.</div>
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Now make the batter... In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Add the vanilla - mix well. In a smaller separate bowl take the dry ingredients and sift them together, then add these to the butter mixture alternately with the sour cream in two additions. Blend until smooth. Put 1/2 the batter into the prepared pan - then take 1/2 of the struesel and sprinkle over the batter. Spread the remaining batter over this and then top with the second 1/2 of the struesel.</div>
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Bake about 40 to 50 minutes checking to see if it is done at about 38 minutes. When a cake tester comes out clean remove from oven and let cool in the pan for about 15 minutes. Unmold the cake onto a wire rack to cool completely. </div>
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Cut into slices to serve.</div>
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com10tag:blogger.com,1999:blog-6448637961410603238.post-84895790053878683962012-01-31T06:40:00.000-08:002012-01-31T06:40:36.463-08:00White Chocolate Chip and Cranberry Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Another winner Allrecipes.com recipes - Originally posted by Diane Abed - this recipe makes a great cookie. It would make a great Holiday cookie or just great at anytime.</div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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1/2 C Butter - room temp</div>
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1/2 Packed brown sugar</div>
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1/2 White Sugar</div>
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1 Egg, room temperature</div>
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1 Tbls Brandy (I used dark rum)</div>
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1 1/2 C AP Flour</div>
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1/2 Teas Baking Soda</div>
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3/4 C White Chocolate Chips</div>
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1 C Dried Cranberries</div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">Directions</span></b></div>
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1 - Preheat oven to 375 degrees, grease cookie sheets (I used parchment paper)</div>
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2 - In a large bowl, cream together the butter, sugars until smooth. </div>
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Beat in the egg and rum. Combine flour and baking soda - I sifted it like I always do. Ad slowly to the butter mixture. Stir in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto the prepared cookie sheets. I used a small ice cream scoop a #67 - that holds 2 Tbls.</div>
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3 - Bake for 8 to 10 minutes (check them at 8 or 9 minutes) For best results, take them out while they are still doughy. Allow cookies top cool for 1 minute on the cookie sheet before transferring to wire racks to cool completely. </div>
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<br /></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-84470572319220267972012-01-31T06:28:00.000-08:002012-01-31T06:28:24.775-08:00Cabbage Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe from Allrecipes.com - is another winner. As always I read through the comments and made some of my own variations based on suggested changes. Thanks must go out to BJ, the original poster of "Cabbage Rolls II."</div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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1 Head of Cabbage (with at least 12 leaves)</div>
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1 C cooked rice</div>
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1 Egg beaten</div>
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1/4 C Milk (I used cream, it's what I had)</div>
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1/2 C Minced Onion</div>
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1 LB Lean Ground Beef</div>
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1 1/4 Teas Salt</div>
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1 1/4 Teas Pepper</div>
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1 15 oz can Tomato Sauce</div>
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1 Tbls Brown Sugar</div>
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1 Lemon</div>
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1 Teas Apple Cider Vinegar</div>
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1 - 1/2 Onion Soup Mix</div>
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3 Cloves minced garlic</div>
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1/4 Teas Cinnamon</div>
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2-3 Teas Worcestershire Sauce</div>
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2-3 Teas Soy Sauce</div>
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<b><span style="font-size: large;">Directions</span></b></div>
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1 - Bring a large pot of water to boil - core cabbage head and boil for a few minutes until soft. Take out of water and run cold water over head to cool. Separate into leaves.</div>
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2 - In a large bowl combine the rice, egg, milk, onion, onion soup mix, salt pepper, garlic, cinnamon and the juice from 1/2 of the lemon. Mix together very well</div>
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3 - In a small bowl mix together tomato sauce, brown sugar, the juice of the rest of the lemon, Worcester and Soy sauces, and vinegar - blend together very well. Add 1/2 C of this sauce to the meat mixture and blend.</div>
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4 - Line a baking dish with the smallest leaves on the bottom. Then take each of the larger leaves and place about 1/4 C or so of the meat mix at the stem end and roll up tucking in the sides and placing into the baking dish seam side down. Pour sauce over the pan of rolls. </div>
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I put the lid on and cooked it at about 325 degrees for an hour or so until it was bubbling really good.</div>
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I filled the baking dish a bit full and it bubbled over - this recipe made a bunch of these suckers and we had it for two meals and a lunch!!</div>
<br /></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com2tag:blogger.com,1999:blog-6448637961410603238.post-9390775655693899402012-01-25T06:38:00.000-08:002012-01-25T06:38:03.966-08:00Mud Hen Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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I found this recipe over at "<b><a href="http://www.thecountrycook.net/">The Country Cook</a></b>" on Weekend Potluck - where I was directed over to "<a href="http://www.cookingwithk.net/2012/01/mud-hen-bars.html"><b>Cooking with K</b></a>" and she adapted it from Mommy's Kitchen - so from wherever it originally came I thank you all!!! ... I love the Blogs!!! It is very easy and comes together quickly I made a couple of small changes....</div>
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<span style="font-size: large;"><b>Mud Hen Bars</b></span></div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
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1/2 C Butter, room temperature</div>
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1 C White Sugar</div>
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3 Eggs, room temperature</div>
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1 1/2 C AP Flour</div>
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1 teas Baking Powder</div>
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1/4 teas Salt</div>
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1 C Nuts Chopped (I used a mix of walnuts and pecans)</div>
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1/2 C Semi-sweet Chocolate Chips</div>
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1 C Marshmallows (I used miniature, it's what I had)</div>
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1 C Brown Sugar</div>
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<b>Directions</b></div>
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Preheat oven to 350 degrees. </div>
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In a medium bowl cream together the white sugar and butter. Ad 1 whole egg, beat well. Separate the remaining two eggs - add the yolks one at a time beating well after each addition, reserve egg whites for later use. In another bowl sift together the flour, salt and baking powder. Add flour mixture to creamed mixture a little at a time and mix well. Spread evenly into a greased 9 x 13 pan, Although the original recipe does not call for it I sprayed the pan with "baking " Pam - and was glad I did. Mix together the marshmallows, nuts and chips and spread evenly over the cake bottom in the pan.</div>
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Beat eggs whites until very stiff peaks form. Fold in the brown sugar and spread evenly over the chips/nuts/marshmallows. Bake for about 30 to 40 minutes OR until meringue is golden brown and the cake is done. I would start to check this at about 22 minutes I cooked mine for 30 and it was just a tad too brown - </div>
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Cool in pan before cutting.</div>
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<br /></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com0tag:blogger.com,1999:blog-6448637961410603238.post-68373288896500316822012-01-10T06:38:00.000-08:002012-01-10T06:38:55.534-08:00Orange Blossoms<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">Baking Buddies - that works over here also!! - I can remember my mom making these things - and with going home for Christmas and everything I was getting all nostalgic - so I got an hankerin' for some. I think there are quite a few variations for these and I used probably the simplest of recipes. Very easy and super with a cuppa!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-size: large;">Orange Blossoms</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nnPc3duAEDk/TwxMKJdsulI/AAAAAAAAH9U/qGpuKEVWZm4/s1600/DSC01764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/-nnPc3duAEDk/TwxMKJdsulI/AAAAAAAAH9U/qGpuKEVWZm4/s400/DSC01764.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Cakes</b></div><div style="text-align: center;">1 Package yellow Cake mix</div><div style="text-align: center;">1 3.4 oz Package Instant Lemon Pudding Mix</div><div style="text-align: center;">4 Eggs, room temperature</div><div style="text-align: center;">3/4 C Cold Water</div><div style="text-align: center;">3/4 C Oil</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Glaze</b></div><div style="text-align: center;">3 C Icing Sugar</div><div style="text-align: center;">1/2 C Frozen Orange Juice Concentrate, Thawed</div><div style="text-align: center;">3 Tbls Melted Butter</div><div style="text-align: center;">3 Tbls Water</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">Preheat oven to 325 degrees. Grease one or two miniature muffin pans. For the cakes, in a mixing bowl, combine the cake mix, pudding mix, eggs, water and oil... beat until well mixed. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZGp-3vbtGDE/TwxMTZ0xzTI/AAAAAAAAH9c/pv2btOdj-X0/s1600/DSC01766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="http://3.bp.blogspot.com/-ZGp-3vbtGDE/TwxMTZ0xzTI/AAAAAAAAH9c/pv2btOdj-X0/s400/DSC01766.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fill prepared muffin pans, using about 1 tablespoon of batter for each cake. Bake for about 10 to 12 minutes, or until cakes spring bake when touched. Repeat until all batter is used up. I made 5 1/2 dozen of these suckers.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the glaze, mix the icing sugar, orange juice, butter and water until very smooth: set aside.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qgj7aP95CbA/TwxMf1bmXUI/AAAAAAAAH9k/fpvOScXngms/s1600/DSC01767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://1.bp.blogspot.com/-Qgj7aP95CbA/TwxMf1bmXUI/AAAAAAAAH9k/fpvOScXngms/s400/DSC01767.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dip the "Blossoms" into the glaze immediately after removing them from the oven. Place on waxed paper to set and cool.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BljyHVl9X1o/TwxMmmfkGtI/AAAAAAAAH9s/O3NNIwencl0/s1600/DSC01771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://4.bp.blogspot.com/-BljyHVl9X1o/TwxMmmfkGtI/AAAAAAAAH9s/O3NNIwencl0/s400/DSC01771.JPG" width="400" /></a></div><br />
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com3tag:blogger.com,1999:blog-6448637961410603238.post-24402729007585074362011-12-06T06:50:00.000-08:002011-12-06T06:50:09.883-08:00"Granny Kat's Pumkin Roll"<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This is another wonderful recipe from AllReipes. Posted by Angela, it makes a single delicious roll - that will disappear quickly!! I will post the original recipe along with my changes.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b>Ingredients:</b></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3A0ofF3U9_Y/Tt4nSk_S76I/AAAAAAAAHwI/iI5EBBlaUp0/s1600/DSC01544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://1.bp.blogspot.com/-3A0ofF3U9_Y/Tt4nSk_S76I/AAAAAAAAHwI/iI5EBBlaUp0/s320/DSC01544.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>For the cake - </b></div><div style="text-align: center;">3/4 C AP Flour</div><div style="text-align: center;">1 C White Sugar</div><div style="text-align: center;">1 teas Baking Soda<br />
</div><div style="text-align: center;">2 teas Pumpkin Pie Spice</div><div style="text-align: center;"> <i>I used my own spice blend - </i></div><div style="text-align: center;"><i> </i><i>1 teas Cinnamon</i></div><div style="text-align: center;"><i> 1/2 teas each Nutmeg, Ginger</i></div><div style="text-align: center;"><i> Scant 1/4 Clove</i><br />
</div><div style="text-align: center;">1 C Pumpkin Puree</div><div style="text-align: center;">3 Room Temp Eggs</div><div style="text-align: center;">1 teas Lemon Juice</div><div style="text-align: center;">2 Tbls Icing Sugar - I used about 3/4 C and was glad I did.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>For the filling</b></div><div style="text-align: center;">1 (8 once) pkg Room Temp cream Cheese</div><div style="text-align: center;">1/4 C Room Temp Butter</div><div style="text-align: center;">1 teas Vanilla extract</div><div style="text-align: center;">1 C Icing Sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions - </b> </div><div style="text-align: center;">1 - Preheat oven to 375 degrees. The recipe called to grease and flour a 9x13 jelly roll pan - I sprayed my pan with Pam and then lined it wax paper and sprayed the paper - it was super easy to remove the cake my way.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 - In a large bowl, mix together flour, sugar, baking soda and spices. Stir in the pumpkin puree, eggs, one a time and lemon juice. Pour / spread the batter into the prepared pan evenly.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 - Bake for about 15 mins - mine only took about 12 minutes so watch it carefully. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4 - Lay a damp (not wet) linen tea towel on the counter, sprinkle with icing sugar, and turn the cake onto the towel, remove the wax paper. Carefully roll the towel up (lengthwise) with the cake in it. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jzjLC4A0GZo/Tt4pk4b92NI/AAAAAAAAHwQ/SoHi5f9Nx_s/s1600/DSC01545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="http://2.bp.blogspot.com/-jzjLC4A0GZo/Tt4pk4b92NI/AAAAAAAAHwQ/SoHi5f9Nx_s/s320/DSC01545.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Place the cake-in-towel on a cooling rack and let cool for about 20 mins.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">5 - Make the icing/filling; In a medium bowl, blend the cream cheese, butter, vanilla and sugar until smooth.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">6 - When the cake has cooled for 20 mins, unroll it and spread the icing/filling onto it. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3xmQRvczyLA/Tt4qE1-fdFI/AAAAAAAAHwY/9L5GyyoVhVA/s1600/DSC01547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-3xmQRvczyLA/Tt4qE1-fdFI/AAAAAAAAHwY/9L5GyyoVhVA/s320/DSC01547.JPG" width="320" /></a></div><div style="text-align: center;"> Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Let the cake sit in the refrigerator for a few hours for the icing/filling to set up or overnight. This can be frozen for up to 2 weeks in aluminum foil.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hUSv_5xS3yI/Tt4qfnGtcRI/AAAAAAAAHwg/3Nju089KExk/s1600/DSC01548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://4.bp.blogspot.com/-hUSv_5xS3yI/Tt4qfnGtcRI/AAAAAAAAHwg/3Nju089KExk/s320/DSC01548.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cut the cake into slices and serve. Although not as pretty as I would have liked - it was pretty tasty!!</div></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com0tag:blogger.com,1999:blog-6448637961410603238.post-14222766856975351142011-11-18T07:03:00.000-08:002011-11-18T07:03:09.151-08:00Buttered Rum Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">The delicious recipe comes from the 1983 Annual Book of Recipes from Southern Living. It is from the month of September and was submitted to the magazine by Mary Burk of Leesburg Alabama. I have turned to this cookbook many times and have never been disappointed in anything I have ever made. Enjoy!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">1 Cup Butter, room temp</div><div style="text-align: center;">2 1/2 Cups White Sugar</div><div style="text-align: center;">6 Eggs, room temperature and separated</div><div style="text-align: center;">3 Cups AP Flour</div><div style="text-align: center;">3/4 Teas Baking Soda (I used a full Teas.)</div><div style="text-align: center;">1 (8oz) Sour Cream</div><div style="text-align: center;">1 Teas Vanilla Extract</div><div style="text-align: center;">1 Teas Lemon Extract</div><div style="text-align: center;">1/2 Cup White Sugar</div><div style="text-align: center;">Buttered Rum Glaze</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">Preheat oven to 325 Degrees - Grease and flour a 10 inch Tube pan</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cream butter, gradually beat in the 2 1/2 cups of sugar. </div><div style="text-align: center;">Add egg yolks one at a time beating after each addition.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine flour and baking powder by sifting. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aj7RoAuLUsQ/TsZyX9BUisI/AAAAAAAAHtc/8JVeNVAIUNE/s1600/DSC01476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="http://3.bp.blogspot.com/-aj7RoAuLUsQ/TsZyX9BUisI/AAAAAAAAHtc/8JVeNVAIUNE/s320/DSC01476.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add to creamed mixture alternately with the sour cream, beginning and ending with flour mixture. </div><div style="text-align: center;">Stir in the extracts.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In an another bowl beat egg white until foamy. gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating until very stiff peaks form.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"> Fold this into the batter.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour batter into prepared pan. Bake for about 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan for about 15 minutes,</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P8VJ85KcCyA/TsZy2SHRWFI/AAAAAAAAHtk/DGWJc4_7vYw/s1600/DSC01477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://1.bp.blogspot.com/-P8VJ85KcCyA/TsZy2SHRWFI/AAAAAAAAHtk/DGWJc4_7vYw/s320/DSC01477.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> remove from pan and place on serving plate. While warm, prick the cake surface all over with a wooden pick or a fork (I used a a long skewer) - pour warm glaze over cake (recipe below).</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aBgzcsclkcY/TsZy75rDJ3I/AAAAAAAAHts/XU73NPDiBdc/s1600/DSC01478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-aBgzcsclkcY/TsZy75rDJ3I/AAAAAAAAHts/XU73NPDiBdc/s320/DSC01478.JPG" width="319" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"> Let cake stand several hours or overnight before serving.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b>Buttered Rum Glaze</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">1/4 Cup Butter, plus 2 Tbs</div><div style="text-align: center;">3 Tbs Dark Rum (I like dark Rum)</div><div style="text-align: center;">3/4 Cup White Sugar</div><div style="text-align: center;">3 Tbs Water</div><div style="text-align: center;">1/2 Cup Walnuts</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">Combine first 4 ingredients into a small saucepan: bring to boil. Boil this for about 3 minutes, stirring constantly. Remove from heat, and site in walnuts.</div></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-58996338438553505232011-11-08T06:41:00.000-08:002011-11-08T06:41:06.392-08:00An Old Fashoned Holiday Gingerbread<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">I took a few recipes and my own research to come up with this Gingerbread. It has a great deep spicy flvour that I hope you will enjoy as much as I had putting it together.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SDR5U1z-Zmk/Trk7hg78AII/AAAAAAAAHsI/eyykJ5eUm2M/s1600/DSC01464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="http://4.bp.blogspot.com/-SDR5U1z-Zmk/Trk7hg78AII/AAAAAAAAHsI/eyykJ5eUm2M/s320/DSC01464.JPG" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span style="font-size: small;"><b>Ingredients</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/4 C White Sugar</div><div style="text-align: center;">1/4 C Dk Brown Sugar</div><div style="text-align: center;">1/2 C Soften Butter</div><div style="text-align: center;"> 2 Room Temp Eggs</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 1/4 C Full Flavour Molasses</div><div style="text-align: center;">1/2 C Milk</div><div style="text-align: center;">1/2 C Applesauce</div><div style="text-align: center;">1/3 to 1/2 Crystallized Ginger Chips</div><div style="text-align: center;"> </div><div style="text-align: center;">2 1/2 C AP Flour</div><div style="text-align: center;">1 1/2 Teas Baking Soda</div><div style="text-align: center;">1 Teas Ground Nutmeg</div><div style="text-align: center;">1 1/2 Teas Ground Cinnamon</div><div style="text-align: center;">2 Teas Ground Ginger</div><div style="text-align: center;">1 Teas Ground Clove</div><div style="text-align: center;">1/2 Teas Salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3/4 C HOT Water</div><br />
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</div><div style="text-align: center;"><span style="font-size: small;"><b>Directions</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> - Preheat oven 330 degrees. Grease and flour a 9 x 13 pan</div><div style="text-align: center;">- In a large mixing bowl cream sugars and butter until light and fluffy. Beat in eggs, one at a time. Then add molasses, milk, applesauce and - </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9KeJdXtri18/Trk-7OldohI/AAAAAAAAHsQ/VOGv861fwbI/s1600/DSC01468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9KeJdXtri18/Trk-7OldohI/AAAAAAAAHsQ/VOGv861fwbI/s320/DSC01468.JPG" width="286" /></a></div><div style="text-align: center;"> - crystallized ginger chips. </div><div style="text-align: center;">- In a separate bowl sift flour and other dry ingredients. Add by the spoon full to the wet mixture until well incorporated. Stir in the HOT water by hand until well blended. Pour into prepared pan.</div><div style="text-align: center;">- Bake for about 30 - 40 minutes, checking at 30 minutes with a toothpick to see if done (mine wasn't and took about 7 more minutes) When toothpick comes out clean - your gingerbread is done - remove from oven - and let cool completely if you are going to frost. You can serve it warm as is or with a lemon curd, cream or whatever you want.</div><div style="text-align: center;">____________ </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b>Lemon Frosting</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"> </div><div style="text-align: center;"> 8 0z Room Temp - Cream Cheese </div><div style="text-align: center;">1/4 c soft Butter</div><div style="text-align: center;">Zest of 1 lemon</div><div style="text-align: center;">2 TLBS Lemon Juice</div><div style="text-align: center;">1 C Icing Sugar (or enough o make it as stiff as you wish)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Blend the cream cheese and butter together, add zest and juice. The add by spoon fulls the icing sugar to the consistency you wish. Spread over cooled cake. - Enjoy!! </div><br />
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</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com0tag:blogger.com,1999:blog-6448637961410603238.post-79455587572767066852011-10-10T06:33:00.000-07:002011-10-10T06:33:41.398-07:00Taco Won Tons<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">These are super simple - I found the recipe on line a while back and did not make a note where it came from - so I can't give credit where credit is due. The recipe makes enough to fill about 65 won tons - they freeze great.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The <b>Ingredients</b>....</div><div style="text-align: center;">1 Lb Ground Beef</div><div style="text-align: center;">1 Package Taco seasoning</div><div style="text-align: center;">12 oz Can Refried Beans</div><div style="text-align: center;">Egg Roll or Won Ton Wrappers</div><div style="text-align: center;">Shredded Cheddar Cheese</div><div style="text-align: center;">Sour Cream</div><div style="text-align: center;">Salsa</div><div style="text-align: center;">Guacamole</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-O_kY8Rf2FZI/TpLxkmz5qDI/AAAAAAAAHjQ/e0i_7BrKXVU/s1600/DSC01320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://3.bp.blogspot.com/-O_kY8Rf2FZI/TpLxkmz5qDI/AAAAAAAAHjQ/e0i_7BrKXVU/s320/DSC01320.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Brown the ground beef, drain off the extra grease. Add the Taco seasoning, add the beans and cook stirring all the time until well heated. Remove from Heat. To assemble take a wrapper place a spoonful of meat mixture in the center. Top with some cheese.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O8SJ0WzBIps/TpLy2aeXDlI/AAAAAAAAHjU/ZbsaxsQhCRU/s1600/DSC01322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-O8SJ0WzBIps/TpLy2aeXDlI/AAAAAAAAHjU/ZbsaxsQhCRU/s320/DSC01322.JPG" width="320" /></a></div><div style="text-align: center;"><br />
(sorry about the blurry snap)</div><div style="text-align: center;">Brush some water along the edges of the wrapper (I used my finger) and fold the wrapper. Make a many or as few as you would like. freeze the extra meat mixture.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pR9BJnqddh0/TpLy_7eVZWI/AAAAAAAAHjY/5D1EdXNPVEA/s1600/DSC01323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-pR9BJnqddh0/TpLy_7eVZWI/AAAAAAAAHjY/5D1EdXNPVEA/s320/DSC01323.JPG" width="320" /></a></div><div style="text-align: center;"> </div><div style="text-align: center;"> Take the filled Won Ton and fry them until golden brown - serve with sour cream, salsa and guacamole.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wjyNEvhtUxo/TpLzDxRpNaI/AAAAAAAAHjc/ML-lgJVAypM/s1600/DSC01324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://3.bp.blogspot.com/-wjyNEvhtUxo/TpLzDxRpNaI/AAAAAAAAHjc/ML-lgJVAypM/s320/DSC01324.JPG" width="320" /></a></div><br />
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-33164347172531521772011-09-27T06:39:00.000-07:002011-09-27T06:39:24.763-07:00Spice Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This super quick and easy cake comes from the "Mennonite Girls can Cook" Blog. What a wonderful place for some great recipes!! You can click <span style="font-size: large;"><a href="http://www.mennonitegirlscancook.ca/"><b>HERE</b></a></span> to go there and check them out. As with many of the recipes I find online I tweaked this one a bit and will include my tweaks. Enjoy!!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-T5fEpUQ-aD4/ToHPZWl7s2I/AAAAAAAAHiE/YsqPw2_DbMI/s1600/DSC01288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-T5fEpUQ-aD4/ToHPZWl7s2I/AAAAAAAAHiE/YsqPw2_DbMI/s320/DSC01288.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients - </b></div><div style="text-align: center;">1 Pkg Yellow Cake Mix</div><div style="text-align: center;">1 Pkg 4 Serving size Jello Instant Vanilla Pudding (3.4oz)</div><div style="text-align: center;">1 C Plain Applesauce (or Pear Sauce)</div><div style="text-align: center;">1/2 C Water</div><div style="text-align: center;">1/4 C Oil</div><div style="text-align: center;">1/2 Teas Cinnamon</div><div style="text-align: center;">1/2 Teas Nutmeg (about 10 or so Grates of the nut)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I also added:</div><div style="text-align: center;">1/2 Teas Ground Ginger</div><div style="text-align: center;">1/2 Teas Ground Clove</div><div style="text-align: center;">1/8 teas Salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine all the ingredients in a mixing bowl and blend - then beat at medium for at least 4 minutes - this is a sticky batter that needs to be scraped down often I found - Pour into a well greased and floured 10 inch tube or fluted Bundt pan. (either can be used) Bake at 350 degrees for 50-55 minutes or until toothpick test comes out clean. DO NOT UNDERBAKE. Cool in pan for 15 minutes then remove to a rack to cool completely. When cake is cooled dust with icing sugar - I made a quick cream cheese glaze that went very well with the spices in the cake. It's good by itself or served with ice cream.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2lyshlx3YWc/ToHQ-gJn6bI/AAAAAAAAHiI/I9_r4wPOAbg/s1600/DSC01296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/-2lyshlx3YWc/ToHQ-gJn6bI/AAAAAAAAHiI/I9_r4wPOAbg/s320/DSC01296.JPG" width="320" /></a></div><br />
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com2tag:blogger.com,1999:blog-6448637961410603238.post-44954354772314936522011-09-15T06:39:00.000-07:002011-10-04T07:24:20.521-07:00Sticky Orange Marmalade Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">From "The English Kitchen" Blog - I love this site and read it often. Marie has some great recipes and they always work!! Every Post is a delight - you should check it out!! Click <a href="http://theenglishkitchen.blogspot.com/"><b>HERE</b></a> to go there.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The recipe - with my little changes... Makes one 9 inch single layer cake.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients - </b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3/4 C Butter - soft</div><div style="text-align: center;">3/4 C White Sugar<br />
1 1/2 C AP Flour </div><div style="text-align: center;">3 Large Eggs - room temp</div><div style="text-align: center;">1/2 tsp Baking Powder</div><div style="text-align: center;">1/8 tsp Salt </div><div style="text-align: center;">3 Heaping TBS chunky Seville Marmalade</div><div style="text-align: center;">2 TBS Milk/cream (I used 1/2 & 1/2)</div><div style="text-align: center;">A couple of good scrapes of a Nutmeg</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>To Finish - </b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4 TBS Chunky Seville Orange Marmalade</div><div style="text-align: center;">1 C Icing Sugar</div><div style="text-align: center;">2 to 4 TBS Warm Water</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hB-PLnDlSCw/TnH9UW3BjjI/AAAAAAAAHf4/2lHUgpfAloQ/s1600/DSC01214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="http://2.bp.blogspot.com/-hB-PLnDlSCw/TnH9UW3BjjI/AAAAAAAAHf4/2lHUgpfAloQ/s320/DSC01214.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 350 degrees. Butter a 9 inch round cake pan and line with buttered parchment paper. Set Aside.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cream the soft butter until nice and creamy and pale yellow. Beat the white sugar in slowly - and continue to beat until nice and fluffy.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Beat the eggs in one at a time - beating well after each addition. Add 1 TBS of the flour with the last egg. Sift the remaining flour, salt, Baking powder and nutmeg into the bowl and fold into the mixture. When thoroughly combined, stir in the marmalade and milk/cream.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Spoon the batter into the prepared pan and spread out evenly. Bake for 50 to 55 minutes, or until golden brown and firm to the touch. Take the done cake out of the oven and run a knife around the edge of the pan to loosen and then carefully turn the cake out onto a wire rack. Flip right side up. Gently warm the remaining marmalade to finish and brush it all over the top of the warm cake. Allow the cake to cool completely before proceeding.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ssu4dnolaNg/TnH_M1P7BeI/AAAAAAAAHf8/AOs_fNz5KLM/s1600/DSC01215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-Ssu4dnolaNg/TnH_M1P7BeI/AAAAAAAAHf8/AOs_fNz5KLM/s320/DSC01215.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Sift the icing sugar into a bowl. Add enough of the warm water to get to the consistency you would like and it is smooth - pour over the cooled cake and let run down the sides. Leave this to set before cutting into wedges to serve.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GRliMzVCEMc/TnH_RwDRsEI/AAAAAAAAHgA/4BffgbHt5AU/s1600/DSC01223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://2.bp.blogspot.com/-GRliMzVCEMc/TnH_RwDRsEI/AAAAAAAAHgA/4BffgbHt5AU/s320/DSC01223.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Store in an airtight container fro up to 5 days.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This cake has a great Orange flavour that is not too overpowering and went great with a cup of coffee!! Thanks so much Maire!!!!</div></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com0tag:blogger.com,1999:blog-6448637961410603238.post-17832236660117509892011-08-31T06:36:00.000-07:002011-08-31T06:36:04.959-07:00Harvest Pumpkin -Spice Bars<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This is a super recipe that Lisa sent me - I have seen it with slight variations in a few other places. I am not sure where it originated but it works and is super tasty!!! I made some slight variations as I went along and will share them with you.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>For the Bars</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4 Eggs (room temperature)</div><div style="text-align: center;">2 C White Sugar</div><div style="text-align: center;">1 C Vegetable Oil</div><div style="text-align: center;">1 Can (15 oz) Solid pack Pumpkin (not Pumpkin pie mix)</div><div style="text-align: center;">2 C AP Flour - Gold Medal is suggested</div><div style="text-align: center;">2 teas Baking Powder </div><div style="text-align: center;">2 Teas Ground Cinnamon</div><div style="text-align: center;">1 Teas Baking Soda</div><div style="text-align: center;">1/2 Teas Salt</div><div style="text-align: center;">1/2 Teas Ground Ginger</div><div style="text-align: center;">1/4 Teas Ground Clove (I kicked this up to a heaping 1/2 teas, I like Clove)</div><div style="text-align: center;">I also added 1/2 Teas Nutmeg</div><div style="text-align: center;">1 C Raisins, if desired (I didn't have raisins so I used 1/2 C Dried Cranberries and 1/2 C Craisins)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9TK9Xwy6z2k/Tl436tcvhMI/AAAAAAAAHZ4/PoPdisYnio4/s1600/DSC01015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-9TK9Xwy6z2k/Tl436tcvhMI/AAAAAAAAHZ4/PoPdisYnio4/s320/DSC01015.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ryrw5nlVWw8/Tl43qLsYkZI/AAAAAAAAHZ0/m7AYS_d2BPU/s1600/DSC01015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><b>Cream Cheese Frosting</b> </div><div style="text-align: center;">(I doubled this recipe to cover the cake)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 Package (3oz) Cream Cheese , soften</div><div style="text-align: center;">1/3 C Butter or Margarine, soften</div><div style="text-align: center;">1 Teas Vanilla</div><div style="text-align: center;">2 C Icing Sugar</div><div style="text-align: center;">1/2 C Chopped Walnuts, if desired</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 - Pre-Heat oven to 350 degrees. Lightly grease bottom and sides of 15 x 10 x 1 inch pan with shortening. Now, I do not have a pan this size. I have a 13 x 9 x 2, so I used this pan and made a cake. In a large bowl, beat eggs, sugar, oil and pumpkin until smooth. Sift the dry ingredients (flour, baking powder, baking soda spices and salt) Stir dry ingredients into the liquid mix. Then stir in the fruit. Pour well combined batter into prepared pan.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 - If using the 15 x 10 x 1 pan bake fo4 25 to 30 minutes, if you use a 13 x 9 2 pan bake for about 35 to 37 minutes, test cake at about 30 minutes to see if it is done. Cool completely in pan on cooling rack, about 2 hours.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 - In a medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in icing sugar, 1 cup at a time, on low speed until smooth an spreadable. Spread frosting over cooled bars. Sprinkle with walnuts. For bars cut into 7 rows by 7 rows. Store in refrigerator.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1XPMTQZ_ZHE/Tl44AsSi4pI/AAAAAAAAHZ8/QEquksc0_b4/s1600/DSC01018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-1XPMTQZ_ZHE/Tl44AsSi4pI/AAAAAAAAHZ8/QEquksc0_b4/s320/DSC01018.JPG" width="320" /></a></div><br />
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-52714540267282488752011-08-17T06:54:00.000-07:002011-08-17T06:54:58.337-07:00Betty's Favorite Coffe Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This really delicious coffee cake comes from "Mennonite Girls Can Cook" - Blog. A wonderful spot for some terrific recipes. I am running short of time this morning so if you click <a href="http://mennonitegirlscancook.blogspot.com/2011/07/coffee-cake.html"><span style="font-size: large;"><b>HERE</b></span></a> you will go directly to the recipe.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hXU5LhEhrDw/TkvG5AW6weI/AAAAAAAAHVw/8NOYRBZSmq4/s1600/DSC00874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://1.bp.blogspot.com/-hXU5LhEhrDw/TkvG5AW6weI/AAAAAAAAHVw/8NOYRBZSmq4/s320/DSC00874.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I only made two changes - one on purpose and one not so on purpose.... I added the frosting as I always think cake deserves some.... and the other one was by mistake. Instead of splitting the cinnamon filling into two portions I poured all of it into the middle - I would not recommend doing this, not that it will not taste terrific, but that it makes the slices sort of break into two pieces - <i>and</i> it sort of sinks as it bakes. Other than that this is a great, simple recipe.</div></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com2tag:blogger.com,1999:blog-6448637961410603238.post-73947324638143000352011-08-09T06:42:00.000-07:002011-08-09T06:42:46.550-07:00Pat's Rum Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This is a Holiday cake - or really anytime - I just associate it with the holidays. It was passed to my Mom by a friend of hers at least 25+ years ago. It is an easy cake and quite tasty - I hope you enjoy it - </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>For the Cake</b> - </div><div style="text-align: center;">1 C chopped pecans</div><div style="text-align: center;">1 (18 1/2 oz) Yellow cake mix</div><div style="text-align: center;">1 (3 3/4 oz) Vanilla instant pudding mix</div><div style="text-align: center;">1/2 C Dark Rum</div><div style="text-align: center;">1/2 C Water </div><div style="text-align: center;">1/2 C Vegetable Oil</div><div style="text-align: center;">4 Eggs (room Temp)</div><div style="text-align: center;">1 recipe Hot Glaze</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 325 - grease and flour a 10 inch tube pan - (I usually grease and sugar the pan, then sprinkle a little flour over the sugar) Sprinkle the nuts all over the bottom. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-McRKRbdbNa4/TkE3rg6VEdI/AAAAAAAAHUQ/GCPjsbqsndc/s1600/DSC00841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="http://4.bp.blogspot.com/-McRKRbdbNa4/TkE3rg6VEdI/AAAAAAAAHUQ/GCPjsbqsndc/s320/DSC00841.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix the cake mix, pudding mix, rum, water, oil and eggs in a mixer for at least 4 minutes. Pour this batter over the nuts and bake for 50 to 60 minutes - checking to see if it is done at about 50 minutes with a toothpick.</div><div style="text-align: center;">When cake is done take out of oven and set aside. Make Hot Glaze - </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Hot Glaze Ingredients -</b> </div><div style="text-align: center;">1 C Sugar</div><div style="text-align: center;">1/2 C Butter</div><div style="text-align: center;">1/4 C Dark Rum</div><div style="text-align: center;">1/4 C Water</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine all the ingredients and bring to boil. Boil for at least 3 minutes - stirring the whole time. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wTy3NZf-X_c/TkE45x7F3yI/AAAAAAAAHUU/a_bsw8wA86M/s1600/DSC00842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://2.bp.blogspot.com/-wTy3NZf-X_c/TkE45x7F3yI/AAAAAAAAHUU/a_bsw8wA86M/s320/DSC00842.JPG" width="320" /></a></div><div style="text-align: center;"> </div><div style="text-align: center;">I usually cook this a few extra minutes as I like this glaze the be a bit thicker. Pour Hot Glaze over Hot cake - Let Cake cool in the pan at least 30 minutes before trying to remove. Run a knife around the edges before removing. Slice and enjoy.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yy03cipo4Cs/TkE4_swfjgI/AAAAAAAAHUY/BfwoFvQpXaA/s1600/DSC00844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://3.bp.blogspot.com/-yy03cipo4Cs/TkE4_swfjgI/AAAAAAAAHUY/BfwoFvQpXaA/s320/DSC00844.JPG" width="320" /></a></div><br />
</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-7018044985948451162011-08-05T06:40:00.000-07:002011-08-05T06:40:53.013-07:00Lemon and Blueberry Yogurt Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This Tasty cake came from "Big Mamas Home Kitchen" - via "The Country Cook" </div><div style="text-align: center;">- check out the Blogs they are super!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Cake Ingredients:</b></div><div style="text-align: center;">1 1/2 AP Flour</div><div style="text-align: center;">2 Tsp Baking Powder</div><div style="text-align: center;">Dash Salt</div><div style="text-align: center;">1 1/4 C Vanilla Yogurt</div><div style="text-align: center;">1 C Sugar</div><div style="text-align: center;">3 Eggs (room temp)</div><div style="text-align: center;">1/3 C Canola Oil</div><div style="text-align: center;">2 Tsp Grated lemon Zest</div><div style="text-align: center;">1 Tsp Vanilla Extract</div><div style="text-align: center;">1 C Fresh Blueberries + 2 Tsp Flour</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 350 degree. grease and Flour a bread loaf pan (I used two 2lb foil loaf pans and split the batter between them) In a bowl, sift together the flour, baking powder and salt In a separate large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest and vanilla extract. Add the dry ingredients into wet ingredients and whisk until batter is smooth. Sprinkle the 2 Tsp of flour over berries and toss to coat -this helps keep them from sinking to the bottom of the pan during cooking. Carefully fold the blueberries into the batter. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a toothpick tester comes out clean.</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Lemon Simple Sugar:</b></div><div style="text-align: center;">1/3 C freshly squeezed Lemon Juice</div><div style="text-align: center;">1/3 C Sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a small pan over medium heat, stir together the juice and sugar. Cook until sugar dissolves completely. Turn off heat and set this aside. Make this syrup while the cakes bakes.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GcWQHe2OP7A/TjvyIarHXlI/AAAAAAAAHT0/EtarCpqS5wU/s1600/DSC00818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://3.bp.blogspot.com/-GcWQHe2OP7A/TjvyIarHXlI/AAAAAAAAHT0/EtarCpqS5wU/s320/DSC00818.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xY2nBcLeXzQ/Tjvx6xkoxqI/AAAAAAAAHTw/sFa28eh0ltY/s1600/DSC00818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;">When cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow to cool in pan for about 10 minutes. Carefully transfer cake from pan to wire baking rack on top of a sheet pan. Pour the lemon simple sugar syrup over the cake and allow it to soak in. let cake cool.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Vanilla Glaze - </b></div><div style="text-align: center;">3/4 C Icing Sugar</div><div style="text-align: center;">1/2 Tsp Vanilla extract</div><div style="text-align: center;">milk, as needed</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a small bowl stir together the icing sugar, vanilla extract, and enough milk to make a thin pourable glaze. Pour or drizzle over cooled cake and let run down the sides. Transfer to a serving platter, slice and enjoy.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uOabtzRxzZU/TjvybekodsI/AAAAAAAAHT4/g_5KlAqY-dI/s1600/DSC00820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="http://4.bp.blogspot.com/-uOabtzRxzZU/TjvybekodsI/AAAAAAAAHT4/g_5KlAqY-dI/s320/DSC00820.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pdbU_pFiZ_0/Tjvxw9A97ZI/AAAAAAAAHTs/aov241xhrZA/s1600/DSC00821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-87290166019506489212011-07-19T07:01:00.000-07:002011-07-19T07:01:24.975-07:00Honey Bun Cake<div style="text-align: center;">I loved the name and love how easy and really tasty this cake is!! Another winner found over at "The Country Cook" a great Blog of really super recipes click <a href="http://www.thecountrycook.net/"><b>HERE</b></a> to visit.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-size: large;">Honey Bun Cake </span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">1 Box (18.25 oz box) Yellow cake mix</div><div style="text-align: center;">1 C Sour Cream </div><div style="text-align: center;">4 Eggs, room temp</div><div style="text-align: center;">3/4 C Vegetable Oil</div><div style="text-align: center;">1 C Brown Sugar</div><div style="text-align: center;">2 Teas Cinnamon</div><div style="text-align: center;">2 C Icing Sugar</div><div style="text-align: center;">4 to 6 Tbls Milk</div><div style="text-align: center;">1 Teas Vanilla Extract</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jZDmx_7uaSU/TiWMb7jr4EI/AAAAAAAAHRU/kLe8UCKU8Xk/s1600/DSC00700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://4.bp.blogspot.com/-jZDmx_7uaSU/TiWMb7jr4EI/AAAAAAAAHRU/kLe8UCKU8Xk/s320/DSC00700.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions</b></div><div style="text-align: center;">Preheat oven to 350 degrees</div><div style="text-align: center;">In a medium bowl, combine cake mix, sour cream, eggs and oil and mix until well-incorporated. </div><div style="text-align: center;"> It is okay if it is lumpy.</div><div style="text-align: center;">In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.</div><div style="text-align: center;">Pour half the batter into a well greased 13x9 pan, spreading the batter out to the sides in a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter (it looks like a lot, but it will pay off). Pour the rest of the batter on top, and spread until cake is even. Take a knife (I used a metal skewer) and make swirl patterns through and around the cake in a figure 8 pattern - </div><div style="text-align: center;">Place cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.</div><div style="text-align: center;">While cake is baking, make the glaze. In a bowl, mix icing sugar, milk and vanilla until glaze is of desired consistency. I started off with 2 Tbls of milk and added 2 more and got it to the point I wanted it - but if you want thinner glaze add more of the milk. When the cake comes out of the oven pour the glaze over the warm cake. You may have to pick up the cake and tilt it to spread the glaze evenly. Let cake sit for a few minutes so the glaze can set and serve warm or at room temp. It is very good warm and slices can be reheated for a few seconds in the microwave.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UlyCMzKrJxs/TiWNVkq6QWI/AAAAAAAAHRY/D8RAX-bDMMk/s1600/DSC00701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-UlyCMzKrJxs/TiWNVkq6QWI/AAAAAAAAHRY/D8RAX-bDMMk/s320/DSC00701.jpg" width="312" /></a></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com4tag:blogger.com,1999:blog-6448637961410603238.post-37550427888091145562011-07-13T06:42:00.000-07:002011-07-13T06:42:31.644-07:00Chocolate Chip Coffee CakeThis tasty breakfast cake I found on the "The Country Cook" Blog - a really wonderful place with all sorts of great recipes!! This particular one she adapted from a recipe from Hungryjack.com. I think what intrigued me about it was the use of pancake mix - I never thought about using pancake mix for anything but pancakes - but this cake proves me wrong and works a treat!! I made some slight variations and here's my version...<br />
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<b>Ingredients</b><br />
2 1/2 C Pancake Mix (I used Trader Joe's Pancake and Baking mix)<br />
1/3 C Sugar<br />
1/2 C Mini semi-sweet Chocolate Chips<br />
1/2 C Sour Cream<br />
1/2 Teas Vanilla Extract<br />
2 Large Eggs<br />
2 Tbls Vanilla Coffee Creamer<br />
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<b>Topping</b><br />
1/4 C Sugar<br />
1/2 Teas Ground Cinnamon<br />
1/2 Teas Ground Nutmeg <br />
1/4 C Walnuts or Pecans (I used about 3/4 C Pecans) chopped<br />
<br />
<b>Glaze</b><br />
1/2 C Icing Sugar<br />
1Tbls Milk<br />
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<b>Directions</b><br />
Preheat Oven to 375 degrees<br />
Heavily Grease an 8 inch square pan or dish (I also gave it a spray with Pam)<br />
Combine pancake mix, sugar and chips in a medium bowl. In another bowl mix together sour cream, vanilla, eggs and creamer. Add the liquid to the dry and mix together until well combined. Batter will be very thick. Using an ice-cream scoop, scoop out batter and place in 3 x 3 rows in prepared pan.<br />
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Mix together topping ingredients and sprinkle over the batter.<br />
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Bake about 25 or so minutes - or until golden brown or until a toothpick inserted comes out clean. When done let cool in pan for a few minutes - then take out and place on serving dish.<br />
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Whisk together icing sugar and milk in a small bowl. Drizzle over the warm cake. Serve warm. This cake is delicious when warm and right tasty the next morning, but drys out quickly when exposed to air for any length of time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1CHgUEP9jkE/Th2gnNV9_qI/AAAAAAAAHQ4/G7iltOzZzyc/s1600/DSC00658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://2.bp.blogspot.com/-1CHgUEP9jkE/Th2gnNV9_qI/AAAAAAAAHQ4/G7iltOzZzyc/s320/DSC00658.jpg" width="320" /></a></div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1tag:blogger.com,1999:blog-6448637961410603238.post-56313906160394963972011-07-08T07:14:00.000-07:002011-07-08T07:14:27.347-07:00Holiday Morning Coffe Cake<div style="text-align: center;">I found this on a Blog and she had gotten it from Peggy Weavers "Peggy's Baking Corner." It is a great cake that I am sure one could change up with different spices and nuts.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Ingredients - </div><div style="text-align: center;">1 Peanut Filling (recipe to follow)</div><div style="text-align: center;">1 C Butter</div><div style="text-align: center;">2 C White Sugar</div><div style="text-align: center;">2 C AP Flour</div><div style="text-align: center;">1 teas Salt (only use if using unsalted butter)</div><div style="text-align: center;">3 Extra Large Eggs (room temp)</div><div style="text-align: center;">2 teas Vanilla Extract</div><div style="text-align: center;">8 ounce Sour Cream</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Directions</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 325 degrees. Heavily butter a Bundt pan.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Prepare Peanut Filling - In a small bowl mix together all ingredients. - set aside</div><div style="text-align: center;">1C dry roasted peanuts</div><div style="text-align: center;">2 teas Ground Cinnamon</div><div style="text-align: center;">1/2 teas Ground Cardamon</div><div style="text-align: center;">3 Tbls Firmly packed Brown Sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the cake - cream butter and sugar together until light and fluffy. Sift the flour and the salt. Add the flour alternately with eggs. Mix batter thoroughly at a slow speed, then add vanilla and sour cream. NOTE: batter should have the texture of well stirred sour cream. if the texture is too thick, add approximately 1 to 2 tablespoons of water to get this texture (I had to add a single tablespoon of water)</div><div style="text-align: center;"> </div><div style="text-align: center;">Sprinkle 1/3 of the peanut filling into the prepared bundt pan. Spoon 1/2 the batter over the peanut filling. Smooth it out a little but with a rubber spatula. Add the remaining peanut filling, the cover with the rest of the batter, gently smoothing the top with the spatula.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place your filled bundt pan on a cookie sheet and place in the preheated oven. Bake for between 65 and 73 minutes. the cake is done when the side shrink back slightly from the sides of the pan, and when the top springs back when lightly pressed with fingertips. or, when a cake taster or toothpick inserted in the center of the cake comes out clean. (My cake took about 70 minutes to bake)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove the pan from the oven and immediately turn out the cake onto your serving plate. NOTE: if you let the cake set in the pan, the peanut topping can adhere itself to the pan and you won't be able to remove your cake in one piece. (Even with heavily buttering my pan and turning it out right out of the oven a tiny place did stick so this is a critical point - turn out the cake when hot!)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It does not call for a glaze but I added a simple icing sugar, butter and cream one.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qeGqRRoDs2g/ThcQgPTaSpI/AAAAAAAAHP8/czw1d4gB_xI/s1600/DSC00635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="http://1.bp.blogspot.com/-qeGqRRoDs2g/ThcQgPTaSpI/AAAAAAAAHP8/czw1d4gB_xI/s320/DSC00635.jpg" width="320" /></a></div><div style="text-align: center;">Makes 12 to 16 servings</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com0tag:blogger.com,1999:blog-6448637961410603238.post-57344648143838349402011-06-22T06:47:00.000-07:002011-06-22T06:47:38.444-07:00Blackberry Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;">This is a super easy recipe I found on line. It is from "The Deen Brother's Cookbook: Y'all Come Eat" by Jamie and Bobby Deen. I changed it up only a little. The basic recipe I think would work withe other berries.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Ingredients -</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Topping</b></div><div style="text-align: left;">1/3 C AP Flour</div><div style="text-align: left;">1/4 C White Sugar</div><div style="text-align: left;">2 Tbls Packed Brown Sugar</div><div style="text-align: left;">1/2 Teas Ground Cinnamon</div><div style="text-align: left;">1/4 C (1/2 stick) Cold unsalted Butter</div><div style="text-align: left;">I also added some nutmeg - a few scrapes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Cake</b></div><div style="text-align: left;">1 C AP Flour</div><div style="text-align: left;">1 Teas Baking Powder</div><div style="text-align: left;">1/2 Teas ground Ginger</div><div style="text-align: left;">1/4 Teas Salt</div><div style="text-align: left;">1/4 C (1/2 stick) Cold unsalted butter</div><div style="text-align: left;">1/2 White Sugar</div><div style="text-align: left;">1 Large Egg - room temp</div><div style="text-align: left;">1 Teas Vanilla</div><div style="text-align: left;">1/3 C Milk (I used cream as that's what I had on hand)</div><div style="text-align: left;">1 1/2 C Fresh or frozen Blackberries</div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">1 - Preheat Oven to 350 and butter an 8 inch square pan; set aside</div><div style="text-align: left;">2 - For the topping, in a large bowl stir together all the ingredients. Using a pastry cutter, cut in the butter until mixture resembles course crumbs -then keep in refrigerator until ready to use.</div><div style="text-align: left;">3 - For the cake -in a medium bowl sift together the dry ingredients - set aside. In a large mixing bowl cream butter, then add the sugar and beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk -until just combined.</div><div style="text-align: left;">4 - Spread the batter evenly int he prepared pan. Scatter the berries over the batter, then sprinkle with the streusel topping. Bake for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool slight;y before serving.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Makes 8 - 10 servings</div><div style="text-align: left;"><br />
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</div>Edgarhttp://www.blogger.com/profile/00837185107544953448noreply@blogger.com1