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CARAMEL CAKE WITH QUICK CARAMEL FROSTING
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
Quick Caramel Frosting (see below)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Meanwhile, prepare the Quick Caramel Frosting.
Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up,
on top of the first layer and frost the top and sides of the cake with
clean, smooth strokes. Work quickly, as the frosting will set. (If the
frosting gets too hard to work with, place the pan back over low heat
for 1 minute, stirring constantly, to soften it up.) Once the frosting
has set, slice and serve.
Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Quick Caramel Frosting
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back
to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
Makes 3 cups, enough to frost a 2- or 3-layer cake.
CARIBBEAN JERK CHICKEN
1 envelope Good Seasons Italian Salad Dressing Mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon ground cinnamon
1 teaspoon ground thyme
1/2 teaspoon ground red pepper
2-1/2 pounds chicken pieces
Mix all ingredients except chicken in small bowl until well blended.
Pour dressing over chicken; cover. Refrigerate 1 hour to marinate.
Drain; discard dressing mixture.
Place on greased grill over hot coals or on rack of broiler pan 5-7 inches from heat. Grill or broil 40-45 minutes or until cooked through, turning frequently. Makes 6-8 servings.
GREEN BEANS WITH HAM AND POTATOES
1/2 cup butter or margarine
2-1/2 cups diced smoked ham
2 large sweet onions, diced
3 pounds green beans
2 cups chicken broth
1 pound small new potatoes, halved
1 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 small red bell pepper, diced
MELT butter in a large Dutch oven over medium-high heat; add ham, and sautee 5 minutes. ADD onion, and sautee 5 minutes. Add green beans and next 4 ingredients; bring to a boil.
REDUCE heat to low, cover, and cook 15 to 20 minutes or until potatoes are tender, stirring in bell pepper during the last 2 to 3 minutes. Prep: 10 min., Cook:30 min.
ANOTHER CORN PUDDING
2 eggs beaten
1 tablespoon flour
3 tablespoons butter or margarine
1/3 cup sugar
1 cup milk (not quiet full)
1 tablespoon vanilla
1/2 teaspoon salt
1 can corn drained (16 ounces)
Mix all ingredients except corn. Blend well, add corn and mix well.
Pour into greased baking dish and bake in preheated 400 degree oven for 40 minutes. Seves 4.This is a great side dish with almost anything and kids just love it. It is easily doubled.
OATMEAL CAKE WITH BROILER FROSTING
1 1/4 cups boiling water
- 1 cup rolled oats
- 1/2 cup shortening or butter
- 1 cup sugar
- 1 cup (packed) brown sugar
- 2 eggs
-1 1/3 cup flour
- 1/2 tsp salt
- 1 tsp soda
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup chopped nuts
Pour the boiling water over oats & let stand for 20 minutes.Cream the shortening & the sugars in a bowl.Add the eggs & beat well.Add oatmeal mixture & mix.Sift the flour W/ salt,soda & cinnamon & stir into oatmeal mixture.Add vanilla & nuts & beat until smooth.Pour into a greased & floured oblong pan.Bake at 350F for about 40 minutes.
BROILER FROSTING:
-6 tbs butter
-1/4 cup cream
- 1/2 cup (packed_ brown sugar
- 1/2 tsp vanilla
- 1 cup shredded coconut
- 1 cup chopped nuts
Mix all ingredients & spread on warm cake. Broil until browned. ENJOY!!!!
MONKEY BREAD
2 7.5 oz. Cans of buttermilk biscuits
1/2 c White sugar
1/2 c Brown sugar
1 tsp Cinnamon
5 Tbs Butter
Preheat oven to 350 degrees. Mix white sugar and cinnamon together in a small bowl. Open cans of biscuits and cut each biscuit into 4 pieces (quarters). Roll each piece in cinnamon and sugar. Melt the butter in a small saucepan over low heat. Add brown sugar and stir well for 2 minutes. Place biscuits in a well greased loaf pan. Pour butter and brown sugar mixture over biscuits. Bake for 25 minutes.
HEAVENLY SOUTHERN FRIED CHICKEN
This recipe is for 2-3 pounds of bone-in chicken pieces, but smaller amounts can be used.
Marinade (optional but recommended):
6 cups buttermilk
1/4 cup salt
1/3 cup hot sauce
Breading:
3 cups all purpose flour
5 tablespoons salt
1 tablespoon black pepper
2 tablespoons baking powder
2 pounds (32 oz) vegetable shortening or oil
Combine buttermilk, 1/4 cup of salt, and hot sauce in a large container. Add chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least 2 hours or overnight.
Combine flour, 5 tablespoons salt, pepper, and baking powder. Place mixture in a brown paper bag. One at a time, place marinated chicken pieces in bag and shake to coat. Remove each piece after coating and place on a plate. Heat shortening or oil in a deep fryer or deep pan to 375 degrees. Important: oil must be heated exactly to 375, if too cold, breading will be soggy, if too hot, breading will burn. Fry chicken in pan until dark golden brown on bottom, about 15 minutes. Turn over and fry for 15 minutes on other side. If using deep fryer, simply immerse in oil for 15-20 minutes. Transfer to paper towels and drain. You can keep chicken warm in a 200 degree oven. Serve with potato salad or mashed potatoes.
IRENE'S KEY LIME PIE
Crust:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
Filling:
1/2 cup key lime juice (or use fresh squeezed lemon & lime - 1/4 cup each)
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 oz.) can sweetened condensed milk
Garnish:
1 cup heavy whipping cream
1 lime
Preheat oven to 325 degrees F (165 degrees C).
Mix graham cracker crumbs with sugar and melted butter. Press into 9" pie plate and bake for 5 minutes. Remove from oven and let cool.
If using bottled key lime juice, measure 1/2 cup of juice. If using fresh fruit, into a measuring cup, squeeze lemons and lime to get 1/4 cup of juice from each. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, 1/2 cup juice and sweetened condensed milk. Mix well. With clean mixer blades, beat the egg whites until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10-15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
VELVET CORN SOUP
3 large ears of fresh corn, shucked
OR 1 15-oz (425 g) can creamed corn
2 egg whites
2 Tbs (30 ml) milk
4 cups (1 L) chicken stock
1/2 cup (125 ml) finely chopped cooked ham (optional)
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with 2 Tbs (30 ml) cold water
1/2 cup (125 ml) finely chopped cooked ham (optional)
Slice the kernels off the cobs of corn, reserving as much of the corn juices as possible. Beat together the egg whites and milk until light and frothy. Bring the chicken stock to a boil over high heat and add the corn, salt, and pepper. Return to the boil and stir in the cornstarch mixture. Stir until the soup has thickened and become clear. Remove from the heat and add the egg white mixture, stirring only once. Serve garnished with chopped ham if desired. Serves 4 to 6.
ANOTHER MACARONI AND CHEESE
2 cups dry elbow macaroni
1 stick of butter
12 ounces cheddar cheese
4 ounces mozzarella cheese
5 cups milk
salt and pepper to taste
Layer the above in a 9 X 13 pan. Bake at 350 for one hour. (I got worried it wasn't high enough and kicked it up to 365 when about 30 minutes was left and it came out fine) I of course cut up the butter and cheeses and spread it out in the various layers. I did not ever stir it and it was very tasty.
LEMON SPONGE
1 & 1/2 lemons, grated rind and juice
3 eggs separated
1 cup sugar
1 cup milk
2 Tbs self-rising flour
Beat the sugar with the yolks until fluffy. Add the juice, rind, and flour. Mix well. Add the milk and stir well. Beat the whites of egg till stiff and fold into the mixture. Pour into a shallow ovenproof dish. Place in a bain marie and cook in a medium oven for 40 minutes or until the top is brown. Serve warm sprinkled with icing sugar, and cream on the side.
DI SARONNO AMARETTO
1 cup water
1 cup granulated sugar
1/2 cup brown sugar
2 cups 80-proof vodka
2 tablespoons almond extract
2 teaspoons vanilla
1. Combine water and sugars in a saucepan over medium heat.
2. Heat until boiling, and all sugar is dissolved. Remove from heat and let mixture cool for about 10 minutes.
3. Add vodka, almond extract and vanilla. Store in a sealed bottle. (http://www.topsecretrecipes.com)
Makes 3 cups.
GUACAMOLE
4 ripe avocados (skin should be very dark, test for ripeness by gently pressing on the skin, it should feel a little soft to the touch, if not the avocados will be too hard to mash and won't taste right)
garlic salt
lime juice
diced onion
diced tomato (optional, adds a little color, but can be left out if you don't have any)
one jalapeno seeded and diced(optional)
Peel and mash the avocados, reserve one pit. Add a few dashes of garlic salt (approx 2 tsp). Cut a lime in half crosswise and squeeze some lime juice into the avocado mixture, add equal parts diced onion and tomato, the amount is really up to your taste, I add about 4 tbs. If desired add the jalapeno at this time also. Make sure you dice the onion and tomato as small as possible, so you can mash it into the avocados. It tastes best when it is smooth and the onions have released their juices and are not "crunchy". Heat up a few tortillas (flour or corn) and serve.
If you have fajita seasoning available, you can add a few dashes instead of the garlic salt for a unique flavor.
CROCKPOT CHICKEN AND DUMPLINGS
Serves: 6 to 8
For the Chicken:
6 chicken thighs, bone-in and still with the skin on
2 carrots, peeled and cut into thirds
2 ribs of celery, strings removed, and cut into thirds
2 small onions (the size of a tennis ball), peeled and sliced in half from root to tip
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
Salt and pepper to taste
Place the chicken thighs in the crock pot, skin side down. Place the vegetables on top of the chicken thighs, then sprinkle your herbs, salt, and pepper over all. Pour 4 to 5 cups cold water in the crock pot so that it covers all your ingredients by 1 inch at most (I have actually used less water and come out with a more concentrated broth, but for this recipe, you will need a fair amount of liquid). Cover, and cook on low heat for 8 hours or high heat for 4 hours.
After your chicken is cooked, extract all the veggies and chicken from the crock pot. The chicken should be falling off the bone. I usually put everything into a roaster pan so that I have room to work without making a huge mess. Strain the broth that is in the crock pot into a large pot-- you will end up with about 4-5 cups of good, rich chicken broth. Heat to boiling. Shred the chicken and put it in the pot. If you wish, you can slice the vegetables and add them to the pot as well. I usually use the carrot, as it adds color, but the taste and the color have often all run out of the celery and onion, so I don't use them.
Then, all you have to do is make the dumplings:
For the Dumplings:
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons vegetable shortening (regular or butter flavor)
1 teaspoon salt
Milk
Mix the dry ingredients together, and then cut in the shortening, much as you would for pie crust. When the mixture resembles small pebbles or beans, start mixing in the milk. Mix it in a few drops at a time, until you have a very thick batter. Drop by heaping tablespoonfuls into the boiling chicken broth mixture. (For this task, I use a regular soup spoon, not the standard measuring spoon.) Cover immediately, lower the heat to a simmer, and leave covered for 12 minutes (do not open, or your dumplings will fall-- the steam makes them puff up). Remove from the heat and serve. The flour from the dumplings will dissolve somewhat (not noticeably), magically turning your chicken broth into a rich, thick gravy.
You can prepare the chicken step the night before (without the water), which is what I often do when I want this on a weeknight. Then, in the morning, I will cover it with cold water, turn on the crock, and let it go on low until I come home from work. After that, the rest of the dish is ready in less than 30 minutes. Plus, when you come home from a long and tiring day of work, the house smells absolutely glorious. And after dinner, when you're all fat and happy, you realize how magic food really is.
CHOCOLATE BREAD PUDDING
3/4 Cup granulated sugar
1/3 Cup cocoa powder
1 tsp instant coffee granules
2 Cups Low-fat milk
2 Tbs butter
3 large eggs, beaten
1/3 Cup mini chocolate chips
1/3 Cup walnuts, chopped --optional
4 slices from a wide loaf of sandwich bread, cut into 1/2" cubes
Preheat oven to 350 degrees. In a medium-sized saucepan, mix sugar, cocoa and coffee granules until blended. Whisk in 1/2 of the milk (1 cup) and cook over medium heat for 2-3 minutes (stirring often) or until mixture comes to a boil and sugar dissolves. Remove from heat and stir in butter until melted. Whisk in remaining cup of milk. Add beaten eggs, nuts and chocolate chips. Stir until blended. Gently stir in bread cubes. Pour into a shallow ceramic casserole dish which will fit inside a larger metal or Pyrex baking pan. Place the casserole dish into the larger pan and add hot water to the baking pan (NOT the bread pudding dish!) until it comes half way up the sides of the dish. Bake 1 hour or until a knife inserted near the center comes out clean. Carefully remove the bread pudding dish from the hot water bath onto a rack or hot pad and allow to cool slightly. Delicious either warm or cold! (Serves 6)
