This is my last post for now. Hopefully I didn't overwhelm you with the huge list of desserts. I made this for my mom's birthday in December. It is another of those kind of homemade cakes but I think it's great.
Cake
1 pkg. Devils food cake
1 pkg. instant chocolate pudding
1 c. sour cream
1 c. vegetable oil
4 eggs
1/2 c. warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Mix the first six ingredients until smooth. Then add the chocolate chips. Pour the batter into a well greased bundt pan and bake for 50-55 minutes or until springy and a tooth pick comes out clean. Cool for 90 minutes before inverting. Glaze and garnish with berries.
Glaze
3/4 c. semi sweet chocolate chips
3 Tbs. butter
1 Tbs. corn syrup
1/4 tsp vanilla
Combine chips, butter and syrup in a small saucepan. Stir until the chips are melted and smooth then add the vanilla. Spread over the cake letting it drizzle down the sides.
Saturday, February 27, 2010
Lemon Blossoms
I made these for the tea party we had about a year ago. I just found the recipe again after looking through all of my recipes again. These were surprisingly good.
18 1/2 oz. pkg yellow cake mix
3 1/2 oz. pkg instant lemon pudding mix
4 eggs
3/4 c. vegetable oil
Preheat oven to 350 degrees. Mix all the ingredients until smooth. Fill greased muffin tins half way full. Bake 12 minutes.
Meanwhile make the glaze.
Glaze
4 c. powdered sugar
1/3c fresh lemon juice
1 lemon zested
3 tbs. vegetable oil
3 tbs. water
sift the sugar into a bowl. stir in the rest of the ingredients and mix until smooth. Dip the muffins into the glaze while still warm. Set for 1 hour.
18 1/2 oz. pkg yellow cake mix
3 1/2 oz. pkg instant lemon pudding mix
4 eggs
3/4 c. vegetable oil
Preheat oven to 350 degrees. Mix all the ingredients until smooth. Fill greased muffin tins half way full. Bake 12 minutes.
Meanwhile make the glaze.
Glaze
4 c. powdered sugar
1/3c fresh lemon juice
1 lemon zested
3 tbs. vegetable oil
3 tbs. water
sift the sugar into a bowl. stir in the rest of the ingredients and mix until smooth. Dip the muffins into the glaze while still warm. Set for 1 hour.
The best Cream Cheese Frosting Ever
1 8 oz. pkg. cream cheese
1 c. sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 c. heavy whipping cream
Beat the cream until stiff peaks form. In another bowl combine the cream cheese, sugar, salt and vanilla until smooth. Fold in the whipped cream.
This was perfect for a cake I made for friends and I used the left overs as a fruit dip. It tasted amazing.
1 c. sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 c. heavy whipping cream
Beat the cream until stiff peaks form. In another bowl combine the cream cheese, sugar, salt and vanilla until smooth. Fold in the whipped cream.
This was perfect for a cake I made for friends and I used the left overs as a fruit dip. It tasted amazing.
Jam Filled Butter Cookies
These cookies were easy, great tasting, elegant looking, quick and inexpensive. With attributes like that you can't go wrong.
3/4 c softened butter
1/2 c. sugar
2 egg yolks
1 3/4 c. flour
dash salt
1/2 tsp vanilla
any jam
powdered sugar
Cream the butter, yolks, and sugar together. Mix in the flour a little at a time. Add the vanilla and salt. Roll the dough into 1 inch balls. If the dough is too soft chill for 15-2o minutes. Place the cookies 2 inches apart on a cookie sheet. Make a well in each cookie and fill with jam. Bake at 375 degrees for 12-14 minutes. If they don't turn golden you can broil them for 1-2 minutes to make them look perfect. Sprinkle with powdered sugar if desired.
3/4 c softened butter
1/2 c. sugar
2 egg yolks
1 3/4 c. flour
dash salt
1/2 tsp vanilla
any jam
powdered sugar
Cream the butter, yolks, and sugar together. Mix in the flour a little at a time. Add the vanilla and salt. Roll the dough into 1 inch balls. If the dough is too soft chill for 15-2o minutes. Place the cookies 2 inches apart on a cookie sheet. Make a well in each cookie and fill with jam. Bake at 375 degrees for 12-14 minutes. If they don't turn golden you can broil them for 1-2 minutes to make them look perfect. Sprinkle with powdered sugar if desired.
Meringue Cookies
I love meringue cookies and these turned out better than the store bought ones, in my opinion. They are only 2 main ingredients and they are delicious.
4 egg whites
2 1/4 c. powdered sugar
cocoa or any other flavoring- to taste, if desired.
Heat the oven to 200 degrees. Whip the egg whites till foamy. Sprinkle in the sugar very slowly and add the flavoring, if desired, as you whip the eggs. When the mix is stiff transfer to a bag and pipe out onto a buttered and floured baking sheet. Bake for 3 hours leaving a wooden spoon in the door, keeping it slightly ajar. Let cool completely.
4 egg whites
2 1/4 c. powdered sugar
cocoa or any other flavoring- to taste, if desired.
Heat the oven to 200 degrees. Whip the egg whites till foamy. Sprinkle in the sugar very slowly and add the flavoring, if desired, as you whip the eggs. When the mix is stiff transfer to a bag and pipe out onto a buttered and floured baking sheet. Bake for 3 hours leaving a wooden spoon in the door, keeping it slightly ajar. Let cool completely.
Spicy Sriracha Chicken Wings
I hope you are all ready. I have about six recipes that I have been saving to put up on the blog but I just haven't seemed to have the time. The time is now so I hope that if you try these recipes that you like them as much as Eric and I have.
Spicy Sriracha Chicken Wings
5 lbs Chicken wings- split
1/8 c. coriander- crushed
1/2 tsp cumin- crushed
1/2 tsp cinnamon
1Tbs. salt
1/8 c extra virgin olive oil
1/3 c. Sriracha (found in the Asian food section of the grocery store)
1/3 c melted butter
1/4 c chopped cilantro
2 limes zested and juiced.
Toss the wings with the coriander, cumin, cinnamon, salt and olive oil. Cover and chill for at least 4 hours. Preheat the oven to 375 degrees. Lay the wings out in one layer on baking sheets and roast for about an hour and half, stirring once or twice. In a bowl add the Sriracha, butter, cilantro, zest and juice. Add the wings to the sauce, stir until coated. Transfer to a platter and serve.
These were some of the best wings I've ever had and they were very easy.
Spicy Sriracha Chicken Wings
5 lbs Chicken wings- split
1/8 c. coriander- crushed
1/2 tsp cumin- crushed
1/2 tsp cinnamon
1Tbs. salt
1/8 c extra virgin olive oil
1/3 c. Sriracha (found in the Asian food section of the grocery store)
1/3 c melted butter
1/4 c chopped cilantro
2 limes zested and juiced.
Toss the wings with the coriander, cumin, cinnamon, salt and olive oil. Cover and chill for at least 4 hours. Preheat the oven to 375 degrees. Lay the wings out in one layer on baking sheets and roast for about an hour and half, stirring once or twice. In a bowl add the Sriracha, butter, cilantro, zest and juice. Add the wings to the sauce, stir until coated. Transfer to a platter and serve.
These were some of the best wings I've ever had and they were very easy.
Saturday, February 20, 2010
Jack Mormon Funeral Potatoes
I went to a ward party the other night and I was asked to bring Funeral Potatoes as my contribution to meal. I have a confession to make: I didn't grow up in Utah so I have never made Funeral Potatoes. I have seen people make them and have been at events (funerals) where they were served but I have never personally put the dish together. I guess I just consider it pretty low quality. It is sometimes made with grated hash brown potatoes or cubed up potatoes. It has a sauce made with canned cream of chicken or cream of mushroom soup. It is topped with buttered corn flakes. To me, this is misguided, bad cooking. So, as sacreligious as this may sound, I decided to make a similar dish that is actually edible. Everyone loved the potatoes last night. This recipe is not in the Bishop's Handbook of Instructions.
About 6-8 medium sized yukon gold pototoes, boiled until just tender and cooled.
One onion, sauteed in 1 T olive and set aside
2 C grated Jack cheese or Colby jack
Sauce
1/4 C butter
1/4 C flour
2 C chicken broth
1/2 t salt
1/4 t pepper
2 C sour cream
Topping
2 C fresh sour dough bread crumbs processed in a food processor
2 cloves of garlic
1/2 t salt
1 small hand full of cilantro or parsley
1 T olive oil
Heat the over to 350 degrees.
Dice up the potatoes into 3/4 inch cubes. Put this in a large bowl. To this add the sauteed onion and the 2 cups of cheese. Gently mix this together.
Make up the crumb topping. Process the garlic,salt, cilantro, and olive oil. Pour over the bread crumbs. and mix together.
Make the sauce. Melt the butter in a frying pan. Add the flour, whisking it in with a wire whisk. Cook this for three of four minutes while you continue to stir. Add the chicken broth and incorporate using the wire whisk. Allow this to come to a boil. Cook for about three minutes. Add the salt and pepper. Add the sour cream. At this point you want to heat the sauce mixture but you no longer want it to boil. But you do want your sauce to be hot when you add it to the potatoes.
Assemble the dish and bake. Coat a 13X9 inch pan with Pam. Add the sauce to the potatoes and gently fold. Pour this into the pan and put it in the oven. Set the timer for 15 minutes. After fiteen minutes, turn the temp up to 400 degrees. Top with the topping and bake for 5 more minutes. You are ready for the funeral!
You can alter this in several ways. You can add bacon bits to the crumb topping. You can omit the crumb topping and top with Frenches Fried Onions instead. Use your imagination.
About 6-8 medium sized yukon gold pototoes, boiled until just tender and cooled.
One onion, sauteed in 1 T olive and set aside
2 C grated Jack cheese or Colby jack
Sauce
1/4 C butter
1/4 C flour
2 C chicken broth
1/2 t salt
1/4 t pepper
2 C sour cream
Topping
2 C fresh sour dough bread crumbs processed in a food processor
2 cloves of garlic
1/2 t salt
1 small hand full of cilantro or parsley
1 T olive oil
Heat the over to 350 degrees.
Dice up the potatoes into 3/4 inch cubes. Put this in a large bowl. To this add the sauteed onion and the 2 cups of cheese. Gently mix this together.
Make up the crumb topping. Process the garlic,salt, cilantro, and olive oil. Pour over the bread crumbs. and mix together.
Make the sauce. Melt the butter in a frying pan. Add the flour, whisking it in with a wire whisk. Cook this for three of four minutes while you continue to stir. Add the chicken broth and incorporate using the wire whisk. Allow this to come to a boil. Cook for about three minutes. Add the salt and pepper. Add the sour cream. At this point you want to heat the sauce mixture but you no longer want it to boil. But you do want your sauce to be hot when you add it to the potatoes.
Assemble the dish and bake. Coat a 13X9 inch pan with Pam. Add the sauce to the potatoes and gently fold. Pour this into the pan and put it in the oven. Set the timer for 15 minutes. After fiteen minutes, turn the temp up to 400 degrees. Top with the topping and bake for 5 more minutes. You are ready for the funeral!
You can alter this in several ways. You can add bacon bits to the crumb topping. You can omit the crumb topping and top with Frenches Fried Onions instead. Use your imagination.
Tuesday, February 16, 2010
Banana-Pineapple Bread
I got this recipe in Arkansas at the Victorian Sampler Tea Room in Eureka Springs. I have made a few changes to fit the tastes of the family...The recipe book that I purchased there years ago is falling apart from so much use. If you are even in Eureka Springs Arkansas, make sure you go to this place!
1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 tsp. salt
3/4 tsp soda
1/4 tsp baking powder
2 cups flour
1 can crushed pineapple--drained
3 medium ripe bananas-mashed
Cream shortening and sugar. Add eggs and mix well. Combine dry ingredients and stir in mashed bananas and crushed pineapple. Add this to the creamed mixture. Pour into 2 small greased loaf pans and bake at 35o for 40 to 45 minutes.
1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 tsp. salt
3/4 tsp soda
1/4 tsp baking powder
2 cups flour
1 can crushed pineapple--drained
3 medium ripe bananas-mashed
Cream shortening and sugar. Add eggs and mix well. Combine dry ingredients and stir in mashed bananas and crushed pineapple. Add this to the creamed mixture. Pour into 2 small greased loaf pans and bake at 35o for 40 to 45 minutes.
Friday, February 12, 2010
Thai Chicken Coconut Soup
I fell in love with chicken coconut soup at my favorite Thai restaurant Banana Leaf. It took several attempts to perfect the recipe. I love this soup. If I ever get stinking sick with the flu or a sinus infection, or bronchitus, this is my feel good cure. I also found out that if I ever need to lose a little weight this soup will knock me off the plateau so that my diet works again. I am not sure why, but I think it has something to do with the coconut milk kick-starting my metabolism.
2 chicken breasts
2 C water
1 t salt
Boil the chicken in the water for about 13 minutes. Take the chicken out of the water and set on a plate to cool while you are making the rest of the soup. After it has cooled, shred the chicken by hand and reserve it for later.
1 qt chicken broth
2 T sugar
14 oz can of coconut milk(regular, not lite)
Into the water in which you have boiled the chicken breasts add 1 quart of chicken broth the can of coconut milk and the sugar. Set aside.
1 small onion
4 cloves of galic
1 or 2 jalapenos
about 3 T peeled and grated fresh ginger
Chop the onion into very small peices. Chop the garlic. Remove the seeds and white veins from the jalapeno (I throw these away) and chop the peppers up as well. In a skillet add about a tablespoon of oil. Let this heat up then add the onion. Cook for a couple of minutes then add the garlic. Cook for about 1 minute then add the jalapeno and ginger. Cook for about 1 minute then add the entire contents of the skillet inot the broth.
Bring the broth to a boil.
Add to the broth:
3/4 C frozen corn or the kernals from one fresh ear of corn
1 pint sliced mushrooms
1 T soy sauce
Bring this down to a simmer. You can simmer this for about 15 minutes. Add the chicken at the end of the cooking time.
When you are ready to serve this add the following:
Juice from on lime
about 1/2 C chopped fresh cilantro
You can serve this as it is or over a bowl of steaming rice. I also serve this with some Tony Cacherra or Carribean jerk spices at the table for anyone who needs a really big kick.
2 chicken breasts
2 C water
1 t salt
Boil the chicken in the water for about 13 minutes. Take the chicken out of the water and set on a plate to cool while you are making the rest of the soup. After it has cooled, shred the chicken by hand and reserve it for later.
1 qt chicken broth
2 T sugar
14 oz can of coconut milk(regular, not lite)
Into the water in which you have boiled the chicken breasts add 1 quart of chicken broth the can of coconut milk and the sugar. Set aside.
1 small onion
4 cloves of galic
1 or 2 jalapenos
about 3 T peeled and grated fresh ginger
Chop the onion into very small peices. Chop the garlic. Remove the seeds and white veins from the jalapeno (I throw these away) and chop the peppers up as well. In a skillet add about a tablespoon of oil. Let this heat up then add the onion. Cook for a couple of minutes then add the garlic. Cook for about 1 minute then add the jalapeno and ginger. Cook for about 1 minute then add the entire contents of the skillet inot the broth.
Bring the broth to a boil.
Add to the broth:
3/4 C frozen corn or the kernals from one fresh ear of corn
1 pint sliced mushrooms
1 T soy sauce
Bring this down to a simmer. You can simmer this for about 15 minutes. Add the chicken at the end of the cooking time.
When you are ready to serve this add the following:
Juice from on lime
about 1/2 C chopped fresh cilantro
You can serve this as it is or over a bowl of steaming rice. I also serve this with some Tony Cacherra or Carribean jerk spices at the table for anyone who needs a really big kick.
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