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Archive for January, 2012

Looks so yummy!

Bust Your Buttons Butter Cake

Ingredients

3 c cake flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c (2 sticks) butter, softened
2 tsp vanilla extract
1 tsp almond extract
4 eggs, room temperature

BUTTERY GLAZE
1/3 c butter
3/4 c sugar
3 Tbsp water
1 1/2 Tbsp vanilla extract

Directions

1 In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix well with a whisk.

2 Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***

3 Pour into a greased and floured bundt pan.

4 Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake

5 In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.

6 Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.

7 Serve with fruit or ice cream. Refrigerate any leftovers.

8 GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat . Stir in vanilla, set aside to slightly cool.

Recipe found here: Bust Your Buttons Butter Cake

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Red velvet cake is so popular right now! I remember that my dad loved it, so he would be pleased with it’s current popularity!

Fabulous Red Velvet Cake

Ingredients
1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

White frosting, recipe follows

White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.


Or, you can make cupcakes instead!

Recipe found here: Fabulous Red Velvet Cake

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I made Boeuf Bourguignon many years ago and it was simply divine. I love it! This recipe is much easier and less expensive. Sounds just as good.

Ingredients
3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms , medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin , 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme , tied with kitchen string

Herb Egg Noodles :
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter , cut into small pieces
1/4 cup chopped fresh parsley leaves , 2 handfuls
12 blades fresh chives , snipped or finely chopped

Directions
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings . Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Toss hot egg noodles with butter and herbs . Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

Recipe found here: Sirloin Beef Burgundy: Boeuf Bourguignon

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Ingrediants
1/2cup A.1. Teriyaki Steak Sauce
1/2cup orange juice
2tsp. sesame oil
1 beef flank steak or beef top sirloin steak (1 lb.)
1head Boston lettuce, leaves separated
1cup each: shredded carrots and red cabbage
1large red pepper, thinly sliced
1can (14 oz.) bean sprouts, drained

Instructions
MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.

PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 min.

CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

Recipe found here: Teriyaki Steak Lettuce Wraps

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Ingrediants
1pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2cups cold fat-free milk
1cup thawed COOL WHIP LITE Whipped Topping, divided
1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers
1square BAKER’S Semi-Sweet Chocolate, chopped

Instructions
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

Recipe found here: Boston Cream Pie Made Over

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Delicious Ham and Potato Soup

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe found here: Delicious Ham and Potato Soup

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