Saturday, May 31, 2014
Devils Food Chocolate Cake
Prepare cake pan - two 9'' pans or 1 9x13
3 cups sugar
2 3/4 cup flour (all purpose)
1 1/8 cups cocoa powder
1 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 tsp vanilla
1 1/4 cup hot chocolate
1/4 amaretto liqueur (optional)
In a large bowl, combine sugar and oil. Add eggs one at at time, whisking after each egg. Add the buttermilk and vanilla and whisk till combined thoroughly.
Sift flour, baking soda, baking powder, cocoa powder and salt in your mixing bowl. Add the wet ingredients into the dry and mix or whisk to combine. Add the hot liquid and optional amaretto till incorporated.
Fill pans and bake till toothpick inserted into centre comes out clean and springs back to the touch. About 30 minutes on round pans - 40 on larger cake. Let cool completely.
The originator of the recipe has extra tips for decorating with ganache and strawberries. We topped with whipped cream and berries while still warm...so yummy. Incredibly moist.
Tuesday, May 10, 2011
Friday, April 1, 2011
4 lb chicken breasts, cut into large pieces
Wednesday, March 30, 2011
Tuesday, February 1, 2011
Tuesday, January 25, 2011
- Cut fish into 2 x 3 inch pieces
- Heat about 2 inches of oil in wok or deep skillet to 350'F, or until a cube of bread turns brown in 15 seconds.
- Combine cold water, 2 tbsp oil and salt in a bowl. Gradually whisk in 1 cup flour. Stir in baking powder just before using, make sure it is evenly blended.
- Combine remaining 1/2 cup flour with salt and pepper on a plate. Dredge fish in seasoned flour and then dip one at a time in batter.
- Drop fish into hot oil, cooking for 4 - 6 minutes, or until coating is puffed and brown and fish is cooked. Fry in small batches to keep the oil at a constant temperature. Drain on paper towels.
Wednesday, December 22, 2010
Saturday, December 18, 2010
Found at Everyday Art
2 tsp. ground ginger
1/3 cup oil
1/3 cup dark molasses
1/2 cup flour
Combine all ingredients. Refrigerate dough for 2 hours. Roll dough to 1/2 inch thick. Cut with cooke cutters. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Let cool and decorate.
Monday, December 13, 2010
1/2 cup butter
1/4 cup sugar
5 Tbsp. cocoa
1 large egg, beaten
1 1/4 cups graham crumbs
1/2 cup finely chopped almonds, pecans or walnuts
1 cup shredded coconut
1/2 cup butter, softened
2 Tbsp. cream or milk (plus a bit extra if needed)
2 Tbsp. custard powder (Such as Bird’s – available in the pudding section)
2 cups icing sugar
4 oz. semi-sweet chocolate, chopped
2 Tbsp. butter
Bottom Layer: Melt the butter, sugar and cocoa in top of a double boiler. (Or if you promise to be gentle, you can do it on the stovetop in a regular pot over low heat.) Whisk in the egg and stir to cook and thicken. Remove from heat and stir in the crumbs, nuts and coconut. Press firmly into an ungreased 8″x8″ or 9″x9″ pan.
Middle Layer: Cream the butter, cream and custard powder in a large bowl with an electric mixer; gradually add the icing sugar and beat until smooth and spreadable, adding a little extra sugar or cream if needed to achieve a frostinglike consistency.
Top Layer: Melt chocolate and butter over low heat. Cool. Once cool, pour over middle layer, spread evenly, and chill. Cut into squares.
Makes about 20 bars.
HOMEMADE OREO COOKIES
1 devil's food cake mix
1/2 c. shortening
Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.
8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar
Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.
Thursday, December 2, 2010
- I had a friend in school whose Mom would make these every Christmas and I adored them, so she'd always pack a second for me in her lunch. Yum! Cut and Paste from here.
- 1/3 cup margarine or butter
- 1 (10-ounce) package (about 40) regular marshmallows OR 4 cups miniature marshmallows
- 1 teaspoon green food coloring
- 6 cups Kellogg's® Corn Flakes
- Red cinnamon candies (I prefer red candy coated chocolate candies like Smarties or M&M's)
- Prepared vanilla frosting (I don't think you really need this to make the candies stick)
- 1. Melt margrine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
- 2. Add Kellogg's® Corn Flakes® cereal. Stir until well coated.
- 3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.