Tea-time Butter Cake

Ingredients:

3 eggs

150gms butter ( I prefer salted butter)

1 cup powdered sugar

1 1/2 cup flour

1 1/2 level tsps baking podwer

1/8 tsp baking soda (optional)

1/4 tsp vanilla essence

1/2 cup milk

1/4 tsp salt

Instructions:

Pre-heat 9" greased baking tray at 350F/180C

seive flour + baking powder + baking soda+ salt

Beat the butter well

Add sugar and beat again

Add eggs 1 at a time and mix well

fold in the flour mix to the egg batter alternating with milk

add vanilla essence

set the mix into the tray and bake it for 20-25 mins or till the cake is done

cool it on a rack

sprinkle some sugar+cinnamon dust or just sugar dust (optional)

Its one of my mom's favorite tea-time cakes!!

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Coconut Topped / Cream Cheese Sheet Cake

Ingredients

1 c butter, softened (2 sticks)

6 oz cream cheese, softened

6 eggs

2 1/4 c sugar

1 - 2 tsp vanilla extract or for more of a coconut flavor, add coconut extract

2 1/4 c cake flour

1/8 c coconut milk or coconut cream - optional

FROSTING - I DOUBLE THIS

1/4 c butter,softened

4 oz cream cheese, softened

1/2 tsp vanilla or coconut extract is good as well

1 1/2 c confectioners' sugar

1/2 c coconut- for toasting and sprinkling on top of the frosting

Note:

can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )

Directions

Preheat oven to 350 degree F.

Prepare a 9 x 13 pan with non stick cooking spray.

Cream together butter, cream cheese and sugar.

Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat in well.

Spread batter into prepared pan.

Bake 35 to 40 minutes or until wooden pick comes out clean.

As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake...:)

Cool on cooling rack.

Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.

Frosting:

Beat together butter, cheese, vanilla and add sugar.

Mix until well blended.

You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.

I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation...

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Greek Steak Pitas with Caramelized Onions and Mushrooms

Ingredients

1 to 1 1/2 lb top sirloin steak, cut in thin strips

1 teaspoon dried oregano

1 teaspoon Cavender’s All Purpose Greek Seasoning

1/2 teaspoon salt and pepper

2 large onions, sliced

8 fresh baby portabella mushrooms, sliced

2 tablespoons butter

5 tablespoons olive oil or canola oil, divided

Pitas

Directions

For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil.

Once the butter has melted, throw in the onions. Stir frequently.

The onions should cook down for at least 30 mins.

you may need to adjust the temperature if the onions begin to brown to soon.

The key is low and slow.

While the onions cook, move onto preparing and cooking the steak.

For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag.

Mix until the seasoning has evenly coated the steak.

Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.

Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.

Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry.

Once the steak is cooked, throw your mushrooms in the pan and saute until tender.

Assemble the pitas with steak, onions and mushrooms.

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Joe’s Crab Shack Crab Cakes – Famous Recipe

INGREDIENTS:

2/3 cup mayonnaise

5 egg yolks

2 teaspoons lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons black pepper

1/4 teaspoon salt

1/4 teaspoon blackening seasoning

1/4 teaspoon crushed red pepper flakes

1/2 cup crushed, chopped parsley

2 1/2 cups breadcrumbs

2 lbs crabmeat

DIRECTIONS:

Mix all ingredients together.

Make into 4 oz. patties

Coat with flour and fry in 1 inch of oil until golden brown.

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TACO SOUP

Ingredients

1 lb ground beef

1 large onion, chopped

3 16oz. cans Mexican chili beans

1 16oz. can corn

1 16oz. can chopped tomatoes

1 ½ c water

4 ½ oz. chopped green chilies

1 package taco seasoning mix

1 package Hidden Valley Ranch dry salad dressing mix

What To Do

All cans are UNDRAINED!

Cook beef with onion, drain off fat. Add all other ingredients and simmer for 15 minutes.

This is a hit, and freezes very well!

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Chicken biscuit casserole

INGREDIENTS:

1 can (10 3/4 ounces) Cream of Chicken Soup

1/4 cup milk

3/4 cup shredded Cheddar cheese

1/4 teaspoon ground black pepper

Chopped onions (if you like )

Green peas

Boiled potatoes

Boiled chicken shredded or chunked

1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

How to Make It

Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.

Bake for 15 minutes or until the biscuits are golden brown

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Bacon & Onion Foil Packet Potatoes

INGREDIENTS:

2 to 3 sheets of heavy-duty foil

1 packet onion soup powder

10-12 baby red potatoes, thinly sliced

12 slices of cooked and crumbled bacon

1 small onion thinly sliced and diced

1 cup cheese (optional)

Salt and pepper to taste

3 tablespoons butter

Sour cream for serving (optional)

DIRECTIONS:

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

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Oatmeal Cake with Coconut Pecan Frosting

INGREDIENTS:

1/2 C quick cooking oatmeal

3/4 C boiling water

1/2 C sugar

1/2 C brown sugar

2/3 C flour

1/2 tsp salt

1/2 tsp baking soda

1 egg

1/4 C of shortening

How to make it :

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter

1/3 C brown sugar

1/2 C sweetened shredded coconut

1/2 C chopped nuts

2 TBS milk

1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

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