Orange Buttermilk Cake..
2 cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
1 cup sugar
1 cup buttermilk
½ teaspoon vanilla extract
Zest of one orange (just a little over 1 tablespoon)
¼ cup butter, melted and cooled to room temperature
For the frosting
4 oz. cream cheese, softened
4 tablespoons butter, at room temperature
2 tablespoons orange marmalade
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
½ teaspoon orange extract
2 cups powdered sugar
Directions:
Preheat the oven to 350 F.
Sift the flour, baking powder and salt in a small bowl.
Set aside.
In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined.
Add the cooled melted butter and whisk to combine.
Add the flour and carefully whisk until just combined, being careful not to over-whisk.
Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.
Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth.
Add the powdered sugar and beat until combined and smooth.
Cut the cake in half.
Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade.
Invert the top half of the cake and place it on top of the bottom layer.
Frost the cake with the remaining cream cheese frosting.
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Death By Chocolate Bundt Style
Mix together for 2 minutes 1 box of yellow cake mix
1 box of vanilla instant pudding
1 box of chocolate instant pudding
4 eggs
3/4 cup of oil
1 cup of sour cream
Half a 12 oz bag of semi sweet chocolate chips.
How to make it :
Pour half the batter in a bundt pan and pour half of the chocolate chips in.
Pour in the rest of the batter and sprinkle on remaining chocolate chips.
Bake at 350 degrees for 50 minutes.
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CROCK POT BEEF STEW !! Yumm
2 (1 oz) packages dry onion soup mix
1/2 teaspoon paprika
2 pounds lean beef stew meat (cut up into bite sized pieces)
5 medium potatoes, peeled and diced
2 to 3 cups baby carrots
1 small Onion, chopped
2 (10 oz.) cans cream of celery soup
1 cup ketchup
How to make it :
In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot.
Top meat evenly with diced potatoes, carrots and onion.
Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then.
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TRIPLE LAYER CHOCOLATE CAKE w/CHOCOLATE FROSTING
3/4 c butter
1 3/4 c sugar
2 eggs
1 t vanilla extract
2 c all-purpose flour
3/4 c cocoa
1 1/4 t baking soda
1/2 t salt
1 1/3 c water
How to make it:
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, soda, and salt. Add alternately with water to creamed mixture. Pour batter into 3 prepared layered pans. Bake at 350*F in preheated oven for 30 to 35 minutes. Cool in pans about 10 minutes. Turn out of pans and cool completely before frosting.
Chocolate Butter Frosting
6 T butter, softened
3/4 c cocoa
2 2/3 c confectioner’s sugar (10X)
1 t vanilla extract
1/3 c milk
How to make it :
Cream butter in small bowl. Add cocoa. Alternately add sugar and milk. Beat until desired consistency. Additional milk may be needed. Blend in vanilla.
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COCONUT VANILLA BEAN RICE PUDDING
RICE
1/2 cup plus 2 T jasmine rice or basmati rice
1/4 cup sugar
1 (13 1/2-fluid ounce) can coconut milk
1 cup whole milk
1/4 t salt
CUSTARD
1 vanilla bean (or 1 T vanilla extract)
1/2 cup plus 2 T sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg
special tools: fine-mesh strainer
Cook the rice.
coconut rice, prepared by baking in a covered pot in the oven
Preheat the oven to 325 degrees F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat.
Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt.
Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.
Make the custard.
the cream and vanilla bean mixture, prior to cooking and thickening
While the rice is baking, make the custard. Split the vanilla bean, scrape out the seeds with a knife and combine the empty pod along with the seeds in a heavy saucepan with 1/2 cup sugar, milk and cream. Bring to a simmer over medium heat. Remove from the heat and allow the vanilla to steep for 10 minutes.
In a mixing bowl, combine the egg yolks, egg and remaining 2 tablespoons of sugar and briskly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and remove the empty vanilla pod.
Combine the custard and the rice
the rice pudding is coconut-custardy-creamy
Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Allow the rice pudding to cool completely.
Serving suggestions
Portion into oven-proof individual serving gratin or creme brulee dishes.
Sprinkle with granulated sugar and brulee (under a broiler or with a torch).
Storage
Will keep refrigerated, for 3 days
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Homemade Twix Bars
Serves: 24-36
Ingredients
SHORTBREAD LAYER:
1 cup (2 sticks) salted butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups All-Purpose Flour
CARAMEL LAYER:
2 cups caramel candies (I used caramel bits)
3 tablespoons half and half
CHOCOLATE LAYER:
2 (16 oz.) packages Chocolate CandiQuik Coating
Prep time 1 hour 30 mins
Cook time 40 mins
Total time 2 hours 10 mins
Instructions
FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray (or line with parchment) and set aside.
In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. Mix until well combined.
Take the dough (it will be thick) and press evenly into the bottom of the pan.
Prick the crust all over with a fork. The holes allow the steam to escape and the crust will bake evenly with fewer bubbles.
Bake the crust until the edges are golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan - this takes about 10 minutes. Spread the caramel evenly over the cooled crust and place in the refrigerator for 30 minutes to chill and firm up.
FOR THE CHOCOLATE LAYER: After the caramel layer has chilled, cut down the length of the pan, splitting the bars into two long, narrow bars (see notes below). Then cut the bar horizontally, creating 24 bars. Melt chocolate CandiQuik according to package directions; using two utensils, dip the chilled bars into melted chocolate and place on wax paper to set.
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Grandma's Country White Bread
INGREDIENTS
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)
DIRECTIONS
In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
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