"A Matter of Taste"

Mexican Wedding Cakes

2008-07-01T09:49:00.000-07:00

Oh so simple and oh so good. Every once in awhile I get a craving for these. These make great gifts during the Holidays or whenever you feel like sharing a little love.

----------------------

Mexican Wedding Cakes

4 dozen

1 cup butter, salted
1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. almond extract

2 cups all purpose flour

1/2 tsp. salt

1 cup raw pecans, toasted then coarsely ground

extra powdered sugar for dusting, about a cup

Preheat oven to 350* F. Beat butter in a large bowl using an electric mixer until light and fluffy. Add the 1/2 cup powdered sugar and extracts. Beat in flour and salt then pecans. At this point you can wrap and chill to make rolling easier. I never chill mine though as they seem to roll just fine. Place the extra powdered sugar in a pie dish and set aside. Roll dough by about two teaspoons or so into balls. Place onto a parchment paper lined cookie sheet about an inch apart. (I get 24 balls to a sheet) Bake at 350 for about 12-15 minutes until set and just starting to turn a pale golden color on top. Do not over cook these or you will end up with a crumbly mess! Cool 5 minutes on cookie sheets. Gently toss warm cookies in the powdered sugar to coat completely then place on a cookie rack to cool completely. Reroll cookies in powdered sugar. Store airtight at room temperature.

Seven Layer Brownie Bars

2008-07-01T08:39:00.000-07:00

Although I don't usually use boxed brownie mixes this one was on sale and I just couldn't resist. Who doesn't like Ghirardelli chocolate anyway? Just a note... if you are on a diet or watching your sugar intake quietly turn around and run like hell 'cause this one will ruin everything you have been trying hard to achieve. : ) For those who believe dessert is a necessity of life..... enjoy!

--------------------------

Seven Layer Brownie Bars

1/2 cup (1 stick) butter, melted
1 box Ghirardelli Double Chcocolate Brownie Mix
1 cup shredded coconut (I toasted mine)
1 cup butterscotch chips
1 cup Ghirarardelli Semi-Sweet Chocolate Chips

1 cup chopped pecans
1-1/4 cups (14 oz. can) sweetened condensed milk

Preheat oven to 350* F. Coat bottom of a 9x13x2-inch pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes or until edges are bubbly. Cool thoroughly before cutting. Makes 24, 2-inch bars.

Zucchini Bread

2008-06-17T21:24:00.000-07:00

Had some large zukes and thought I would try this recipe.I didn't have plain yogurt so I used sour cream instead. Worked just fine. Just a note...This bread when finished baking didn't have a "hump" in it like most quick breads seem to have. It was however still moist and tasty. So don't let the look of it scare you. : )

--------------------

Zucchini Bread
One 9-inch loaf

1 pound zucchini, ends trimmed
1-1/2 cups sugar
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup pecans or walnuts, toasted and chopped coarse*

Directions:
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.

Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between several layers of paper towel to absorb excess moisture.

Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.

Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a separate large bowl.

Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix! Fold in the nuts.

Scrape the batter into the prepared pan and smooth the surface.
Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 55 to 60 minutes, rotating the pan halfway through baking.
Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

*To toast nuts: Spread the nuts on a small baking sheet and toast at 350* F. until fragrant, 5 to 7 minutes, shaking the baking sheet every few minutes so as not to burn.

Easy Double Chocolate Chip Brownies

2008-06-17T19:42:00.001-07:00

Another brownie recipe. I wonder how many zillions of them are out there? Anyway, this one was tasty. Not my favorite but a good one. Enjoy!

----------------------------------------

Easy Double Chocolate Chip Brownies

2 cups (12 ounce package) Semi Sweet Chocolate Chips*
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1-1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts, optional

Preheat oven to 350* F. Grease a 13x9 inch baking pan.

Melt 1 cup of the chocolate chips and butter in a large heavy duty sauce pan over low heat; stir until smooth. Remove from heat. Stir in sugar until combined. Stir in eggs and vanilla. Stir in flour and baking soda. Stir in remaining chocolate chips and nuts. Spread into prepared pan.

Bake for 18-22 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack.

Makes 2 dozen brownies

* Try using half semi sweet chips and half peanut butter chips, white chocolate chips or any other of your favorite flavors. If you can find them try the mint flavored chips. They are very good in brownies!

White Almond Sour Cream Wedding Cake Recipe

2008-06-15T17:04:00.000-07:00

Okay obviously this isn't a wedding cake. I made this for my sons end of the baseball year party. But boy oh boy is this cake good! It's moist and flavorful yet dense enough to layer and hold fillings. This recipe starts with boxed cake mixes then is doctored up with sour cream, flour, sugar and flavorings (I prefer Betty Crocker. But you can use what ever brand you so desire.)

Keep in mind this makes a large batch of batter but can easily be halved and several flavor variations are listed below. The picture above is of a 1/2 sheet cake made in Wilton's 18x12x2 inch cake pan. (and isn't finished being decorated I might add.) I greased the pan well with Crisco using a pastry brush, lined bottom with parchment paper, then greased paper and floured the whole pan. Cake popped right out with no troubles. I recommend this pan. I torted this cake and filled with 3 cups of Rose Levy Beranbaums "Lemon Curd" (from The Cake Bible). I then frosted and decorated with about 6-7 cups of cream cheese frosting. Got rave reviews!

*NOTE* Be sure all wet ingredients are at room temperature. This really does make a difference.

----------------------------

White Almond Sour Cream Wedding Cake*

SERVES 40 -50

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water, room temperature
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream, room temperature
8 large egg whites, room temperature (save yolks for a lemon curd)

Sift all dry ingredients into a large mixing bowl. Stir with a whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes. Stopping and scraping sides of bowl as needed.
Pour into greased and floured cake pan/pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F. oven until cake tests done. (18x12x12 in. pan 40-45 minutes)

*Baking time varies according to the size and depth of pans being used.

In 2" deep pans, this recipe makes:
One 14" round and one 6" round
or One 16" round
or One 12" round and one 10" round
or One 12 X 18 X 2" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares.
or 5 dozen cupcakes.

Half the recipe makes:
Two 7" rounds
or Two 6" rounds and 6 cupcakes.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tbsp. lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

Classic White Layer Cake with Butter Frosting and Raspberry Almond Filling

2008-05-26T20:07:00.000-07:00

I found this recipe in my Cooks Illustrated cookbook. It got rave reviews on their site as well so thought I would give it a try. After screwing it up my first attempt... I had the sugar measured out but forgot to add it to batter. That's what I get for trying to talk on the phone and make a cake at the same time.. Oops!... the second attempt was a pretty good success.
The cake is light but I wouldn't necessarily say it's "fluffy" To me the cake itself tasted kind of bland but once the filling was added and frosted it tasted too sweet. The frosting is of a good consistency and pipes well. It's very tooth aching sweet though. It kinda tastes like the frosting in the can you get at the store. The Smuckers jam tasted too sweet to me as well. Maybe it was just my taste buds that day (as I'm seeing a pattern here) but not sure if I would make this cake again or not.
I think this would be better with a lemon curd or some other type of tart filling. It is however a nice looking cake and easy to throw together. The only changes I made to this recipe was I omitted the almonds, used fine sugar in place of the regular sugar and halved each layer to make a 4 layer cake.

Anyway, give it a try and let me know what you think. The frosting by the way is lighter than it looks I didn't have good lighting in my kitchen when I took the pictures.

-------------------------
Serves 12
Classic White Cake

Nonstick cooking spray
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Butter Frosting:
16 tablespoons unsalted butter (2 sticks), softened but still cool
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch table salt

Raspberry-Almond Filling:
1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse
1/3 cup raspberry jam (seedless)

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

7. For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.

8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Peanut Butter Devil Cake

2008-03-12T08:45:00.000-07:00

Yum yum yum and more yum! The frosting will make more than enough for decorating so go for it!

Moist and Tender Devils Food Cake

Makes two 9-inch cakes

Regular, or natural, cocoa like Hershey's can be used with good results, though the cakes will bake up a bit drier, redder, and with slightly less chocolate flavor.

4 ounces unsweetened chocolate , chopped

1/4 cup Dutch-processed cocoa powder

1 1/4 cups water (boiling)

3/4 cup unbleached all-purpose flour

3/4 cup cake flour

1 teaspoon baking soda

1/4 teaspoon salt

8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans

1 1/2 cups packed dark brown sugar

3 large eggs , room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

Peanut Butter Frosting (Below)

Mini Reeses Peanut Butter Cups, to decorate

1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease two 9-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.

Peanut Butter Frosting:

1 cup butter

1 cup peanut butter

4 cups powdered sugar

1/4 C. milk

2 tsp. vanilla extract

Cream all ingredients together in a mixing bowl until smooth.

Baked Pineapple Chicken

2008-03-05T09:27:00.000-08:00

Wow! You are going to love this recipe. Not only is it easy and tasty but virtually fat free. It's sweet, sour and spicy! Serve over steamed or baked rice*. Yummy! Be sure to buy pineapple chunks packed in juice, not syrup, or the sauce will be too sweet!
--------------------------
Baked Pineapple Chicken

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed
salt and ground black pepper, to taste
1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
1/2 cup honey
2 tablespoon cider vinegar
2 tablespoon soy sauce
4 teaspoons curry powder
1-1/2 to 2 teaspoons Tabasco sauce
2 teaspoon cornstarch
2 tablespoon water
1/3 cup sliced almonds

Preheat oven to 450 degrees F. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.

Drain the pineapple chunks, reserving juice. Add enough water to juice, if needed, to equal 1 cup. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.

Dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.

* Baked White Rice
1 cup white rice

2 cups boiling water

dash of salt

Preheat oven to 350 degrees F. Lightly spray a 1-1/2 qt. casserole with vegetable spray. Add rice and salt to casserole, pour boiling water over rice. Stir with a fork until evenly combined. Cover and bake for 25- 30 minutes until water is all soaked up. Remove from oven and place aside to cool slightly, leaving cover on. Fluff with a fork and serve!

Good Ol' Chicken N Dumplings

2008-02-24T18:53:00.001-08:00

Nothing like comfort food to soothe the soul. Try this soup and soothed you'll be! This recipe calls for dry sherry. NOT cooking sherry. There is a difference! You can find dry sherry in the liquor dept. of your local super market. It's worth getting as it affordable and lasts forever in your cupboard.

Chicken and Dumplings
Serve 6 to 8

Stew:
5 pounds bone-in, skin-on chicken thighs (I used half breasts and half thighs)
salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots, peeled and sliced 1/4 inch thick
2 ribs celery, sliced 1/4 inch thick
1 large onion, minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves

Dumplings:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

For the Stew:
Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

For the Dumplings:
Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.

Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart. Reduce heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

Really Good Peanut Butter Cookies

2008-02-23T16:48:00.001-08:00

I received this recipe from my MIL who got it from her MIL. It probably came from the back of a peanut butter jar or something. Who knows. All I can say is they are great! I double the recipe, bake at 325 degrees F. for about 17 minutes and use about 2 oz. of dough per cookie to get 20 nice large crisp yet chewy cookies. I'm posting the original recipe as is and will let you play with it as you wish. Enjoy!

Vel's Peanut Butter Cookies©

1/2 cup peanut butter

1/4 cup butter or margarine

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

Cream together peanut butter and butter. Gradually add sugars. Mix well. Add egg, mix well. Sift together flour salt and baking soda. Add in two additions to creamed mixture. Beat well. Drop teaspoon size and flatten with fork. ( I roll them into balls first and then flatten them.) Bake at 350° F. for 8-10 minutes. Makes 4 1/2 dozen.

Coconut Layer Cake

2008-02-22T20:15:00.000-08:00

I love this recipe! This cake was so good and the frosting is pretty tasty as well. The cake is dense yet moist. It tastes a lot like a wedding cake to me. You can definitely taste the coconut in this recipe but it's subtle. You can find cream of coconut usually in the drink/mix aisle in your local grocery store. (it's used in pina coladas) The cream of coconut separates in the can so be sure to stir well before using. Enjoy!

Coconut Layer Cake

Makes one 9-inch, 2 layer cake

Serves: 8-10

Cake:

1 whole large egg, room temperature

5 large egg whites, room temperature

3/4 cup cream of coconut

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 1/4 cups cake flour (9 ounces), sifted

1 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened

2 cups packed sweetened shredded coconut (about 8 ounces), toasted

Coconut Frosting:

2 Tbsp. heavy cream

1 tsp. coconut extract

1 tsp. vanilla extract

1/8 tsp salt

16 Tbsp. unsalted butter (2 sticks) unsalted

1/4 cup cream of coconut

3 cups confectioners' sugar

For the Cake:

1. Heat oven to 325 degrees. Lightly oil two 9-inch round cake pans with vegetable spray, then line the bottoms with parchment paper.

2. Whisk egg whites, cream of coconut, water, whole egg, and extracts together in a large bowl until combined and set aside.

3. Whisk the flour, sugar, baking powder, and salt in a large bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

4. Add 1 cup of the egg mixture, increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining egg mixture in a steady stream and continue to beat until batter is combined, about 30 seconds, scraping down bowl and beaters as needed (Batter will be very thick.)

5. Divide batter between cake pans and smooth tops with a rubber spatula. Bake until a toothpick inserted into the center of the cakes comes out with a few crumbs attatched, 30 to 35 minutes, rotating pans halfway through baking. Keep oven on so you can toast your coconut.

6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks, remove parchment paper and then re-invert; and let cool completely before frosting, about an hour.

7. Spread shredded coconut on rimmed baking sheet; toast in a 325 degree F. oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

For the Frosting:

8. Stir the cream, extracts and salt together in a small bowl until the salt dissolves. Beat the butter and cream of coconut together in a large bowl with a mixer at medium high speed until smooth. Reduce speed to medium low, slowly adding confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium high and beat until the mixture is light and fluffy, 4 to 8 minutes.

9. Frost cake. Press toasted coconut into sides of cake and sprinkle it over the top.

Rich and Tender Dinner Rolls

2008-02-22T17:40:00.001-08:00

Aaah... nothing like homemade rolls. This dough is nice to work with and makes a rich and tender roll. It makes 24 so unless you plan on having company I would freeze some after baking.

Rich and Tender Dinner Rolls
Makes: 24 rolls

1-1/4 cups whole milk, warm
10 Tbsp. (1-1/4 sticks) unsalted butter, melted and cooled
1 large egg, lightly beaten
1-1/4 cups all purpose flour, plus extra for the counter
2 Tbsp. sugar or honey
2-1/4 tsp. instant or rapid-rise yeast
1-1/2 tsp. salt

1. Whisk the milk, 8 Tbsp. of the butter, and the egg together in a medium bowl. Mix 4 cups of the flour, the sugar, yeast, and salt together in a standing mixer fitted with the dough hook. With mixer on low speed, add milk mixture and mix until dough comes together, about 1 minute.

2. Increase speed to medium-low and knead until dough is smooth and elastic, about 10 minutes. (If after 5 minutes, more flour is needed, add remaining 1/4 cup flour, 1 Tbsp. at a time, until dough clears the side of the bowl but still sticks to the bottom.)

3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

4. Divide dough into 2 even pieces. Then divide each piece into 12 even pieces (making 24 pieces total) and cover with plastic wrap so dough does not dry out. Working with one piece of dough at a time, round them into small balls. Space the balls evenly on a parchment-lined baking sheet and wrap loosely with lightly greased plastic wrap (I spray with vegetable spray). Let rise in a warm place until the rolls have doubled in size and the dough springs back slowly when indented with a finger. 30 to 60 minutes.

5. Meanwhile, adjust an oven rack to the middle position and heat the oven to 375 degrees F. Brush the rolls with the remaining 2 Tbsp. melted butter and bake until golden, 20 to 25 minutes. Let rolls cool on baking sheet for 10 minutes.

Herbed Polenta

2008-02-18T21:49:00.000-08:00

This was adapted from a Giada De Laurentiis recipe and oh so good! I served it with Chicken Piccata, steamed broccoli and sour dough rolls.

Herbed Polenta
Yield: 6 servings

6 cups water
2 teaspoons salt
1 3/4 cups polenta
3/4 cup freshly grated Parmesano Reggiano
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often with a wisk, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

Red Velvet Cupcakes

2008-02-18T21:19:00.000-08:00

This recipe for red velvet cake is sooo good. It's light and moist. I made mine into cupcakes and got about 32 and baked about 18 minutes. I also substituted cake flour for the all purpose flour. If you use cake flour adjust accordingly...1 cup all purpose flour= 1 cup plus 2 Tbsp. cake flour.

Enjoy!

-----------------------

Cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons unsalted butter , softened
1 1/2 cups granulated sugar

Frosting:
16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt

For the cake:

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir.
Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

For the frosting:

With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

It's a cupcake thing...

2008-02-06T20:48:00.000-08:00

Aaah cupcakes...... Who doesn't like them? I'm sure there are plenty of people out there that don't. Unfortunately, I'm not one of them. Matter of fact I like anything that isn't good for you and has lots of chocolate in it. So I searched and searched for a really good chocolate cupcake recipe all claiming to be "the best". This one had great reviews and well it was so darn easy to make! (With all the whisking it works on that turkey flap on the back of your arms as well) This is the first I tried of the many recipes I have and I must say I can't imagine any of the others being any better. It's moist, chocolatey has a nice crumb and kind of tastes like a brownie. The frosting is tasty too (and Toto too?) and very easy to make. It's great for piping.

Oh, by the way...If your on a diet???...You might want to skip this one for a cheat day.

So without further adieu I present to you......

Chocolatey Chocolate Cupcakes

Makes 24
(recipe can easily be halved)

1 cup (2 sticks) unsalted butter, cut into 16 pieces
4 ounces bittersweet chocolate , chopped
1 cup Dutch-processed cocoa (I used regular unsweetened and it worked fine)
1-1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
4 large eggs, at room temperature
1-1/2 cups sugar
2 teaspoon vanilla extract
1 teaspoon salt
1 cup sour cream
No Cook Vanilla Buttercream Frosting (below)

1. Combine butter, bittersweet chocolate, and cocoa in medium heatproof bowl. Microwave, whisking often until melted and smooth, 1 to 3 minutes. Set aside to cool until just warm to the touch.
2. Meanwhile, adjust an oven rack to the middle position and heat oven to 350 degrees F.
3. Line your muffin pans with cupcake liners.
4. Whisk flour, baking soda, baking powder and salt in a large bowl and set aside.
5. Whisk eggs and vanilla together in another large bowl. Slowly whisk in sugar until combined. Add cooled chocolate mixture and whisk until combined.
6. Sift about one-third of flour mixture over chocolate batter and whisk until combined; whisk in all of sour cream until combined, then sift remaining flour mixture over and whisk until completely incorporated. Hang in there! The batter will be thick.
5. Fill muffin pan cups about 2/3 full. (I use a 2 oz. scoop) . Do not fill more than that as these rise on up and you will have mushrooms! I actually filled mine a little less. Bake until a toothpick inserted into center of cupcakes comes out clean, 18 to 22 minutes.
6. Cool cupcakes in muffin pan on wire rack 5 minutes. Remove from the pans and let cool completely on racks before frosting. Frost with buttercream then sprinkle with your favorite candies. Enjoy!

No Cook Vanilla Buttercream Frosting

2 Tablespoons heavy whipping cream
1 teaspoon vanilla (or add your favorite flavoring)
1/4 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, softened
2-1/2 cups powdered sugar

Stir cream, vanilla and salt together in a small bowl. Beat butter with an electric mixer on medium high until smooth. About 1 minute. Lower speed to medium low and slowly add powdered sugar and beat until smooth, 2 to 5 minutes. Beat in cream mixture then increase speed again to medium high and beat until mixture is light and fluffy, about 5 minutes or so.
Makes 3 cups

Bundt Butter Cake

2008-02-03T11:00:00.000-08:00

This is such and easy and deliciously moist cake with a nice buttery taste. You can serve with a dollop of whip cream or a scoop of vanilla ice cream on the side if your heart so desires.

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 2 Hrs

Bundt Butter Cake

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in the 1 cup of butter then add buttermilk, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

While your cake is baking you can make your butter sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

As soon as you pull your cake out of the oven prick holes in the still warm cake. (I use either a chop stick or sometimes a large fork) Slowly pour sauce over cake making sure to get sides and center of cake. Let cake cool completely before removing from pan.

Enjoy!

Marinated Chicken Wings, Baked or Grilled

2008-02-01T20:46:00.000-08:00

Heres' a tasty one that I've been making for years. You can either bake them or grill them.

Marinated Chicken Wings, Baked or Grilled
3 lbs. chicken wings
1/3 cup soy sauce
2 Tbsp. molho sauce or chili sauce
4 Tbsp. honey
1 tsp. freshly grated ginger
1 large garlic clove, minced
1/4 tsp. hot sauce (like Tobasco)

Put the chicken wings in a ziplock bag (or a bowl with a tight seal). Mix remaining ingredients and pour over wings. Marinate about 8 hours or over night.

Place wings in large baking pan, reserving the marinade. Bake at 400 degrees F. for 30 minutes, then turn wings and paint liberally with reserved marinade. Bake 20-30 minutes longer, removing the wings from the oven before they begin to char.
Serve hot, warm, or cold. Serves: 4

To grill:
Place wings about 6 inches above glowing coals and follow the same procedure above except that it's better to paint them several times with the marinade instead of putting it all on at once.
Enjoy!

Sweet Potato & Black Bean Enchiladas

2008-01-31T19:56:00.000-08:00

I combined a few recipes I have and came up with this concoction. It came out very tasty! Let me know what you think.

Sweet Potato & Black Bean Enchiladas

For the filling:
1 15-oz can black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups diced cooked sweet potatoes
2 or more tablespoons chopped roasted green chiles, fresh or canned
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
sea salt and black pepper, to taste
4 -6 tablespoons canola oil, as needed
12 corn tortillas (homemade are best!)
shredded Monterey Jack cheese,optional

For the Enchilada Chile Sauce:
2 tablespoons olive oil
1 onion, diced
3 large green chiles (such as Anaheim), roasted, seeded, peeled, chopped coarsely
OR 1 can 4 oz. roasted green chiles
2–3 teaspoons chile powder
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano (epazote)
2 cans (14.5 oz. ea) Hunts Fire Roasted diced tomatoes
1 teaspoons sugar
1 tsp. salt

Preheat your oven to 350 degrees F.
Make your Roasted Chili Sauce: In a large, heavy bottomed saucepan over medium heat, sauté the onions in oil until softened, about 4-7 minutes. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough to handle, taste and adjust the salt if necessary. Puree in a blender until the mixture is smooth and even. Let cool then pour into a dish big enough that you'll be able to dip the tortillas in.

In a small bowl combine the drained black beans with minced garlic and lime juice. Toss to coat and set aside.

In a medium bowl lightly smash sweet potatoes, you'll want them to still be chunky. Add the chopped green chiles and spices. Season with sea salt and pepper to taste.

Pour about 1/4 cup of the Roasted Chili Sauce into the bottom of a 9x13 baking dish.

Heat oil in a 10 inch skillet. Lightly cook the corn tortillas to soften - one at a time - as you stuff each one.
Dip hot tortilla into Roasted Chili sauce then lay into your 9x13 baking dish. Spoon 1/12 of the sweet potato mixture down the center. Top with 1/12 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the chili sauce is hot and bubbling.

Serves 4-6

Homemade Gyros w/ Tzatziki Sauce

2008-01-21T11:30:00.000-08:00

A traditional gyro (pronounced: euro or yee-ro) should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (helps to bind and keeps it shape.). The main flavoring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. To learn about the history of the Gyro you can click here.

Gyro Meat

1 pound ground lamb (or 1/2 half lamb and 1/2 ground beef)
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon sea salt
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.
Blend all ingredients in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel. Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively (as most of us don't have a spit lying around), bake in the oven in a loaf pan for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry. Slice and serve on pita bread with chopped onion, tomatoes, Tzatziki Sauce (below) and feta cheese with some fries on the side.

Tzatziki (pronouced: za-ZEE-kee)

(Greek Yogurt and Cucumber Sauce)

16 ounces Greek yogurt or plain yogurt*
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar or lemon juice
5 to 6 mint leaves, finely minced or try dill for a different taste

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar or lemon juice, and mint. Place in refrigerator to blend flavors for at least two hours before serving. (This resting time is very important.) Store in the refrigerator in an airtight container for up to a week...If it even lasts that long : )
Yield: 1-1/2 cups

*If you can't find Greek yogurt, you can substitute regular plain yogurt by placing the yogurt in a cheesecloth. Gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator to remove liquid and thicken yogurt.

Mediterranean Orzo Salad with Feta Vinaigrette

2008-01-21T11:27:00.000-08:00

This comes from "Cooking Light" and is so tasty!

Mediterranean Orzo Salad with Feta Vinaigrette
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Nutritional Information
CALORIES 338(29% from fat); FAT 11g (sat 3.8g,mono 2.7g,poly 0.5g); PROTEIN 11.9g; CHOLESTEROL 19mg; CALCIUM 138mg; SODIUM 620mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 52g

Neapolitan Pizza Dough

2008-01-06T09:07:00.000-08:00

This dough takes 6-8 hours but it's the real deal. This is the most requested "dinner" from my kids and kids friends. I think you too will enjoy. Makes four 8" pizzas. If you don't have a pizza stone you really should invest in one as a cookie sheet or pizza tin just won't cut it in this recipe. (Complete printable recipe is below. Just highlight, right click, and print.)

You will need:

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
pizza stone
pizza peel

Combine water and yeast in a small bowl.
Proof until foamy, 5-8 minutes.

Mix flours and salt in a bowl of a heavy duty
stand mixer fitted with a dough hook.

Add yeast mixture to flour and knead at low
speed (speed 2) 30 minutes until smooth.

Lightly oil a large bowl.

Shape dough into a round, place in a
lightly oiled bowl, and turn to coat.

Cover bowl with plastic wrap; let dough rise 4 hours in a warm place.

Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls.
Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.

Remove one rack from oven and lower other rack to lowest part of oven.
Preheat oven and pizza stone to 550 degrees F.

Shape by pressing fingertips into dough, leaving edge puffy to create a rim.
Grasp rim with hands, working your way around the circle.
As dough dangles, it stretches while edges stay plump.
For thick crust, press and stretch to a 10-12 inch round.
For thinner crust, roll stretched dough to a 14 inch round.

Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings.
Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown. Enjoy!
__________________________

Neapolitan Pizza Dough

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
Pizza Stone
Pizza Peel

Combine water and yeast in a small bowl. Proof until foamy, 5-8 minutes.
Mix flours and salt in a bowl of a heavy duty stand mixer fitted with a dough hook.
Add yeast mixture to flour and knead at low speed (speed 2) 30 minutes.
Shape dough into a round, place in a lightly oiled bowl, and turn to coat.
Cover bowl with plastic wrap; let dough rise 4 hours in a warm place. Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls. Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.
Preheat Remove one rack from oven and lower other rack to lowest part of oven. Preheat oven and pizza stone to 550 degrees F.
Shape by pressing fingertips into dough, leaving edge puffy to create a rim. Grasp rim with hands, working your way around the circle. As dough dangles, it stretches while edges stay plump. For thick crust, press and stretch to a 10-12 inch round. For thinner crust, roll stretched dough to a 14 inch round.
Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings. Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown.enjoy!

Light Chicken Tortilla Soup

2008-01-05T09:59:00.001-08:00

Nothing fancy here but a good tasting tortilla soup. Add more hot stuff to taste if you wish. Dress it up or dress it down. I like simple myself. This recipe adapted from Cooking Light magazine.

Lite Chicken Tortilla Soup

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes, undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup, undiluted
1 can low salt black beans, drained
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream

Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more. Ladle soup into bowls; top with tortilla chips and sour cream.

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)

NUTRITION PER SERVING:
CALORIES 185(18% from fat); FAT 3.7g (sat 0.8g,mono 1.4g,poly 0.7g); PROTEIN 15.3g; CHOLESTEROL 30mg; CALCIUM 32mg; SODIUM 409mg; FIBER 2g; IRON 1.1mg; CARBOHYDRATE 22.2g

Bierocks/Runzas

2008-01-05T09:44:00.000-08:00

A bierock or runza is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. I usually shape mine in squares or rectangles.

Bierocks

Dough:
2 pkgs. active dry yeast (4 -1/2 tsp.)
2-1/4 cups warm water
6 Tbsp. vegetable oil
5 Tbsp. sugar
1 Tbsp. salt
6 cups all purpose flour ( plus more if needed)

Filling:
2 lbs. ground beef
1 large onion, diced
1/2 cup head of cabbge, shredded thinly
salt and pepper to taste
1 cup water to cook down filling

Dough:
Add yeast and sugar to warm water to dissolve and proof.
In a large bowl add flour and salt. (I use my standup mixer to make the dough using the dough hook)
Add vegetable oil to water then pour into bowl with flour and salt. Mix well.
Turn dough out onto a floured board and knead adding as much flour as needed to make a soft elastic dough. (again I use my standup mixer instead of placing on a floured board.)
Place dough in a clean large bowl and cover with plastic wrap. Allow dough to rise to about twice its size. Punch dough down and rise for a second time.

While the dough is making its second rise you can prepare and cook the filling.

Filling:
Cook ground beef in a 12 inch skillet over medium heat. Make sure to break up large pieces of meat as it cooks.
Add onion and cabbage to meat stirring together to combine. Add a cup of water and continue cooking, uncovered, until cabbage and onion are tender and cooked through. (15-20 min.). Cool.

Shape:
Divide dough in half. (makes it easier to work with)
Roll out into a square. Cut dough into 4x8 inch rectangles. Place filling on one half of the dough. Fold dough over filling to make a square. Press sides together and seal well.

Place sealed runzas on a cookie sheet. (you need to leave at least an inch or two between runzas since they will rise. I get 6 runzas on one cookie sheet) Continue process until all dough is used.

Allow the runzas to rise 15- 30 minutes. Brush with melted butter and bake for 20-30 minutes at 350 degrees F. or until runzas are golden brown.

Remove from oven and serve with mustard on the side. Or you may cool on a rack then freeze for future use. These are great reheated in the microwave.

Chocolate Peanut Butter Cake

2008-01-04T17:38:00.001-08:00

I found this in "Tast Of Home" magazine. It's very good and the frosting is very peanut buttery!

Peanut Chocolate Cake
Time: Prep: 20 min. Bake: 35 min. + cooling

Servings: 12

Ingredients:
1/2 cup butter or margarine, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 ounce each) unsweetend chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
Yield: 12 servings.

German Chocolate Cake

2008-01-03T17:38:00.000-08:00

I found this recipe on a pastry chefs blog. It is the best German Chocolate Cake you will ever taste. Yeah it takes some time but let me tell you it is worth every minute you put into it! Enjoy!

German Chocolate Cake
One big, tall 9-inch cake; about 16 servings

For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum

For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.

To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
(It may seem like a lot of chocolate icing, but use it all. Trust me. You won't be sorry.)