Ingredients:
1/2 C minced onion
2 Tbl flour
1/2 tsp pepper
1 1/2 lb fresh cooked asparagus
2 Tbl margarine
1/4 tsp salt
1 C sour cream
1/2 C cheddar cheese grated
Instructions:
- Preheat oven to 350
- Steam cook asparagus until cooked, but not overly soft.
- Saute onion in margarine until golden.
- Add flour, salt and peppers. Mix well and cook until blended.
- Add sour cream. *Do not let this mixture come to a boil.
- Place asparagus in a shallow dish and cover with sour cream mixture. Top with cheese
- Bake, uncovered at 350 for 15 to 20 minutes or until cheese is melted.
Tuesday, April 19, 2011
MANDARIN ORANGE CAKE
Ingredients:
2 eggs
2 C sugar
23 oz canned mandarin oranges, drained
2 C flour
2 tsp baking soda
1/2 tsp salt
Glaze:
3/4 tsp brown sugar
3 Tbl milk
2 Tbl butter
Instructions:
1. Grease and flour a 13x9 baking pan, set aside.
2. Preheat oven to 350.
3. In an electric mixer bowl beat eggs until light colored. Blend in sugar and mandarin oranges.
4. Sift flour, salt baking soda together. Add to egg mixture and beat on low speed for 4 minutes. *Don't try to speed up this process.
5. Pour mix into cake pan and bake for 30-35 minutes.
6. Make glaze while the cake is in the oven.
7. Pour glaze on cake as soon as it comes out of the oven. Cool on a wire rack until no longer warm.
Glaze:
1. In a small saucepan mix ingredients and bring to a boil, let sit warm until cake comes out of the oven.
2 eggs
2 C sugar
23 oz canned mandarin oranges, drained
2 C flour
2 tsp baking soda
1/2 tsp salt
Glaze:
3/4 tsp brown sugar
3 Tbl milk
2 Tbl butter
Instructions:
1. Grease and flour a 13x9 baking pan, set aside.
2. Preheat oven to 350.
3. In an electric mixer bowl beat eggs until light colored. Blend in sugar and mandarin oranges.
4. Sift flour, salt baking soda together. Add to egg mixture and beat on low speed for 4 minutes. *Don't try to speed up this process.
5. Pour mix into cake pan and bake for 30-35 minutes.
6. Make glaze while the cake is in the oven.
7. Pour glaze on cake as soon as it comes out of the oven. Cool on a wire rack until no longer warm.
Glaze:
1. In a small saucepan mix ingredients and bring to a boil, let sit warm until cake comes out of the oven.
CHOCOLATE CHERRY STACK CAKE (It's a bit of work, but SO worth it!)
Ingredients:
Cake:
1 tsp flour
1 tsp cocoa powder
3/4 C flour
1/3 C cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 C unsalted butter, softened
3/4 C sugar
2 eggs
1 tsp vanilla
1/2 C sour cream
Cherry Frosting:
8 oz sour cream
1 C whipping cream
1 1/2 C powdered sugar
2 Tbl maraschino cherry juice
maraschine cherries, chopped and drained dry, as many as you like, depends on likes
Instructions:
Cake:
1. Preheat oven to 350. Grease two 6x2 round cake pans. *Don't use 8" pans. Cakes will be too thin to slice. Mix 1 tsp flour and 1 tsp cocoa powder, dust pans and set aside.
2. In a bowl combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, set aside.
3. In a large electric mixer bowl beat butter on medium high for 30 seconds. Add sugar, beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream.
4. Add flour mixture. Pour batter into both pans evenly.
5. Bake 22-26 minutes or until top springs back when lightly touched and the edges begin to pull back from the sides of the pan. *Do not undercook. Cool pans for 10 minutes on a wire rack. Remove the cakes and cool on a rack until no longer warm.
6. Use whatever method you like to slice the cakes in half horizontally. I use beading wire that is flexible. You can use fishing line, dental floss (yuk!) or a knife. You need to have 4 total slices of cake. When I'm making this for a party I make extra cakes because I don't want a slice to break and not have a backup slice.
7. Layer cake slices on a plate or cake stand with 2/3 C frosting between layers. Don't frost the sides. It looks prettier with the slices showing. Use extra frosting on the top and pile it up in little swirls. Top with cherries on stem if you'd like. Refrigerate
Frosting:
Mix all ingredients in electric mixer bowl and beat on medium high until fluffy.
OPTIONS:
Cocoa Frosting:
In a large electric mixer bowl combine 8 oz sour cream, 1 C whipping cream, 1 1/2 C powdered sugar and 1/4 C sifted cocoa powder.
EASY PREMADE INGREDIENTS:
Just make a few boxed cake mix cakes and use store bought frosting.
EASTER:
Use a different color (non-flavored) frosting on each layer and top with green colored coconut.
Cake:
1 tsp flour
1 tsp cocoa powder
3/4 C flour
1/3 C cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 C unsalted butter, softened
3/4 C sugar
2 eggs
1 tsp vanilla
1/2 C sour cream
Cherry Frosting:
8 oz sour cream
1 C whipping cream
1 1/2 C powdered sugar
2 Tbl maraschino cherry juice
maraschine cherries, chopped and drained dry, as many as you like, depends on likes
Instructions:
Cake:
1. Preheat oven to 350. Grease two 6x2 round cake pans. *Don't use 8" pans. Cakes will be too thin to slice. Mix 1 tsp flour and 1 tsp cocoa powder, dust pans and set aside.
2. In a bowl combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, set aside.
3. In a large electric mixer bowl beat butter on medium high for 30 seconds. Add sugar, beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream.
4. Add flour mixture. Pour batter into both pans evenly.
5. Bake 22-26 minutes or until top springs back when lightly touched and the edges begin to pull back from the sides of the pan. *Do not undercook. Cool pans for 10 minutes on a wire rack. Remove the cakes and cool on a rack until no longer warm.
6. Use whatever method you like to slice the cakes in half horizontally. I use beading wire that is flexible. You can use fishing line, dental floss (yuk!) or a knife. You need to have 4 total slices of cake. When I'm making this for a party I make extra cakes because I don't want a slice to break and not have a backup slice.
7. Layer cake slices on a plate or cake stand with 2/3 C frosting between layers. Don't frost the sides. It looks prettier with the slices showing. Use extra frosting on the top and pile it up in little swirls. Top with cherries on stem if you'd like. Refrigerate
Frosting:
Mix all ingredients in electric mixer bowl and beat on medium high until fluffy.
OPTIONS:
Cocoa Frosting:
In a large electric mixer bowl combine 8 oz sour cream, 1 C whipping cream, 1 1/2 C powdered sugar and 1/4 C sifted cocoa powder.
EASY PREMADE INGREDIENTS:
Just make a few boxed cake mix cakes and use store bought frosting.
EASTER:
Use a different color (non-flavored) frosting on each layer and top with green colored coconut.
Monday, April 4, 2011
CURRY CHICKEN
Ingredients:
8 chicken breast halves, boneless & skinless
1/2 C butter
1/3 C honey
1/4 C dijon mustard
2 T regular mustard
1 small garlic clove, crushed
2 tsp fresh lemon juice
2 tsp curry powder
1 tsp salt
Instructions:
Preheat oven to 350 degrees.
In a small saucepan cook all ingredients except chicken until it bubbles.
Place chicken in a 13x9 ungreased pan.
Pour sauce over chicken.
Cover with aluminum foil and cook for 20 minutes.
Uncover and cook 10-20 minutes more.
Serve over white rice.
8 chicken breast halves, boneless & skinless
1/2 C butter
1/3 C honey
1/4 C dijon mustard
2 T regular mustard
1 small garlic clove, crushed
2 tsp fresh lemon juice
2 tsp curry powder
1 tsp salt
Instructions:
Preheat oven to 350 degrees.
In a small saucepan cook all ingredients except chicken until it bubbles.
Place chicken in a 13x9 ungreased pan.
Pour sauce over chicken.
Cover with aluminum foil and cook for 20 minutes.
Uncover and cook 10-20 minutes more.
Serve over white rice.
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