Cream Together:
2 c sugar
1/2 c shortening
2 eggs
Mix: (Will be dry)
1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 cups flour
Fold In:
4 cups grated apple
Bake 350 for 45 minutes
Carmel Topping: (The best part!) Slowly melt, DO NOT LET BOIL! Even a little boil will curdle the topping. Be patient.
3/4 c evaporated milk
1 cube butter
1 cup brown sugar
Serve sauce over cake.
Saturday, February 11, 2012
Chocolate Cherry Cake
1 box chocolate cake mix
1 tsp. almond extract
1 can cherry fruit filling (21 oz.)
2 eggs, beaten
Frosting:
1 cup sugar
1/3 cup milk
5 Tbsp. butter
1 cup semisweet chocolate pieces
Preheat oven to 350. Using solid shortening, grease and flour a 13x9 pan. In a large bowl, combine first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 30 minutes, or until toothpick inserted in center comes out clean. While cake cools, prepare frosting in small sauce pan by combining sugar, butter, and milk. Boil 1 minute, stirring constantly. Remove from heat and stir in chocolate pieces until smooth. Pour over partially cooled cake.
1 tsp. almond extract
1 can cherry fruit filling (21 oz.)
2 eggs, beaten
Frosting:
1 cup sugar
1/3 cup milk
5 Tbsp. butter
1 cup semisweet chocolate pieces
Preheat oven to 350. Using solid shortening, grease and flour a 13x9 pan. In a large bowl, combine first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 30 minutes, or until toothpick inserted in center comes out clean. While cake cools, prepare frosting in small sauce pan by combining sugar, butter, and milk. Boil 1 minute, stirring constantly. Remove from heat and stir in chocolate pieces until smooth. Pour over partially cooled cake.
Coconut Cupcakes
1 box of White Cake mix
1/2 tsp. Coconut flavoring
Heavy whipping cream
Sugar
Mix cake mix as per directions on the box and add the coconut flavoring. Spoon into lined cupcake pans. Follow baking directions on the box. Once they're out of the oven I let them cool, then put them in the fridge. I like the cupcakes kind of cold. Plus the cold cupcakes won't melt the whip cream on top.
Whip the heavy cream, adding sugar until it is as sweet as you like, and also add a few drops of coconut flavoring. then spread on cupcakes.
Sprinkle coconut shavings on top if you'd like.
1/2 tsp. Coconut flavoring
Heavy whipping cream
Sugar
Mix cake mix as per directions on the box and add the coconut flavoring. Spoon into lined cupcake pans. Follow baking directions on the box. Once they're out of the oven I let them cool, then put them in the fridge. I like the cupcakes kind of cold. Plus the cold cupcakes won't melt the whip cream on top.
Whip the heavy cream, adding sugar until it is as sweet as you like, and also add a few drops of coconut flavoring. then spread on cupcakes.
Sprinkle coconut shavings on top if you'd like.
Coconut Cream Cake
1 White Cake Mix, without pudding
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional
Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional
Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.
Banana Chocolate Chip Bars
2 cups flour 2/3 cup brown sugar
2 tsp. baking powder 1 tsp. vanilla
1 tsp. salt 1 egg
2/3 cup shortening 1 cup mashed bananas
2/3 cup sugar 1 (6 oz.) pkg. chocolate chips
Combine flour, baking powder, and salt. Cream shortening and sugars until light and fluffy. Beat in vanilla and egg. Blend in banana and flour mixture. Fold in chocolate chips. Spread in prepared 9x13 pan. Bake for 30 to 35 minutes at 350 degrees.
2 tsp. baking powder 1 tsp. vanilla
1 tsp. salt
2/3 cup shortening 1 cup mashed bananas
2/3 cup sugar 1 (6 oz.) pkg. chocolate chips
Combine flour, baking powder, and salt. Cream shortening and sugars until light and fluffy. Beat in vanilla and egg. Blend in banana and flour mixture. Fold in chocolate chips. Spread in prepared 9x13 pan. Bake for 30 to 35 minutes at 350 degrees.
Suzy's Crockpot Salsa Chicken
Chicken breasts
1 cup chicken broth
1 can black beans (drained)
1 can corn (drained)
1 cup salsa
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheese
Put the chicken on the bottom of a crock pot and pour the chicken broth, black beans, corn, salsa, and taco seasoning on the top. Cook on high 3-4 hours or on low 6-8 hours. (I cook it on low.) Before serving, take out the chicken with a slotted spoon. Add the sour cream and cheese, stir all together, and pour over the chicken. Serve with rice, or tortillas.
1 cup chicken broth
1 can black beans (drained)
1 can corn (drained)
1 cup salsa
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheese
Put the chicken on the bottom of a crock pot and pour the chicken broth, black beans, corn, salsa, and taco seasoning on the top. Cook on high 3-4 hours or on low 6-8 hours. (I cook it on low.) Before serving, take out the chicken with a slotted spoon. Add the sour cream and cheese, stir all together, and pour over the chicken. Serve with rice, or tortillas.
Easy Parmesean Chicken
Serves 4
8 oz. fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 T. olive oil
4 boneless skinless chicken breasts
1 jar (26 oz) pasta sauce
1/2 tsp dried basil leaves
1 bay leaf
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Hot cooked spaghetti
Suzy’s way:
I don’t do the first part with the oil and mushrooms. I just cut up the onion and put it in the sauce. I don’t brown the chicken either.
8 oz. fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 T. olive oil
4 boneless skinless chicken breasts
1 jar (26 oz) pasta sauce
1/2 tsp dried basil leaves
1 bay leaf
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Hot cooked spaghetti
- Place mushrooms and onion in slow cooker.
- Heat oil in large skillet over medium-high heat until hot. Lightly brown chicken on both sides. Place in slow cooker. Pour pasta sauce over chicken. Add herbs. Cover and cook on LOW for 6-7 hours or on HIGH for 3 hours or until chicken is no longer pink in center. Remove and discard bay leaf.
- Sprinkle chicken with cheeses. Cook, uncovered, on LOW 15-30 minutes or until cheese are melted. Serve with spaghetti.
Suzy’s way:
I don’t do the first part with the oil and mushrooms. I just cut up the onion and put it in the sauce. I don’t brown the chicken either.
Subscribe to:
Posts (Atom)