Wedding Cake I

Wedding Cake

This cake taste very much like a Sarah Lee Pound cake.

1 1/2 C. Butter, room temp
2 1/2 C. Sugar
5  Eggs
1 tsp.  Vanilla
1 tsp. extract- What ever flavor you like ex.Almond (I used Butter flavor)  
3 C. All-Purpose Flour
3/4 tsp Baking powder
1/4 tsp Salt

Cream butter and sugar, until light and fluffy.  Add eggs one at a time beating well after each addition.
Add extracts mix well.
Sift together all dry ingredients. Mix with wet ingredients gradually, mixing well.  Divide and bake according to he chart on your cake pans.

Corned Beef and Cabbage

Corned Beef and Cabbage

1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Corned Beef and Cabbage

Corned Beef and Cabbage

1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Strawberry Valentine Cookies

Strawberry Valentine Cookies
24 Servings

* 2/3 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1 tablespoon lemon juice
* 2 cups all-purpose flour
* 1/3 cup strawberry drink mix
* 2 teaspoons baking powder
* 1/2 teaspoon salt

GLAZE:
* 1 cup (6 ounces) semisweet chocolate chips
* 1 teaspoon shortening

FROSTING:
* 1/3 cup butter, softened
* 2 tablespoons strawberry drink mix
* 1/8 teaspoon salt
* 3 cups confectioners' sugar
* 3 to 5 tablespoons milk

Directions

* In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.

* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

* In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

* In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

Yield: about 2 dozen.

Mama's Pound Cake

Mama's Pound Cake

Recipe courtesy Paula Deen
16 to 20 servings

Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

CHOCOLATE ALMOND MARBLE POUND CAKE

CHOCOLATE ALMOND MARBLE POUND CAKE


1/4 cup margarine; melted
3 tablespoons vegetable shortening
1 1/3 cups sugar
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon baking soda
2 1/4 cups cake flour; sifted
1/8 teaspoon salt
3/4 teaspoon almond extract
1 ounce semisweet chocolate
Baking spray with flour

Cream margarine and shortening; gradually add sugar, beating at high speed of an electric mixer until light and fluffy (about 5 minutes). Add egg whites 1 at a time, beating after each addition. Combine buttermilk and soda, and set aside. Combine flour and salt; with mixer at low speed, add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 2 cups of batter; pour
remaining batter into a bowl. Stir almond extract into reserved batter; stir chocolate into remaining batter. Spoon almond batter alternately with chocolate batter into a 9x5x3 inch loaf pan coated with baking spray. Using the tip of a knife, swirl batters together. Bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes

SUPER FUDGY BROWNIES

SUPER FUDGY BROWNIES


1/2 c. butter, melted
1 c. sugar
1 tsp. vanilla extract
2 eggs
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts

Super Fudgy Frosting

Combine butter, sugar and vanilla extract in mixing bowl. Add eggs; beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes or until brownies begin to pull away from pan. Cool in pan. Frost.


SUPER FUDGY FROSTING:

1/4 c. unsweetened cocoa
1 3/4 c. powdered sugar
1/8 tsp. salt
3 tbsp. butter
2-3 tbsp. milk
1/2 tsp. vanilla extract

Combine cocoa, sugar and salt in small mixing bowl. Add butter, milk and vanilla extract. Beat to spreading consistency. (Makes about 3/4 cup.) Enjoy.

Two Bean Vegetable Chili

Two Bean Vegetable Chili

from Campbell's Kitchen

Prep Time: 25 min.
Cook Time: 20 min.

1 tbsp. olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 large zucchini, chopped (about 3 1/2 cups)
2 large carrots, chopped (about 1 cup)
1 pkg. (10 ounces) mushroom, chopped (about 3 cups)
2 large red peppers, chopped (about 2 cups)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
3 cups Prego® Heart Smart Traditional Italian Sauce or Heart Smart
Onion & Garlic Italian Sauce
2 tsp. ground chipotle chile pepper
1 tsp. dried oregano leaves, crushed

Heat the oil in a 6-quart saucepan over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often.

Stir the beans, sauce, chipotle pepper and oregano in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.

Serves 8.

Kitchen Clip:
Chipotle chili powder, made from dried and smoked jalapenos, adds deep flavor, but regular chili powder works fine too.

"Spaghetti" and Meatballs

I wish I knew where I got this one, they have included some very helpful hints.

"Spaghetti" and Meatballs

Prep time: 40 minutes
Cook time: 1 1/2 hours
Serves: 4

Notes: The cook time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.

For marinara sauce
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper

For meatballs
1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste

1 large spaghetti squash, pierced several times with fork all over

Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.
Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.
Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.

While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.

Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.

Lemon Tea Muffins

Lemon Tea Muffins


1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup margarine
½ cup sugar
2 eggs separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
¼ tsp. cinnamon

Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.

Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.

Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.

Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin.

Bake at 375 for 15-20 minutes.

Great Grandma's Shortcake

Great Grandma's Shortcake


dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder

Mix ingredients well. Grease 9x9" cake pan. Spread into pan. Bake at 375 degrees for 15 min.

Best Butternut Squash Soup Ever

Best Butternut Squash Soup Ever


1-1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper;remove from heat.

2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot