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Wednesday, January 30, 2013

Dark Chocolate Cake with creamy chocolate buttercream frosting


Yield: 3 -  9 in. pans


This recipe is for the chocolate lovers. Real chocolate is both melted into this cake and into the chocolate frosting. It has special dark cocoa and shaved dark chocolate in every layer. 





Ingredients:

  • 2 c. boiling water (for cocoa)
  • 1 c. unsweetened cocoa
  • 2 2/3 c. flour
  • 2 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 1 c. soft butter
  • 2 ¼ c. sugar
  • 4 eggs
  • 1 ½ t. vanilla



Directions:
Preheat oven to 350 degrees F.
Dissolve cocoa in boiling water. 
Make batter starting with wet ingredients adding the dry being sure to mix thoroughly until smooth and no lumps appear in batter.
Prepare 3 - 9" round cake pans by greasing and dusting lightly with flour.
Distribute batter equally in the 3 pans.
Bake for 30 min. or until knife inserted in center comes out clean.
Cool cakes on racks, only removing them when they are completely cool.

Frosting:

Makes Approx. 2 cups

Ingredients:
1 cup melted dark chocolate chips or wafers.
½ c. shortening
½ c. butter
2 T. milk
4 c. powdered sugar
2 t. extract

Mix all till smooth.

Spread evenly on cooled cakes.

Coat your frosted cake in shaved or ground chocolate pieces or use nuts it you prefer. 




Dinner Rolls



These Dinner Rolls are pillowy soft with appeal you just can't resist. Serve them with your meals or as a sandwich. I even dressed them up for mini pizzas that I served at a party with complete success. Everyone loves these rolls any way you serve them.




Ingredients:

  • 1 T. yeast
  • 2 c. hot water (bath warm)
  • 6 c. flour
  • 1 t. salt
  • 4 T. veg oil





Directions:
Preheat oven to 425
Mix hot water and yeast. Let rest until foamy.
Add salt and oil and stir.
Add half the flour being sure to stir it in completely before adding the rest 1 cup at a time, kneading through completely before adding the next cup. 
Knead 8-10 min.
Rise in large greased bowl, turning dough to coat in grease from bowl.
Cover dough while rising.
Rise 1-2 hours, or until doubled in size.
Punch down and rest 10 min.
Cut dough into 24 equal pieces and shape into rolls, placing them 2 in. apart on grease pans.
Spray roll surfaces with butter spray or brush with butter.
Rise 1 hr. or until doubled in size.
Bake 10-12 min.
Cool on wire rack.



Tuesday, January 29, 2013

Tomato and Onion Beef Roast

This Beef Chuck Roast is melt in your mouth good! The beef is allowed hours to soak in a special brine, then it is smothered in plum tomatoes, onions and seasoning to roast in buttery sauce!














Ingredients:

1 Chuck roast (or any beef cut you choose)
3 Italian Plum Tomatoes
1 Large Yellow Onion
1 Tablespoon Italian Seasoning
Salt and cracked black pepper to taste
Oil to sear beef
1/4 cup butter (for roasting)



Directions:

Follow Brine directions for meat (Recipe follows below)

After you have allowed the meat ample time to soak in the brine, rinse meat.

Salt and Pepper to taste and sear the meat in a bit of oil in a hot fry pan until each side(s) are browned.

Slice tomatoes and onions and stir them around with the Italian seasoning.

Place butter in roasting pan with meat, cover the meat with tomatoes and onions. Add cracked pepper to the top and bake uncovered at 425 degrees F until the meat is cooked to desired stage. 

Slice meat with Tomato and onion in place and serve immediately!

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                                                                             Brine:
2-3 cups water or broth (I use water)
1 Tablespoon each:
     -minced garlic
     -minced onions
     -Parsley flakes
     -Basil leaves
     -Chives
2-3 Tablespoons Black Pepper corns
3-4 Tablespoons Kosher Salt

Add all ingredients together in a sauce pan and bring to a boil. Cover and remove from heat to cool.
Pour brine into zip lock baggie or dish with your meat and be sure the entire piece of meat is covered with the brine.
Allow your meat to soak in the brine a minimum of 2 hours. Overnight is perfect!





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Sour Cream and Chive Roasted Red Potatoes

These potatoes are like a dream. The sour cream and chives make them taste almost like a loaded baked potato. Red potatoes have a flavor all their own and this recipe is perfect with them. Oven roasted with a crunchy breading...what more can you ask for?












Ingredients:

10 red potatoes quartered with the peel on.
1/2 - 3/4 cups sour cream
1/2 cup flour
1 teaspoon each:
     -garlic powder
     -onion powder
     -kosher salt+
     -black pepper
     -parsley
     -chives
     -dill weed
Oil to coat pan and drizzle over prepared potatoes for cooking.



Directions:

Preheat oven to 425 degrees F.
Cut each potato into quarters.

In small bowl, mix sour cream with the 1 teaspoon each seasonings.
















Coat each potato completely in sour cream seasoning.
Toss coated potatoes in flour so each is lightly coated with flour.
Prepare a baking sheet by oil on the bottom.
Place potatoes side by side for roasting.
Drizzle tops of potatoes lightly with oil or you may even use butter spray!
Careful not to add too much oil so it will not leave the potatoes greasy!
Bake in oven until potatoes are tender and coating is golden brown. About 45 min - 1 hr.
Turn half way through when the bottoms are crisp and brown. If you notice floury surfaces, just hit them with oil or spray.
Garnish with a dollop of sour cream and chives :)
These can also be fried in oil.






Traditional Coffee Cake

This traditional coffee cake features a sweet and crunchy brown sugar and cinnamon crumb top, and has been a favorite in my family for years. Have it for breakfast, brunch, lunch or desert. Its great at any time of day and at any event. This coffee cake recipe can be made in any type of baking dish or bundt pan which may give it more of an elegant appeal.











Ingredients:

Crumb topping:
½ c. brown sugar
¼ c. flour
¼ c. butter
1 t. cinnamon

Cake:
1 ½ c. flour
2 ½ t. baking powder
½ t. salt
1 egg beaten
¾ c. sugar
1/3 c. melted butter
½ c. milk
1 t. vanilla



Directions:

Preheat oven to 375 degrees F or 350 if using deep pans such as the bundt pan.

The Cake:
Mix cake ingredients beginning with butter and sugar, following with the remainder of wet ingredients. 




















In another bowl, mix dry cake ingredients well and add to wet mixture mixing thoroughly until batter is smooth and creamy.

















Grease your pan and flour lightly.




















Pour cake batter in the pan evenly, filling each pan about 1/2 way.




***The batter will be kind of thick so be sure to spread it evenly.



***The photos display a triple batch and I made it in a 22" x 11" sheet cake pan. This one will not be quite as high as I like it, but Im sharing :)



















To make the crumb topping, simply mix by hand all ingredients until you achieve a crumb texture.















Bake cake at 375 degrees F until top starts to form (about 1/2 baked)


















Add crumb mixture to the entire top of the cake and bake 15-20 more mins. 




















***I usually double my cake recipe to get thicker pieces. Any remaining batter, I just bake in a small bread pan which allows me to offer the neighbor a treat :)

***If you use a pan that inverts the coffee cake, such as a bundt pan, put half the crumb top mixture in the bottom of the pan and the rest in when cake is almost half baked yet still soft enough for crumb to sink into the batter half way.

















Monday, January 28, 2013

Garlic, Herb, and Cheese Hoagie Rolls


Yield: 8 hoagie rolls
 These hoagie rolls are even better than most you will find in sub shops. Use what ever mix of fresh herbs and cheese you like best to give your rolls a crisp, delicious crust. 















Ingredients:

1 T. yeast
1 ½ c. hot water
5 c. bread flour
2 t. salt
2 T. sugar
3 T. soft butter
1 Egg white

Garlic, herb spread ingredients:

2 T. Butter melted
1 t. minced garlic
1 t. salt
1 egg yolk
3 T. water
1 t. chives
1/2 t. parsley flakes
1/2 t. basil
1/2 t. garlic powder
1/2 t. onion powder 
finely shredded cheddar cheese




Directions:

Preheat oven to 425 degrees F
-Dissolve yeast in hot water.
-Let stand 5 minutes until frothy.
-Add butter, eggwhite, sugar and salt.
-Mix well
-Add half the flour being sure all is mixed well
-knead in the remaining flour, 1 cup at a time
-Knead 8-10 min.
-Rise in greased, covered bowl 1 - 1/2 hours until doubled.
-Punch down and rest 10 min.












-Shape 6-8 hoagie rolls, and place on greased sheet
-slash the top of each roll with a sharp blade.
-Rise  1 hour or until doubled in size
-Brush tops with Garlic herb spread with a brush (directions below)
















-Sprinkle cheese lightly over spread and slightly pat to be sure it gets into spread.
-bake 15-20 minutes.

Garlic herb spread:
-melt butter with minced garlic and salt.
-add chives, parsley, basil, garlic and onion powders and mix well.
-add egg yolk
-thin mixture down with water
-if mixture is too thick to spread, add a Teaspoon more water or extra butter.

-With a soft basting brush, brush mixture on the entire surface showing. 


Sunday, January 27, 2013

Philly Steak and Cheese Subs


There is nothing better than a hot Philly steak and cheese sub for dinner. Using tender sirloin and Swiss cheese makes it all even better. We like to have them with a cold salad such as macaroni salad.













Ingredients:

Sub or sandwich rolls (recipe here)
Thin sliced Sirloin (or you may use steak-umms)
1 bell pepper cut in strips
1 onion cut into strips
slices of swiss cheese
Salt and cracked black pepper to taste.



Directions:

Fry sliced sirloin until browned.

Set meat aside reserving juices in the pan, and cook onions and pepper until they just begin to brown in the beef juices with salt and pepper to taste.

Slice the rolls length wise and begin layering first a good pile of sliced sirloin, then sauteed onions and peppers, then sliced swiss cheese. 

place assemble sub in 400 degree F oven until cheese is melted and roll is warm. 

Serve hot 

Enjoy!!!










Mom's Macaroni Salad

This macaroni salad seems to stretch far. This is the recipe I use for picnics and also just for my family and we have it to snack on for a couple of days. It is pretty much the way my mother made it. Usually I add some type of meat, whether it be tuna, chicken or ham. Picnic perfect recipe.











Ingredients:

1 lb. macaroni cooked according to package direction, drained and cooled
4 hard boiled eggs diced
1/2 medium onion diced
1/2 large green bell pepper diced
1 stalk celery diced
2 medium tomatoes diced
1-2 large dill pickles diced (substitute relish if preferred)
1 cup frozen or fresh peas uncooked
3/4 cup mayonnaise
1/2 cup yellow mustard
1/2 t. garlic salt
1/2 t. onion salt
1 t. black pepper
1 t. celery salt
1 T. chopped parsley



Directions:

Prepare macaroni according to package directions. Drain, and run cold water over it until its cool. Shake water from macaroni and place in a large bowl.

Chop hard boiled eggs and veggies. Add to macaroni and stir.

Add mayonnaise and mustard being sure to mix it into the macaroni completely.

Add seasonings and mix well.

Chill at least 2 hours before serving to allow all the flavors to set in.

ENJOY!!!


Saturday, January 26, 2013

Meatless Breakfast Casserole

Yield: 8 servings

This meatless breakfast casserole is pretty versatile and delicious! Besides the home fries, soy sausages, onions, peppers and mushrooms, you can pretty much add anything to it. I like to add some spice now and then and its great with any kind of cheese.










Ingredients:

4 cups peeled and diced potatoes
1-2 cups any soy based artificial meat (or just use extra veggies and mushrooms)
2 cups cheddar cheese shredded
1 cup sliced mushrooms (fresh or canned)
8 eggs
1 1/2 cups milk
1/2 cup small diced green bell pepper
1/2 cup small diced yellow onion
3 T. vegetable oil (to fry potatoes before assembling casserole)
shortening to coat pan before assembling casserole
1 t. parsley flakes
Salt and pepper to taste

         

Directions:

 Preheat oven to 350 degrees F

Peel and diced potatoes, green pepper, and onion.

Place vegetable oil in fry pan and fry potatoes until they are nearly done (tender) but not quite all the way, being sure to brown the outside edges. Add salt and pepper as desired to potatoes when you start frying.

While your potatoes are frying, whisk the eggs and milk together and add salt and pepper to taste along with the parsley.

Prepare a standard size baking pan or casserole dish by putting a thick coat of  shortening on the bottom and sides of the pan.

When potatoes are near done and start browning, remove from the heat and place them in the prepared baking pan. Be sure they are equally distributed in the bottom of the pan.

Next, layer the onions, peppers, mushrooms and soy meat product.

I like to drop some cheese in between ingredients but just small amounts.

When you are finished layering all ingredients listed, slowly pour milk and egg mixture over the entire top.

Top the casserole with cheddar cheese evenly.

Place pan in preheated oven and bake for 45-50 minutes. The cheese will be slightly browned!

Let set 5-10 minutes before serving!


ENJOY:)







Breakfast Casserole

Yield: 8 servings

This breakfast casserole is pretty versatile and delicious! Besides the home fries, ham, onions, peppers and mushrooms, you can pretty much add anything to it. I like to add some spice now and then and its great with any kind of cheese.










Ingredients:

4 cups peeled and diced potatoes
1-2 cups diced cooked ham (or any other meats you like)
2 cups cheddar cheese shredded
1 cup sliced mushrooms (fresh or canned)
8 eggs
1 1/2 cups milk
1/2 cup small diced green bell pepper
1/2 cup small diced yellow onion
3 T. vegetable oil (to fry potatoes before assembling casserole)
Lard or shortening to coat pan before assembling casserole
1 t. parsley flakes
Salt and pepper to taste



Directions:

Preheat oven to 350 degrees F.

Peel and diced potatoes, ham, green pepper, and onion.










Place vegetable oil in fry pan and fry potatoes until they are nearly done (tender) but not quite all the way, being sure to brown the outside edges. Add salt and pepper as desired to potatoes when you start frying.








While your potatoes are frying, whisk the eggs and milk together and add salt and pepper to taste along with the parsley.










Prepare a standard size baking pan or casserole dish by putting a thick coat of lard or shortening on the bottom and sides of the pan.






When potatoes are near done and start browning, remove from the heat and place them in the prepared baking pan. Be sure they are equally distributed in the bottom of the pan.

Next, layer the onions, peppers, mushrooms and ham.

I like to drop some cheese in between ingredients but just small amounts as shown here.












When you are finished layering all ingredients listed, slowly pour milk and egg mixture over the entire top.

As you see from this photo, the egg does not cover over the meat and veggies completely.

















Top the casserole with cheddar cheese evenly.




Place pan in preheated oven and bake for 45-50 minutes. The cheese will be slightly browned!

Let set 5-10 minutes before serving!





ENJOY:)

    

Sausage Gravy and Biscuits

Yield: Serves 4

Southern style sausage gravy and biscuits are the perfect meal for breakfast, lunch or dinner. Serve with buttermilk biscuits and a side of peas. Find the biscuit recipe here!












Ingredients:

1 lb. ground sausage
1/2 cup Butter or Margarine
1/2 cup AP flour
2 cups milk (approximate)
Salt to taste
1 T. Cracked Black Pepper
1 batch Buttermilk Biscuits - find the recipe here 



Directions:

-Prepare biscuits according to recipe here










-Crumble sausage and fry according to package directions in fry pan.










-Drain grease from sausage when you are finished cooking. Set aside.










-In a medium sauce pan, melt butter/margarine on medium heat.










-Once butter/margarine is melted, add flour a little at a time, stirring into butter/margarine as it thickens, creating a roux.
***You may require more or less flour to get the desired consistency. (Follow photos)







-When you reach a thicker consistency, began adding milk a little at a time, stirring each amount completely into the roux before adding more. ***This helps avoid lumps!








-Continue slowly adding milk while stirring constantly, until your reach the desired thickness of gravy.
***DO NOT ALLOW THIS TO BOIL AT ANY TIME!!!









-Add Salt and pepper when you reach desired consistency.
-Stir well.
This may seem like a lot of pepper, and it is, but what is southern gravy with out lots of cracked pepper? You can adjust it to suit your own tastes!






-Add the sausage to this gravy, and serve over fresh biscuits. Here is that link for the biscuit recipe again.

Serve with a side of peas or add them to the gravy.

Enjoy:)























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