Can substitute vanilla pudding mix instead of lemon or any flavor you desire.
(Nina B.)
1 pint whipping/heavy cream, use mixer to whip cream until soft peaks form (may add 2 Tablespoons sugar and 1/2 teaspoon of vanilla to whipped cream )
1/2 cup sour cream
1 package instant lemon pudding, 6 ounces
1 cup of milk
1/4 cup powdered sugar
Spread frosting over 9x13 cake and chill in fridge for three hours.
Great on a Jello Cake. Bake a yellow cake, let it cool. Boil 2 cups of water and mix in a 6 ounce package of lemon jello, stir until dissolved. Poke holes in top of the yellow cake and pour mixture over the entire cake. Keep refrigerated.
Saturday, April 19, 2008
Saturday, April 5, 2008
***ooh ooh ooh Cornbread***
(Shanda L.)
1 cup flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup milk
1/4 cup melted butter
Combine the dry ingredients in a bowl. Combine the wet ingredients in a seperate bowl, then stir the two mixes together with a big spoon just until moistened. Pour into an 8" baking dish at 400˚ for 20-30 minutes, or just until done. Check with toothpicks. It will get fairly browned.
recipe found here
1 cup flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup milk
1/4 cup melted butter
Combine the dry ingredients in a bowl. Combine the wet ingredients in a seperate bowl, then stir the two mixes together with a big spoon just until moistened. Pour into an 8" baking dish at 400˚ for 20-30 minutes, or just until done. Check with toothpicks. It will get fairly browned.
recipe found here
Friday, March 28, 2008
***Strawberry & Banana Crepes***
(inspired by lunch at First Watch)
Crepes (Better Homes and Gardens)
To make crepes ahead, layer cooled crepes with sheets of waxed paper in an airtight container, store them in the refrigerator for up to 2 days or freeze them for up to 4 months. If frozen , thaw the crepes 1 hour at room temperature before using.
2 eggs
1 1/2 cups milk
1 cup all purpose-flour
1 Tablespoon cooking oil
1/4 teaspoon salt
Combine eggs, milk, flour, and oil and salt; beat until well mixed. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or cook on a crepemaker). Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.
*I used about 1/4 cup batter per crepe, cooked both sides, and made about 12.
Vanilla Dessert Crepes (Crepe Cookery)
3 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 cups milk
1 Tablespoon sugar
2 teaspoons vanilla extract
2 Tablespoons melted butter
In a medium mixing bowl, combine eggs and salt. Gradually beat in flour alternately with milk. Then add sugar and vanilla extract. Beat with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate about 1 hour (I usually skip this step, they turn out great). Stir batter before cooking. Makes about 32 crepes.
Filling & Topping
Bananas
Strawberries
Yogurt, strawberry or banana
Cinnamon sugar (optional topping)
Fill crepes with fruit, fold, top with yogurt, and sprinkle with cinnamon sugar if desired.
Crepes (Better Homes and Gardens)
To make crepes ahead, layer cooled crepes with sheets of waxed paper in an airtight container, store them in the refrigerator for up to 2 days or freeze them for up to 4 months. If frozen , thaw the crepes 1 hour at room temperature before using.
2 eggs
1 1/2 cups milk
1 cup all purpose-flour
1 Tablespoon cooking oil
1/4 teaspoon salt
Combine eggs, milk, flour, and oil and salt; beat until well mixed. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or cook on a crepemaker). Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.
*I used about 1/4 cup batter per crepe, cooked both sides, and made about 12.
Vanilla Dessert Crepes (Crepe Cookery)
3 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 cups milk
1 Tablespoon sugar
2 teaspoons vanilla extract
2 Tablespoons melted butter
In a medium mixing bowl, combine eggs and salt. Gradually beat in flour alternately with milk. Then add sugar and vanilla extract. Beat with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate about 1 hour (I usually skip this step, they turn out great). Stir batter before cooking. Makes about 32 crepes.
Filling & Topping
Bananas
Strawberries
Yogurt, strawberry or banana
Cinnamon sugar (optional topping)
Fill crepes with fruit, fold, top with yogurt, and sprinkle with cinnamon sugar if desired.
Saturday, March 15, 2008
Sweetened Whipped Cream
(Martha Stewart)
The perfect topper for almost any dessert.
Makes 1 1/3 cups
2/3 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons confectioners' sugar
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
Recipe found here
The perfect topper for almost any dessert.
Makes 1 1/3 cups
2/3 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons confectioners' sugar
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
Recipe found here
Wednesday, February 27, 2008
Whipped Cream Valentine Cake
(Lion House Recipes)
1 10-inch angel food cake, baked and cooled
1 package (10 ounces) frozen strawberries or raspberries, thawed*
1 Tablespoon (1 envelope), unflavored gelatin
2 cups heavy cream, whipped until stiff
4 Tablespoons sugar
1 teaspoon vanilla
Cut angel food cake into 3 horizontal layers. Drain juice off thawed strawberries or raspberries into a small bowl. Over the juice sprinkle gelatin and allow to stand until softened. Set small bowl into hot water and stir until gelatin dissolves.
Combine the gelatin mixture with berries and barely cool. (If it cools too much the gelatin will set). Add sugar and vanilla to whipped cream. Fold berries into cream. Do not worry if fruit seems too juicy - it will soon set up. Cover the cake layers generously with cream mixture. Adjust the top layer and spread mixture over entire top and sides of cake. Refrigerate until firm. Makes 10 to 12 servings.
*I use a small container of sweetened sliced frozen strawberries (1.5 lbs). There will be a lot of juice. I add an extra cup of whipped cream to make sure it isn't runny.
1 10-inch angel food cake, baked and cooled
1 package (10 ounces) frozen strawberries or raspberries, thawed*
1 Tablespoon (1 envelope), unflavored gelatin
2 cups heavy cream, whipped until stiff
4 Tablespoons sugar
1 teaspoon vanilla
Cut angel food cake into 3 horizontal layers. Drain juice off thawed strawberries or raspberries into a small bowl. Over the juice sprinkle gelatin and allow to stand until softened. Set small bowl into hot water and stir until gelatin dissolves.
Combine the gelatin mixture with berries and barely cool. (If it cools too much the gelatin will set). Add sugar and vanilla to whipped cream. Fold berries into cream. Do not worry if fruit seems too juicy - it will soon set up. Cover the cake layers generously with cream mixture. Adjust the top layer and spread mixture over entire top and sides of cake. Refrigerate until firm. Makes 10 to 12 servings.
*I use a small container of sweetened sliced frozen strawberries (1.5 lbs). There will be a lot of juice. I add an extra cup of whipped cream to make sure it isn't runny.
Angel Food Cake
(Lion House Recipes)
1 cup plus 2 Tablespoons sifted cake flour
1 1/2 cups sifted sugar
1 1/4 cups (10-12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
Sift flour and 1/2 cup sugar together. Combine egg whites, salt, cream of tartar, and flavoring in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed if electric mixer until soft peaks form. Add remaining 1 cups sugar gradually, 1/4 cup at a time, beating well after each addition. When beating by hand, beat 25 strokes after each addition. Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat). After last addition, use 10 to 20 extra folding strokes.
Pour batter into ungreased 9 or 10 inch tube pan. Bake at 375˚ for 35 to 40 minutes for 9-inch and 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel food cake pan with a removable bottom is ideal for removing cake in perfect condition.
1 cup plus 2 Tablespoons sifted cake flour
1 1/2 cups sifted sugar
1 1/4 cups (10-12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
Sift flour and 1/2 cup sugar together. Combine egg whites, salt, cream of tartar, and flavoring in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed if electric mixer until soft peaks form. Add remaining 1 cups sugar gradually, 1/4 cup at a time, beating well after each addition. When beating by hand, beat 25 strokes after each addition. Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat). After last addition, use 10 to 20 extra folding strokes.
Pour batter into ungreased 9 or 10 inch tube pan. Bake at 375˚ for 35 to 40 minutes for 9-inch and 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel food cake pan with a removable bottom is ideal for removing cake in perfect condition.
Tuesday, February 5, 2008
Cream Puffs
(Better Homes and Gardens)
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all purpose flour
4 eggs
Whipped cream, pudding, or ice cream
Powdered sugar (optional)
In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop dough by 12 heaping Tablespoons onto a greased baking sheet. Bake in a 400˚ oven for 30 to 35 minutes or until golden. Cool on a wire rack.
Cut tops from puffs, remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops. Makes 12 cream puffs.
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all purpose flour
4 eggs
Whipped cream, pudding, or ice cream
Powdered sugar (optional)
In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop dough by 12 heaping Tablespoons onto a greased baking sheet. Bake in a 400˚ oven for 30 to 35 minutes or until golden. Cool on a wire rack.
Cut tops from puffs, remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops. Makes 12 cream puffs.
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