Denver Chocolate Cake
(alot like Texas Sheetcake. Wonderfully moist and delicious)
2 1/2 cups flour
2 cups sugar
1 tsp baking soda
Mix previous dry ingredients in a mixing bowl
Then in a 2 quart saucepan bring to boil the following:
1 c butter
1- 1/4 c water
4 TBL cocoa
Add to dry ingredients and mix. Do not over beat
Mix in small bowl:
1/2 cup buttermilk
2 eggs 1 tsp vanilla
Pour in mixing bowl and mix all ingredients together with out over doing it.
Bake at 350 for 30 min in a 9x11 pan or 325 for 20 min in a jellyroll pan(1/4 sheetcake size)
FROSTING
(kind of a little runny but thickens up as it sets)
In a saucepan, bring ALMOST to a boil:
4 TBL cocoa
1/2 cup butter
6 TBL buttermilk
Then add
1 tsp vanilla
Powdered sugar( I just pour in untill it looks about right)
about
Pour over cooled cake and let it set up for about an hour or place in fridge until firm
Saturday, January 22, 2011
ANTONELLA'S TORTELLINI ALFREDO
(This is amazing. Use with your favorite pasta also)
1 lb fresh Tortellini
1/2 c butter
2/3 c whipping cream
1/2 c Parmesan Cheese
1 egg yolk slightly beaten
big pinch of crushed sage
Cook tortellini's directed. In the mean time, melt butter in a saucepan and toss the sage in. Stir for a few seconds and remove from the heat. Add half the whipping cream and mix the other half with the egg yolk. Stir well, and pour the egg yolk mixture in saucepan. Add cheese and let simmer on very low until Tortellini are cooked(or other pasta) Pour over drained tortellini. Yum! Bon Appetito!!
(This is amazing. Use with your favorite pasta also)
1 lb fresh Tortellini
1/2 c butter
2/3 c whipping cream
1/2 c Parmesan Cheese
1 egg yolk slightly beaten
big pinch of crushed sage
Cook tortellini's directed. In the mean time, melt butter in a saucepan and toss the sage in. Stir for a few seconds and remove from the heat. Add half the whipping cream and mix the other half with the egg yolk. Stir well, and pour the egg yolk mixture in saucepan. Add cheese and let simmer on very low until Tortellini are cooked(or other pasta) Pour over drained tortellini. Yum! Bon Appetito!!
Tuesday, December 14, 2010
Peanut Brittle Its well worth the try and it might take more than one try to get it right but once you do you will be glad you did it. So will your family.
(unlike fudge, this is more time comsuming and takes some practice. Much better than microwave and eveyone will love it. When you get it down, you will be a hero in your family or neighborhood)
The first thing I do is pur together in a small bowl 1-1/2 tsp salt, 2 tsp baking soda and mix well and set this aside. Have 2 TBS butter ready to go and out of wrapper for later use. Spray or grease a large cookie sheet or jellyroll pan to use later also. Have vanilla on hand. This ingredients I have given you will be used immediately after it has reached its cooking temperture.
1 candy thermometer (unless you use the cold water way that I will tell you about. Thats what I do. Found it to works better)
Get a large sauce pan. A soup size pan works best and a wooden spoon.
Add: 3/4 cup hot water
1 cup corn syrup (light)
2 Cups sugar
Stir these ingredients very often as not to burn. Cook on about med or a bit higher as you get more use to it and cook to a softball stage. ( I will put the directions in at the bottom)
Then add 1 -1/2 to 2 Cups raw peanuts and continue stirring very often. This will take a while.
Softball stage is found by having about 1/2 c cold water in small cup. Place a few drops of mixture (karo, sugar and water) into cup:
Softball can be picked up but flattens and a Hard Crack when small amount is placed in cold water seperates into hard and brittle threads. In my more lame terms, softball I drop it in, look at it and if it looks like I could pull it out I reach in water pull up stuff and if it feels soft but stays together pretty good then I put in the peanuts. Doesnt have to be exact for this part. Hard Crack stage is a little harder to tell for peanut brittle. You cook it too long and the flavor isnt as good. Cook it to little and it sticks to your teeth. So, drop in small amount of mixture(karo, water, sugar, stuff which now has peanuts but dont use nuts to test) into COLD water. It will set up hard. Then remove it and will be hard and look like thin threads for the most part. When you break it in half it falls apart. ( kind of like blown glass)
Another trick to good Brittle is the color. This is where thermometer can come in handy for your first few times. when you are first cooking, it is a pretty clear color, as it gets closer to hard crack stage it will change to kind of a light carmel color, check with your themometer (300-310 degrees) Then use cold water test to make sure. The next part you need to move quickly. Remove all kids from kitchen. Quickly add the 2 TB butter stir to melt. Add soda and salt mixture. Stir to mix and then add vanilla and stir. Spray wooden spoon with cooking spray or with butter, and spread across pan. It takes some time but brittle is to be thin as you can get it. Keep spreading until whole pan is full. Smash and spread and pull with spoon. I havent tried it yet but they say to warm pan up some (this would be like 200 degrees pop out of oven just before you have to spread it. I am going to try it on my next bunch. Once you get the hang of it its not bad and the taste is well worth the work. You will learn to take it off stove by color almost. I would be happy to show you some time if you are willing to come to my house. Let me know.
(unlike fudge, this is more time comsuming and takes some practice. Much better than microwave and eveyone will love it. When you get it down, you will be a hero in your family or neighborhood)
The first thing I do is pur together in a small bowl 1-1/2 tsp salt, 2 tsp baking soda and mix well and set this aside. Have 2 TBS butter ready to go and out of wrapper for later use. Spray or grease a large cookie sheet or jellyroll pan to use later also. Have vanilla on hand. This ingredients I have given you will be used immediately after it has reached its cooking temperture.
1 candy thermometer (unless you use the cold water way that I will tell you about. Thats what I do. Found it to works better)
Get a large sauce pan. A soup size pan works best and a wooden spoon.
Add: 3/4 cup hot water
1 cup corn syrup (light)
2 Cups sugar
Stir these ingredients very often as not to burn. Cook on about med or a bit higher as you get more use to it and cook to a softball stage. ( I will put the directions in at the bottom)
Then add 1 -1/2 to 2 Cups raw peanuts and continue stirring very often. This will take a while.
Softball stage is found by having about 1/2 c cold water in small cup. Place a few drops of mixture (karo, sugar and water) into cup:
Softball can be picked up but flattens and a Hard Crack when small amount is placed in cold water seperates into hard and brittle threads. In my more lame terms, softball I drop it in, look at it and if it looks like I could pull it out I reach in water pull up stuff and if it feels soft but stays together pretty good then I put in the peanuts. Doesnt have to be exact for this part. Hard Crack stage is a little harder to tell for peanut brittle. You cook it too long and the flavor isnt as good. Cook it to little and it sticks to your teeth. So, drop in small amount of mixture(karo, water, sugar, stuff which now has peanuts but dont use nuts to test) into COLD water. It will set up hard. Then remove it and will be hard and look like thin threads for the most part. When you break it in half it falls apart. ( kind of like blown glass)
Another trick to good Brittle is the color. This is where thermometer can come in handy for your first few times. when you are first cooking, it is a pretty clear color, as it gets closer to hard crack stage it will change to kind of a light carmel color, check with your themometer (300-310 degrees) Then use cold water test to make sure. The next part you need to move quickly. Remove all kids from kitchen. Quickly add the 2 TB butter stir to melt. Add soda and salt mixture. Stir to mix and then add vanilla and stir. Spray wooden spoon with cooking spray or with butter, and spread across pan. It takes some time but brittle is to be thin as you can get it. Keep spreading until whole pan is full. Smash and spread and pull with spoon. I havent tried it yet but they say to warm pan up some (this would be like 200 degrees pop out of oven just before you have to spread it. I am going to try it on my next bunch. Once you get the hang of it its not bad and the taste is well worth the work. You will learn to take it off stove by color almost. I would be happy to show you some time if you are willing to come to my house. Let me know.
Trudy's Amazing Christmas Fudge
Make this for friends and family and you will be asked to bring it for every holiday party. People will think you slaved over it. Little do they know you only take five minutes.
2 TBL Butter(marg is ok, unslated butter is best)
1 Can sweet and condensed milk
3 1/2 Cups semi-sweet NESTLE chocolate chips
(have tried other kinds and this is what makes the great taste)
1 tsp vanilla (pure is best of course but whatever is on hand)
Prepare a pan about 8x5 maybe. I use the foil pans from store. Either way, line with tin foil and spray with cooking spray. This makes it very easy to remove from pan and cut. Make sure pan is ready before you start cooking. As I promised, this goes fast.
Melt butter on med or just a bit higher, add condensed milk, mix and then add choc chips. Stir untill melted. Do not over cook. Just needs to be melted. Turn off heat and add vanilla. At this point you may add marshmellows (about a large handful ) or chopped nuts (3/4 c). Just add and stir to mix. When I take to parties I do one nuts, one marshmellow and one plain. Covers some allergy problems. Cover with lids or foil and place outside if you have an area or in the fridge. If you need them to harden up fast freezer works just fine. pull out liner and pull off of chocolate. With top up, cut into desired size pieces. Like 1inx 1 in or so. Good luck. any questions call me. These are seriously like 5 minutes and are amazing.
Make this for friends and family and you will be asked to bring it for every holiday party. People will think you slaved over it. Little do they know you only take five minutes.
2 TBL Butter(marg is ok, unslated butter is best)
1 Can sweet and condensed milk
3 1/2 Cups semi-sweet NESTLE chocolate chips
(have tried other kinds and this is what makes the great taste)
1 tsp vanilla (pure is best of course but whatever is on hand)
Prepare a pan about 8x5 maybe. I use the foil pans from store. Either way, line with tin foil and spray with cooking spray. This makes it very easy to remove from pan and cut. Make sure pan is ready before you start cooking. As I promised, this goes fast.
Melt butter on med or just a bit higher, add condensed milk, mix and then add choc chips. Stir untill melted. Do not over cook. Just needs to be melted. Turn off heat and add vanilla. At this point you may add marshmellows (about a large handful ) or chopped nuts (3/4 c). Just add and stir to mix. When I take to parties I do one nuts, one marshmellow and one plain. Covers some allergy problems. Cover with lids or foil and place outside if you have an area or in the fridge. If you need them to harden up fast freezer works just fine. pull out liner and pull off of chocolate. With top up, cut into desired size pieces. Like 1inx 1 in or so. Good luck. any questions call me. These are seriously like 5 minutes and are amazing.
Friday, October 8, 2010
Wheat Nuts
Need the oil about 425 degrees. Please feel free to change the cooking time according to your taste.
This is a great way to use your wheat. I promise you and your kids will eat it. There really is no recipe for this. Its just a way of cooking it.
FIRST
Take the amount of wheat you want to use. I try and do quite a bit. Lets try 4 cups to start out with and then you can always do more when you have the precess down better. Take the wheat and place it in a large bowl. Cover with plastic and let it sit out over night.(12 hours should do it) In the morning rinse the wheat about a cup at a time in a colondor. take out any little rocks that might be in it. Place a towel on the kitchen counter with a couple paper towels over them to help soak up the water from the wheat. Takes around one day to dry well. If you need to leave them longer it will not hurt them. Get to them when you can.
Step two
We need to talk about a couple items you might need. I use to use my electric wok. I would take one cup and pour it in very hot veggie oil and then take one of those metal meshy things to get them out. you let them cook about 8-10 minutes. Before taking them out, taste one. It needs to crunchy and not burnt and most of all not on the soft side. This is also an individual taste. Another way I do it know is in my deep fat fryer. I bought one of those bigger mesh things with a handle. I bent the handle to fit in my fryer. The nuts will go over the top a bit but just take them out after cooking each batch.
When the first bunch is cooked you take it out and lay them on the paper towels that at on the bath towels. If you want you can go through and dab the oil off. Little healthier that way. Why its still hot sprinkle with your choice of flavor. We have really only used garlic salt and my kids love it. If you have ideas for other flavors please put them in the comment area, Now just place in an airtight container and take them anywhere you might want a snack to munch on. If you have any questions please ask me in the comment section. ENJOY
Need the oil about 425 degrees. Please feel free to change the cooking time according to your taste.
This is a great way to use your wheat. I promise you and your kids will eat it. There really is no recipe for this. Its just a way of cooking it.
FIRST
Take the amount of wheat you want to use. I try and do quite a bit. Lets try 4 cups to start out with and then you can always do more when you have the precess down better. Take the wheat and place it in a large bowl. Cover with plastic and let it sit out over night.(12 hours should do it) In the morning rinse the wheat about a cup at a time in a colondor. take out any little rocks that might be in it. Place a towel on the kitchen counter with a couple paper towels over them to help soak up the water from the wheat. Takes around one day to dry well. If you need to leave them longer it will not hurt them. Get to them when you can.
Step two
We need to talk about a couple items you might need. I use to use my electric wok. I would take one cup and pour it in very hot veggie oil and then take one of those metal meshy things to get them out. you let them cook about 8-10 minutes. Before taking them out, taste one. It needs to crunchy and not burnt and most of all not on the soft side. This is also an individual taste. Another way I do it know is in my deep fat fryer. I bought one of those bigger mesh things with a handle. I bent the handle to fit in my fryer. The nuts will go over the top a bit but just take them out after cooking each batch.
When the first bunch is cooked you take it out and lay them on the paper towels that at on the bath towels. If you want you can go through and dab the oil off. Little healthier that way. Why its still hot sprinkle with your choice of flavor. We have really only used garlic salt and my kids love it. If you have ideas for other flavors please put them in the comment area, Now just place in an airtight container and take them anywhere you might want a snack to munch on. If you have any questions please ask me in the comment section. ENJOY
Wednesday, July 7, 2010
Taco Soup
(we found the basic recipe in the Freedom cookbook. It has just the right amount of spice. Might want to adjust according to your families preference. I did make a few other little changes. Its great! Makes a good size pot. )
1 onion, chopped
3-4 cloves garlic (chopped fine and cooked in hot olive oil for about 45 seconds or so)
1-1/2 lbs cooked hamburger
1 28 oz can your choice of tomatoes (we like petite diced with chiles)
4 sm cans tomato sauce + one can water
1 15 oz can whole kernel corn
1 can kidney beans or red beans
1 pkg taco seasoning or about 1 -2 Tbs
1 can chiles (if you use tomatoes with chiles that should be enough
1 Anahiem pepper, chopped fine (optional)
1 15 oz can of chili beans
salt and pepper to taste
Mix altogether and enjoy. After it is hot, turn down to low and cook for about 15-20 min. This would work great in a crock pot. Cook on high until hot, turn to low and cook 2-4 hours.
(we found the basic recipe in the Freedom cookbook. It has just the right amount of spice. Might want to adjust according to your families preference. I did make a few other little changes. Its great! Makes a good size pot. )
1 onion, chopped
3-4 cloves garlic (chopped fine and cooked in hot olive oil for about 45 seconds or so)
1-1/2 lbs cooked hamburger
1 28 oz can your choice of tomatoes (we like petite diced with chiles)
4 sm cans tomato sauce + one can water
1 15 oz can whole kernel corn
1 can kidney beans or red beans
1 pkg taco seasoning or about 1 -2 Tbs
1 can chiles (if you use tomatoes with chiles that should be enough
1 Anahiem pepper, chopped fine (optional)
1 15 oz can of chili beans
salt and pepper to taste
Mix altogether and enjoy. After it is hot, turn down to low and cook for about 15-20 min. This would work great in a crock pot. Cook on high until hot, turn to low and cook 2-4 hours.
Sunday, June 13, 2010
Golden Graham Chex Mix
This is not your normal Chex Mix. It's sweet and amazingly good. A family favortie treat.
6 cups Golden Graham Cereal (generic brand is ok)
6 cups Corn Chex (generic works great)
1 cup coconut (a little more if you really like it)
1 small package (about 3/4 cup) of silvered almonds
Mix the above ingredients together
Desolve and boil for 2 minutes the following:
3/4 cup butter or margarine
1 cup light Corn Syrup
1 cup sugar (sometimes I use a little less)
Pour about 1/2 mixture over dry ingredients and mix well. Repeat once more and ENJOY
This is not your normal Chex Mix. It's sweet and amazingly good. A family favortie treat.
6 cups Golden Graham Cereal (generic brand is ok)
6 cups Corn Chex (generic works great)
1 cup coconut (a little more if you really like it)
1 small package (about 3/4 cup) of silvered almonds
Mix the above ingredients together
Desolve and boil for 2 minutes the following:
3/4 cup butter or margarine
1 cup light Corn Syrup
1 cup sugar (sometimes I use a little less)
Pour about 1/2 mixture over dry ingredients and mix well. Repeat once more and ENJOY
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