Quickly Cakely

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Published on: February 3, 2013

Quickly Cakely
 
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This is just great stuff to have around for when you need a quick dessert. Mom kept this on hand always. And it was always a hit when she served cake in cups.
Ingredients
  • 1 box Angel Food COMPLETE cake mix
  • 1 box any flavor COMPLETE cake mix
Instructions
  1. Mix both cake mixes together by shaking them in a big bowl or bag.
  2. Store the mixture in an airtight container until you get the urge for dessert. (I keep it in the freezer in case there's extended periods of time it isn't used.)
  3. When you're ready for dessert, put 3 Tbsp. of the mixture in a big coffee mug (or microwave safe dessert dish) and stir in 2 Tbsp of water.
  4. Microwave for one minute on high.
  5. Top with fruit, ice cream, whipped cream or whatever you like. Some combinations are so tasty that topping isn't required. However, it does often enhance the aesthetics of this simple, fast, and great tasting dessert cake!

 

How to pan fry a burger

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Published on: February 2, 2013
Pan frying a burger is a quick and easy way to make a meal when the weather does not permit outdoor grilling. When you are pan frying a burger, you want to use thin patties. Each burger should be approximately ¼ inch thick. Bigger burgers are more appropriate for cooking on the grill.

Step 1

If frozen, defrost ground beef in the refrigerator overnight before frying. This decreases cooking time and prevents oil splatter. Form ground beef into patties prior to frying.

Step 2

Choose a heart-healthy oil for frying. According to “Whole Living” magazine, the best oils for high heat cooking are canola oil and light olive oil. These oils are high in monounsaturated fats, which are healthy fats. Partially hydrogenated oil and blended vegetable oils are high in saturated and trans fats, which are unhealthy fats. You can also avoid oil completely by coating the skillet with cooking spray.

Step 3

Pour your oil into the skillet. Heat the oil to approximately 350 degrees F over medium heat.

Step 4

Place your burger gently into the pan. Cook each side 3 to 5 minutes until the pattie is well-browned to reach medium doneness. Burgers larger than 1/4 inch thick may take additional time to cook. You may need to decrease or increase cooking times depending on how well done you desire your burger. Flip the burger halfway through cooking with a spatula.

Step 5

Insert a meat thermometer into your burger to check for doneness. Your burger should have an internal temperature of 160 degrees F before you remove it from the pan, according to the USDA.

Step 6

Put the burger on a toasted bun. Dress with desired condiments and toppings, such as lettuce, tomatoes, pickles, mayonnaise, mustard, ketchup, red onions or salad dressing. But then, is there anything that can’t be put on a burger?

Sour Cream Substitute(s)

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Published on: February 1, 2013

sour-cream-pours-into-the-bowl-slowly

Sour cream is used, not only for texture, but for the tang it has. It’s used in a lot of chocolate cake recipes. Sour milk can be a replacement, which is also a buttermilk replacement in baking recipes – milk with vinegar or lemon juice.

To make 1 cup use 1 tablespoon lemon juice or vinegar with enough milk to make 1 cup. Otherwise sour cream and plain yogurt are interchangeable in a recipe. So however much sour cream, use that same amount of plain yogurt. To do the sour milk trick, or even buttermilk, you’ll be affecting the texture or crumb of the cake, and will also need to cut out some liquid from the recipe.

Your first choice should be to see if you have the same amount of plain yogurt. Even flavored yogurt will do in a pinch and, in fact, can enhance the flavor of some cakes.

My second choice is always mayonnaise with a tablespoon of white vinegar per cup. But if you use mayonnaise  use mayonnaise. Don’t use salad dressing (Miracle Whip) packaged to resemble mayonnaise. DO NOT use any kind salad dressing at all! Use mayonnaise with a tablespoon of white vinegar per cup. After all, it’s all about chemistry when you are baking.

Third choice would be the sour milk trick, or buttermilk if it’s on hand – Same difference.

Fourth choice should be, “Do I really need to bake this right now?”

Too Chocolate Cake

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Published on: January 29, 2013

Too Chocolate Cake
 
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Can a chocolate cake be too chocolate? Try this simple, easy, and quick Too Chocolate cake recipe and judge for yourself! Nothing wrong with doing a "doctored cake mix" to make your life easier and the dessert lovers around you happy!
Ingredients
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 eggs
  • ½ cup warm water (I prefer to use strong coffee instead)
  • 2 cups (1 12 oz. package) semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. (You don't have to use a bundt pan. You can use whatever you prefer as this cake holds firm.)
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

 

Apple Of A Pie

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Published on: January 28, 2013

Apple Of A Pie
 
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Recipe type: Sweets & Desserts
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Whether you're building appetizers or desserts, our Apple of a Pie not only has great eye appeal, but it's easy to make and sure to please.
Ingredients
  • 5-6 apples (They need to be firm and look good to stand on their own. I use nothing but Granny Smiths in my apple pie recipes.)
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • pie crust (either store brought or home made - your choice)
Instructions
  1. Pre-heat oven to 375 F.
  2. Cut off the top of 4 apples and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. If you're not skilled, just throw the interior apples away and chop up additional apples for filling (that's why we have extra apples!).
  3. Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
  4. Mix sliced apples with sugar and cinnamon in a bowl. If you prefer more or less cinnamon or sugar, make adjustments as desired. But first time out, you'll likely want to follow the recipe.
  5. Scoop sliced apples into hollow apples.
  6. Roll out pie crust and slice into ¼ inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
  7. Cover the top of the apple in a lattice pattern with pie crust strips (as shown in picture).
  8. Place apples in an 8×8 pan.
  9. Add just enough water to the cover the bottom of the pan.
  10. Cover with foil and bake for 20-25 minutes.
  11. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

 

Chocolate Chip Pie

Categories: Baked Goods, Desserts, Pies
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Published on: January 26, 2013
Chocolate Chip Pie
 
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Is it a cookie? Is it a pie? Is it a pie that's a cookie or a cookie that's a pie? Maybe - Just Maybe - it's a pie that tastes like a cookie. But with a brown sugar base with chopped nuts and chocolate chips, it's a sweet treat that's sure to please no matter which it resembles more!
Ingredients
  • 1 unbaked 9-inch deep-dish pie shell
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¾ cup (1½ sticks) butter or margarine, softened
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • 1 cup chopped nuts (walnut, pecan, whatever-you-like)
  • Sweetened whipped cream or ice cream (optional - preferred by me)
Instructions
  1. Preheat oven to 325° F.
  2. Beat eggs in large mixing bowl on high speed until foamy.
  3. Beat in flour, white sugar and brown sugar.
  4. Beat in butter.
  5. Stir in chocolate chips and nuts.
  6. Spread mixture into pie shell.
  7. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.
  8. Cool on wire rack.
  9. Serve warm with whipped cream or ice cream (again - my preference), if desired.

Super Mega-Ultimate Twinkies Supreme

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Published on: December 15, 2012
Super Mega-Ultimate Twinkies Supreme
 
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Recipe type: Sweets & Desserts
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Ever wondered how to make your Twinkies experience even better? Well spend a little time and reap the rewards of our SUPER MEGA-ULTIMATE Twinkies SUPREME! It's as good as Twinkies get!
Ingredients
  • I box (10) Twinkies
  • 3 cups milk
  • 3 eggs
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla
Instructions
  1. Preheat oven to 350F
  2. Unwrap Twinkies and arrange in 8x8 baking pan
  3. In medium mixing bowl, beat eggs with wire whip
  4. Add milk, nutmeg, and vanilla and beat until well mixed
  5. Pour milk mixture slowly over Twinkies
  6. Bake 40 minutes or until knife inserted in center comes out clean
  7. Serve warm - With or without milk

Ultimate Coconut Cream Pie

Categories: Pies, Sweets & Desserts
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Published on: December 3, 2012

Ultimate Coconut Cream Pie
 
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Recipe type: Pies
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This is an enhanced version of my Heavenly Coconut Cream Pie. Neither could be my normal easy and tastey type recipes I always strive for. But it's coconut cream pie! It ain't supposed to be easy! Well, my Easy EASY Coconut Cream Pie is pretty darned easy. But here we're looking for wondrous coconut cream pie - And here we've found it!
Ingredients
  • ¾ cup sugar
  • 1½ cups unsweetened coconut milk
  • 1½ cups whole milk
  • ¼ cup cornstarch
  • 5 egg yolks
  • ¼ teaspoon salt
  • 1 cup flaked, unsweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell
  • ⅓ cup toasted coconut
Whipped Cream
  • 1 pint whipping cream
  • ⅓ cup sugar
Instructions
  1. In a nonstick 1-quart saucepan, combine ¾ cup sugar, coconut milk, and 1 cup milk. Scald mixture.
  2. In a small mixing bowl, whisk the remaining ½ cup milk and cornstarch together to make a slurry.
  3. Whisk egg yolks with salt in medium bowl. Temper yolks by adding ½ cup scaled milk mixture to yolks and whisk well.
  4. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
  5. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
  6. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
Whipped Cream
  1. Whip cream together with ⅓ cup sugar until stiff. (I like to add a cap of vanilla extract)
  2. Spread evenly over pie and sprinkle with toasted coconut flakes.

 

Easy EASY Coconut Cream Pie

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Published on: November 28, 2012

Easy EASY Coconut Cream Pie
 
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There was a time while working on my Heavenly Coconut Cream Pie recipe, I thought, "This could be easier". If you recall, I like to create recipes that are simple and taste great. So I took all the ingredients, whipped them in a blender, and after a few misses, came up with this SIMPLE and GREAT TASTING coconut cream pie. It's the blender that makes this possible. Please don't try this recipe without using a blender. You will be disappointed.
Ingredients
  • 2 cups milk
  • ¼ cup (1/2 stick) butter or margarine, softened
  • 1½ teaspoon vanilla
  • ¾ cup sugar
  • ½ cup all-purpose baking mix
  • 4 eggs
  • 1⅓ cup baking coconut
OPTIONAL Whipped Cream
  • 1 pint whipping cream
  • ⅓ cup sugar
  • ⅛ cup toasted coconut
Instructions
  1. Put milk, sugar, baking mix, eggs, butter and vanilla in blender container and cover.
  2. Blend on low speed 3 minutes.
  3. Pour into greased 9-inch pie dish.
  4. Sprinkle with coconut.
  5. Bake at 350F for 40 minutes or until center of pie is set and top is golden brown.
  6. Serve warm or cool on wire rack.
OPTIONAL Whipped Cream
  1. Whip cream together with ⅓ cup sugar until stiff. (I like to add a cap of vanilla extract)
  2. Spread evenly over pie and sprinkle with toasted coconut.

 

Cheesy Easy Au Gratin Potatoes

Categories: On the Side, Vegetables
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Published on: November 26, 2012
Cheesy Easy Au Gratin Potatoes
 
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While not tru au gratin, these are flavorful and simple. My favorite kind of recipe!
Ingredients
Potatoes:
  • 3 tablespoons butter
  • 1 large yellow onion, chopped
  • ¼ cup all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 cup milk
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 26-ounce bag frozen shredded hash browns
  • ½ cup light sour cream
Topping:
  • 3 cups cornflakes, lightly crushed
  • 2 tablespoons butter, melted
Instructions
  1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
  2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
  3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.
  4. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
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