Amy's Favorite Cocoa Mix
This is the only cocoa mix I make anymore- it is perfect. It would make a wonderful holiday gift too!
4 cups nonfat dry milk powder
1 1/2 cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 ounce) package instant chocolate fudge pudding (I just use the Aldi chocolate pudding mix)
1. Place all ingredients in large bowl.
2. Stir together with a wire whisk.
3. Place mix in a sifter and sift to make a really fine powder.
4. This really make sure everything is really combined.
5. Store in a sealed container.
6. Add 1/2 cup of mix to an 8oz.mug filled with water (If you don't like a rich cup of cocoa, stick to 1/4 cup of the mix)
Showing posts with label To Try Out. Show all posts
Showing posts with label To Try Out. Show all posts
September 8, 2008
Fettuccine with Steak and Zucchini
Fettuccine with Steak and Zucchini
Prep: 10 min, Cook: 15 min.
* 1 lb. fettuccine or other pasta
* 1 Tbs. unsalted butter
* 2 Tbs. olive oil
* 3/4 lb. onions, thinly sliced
* 4 cloves garlic, minced
* 3/4 lb. zucchini, cut into 1/2 inch cubes
* 1 tsp. basil, or 1/3 cup fresh, chopped
* 1 lb. round steaks or top sirloin, thinly sliced across the grain
* 1/4 cup grated Parmesan cheese
Cook fettuccine in boiling salted water until al dente. Drain. Returnpasta to saucepan. Toss with butter and keep warm. Heat oil in a heavynonstick skillet over medium high heat. Sauté onions 2-3 minutes,stirring frequently. Add garlic and zucchini and continue to sautéanother 4-5 minutes or until zucchini softens. Stir in basil, and saltand pepper to taste. Transfer vegetables to a platter and keep warm.Add steak slices to skillet and sauté 5 minutes, stirring frequently,or until meat is just cooked throughout. Combine vegetables, meat andpasta in a serving bowl. Serve with Parmesan.
Prep: 10 min, Cook: 15 min.
* 1 lb. fettuccine or other pasta
* 1 Tbs. unsalted butter
* 2 Tbs. olive oil
* 3/4 lb. onions, thinly sliced
* 4 cloves garlic, minced
* 3/4 lb. zucchini, cut into 1/2 inch cubes
* 1 tsp. basil, or 1/3 cup fresh, chopped
* 1 lb. round steaks or top sirloin, thinly sliced across the grain
* 1/4 cup grated Parmesan cheese
Cook fettuccine in boiling salted water until al dente. Drain. Returnpasta to saucepan. Toss with butter and keep warm. Heat oil in a heavynonstick skillet over medium high heat. Sauté onions 2-3 minutes,stirring frequently. Add garlic and zucchini and continue to sautéanother 4-5 minutes or until zucchini softens. Stir in basil, and saltand pepper to taste. Transfer vegetables to a platter and keep warm.Add steak slices to skillet and sauté 5 minutes, stirring frequently,or until meat is just cooked throughout. Combine vegetables, meat andpasta in a serving bowl. Serve with Parmesan.
Hot Drink Mixes
Hot Chocolate Mix
1 6-oz. can of Nestles Quick
1 8-qt. size box of Carnation non-fat dry milk
1 10- or 11-oz. jar of dry coffee creamer
1 cup powdered sugar
Mix the above ingredients together and store in a labeled container. To make one mug of cocoa, place 4 rounded Tablespoons of the mix into a large mug. Add 1 cup of boiling water and stir well to dissolve. Top with marshmallows or whipped cream if desired.Makes 100 1-cup servings
Rich Cocoa
1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup baking cocoa powder
Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regularmug.
Variations:
* Peppermint-- add 8 crushed peppermint Lifesavers to a batch of mix
* Vanilla-- add 5 teaspoons vanilla powder to a batch of mix
* Cinnamon-- add 4 teaspoons cinnamon to a batch of mix
Austrian Mocha Expresso
1/2 cup of instant coffee
2-1/2 cups nonfat dry milk
1/2 cup of sugar
1/4 cup baking cocoa powder
Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. This blend is so delicious and smooth that people linger over it for hours. It's especially relaxing and refreshing, and so satisfying.
Italian Cafe Orange Cappuccino
1 cup of instant coffee
1-1/2 cups sugar
2 cups nonfat dry milk
1 teaspoon dry grated orange peel
Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. Unique blended orange flavor and coffee tastes like the coffee from the country it represents. It's so different, it's great!
Cafe Vienna
1 cup instant coffee
1-1/3 cups sugar
1-1/3 cups nonfat dry milk
1 tsp. cinnamon
Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. In Vienna, they drink this enticing coffee that makes for interesting conversation. The cinnamon is so delicious.... you will love it!
1 6-oz. can of Nestles Quick
1 8-qt. size box of Carnation non-fat dry milk
1 10- or 11-oz. jar of dry coffee creamer
1 cup powdered sugar
Mix the above ingredients together and store in a labeled container. To make one mug of cocoa, place 4 rounded Tablespoons of the mix into a large mug. Add 1 cup of boiling water and stir well to dissolve. Top with marshmallows or whipped cream if desired.Makes 100 1-cup servings
Rich Cocoa
1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup baking cocoa powder
Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regularmug.
Variations:
* Peppermint-- add 8 crushed peppermint Lifesavers to a batch of mix
* Vanilla-- add 5 teaspoons vanilla powder to a batch of mix
* Cinnamon-- add 4 teaspoons cinnamon to a batch of mix
Austrian Mocha Expresso
1/2 cup of instant coffee
2-1/2 cups nonfat dry milk
1/2 cup of sugar
1/4 cup baking cocoa powder
Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. This blend is so delicious and smooth that people linger over it for hours. It's especially relaxing and refreshing, and so satisfying.
Italian Cafe Orange Cappuccino
1 cup of instant coffee
1-1/2 cups sugar
2 cups nonfat dry milk
1 teaspoon dry grated orange peel
Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. Unique blended orange flavor and coffee tastes like the coffee from the country it represents. It's so different, it's great!
Cafe Vienna
1 cup instant coffee
1-1/3 cups sugar
1-1/3 cups nonfat dry milk
1 tsp. cinnamon
Mix well and store in a labeled container. To serve, add two teaspoons or more to taste to a cup of steaming hot water. In Vienna, they drink this enticing coffee that makes for interesting conversation. The cinnamon is so delicious.... you will love it!
Five Cheeses and Macaroni
Five Cheeses and Macaroni
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1/2 tsp dry mustard, optional
2 cups (8 oz) sharp cheddar, shredded
1/2 cup colby, shredded
1/2 cup monterey jack, shredded
1/2 cup parmesan, shredded
1/2 cup cottage cheese
2 cups macaroni
Cook macaroni al dente and set aside.Melt butter in large saucepan over low heat. Blend in flour. Cook,stirring constantly, for 1 minute. Add mustard after flour, if using.Gradually add milk; cook, stirring constantly. As milk is starting tothicken, add cottage cheese. Continue cooking and stirring untilthickened. Add all the rest of the cheeses, stirring until melted.
Put macaroni in slow cooker and pour cheese mix in; mix well.
Cook on low heat for 6 to 8 hours.
Baked directions:Reserve about 1/2 to 3/4 cup of a mix of all the cheeses, exceptcottage cheese. Put macaroni in large bowl (3-1/2 qt), pour cheesesauce in; mix well.Pour into 2-1/2 qt greased casserole.Sprinkle reserved cheese on top.Bake at 375° for 20 to 25 minutes.
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1/2 tsp dry mustard, optional
2 cups (8 oz) sharp cheddar, shredded
1/2 cup colby, shredded
1/2 cup monterey jack, shredded
1/2 cup parmesan, shredded
1/2 cup cottage cheese
2 cups macaroni
Cook macaroni al dente and set aside.Melt butter in large saucepan over low heat. Blend in flour. Cook,stirring constantly, for 1 minute. Add mustard after flour, if using.Gradually add milk; cook, stirring constantly. As milk is starting tothicken, add cottage cheese. Continue cooking and stirring untilthickened. Add all the rest of the cheeses, stirring until melted.
Put macaroni in slow cooker and pour cheese mix in; mix well.
Cook on low heat for 6 to 8 hours.
Baked directions:Reserve about 1/2 to 3/4 cup of a mix of all the cheeses, exceptcottage cheese. Put macaroni in large bowl (3-1/2 qt), pour cheesesauce in; mix well.Pour into 2-1/2 qt greased casserole.Sprinkle reserved cheese on top.Bake at 375° for 20 to 25 minutes.
Crockpot German Potato Salad
Crockpot German Potato Salad
4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
2 to 3 tablespoons sugar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled
sugar, optional
Combine all ingredients except parsley and bacon.Add salt and pepper to taste.Stir and cook for 5 to 7 hours in crockpot.Garnish with bacon and parsley.
4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
2 to 3 tablespoons sugar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled
sugar, optional
Combine all ingredients except parsley and bacon.Add salt and pepper to taste.Stir and cook for 5 to 7 hours in crockpot.Garnish with bacon and parsley.
Crockpot Creamy Ranch Potatoes
Crockpot Creamy Ranch Potatoes
2 pounds small red potatoes, quartered
1 (8 oz.) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 3/4 oz.) can condensed cream of potato soup
Place potatoes in crockpot.In a small bowl combine cream cheese and salad dressing mix. Stir insoup. Add to potatoes.Cover; cook on low 7 to 9 hours. Stir to blend before serving.
2 pounds small red potatoes, quartered
1 (8 oz.) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 3/4 oz.) can condensed cream of potato soup
Place potatoes in crockpot.In a small bowl combine cream cheese and salad dressing mix. Stir insoup. Add to potatoes.Cover; cook on low 7 to 9 hours. Stir to blend before serving.
August 31, 2008
Spice Rub
SOUL FOOD COLUMN - SPICE RUB
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate, or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground.
In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in Steak au poivre.
Spice rubs can also have ingredients like herbs, crushed garlic or oil added to make a paste. The spice rub can be left on or partially removed before cooking.
Spice rubs are mainly used for preparing meats and fish. There are a large number of different recipes for rubs and most of them are targeted towards a specific kind of food.
The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture to culture.
BBQ BRISKET RUB
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.
BEST ODDS RIB RUB
This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon salt
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate, or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground.
In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in Steak au poivre.
Spice rubs can also have ingredients like herbs, crushed garlic or oil added to make a paste. The spice rub can be left on or partially removed before cooking.
Spice rubs are mainly used for preparing meats and fish. There are a large number of different recipes for rubs and most of them are targeted towards a specific kind of food.
The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture to culture.
BBQ BRISKET RUB
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.
BEST ODDS RIB RUB
This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon salt
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar
Sizzler Cheese Toast
Sizzler Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.1. Preheat a griddle or large frying pan on medium-high.2. Spread cheese mixture on bread about 1/4" thick.3. Place bread cheese side down on griddle. Cook until cheese has browned.
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.1. Preheat a griddle or large frying pan on medium-high.2. Spread cheese mixture on bread about 1/4" thick.3. Place bread cheese side down on griddle. Cook until cheese has browned.
Fried Catfish Po Boys
Fried Catfish Po Boys
Servings: 4
4 Catfish fillets (4 - 6 oz.)
1/2 c All-purpose flour
1 lg Egg
1/4 c Milk
3/4 c Yellow cornmeal
2 ts Cayenne pepper
1 ts Garlic powder
1 ts Salt
1/2 ts Black pepper
6 tb Salad oil
4 ea French bread rolls - 6" long Slightly warmed
1/2 c Mayonnaise
2 c Shredded lettuce
2 md Ripe tomatoes - sliced thin
Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal withcayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmealmixture. Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets untilcrisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutesmore. Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightlywith mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato
Servings: 4
4 Catfish fillets (4 - 6 oz.)
1/2 c All-purpose flour
1 lg Egg
1/4 c Milk
3/4 c Yellow cornmeal
2 ts Cayenne pepper
1 ts Garlic powder
1 ts Salt
1/2 ts Black pepper
6 tb Salad oil
4 ea French bread rolls - 6" long Slightly warmed
1/2 c Mayonnaise
2 c Shredded lettuce
2 md Ripe tomatoes - sliced thin
Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal withcayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmealmixture. Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets untilcrisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutesmore. Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightlywith mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato
Death By Chocolate Upside Down Cake
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips
Preheat oven to 375 Grease 13 x 9 inch pan.Sprinkle coconut and pecans evenly over bottom of greased pan.In large bowl mix cake mix, oil, water & eggs at a low speed untilmoistened. Beat 2 minutes at high speed. Spoon batter evenly overcoconut & pecans.FrostingIn another large bowl combine powdered sugar, margarine and creamcheese. Beat until smooth and creamy. Spoon evenly over batter towithin 1" of edges.Bake at 375F 40-50 minutes or until tests done.
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips
Preheat oven to 375 Grease 13 x 9 inch pan.Sprinkle coconut and pecans evenly over bottom of greased pan.In large bowl mix cake mix, oil, water & eggs at a low speed untilmoistened. Beat 2 minutes at high speed. Spoon batter evenly overcoconut & pecans.FrostingIn another large bowl combine powdered sugar, margarine and creamcheese. Beat until smooth and creamy. Spoon evenly over batter towithin 1" of edges.Bake at 375F 40-50 minutes or until tests done.
Cattleman's Spread
Cattleman's Spread
1 cup pecans - chopped
2 tablespoons butter or margarine
16 ounces cream cheese - softened
1 cup sour cream
1/2 teaspoon garlic powder
5 ounces dried beef - chopped
4 teaspoons diced onion
crackers and breadsticks
In a skillet, saute pecans in butter until golden; set aside. In amixing bowl, beat cream cheese until smooth. Add sour cream and garlicpowder; mix well. Stir in beef and onion. Spread into a greased 8-in.square baking dish. Top with the pecans.Bake, uncovered, at 350 degrees for 20 minutes or until heatedthrough. Serve with crackers and breadsticks.Yield: 3 1/2 cups.
1 cup pecans - chopped
2 tablespoons butter or margarine
16 ounces cream cheese - softened
1 cup sour cream
1/2 teaspoon garlic powder
5 ounces dried beef - chopped
4 teaspoons diced onion
crackers and breadsticks
In a skillet, saute pecans in butter until golden; set aside. In amixing bowl, beat cream cheese until smooth. Add sour cream and garlicpowder; mix well. Stir in beef and onion. Spread into a greased 8-in.square baking dish. Top with the pecans.Bake, uncovered, at 350 degrees for 20 minutes or until heatedthrough. Serve with crackers and breadsticks.Yield: 3 1/2 cups.
3 Cheese Enchilada's
3 Cheese Enchilada's
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack andMozzarellacheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Directions:Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumininmedium bowl.Spread 1 cup salsa onto bottom of 13x9-inch baking dish.Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.Placetortillas, seam side down, on salsa. Top with remaining salsa andcheese.Bake at 350° F for 30 minutes or until thoroughly heated. Serve withslicedblack olives, sliced green onions and sour cream, if desired.
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack andMozzarellacheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Directions:Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumininmedium bowl.Spread 1 cup salsa onto bottom of 13x9-inch baking dish.Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.Placetortillas, seam side down, on salsa. Top with remaining salsa andcheese.Bake at 350° F for 30 minutes or until thoroughly heated. Serve withslicedblack olives, sliced green onions and sour cream, if desired.
Cucumber Salad
Labor Day Country Cucumber Salad
Nothin' fancy---easy as pie! And so refreshing on a hot afternoon.
1 Onion -- thinly sliced
1/2 cup White Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Cucumbers, 2 large
Slice cucumbers crosswise very thinly (use a slicing machine or a mandolin if available); put into glass serving dish. Add onion and mix well. Whisk remaining ingredients in small bowl until sugar is dissolved; pour over cucumbers and onions and mix well. Cover and refrigerate at least 24 hours before using, stirring occasionally.
Serves: 6
Nothin' fancy---easy as pie! And so refreshing on a hot afternoon.
1 Onion -- thinly sliced
1/2 cup White Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Cucumbers, 2 large
Slice cucumbers crosswise very thinly (use a slicing machine or a mandolin if available); put into glass serving dish. Add onion and mix well. Whisk remaining ingredients in small bowl until sugar is dissolved; pour over cucumbers and onions and mix well. Cover and refrigerate at least 24 hours before using, stirring occasionally.
Serves: 6
Brazilian Dreams
Brazilian Dreams
from Brazil
1/2 cup of water
1 1/2 tsps sugar
pinch of salt
1/2 cup of flour
2 eggs
salad oil for deep frying
powdered sugar and cinnamon sifted together
1. Place the water, sugar, and salt in a saucepan and bring to a boil.
2. Add the flour and stir quickly until the mixture forms a ball that doesn't separate.
3. Remove from the stove and cool. Add an egg and beat the mixture with a spoon until smooth. Add the other egg, beating the mixture thoroughly.
4. Drop small balls of the dough from a teaspoon into deep hot oil. Take out when brown and drain on a paper towel. Sprinkle with powdered sugar/cinnamon mixture.
from Brazil
1/2 cup of water
1 1/2 tsps sugar
pinch of salt
1/2 cup of flour
2 eggs
salad oil for deep frying
powdered sugar and cinnamon sifted together
1. Place the water, sugar, and salt in a saucepan and bring to a boil.
2. Add the flour and stir quickly until the mixture forms a ball that doesn't separate.
3. Remove from the stove and cool. Add an egg and beat the mixture with a spoon until smooth. Add the other egg, beating the mixture thoroughly.
4. Drop small balls of the dough from a teaspoon into deep hot oil. Take out when brown and drain on a paper towel. Sprinkle with powdered sugar/cinnamon mixture.
Cool Lemon Cake
COOL LEMON CAKE
1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping
Bake cake as directed on box in 9x13 rectangle pan and setaside to cool in pan. Next cook pudding as directed and setaside to cool as well. When cake is cooled, cut about 6holes 2/3 down and hollow out. Do not cut down to bottom ofpan. Pour pudding all over top of cake and let drip inholes. Spread whipped topping all over top of cake,covering pudding and refridgerate for at least an hour.
Note: I'm not going to try it with the whipped topping but with real whipped cream.
1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping
Bake cake as directed on box in 9x13 rectangle pan and setaside to cool in pan. Next cook pudding as directed and setaside to cool as well. When cake is cooled, cut about 6holes 2/3 down and hollow out. Do not cut down to bottom ofpan. Pour pudding all over top of cake and let drip inholes. Spread whipped topping all over top of cake,covering pudding and refridgerate for at least an hour.
Note: I'm not going to try it with the whipped topping but with real whipped cream.
Subscribe to:
Posts (Atom)