Finally - the weekend! Okay, so it's technically Friday, but if it's Friday, can the weekend be far behind? I think not. In the meantime, here are six yummy recipes to kick-start the weekend. Enjoy!
ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS
This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
ROCKY ROAD CAKE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9” pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
LATKES WITH SOUR CREAM-MUSHROOM SAUCE
This comes from FamilyTime, and begins, “Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.” Serves: 16; Prep Time: 20 minutes; Cook Time: 20 minutes.
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=66169.
Ingredients
2 large russet potatoes, shredded (about 3 cups)
5 green onions, chopped (about 1/2 cup plus 2 tablespoons)
1/4 cup all-purpose flour
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
vegetable oil
1 cup sour cream
Directions
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
CHICKEN POT PIE CUPCAKES
If you're like me, you're thinking, Chicken Pot Pie Cupcakes? But then, maybe it's not so far-fetched.
This recipe comes from Tablespoon.com. Prep Time: 20 min; Total Time: 35 min; Servings: 10.
To view this online, click here.
Ingredients
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup Green Giant™ Valley Fresh Steamers™ frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury™ refrigerated biscuits
Directions
Preheat your oven to 400ºF.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in!
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
Showing posts with label Stuffed French Toast With Fresh Berry Topping. Show all posts
Showing posts with label Stuffed French Toast With Fresh Berry Topping. Show all posts
Friday, September 11, 2015
Friday, June 27, 2014
Weekend Meals
Ahhh...Friday. Can the weekend be far behind? We still need to eat, so here are some more yummy recipes for your weekend. Enjoy!
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
SOUTHERN-STYLE BREAD PUDDING
This one is from the Food Network's kitchens; the direct link to this yummy recipe is here.
Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 1 hr 40 min; Cook: 50 min; Yield: 8 to 10 servings; Level: Easy
Ingredients
Bread Pudding:
4 tablespoons unsalted butter, softened
6 cups 1-inch cubes Italian bread
5 cups half-and-half
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
4 large eggs, lightly beaten
Sauce:
2 cups raspberries (a few reserved for garnish)
2 cups sliced strawberries
1 tablespoon honey, plus more if desired
2 teaspoons fresh lime juice
Vanilla ice cream or whipped cream, for serving
Directions
For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.
GLUTEN-FREE BISCUITS WITH JAM
This is from Seattle's Macrina Bakery.
Ingredients
1 cup brown rice flour
1 cup tapioca flour
3/4 cup oat flour
1/2 cup sugar, divided
*1 1/2 teaspoons xanthan gum
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups plus 2 tablespoons heavy cream, divided
1/2 cup good-quality jam or jelly
*Found in the specialty flour section of most food stores.
Preparation
Makes Eight 4-Inch Biscuits
Position a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.
Sift together the flours, 1/4 cup of sugar, xanthan gum, baking powder and salt in a medium bowl and whisk thoroughly to combine. Make a well in the center and pour in 2 cups of the cream. Working quickly and gently with a rubber spatula (overmixing can result in tough biscuits), fold the cream into the dry ingredients. This should take about 1 minute.
Sprinkle a work surface with brown rice flour. Turn the dough out and roll it into a 3-by-14-inch log. Divide the log in half, then cut each half into 4 pieces to make a total of 8 equal pieces. Form each piece into a roughly circle-shaped biscuit. Place the biscuits 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the remaining 1/4 cup of sugar. Bake for 25 to 30 minutes or until the biscuits are golden brown on top and bottom. Cool on the sheet for 15 minutes.
Using a teaspoon, scoop out a quarter-size piece from the center of each biscuit, digging about halfway down. Fill each indentation with about 1 tablespoon of the jam or jelly.
HEALTHY ONION RINGS
From Sandra Lee of the Food Network's Semi-Homemade Cooking. Sandra writes, "Extra crunchy onion rings with half the guilt!" Prep. time: 8 minutes; Cooking time: 30 minutes; Serves: Serves 4
Ingredients
Nonstick vegetable cooking spray, PAM®
1 large onion
1 1/4 cups Italian style bread crumbs, Progresso®
1/2 teaspoon minced fresh garlic, McCormick®
1 cup lowfat milk
1 cup all-purpose flour, Pillsbury®
3 large egg whites, beaten slightly
Directions
Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.
Cut onion into 1/2-inch-thick slices. Separate slices into rings.
In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls.
Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.
OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE
I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"
Ingredients:
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners’ sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
Directions:
Heat oven to 350 degrees F. Grease three 10-inch springform pans.
Cake:
In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
Butter Cream:
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
To Assemble:
Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).
Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).
MACARONI AND CHEESE
This is from a really cool emailing list called Roadfood.com. Check it out! The recipe starts out, "The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal." This one is from the Blue Willow Inn. Preparation Time: 10 minutes; Cook Time: 50 minutes; Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions: Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese. Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes. Remove from oven and top with reserved cheese. Return to oven only long enough for the cheese to melt.
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
SOUTHERN-STYLE BREAD PUDDING
This one is from the Food Network's kitchens; the direct link to this yummy recipe is here.
Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 1 hr 40 min; Cook: 50 min; Yield: 8 to 10 servings; Level: Easy
Ingredients
Bread Pudding:
4 tablespoons unsalted butter, softened
6 cups 1-inch cubes Italian bread
5 cups half-and-half
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
4 large eggs, lightly beaten
Sauce:
2 cups raspberries (a few reserved for garnish)
2 cups sliced strawberries
1 tablespoon honey, plus more if desired
2 teaspoons fresh lime juice
Vanilla ice cream or whipped cream, for serving
Directions
For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.
GLUTEN-FREE BISCUITS WITH JAM
This is from Seattle's Macrina Bakery.
Ingredients
1 cup brown rice flour
1 cup tapioca flour
3/4 cup oat flour
1/2 cup sugar, divided
*1 1/2 teaspoons xanthan gum
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups plus 2 tablespoons heavy cream, divided
1/2 cup good-quality jam or jelly
*Found in the specialty flour section of most food stores.
Preparation
Makes Eight 4-Inch Biscuits
Position a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.
Sift together the flours, 1/4 cup of sugar, xanthan gum, baking powder and salt in a medium bowl and whisk thoroughly to combine. Make a well in the center and pour in 2 cups of the cream. Working quickly and gently with a rubber spatula (overmixing can result in tough biscuits), fold the cream into the dry ingredients. This should take about 1 minute.
Sprinkle a work surface with brown rice flour. Turn the dough out and roll it into a 3-by-14-inch log. Divide the log in half, then cut each half into 4 pieces to make a total of 8 equal pieces. Form each piece into a roughly circle-shaped biscuit. Place the biscuits 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the remaining 1/4 cup of sugar. Bake for 25 to 30 minutes or until the biscuits are golden brown on top and bottom. Cool on the sheet for 15 minutes.
Using a teaspoon, scoop out a quarter-size piece from the center of each biscuit, digging about halfway down. Fill each indentation with about 1 tablespoon of the jam or jelly.
HEALTHY ONION RINGS
From Sandra Lee of the Food Network's Semi-Homemade Cooking. Sandra writes, "Extra crunchy onion rings with half the guilt!" Prep. time: 8 minutes; Cooking time: 30 minutes; Serves: Serves 4
Ingredients
Nonstick vegetable cooking spray, PAM®
1 large onion
1 1/4 cups Italian style bread crumbs, Progresso®
1/2 teaspoon minced fresh garlic, McCormick®
1 cup lowfat milk
1 cup all-purpose flour, Pillsbury®
3 large egg whites, beaten slightly
Directions
Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.
Cut onion into 1/2-inch-thick slices. Separate slices into rings.
In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls.
Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.
OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE
I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"
Ingredients:
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners’ sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
Directions:
Heat oven to 350 degrees F. Grease three 10-inch springform pans.
Cake:
In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
Butter Cream:
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
To Assemble:
Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).
Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).
MACARONI AND CHEESE
This is from a really cool emailing list called Roadfood.com. Check it out! The recipe starts out, "The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal." This one is from the Blue Willow Inn. Preparation Time: 10 minutes; Cook Time: 50 minutes; Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions: Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese. Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes. Remove from oven and top with reserved cheese. Return to oven only long enough for the cheese to melt.
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