• /
    • Archives / January 2011

Archives For January 2011

Chocolatini Cake with Butter Pecan Frosting

January 25, 2011 — Leave a comment

This recipe is courtesy Karen Tanner

Cake Ingredients:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 c. cocoa
2 1/4 c. flour
1/2 c. buttermilk
2 zucchini, grated
1 cup chocolate chips

Method:
Preheat oven to 350 degrees. Beat butter, oil and sugar with an electric mixer until blended. Add eggs and beat to combine. Mix in salt, baking soda, vanilla an cocoa. Add flour, alternately with buttermilk. Mix in zucchini and chocolate chips. Pour into a greased 9×13 baking pan and bake about 35 minutes, until tested and dine. Cool 10 minutes and frost while warm.

Butter Pecan Frosting Ingredients:
1/2 c. butter
1 cup light brown sugar
1/4 cup heavy cream
1 tsp vanilla
2 1/2 cups powdered sugar
1 cup chopped pecans

Frosting Method:
Melt butter in a small saucepan over low heat. Add brown sugar and cook 1 minute. Remove from heat and add cream and vanilla. Stir in powdered sugar and pecans until combined. Spread over warm cake.

*Please note, no one will ever know there is zucchini in this cake. It simply adds moisture to a really delicious chocolate cake. The frosting is also extra special.

In Uncategorized , , ,
 permalink

Cranberry Upside-Down Cake

January 25, 2011 — Leave a comment

1 cup orange juice
1 1/4 cup dried cranberries
1/3 cup butter
1/2 cup honey

Cake:
1/4 cup butter
1/4 cup applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
2 large eggs
1 egg white
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/3 cup skim milk

Method:
For topping, bring juice to a boil. Turn off heat and cranberries. Soak for 30 minutes; discard juice. Heat butter in a skillet till bubbly. Add honey and cranberries an cook over moderate-heat 5 minutes. Pour into a 9 inch square or round pan. For cake, preheat oven to 350 degrees. Cream butter and sugar. Add vanilla, eggs, and egg white until combined. Add applesauce. Add dry ingredients and milk alternately until completely combined. Pour over cranberries in pan and bake in 40-45 minutes. Cool 15 minutes then invert on platter and allow to slip out of pan.

*Preparation 40 minutes. Serves 8.

In Uncategorized , , ,
 permalink

Sherrie Decker’s Pumpkin Bread

January 25, 2011 — Leave a comment

Ingredients:
3 eggs
2 1/4 c. sugar
1/2 c. water
1 1/2 c. canned pumpkin
3/4 c. vegetable oil
3/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 1/2 tsp. baking soda
2 1/4 c. flour
chocolate chips

Method:
Mix together first five ingredients. In a separate bowl mix next five ingredients and add this gradually to the other mix. Add as many chocolate chips as desired to the mix.

If making loaves: bake at 350 degrees for 45 minutes to an hour.
If making muffins: bake at 350 degrees for 25-30 minutes.

Frosting:
4 oz. cream cheese
1/2 c. butter
1/2 tsp. lemon extract
1/2 tsp. vanilla
1 lb. powder sugar
1/2 to 1 can evaporated milk

In Uncategorized , ,
 permalink

Homemade Chicken Taquitos

January 25, 2011 — Leave a comment

Ingredients:
1/3 c. (3 ounces) cream cheese
1/4 c. green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas
Non stick cooking spray
2 Tbsp vegetable oil (optional)
Kosher salt

Method:
Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20-30 seconds, so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper towels and increase the microwave time.

Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half an inch from the edges, and then roll up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15-20 minutes or until crisp and the ends get golden brown. Cool approx 5 minutes. Serve with sour cream, guacamole, salsa or pico de gallo.

Makes approx 16.

In recipe, Uncategorized , ,
 permalink