July 30, 2010
1/2 cup sweetened condensed milk
1/6 cup white chocolate chips (good quality works best)
1 TBS vanilla extract
pinch of salt
1/4 cup sour cream
1-1/4 cup cold whipping cream
1. In a microwave safe dish heat white chocolate chips and sweetened condensed milk together until when stirred chocolate is melted and smooth. (50% power for about 1 minute) Set aside to cool.
2. When sweetened condensed milk and white chocolate are cooled add vanilla extract, salt and sour cream. Beat well.
3. In another bowl beat whipping cream, with an electric mixer, until soft peaks form (about 2 minutes on medium-high).
4. Whisk 1/3 of the whipped cream into the white chocolate mixture. Using a rubber spatula gently fold in the rest of the whipped cream until fully incorporated.
5. Place the mixture in a airtight container and freeze for at least 6 hours or up to 2 weeks. If not eating ice cream for a few days, place plastic wrap or wax paper right on top of surface of ice cream before covering and freezing.
July 26, 2010
July 20, 2010
from Country Woman August/September 2010
3/4 cup cold milk
1/4 cup peach nectar or orange juice
1 TBS honey
2 cups sliced peeled fresh or frozen peaches, thawed (about 2-3 peaches)
3 cups vanilla ice cream
1. In a blender, combine the milk, peach nectar or orange juice, honey and peaches; cover and process until smooth
2. Add ice cream; cover and process about 30 seconds longer or until smooth.
3. Pour into chilled glasses and serve immediately.
Makes about 4 servings
July 17, 2010
adapted from My Kitchen Cafe
Yellow cake mix (it is good using the Homemade Yellow Cake Mix)
Cooking Apples sliced thin (you can use peaches also, fresh or canned or fruit of choice)
1/2 cup butter, cold cut in small pieces
1 cup Fresca, Sprite, or 7-up
vanilla ice cream, or whipped cream, optional
1. Grease a 9x13 inch pan. Preheat oven to 350℉.
2. Layer apples on the bottom of prepared pan close together. About 2 layers of apples depending how thinly sliced you cut them.
3. Cover apples evenly with dry cake mix.
4. Dot butter pieces on top of cake mix.
5. Pour soda pop evenly on top of cake mix and butter. Don't mix in.
6. Bake for 45 minutes or until browned.
Serve warm with ice cream or whipped cream if desired
July 10, 2010
1 cup packed brown sugar
2 TBS butter
1/4 cup evaporated milk (or regular) maybe more for frosting consistency
2 cups confectioners' sugar
1-1/2 tsp. vanilla extract
1. In saucepan bring brown sugar, butter, and milk to a boil. Stirring constantly boil for 2 minutes or until sugar is dissolved. Let cool.
2. When cool add confectioners' sugar beating well after each cup. If it is too thick add a little more milk 1 tsp at a time, until you reach a desired frosting consistency. Add vanilla and beat well. Frost cooled cake.
Makes enough for a 9"x13" cake. Good on the homemade yellow cake mix.
July 8, 2010
*Note: the recipe calls for cake flour, which I never have so you can substitute 2- 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for the three cups of flour called for in the recipe.
2 cups sugar
1- 1/2 cups all-purpose flour
1 -1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 TBS baking powder
1 tsp. salt
16 TBS butter (2 sticks), cut into 1/2-inch pieces and chilled
1 TBS vanilla extract
1. In food processor process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine.
2. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this pretty fine). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.
To make the cake:
prepared cake mix
1-1/4 cups warm water
2 eggs, room temperature
3. Adjust an oven rack to the middle position and preheat the oven to 350℉. Grease and flour your pan of choice (See note below the recipe).4. With an electric mixer, beat the prepared cake mix, 1 -1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes.
5. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. (*See note below for other pans). Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.
**Note: Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)
July 1, 2010
from the Sisters' Cafe
3 cups quick oats
3 cups whole wheat flour
2 cups all-purpose flour
3 TBS sugar
3 TBS baking powder
1 TBS salt
1 TBS baking soda
1 cup vegetable oil
1. Mix all dry ingredients together in a mixer with paddle attachment or by hand. Drizzle oil while mixer is running on low. When all the oil in mixed in, use your hand to squeeze a clump of mix. If it stays together it is ready. If it is still crumbly add 1 TBS oil at a time until right consistency.
2. Store in an airtight container for up to 2 weeks. Or store in fridge or freezer for longer.
Yield 10 cups of mix
TO MAKE PANCAKES:
1. Whisk together one cup of mix, one cup of buttermilk, and one egg. It will appear thin but will thicken up. Cook on a preheated griddle. When the top bubbles and edges appear dry it is time to turn and cook the other side.
1 cup of mix will make about 6 or 7 -4 inch pancakes.