I'll Share My Recipe If You Share Yours June 8, 2010

16 years ago

We will try it since the other post isn't working.

Cherry Chip Sheet Cake From the Cake Mix Doctor

Makes 16 to 20 servings

Preparation time: 20 minutes

Baking time: 35 to 40 minutes

Cake:

Vegetable oil spray for misting the pan

Flour for dusting the pan

1 package (18.25 ounces) cherry chip cake mix with pudding (see note)

1 can (21 ounces) cherry pie filling

3 large eggs

1 cup chopped pecans or walnuts, optional

Frosting:

2/3 cup granulated sugar

1/2 cup light corn syrup

3 tablespoons maraschino cherry juice

Dash salt

2 large egg whites

1 teaspoon pure vanilla extract

2/3 cup flaked coconut, optional

1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist a 13- by 9-inch pan with vegetable oil spray, and dust with flour. Shake out the excess flour, and set the pan aside.

2. Place the cake mix, cherry pie filling, eggs, and nuts in a large mixing bowl. Mix with a wooden spoon until well blended, 80 to 100 strokes. Pour the batter into the prepared pan, and place the pan in the oven. Bake the cake until it feels firm when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven, and place it on a wire rack to cool.

3. Meanwhile, prepare the frosting. Place the sugar, corn syrup, maraschino cherry juice, salt, and egg whites in a 2-quart saucepan. With an electric mixer blend on medium speed for 30 seconds, then place the pan over medium-low heat. Continue mixing with the electric mixer until soft peaks form, 8 to 10 minutes. Stop the machine and add the vanilla. Mix on low speed until combined, 30 seconds. Pour the frosting over the cooled cake, and spread it out evenly with a metal spatula. If desired, sprinkle coconut on top of the cake, or decorate it with maraschino cherries reserved from the jar.

Sue

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Comments (6)

paula_pa
16 years ago
This is the only venison recipe I've tried that I absolutely love. I've had a few that I really liked considering they were venison recipes (I'm really not a fan of it) but this is the only one I actually look forward to eating. It's the pepper and celery that do it. I've used beef broth instead of tomato juice and it works. I pretty much wing this recipe when I make it now but as long as the meat is soaked, the peppers and celery are in there, and the meat is cooked long enough that it starts to fall apart, it always works out.

Venison in Sauce

3-4 pound venison roast I used chops
Â½ cup vinegar
2 garlic cloves, minced
2 Tbsp. salt
Cold water
Oil
Large onion, sliced
Half a green pepper, sliced
2 ribs celery
1-2 garlic cloves, minced
1 Â½-2 teaspoon salt
Â¼ teaspoon pepper
Â½ teaspoon dried oregano
Â¼ cup ketchup
1 cup tomato juice I used 6 oz

1. Combine vinegar, garlic cloves and 2 Tbsp. salt. Pour over venison. Add water until meat is covered. Marinate 6-8 hours.
2. Cut meat into pieces. Brown in oil in skillet. Place in slow cooker.
3. Mix remaining ingredients together; then pour into cooker. Stir in meat.
4. Cover. Cook on Low 8-10 hours.
5. Using two forks, pull them meat apart and then stir it through the sauce.
6. Serve on sandwich rolls, or over rice or pasta.
Jasdip
16 years ago
Thanks Sue.
I couldn't even get KT to open for me this morning. (The other forums were good though, I double-checked)

Chocolate Ricotta Mousse (Real Simple)

1 15-ounce container ricotta (about 2 cups)
2 tablespoons confectionersÂ sugar
4 ounces semisweet chocolate, melted, plus more, shaved, for topping

In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)
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I'll share my recipes, if you'll share yours June 9, 2010
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The touch of the vanilla in these chops is very interesting. It really makes the recipe. Whiskey-Glazed Pork Chops 1/2 cup sour mash or bourbon whiskey 1/2 cup apple cider 2 tablespoons light brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 1/2 teaspoon vanilla extract 4 teaspoons cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick I used boneless chops 2 teaspoons vegetable oil Salt and pepper 1 tablespoon unsalted butter 1. Whisk the whiskey or bourbon, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons of the vinegar together in a medium bowl. Transfer 1/4 cup of the whiskey mixture to a gallon-sized zipper-lock plastic bag, add the pork chops, press the air out of the bag, and seal. Turn the bag to coat the chops with the marinade and refrigerate for 1 to 2 hours. Reserve the remaining whiskey mixture. 2. Remove the chops from the bag, pat dry with paper towels, and discard the marinade. Heat the oil in a large skillet over medium high heat until just beginning to smoke. Season the chops with salt and pepper and cook until well browned on both sides and a peek into the thickest part of a chop using a paring knife reveals still-pink meat 1/4 inch from the surface, 3 to 4 minutes per side. Transfer the chops to a plate and cover tightly with foil. 3. Add the reserved whiskey mixture to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, 3 to 5 minutes. Reduce the heat to medium-low and, holding on to the chops, tip the plate to add any accumulated juices back to the skillet. Add the remaining 2 teaspoons vinegar, whisk in the butter, and simmer the glaze until thick and sticky, 2 to 3 minutes. Remove the pan from the heat. 4. Return the chops to the skillet and let rest in the pan until the sauce clings to the chops, turning them occasionally to coat both sides, and a peek into the thickest part of the pork chop using a pairing knife shows completely cooked meat (145ÂºF on an instant-read thermometer), about 5 minutes. Transfer the chops to a platter and spoon the sauce over the meat. Serve.
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I'll share my recipes, if you'll share yours June 16, 2010
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That sounds good Laurel! I really like it that the recipe said to cook it for a short period of time, instead of 20 minutes like in other quinoa recipes. Because of this group, I learned to cook it a short period and we love the crunchy texture of it. 20 minutes would be horrible IMO. CookÂs Illustrated Baked Ziti On the show, they said that cutting the mozzarella into cubes instead of shredding it, ensures that it gets melted throughout the ziti and this becomes a nice gooey recipe. 1 pound whole milk cottage cheese or 1 percent cottage cheese 2 large eggs, lightly beaten 3 ounces grated Parmesan cheese (about 1 1/2 cups) Table salt 1 pound ziti or other short, tubular pasta 2 tablespoons extra virgin olive oil 5 medium garlic cloves , minced 1 (28-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons chopped fresh basil leaves 1 teaspoon sugar Ground black pepper 3/4 teaspoon cornstarch 1 cup heavy cream 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tbsp salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in Â½ cup basil and sugar, season with salt and pepper. 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and Â¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining Â¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
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I'll share my recipes, if you'll share yours - June 3, 2010
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These are so good but not something you'd want to eat often since pork sausage is very high in fat. Maple-Barbecued Pork Burgers 8 ounces pork sausage (preferably hot breakfast sausage) (I used Bob Evans Zesty Hot) 1/2 cup diced green bell pepper 2/3 cup bottled barbecue sauce 1 1/2 tablespoons pure maple syrup 1 1/2 tablespoons apple cider vinegar 2 onion rolls, split 1/2 cup purchased coleslaw Gently mix sausage and green bell pepper in medium bowl. Form into two 1/2-inch-thick patties. (Can be made 8 hours ahead. Cover and refrigerate.) (I used 1 pound of hot breakfast sausage and 1 medium green pepper and made 4 burgers. I did NOT double the sauce - this makes plenty for 4 burgers. I used non-onion rolls and homemade coleslaw.) Prepare barbecue (medium-high heat). Whisk barbecue sauce, maple syrup, and vinegar in medium bowl to blend well. Reserve 1/3 cup sauce to baste patties. Grill rolls until lightly toasted. (I didn't grill the rolls.) Transfer to 2 plates. Grill patties 5 minutes. (I used my Griddler.) Turn patties over. Brush with sauce. Grill until cooked through, brushing occasionally with sauce, about 5 minutes longer. (I would wait until the burgers are completely cooked before brushing on the sauce since the sauce burns easily.) Place burgers on bottom halves of rolls. Top each burger with 1/4 cup coleslaw and top half of roll. Serve, passing remaining sauce separately.
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I'll share my recipes, if you'll share yours - June 28, 2010
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I'm going to try making Artisan No-Knead bread very soon. This particular recipe (tried and true on another forum) takes **18 hours** to rise, so plan the day before to make it. The result is a nice round loaf, with a chewy texture inside, which we like. No Knead Bread Time: About 1Â½ hours plus 14 to 20 hoursÂ rising 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt 1 5/8 cups water ( 1 1/2 cups plus 2 tbsp) Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with wheat bran or cornmeal; put dough seam side down on towel and dust with more bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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Marilyn Sue
Original Author
16 years ago
Jasdip, I just got home a while ago and I tried posting this morning and I didn't know if it went or not, it just sat there and ran and ran. I ended up having to get off line and checking it now.

Sue
glenda_al
16 years ago
Chocolate mousse that I have made couple times

2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided

HONEY MAID Grahams Chocolate Sticks

PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min. Serve as a dip with the graham sticks
tobygirl
16 years ago
Sue: That cherry cake sounds yummy! What is the "note" you refer to after the cake mix?
Marilyn Sue
Original Author
16 years ago
The note refers to any brand of cherry chip cake mix you can find, Betty Crocker, Duncan Hines or whatever. There are a lot of good cake recipes using cake mixes in a book I bought recently at a barn sale. It is a nice hard cover one.

Sue

I'll Share My Recipe If You Share Yours June 8, 2010

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I'll Share My Recipe If You Share Yours June 8, 2010

Comments (6)

paula_pa

Jasdip

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glenda_al

tobygirl

Marilyn SueOriginal Author

COMPANY

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