Chocolate Eggnog Layer Cake Ingredients:
2 cups cake flour
3/4 cup cocoa,plus 3 tablespoons extra for the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate, melted and slightly cooled
1 cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
1 cup dairy eggnog
Cake Instructions:
MethodSift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.Preheat oven to 350 degrees and set oven rack at upper middle level. Lightly grease 2 9-inch springform pans. Dust pans with the extra cocoa and shake out excess.Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in melted chocolate and coffee.Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture a little at a time, alternately. Scrape down sides of bowl and beat again, briefly.Divide batter evenly between prepared pans and bake for 30-35 minutes, or until cake springs back when lightly pressed in the center or when Cake looks almost black and glossy.Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting.
Chocolate Eggnog Icing Ingredients:
2 cups unsweetened cocoa
1 3/4 cups powdered sugar
3/4 stick (6 tablespoons) unsalted butter
1 8-ounce brick cream cheese
2 ounces bittersweet or semisweet chocolate, melted and slightly cooled
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract
Icing Instructions:
Method Sift together the cocoa and powdered sugar to avoid lumps. Set aside.Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting is enough to generously frost 2 9-inch or 10-inch cake layer.
Friday, December 5, 2008
Monday, August 18, 2008
Kathy's Corn Pudding
INGREDIENTS:
2 eggs stirred
butter
sour cream
Jiffy corn bread mix
1 can of corn, drained
1 can of cream style corn
1/3 tea baking powder
dash of Accent Seasoning
DIRECTIONS:
Mix all together, bakes at 325 degrees for 45 minutes.
Posted on behalf of: Kathy Layne
2 eggs stirred
butter
sour cream
Jiffy corn bread mix
1 can of corn, drained
1 can of cream style corn
1/3 tea baking powder
dash of Accent Seasoning
DIRECTIONS:
Mix all together, bakes at 325 degrees for 45 minutes.
Posted on behalf of: Kathy Layne
Morning Pie
INGREDIENTS:
1 lb pork sausage with sage
1 cup shredded swiss cheese
2 unbaked pie shells 9 inch
1/3 chopped green bell pepper
6 eggs slightly beaten
1 cup of milk
1/2 cup chopped onion
1/3 cup chopped red bell pepper
pinch of salt
pinch of pepper
DIRECTIONS:
In a bowl combine sausage and cheese. Place half of mixture in each shell. Combine eggs, milk, onion,salt,pepper and bell peppers. Pour half over sausage and cheese in each shell.Bake at 350 degrees for 55 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting.
posted on behalf of: Barbara Cavallo
Sunday, August 17, 2008
Crawfish Fettucini
SERVINGS:
12-15
INGREDIENTS:
1 stick margarine
2 large onions, chopped
4 cloves garlic, chopped
1 bell pepper, chopped
1 pound Jalapeno Velveeta cheese, cubed
8 ounces Monterey Jack Cheese, grated
1 can cream of celery soup
1 pint Half and Half cream
1 12 ounce package fettucini noodles
3 pounds of crawfish
1/4 cup fresh parsley (optional)
1/4 cup onion tops (optional)
Bread Crumbs
Parmesan Cheese
DIRECTIONS:
Melt margarine in saucepan. Add onions, garlic and bellpepper. Saute' until tender. Add cubed cheese, half and half cream, and cream of celery soup. Simmer, stirring occasionally, for approximately 15 minutes. Add crawfish to saucepan and simmer for another 20 minutes. Prepare noodles according to package directions. Put cooked noodles into a 10" by 16" baking dish. Cover it with the crawfish mixture. Top with monterey cheese and bread crumbs. Bake in oven at 350 degrees for 30-35 minutes or until cheese is light brown.
For those who like things a little spicier, add 1 4 ounce can of diced jalapenos and well as 3 tablespoons of red pepper to the crawfish mixture.
12-15
INGREDIENTS:
1 stick margarine
2 large onions, chopped
4 cloves garlic, chopped
1 bell pepper, chopped
1 pound Jalapeno Velveeta cheese, cubed
8 ounces Monterey Jack Cheese, grated
1 can cream of celery soup
1 pint Half and Half cream
1 12 ounce package fettucini noodles
3 pounds of crawfish
1/4 cup fresh parsley (optional)
1/4 cup onion tops (optional)
Bread Crumbs
Parmesan Cheese
DIRECTIONS:
Melt margarine in saucepan. Add onions, garlic and bellpepper. Saute' until tender. Add cubed cheese, half and half cream, and cream of celery soup. Simmer, stirring occasionally, for approximately 15 minutes. Add crawfish to saucepan and simmer for another 20 minutes. Prepare noodles according to package directions. Put cooked noodles into a 10" by 16" baking dish. Cover it with the crawfish mixture. Top with monterey cheese and bread crumbs. Bake in oven at 350 degrees for 30-35 minutes or until cheese is light brown.
For those who like things a little spicier, add 1 4 ounce can of diced jalapenos and well as 3 tablespoons of red pepper to the crawfish mixture.
Kay's Pistachio Bread
INGREDIENTS:
1 pkg white cake mix with pudding
1 [3.4 oz] pkg instant pistachio pudding
4 eggs
1/4 cup oil
2 tablespoons water
1 cup sour cream
3/4 cup maraschino cherries, quartered
Few drops green food coloring
1/2 cup chopped nuts, optional
1/4 cup sugar
1/4 cup cinnamon
DIRECTIONS:
Combine all ingredients except sugar and cinnamon, mixing with a spoon or a mixer. Mix sugar and cinnamon. Grease two 2 1/2 X 4 1/2 X 8" disposable foil pans and sprinkle part of the cinnamon mixture in bottom of pans. Add batter and sprinkle remaining cinnamon mixture on top. Bake at 350 degrees for 45 - 50 minutes. Cool and wrap in foil. Store for a few days before using. (Also good immediately; however, waiting allows cinnamon to mellow and flavor bread.) Freezes well.
Or bake 4 baby loaves, 5 3/4 X 3 1/4 X 2", for 40 minutes.
Posted on behalf of Kay Geers
1 pkg white cake mix with pudding
1 [3.4 oz] pkg instant pistachio pudding
4 eggs
1/4 cup oil
2 tablespoons water
1 cup sour cream
3/4 cup maraschino cherries, quartered
Few drops green food coloring
1/2 cup chopped nuts, optional
1/4 cup sugar
1/4 cup cinnamon
DIRECTIONS:
Combine all ingredients except sugar and cinnamon, mixing with a spoon or a mixer. Mix sugar and cinnamon. Grease two 2 1/2 X 4 1/2 X 8" disposable foil pans and sprinkle part of the cinnamon mixture in bottom of pans. Add batter and sprinkle remaining cinnamon mixture on top. Bake at 350 degrees for 45 - 50 minutes. Cool and wrap in foil. Store for a few days before using. (Also good immediately; however, waiting allows cinnamon to mellow and flavor bread.) Freezes well.
Or bake 4 baby loaves, 5 3/4 X 3 1/4 X 2", for 40 minutes.
Posted on behalf of Kay Geers
Garden Chowder
SERVINGS:
8
INGREDIENTS:
6 slices bacon
1 medium onion, chopped
1 medium bell pepper, chopped
2 cans condensed cream-of- potato soup
1 can chicken broth
1 cup heavy cream
1 cup milk
1 pkg. frozen chopped broccoli
1 pkg. frozen cut corn
Salt & Pepper to taste
DIRECTIONS:
In 5-qt. Dutch oven, saute bacon until crisp. Remove bacon and set aside. Remove all but 2 tablespoons bacon fat. Chop and add onion and bell pepper.Saute until wilted. Stir in potato soup, chicken broth, cream and milk. Bring to a boil. Add broccoli and corn. Simmer for 10 to 12 minutes. Season to taste. Crumble bacon and add. (Many variations possible.To convert to corn and crab soup: Eliminate broccoli and add crab and a can of creamed corn.)
Posted on behalf of Ferne LeBlanc
8
INGREDIENTS:
6 slices bacon
1 medium onion, chopped
1 medium bell pepper, chopped
2 cans condensed cream-of- potato soup
1 can chicken broth
1 cup heavy cream
1 cup milk
1 pkg. frozen chopped broccoli
1 pkg. frozen cut corn
Salt & Pepper to taste
DIRECTIONS:
In 5-qt. Dutch oven, saute bacon until crisp. Remove bacon and set aside. Remove all but 2 tablespoons bacon fat. Chop and add onion and bell pepper.Saute until wilted. Stir in potato soup, chicken broth, cream and milk. Bring to a boil. Add broccoli and corn. Simmer for 10 to 12 minutes. Season to taste. Crumble bacon and add. (Many variations possible.To convert to corn and crab soup: Eliminate broccoli and add crab and a can of creamed corn.)
Posted on behalf of Ferne LeBlanc
Broccoli Grape Salad
SERVINGS:
6
INGREDIENTS:
1 lb. fresh broccoli (3 to 4 cups)
1 c. seedless grapes (red) halved
1/2 c. raisins (soak in 1 c. hot water and drain)
3 green onions, thinly sliced
1/2 c. Swiss or cheddar cheese grated
Dressing:
3/4 c. (or less) mayo
2 to 3 Tbsp. sugar
2 to 3 Tbsp. vinegar (tarragon, wh.wine or apple cider)
Topping:
6 - 8 slices bacon, cooked and crumbled
Slivered almonds, optional
DIRECTIONS:
Cut into bite-sized florets. Drain well. Drain raisins after 5 minutes in hot water. Combine all in large bowl. Add cheese. Mix dressing, stirring until sugar is dissolved. Add to broccoli mixture. Cover and refrigerate at least 2 hours.
At serving time, add almonds and bacon and toss again.
Posted on behalf of Evelyn Fontenot
6
INGREDIENTS:
1 lb. fresh broccoli (3 to 4 cups)
1 c. seedless grapes (red) halved
1/2 c. raisins (soak in 1 c. hot water and drain)
3 green onions, thinly sliced
1/2 c. Swiss or cheddar cheese grated
Dressing:
3/4 c. (or less) mayo
2 to 3 Tbsp. sugar
2 to 3 Tbsp. vinegar (tarragon, wh.wine or apple cider)
Topping:
6 - 8 slices bacon, cooked and crumbled
Slivered almonds, optional
DIRECTIONS:
Cut into bite-sized florets. Drain well. Drain raisins after 5 minutes in hot water. Combine all in large bowl. Add cheese. Mix dressing, stirring until sugar is dissolved. Add to broccoli mixture. Cover and refrigerate at least 2 hours.
At serving time, add almonds and bacon and toss again.
Posted on behalf of Evelyn Fontenot
