Since I went ahead and put it out there for all ya'll to see that I used fish sticks in a recipe, I thought I just might as well go all the way out there and give you one of my favorite "cake mix" cakes. To my Mother it was a sin right up there with having a Coke with your meal to use a cake mix, and truthfully I rarely use one, but this recipe is the exception.
Thought this might come in handy what with the holidays coming up and all...........
Southern Pecan Praline Cake
1 - pkg. Betty Crocker Butter Pecan Cake Mix
1 container ready to spread coconut pecan frosting
4 eggs
3/4 cup canola or vegetable oil
1 cup water
1 cup chopped pecans
Preheat oven to 350*. Grease and flour a 10 tube or Bundt cake pan.
Combine cake mix, frosting, eggs, oil, water and 1/2 cup pecans in mixer bowl. Beat on medium speed about 2 minutes.
Sprinkle remaining 1/2 cup pecan in the cake pan. Pour batter evenly over pecans.
Bake 55 minutes or until cake tastes done.
Allow to cool in pan 10 minutes and turn out onto a cooling rack to finish cooling.
So, Until Tomorrow.........
S~~~
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Monday, November 15, 2010
Monday, May 17, 2010
Welcome Back
My self imposed hiatus is over....................., Sunset Suppers is back.
Actually, back to the original format. I had gotten off track for a while as I pondered how to a be more interesting blog. The "interesting" fact that I learned from friends who read my blog was that they enjoyed the "whats for supper tonight" format.
So, I thought we would be off to a rollicking start with a gourmet meal par excellence......
Hot Dogs w/ Chili, Cole Slaw and Onions (Gotta Be Hebrew National)
My Version of the Famous Hot Crash Potatoes*
Could Not Be Easier Butterscotch Cake*
Hot Crash Potatoes
10 little red potatoes
3-4 cups (enough to cover potatoes) Vegetable or Chicken Stock
(water is ok, if you don't have stock, maybe throw in a bouillon cube or two and omit salt from water)
Kosher Salt
1 Tbsp. Extra Virgin Olive Oil (or more)
more Kosher Salt (potatoes love salt)
Fresh Cracked Pepper
1 Tbsp. Dried Thyme
1 Tbsp. Dried Rosemary
Paprika
Preheat oven to 425*
Don't peel the potatoes, cook in salted water until almost done.
Drain, and arrange on a foil lined baking sheet, use a potato masher to squash each potato.
Sprinkle the tops with olive oil and scatter with sea salt, pepper and herbs.
Bake 20 to 25 minutes until crisp and golden. Sprinkle with paprika.
Could Not Be Easier Butterscotch Cake
1 (18 1/4 ounce) box yellow cake mix
2 eggs
1 (15 3/4 ounce) can butterscotch pudding (or 4 small containers)
1/2 cup brown sugar
11 ounces butterscotch chips
Preheat oven to 350.
Mix together cake mix, eggs and pudding.
Pour batter into 9x13 prepared pan and sprinkle with brown sugar and butterscotch chips.
Bake 30-40 minutes.
So, Until Tomorrow........................ (really, I mean it)
S~~~
Actually, back to the original format. I had gotten off track for a while as I pondered how to a be more interesting blog. The "interesting" fact that I learned from friends who read my blog was that they enjoyed the "whats for supper tonight" format.
So, I thought we would be off to a rollicking start with a gourmet meal par excellence......
Hot Dogs w/ Chili, Cole Slaw and Onions (Gotta Be Hebrew National)
My Version of the Famous Hot Crash Potatoes*
Could Not Be Easier Butterscotch Cake*
Hot Crash Potatoes
10 little red potatoes
3-4 cups (enough to cover potatoes) Vegetable or Chicken Stock
(water is ok, if you don't have stock, maybe throw in a bouillon cube or two and omit salt from water)
Kosher Salt
1 Tbsp. Extra Virgin Olive Oil (or more)
more Kosher Salt (potatoes love salt)
Fresh Cracked Pepper
1 Tbsp. Dried Thyme
1 Tbsp. Dried Rosemary
Paprika
Preheat oven to 425*
Don't peel the potatoes, cook in salted water until almost done.
Drain, and arrange on a foil lined baking sheet, use a potato masher to squash each potato.
Sprinkle the tops with olive oil and scatter with sea salt, pepper and herbs.
Bake 20 to 25 minutes until crisp and golden. Sprinkle with paprika.
Could Not Be Easier Butterscotch Cake
1 (18 1/4 ounce) box yellow cake mix
2 eggs
1 (15 3/4 ounce) can butterscotch pudding (or 4 small containers)
1/2 cup brown sugar
11 ounces butterscotch chips
Preheat oven to 350.
Mix together cake mix, eggs and pudding.
Pour batter into 9x13 prepared pan and sprinkle with brown sugar and butterscotch chips.
Bake 30-40 minutes.
So, Until Tomorrow........................ (really, I mean it)
S~~~
Sunday, February 7, 2010
It's A Super Sunday
Weather you are a Saints or Colts fan, it is a Super Sunday. I really don't have a dog in this fight, I will be fine with either team winning. The Saints are the southern team, plus they deserve the win after Katrina, but then the Colts have Payton Manning..........
Truthfully, the Super Bowl is really all about the food anyway, isn't it? This is the day we get to eat "junque" food" all day and justify it. Pretty sweet if you ask me.
A multitude of circumstances have come together this year that have Ronnie and I celebrating Super Bowl Sunday here at home, just the two of us. I wanted to have some people over but after this lovely winter we have experienced no one in there right mind wants to traverse our driveway, so I didn't even ask. We had a couple of invitations, but Ronnie has put in a lot of hours this week and I knew he wouldn't be up for much. So, we are having out own Super Bowl party.
This afternoon I made the Pioneer Woman's Chocolate Sheet Cake. I haven't cut it just yet, but it smells wonderful.
Pioneer Woman's Best Chocolate Sheet Cake. Ever
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR THE FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally freak out over the fact that you’ve just made the best chocolate sheet cake. Ever.
The rest of our spread looked something like this:
Union Square Bar Nuts*
Guacamole and Pita Chips
Sticky Chicken Bites
Creamy Beef Dip with Veggie Crackers
Oprah's Favorite Pomegranate Martinis*
Union Square Bar Nuts
2 1/4 cups assorted unsalted nuts
2 Tbsp. coarsely chopped fresh rosemary leaves
1/2 tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. course sea salt
1 Tbsp. unsalted butter -melted
Preheat the oven to 350 degrees.
Spread nuts on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Truthfully, the Super Bowl is really all about the food anyway, isn't it? This is the day we get to eat "junque" food" all day and justify it. Pretty sweet if you ask me.
A multitude of circumstances have come together this year that have Ronnie and I celebrating Super Bowl Sunday here at home, just the two of us. I wanted to have some people over but after this lovely winter we have experienced no one in there right mind wants to traverse our driveway, so I didn't even ask. We had a couple of invitations, but Ronnie has put in a lot of hours this week and I knew he wouldn't be up for much. So, we are having out own Super Bowl party.
This afternoon I made the Pioneer Woman's Chocolate Sheet Cake. I haven't cut it just yet, but it smells wonderful.
Pioneer Woman's Best Chocolate Sheet Cake. Ever
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR THE FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally freak out over the fact that you’ve just made the best chocolate sheet cake. Ever.
The rest of our spread looked something like this:
Union Square Bar Nuts*
Guacamole and Pita Chips
Sticky Chicken Bites
Creamy Beef Dip with Veggie Crackers
Oprah's Favorite Pomegranate Martinis*
Union Square Bar Nuts
2 1/4 cups assorted unsalted nuts
2 Tbsp. coarsely chopped fresh rosemary leaves
1/2 tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. course sea salt
1 Tbsp. unsalted butter -melted
Preheat the oven to 350 degrees.
Spread nuts on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Oprah's Favorite Pomegranate Martinis
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka
1 oz. Cointreau
Cup of ice
Splash of tonic water
Squeeze of lemon (optional)
Shake pomegranate juice, vodka and Cointreau in a shaker with ice, pour into chilled, sugar rimmed martini glasses. Top with a splash of tonic water and a lemon wedge.
Serves 2
So, until tomorrow.........
S~~~
Thursday, January 14, 2010
Green Stamps, Watergate and Pink Princess Phones
While perusing Amazon I came across a book entitled Green Stamps to Hot Pants: Growing Up in the '50s and '60s by Genny Zak Kieley.
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Monday, January 4, 2010
Food Network Stars
Who is your favorite Food Network Star ?
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
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