Tag Archives: milk

Toasted Butter Pecan Cake

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Toasted Butter Pecan Cake
 
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Recipe type: Dessert
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Ingredients
Cake
  • 1 c. butter, softened
  • 2 c. chopped pecans, toasted
  • 2 c. sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 c. flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 c. milk
Frosting
  • 8 oz. cream cheese, softened
  • 1 c. butter, softened
  • 2 lb. powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk
  • ⅔ c. chopped pecans, toasted
Instructions
  1. In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
  2. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
  3. Fold in pecans.
  4. Pour into three greased 9" round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
  5. For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
  6. Spread frosting between layers, inserting toothpicks to stabilize layers.
  7. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Photo Courtesy of Richard Elzey on Flickr

Peanut Butter Frosted Brownies

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Peanut Butter Frosted Brownies
 
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Recipe type: Dessert
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Ingredients
Brownies
  • 4 oz. unsweetened chocolate
  • 1 c. butter or margarine
  • 4 eggs
  • 2 c. sugar
  • 1 c. flour
Frosting
  • 3 c. powdered sugar
  • 1 c. peanut butter
  • ½ c. butter or margarine
  • 4-6 tbsp milk
  • chocolate syrup
Instructions
  1. In a small saucepan, melt chocolate & butter over low heat; set aside. In a mixing bowl, beat eggs & sugar until light & pale colored.
  2. Add flour & melted chocolate; still well. Pour into a greased 13"x9" baking pan. Bake at 350°F for 25 minutes.
  3. For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl. Stir in milk until mixture reaches desired spreading consistency.
  4. Spread over cooled brownies; cover & chill until firm.
  5. If desired, drizzle chocolate syrup over brownies. Store in the refrigerator.

Photo Courtesy of An Mai on Flickr

Berry Buckle

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Monica Says: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Berry Buckle
 
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Recipe type: Dessert
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Ingredients
  • 2 c. flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • ½ c. shortening
  • ¾ c. sugar
  • 1 egg
  • ½ c. milk
  • 2 c. fresh or frozen berries
  • ½ c. flour
  • ½ c. sugar
  • ½ tsp ground cinnamon
  • ¼ c. butter or margarine
Instructions
  1. Grease bottom & ½" up sides of a 9"x9"x2" baking pan.
  2. Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar.
  3. Beat on medium to high speed until light & fluffy. Add egg; beat well.
  4. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.
  5. Spoon batter into prepared pan. Sprinkle with fruit.
  6. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries.
  7. Bake in a 350°F oven for 50-60 minutes or until golden.

Photo Courtesy of Sergey Kukota on Flickr

Caramel Brownies

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Submitted by Ruth

Ingredients

½ c. self-rising flour 1/3 c. plain flour
150g unsalted butter, softened 1 ¼ c. soft brown sugar
2 eggs 1 tbsp milk
1 tsp vanilla extract 75g walnut halves, chopped

Directions

  1. Preheat the oven to 180°C (356°F).  Lightly grease a 20cm square (8″) tin & line the base with baking paper.
  2. Sift the flours together into a bowl.  In a large bowl, beat the butter & the sugar until light & creamy.  Add 1 egg, beat well & add 1 tbsp of the flour mixture.  
  3. Beat in the second egg, milk, & vanilla.  Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
  4. Scatter the top with the remaining chopped walnuts & some extra brown sugar.  Bake for 30-45 minutes.  Allow to cool in the tin.  
  5. Carefully turn out & cut into squares.

Capn Crunch Chicken

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Submitted by Whim
Serves 2

Ingredients

2 c. Captain Crunch cereal 2 c. corn flakes
1 egg 1 c. milk
1 c. all-purpose flour 1 tsp onion powder
1 tsp garlic powder ½ tsp black pepper
2 lbs chicken breast cut into 1 oz. cube Vegetable oil for frying

Directions

  1. Coarsely grind or crush the two cereals & set aside.  Beat the egg with milk & set aside.
  2. Stir together the flour, onion & garlic powders & black pepper.
  3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
  4. Either use a deep fryer to fry or pan fry the tenders on low until they are done.  Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level.  Don’t use olive oil for the frying; they don’t taste right.