Cake
2 1/3 cups flour
2 cups sugar
1 tsp baking soda
1 cup butter
1 1/4 cup water
4 Tbsp cocoa
1/2 cup buttermilk
2 eggs, beaten
1 tsp vanilla extract
Mix flour, sugar, and soda in bowl. Bring butter, water, and cocoa to a boil in a saucepan. Pour over dry ingredients. Mix thoroughly. Add buttermilk, eggs, and vanilla. Beat well. Pour into a greased 9 x 13 pan and bake at 350 for 30 minutes.
Frosting
1/2 cup butter
4 Tbsp coca
6 Tbsp buttermilk
1 tsp vanilla
1 lb. powdered sugar
Heat butter, cocoa, and buttermilk to a boil. Remove from heat and mix in vanilla and sugar.
[Lauren's edit: Now go on a 10-mile run! Twice.]
Monday, June 23, 2008
Chicken Curry
1/2 cup onion
1/2 cup celery
1/4 cup fat (butter, oil, etc)
1/3 cup flour
2 cups chicken stock
1 cup tomato juice
1/2 t. Worcestershire sauce
salt and pepper
1/2 t. curry powder (more [or less] to taste)
4 cups diced, cooked chicken
Lightly brown onion and celery in hot fat, add flour and blend. Add stock. Cook until thick, stirring constantly. Add tomato, juice, worcestershire, seasonings, and chicken. Heat thoroughly. Serve over cooked rice. Serves 6-8.
Mom-approved condiments: green olives, chopped peanuts, raisins, crumbled bacon.
1/2 cup celery
1/4 cup fat (butter, oil, etc)
1/3 cup flour
2 cups chicken stock
1 cup tomato juice
1/2 t. Worcestershire sauce
salt and pepper
1/2 t. curry powder (more [or less] to taste)
4 cups diced, cooked chicken
Lightly brown onion and celery in hot fat, add flour and blend. Add stock. Cook until thick, stirring constantly. Add tomato, juice, worcestershire, seasonings, and chicken. Heat thoroughly. Serve over cooked rice. Serves 6-8.
Mom-approved condiments: green olives, chopped peanuts, raisins, crumbled bacon.
Best-Ever Banana Bread
2 ripe bananas, mashed
2 eggs
1 3/4 cups flour
1 1/2 cups sugar
1 cup chopped walnuts
1/2 cup oil
1/4 cup plus 1 Tbs. buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine all ingredients in large bowl and mix well. Bake in a 9x5 loaf pan at 325 until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm. Not not double recipe!
2 eggs
1 3/4 cups flour
1 1/2 cups sugar
1 cup chopped walnuts
1/2 cup oil
1/4 cup plus 1 Tbs. buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine all ingredients in large bowl and mix well. Bake in a 9x5 loaf pan at 325 until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm. Not not double recipe!
Sopapilla Cheesecake
2 8 oz. packages of cream cheese
2 8-count cans crescent rolls
1.5 cups sugar
1 tsp vanilla
1 tsp cinnamon
1 stick butter
Crust: Roll out 1 can of crescent rolls in a 9 x 13'' cake pan. Pinch ends and edges together to make solid layer.
Filling: Mix cream cheese, vanilla, and 1 cup of sugar; spread over crust.
Top: Roll second can of crescent rolls out over filling and pinch edges and ends together as above. Melt 1 stick of butter and pour over top. Mix .5 cup of sugar and cinnamon and sprinkle over the top.
Bake: 30-45 minutes at 350.
2 8-count cans crescent rolls
1.5 cups sugar
1 tsp vanilla
1 tsp cinnamon
1 stick butter
Crust: Roll out 1 can of crescent rolls in a 9 x 13'' cake pan. Pinch ends and edges together to make solid layer.
Filling: Mix cream cheese, vanilla, and 1 cup of sugar; spread over crust.
Top: Roll second can of crescent rolls out over filling and pinch edges and ends together as above. Melt 1 stick of butter and pour over top. Mix .5 cup of sugar and cinnamon and sprinkle over the top.
Bake: 30-45 minutes at 350.
Spinach-Artichoke Dip...
...a staple of Andrew's diet.
2 cups (8 oz.) shredded mozarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup grated parmesan cheese, divided
1/4 tsp pepper
3 garlic cloves, crushed (or equivalent)
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) 1/3-less fat cream cheese, softened
1 (8 oz) fat-free cream cheese, softened
1/2 (10 oz pkg) frozen chopped spinach--thawed, drained, and squeezed dry
Combine 1.5 cups mozarella cheese, sour cream, 2 tbs parmesan cheese, and next 6 ingredients in a large bowl and stir until well-blended. Spoon mixture into a 1.5-quart baking dish. Sprinkle with .5 cup mozarella and 2 tbs parmesan cheese. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or sourdough bread.
2 cups (8 oz.) shredded mozarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup grated parmesan cheese, divided
1/4 tsp pepper
3 garlic cloves, crushed (or equivalent)
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) 1/3-less fat cream cheese, softened
1 (8 oz) fat-free cream cheese, softened
1/2 (10 oz pkg) frozen chopped spinach--thawed, drained, and squeezed dry
Combine 1.5 cups mozarella cheese, sour cream, 2 tbs parmesan cheese, and next 6 ingredients in a large bowl and stir until well-blended. Spoon mixture into a 1.5-quart baking dish. Sprinkle with .5 cup mozarella and 2 tbs parmesan cheese. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or sourdough bread.
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