This recipe sounds great-can't wait to give it a try!
For my daughter’s birthday, by special request, I made a rainbow cake. It turned out really well. I followed the directions I found over on this blog:
I didn’t use the diet recipe because my 6 year old isn’t on a diet but that recipe does look super simple. I just followed the standard directions on the box mix I used.
Mixing the colors was fun. Finding enough bowls to mix them in was a pain! LOL I didn’t mix the basic cake mix much at all, just a rough mix, since I knew the batter was going to get a longer mixing once I added in the colors. Then I divided into 6 roughly equal portions. I ended up with about 1 and 1/3 c. of batter per color. I used about 24 “dots” of gel for each color as well. The orange and purple you have to design yourself but I found that about a 3-1 ratio of yellow to red made a good orange, and the same for blue to red made a decent purple.
I followed the recipe creator’s instruction to use a greater amount of the bottom colors first, and also to reverse them in the pans.
I needed to bake mine a little longer than the box called for (about 5-8 min), probably because I was using 2 boxes of cake mix, like the recipe called for. My cakes seemed more brown than the creator’s did, but I also used the egg whites and oil in mine so that may account for some of that golden color too.
Once it was done though, and we cut into it, the vibrancy of the colors really came through!
The pudding/Cool Whip frosting mix tasted really good but it was just a tad sticky to work with. I recommend pushing the frosting. It’s a technique I was taught many years ago. You put a big glob of frosting on the middle of your cake and then spread it by gently pushing small areas of the glob away from the center rather than adding small globs a little at a time and pulling them toward you. Don’t try to “smear” the frosting or you’ll tear your cake.
Also, I opted to simply invert my bottom layer when I assembled it, rather than slicing some off to make it level.
It was so much easier than I thought it would be, the hardest part really was just mixing the colors over and over because that got a little old and repetitious because I did it by hand but otherwise, it was lots of fun, and the “ooh!” factor from my kids was the best part.
Okay, I “oohed!” too.
from DF with love
Cross-posted at Nessipes
From my Grandmother’s hand-written files.
Ingredients For filling:
- 3 or 4 eggs
- 2 packages Philadelphia Cream Cheese (or similar)
- 1/2 cup sugar
- 1 TSP. vanilla
Ingredients For Crust:
Ingredients for Topping:
- 1/2 pint sour cream (8 oz.)
- 2 TSP. sugar
- 1 TSP. vanilla
- Preheat oven to 350°
- Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
- Beat ingredients with egg beater until smooth.
- Make the crust by lining a greased pie pan with crushed graham crackers.
- Pour in mixture and bake for 20 minutes.
- Remove from oven. Increase oven to 400°.
- Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
- Return pie to the oven and bake 5 more minutes.
- Remove from oven and cool on wire rack.
posted by Mountain Republic recipe by Amy Chenevert
Posted in BAKING, COOKING, DESSERT, DINNER, FOOD, GRANDMA'S RECIPES, INGREDIENTS, PIE, RECIPES, Uncategorized
Tagged cheese cake, cheesecake, cheesecake recipes, Eggs, graham crackers, grandmother's recipe box, grandmother's recipes, homemade cheesecake, Philadelphia Cream Cheese, sour cream, Sugar, vanilla
Ran across this recipe over at Zoom Yummy. I made these biscuits a while back and they were absolutely delicious. It’s about time to make them again. They are so darn good!
Here are the ingredients:
And here’s the bacon.
It’s a crucial part of the magic.
1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390°F (200°C).
2. Then slice the bacon thinly.
3. In a large pan, fry the bacon over moderate heat until crisp.
This will take a couple of minutes.
4. When beautifully crispy, remove the bacon from the pan and crumble it finely.
5. Grab the cheese and grate it.
Just like this.
This is a lot of cheese.
The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.
It’s completely up to you.
I used Leerdammer. Next time I’ll try Cheddar, I think.
It’s fun because the biscuits can be different every time.
6. Now we need a large bowl.
Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.
7. Stir in the grated cheese and the bacon.
8. Then add the milk…
9. …and stir together just until the dry ingredients are well moistened.
10. Transfer the dough onto a lightly floured surface and knead the dough 4 – 5 times.
To make the biscuits perfectly soft, the trick is not to over-knead the dough.
11. Roll it out to about 1/2 inch (1 cm) thickness.
When it gets sticky use some flour to make the job easier.
12. Cut out rounds using a 2-inch (5 cm) cutter.
Pat the scraps together, re-roll them and cut out some more rounds.
13. Line a baking sheet with parchment paper.
Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.
14. And bake them for about 15 minutes.
These are so yummy. Enjoy, dear friends!
posted by Mountain Republic recipe via: ZoomYummy
Posted in BAKING, BREAD, BREAKFAST, BRUNCH, COOKING, Cuisine - American, DINNER, FOOD, INGREDIENTS, RANDOM, RECIPES, Uncategorized
Tagged Bacon, bacon & cheese biscuits, bacon and cheese biscuits, bake biscuits, baking powder, biscuit recipe, biscuit recipes, Biscuits, butter, cayenne pepper, cheddar cheese, Cheese, flour, fresh biscuits, homemade biscuits, milk, quick & easy recipe, quick and easy recipes, quick bread, quick breads, Salt, sharp cheese, zoom yummy
A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.
- 1/4 cup butter or margarine (1/2 stick)
- 1/2 cup flour
- 2 cups yellow cream style corn
- 1/3 cup milk
- 1/4 TSP. salt
- 1/8 TSP. garlic salt
- 1/2 TSP. Worcestershire sauce
- 1-1/2 cups shredded Cheddar cheese
- 1/2 cup shredded Provolone cheese
- 5 large egg yolks, slightly beaten
- 5 large egg whites, stiffly beaten
- Preheat oven to 350°
- In a heavy saucepan, melt the butter and blend in flour until smooth.
- Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
- Add both cheeses and stir until melted.
- Blend egg yolks into sauce.
- Cool slightly.
- Gently stir 1/4 of egg whites into cheese sauce.
- Carefully fold remaining egg whites into sauce until just blended.
- Pour into ungreased 2 quart casserole dish.
- Bake at 350° for 45 – 50 minutes.
posted by Mountain Republic recipe by unknown
contains content from: Wikipedia
Posted in BAKING, BREAD, BRUNCH, CAKE, COOKING, DESSERT, DINNER, FOOD, INGREDIENTS, LUNCH, RANDOM, RECIPES, SUPPER, Uncategorized
Tagged butter, cheddar cheese, cheese souffle, cream style corn, Eggs, flour, garlic salt, milk, provolone cheese, Salt, souffle, souffle recipe, top hat souffle, Worcestershire sauce
I found this recipe when I was looking for a post for my personal blog. I received a few requests for the recipe, so here it is. Doesn’t it look delicious? I can’t vouch for it personally … yet. Give me time though! If you decide to make it, please leave a comment and let me know what you think!
Here’s where I found the recipe and picture:
Bounteous bites: Ohio Shaker lemon pie: A whole lot of lemon and a little bit more.
Ohio Shaker lemon pie
(adapted from Epicurious)
300-400 g pâte brisée (a fancy way of saying pie dough; the Epicurious link above has a recipe for that)
4 dl sugar (1 ¾ cups)
4 big eggs
1/4 tsp salt
- Blanch the lemons for 30 seconds in a large saucepan of boiling water, then drain them and rinse under cold water.
- Cut off the ends of the lemons, discarding them and then cut the lemons cross-wise into paper-thin slices (I used an electrical slicer, but a lot of patience and a sharp knife can complete the mission, too). Remove the seeds.
- Put the lemon slices into a bowl, trying to collect all the juice that has flown out of them. Cover with sugar and let the mixture stand for one whole day, stirring after the 1st hour.
- Next day roll out half the dough on a lightly floured surface and fit it into a 22-24 cm (8-9 in) pie plate, leaving an overhang.
- Remove the lemon slices from the liquid that has formed to the bowl and arrange them in the pie shell.
- Add the eggs and salt to the sugar, whisk until combined well and pour the mixture over the lemon slices.
- Roll out the remaining dough so that it would also leave an overhang. Cover the pie with it and fold the overhang under the bottom crust, pressing the edge to seal it.
- Cut slits in the crust with a sharp knife, forming steam vents, and bake for 35 minutes in the middle of the oven at 220C (425°F).
- Reduce temperature to 175C (350°F) and bake for 20-25 minutes more, or until the crust is golden.
- Let the pie cool and serve it at room temperature. I’d definitely say a heap of ice cream is a must!
In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand. The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.
Ham Biscuit Ring
- Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.
- Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.
- Bake in well-greased ring mold until done – in moderate oven (350)
- Turn out on hot platter and fill the center with hot buttered peas.
- Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).
Posted in BAKING, BRUNCH, COOKING, Cuisine - American, DINNER, FOOD, HAM, INGREDIENTS, LUNCH, NUTS & SEEDS, RECIPES, SamHenry, SUPPER, TRADITIONS - FAMILY, UNITED STATES
Tagged Biscuits, comfort food, Easter, foodpress, Ham, holiday meals, Nut Meats, Peaches - canned, Peas, Ring Mold
A nice & light Lemon Sponge Cake from one of my Grandmother’s handwritten recipes. This one really couldn’t be any quicker or any easier. Here we go:
Ingredients and Preparation:
- 1 package Duncan Hines “Lemon Supreme” Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 1 package Jello Instant Lemon Pudding Mix
- 4 eggs
Disregard directions on the cake mix box. Combine all ingredients in a bowl and beat well with electric mixer. Pour mixture into well greased tube pan.
Bake 55 minutes at 350°. Let cool. Remove from pan to finish cooling.
posted by Mountain Republic recipe by Ruth Hagen
Posted in BAKING, CAKE, COOKING, DESSERT, FOOD, RANDOM, RECIPES, Uncategorized
Tagged bake a cake, baking, baking recipes, CAKE, cake recipes, cakes, grandmother's recipe box, grandmother's recipes, lemon cake, lemon sponge cake, quick & easy recipe, quick and easy recipes, recipes, sponge cake