Ingredients
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying
Directions
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Monday, May 2, 2011
Recipe : Blueberry Waffles with Fast Blueberry Sauce
Ingredients
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
Directions
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
Directions
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
Recipe : Angel's Chunky Chicken Salad
Ingredients
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Recipe : Bishop's Bread II
Ingredients
2 cups white sugar
1 cup margarine, softened
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
2 cups white sugar
1 cup margarine, softened
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
Recipe : Barbara Bush's Chocolate Chips
Ingredients
1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
Recipe : Basic Cookie Dough
Ingredients
2 1/2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Directions
In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.
2 1/2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Directions
In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.
Recipe : Apple Cake VII
Ingredients
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
7 apples - peeled, cored and shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
7 apples - peeled, cored and shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.
Recipe : Angel Biscuit Rolls
Ingredients
5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted
Directions
Dissolve yeast in warm water.
Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted
Directions
Dissolve yeast in warm water.
Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
Recipe : Brown Sugar Pound Cake II
Ingredients
1/2 cup butter, softened
2 cups packed brown sugar
2 teaspoons maple flavored extract
1 cup evaporated milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup packed brown sugar
1 1/2 cups sifted confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
1/2 cup butter, softened
2 cups packed brown sugar
2 teaspoons maple flavored extract
1 cup evaporated milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup packed brown sugar
1 1/2 cups sifted confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
Recipe : Aunt Jules' Balsalmic Chicken with Peppers
Ingredients
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
Recipe : Beer Margaritas
Ingredients
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Directions
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Directions
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
Recipe : Banana Split Muffins
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halved
Directions
In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halved
Directions
In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
Recipe : Angela's Potatoes
Ingredients
2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food
1/2 cup butter
1 (1 ounce) package dry Ranch-style dressing mix
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food
1/2 cup butter
1 (1 ounce) package dry Ranch-style dressing mix
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Recipe : Bean 'N' Beef Crescent Pie
Ingredients
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Recipe : Alaskan Chocolate Scrambled Eggs
Ingredients
5 eggs, beaten
3 tablespoons instant white chocolate flavored coffee mix powder
1 tablespoon black pepper
Directions
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
5 eggs, beaten
3 tablespoons instant white chocolate flavored coffee mix powder
1 tablespoon black pepper
Directions
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
Recipe : Apricot Coffee Cake
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
2 tablespoons butter or margarine
1/4 cup dry milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste
Directions
Preheat oven to 375 degrees F (190 C).
Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
2 tablespoons butter or margarine
1/4 cup dry milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste
Directions
Preheat oven to 375 degrees F (190 C).
Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Recipe : Baked Shrimp and Asparagus
Ingredients
1 (12 ounce) package frozen cut asparagus
1 pound medium shrimp - peeled and deveined
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
1/2 cup salad croutons (optional)
Directions
Combine the first five ingredients. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.
1 (12 ounce) package frozen cut asparagus
1 pound medium shrimp - peeled and deveined
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
1/2 cup salad croutons (optional)
Directions
Combine the first five ingredients. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.
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