March 11th, 2007 by alice
Tags: Cake, Sheet, Texas
INGREDIENTS
- 2cupsall-purpose flour
- 2cupssugar
- 1teaspoonbaking soda
- 1/4teaspoonsalt
- 1cupbutter
- 1/3cupunsweetened cocoa powder
- 2eggs
- 1/2cupbuttermilk
- 1 1/2teaspoonsvanilla
-
chocolate-buttermilk frosting
- 1/4cupbutter
- 3tablespoonsunsweetened cocoa
- 3tablespoonsbuttermilk
- 2 1/4cups siftedpowdered sugar
- 1/2teaspoonvanilla
DIRECTIONS
- Grease 15×10x1 inch baking pan; set aside.
- combine flour, sugar, baking soda and salt and set aside.
- In a medium saucepan combine butter, cocoa powder and 1 cup water.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add eggs, buttermilk and vanilla.
- Beat for 1 minute (batter will be thin).
- Pour batter into the prepared pan.
- Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
- Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
- Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
- Bring to boiling.
- Remove from heat.
- Add sifted powdered sugar and vanilla.
- Beat until smooth.
- If desired, stir in 3/4 cup coarsely chopped pecans.
Posted in Recipes | No Comments »
March 11th, 2007 by alice
Tags: Alpine, Hot, Spiced, Wine
INGREDIENTS
- 1bottlefull-bodied red wine
- 3tablespoonshoney
- 2cinnamon sticks
- 2tablespoonscardamom seeds
- 1tablespoonblack peppercorns
- 1 slicedorange
- 1 slicedlemon
- 1/2cupsugar
DIRECTIONS
- In a saucepan, combine 1 bottle full-bodied red wine, 3 tbsp.
- honey, 2 cinnamon sticks, 2 tbsp.
- cardamom seeds, 1 tbsp.
- black peppercorns, 1 sliced orange, 1 sliced lemon and 1/2 cup sugar.
- Simmer 15 minutes.
- Pour into a mug garnished with a cinnamon stick.
Posted in Recipes | No Comments »
March 11th, 2007 by alice
Tags: Baked, Country, Ham
INGREDIENTS
- 14-16lbssmoked ham, fully cooked,spiral-cut
- 6clovesgarlic
- 8 1/2ouncesmango chutney
- 1/2cupDijon mustard
- 1cuplight brown sugar, packed
- 1orange, zest of
- 1/4cup freshly squeezedorange juice
DIRECTIONS
- Preheat oven to 350°.
- Place ham in a heavy roasting pan.
- To make the glaze, mince garlic in a food processor.
- Add remaining ingredients; process until smooth.
- Pour glaze over ham and bake 1 hour, until ham is fully heated and glaze is well browned.
- Serve hot or at room temperature.
Posted in Recipes | No Comments »
March 11th, 2007 by alice
Tags: Mex, Pie, Pot, Tex, Vegetarian
INGREDIENTS
- 1onion, chopped
- 1red pepper, chopped
- 1green pepper, chopped
- 1can of mixedbeans, rinsed
- 2tablespoons dicedgarlic
- 1packageYve’s veggie ground round, original flavour
- 1tablespoonpaprika
- 1tablespoonchili powder
- 1tablespoonchili flakes
- 1cancondensed tomato soup
- 1/2cup gratedcheddar cheese
- 1egg
- 1cupBisquick
- 1/2cupmilk
DIRECTIONS
- preheat oven to 400 degrees fry onion, garlic and peppers in a little olive oil or canola oil until onions are soft turn off heat and add spices, tomato soup, beans and ground round and mix well grease a casserole dish and transfer ground round mix sprinkle cheese over mixture mix remaining ingredients until smooth, then pour over first two layers bake 30 to 35 minutes until golden brown.
Posted in Recipes | No Comments »
March 11th, 2007 by alice
Tags: Banana, Mousse, Pumpkin, Tart
INGREDIENTS
-
CRUST
- 2cupslow-fat graham crackers, crumbs
- 1/3cupgranulated sugar
- 1/4teaspoonground cinnamon
- 8tablespoonsmargarine
-
FILLING
- 1/2cupfat-free half-and-half
- 1 (15 ounce)canpumpkin
- 1cuplight brown sugar, loosely packed
- salt
- 1/2teaspooncinnamon
- 1/2teaspoonnutmeg
- 2 extra largeegg yolks, plus
- 1cartonEgg Beaters egg substitute
- 1package plaingelatin powder
- 1 ripebanana, finely mashed
- 1/2teaspoon gratedorange zest
- 1/2cupfat-free whipped topping
- 1teaspoonvanilla extract
-
GARNISH
- 1cupfat-free whipped topping
DIRECTIONS
- To make crust: Preheat oven to 350°.
- Combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well.
- Spoon into an 11-inch round (or 9″x11″ rectangular) tart pan and press evenly onto sides and bottom.
- Bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
- To make filling: Heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes.
- In another bowl, whisk the egg yolks and Egg Beaters.
- Stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well.
- Heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
- Dissolve the gelatin in 1/4 cup cold water.
- Remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest.
- Mix well.
- Set aside to cool.
- Fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired).
- Carefully pour into the cooled tart shell and chill for 2 hours or overnight.
- To prepare garnish: If desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
- Remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping.
- Sprinkle with extra orange zest if desired.
- Serve immediately.
Posted in Recipes | No Comments »
