Tuesday, November 27, 2007

I want to try this recipe!

Arwen posted this on her site recently. I'm going to try it out the next time someone has a birthday.

Starlight Yellow Cake (from Betty Crocker)

2 ¼ cups all-purpose flour
1 ½ cups sugar
½ cup butter or margarine, softened
1 ¼ cups milk
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 large eggs

1. Heat oven to 350°F. Grease and flour bottom and sides of rectangular pan (13-inch x 9-inch), or 2 round pans (9-inch diameter), or 3 round pans (8-inch diameter).
2. Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
3. Bake rectangle 35-40 mins, 9-inch rounds 25-30 minutes, 8-inch rounds 30-35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack; cool rounds 10 minutes, then remove from pans to wire rack. Cool completely, about 1 hour.
4. Frost as desired.

I can't really think of a frosting I've tried and didn't enjoy, but the frosting I grew up with is buttercream. It is tooth-achingly sweet but delicious. It is what frosting from a can aspires to be.

Vanilla Buttercream Frosting (from Betty Crocker)

3 cups powdered sugar
1/3 cup butter or margarine, softened
1 ½ teaspoons vanilla 1 to 2 tablespoons milk

1. Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

(For Chocolate Buttercream Frosting, increase the vanilla to 2 teaspoons and the milk to 3-4 tablespoons. Follow directions above, adding 3 ounces melted and cooled unsweetened baking chocolate with the vanilla.)

Monday, November 26, 2007

Recipes from Kara

Over the holiday we visited with our dear friends Nate and Kara and Kara was kind enough to send me these recipes that I'm dying to try!! They told us all about these Governor Bars ... I can hardly wait until Christmas to try them out (we're on a STRICT South Beach Diet until then, dangit). She made us the casserole for breakfast and it was SO GOOD. Why does food have to be SO GOOD sometimes?? AHHH!

Governor Bars:
1 cup honey
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz. Semi-Sweet Chocolate chips
12 oz. Butterscotch chips

1. Put Rice Krispies and peanut butter in a bowl.
2. Put honey and sugar in a pot and bring to a boil (just so it bubbles once).
3. Pour honey mixture into bowl with rice krispies/peanut butter and mix it with a spoon.
4. Put mixture into a 13x9 greased pan. I press it down a little bit...not to much.
5. Melt chocolate chips and butterscotch chips in the microwave (about a minute or so) and stir until all melted and mixed together.
6. Spread on top of the rice krispy mixture.
Done! YUM!

Sausage and Rice Casserole:
2 lb. rolls bulk pork sausage
1 lg. onion chopped
2 1/2 c celery sliced
1 1/2 c rice
2 pkgs Lipton chicken noodle soup
5 1/2 c water
1 tsp salt
Toasted almonds slivered

Preheat oven 375
-Brown and drain sausage. Add onions and celery. Cook 5 min till softened.
-Meanwhile, boil water, add rice and soup, cook 20 min covered. Stir a few times, will be moister then regular rice.
-Combine all together in 9x13 casserole. Sprinkle with almonds and bake 20-30 minutes. Can also refrigerate and bake one hour.