Recently I had a crowd of grandparents to feed and I decided to try this recipe on them. It sounded so interesting to me, but I'm not the biggest of fruity desserts so I knew they would make good guinea pigs. All of my guests loved it. I served it straight out of the oven and unless you plan to serve it with ice cream, I would suggest giving it time to sit and cool slightly before burning their tongues off.
Apple Cheese
1 stick butter, softened
1 c. self rising flour
1 c. sugar
1 c. grated Velveeta cheese
40 ounces apple pie filling
Preheat oven to 375. Butter 9x13 inch baking dish. In a large bowl, combine softened butter and flour. Mix in sugar. Toss the grated cheese into the dough, stirring gently.
Pour the cans of apple pie filling in bottom of baking dish. Sprinkle the lumps of dough evenly over apple pie filling.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until dough turns golden brown.
Friday, December 9, 2016
Marsala Carrots
Marsala Carrots
2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine
In a large skillet, over medium-low heat, melt the butter and olive oil. Saute the shallots and garlic until tender. Add the sliced carrots and salt and pepper. Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes. Add Marsala wine and cook about 3 minutes more.
**This is how I would make them if you were coming over for dinner. During the weeknights and as a regular side for my family, I omit butter and wine. I also use onion instead of shallots, unless I have some on hand. Basically, it would just be sautéed carrots. It's my favorite way to eat carrots...outside of carrot cake! HA!
2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine
In a large skillet, over medium-low heat, melt the butter and olive oil. Saute the shallots and garlic until tender. Add the sliced carrots and salt and pepper. Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes. Add Marsala wine and cook about 3 minutes more.
**This is how I would make them if you were coming over for dinner. During the weeknights and as a regular side for my family, I omit butter and wine. I also use onion instead of shallots, unless I have some on hand. Basically, it would just be sautéed carrots. It's my favorite way to eat carrots...outside of carrot cake! HA!
Wednesday, November 30, 2016
White Chocolate Cranberry Cookies with Macadamia Nuts
I'm trying to increase my cookie recipes and I found this one to be so good. It's a perfect little cookie for the holidays. I sent it to school several weeks ago for a teacher appreciation lunch. I usually send cookies to Jason's office in Texas every Christmas and I'm thinking of adding this one to the stash.
White Chocolate Cranberry Cookies with Macadamia Nuts
3 c. all purpose flour
¾ tsp. baking soda
¾ tsp. salt
¾ c. sugar
1 c. brown sugar
2 sticks butter, room temperature
2 eggs, slightly beaten
1 Tbsp. vanilla
1 c. white chocolate chips
1 c. dried cranberries
1 c. macadamia nuts
Preheat oven to 350. In a bowl, whisk together flour, baking soda, and salt. In large mixer, cream both sugars and butter until light and airy. Add in eggs and vanilla until combined. On low, incorporate the flour mixture slowly. Scrape bowl down and give one last mix. Stir in white chips, nuts and cranberries.
Drop by rounded tablespoon (or cookie scoop) and bake for 10-12 minutes or until just set. Remove to cooling racks. Keep dough chilled in between batches to keep them from spreading.
White Chocolate Cranberry Cookies with Macadamia Nuts
3 c. all purpose flour
¾ tsp. baking soda
¾ tsp. salt
¾ c. sugar
1 c. brown sugar
2 sticks butter, room temperature
2 eggs, slightly beaten
1 Tbsp. vanilla
1 c. white chocolate chips
1 c. dried cranberries
1 c. macadamia nuts
Preheat oven to 350. In a bowl, whisk together flour, baking soda, and salt. In large mixer, cream both sugars and butter until light and airy. Add in eggs and vanilla until combined. On low, incorporate the flour mixture slowly. Scrape bowl down and give one last mix. Stir in white chips, nuts and cranberries.
Drop by rounded tablespoon (or cookie scoop) and bake for 10-12 minutes or until just set. Remove to cooling racks. Keep dough chilled in between batches to keep them from spreading.
Saturday, November 5, 2016
Double Decker Candy Bar Rice Krispy Treats
This is a great way to use up leftover Halloween candy and share with friends.
Double Decker Candy Bar Rice Krispy Treats
6 Tbsp. butter
2 (10 oz.) bags mini marshmallows
2 tsp. vanilla
pinch of salt
12 c. rice krispies
2 Tbsp. coconut oil
1 c. chocolate chips
30 pieces mini candy bars (snickers, milky way, twix), cut into pieces
First, you are going to make 2 separate batches of rice krispy treats. First batch will be bottom layer, covered with chocolate and candy bars and then covered with second batch of rice krispy treats. It's easier to work in two batches instead of making both at once.
In a saucepan, heat 3 Tbsp. butter until melted. Add in 1 (10 oz.) bag of marshmallows and stir constantly until melted and smooth. Once melted, stir in 1 tsp. vanilla and pinch of salt and remove from heat. Stir in 6 c. rice krispies. Pour into greased 9x13 pan (with as squared an edge as possible like a cake pan) and press firmly into pan. (I found using my silpat makes this job the easiest. You could also try wax paper or parchment paper.) In a microwave safe bowl, heat chocolate chips and coconut oil for 1 minute. Stir until smooth. (This will feel a little more liquid-y than you think is right.) Spread chocolate over first layer of rice krispy treats. Sprinkle chopped candy bars over top of melted chocolate.
Prepare next batch of rice krispy treats, using same directions as bolded above. Spread over candy bars and press firmly into pan. Allow to cool completely. Once cool, flip out of pan and cut into squares.
Double Decker Candy Bar Rice Krispy Treats
6 Tbsp. butter
2 (10 oz.) bags mini marshmallows
2 tsp. vanilla
pinch of salt
12 c. rice krispies
2 Tbsp. coconut oil
1 c. chocolate chips
30 pieces mini candy bars (snickers, milky way, twix), cut into pieces
First, you are going to make 2 separate batches of rice krispy treats. First batch will be bottom layer, covered with chocolate and candy bars and then covered with second batch of rice krispy treats. It's easier to work in two batches instead of making both at once.
In a saucepan, heat 3 Tbsp. butter until melted. Add in 1 (10 oz.) bag of marshmallows and stir constantly until melted and smooth. Once melted, stir in 1 tsp. vanilla and pinch of salt and remove from heat. Stir in 6 c. rice krispies. Pour into greased 9x13 pan (with as squared an edge as possible like a cake pan) and press firmly into pan. (I found using my silpat makes this job the easiest. You could also try wax paper or parchment paper.) In a microwave safe bowl, heat chocolate chips and coconut oil for 1 minute. Stir until smooth. (This will feel a little more liquid-y than you think is right.) Spread chocolate over first layer of rice krispy treats. Sprinkle chopped candy bars over top of melted chocolate.
Prepare next batch of rice krispy treats, using same directions as bolded above. Spread over candy bars and press firmly into pan. Allow to cool completely. Once cool, flip out of pan and cut into squares.
Carne Asada
We recently had some friends over for supper and enjoyed a taco bar. Sometimes you need meat other than ground beef and this Carne Asada recipe was just the thing and so delicious.
Carne Asada
2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock
-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.
Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges
Carne Asada
2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock
-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.
Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges
Monday, August 29, 2016
Scalloped Ham and Potatoes
Scalloped Ham and Potatoes
3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste
Preheat oven to 350. Butter a large casserole dish.
Peel and thinly slice potatoes. Boil for about 7 minutes to help take the bite out. (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.) In a large skillet, heat olive oil and cook onion until tender. Add cubed ham and cook until heated through. Set aside.
Microwave half-and-half for a minute or so, until no longer cold. In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk. (Helps with clumps to do it this way.) Add pepper to taste. No need to add salt since ham is already salty.
Layer ⅓ of potatoes in casserole dish. Sprinkle with ⅓ ham mixture, then ⅓ cheese. Pour ⅓ milk mixture on top. Repeat two more times, ending with cheese.
Cover and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until bubbly.
3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste
Preheat oven to 350. Butter a large casserole dish.
Peel and thinly slice potatoes. Boil for about 7 minutes to help take the bite out. (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.) In a large skillet, heat olive oil and cook onion until tender. Add cubed ham and cook until heated through. Set aside.
Microwave half-and-half for a minute or so, until no longer cold. In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk. (Helps with clumps to do it this way.) Add pepper to taste. No need to add salt since ham is already salty.
Layer ⅓ of potatoes in casserole dish. Sprinkle with ⅓ ham mixture, then ⅓ cheese. Pour ⅓ milk mixture on top. Repeat two more times, ending with cheese.
Cover and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until bubbly.
Monday, July 25, 2016
BBQ Hash
I love a dish that can all be thrown into one pan to cook. This recipe doesn't have to be followed exactly. That's the good thing about a hash. It would be a great way to use up leftovers.
BBQ Hash
1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce
In a small saucepan, bring red wine, peppercorns and bay leaf to a boil. Boil for 10 minutes or until reduced by half. Remove from heat and allow to cool. Marinate steak in marinade and place in fridge for at least 4 hours.
In a pot, bring cubed potatoes to a boil. Reduce heat and simmer 10 minutes. Drain.
Remove steak from marinade and sprinkle with salt, pepper and chili powder. Cook in hot skillet until desired doneness. Remove from skillet to carving board and allow to rest for five minutes. Cube meat.
In a large skillet, heat oil over medium high heat. Add potatoes and onions, cook 4 minutes (do not stir). Stir in beans and steak; cook 2 minutes. Remove pan from heat and pour favorite BBQ sauce over the top. Can be served with a fried egg on top. Garnish with sour cream.
BBQ Hash
1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce
In a small saucepan, bring red wine, peppercorns and bay leaf to a boil. Boil for 10 minutes or until reduced by half. Remove from heat and allow to cool. Marinate steak in marinade and place in fridge for at least 4 hours.
In a pot, bring cubed potatoes to a boil. Reduce heat and simmer 10 minutes. Drain.
Remove steak from marinade and sprinkle with salt, pepper and chili powder. Cook in hot skillet until desired doneness. Remove from skillet to carving board and allow to rest for five minutes. Cube meat.
In a large skillet, heat oil over medium high heat. Add potatoes and onions, cook 4 minutes (do not stir). Stir in beans and steak; cook 2 minutes. Remove pan from heat and pour favorite BBQ sauce over the top. Can be served with a fried egg on top. Garnish with sour cream.
Buffalo Chicken Sandwiches
This has become a go to crockpot meal for Sunday lunch. Super easy!
Buffalo Chicken Sandwiches
4-5 chicken breasts
1 envelope ranch dressing mix
regular size bottle of buffalo wing sauce (17ish ounces)
Place chicken in bottom of crockpot. Sprinkle with dressing mix. Pour half of the wing sauce over the chicken and cook on low for 7 hours. Shred in crockpot and serve on favorite bread choice. (I love any of the King Hawaiian breads.) I find that half of the sauce is plenty, but add more sauce to your preference.
Buffalo Chicken Sandwiches
4-5 chicken breasts
1 envelope ranch dressing mix
regular size bottle of buffalo wing sauce (17ish ounces)
Place chicken in bottom of crockpot. Sprinkle with dressing mix. Pour half of the wing sauce over the chicken and cook on low for 7 hours. Shred in crockpot and serve on favorite bread choice. (I love any of the King Hawaiian breads.) I find that half of the sauce is plenty, but add more sauce to your preference.
Wednesday, July 6, 2016
Coconut Refrigerator Cake
Ever since I received this recipe, I always make this cake in the spring for Easter.
1 box white cake mix
14 oz. can cream of coconut (I usually find it in a squeeze bottle on the aisle where you find margarita mix)
1 can sweetened condensed milk
16 oz. cool whip, thawed
8 oz. pkg. flaked coconut
Bake cake according to package directions in 9x13. Once baked and while still hot, poke holes all over the top of the cake. Mix together the cream of coconut and condensed milk, making sure there are no clumps. Pour over warm cake. Let cake cool completely. Frost with cool whip and top with flaked coconut.
Monday, June 13, 2016
Mississippi Roast
Have I said before that we get home from church so late? Well, we do and we are all usually starving! I love to use the crockpot on Sunday and my go to was always this roast. Recently, I made something with onion soup mix and Jason had the unfortunate experience of catching a stomach bug after eating. He has banned anything with onion soup mix until further notice. I've been sad to not be able to make roast in the crockpot because it is so easy and a great meal to come home to. I've seen this Mississippi Roast all over the internet, so I decided to finally give it a try.
Mississippi Roast
1 chuck roast
1 packet ranch dressing mix
1 packet McCormick au jus gravy mix
1 stick butter
5 pepperoncini peppers
In crockpot, place roast. Sprinkle with ranch dressing mix and au jus gravy mix. Place one stick of butter on top. Then spread around the pepperoncini peppers. Do not add any liquid. Cook on low for 8 hours. I also add potatoes and carrots to the crockpot and let them all cook together. It was all very good and I'm glad to have a crockpot recipe again.
This pot roast still remains my all time favorite.
Mississippi Roast
1 chuck roast
1 packet ranch dressing mix
1 packet McCormick au jus gravy mix
1 stick butter
5 pepperoncini peppers
In crockpot, place roast. Sprinkle with ranch dressing mix and au jus gravy mix. Place one stick of butter on top. Then spread around the pepperoncini peppers. Do not add any liquid. Cook on low for 8 hours. I also add potatoes and carrots to the crockpot and let them all cook together. It was all very good and I'm glad to have a crockpot recipe again.
This pot roast still remains my all time favorite.
Savory Squash Pie
This weekend we attended our first Sunday school cookout with our new church in Tennessee. I currently have squash in abundance, so in addition to taking S'mores Bars, I also said that I would bring a squash pie. (Even though it really didn't seem to go with hamburgers.) I've had a tomato pie similar to this, so I thought that even though I'd never made it before, it would taste good. And it did! I got a lot of compliments on it. Win, win for using up squash and eating good food!
Squash Pie
1 unbaked pie crust
1 egg, lightly beaten
5 c. sliced yellow squash
1 tsp. olive oil
½ tsp. salt
½ tsp. dried thyme
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. paprika
¼ tsp. pepper
2 large tomatoes, sliced (I had cherry tomatoes so that is what I used)
1 c. shredded cheddar or shredded mozzarella cheese (I used white cheddar)
¾ c. mayo
Line pie crust with aluminum foil. Bake at 450 for 5 minutes. Remove foil and brush lightly with egg. Bake for 5 minutes longer. (Not going to lie, I struggled with the pie crust this go round.) Reduce heat to 350.
In a large nonstick skillet, saute squash in olive oil for 10 minutes or until very tender (but not mushy like I like fried squash). Sprinkle with seasonings. (You could stop here and just have yummy squash saute.) Spoon squash into pie crust. Top with sliced tomatoes. Combine the cheese and mayo and spread over the top. Bake at 350 for 25 minutes or until golden brown.
Pie Crust
This is my favorite homemade pie crust. It's very flaky and buttery, which I like. I'm still no professional at making my pie crusts look pretty, but they are simple to make and easy to keep in the freezer whenever needed.
Pie Crust
3 c. all-purpose flour
1 tsp. salt
¾ c. vegetable shortening, cold and cut into pieces
¾ c. butter, cold and cut into pieces
1 egg
1 Tbsp. distilled white vinegar
5 Tbsp. cold water
Combine the flour, salt, shortening and butter into mixing bowl. Using a pastry cutter (or fork), cut all the ingredients in together until you reach coarse crumbs. Beat the egg with a fork and add it to the mixture. Add vinegar and cold water. Stir it all together until combined. Form into two balls and wrap them in individual plastic freezer bags. Remove them from the freezer 30 minutes before you need them.
*If using the pie crust the day you make them, freeze them for about 20 minutes before attempting to roll them out.
Pie Crust
3 c. all-purpose flour
1 tsp. salt
¾ c. vegetable shortening, cold and cut into pieces
¾ c. butter, cold and cut into pieces
1 egg
1 Tbsp. distilled white vinegar
5 Tbsp. cold water
Combine the flour, salt, shortening and butter into mixing bowl. Using a pastry cutter (or fork), cut all the ingredients in together until you reach coarse crumbs. Beat the egg with a fork and add it to the mixture. Add vinegar and cold water. Stir it all together until combined. Form into two balls and wrap them in individual plastic freezer bags. Remove them from the freezer 30 minutes before you need them.
*If using the pie crust the day you make them, freeze them for about 20 minutes before attempting to roll them out.
Friday, March 18, 2016
Savory Smothered Chicken
Savory Smothered Chicken
2 Tbsp. olive oil
1 lb. boneless, skinless chicken (I typically get chicken tenders for this recipe)
Salt, pepper and garlic powder to taste
1 onion, thinly sliced
2 Tbsp. all purpose flour
1 c. low sodium chicken broth
½ c. 2% evaporated milk
2 Tbsp. white wine (optional)
¼ tsp. dried thyme
In a large skillet, heat olive oil. Season chicken on both sides with salt, pepper and garlic powder to taste. (A little goes a long way on garlic powder!) Brown chicken on both sides in oil and remove to a plate. Stir in onion and cook until tender. Sprinkle flour over onion and quickly stir together for about 1 minute. Pour chicken broth over onions and stir, breaking up clumps until smooth. Stir in evaporated milk, white whine and thyme. Turn heat up to high and stir until thickened, about two minutes. Reduce heat to medium low and return chicken skillet. Cover and continue cooking about 10 minutes until chicken is cooked through.
2 Tbsp. olive oil
1 lb. boneless, skinless chicken (I typically get chicken tenders for this recipe)
Salt, pepper and garlic powder to taste
1 onion, thinly sliced
2 Tbsp. all purpose flour
1 c. low sodium chicken broth
½ c. 2% evaporated milk
2 Tbsp. white wine (optional)
¼ tsp. dried thyme
In a large skillet, heat olive oil. Season chicken on both sides with salt, pepper and garlic powder to taste. (A little goes a long way on garlic powder!) Brown chicken on both sides in oil and remove to a plate. Stir in onion and cook until tender. Sprinkle flour over onion and quickly stir together for about 1 minute. Pour chicken broth over onions and stir, breaking up clumps until smooth. Stir in evaporated milk, white whine and thyme. Turn heat up to high and stir until thickened, about two minutes. Reduce heat to medium low and return chicken skillet. Cover and continue cooking about 10 minutes until chicken is cooked through.
Tuesday, March 1, 2016
Classic White Frosting
For Miller's last birthday cake, I decided to change up from my usual buttercream frosting and do a shortening based frosting. Initially I thought it was a mistake, but once I tasted it with the cake it was delicious and will be my new go to for birthday cake. It was also perfect for decorating.
Classic White Frosting
2 c. shortening
8 c. powdered sugar
¼ c. heavy whipping cream
1 ½ tsp. vanilla (I used clear to keep it extra white)
In a mixer, blend shortening and powdered sugar until smooth. Add in whipping cream and vanilla and whip frosting until it reaches desired consistency.
Add in favorite color drops or gels to make desired color.
Classic White Frosting
2 c. shortening
8 c. powdered sugar
¼ c. heavy whipping cream
1 ½ tsp. vanilla (I used clear to keep it extra white)
In a mixer, blend shortening and powdered sugar until smooth. Add in whipping cream and vanilla and whip frosting until it reaches desired consistency.
Add in favorite color drops or gels to make desired color.
My Favorite Yellow Cake
- I've finally found the best homemade yellow (but more like vanilla) cake. I made Miller's birthday cake and my family thought I got it from a bakery! This cake is pretty high maintenance with room temperature ingredients, but definitely worth the trouble.
- My Favorite Yellow Cake
- 1 cup butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream (light or regular), room temperature
- To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
- Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
- In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
- One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
- Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
- Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
- Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
- Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
- Bake for 25-28 minutes until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
- Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.
Frost with Classic White Frosting
Freezer Sandwiches
I made these for the first time right after Price was born, looking for an easy meal to grab in a hurry. And then I forgot about them. Until now. We get home from church really late and by the time we walk in the door, everyone is tearing down walls trying to get something to eat. Even if I rely on the crockpot, there is usually something else to do before we eat and I just don't have time for it. So, I've loaded the freezer with these sandwiches and set them to bake while we are on our way home.
Freezer Sandwiches
1 stick butter, melted
3 Tbsp. mustard (I've used spicy brown and dijon, so choose your favorite)
2 Tbsp. prepared horseradish
2 Tbsp. poppy seeds
8 hamburger buns
1 lb. ham, thinly sliced (I like a sweet ham to cut the spice of the mustard and horseradish)
8 slices swiss cheese
Mix together butter, mustard, horseradish and poppy seeds until smooth. Open the buns and spread the sauce on the inside of both sides of buns. Lay ham on bottom piece and cheese on top piece of bread. Close up and spread sauce on top of bread bun. Wrap in foil and freeze.
When ready to eat, bake at 400 for 30-40 minutes.
Freezer Sandwiches
1 stick butter, melted
3 Tbsp. mustard (I've used spicy brown and dijon, so choose your favorite)
2 Tbsp. prepared horseradish
2 Tbsp. poppy seeds
8 hamburger buns
1 lb. ham, thinly sliced (I like a sweet ham to cut the spice of the mustard and horseradish)
8 slices swiss cheese
Mix together butter, mustard, horseradish and poppy seeds until smooth. Open the buns and spread the sauce on the inside of both sides of buns. Lay ham on bottom piece and cheese on top piece of bread. Close up and spread sauce on top of bread bun. Wrap in foil and freeze.
When ready to eat, bake at 400 for 30-40 minutes.
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