Red Velvet Cake with Cream Cheese Frosting

For Cake

INGREDIENTS

1 stick unsalted butter or shortening, softened

1 ½ cups sugar

2 large eggs

¼ cup red food coloring

2 tbs cocoa powder

1 tsp salt

1 cup buttermilk

1 tsp vanilla

2 ½ cups plus 5 tbs Swans Down Cake Flour

1 tbs vinegar

1 tsp baking soda

METHOD

Preheat oven to 350 °.

Line bottom of two 9 x 2 inch buttered cake pans

with parchment paper.

Butter paper and flour pans, knocking out excess.

In a large bowl with an electric mixer beat together butter or

shortening and sugar until fluffy.

Beat in eggs, 1 at a time, beating well after each addition.

In a small bowl whisk together food coloring and cocoa

powder and add salt to butter mixture, beating until

blended.

In another small bowl mix together buttermilk and vanilla.

Add flour in butter mixture in batches alternately with

buttermilk mixture, beginning and end with flour mixture

and beating until batter is blended well.

In another small bowl stir together vinegar and baking soda

and gently stir into batter, do not beat.

Divide batter into pans and smooth tops.

Bake layers in middle of over 35 to 40 minutes, or until a

tester comes out clean.

Cool cake layers in pans on rack 10 minutes before turning

out onto racks.

Remove paper from cakes and cool completely. 

For Frosting

INGREDIENTS

1 cup milk

3 tbs all-purpose flour

1 stick unsalted butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

METHOD

In a small saucepan stir together milk and flour and cook,

stirring constantly, over low heat until  cooked.

Cool milk mixture.

In a large bowl with a electric mixer beat together butter,

cream cheese, sugar, and vanilla blended well.

Add cool milk mixture and beat until spreadable.

Place 1 cake layer on a cake plate and spread evenly with

about 1 cup frosting.

Top with remaining cake layer and spread remaining frost

evenly over top and sides of cake.

Bacon Waffles with Maple Syrup & Pecans

INGREDIENTS

12 Bacon slices

2 cups Swans Down Cake Flour

2 tbs sugar

2 tbs baking powder

½ tps baking soda

¼ tsp salt

1 ½ cups buttermilk

2 large eggs

½ cup pure maple syrup

½ cup chopped pecans

METHOD

Heat a well-seasoned or non-stick Belgian or standard waffle

 iron.

Preheat oven to 200°.

In a large skillet cook bacon over moderate heat until crisp.

Transfer bacon to paper towels to cool, reserving bacon fat.

Crumble bacon into pieces.

In a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir into buttermilk, eggs, and bacon, including fat (about ½ cup) until batter is smooth.

In a small sauce pan simmer syrup over moderately low heat for 2 minutes.

Spoon batter into waffle iron and cook accordingly to manufacturer’s instructions.

Transfer waffles to a baking and keep warm, uncovered, in middle of oven.

Make more waffle with remaining batter in the same manner.

Serve waffles with syrup, sprinkled with pecans.

Makes 2 ½ cups batter or 5 7-inch round waffles.

This recipe can be found at Swans Down.

Blueberry Cobbler

For Filling

     INGREDIENTS

          3 cups fresh blueberries
          ¾ cups plus 2 tbs water
          ¼ to ½ cup sugar
          1 tbs sugar
          Butter or margin
          Cinnamon

     METHOD

          Preheat oven to 400°.

          In a sauce pan heat together blueberries and ¾ cup water 

               and sugar.

          In a small bowl whisk together cornstarch and remaining 

               2 tbs water until cornstarch is dissolved and add to berry 

               mixture.

          Bring to a boil and boil 1 minute.

          Pour mixture into a 2-quart baking dish.

          Dot with butter or margarine and sprinkle with sprinkle with 

               cinnamon.

For Dough

     INGREDIENTS

          1 cup sifted Swans Down Cake Flower
          1 tbs sugar
          1 ½ tsp baking powder
          ¼ tsp salt
          2 tbs vegetable shortening
          1/3 cup milk

     METHOD

          In a large bowl sift together flower, sugar, baking powder,
               and salt and with pastry blender or two knives blend in
               shortening until mixture resembles coarse meal.
          Add milk, stirring in until combined well.
          On a lightly floured surface with floured hands pat
               dough until ½-inch thick.
          Top berries in pan with dough and prick top to vent or drop
               dough by tsp-fuls over berries.
          Bake cobbler 20 minutes.
          Serve cobbler warm.

Optional Topping

          Vanilla ice cream or whipped cream.

This recipe can be found at Swans Down.

Angel Food Cake with Whipped Cream Filling and Raspberry Sauce

FOR CAKE

     INGREDIENTS

 

          1 1/4 cups sifted Swans Down Cake Flour

          1 1/2 plus 5 tbs. sugar

          12 egg whites, at room temperature

          1 1/4 tsp cream of tartar

          1 tsp vanilla

          1/4 tsp almond extract

          1/4 tsp salt

 

     METHOD

 

Preheat oven to 375°

 

In a bowl, sift together flour and ½ cup sugar four times.

 

In a large bowl with an electric mixer beat together egg whites, cream of tartar, vanilla, almond extract, and salt until they hold soft peaks.

 

Gradually beat in remaining 1 cup plus 5 tbs sugar until whites hold glossy peaks, about 3 minutes.

 

Sift a fourth cup of flour mixture evenly over mixture with a rubber spatula fold gently until almost incorporated. *DO NOT STIR OF MIX*

 

Repeat process three more times until flour is incorporated.

 

Pour batter into a 10-inch tube pan and bake 35 – 40 minutes, or until cake springs back when lightly pressed.

 

Invert cake onto rack, leaving pan on top of cake for 1 hour.

 

Run a this knife around sides and center tube of pan an unmold.

FOR CREAM FILLING

     INGREDIENTS

 

          1 cup heavy whipped cream

          2 tbs confectioners' sugar

          1 tsp vanilla

 

     METHOD

 

In a bowl with an electric mixer meat together cream, sugar, and vanilla until stiff peaks form.

 

FOR RASPBERRY SAUCE

     INGREDIENTS

 

          2 pints raspberries

          6 tbs superfine sugar

          4 tsp fresh lemon juice

 

          1 1/2 pints raspberries

 

     METHOD

In a food processor or blender puree all ingredients. Strain mixture through a fine sieve, pressing firmly with a rubber spatula.

     ASSEMBLY

Split cake in half horizontally with a serrated knife.

Place bottom half of cake on a cake plate and spread with about 1 cup cream filling.

Arrange half of raspberries on the filling and top with remaining cake half.

Spread remaining cream onto top of cake and cover with raspberries.

Serve cake with raspberry sauce. 

This recipe can be found on Swans Down

How to Make Jello Shots in an Orange

INGREDIENTS

     3-5 fresh oranges
     1 package (6 oz/170g) of orange gelatin mix, Jello preferred
     16 ounces (500 ml) of boiling water
     10 ounces (300 ml) of ice cold vodka
     6 ounces (180 ml) of cold water

METHOD

Cut the orange in half. Scoop the inside of the orange and set it aside. You can either eat it, use it for another recipe, or discard it. Do this for all the oranges.

Place the hollowed orange skins on your cookie sheet.

Get a medium sized bowl and add the boiling water to it. Dissolve the Jello powder package in the water. Stir until the powder completely disappears.

Add the vodka and cold water to the bowl and mix thoroughly.

Pour the Jello mixture into the hollowed orange skins.

Place the cookie sheet in the refrigerator for about 2 to 4 hours (about the same time to make regular Jello solid).

Serve responsibly. Serve only to those of drinking age. Keep out of the reach of children, who may see these as a dessert.

Cut the jello into orange slices for individual shots.

This recipe can be found on WikiHow

Sour Cream & Chive Drop Biscuits

INGREDIENTS

     2 cups all purpose flour
     1 tablespoon superfine sugar
     2 teaspoons baking powder
     1 1/4 teaspoons salt
     1/2 teaspoon baking soda
     1/4 teaspoon black pepper
     3 tablespoons thinly sliced chives
     2/3 cup sour cream, chilled
     1/2 cup plus 2 tablespoons milk, chilled
     1/4 cup (1/2 stick) unsalted butter, melted (for brushing atop the biscuits)

METHOD

Preheat oven to 400°F.

In a medium mixing bowl, combine all the ingredients, except the sour cream, milk and melted butter. Whisk together until no lumps remain.

Stir in the sour cream until the mixture resembles a bowl of coarse grains.

Add the milk and mix just until sticky dough comes together.

Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.

Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.

Allow biscuits to slightly cool before serving.

This recipe can be found at Spoon Fork Bacon

Sweet Apple Chicken Curry

INGREDIENTS

     1 medium red bell pepper

     2 mmedium cloves garlic

     2 medium Granny Smith apples

     1½ pounds boneless, skinless chicken breast halves

     6 tablespoons flour, divided

     Kosher salt

     Freshly ground black pepper

     2 tablespoons olive oil

     2 tablespoons unsalted butter

     1 tablespoon curry powder

     ½ teaspoon ground cinnamon

     ½ teaspoon ground cumin

     2 cups no-salt-added chicken broth

     Leaves from 4-6 stems flat-leaf parsley

METHOD

Cut the celery, onion and red bell pepper into small dice; combining them is OK. Mince the garlic. Core the apples, then cut them into bite-size chunks.

Cut the chicken into bite-size pieces (on the large side) and place in a quart-size resealable plastic food storage bag, along with ¼ cup (4 tablespoons) of the flour. Season with salt and pepper to taste. Seal and shake to coat evenly.

Heat the oil in a large skillet over medium heat. Working in batches, add the coated chicken (shaking off any excess flour). Cook until lightly browned on both sides; the chicken might not be completely cooked through. Transfer to a plate.

Add the butter to the skillet; once it has melted, add the celery, onion, red bell pepper and garlic, stirring to coat. Cook 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the apples and stir to incorporate; cook for about 5 minutes, then stir in the curry powder, cinnamon and cumin. Cook 1 to 2 minutes, until fragrant, then evenly sprinkle the remaining 2 tablespoons flour over the mixture and stir to incorporate. Cook 2 minutes, then add the broth along with the chicken pieces and any accumulated juices. Increase the heat to medium-high; once the mixture starts to bubble, reduce the heat to medium and cook about 10 minutes. The mixture should continue to thicken as it cooks, and the chicken should be cooked through.

Taste, and add salt and pepper as needed. Turn off the heat and let the curry mixture sit for a few minutes before serving.

Finely chop the parsley; sprinkle over each portion. Serve hot.

This recipe can be found at The Daily Herald

Beef & Enoki Mushroom Rolls

INGREDIENTS

     150g beef scotch fillet, thinly sliced into 2mm thick slices
     100g enoki mushrooms
     2 tbsp ponzu sauce
     1 tbsp cooking oil
     1 spring onion
     1/2 tsp pepper
     1/2 tsp Shichimi chilli
     1/2 tsp sesame seeds
     1 wedge lemon

METHOD

Cut spring onions into 8cm lengths, then thinly slice them length wise.

Lay out 2-3 slices of beef with enoki mushroom and spring onion to one side as shown.

Carefully roll beef up, leaving the final seam facing downwards.

Repeat process with remaining beef, spring onion and enoki mushroom.

Season beef rolls with pepper, Shichimi*, sesame seeds and salt to taste.

Heat cooking oil in a pan at medium-high heat and fry rolls for 1min on each side or until cooked.**

Serve with ponzu sauce*** and lemon for dipping.

* Shichimi is a Japanese spice which contains 7 different ingredients such as black and white sesame seeds, ground red chilli pepper, ground Sichuan pepper, roasted orange peel, hemp seed, ground ginger and dried seaweed. Different brands may use different ingredients as substitutes.

** Place beef rolls seam side downwards initially when frying, as this prevents the rolls from unfolding.

*** Ponzu sauce is a citrus sauce available at well stocked Asian grocery stores. If unobtainable, you can substitute it with light soy sauce mixed with lemon juice and a bit of mirin or sugar to balance out the flavours.

This recipe can be found at Ichigo Shortcake

Chocolate Chip Cookie Dough Dip

INGREDIENTS

     1/2 cup (1 stick) unsalted butter
     1/3 cup packed brown sugar
     1 8 oz block cream cheese, softened
     1 cup confectioners' sugar
     1 teaspoon vanilla extract
     1/2 teaspoon salt
     3/4 cup mini chocolate chips, plus extra for sprinkling

METHOD

Melt the butter in a small saucepan set over medium heat.

Add the brown sugar and whisk until dissolved.

Once the mixture starts to bubble, stir in the vanilla extract then remove from the heat and let cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and confectioner's sugar on medium speed for 1 minute, or until well combined and smooth.

With the mixer on low, slowly pour in the brown sugar/butter mixture, beating until combined.

Add the salt.

Use a rubber spatula to mix in the mini chocolate chips.

Transfer the dip to your serving bowl and garnish with additional mini chocolate chips. Serve with pretzels and graham crackers (or whatever you like!)

This recipe can be found at Tracey's Culinary Adventures

Cheesecake Stuffed Strawberries

INGREDIENTS

     1 lb large strawberries
     8 oz. cream cheese, softened (can use 1/3 less fat)
     3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
     1 tsp vanilla extract
     Graham cracker crumbs

METHOD

Rinse strawberries and cut around the top and clean out with a paring knife, if necessary (some may already be hollow inside).

Prep all strawberries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.

Add cream cheese mix to a piping bag or ziploc with the corner snipped off.

Fill strawberries with cheesecake mixture.

Once strawberries are filled, dip the top in graham cracker crumbs.

If not serving immediately, refrigerate until serving.

This recipe can be found at The Sweets Life

Homemade Cadbury Creme Eggs

INGREDIENTS

     1/4 cup softened butter
     1/2 cup corn syrup
     3 1/2 - 4 cups powdered sugar
     pinch salt
     1 pound chocolate chips, melts, or bark
     1 tablespoon shortening (if using chocolate chips)

METHOD

Beat together butter and corn syrup until smooth.

Add powdered sugar 1 cup at a time and beat until smooth and combined. You may need to stir in the last cup or so by hand.

Place about 1/3 of the dough in a separate bowl and color with yellow food coloring.

Divide white dough into even pieces and place on a greased cookie sheet.

Divide yellow dough in to an equal number of pieces and place on a greased cookie sheet.

Chill dough for 20 to 30 minutes to stiffen up a bit (it will be a bit sticky).

Remove dough from the fridge and roll the yellow dough into balls.

Flatten each white piece of dough a bit and place a yellow piece in the center of the white dough.

Wrap the white dough around the yellow and form into a ball (or egg shape).

Melt chocolate in a double boiler or in the microwave. If using the microwave, heat in 30 second increments at 50% power. Stir well after each heating.

Dip each egg in chocolate and place on a piece of parchment paper to dry.

This recipe can be found at The Royal Cook

Chinese Five-Spice Powder

Makes roughly 1/4 cup

INGREDIENTS

     2 whole star anise
     2 teaspoons Szechuan peppercorns (or generic peppercorns)
     1 teaspoon cloves
     1 teaspoon fennel
     1 teaspoon coriander seed (optional)
     1 cassia or cinnamon stick, broken into a few pieces

METHOD

In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.

Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed. If large pieces remain, grind for another 5 - 10 seconds.

Store the blend in an airtight spice jar out of the light. It's best to make small batches so that the blend is still very fresh when you use it, but the spice blend will also store for several months.

This recipe can be found at theKitchn

Cake Batter Pancakes

Pancakes

     INGREDIENTS

          1 cup Original Bisquick® mix

          1 cup Betty Crocker® SuperMoist® yellow cake mix

          3 tablespoons candy sprinkles

          1 cup milk

          1 teaspoon vanilla

         2 eggs

Glaze and Garnish

     INGREDIENTS

          2 1/2 cups powdered sugar

          3 tablespoons plus 2 teaspoons milk

          1 teaspoon vanilla

          Additional candy sprinkles

     METHOD

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.

In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.


To serve, top each serving with glaze and additional candy sprinkles.

This recipe can be found at Betty Crocker

Coffee Cupcakes with Coffee Icing

INGREDIENTS

     Cake Mix – I love Butter Golden For This Recipe

     10 -12 oz of coffee ( any flavor will do)

     Can of White icing

METHOD

Preheat Oven To The Temperature As Instructed On The Cake Box ( It is Usually 350)

In a bowl mix – dry cake mix, coffee ( 8 – 10 oz) the batter should look like thispicture below- that is it – do NOT add eggs, oil or water

Mix well — if you have to use more coffee that is fine — it should look like a normal batter

Line a cupcake tray with cupcake liners and fill each one to the ¾th mark on the liner

Cook until fully cooked – I use the old toothpick trick – stick a toothpick into the middle of the cake if it comes out clean you are done

In a small bowl – I put about ½ a can of frosting — slowly add in coffee — you want to lightly flavor the frosting — mix till well combined

Frost each cupcake and enjoy!

This recipe can be found at Budget Savvy Diva

Kimchi Grilled Cheese Sandwich

INGREDIENTS

     2 slices whole wheat bread
     2 slices cheddar cheese
     1/8 - 1/4 cup kimchi, finely diced
     1 tablespoons butter, divided

METHOD

Heat your cast iron skillet on medium heat (so the cheese melts and you don't burn your bread).

Spread butter on one side of each of the bread slices. Place one slice of bread, butter side down in your pan.

Add one slice of cheese and kimchi and then the other slice of cheese.

Place other slice of bread, butter side up on top.

Grill until lightly browned and flip over; continue grilling until cheese is melted.

If you use a panini machine, you can save yourself the flipping step and some cooking time, too. You can even cut the butter out of the recipe totally if your panini machine is non-stick.

This recipe can be found at Koreafornian Cooking

Pork Ribs with Sticky Barbecue Sauce

INGREDIENTS

     1.75kg American-style pork spare ribs

     1 cup (250ml) tomato sauce

     1/2 cup (110g) firmly packed light brown sugar

     2 cloves garlic, crushed

     2 tablespoons Worcestershire sauce

     1 tablespoon cider vinegar

     2 teaspoons smoked paprika

METHOD

Bring a pot of water to the boil. Reduce heat to medium. Simmer the ribs, covered, about 40 minutes or until tender. Drain.

Combine the remaining ingredients in

a medium bowl with the ribs.

Cook ribs on a heated oiled barbecue (or grill or grill pan) about 15 minutes, basting with remaining marinade every 5 minutes.

Cut ribs into serving-sized portions.

Suitable to freeze. Not suitable to microwave.

This recipe can be found at The Australian Women's Weekly