tag:blogger.com,1999:blog-43484886338903787112024-03-05T09:41:22.030-08:00Brisson's BakeryWhich crumb do you want!?Brisson's Bakeryhttp://www.blogger.com/profile/09839332968917971934noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-4348488633890378711.post-56928060538640827032023-03-09T19:50:00.000-08:002023-03-09T19:50:19.457-08:00Vanilla Honey Cake <p> </p><p>Vanilla Honey Cake</p><p>Made by my eldest and gobbled up by siblings and cousins. </p><p><br /></p><p>Directions:</p><p>Put a generous amount of honey in the middle of the layers </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4-OMfeua1Jak4NjlIU4SBtVy23EXntubcQdGOT6Yc83Fqd-OOXUepDW2IoT3VS6QMNZrlY7q5wRtaKlrljp2ezwJqyUa5CiiordjLKR2a-_bmo5qLtdh4O2WKwUGnj76_IiCUDJAbhIKH8Rl-aSUJXoVQAeQEE3PC2ux0Rd1DPlcW-hQW7kmuk9V/s4032/28EC31A2-578B-4E14-AE6C-73B1133C832A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4-OMfeua1Jak4NjlIU4SBtVy23EXntubcQdGOT6Yc83Fqd-OOXUepDW2IoT3VS6QMNZrlY7q5wRtaKlrljp2ezwJqyUa5CiiordjLKR2a-_bmo5qLtdh4O2WKwUGnj76_IiCUDJAbhIKH8Rl-aSUJXoVQAeQEE3PC2ux0Rd1DPlcW-hQW7kmuk9V/s320/28EC31A2-578B-4E14-AE6C-73B1133C832A.jpeg" width="240" /></a></div><br /><p><br /></p><p>Cake:</p><p><br /></p><p><a href="https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654">https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654</a></p><p><br /></p><p>Frosting:</p><p><a href="https://www.twosisterscrafting.com/buttercream-frosting/#mv-creation-497-jtr">https://www.twosisterscrafting.com/buttercream-frosting/#mv-creation-497-jtr</a></p>Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-29819524383409594322022-07-08T17:39:00.003-07:002022-07-08T17:39:43.125-07:00Anzac cookies<p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;">We made these for the first time and loved them!</span></p><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjacctVkvEVBsZBiAROcF9xanEkcyapyQgrUHNvkZkdmufUabYnIlP35931jfYvZn5I4nSqBmyQaw3fc8vAxPnb2PtvF_OG8BP72jIz1KxRja2915f6yZ9C2c_rlHJV02StxvdTE618dbK6NXezGrTYa1xI5AkEoGxV13Nkd4H1vD0owaW2IVKs69OA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjacctVkvEVBsZBiAROcF9xanEkcyapyQgrUHNvkZkdmufUabYnIlP35931jfYvZn5I4nSqBmyQaw3fc8vAxPnb2PtvF_OG8BP72jIz1KxRja2915f6yZ9C2c_rlHJV02StxvdTE618dbK6NXezGrTYa1xI5AkEoGxV13Nkd4H1vD0owaW2IVKs69OA" width="180" /></a></span></div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"><br /><br /></span><p></p><p><b style="font-family: UICTFontTextStyleBody; font-size: 17px;">Ingredients:</b></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2 Tbsp Honey </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/2 cup Butter</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 cup Flour</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/4 Brown sugar</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/2 cup Granulated sugar</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 cup rolled oats </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">3/4 tsp Baking soda</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2 Tbsp Warm water</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><b><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></b></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><b>Directions:</b></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Preheat oven to 350 degrees F.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Melt butter and honey in the microwave in a large bowl </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Add all dry ingredients (except baking soda) to bowl</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Combine baking soda and warm water in small bowl and stir. Add to large bowl and stir together all ingredients. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Spread parchment paper on a baking sheet. Scoop 1 tablespoon of dough and roll it into a ball. Place the balls about 4 across and 3 down on the baking sheet. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Cook about 10-12 minutes until golden brown. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Enjoy!</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p>Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-13302153399242551072021-02-05T07:49:00.002-08:002021-02-05T07:49:22.215-08:00Balsamic Roast Beef Recipe <p>I got this recipe from Amy Matassa who got it from Sheryl Rosedoff Bergman</p><p><br /></p><p>Balsamic Roast Beef Recipe </p><p>Ingredients</p><p>1 3-4 pound boneless roast beef (chuck or round roast)</p><p>1 cup beef broth</p><p>1/2 cup balsamic vinegar</p><p>1 tablespoon Worcestershire sauce</p><p>1 tablespoon soy sauce or coconut aminos</p><p>1 tablespoon honey</p><p>1/2 teaspoon red pepper flakes</p><p>4 cloves garlic chopped</p><p><br /></p><p>Instructions</p><p>Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)</p><p>Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roast beef.</p><p>Store remaining gravy in an airtight container in the refrigerator for another use.</p><p><br /></p><p>Notes</p><p>If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.</p>Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-8026236361471998842020-06-05T09:37:00.000-07:002020-06-05T09:37:36.759-07:00Aurora’s Apple Cider Pomegranate Scookies<div lang="EN-US" link="#0563C1" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: -apple-system, HelveticaNeue; font-size: 16px;" vlink="#954F72">
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<b>Ingredients </b></div>
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1 ¼ Cups Apple Cider<u></u><u></u></div>
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1.5 Cups All Purpose Flour<u></u><u></u></div>
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1 Teaspoon Cream of Tartar (optional)<u></u><u></u></div>
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½ teaspoon baking soda<u></u><u></u></div>
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1.2 tsp ground cinnamon<u></u><u></u></div>
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1.3 tsp salt<u></u><u></u></div>
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½ cup unsalted butter at room temp<u></u><u></u></div>
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1/2 cup granulated sugar<u></u><u></u></div>
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¼ packed light brown sugar<u></u><u></u></div>
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1 large egg<u></u><u></u></div>
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2 tsp apple pie spices or cloves<u></u><u></u></div>
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1 large Pomegranate<u></u><u></u></div>
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<b>Directions</b> </div>
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Boil Apple Cider down to ¾ cup<u></u><u></u></div>
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Open Pomegranate and remove seeds (Half will be added to the mixture after the apple cider is added, the other half can be added or eaten)<u></u><u></u></div>
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Mix all try ingredients in a large bowl and mix well<u></u><u></u></div>
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Add Butter and Egg Mix Well<u></u><u></u></div>
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When Apple Cider is Boiled down remove from heat and let cool for 5 minutes. It should still be warm to hot when added to the mixture.<u></u><u></u></div>
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Mix well <u></u><u></u></div>
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When smooth add pom seeds mix well<u></u><u></u></div>
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Put in fridge to cool 1 hour<u></u><u></u></div>
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Scoop on cookie sheet bake in oven 400 F for 12 to 14 minutes<u></u><u></u></div>
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<br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-66020700098669694592017-12-21T22:23:00.002-08:002017-12-21T22:23:55.386-08:00Honey Garlic Brown Sugar InjectionIngredients<br />
<br />
2 cups of water<br />
1 cube chicken bouillon<br />
12 oz honey<br />
1/3 cup olive oil<br />
2 tbl garlic powder<br />
2 tbl brown sugar<br />
1 tsp ground cloves<br />
1/2 tsp ground thyme<br />
1 tbl salt (to taste)<br />
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Notes: We used this on a turkey and it was great!Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-2017507759172465522017-08-23T22:04:00.000-07:002017-11-02T22:37:05.966-07:00Lamb and Hummus Burger<b>Submitted by Marcia Van Camp</b><br />
<b>Inspired by:</b><br />
http://www.familycircle.com/recipes/grilling/our-best-burger-recipes-beef-veggie-and-beyond/?page=5<br />
<br />
http://www.epicurious.com/recipes/food/views/ras-el-hanout-101070<br />
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The original recipe is for 4 patties, but we doubled it since they were so good!<br />
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<b>Ingredients</b><br />
4 oz crumbled feta<br />
1 cup Greek yogurt<br />
4 tbl milk<br />
1 red onion<br />
2 cucumbers<br />
2 lbs ground lamb<br />
Parsley - fresh or dried (you will use about an entire .25oz container<br />
Ras el hanout seasoning (or make your own below)<br />
Salt<br />
Black pepper<br />
8 pitas - we used whole wheat<br />
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Hummus - I like plain</div>
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<b>Yogurt Sauce - Directions</b><br />
Combine these ingredients, and refrigerate & cover until ready to serve<br />
1 cup Greek yogurt<br />
1 cup crumbled feta (4 oz)<br />
4 tbl milk (I used 2%)<br />
4 tbl grated cucumber<br />
2 tbl chopped parsley<br />
1/4 tsp salt<br />
1/4 tsp black pepper<br />
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<b>Burger - Directions</b><br />
1. Turn on the grill to medium-high<br />
2. Combine the below and form 8 patties. Flattening them out will make it a little easier to eat with the pita<br />
2 lbs ground lamb<br />
6 tbl chopped parsley<br />
4 tbl grated red onion<br />
3 tsp ras el hanout<br />
1 tsp salt<br />
3. Grill 4 to 5 minutes on each side. During the last minute, grill the pitas, flipping once.<br />
4. Spread 2 tbl hummus on each pita, then layer with sliced cucumber, red onion, burger, yogurt sauce and parsley<br />
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<b>Ras el hanout - Directions </b><br />
Combine ingredients and mix. You will have more than you need for this recipe which means you can make it again, or try it on something else.<br />
<br />
1 tsp ground cumin<br />
1 tsp ground ginger<br />
1 tsp salt<br />
3/4 tsp black pepper<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground coriander seeds<br />
1/2 tsp cayenne<br />
1/2 tsp ground allspice<br />
1/4 tsp ground clovesMarcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com3tag:blogger.com,1999:blog-4348488633890378711.post-88198444037591624432017-05-02T21:19:00.000-07:002017-05-02T21:19:11.345-07:00Apple Barley Pudding<b>Submitted by Marcia Van Camp</b><br />
<b>Inspired by http://www.europeancuisines.com/Ireland-Desserts-Irish-Apple-Barley-Pudding</b><br />
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<b>Ingredients</b><br />
1 1/2 pounds tart apples, cored, peeled and thinly sliced<br />
4 rounded tablespoons pearl barley<br />
4 tablespoons lemon juice (fresh if possible)<br />
4 tablespoons sugar 1 quart water<br />
2 tablespoons heavy cream<br />
1 container of Cool Whip (8 oz)<br />
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<b>Directions</b><br />
1. Add the water to a heavy pot, add the barley, and bring to a boil. Add the sliced apples and cook gently until both the barley and the apples are soft (normally about half an hour).<br />
<br />
2, At this point the apples may have gone completely to pieces. This is just fine. Remove the mixture from heat and puree -- either in a blender, right in the pot with a stick mixer, or by pushing through a sieve. (I didn't use a sieve)<br />
<br />
3. Return the mixture to the pot and stir in the sugar and lemon juice. Bring to a boil again. Boil for about five minutes: then remove from the heat and cool.<br />
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4. When cooled, put into another container and refrigerate until very cold. Serve cold with cream stirred in. Or (for a slightly fancier take on the presentation) whip heavy whipping cream with a teaspoon of sugar per cup of cream, and layer in parfait glasses with the cream, saving a dollop for on top.<br />
<br />
Notes: When I first made it, I thought the lemon was way too strong, but the next day it was much more subtle. I love the pudding and cream but I do think there might be something that could bring the two flavors together even better..perhaps a smidge of raspberry syrup would do the trick.Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-70570375805664875172017-05-01T16:36:00.000-07:002017-05-01T16:36:19.756-07:00Earthquake CakeSubmitted by Marcia Van Camp<br />
<br />
<br />
<b>Ingredients</b><br />
German Chocolate Cake Mix (Pillsbury is best)<br />
8 oz. cream cheese<br />
1 stick of butter (1/2 cup)<br />
1 lb powdered sugar (2 cups)<br />
1 cup crushed pecans<br />
1 cup shredded coconut<br />
<br />
<b>Directions</b><br />
1. Grease a 9 x 13 cake pan and then sprinkle coconut and pecans on the bottom of the pan.<br />
<br />
2. Make cake mix as directed and pour into pan and spread evenly.<br />
<br />
3. Heat oven to 350 degrees<br />
<br />
4. Start water to boil in a double boiler. When ready, put cream cheese and butter in the double boiler and melt. Then add the powdered sugar and stir with a whisk. Pour this over the cake mixture (like long pieces of ribbon). The cake is going to bubble up through the cream cheese so you don't want to cover the cake completely.<br />
<br />
5. Bake at 350 degrees for 45 min and enjoy!<br />
<br />
Notes:<br />
If you don't have a double boiler you can use a low heat setting and stir more often. It will also help if the cream cheese and butter are softened ahead of time. My sister also served this to a family in Brussels and they absolutely loved it!<br />
<br />
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<br />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-62516058549846983222017-04-24T21:40:00.004-07:002017-04-24T21:41:17.435-07:00Blackened Salmon<b>Submitted by Marcia Van Camp</b><br />
<b>Inspired by "Saving Dinner" by Leanne Ely</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 tbl paprika<br />
1/2 tsp cayenne pepper<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
1/2 tsp white pepper<br />
1 tsp onion powder<br />
1 tsp garlic powder<br />
1/2 tsp dried thyme<br />
1/2 tsp dried oregano<br />
1 dash cumin<br />
<br />
<b>Notes:</b> The original recipe has directions for cooking the salmon on high heat but we just usually generously sprinkle the seasoning on the fish and cook on the stove top. This seasoning mix is one we keep on hand at all times because it's our favorite for salmon. We usually just cook 2 fillets at a time, so we have some left over for the next time.Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-33881079855528770882017-03-16T13:06:00.004-07:002017-03-16T13:06:51.718-07:00Horseradish Cream Sauce<b>Submitted by Marcia Van Camp</b><br />
<b>Inspired by http://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe</b><br />
<br />
We used this sauce for some BBQ chicken and it was so good! We also used it as a dipping sauce for our bacon wrapped asparagus. We tried it on several different food and really couldn't get enough of it!<br />
<br />
<b>Ingredients:</b><br />
1 cup sour cream<br />
1/4 cup horseradish (we used Atlantic prepared)<br />
1 tablespoon Dijon mustard (we used Gulden's)<br />
1 teaspoon white wine vinegar<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon black pepper<br />
1/2 teaspoon garlic powder<br />
<br />
<b>Directions: </b><br />
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.<br />
<br />
<b>Notes:</b><br />
We loved the original recipe but added some garlic. We also want to try adding some other spices to this in the future because I think they would mix very well.Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-90976366915193096872017-03-02T06:48:00.002-08:002017-03-02T06:48:42.919-08:00Bacon Wrapped Asparagus with Puff Pastry<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13pt;"><b>Submitted by Marcia Van Camp<o:p></o:p></b></span></div>
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<span style="font-size: 13pt;"><b>Inspired by
https://m.facebook.com/buzzfeedtasty/</b><o:p></o:p></span></div>
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<b><span style="color: #454545; font-size: 13.0pt;">Ingredients </span><span style="font-size: 13pt;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #454545; font-size: 13.0pt;">1 sheet of thawed puff pastry <o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;">1 bunch of asparagus (thick)<o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;">1 packet of bacon<o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;">1 egg<o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;">Black pepper <o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;"><b>Directions<o:p></o:p></b></span></div>
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<span style="color: #454545; font-size: 13.0pt;">1. Wash and count the asparagus. In the bunches I get there are
usually 15 to 20 pieces.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #454545; font-size: 13.0pt;">2. Heat the oven to 400 degrees and line a pan with parchment
paper. Foil will also work but make sure to use non-stick spray.<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #454545; font-size: 13.0pt;">3. Take the bacon that you need and cut each piece in half so that
you have 2 long strips. For example, 20 asparagus means you need to cut 10
pieces of bacon in half. Wrap each piece around a piece of asparagus and set on
the parchment paper.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #454545; font-size: 13.0pt;">4. Roll the pastry dough so that you will be able to get more
pieces out of it. If you only have 10 pieces of asparagus you might not need to
roll it out...but if you have more than that you probably need to roll out the
dough. Remember to put flour on your surface so that the dough won't
stick. Slice the pastry into strips. Anything from a 1/4" to 1/2"
thick is fine. They don't have to be perfect or uniform, they will all
taste good. Wrap the dough strips around the asparagus. I try to
wrap in the same direction as the bacon but going the opposite way is fine too.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #454545; font-size: 13.0pt;">5. Put all the finished pieces on the pan and brush them with an
egg wash. Sprinkle then with a little pepper and put them in the oven.
Bake for 25 to 30 minutes. The dough should be crispy and brown.<o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;">Enjoy!<o:p></o:p></span></div>
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<span style="color: #454545; font-size: 13.0pt;"><b>Notes<o:p></o:p></b></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #454545; font-size: 13.0pt;">If your asparagus is thin you can wrap up 2 at a time and they
will taste just as good. Sometimes I also double up if I had a hard time
cutting enough pastry.<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #454545; font-size: 13.0pt;">These still taste good after being refrigerated. Hot or
cold, they are so good!<o:p></o:p></span></div>
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<br />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com1tag:blogger.com,1999:blog-4348488633890378711.post-22782459419309329782017-02-04T14:56:00.001-08:002017-02-04T14:56:07.236-08:00No crumble Granola Bars<b>Submitted by Marcia Van Camp</b><br />
inspired by http://www.inspiredtaste.net/21462/soft-and-chewy-granola-bars-recipe/#itr-recipe-21462<br />
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<b>Ingredients:</b></div>
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2 1/2 cups quick oats (I like Quaker Oats)</div>
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<o:p></o:p></div>
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1/2 cup coarsely chopped chocolate covered almonds (I like Blue Diamond)<o:p></o:p></div>
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1/3 cup honey<o:p></o:p></div>
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1/4 cup unsalted butter <o:p></o:p></div>
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1/4 cup packed light brown sugar<o:p></o:p></div>
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1/2 teaspoon vanilla extract<o:p></o:p></div>
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1/4 teaspoon kosher salt<o:p></o:p></div>
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1/2 cup dates coarsely chopped<o:p></o:p></div>
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<b><br /></b></div>
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<b>Directions: </b> </div>
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1. Put the dates in a small bowl and add about 1 tablespoon of water. They are nice and sticky and adding the water will help spread the stickiness around and keep the bars together. </div>
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2. Heat oven to 350 degrees F. Combine the oats and almonds and mix with a spoon. Using a jellyroll pan, lay down a silicone liner and spread the oats and nuts evenly. If you don't have a silicone mat, line the pan with foil and lightly spray with cooking spray.</div>
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<o:p></o:p></div>
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<o:p><br /></o:p></div>
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<o:p>3. </o:p>Bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.</div>
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<o:p></o:p></div>
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4. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.</div>
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<o:p></o:p></div>
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<o:p><br /></o:p></div>
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5. Pour butter mixture into the large bowl with toasted oats and almonds. Add the dates (with water) and mix well. </div>
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<br /></div>
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6. Spray a 8x8 glass cooking pan with cooking spray and put the mixture into the pan. Press the mixture down evenly for at LEAST one minute. You can use a rubber spatula or your fingers or both!</div>
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7. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan (it can seriously come out all at once because it sticks together so well) cut into the desired length and width you desire. </div>
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<o:p></o:p></div>
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<br /></div>
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8. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.<o:p></o:p></div>
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<b>Notes: </b></div>
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The original recipe called for cranberries and chocolate chips but I like the chocolate covered almonds because I get the flavor without the melting and mess. I had also read another blog that mentioned dates really help everything stick together and I like the way they taste. Using something else like cut up cranberries or raisins with water might work well too, I just haven't tried it. You can probably try adding other things, I was mostly just using what was on hand. </div>
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<b>Happy Snacking!</b></div>
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Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-13528215242734513732017-01-23T20:57:00.002-08:002017-11-19T20:57:51.607-08:00Dinner in a Pumpkin<b>Submitted by Marcia Van Camp</b><br />
<b>Inspired by http://www.favfamilyrecipes.com/dinner-pumpkin/</b><br />
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Ingredients:<br />
<ul id="mpprecipe-ingredients-list" style="background-color: white; border: 0px; color: #444444; font-family: Lato, sans-serif; font-size: 14px; font-stretch: inherit; font-variant-numeric: inherit; line-height: 1.5em; list-style: square none; margin: 0px; padding: 0px 0px 0px 0em; vertical-align: baseline;">
<li class="ingredient" id="mpprecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">4-6 small pumpkins, about 4" in diameter</li>
<li class="ingredient" id="mpprecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1 tbsp oil or butter</li>
<li class="ingredient" id="mpprecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1 small onion, diced</li>
<li class="ingredient" id="mpprecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1 cup sliced fresh mushrooms (we used baby bella)</li>
<li class="ingredient" id="mpprecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1 lb ground beef</li>
<li class="ingredient" id="mpprecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Salt and pepper (I do about 1 tsp each)</li>
<li class="ingredient" id="mpprecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1/2 tsp ground thyme </li>
<li class="ingredient" id="mpprecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1 can cream of chicken soup</li>
<li class="ingredient" id="mpprecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">1/4 cup brown sugar (dark or light)</li>
<li class="ingredient" id="mpprecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">2 Tbsp soy sauce (we used low sodium)</li>
<li class="ingredient" id="mpprecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">4 cups cooked rice, white or brown</li>
</ul>
<br />
Directions:<br />
<ul class="instructions" id="mpprecipe-instructions-list" style="background-color: white; border: 0px; color: #444444; font-family: Lato, sans-serif; font-size: 14px; font-stretch: inherit; font-variant-numeric: inherit; line-height: 1.5em; list-style: square none; margin: 0px; padding: 0px 0px 0px 0em; vertical-align: baseline;">
<li class="instruction" id="mpprecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Preheat oven to 350 degrees.</li>
<li class="instruction" id="mpprecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Line a baking sheet with foil.</li>
<li class="instruction" id="mpprecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Thoroughly wash and dry the outside of the pumpkins.</li>
<li class="instruction" id="mpprecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Cut the top off the pumpkins and clean out the pulp and seeds. Place the pumpkins on the baking sheet. Save the tops.</li>
<li class="instruction" id="mpprecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">In a large skillet, sauté onion and mushrooms in oil or butter. Add ground beef and cook until no longer pink. Drain the grease from the beef. Add salt, pepper and thyme.</li>
<li class="instruction" id="mpprecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">In a large bowl, mix soup, brown sugar, and soy sauce. Add ground beef mixture and cooked rice.</li>
<li class="instruction" id="mpprecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Empty bowl into the cleaned out pumpkin and replace pumpkin top.</li>
<li class="instruction" id="mpprecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkins can be most centered in the oven.</li>
<li class="instruction" id="mpprecipe-instruction-8" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">After 1 hour, remove the tops and check the sides of the pumpkins for doneness. The outside of the pumpkins will turn a dark orange, and the inside of the pumpkins should be tender and easily scoop off the sides with a spoon. If the inside of the pumpkin is still not fully cooked, bake for an additional 10-15 minutes. The cooking time will vary depending on the size of the pumpkin. Sometimes I've cooked the pumpkin as long as an hour and a half before it is ready. </li>
<li class="instruction" id="mpprecipe-instruction-8" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1em 1.5em; padding: 0px; vertical-align: baseline;">Using hot pads, place the pumpkin onto a serving plate, remove the lid, and stir. Be sure to scoop off chunks of cooked pumpkin into the casserole as it is served. That's the best part!</li>
</ul>
<div>
<span style="color: #444444; font-family: "lato" , sans-serif;"><span style="font-size: 14px;">Notes: The original recipe was not for smaller pumpkins but I thought they were more fun in these individual serving sizes. Also, instead of making the stuffing and then baking it in the pumpkins, I baked the pumpkins while I made the stuffing to save on time. When everything was cooked, I put the stuffing in the pumpkins and thought they tasted great. Originally, this recipe also called for water chestnuts but we left those out. I think shredded carrots would probably be a good addition. </span></span></div>
Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-66907786329121252062017-01-23T20:49:00.000-08:002017-01-23T20:49:07.542-08:00One-Bowl Chocolate & Orange Cake<div style="-webkit-margin-after: 35px; -webkit-margin-before: 0px; background-color: white; box-sizing: border-box; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; letter-spacing: 0.2px; margin-bottom: 2.5rem; margin-left: 21px; margin-right: 21px;">
<span class="active" style="box-sizing: border-box; color: darkgrey; display: block; font-size: 0.764706em; letter-spacing: 2px; text-transform: uppercase;">ACTIVE | <span class="duration" style="box-sizing: border-box;">20 MIN.</span></span><span class="total" style="box-sizing: border-box; color: darkgrey; display: block; font-size: 0.764706em; letter-spacing: 2px; text-transform: uppercase;">TOTAL | <span class="duration" style="box-sizing: border-box;">1 HR. 20 MIN.</span></span><span class="total" style="box-sizing: border-box; color: darkgrey; display: block; font-size: 0.764706em; letter-spacing: 2px; text-transform: uppercase;"><span class="duration" style="box-sizing: border-box;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAHXzOw4Lwqaocegm0msOu0LuV-QDKLjpfv_GTsPuoK2h82jfDlcrrZL5D9AbbvOm9OJ8R6EsW1k1q25hwRyYlv7XiawzbDjxghPEk0B9MTOnKwL8Nr04imGChlZVG8_pgOtHnNyCLhM/s1600/Orange+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAHXzOw4Lwqaocegm0msOu0LuV-QDKLjpfv_GTsPuoK2h82jfDlcrrZL5D9AbbvOm9OJ8R6EsW1k1q25hwRyYlv7XiawzbDjxghPEk0B9MTOnKwL8Nr04imGChlZVG8_pgOtHnNyCLhM/s320/Orange+cake.jpg" width="228" /></a></div>
<span class="total" style="box-sizing: border-box; color: darkgrey; display: block; font-size: 0.764706em; letter-spacing: 2px; text-transform: uppercase;"><span class="duration" style="box-sizing: border-box;"><br /></span></span><br />
<ul style="background-color: white; box-sizing: border-box; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; letter-spacing: 0.2px; list-style: circle inside; margin-bottom: 2.5rem; margin-top: 0px; padding-left: 0px;">
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1¼ cups all-purpose flour, plus 1 Tbsp.</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1 cup granulated sugar</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">¾ cup Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1 tsp. baking soda</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1 tsp. baking powder</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">Large pinch ground cloves</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">½ cup unsalted butter (1 stick), melted and cooled</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">2 eggs, lightly beaten</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">2 tsp. finely grated orange zest</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">¾ cup freshly squeezed orange juice</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1 cup buttermilk</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1 tsp. vanilla</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">1 cup semisweet chocolate chips or chunks</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">Powdered sugar</li>
</ul>
<hr style="background-color: #e9e9e9; border: 0px none; box-sizing: border-box; color: #e9e9e9; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; height: 2px; letter-spacing: 0.2px; margin: 21px auto; width: 85px;" />
<ul style="background-color: white; box-sizing: border-box; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; letter-spacing: 0.2px; list-style: circle inside; margin-bottom: 2.5rem; margin-top: 0px; padding-left: 0px;">
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">Preheat oven to 350°F. Spray the bottom and sides of one 9×2-inch round cake pan with baking spray. Line the bottom of the cake pan with a circle of parchment paper. Spray parchment with baking spray.</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">In a large mixing bowl stir together the 1¼ cups flour, the sugar, cocoa powder, baking soda, baking powder, cloves, and ½ tsp. salt. Add melted butter, eggs, orange zest and juice, buttermilk, and vanilla; whisk the mixture until batter is smooth. Toss chocolate chips with remaining 1 Tbsp. flour. Using a rubber spatula, fold chocolate chips into the batter. Transfer batter to the prepared cake pan.</li>
<li style="box-sizing: border-box; margin-bottom: 1rem; margin-left: 21px; margin-right: 21px;">Bake about 1 hour or until the cake is firm to the touch. Cool in pan on wire rack. Run a table knife around edge of pan. Invert (you might need to give the pan a little whack). Peel off parchment; invert cake. Sprinkle with powdered sugar. Makes 8 to 10 servings.</li>
</ul>
<div style="-webkit-margin-after: 35px; -webkit-margin-before: 0px; background-color: white; box-sizing: border-box; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; letter-spacing: 0.2px; margin-bottom: 2.5rem; margin-left: 21px; margin-right: 21px;">
Each serving 439 cal, 21 g fat, 79 mg chol, 344 mg sodium, 64 g carb, 4 g fiber, 7 g pro.</div>
<div style="-webkit-margin-after: 35px; -webkit-margin-before: 0px; background-color: white; box-sizing: border-box; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; letter-spacing: 0.2px; margin-bottom: 2.5rem; margin-left: 21px; margin-right: 21px;">
Notes: I saw this recipe in Better Homes and Gardens and made it in Jan 2017. It was really good but I think the next day it was better because the orange taste was stronger. Also - using parchment paper is a good idea as the directions indicate because it really does help it not stick to the pan. I thought it would have been good with some candied oranges on the top or something colorful. </div>
<div style="-webkit-margin-after: 35px; -webkit-margin-before: 0px; background-color: white; box-sizing: border-box; font-family: Roboto, Tahoma, Verdana, Arial, sans-serif; font-size: 17.008px; letter-spacing: 0.2px; margin-bottom: 2.5rem; margin-left: 21px; margin-right: 21px;">
The directions above are from this website but I am pretty sure they are referencing the BHG recipe.</div>
<div style="-webkit-margin-after: 35px; -webkit-margin-before: 0px; background-color: white; box-sizing: border-box; margin-bottom: 2.5rem; margin-left: 21px; margin-right: 21px;">
<span style="font-family: Roboto, Tahoma, Verdana, Arial, sans-serif;"><span style="font-size: 17.008px; letter-spacing: 0.2px;">https://www.texture.com/article/all/test/drop-ins-welcome/f1e8901c-ca24-3ffb-8dca-11ec39fb955c/</span></span></div>
Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com2tag:blogger.com,1999:blog-4348488633890378711.post-40100242912463105012016-09-25T23:17:00.002-07:002016-09-25T23:17:57.104-07:00Maple Salad Dressing<b>Submitted by Lanni Brisson</b><br />
<b>Official Name: Apple, Dried Cherry, and Walnut Salad with Maple Dressing</b><br />
<b><br /></b>
<b>From: Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI</b><br />
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Yield: Makes 6 servings<br />
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<b>Maple Dressing ingredients:</b><br />
1/4 cup mayonnaise<br />
1/4 cup pure maple syrup<br />
3 tbls Champagne vinegar or other white wine vinegar<br />
2 tsp sugar<br />
1/2 cup vegetable oil<br />
<br />
<b>Maple Dressing instructions: </b><br />
Whisk all ingredients but oil to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Can be prepared 3 days in advance, cover and refrigerate and re-whisk before using)<br />
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<b>Salad ingredients:</b><br />
(1) 5oz bag of mixed baby greens (about 10 cups lightly packed)<br />
2 Granny Smith apples, peeled, cored, and cut into matchstick-size strips<br />
1/2 cup dried tart cherries<br />
1/2 cup chopped walnuts, toasted<br />
<b><br /></b>
<b>Salad instructions:</b><br />
Toss greens, apples, and 1/4 cup of walnuts in large bowl. Toss with enough dressing to coat. Divide salad equally among plates and sprinkle with the remaining walnuts.<br />
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Notes: You may decide to leave the walnuts on the side in case of nut allergies<br />
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<br />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com1tag:blogger.com,1999:blog-4348488633890378711.post-836793932363225162016-09-20T22:43:00.002-07:002016-09-20T22:43:33.895-07:00Chicken Cordon Rouge<b>Created by Casey Van Camp</b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQ_NWlRH1DV2o_8OYL955D-ZqMSVO9PqEQKDRoTAq5ow4kLm3tWtPFjtucRAWrla03FD-s38WCBApQKJCuB2OMFF5EBPVPq9TUjKWj5QQGPe6VLxBceTMBDAHPIZoHHlMjad0kvcaXzM/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQ_NWlRH1DV2o_8OYL955D-ZqMSVO9PqEQKDRoTAq5ow4kLm3tWtPFjtucRAWrla03FD-s38WCBApQKJCuB2OMFF5EBPVPq9TUjKWj5QQGPe6VLxBceTMBDAHPIZoHHlMjad0kvcaXzM/s320/chicken.jpg" width="320" /></a></div>
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<b><u>Ingredients / tools:</u></b><br />
2 boneless chicken breasts<br />
smash them<br />
8 slices of your choice of cheese. (we like fresh mozzarella)<br />
12 slices of black forest ham<br />
8 pieces of roasted red peppers <br />
Panko or Italian Breading<br />
Salt<br />
Pepper<br />
toothpicks<br />
(makes 4 servings)<br />
<br />
<b><u>Directions</u></b><br />
1. Preheat the oven to 350 degrees<br />
2. Cut each breast in half (fillet style). Take a piece and lay it on a cutting board and cover the piece with plastic wrap. Use a mallet (smooth side) to flatten out the chicken which will make it easier to roll. Repeat with each piece of chicken<br />
3. Sprinkle salt and pepper onto the chicken breasts<br />
4. Place 2 slices of cheese, then 3 slices of ham, then 2 roasted red pepper slices on each breast.<br />
5. Roll up the breasts and secure with toothpicks (3 to 4 should be ok)<br />
6. Place the breasts on a cooking sheet which has been sprayed to avoid sticking<br />
7. Generously sprinkle Panko breading on each of the breasts<br />
8. Cook for 40 min or until the chicken is cooked through<br />
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Notes: We also like using Pepper Jack cheeseMarcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-36291706091891461282016-09-07T20:59:00.003-07:002016-09-07T21:03:53.487-07:00Chocolate MooseSubmitted by Marcia Van Camp<br />
<br />
Today I had to make chocolate moose for a large group of people and most recipes I came across were fairly complicated or required the moose to sit overnight.<br />
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This is my easy moose recipe, there might be better ones out there, but I have always gotten smiles and requests for seconds with this one.<br />
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<b>Ingredients</b><br />
Hershey's Syrup (24 oz)<br />
1 quart heavy whipping cream<br />
Cool Whip or similar (optional)<br />
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<b>Directions</b><br />
1. Mix the syrup and whipping cream together in a good blender. I have a Ninja blender which worked really well. I had the blender on a low setting for less than a minute and the moose was well mixed and dense. I have also used a Magic Bullet for smaller portions which has worked well in the past.<br />
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2. If you want your moose to be darker / have more chocolate, you can add more syrup, but I would taste as you go, because it's pretty sweet already.<br />
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3. Keep refrigerated until you are ready to serve. If it gets too soupy you can even blend it again if needed, but I have never had to do that. You can also add a little whipped cream to the top, or maybe a cookie, which is tasty and cute. My cookie of choice is a Thin Mint, but it's rare that I would have any around the house that I was willing to part with!<br />
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4. This yields about 6 cups of moose, and since it's rich, smaller portions work very well. These are the dishes I like to use, and they are less than 3 oz.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6YsfHGpA9K4LEl0ihDITq4Qwj7frGAKoCLGEiLcjQk536eif1lkErbHDUXV3-wI_eg_2j1XkTg8MAOisJxgtniscumJsTukEImASqQbhGO76m0WD1054aHd_PYcqedM4j5ergqHIX1U/s1600/Flare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6YsfHGpA9K4LEl0ihDITq4Qwj7frGAKoCLGEiLcjQk536eif1lkErbHDUXV3-wI_eg_2j1XkTg8MAOisJxgtniscumJsTukEImASqQbhGO76m0WD1054aHd_PYcqedM4j5ergqHIX1U/s320/Flare.jpg" width="320" /></a></div>
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<b>Notes:</b><br />
Magic Bullet directions http://www.food.com/recipe/magic-bullet-chocolate-mousse-221975<br />
<br />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-35402161640012158442016-08-04T21:13:00.000-07:002016-08-04T21:13:31.496-07:00Oreo Cheesecake<b>Submitted by Marcia Van Camp</b><br />
<b>Inspired by: http://allrecipes.com/recipe/180603/easy-philly-oreo-cheesecake/</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
24 Oreo Cookies<br />
3 Tbl butter melted (I used unsalted)<br />
3 (250g) packages of cream cheese softened (I use Philly)<br />
3/4 cup sugar<br />
1 tsp vanilla<br />
3 eggs<br />
<b><br /></b>
<b>Special Instructions: </b><br />
1. I lined the bottom of the pan with parchment paper to avoid sticking. If you don't know how to do this, there are a lot of great videos online.<br />
<br />
2. My cheesecake had large cracks in it when it came out of the oven, and I look up ways to fix it. The best method was getting a spatula a little wet and smoothing over the cracks. This could have been easily covered up with some decorations but I still would like to avoid it in the future. I have seen a few things online about giving the cake a "water bath" basically cooking it with water surrounding it, so I may try that next time and see if it makes a difference.<br />
<br />
<b>Instructions</b><br />
1. Heat oven to 350 degrees F. Crush 16 cookies which will become the crust. The original directions say to do this in a bag but I found it very messy because a lot of the cookies stuck to the inside of the bag. I had better luck with putting the cookies in a bowl and crushing them with a drinking glass. The method doesn't really matter, as long as they get crushed!<br />
<br />
2. Place crushed cookies in bowl. Add butter; mix well (a small spoon works fine). Press firmly onto bottom of 9-inch springform pan.<br />
<br />
3. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Stir the cookies into the batter. (I was supposed to keep some out for decorating the top, but I just put them all in the batter)<br />
<br />
4. Bake 45 min. or until center is almost set. Cool and refrigerate 3 hours or overnight. After eating more than you probably should...Store leftover cheesecake in refrigerator.<br />
<br />
<b>Notes:</b> It would also be fun to make mini cheesecakes with this recipe in cupcake pans but I think you would need more crushed Oreos for the crusts. On the other hand, you could just buy the Oreo thins and split them up and use those without crushing anything. I think I would drizzle some chocolate sauce over this next time or put some whole Oreos or even a few strawberries in the middle for decoration.Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-40717162675761938562016-05-15T22:00:00.002-07:002016-05-15T22:00:57.347-07:00Irish Chocolate Potato Cake<b>Submitted by Marcia Van Camp</b><br />
<br />
Inspired by http://www.europeancuisines.com/Ireland-Irish-Chocolate-Potato-Cake-Recipe-March-7-2009. This is a really cool website and has some other fun facts about the recipe.<br />
<br />
You read the title correctly, there are really potatoes in this chocolate cake and it's a really, REALLY good cake, so take a chance and try it out!<br />
<br />
No pictures for now because we ate it too fast!<br />
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Ingredients:<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">1/2 lb unsalted butter<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">2 1/3 cups / 1 pound granulated sugar <o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">4 large eggs<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">9 rounded tablespoons grated chocolate
(I used about 1 ½ bars of Ghirardelli’s milk chocolate baking bars)<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">3 tablespoons cocoa (I used dark
chocolate)<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">1 cup cooked and mashed potato (cooled,
do not add hot or warm)<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">2 1/2 cups flour <o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">1/2 teaspoon cinnamon<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">2 rounded teaspoons baking powder<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">1/2 teaspoon salt<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo1; tab-stops: list .5in;">2/3 cup milk (I used whole milk)<o:p></o:p></li>
</ul>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Bundt pan Directions: (I didn’t use this
method)<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
For
preparing the pan you'll bake in:<o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;">1 1/2 tablespoons flour<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;">1 1/2 tablespoons cocoa<o:p></o:p></li>
</ul>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
First
prepare your cake pan. A tube pan like a Bundt pan works best for this recipe:
but a springform cake pan works fine too.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
If using a
tube pan or Bundt pan, butter it well inside, paying particular attention to
any flutings or crevices in the pan. Then mix the flour and cocoa together and
use this mixture to flour the inside of the pan.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Springform pan Directions:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
If using a
springform pan, butter it too: then line it with a circle of buttered baking
parchment for the bottom and a strip of buttered baking parchment for the
sides.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
This is the
method I used because I couldn’t find my Bundt pan. It was yummy, but I think the Bundt has a
better shape for presentation.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Here is a
video which might help: <a href="https://www.youtube.com/watch?v=2vKnDOSO-mY">https://www.youtube.com/watch?v=2vKnDOSO-mY</a>
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Cake Directions: <o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span>Preheat the oven to 350° F. Then prepare the cake
batter:<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Grate the chocolate on a fine grater, or pulse
in a food processor, or crush with a mortar and pestle, until reduced to small
granules. The food processor is by far the easiest and fastest way: the grater
and mortar-and-pestle are more labor intensive, but produce a slightly finer
result. (I did it by hand and it took a while and because it was milk chocolate
it was messy. Next time I think I will
try the food processor).<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->When this is done, sift the flour once by
itself. Then sift it a second time with the cinnamon, baking powder and salt.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Cream the butter with the sugar until light and
fluffy. (Mine wasn’t light and fluffy but it looked mixed!)<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Separate the eggs. Add the yolks, one at a time,
to the creamed mixture, beating well after each one.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Stir in the grated chocolate, ground almonds (optional)
and cocoa. Add the potato and stir again.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Add the flour alternately with the milk, beating
gently until smooth after each addition.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->When this process is complete, whip the egg
whites until stiff but not dry. Fold the whipped egg whites carefully into the
cake mixture.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Spoon into the prepared springform pan or Bundt
pan / tube pan: tap gently once on the counter to settle. Bake for 1 3/4 hours.
Test for doneness with a toothpick or skewer at the end of this time: bake for
another 15 minutes if needed.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Remove from the oven and allow to rest in the
pan for at least twenty minutes before removing from the pan: then cool on a
rack.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->To finish, you could dust with confectioners'
sugar but I chose to drizzle some chocolate over it.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
I used the fudge sauce from this recipe, and I only
needed about ½ but I put the rest in the freezer and it’s been nice to have it
ready to go for other desserts.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto;">
<a href="http://brissonsbakery.blogspot.com/2009/10/chocolate-truffle.html">http://brissonsbakery.blogspot.com/2009/10/chocolate-truffle.html</a>
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Notes: <o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->The original recipe has you sieve the potatoes,
but I didn’t really know how and I didn’t have time to do it. The end result
was that I had tiny, very tiny lumps in my cake, but I actually liked them because
they made it seem like there were soft little nuts in there. I am sure the cake is awesome with sieving
BUT it’s not a deal breaker.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->The original recipe calls for 5 rounded Tbls ground
almonds but I excluded them in case of nut allergies. After tasting the cake, I think that almonds
would be really good and I want to try them next time. <o:p></o:p></div>
Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-33843491866801162372015-11-19T14:16:00.001-08:002015-11-19T14:16:26.641-08:00Shortbread Cookies<b>11/19/2015 Submitted by Marcia Van Camp</b><br />
<br />
<b>Ingredients</b><br />
2 cups butter, softened<br />
1 cup of white sugar<br />
1/4 teaspoon salt<br />
2 teaspoons vanilla extract<br />
4 cups all-purpose flour<br />
<b><br /></b>
<b>Directions</b><br />
1. Preheat oven to 350 degrees<br />
2. Cream butter and sugar until fluffy, and then stir in the vanilla.<br />
3. Add flour and salt and mix well<br />
4. Roll out cookie dough and cut cookie<br />
5. Bake for 10-12 min<br />
<br />
Notes: This recipe was on the package for these cute cut-out cookies that I bought at World Market. I looked on their site but I don't think they have the recipe online.<br />
<br />
http://www.worldmarket.com/product/flower+side-of-the-cup+cookie+cutter.doMarcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-72746132103733779852015-11-15T22:52:00.003-08:002015-11-15T22:52:59.488-08:00Zesty Burger<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
11/16/2015 submitted by Casey Van Camp</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<br /></div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<b>Ingredients</b></div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1 pound hamburger</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1 cup hidden valley avocado ranch (Ranch, 1/2 avocado blended until smooth)</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
2 tbs lemon juice</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
3 tbs paprika</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1/2 tsp cayenne</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1 tsp oregano</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1 tsp onion powder</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1 medium onion chopped finely</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
1/2 tsp black pepper, garlic, celery salt</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
2 tsp sea salt</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<br /></div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<b>Directions: </b></div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
Add all ingredients and mix well into meat. Form patties and cook them as desired. </div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<br /></div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
Notes: </div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
Top with Mushrooms, mexican cheese, avocado slices. This would also be great on a whole wheat bagel</div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<br /></div>
<div dir="ltr" style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px;">
<br /></div>
Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-16467480767496294272015-11-13T12:33:00.002-08:002015-11-13T12:33:37.938-08:00Apricot Chicken11/12/2015 Submitted by Marcia Van Camp<br />
Inspired by Laura Thayn<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71pOEg_zz4F5jzN3pVb74TPg5Yk4Zw85yke1Z9XeKOm3byDpT_AME9AYyUDK60bzz-8XOkGLEi7W4YCaX-NkkJk1VWT9YnTUnhXD8mP2BLjjlH7Axrssv39ZPbnFcMYWKPSLIUjf9Mx4/s1600/2015-11-09+18.21.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71pOEg_zz4F5jzN3pVb74TPg5Yk4Zw85yke1Z9XeKOm3byDpT_AME9AYyUDK60bzz-8XOkGLEi7W4YCaX-NkkJk1VWT9YnTUnhXD8mP2BLjjlH7Axrssv39ZPbnFcMYWKPSLIUjf9Mx4/s640/2015-11-09+18.21.25.jpg" width="640" /></a></div>
<br />
<b>Ingredients:</b><br />
4 boneless chicken breasts - cut into stripes<br />
1 cup / 8 oz of Russian salad dressing (I used Ken's Steakhouse)<br />
1 cup / 8 oz apricot jam (I used Polaner)<br />
1 package of dry onion soup mix (I used Lipton)<br />
Salt<br />
Pepper<br />
<br />
<b>Directions: </b><br />
Preheat oven to 350 degrees<br />
Place chicken in a 9x13 pan and sprinkle with salt and pepper<br />
Mix remaining ingredients and then pour them over the chicken<br />
Cook for one hour at 350 degrees<br />
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<b>Note: </b><br />
We had stuffing as a side and it was great because it soaked up the sauce. It would be great over rice as well. The original recipe calls for 8 chicken breasts but those would never fit in my pan. Basically, you want to fill the pan with chicken, so that could mean 5 breasts or more if the bird is small.<br />
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<br />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-68633302669560846742015-11-09T10:25:00.000-08:002015-11-09T10:25:11.195-08:00Sweet is the WorkSubmitted by Marcia Van Camp 11/09/2015<br />
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For Young Women in Excellence this year, our theme was Sweet is the Work. Here are some pictures of the decorations which I am posting so if there are others out there who want to copy any of this, please do! I can't take credit for the any of the creativity, my main contribution was frosting cupcakes. <br />
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Here is the original blog that we were inspired by and which has all these wonderful printable items!<br />
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http://shelleybeatty.com/life/events/young-women-in-excellence-young-womens-program-lds-church-church-of-jesus-christ-of-latter-day-saints-mormon/<br />
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Young Women in Excellence is a program we have every year for the girls in church ages 12 to 18 to celebrate all the hard work they have done. We had talks given by girls on different values such as Integrity, Faith, Knowledge and so on. We also sang the hymn, Sweet is the Work and it was lovely.<br />
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https://www.lds.org/music/library/hymns/sweet-is-the-work?lang=eng<br />
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<span style="text-align: start;">I love these rosettes and the individual cotton candy treats. We had small bags so that girls and their families could take candy home with them. </span></div>
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The podium was covered which looked so great especially when the girls were up there speaking. </div>
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Here is a view of the whole scene. We ended up using about half of the gym so that the program would be more intimate. The table in the back was set up so that girls could display items from their projects. I also like the chevron banner hanging above because it's so colorful. As with many old church buildings, we cannot lift the basketball hoop, so we added some pom poms to it. </div>
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Welcome table and programs. I absolutely LOVE those large lollipop decorations. It makes me want to watch Charlie and the Chocolate Factory.</div>
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Look at this yummy display! I love the white chocolate fountain that has matching colors, so pretty! We had strawberries, popcorn (yes, it comes in pink), and a yummy cherry bundt cake among other things.<br />
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For the chairs, plastic tablecloths were cut in strips so everything looked pretty but it was cheaper than tool, and you more options for colors. Since we were in the gym, the backboard was covered as well with those plastic tablecloths.</div>
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All of the Young Women values were on the wall along with pictures of each of the Young Women.</div>
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I made frosting for about 48 cupcakes and piped them and I doubled the below recipe but I ended up adding a little more shortening because it was too firm. </div>
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<b><u>Frosting </u></b>(not doubled)</div>
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1 cup white shortening</div>
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1 lb. powdered sugar</div>
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2 teaspoons vanilla extract</div>
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8 teaspoons of water</div>
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Pink Wilton Paste - I used about 1/16 of a teaspoon </div>
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**you might need to add a little more water or shortening to get the desired consistency</div>
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<br />Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-87929260257094060902015-11-06T21:51:00.000-08:002015-11-06T21:52:00.109-08:00Funnel CakesSubmitted by Marcia and Casey Van Camp<br />
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<strong>Ingredients</strong><br />
2 1/2 cups self-rising flour<br />
1/4 cup granulated sugar<br />
1 1/3 cups milk<br />
2 eggs, slightly beaten<br />
Vegetable oil<br />
Sifted powder sugar (optional)<br />
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<strong>Directions</strong><br />
1. Combine flour, sugar, milk, and eggs in a bowl, beating until smooth<br />
2. Heat 1/4 inch oil to 375 degrees in a skillet<br />
3. Cover bottom opening of a funnel with a finger<br />
(funnel with a 3/8 inch opening works best)<br />
4. Pour 1/4 cup batter into funnel and hold funnel over the skillet<br />
5. Remove finger from the funnel's end to release batter into hot oil; move funnel in a slow, circular motion to form a spiral<br />
6. Fry each funnel cake 1 minute or until edges are golden brown; turn and fry until golden<br />
7. Drain on paper towels<br />
8. Repeat with remaining batter<br />
9. Serve warm and sprinkle with powdered sugar if desired<br />
10. This makes about 1 dozen 5 inch cakesBrisson's Bakeryhttp://www.blogger.com/profile/09839332968917971934noreply@blogger.com0tag:blogger.com,1999:blog-4348488633890378711.post-59530158147572816502015-11-06T21:50:00.003-08:002015-11-06T21:51:10.586-08:00Ice Cream CakeSubmitted by Marcia Van Camp<br />
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I made this cake for my mom's birthday this year and it was delicious! Since it is cold, it may have been better for me to make it in the summer, but I wanted to try something new and I was very pleased with the results. It took more prep time because you have to keep freezing it along each step, but the steps themselves are pretty easy.<br />
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<a href="http://www.yummly.com/recipe/Breyers-ice-cream-birthday-cake-296500?columns=1&position=3/36&ad=338006,b61b5c4b-8920-44a0-a8c1-a072be18d4bd,Search%20Results,3,with%20image,http://www.yummly.com/recipe/Breyers-ice-cream-birthday-cake-296500">http://www.yummly.com/recipe/Breyers-ice-cream-birthday-cake-296500?columns=1&position=3/36&ad=338006,b61b5c4b-8920-44a0-a8c1-a072be18d4bd,Search%20Results,3,with%20image,http://www.yummly.com/recipe/Breyers-ice-cream-birthday-cake-296500</a><br />
<br />
<strong><u>Ingredients:</u></strong><br />
1. 1 box (18.25 oz.) Devil's food cake mix <br />
<div class="ingredient" itemprop="ingredients">
2. 1 container (1.5 qt.) your favorite Ice Cream <br />
Getting ice cream in a square cardboard container will be the easiest. </div>
<div class="ingredient" itemprop="ingredients">
3. 1 container (8 oz.) frozen whipped topping, thawed </div>
<div class="ingredient" itemprop="ingredients">
4. 1 jar (7 oz.) marshmallow creme</div>
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</div>
<div class="ingredient" itemprop="ingredients">
<b>Directions</b></div>
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1. Cook the Devil's food cake as directed and let it completely cool</div>
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2. Trim the top of the cake so it's flat. Cut the cake in two<br />
3. Wrap cakes in aluminum foil and freeze at least 2 hours.<br />
4. Take the cakes out of the freezer and place 1 piece on a serving platter. <br />
5. If you have purchased a square container of ice cream you should be able to open it up and slice pieces that will line up with your cake. I bought ice cream which had to be scooped and it was very messy. You can try to smooth it out and make it even but it's a lot of extra work.<br />
6. Once you have the desired amount of ice cream on your cake, place the second piece of cake on top.<br />
7. Freeze for about 5 hours (overnight is easy as well)<br />
8. Beat whipped topping with marshmallow creme in large bowl until smooth. Frost cake with whipped topping mixture.<br />
9. Freeze 1 hour. Decorate as desired.</div>
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Marcia Van Camphttp://www.blogger.com/profile/09415793173139722382noreply@blogger.com0