My sister inlaw LuAnn found this recipe in Taste of Home, and it is one of my favorites. It is great to make for a large gathering. If you like banana bread, you will love banana cake.
Banana Cake
1/2 C butter, softened
2 C sugar
3 eggs
3 med mashed bananas
1 t vanilla
2 C flour
1 t baking soda
1 good pinch of salt
Cream butter and sugar, beat in eggs, bananas, and vanilla. Add dry ingredients. Bake in a greased 15X10X1 inch pan at 350 for 25 minutes.
Frosting
1/2 C butter, softned
1 8 oz cream cheese softned
4 C powdered sugar
2 t vanilla.
Beat well and then spread on cooled cake.
Tuesday, December 30, 2008
Sunday, December 28, 2008
Potstickers and Potsticker Sauce
OK I am starting to sound like my dad and having to tell a story with every recipe I post, so here goes the story of me and the potsticker. Because I am such a picky eater the first time I ever tried potstickers was on my mission. There was a member family who were great cooks and had a bag of them from Costco. To my surprise I liked them, although I am sure at the time I didn't know it had cabbage in it. The Mattsons served it with a sauce and rice vinegar. After returning home, my friends and I would get them at one of my all time favorite restaurants, The Mandarin in Bountiful. Once my mother in law made them for me the first time, I am sure I knew Scott was the one. She actually made them better than the Mandarin. There are few things I can do as well as Marilyn, but I have to say Potstickers is one of them. So I then started the qwest to find the perfect sauce. I found this recipe as a marinade for meat in the local newspaper and thought it would be good the for potstickers, and it is. Scott still prefers them without the sauce, but not me. I have a friend who made them for a group and put them in her crockpot with a little water to keep them moist. Let me know if you have any questions, and enjoy!
Potstickers
1 1lb fresh ground pork (Albertsons brand is best)
1 pkg square won ton skins
2 T soy sauce
½ C cabbage, chopped really fine
1 t sesame oil
½ C onion, chopped really fine
½ t ground ginger
2 cloves garlic, minced
1 egg beaten
1 can small shrimp, drained
Combine all ingredients except won ton skins. Please ½ tablespoon mixture in center of won ton skin. Wet each corner with water and bring all 4 points to center and pinch to seal. Heat 2 tablespoons peanut oil in frying pan until hot. Place potstickers in pan with sides barely touching. Fry until bottom is slightly browned on medium heat. Add 1/3 cup water to pan and cover quickly. When water has evaporated, repeat with another 1/3 cup and cover quickly again. When water is evaporated, they are ready to serve. (While preparing, keep potstickers covered with a slightly damp towel so they won’t dry out.)
Potsticker Sauce
¼ C soy sauce
1 ½ T dark sesame oil
¼ C finely chopped green onions
1 ½ t garlic powder
2 T water
1 ½ t ground ginger
2 T brown sugar
¼ t pepper
Place in sauce pan and heat until it boils.
Potstickers
1 1lb fresh ground pork (Albertsons brand is best)
1 pkg square won ton skins
2 T soy sauce
½ C cabbage, chopped really fine
1 t sesame oil
½ C onion, chopped really fine
½ t ground ginger
2 cloves garlic, minced
1 egg beaten
1 can small shrimp, drained
Combine all ingredients except won ton skins. Please ½ tablespoon mixture in center of won ton skin. Wet each corner with water and bring all 4 points to center and pinch to seal. Heat 2 tablespoons peanut oil in frying pan until hot. Place potstickers in pan with sides barely touching. Fry until bottom is slightly browned on medium heat. Add 1/3 cup water to pan and cover quickly. When water has evaporated, repeat with another 1/3 cup and cover quickly again. When water is evaporated, they are ready to serve. (While preparing, keep potstickers covered with a slightly damp towel so they won’t dry out.)
Potsticker Sauce
¼ C soy sauce
1 ½ T dark sesame oil
¼ C finely chopped green onions
1 ½ t garlic powder
2 T water
1 ½ t ground ginger
2 T brown sugar
¼ t pepper
Place in sauce pan and heat until it boils.
Eclair Cake with Hot Fudge Sauce
Years ago while working at Utah Housing I got this recipe in an email from my friend Carol. It is now one of my husbands favorites, and a fun treat to make. I searched for years for the perfect Hot Fudge Sauce and finally found it from a friend by the name of Camilla. I believe she is Washington now, but she still gets credit for such a great recipe. I cook the fudge longer than the original recipe says, but it makes it thicker and it does store well in the fridge.
Éclair Cake
Crust: ½ Cup butter
1 Cup flour
1 Cup water
¼ Teaspoon salt
1 Tablespoon sugar
4 eggs
Melt butter on low heat. Add water and bring to boil. Take off burner. Add flour, salt, sugar and stir in to a soft ball. Cool 5 minutes. Add eggs one at a time and mix each one with fork. Spray “jelly roll” pan with cooking spray, and spread out mixture on pan. Bake 30 minutes at 400. Let crust cool to room temperature.
Filling:
8oz cream cheese
2 small packages of vanilla instant pudding
3 Cups milk
Mix small amount of milk with cream cheese until creamy. Add pudding mix and rest of milk together with creamy cheese mixture. Use beater and mix together well. Spread over cooled crust (you may add bananas or strawberries on top of pudding). Cover with 8 oz Cool Whip. Drizzle with caramel or chocolate sauce. Refrigerate until ready to eat.
Hot Fudge Sauce
2 C sugar
¼ C cocoa
¼ C Flour
¼ C butter
12 oz can evaporated milk
4 tsp. Vanilla
Mix sugar, cocoa, and flour in 2 quart saucepan. Add milk slowly while beating with a whisk. As mixture begins to heat, add butter. Bring to full boil, stirring constantly. Boil, stirring constantly for 4 1/2 minutes. Cool. Add vanilla.
Éclair Cake
Crust: ½ Cup butter
1 Cup flour
1 Cup water
¼ Teaspoon salt
1 Tablespoon sugar
4 eggs
Melt butter on low heat. Add water and bring to boil. Take off burner. Add flour, salt, sugar and stir in to a soft ball. Cool 5 minutes. Add eggs one at a time and mix each one with fork. Spray “jelly roll” pan with cooking spray, and spread out mixture on pan. Bake 30 minutes at 400. Let crust cool to room temperature.
Filling:
8oz cream cheese
2 small packages of vanilla instant pudding
3 Cups milk
Mix small amount of milk with cream cheese until creamy. Add pudding mix and rest of milk together with creamy cheese mixture. Use beater and mix together well. Spread over cooled crust (you may add bananas or strawberries on top of pudding). Cover with 8 oz Cool Whip. Drizzle with caramel or chocolate sauce. Refrigerate until ready to eat.
Hot Fudge Sauce
2 C sugar
¼ C cocoa
¼ C Flour
¼ C butter
12 oz can evaporated milk
4 tsp. Vanilla
Mix sugar, cocoa, and flour in 2 quart saucepan. Add milk slowly while beating with a whisk. As mixture begins to heat, add butter. Bring to full boil, stirring constantly. Boil, stirring constantly for 4 1/2 minutes. Cool. Add vanilla.
Homeade Caramels
During my Ricks College days my best friend Traci made Lion House Christmas Caramels. A few years ago I decided to be brave and try and make them. After telling my friend Tammi about them she gave me her recipe for caramels. I have combined the two recipes into one. Chelle and I use this recipe for our chocolate dipped pretzels we do every year, and although that was done several weeks ago, when I was talking to her yesterday she asked me if I was going to be making another batch. So here goes, my last candy making of the season.
Christmas Carmels
1 1/2 C butter
1 1/2 C brown sugar
1 1/2 C white sugar
1 1/2 C karo syrup
1 140z can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. Cook over medium heat,
stirring constantly until temperature reached soft ball state on
candy thermometer (about 15 min). Pour into buttered 9x13 pan. Cool, cut
into squares and wrap in wax paper.
Christmas Carmels
1 1/2 C butter
1 1/2 C brown sugar
1 1/2 C white sugar
1 1/2 C karo syrup
1 140z can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. Cook over medium heat,
stirring constantly until temperature reached soft ball state on
candy thermometer (about 15 min). Pour into buttered 9x13 pan. Cool, cut
into squares and wrap in wax paper.
Tuesday, December 23, 2008
Homeade Caramels
During my Ricks College days my best friend Traci made Lion House Christmas Caramels. A few years ago I decided to be brave and try and make them. After telling my friend Tammi about them she gave me her recipe for caramels. I have combined the two recipes into one. Chelle and I use this recipe for our chocolate dipped pretzels we do every year, and although that was done several weeks ago, when I was talking to her yesterday she asked me if I was going to be making another batch. So here goes, my last candy making of the season.
Christmas Carmels
1 1/2 C butter
1 1/2 C brown sugar
1 1/2 C white sugar
1 1/2 C karo syrup
1 140z can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. Cook over medium heat,
stirring constantly until temperature reached soft ball state on
candy thermometer (about 15 min). Pour into buttered 9x13 pan. Cool, cut
into squares and wrap in wax paper.
Christmas Carmels
1 1/2 C butter
1 1/2 C brown sugar
1 1/2 C white sugar
1 1/2 C karo syrup
1 140z can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. Cook over medium heat,
stirring constantly until temperature reached soft ball state on
candy thermometer (about 15 min). Pour into buttered 9x13 pan. Cool, cut
into squares and wrap in wax paper.
Hot Artichoke Dip
I was given this recipe during my college days, and I have definately changed it over time. Because I like more flavor than what most recipes call for I usually double the garlic and dill. Recently I have found the artichoke hearts in huge jars at Sam's and Costco, that is where I buy the parmesan cheese as well. When serving for large group I usually bring Ritz Crackers or some veggies.
Hot Artichoke Dip
8 oz cream cheese
1/2 C mayonnaise
2 small jars marinated artichoke hearts (Reese brand is best)
1/2 t dill weed
1/4 t garlic powder
1 C fresh grated parmesan cheese
French bread
Cut up marinated artichoke hearts (using cooking scissors is easiest) and discard liquid. In a bowl combine softened cream cheese, mayo, dill, garlic powder and parmesan cheese. Mix thoroughly. Heat on High in microwave for 5 min. stirring occasionally. Put in glass bowl and bake at 375 for 20 to 25 min. Toast French bread pieces in oven if desired.
**For the crock pot double the recipe***
Hot Artichoke Dip
8 oz cream cheese
1/2 C mayonnaise
2 small jars marinated artichoke hearts (Reese brand is best)
1/2 t dill weed
1/4 t garlic powder
1 C fresh grated parmesan cheese
French bread
Cut up marinated artichoke hearts (using cooking scissors is easiest) and discard liquid. In a bowl combine softened cream cheese, mayo, dill, garlic powder and parmesan cheese. Mix thoroughly. Heat on High in microwave for 5 min. stirring occasionally. Put in glass bowl and bake at 375 for 20 to 25 min. Toast French bread pieces in oven if desired.
**For the crock pot double the recipe***
Saturday, December 20, 2008
My Danish Pastry Recipe
When I make pastries, I usually double the recipe and 1 1/2 times the cream filling and double the crumb mixture. The below recipe as is will make exactly 12 pastries. They freeze well, and Scotts family usually saves one for Easter.
Basic Dough
2 C butter
4 C warm milk
1 1/2 C Sugar
4 T yeast
2 T sugar
2 t salt
4 eggs
12 Cups flour (it takes more, keep adding a little bit at a time until you can barely handle the dough without it sticking to your hands as your mix). Iusually will used 1 bag of flour that is 4.25 lbs.
Method
Place butter and sugar in four quart mixing bowl, pour heated milk over it. Let stand while you mix yeast with 1 C warm water and 2 sugar. Sir and let stand for 5 minutes.
Add eggs to yeast and other mixture. Add salt and sifted flour. Beat together, no kneeding. Cover with cloth and let raise for 1 ½ hours in warm place. Punch down and let raise for 45 minutes. Roll and shape as desired. After shaping let raise for 30 minutes. Bake at 375 for 20 minutes for smaller cakes and 25 minutes for larger cakes. Makes 7 dozen cinnamon rolls or 12 pastries.
Cream Filling
3 C milk
3 egg yolk (save whites for glaze later on)
3/4 t salt
1 C sugar
6 T flour
1 T vanilla
scant 1/2 C oatmeal that has been blended in the blender or processor.
Blend sugar, and milk, when boiling sir a little milk mixture into beaten egg yolk. Blend together and cook 1 minute. Add vanilla. Cool. To avoid scorching the filling heat it to a boil in a double boiler, or as I do the microwave. When cool add oatmeal to thicken filling so it doesn't run out the sides.
Almond Filling
1 C butter
1 1/2 C sugar
4 t almond extract.
Mix all ingredients together and set aside.
Glaze
Beat 1 egg white, brush pastry with it. Sprinkle crumble mixture on top.
Crumble Mixture
1 C butter
2 C flour
2 C sugar
1 C finely chopped walnuts
Crumble together until very well mixed.
Icing
2 lb of powdered sugar
Hot water
Almond extract to taste
Mix enough water into powdered sugar until it is thin enough to glaze over pastry. Dribble this icing while the pastry is warm.
This will make 12 small pastries. Divide dough into parts. Roll out dough into rectangle. Spread cream filling in a thin layer. Drop almond filling by small half teaspoons on top of cream filling.
At each side of filling make cuts 2” apart, making cuts 2” long into the dough, making sure that there are the same amount of strips on both sides. Lace strips, tuck ends underneath. Place on a greased baking sheet. Brush with glaze then sprinkle crumble mix on top. Bake. While still warm drizzle with icing. Decorate with cherries and pecans.
Basic Dough
2 C butter
4 C warm milk
1 1/2 C Sugar
4 T yeast
2 T sugar
2 t salt
4 eggs
12 Cups flour (it takes more, keep adding a little bit at a time until you can barely handle the dough without it sticking to your hands as your mix). Iusually will used 1 bag of flour that is 4.25 lbs.
Method
Place butter and sugar in four quart mixing bowl, pour heated milk over it. Let stand while you mix yeast with 1 C warm water and 2 sugar. Sir and let stand for 5 minutes.
Add eggs to yeast and other mixture. Add salt and sifted flour. Beat together, no kneeding. Cover with cloth and let raise for 1 ½ hours in warm place. Punch down and let raise for 45 minutes. Roll and shape as desired. After shaping let raise for 30 minutes. Bake at 375 for 20 minutes for smaller cakes and 25 minutes for larger cakes. Makes 7 dozen cinnamon rolls or 12 pastries.
Cream Filling
3 C milk
3 egg yolk (save whites for glaze later on)
3/4 t salt
1 C sugar
6 T flour
1 T vanilla
scant 1/2 C oatmeal that has been blended in the blender or processor.
Blend sugar, and milk, when boiling sir a little milk mixture into beaten egg yolk. Blend together and cook 1 minute. Add vanilla. Cool. To avoid scorching the filling heat it to a boil in a double boiler, or as I do the microwave. When cool add oatmeal to thicken filling so it doesn't run out the sides.
Almond Filling
1 C butter
1 1/2 C sugar
4 t almond extract.
Mix all ingredients together and set aside.
Glaze
Beat 1 egg white, brush pastry with it. Sprinkle crumble mixture on top.
Crumble Mixture
1 C butter
2 C flour
2 C sugar
1 C finely chopped walnuts
Crumble together until very well mixed.
Icing
2 lb of powdered sugar
Hot water
Almond extract to taste
Mix enough water into powdered sugar until it is thin enough to glaze over pastry. Dribble this icing while the pastry is warm.
This will make 12 small pastries. Divide dough into parts. Roll out dough into rectangle. Spread cream filling in a thin layer. Drop almond filling by small half teaspoons on top of cream filling.
At each side of filling make cuts 2” apart, making cuts 2” long into the dough, making sure that there are the same amount of strips on both sides. Lace strips, tuck ends underneath. Place on a greased baking sheet. Brush with glaze then sprinkle crumble mix on top. Bake. While still warm drizzle with icing. Decorate with cherries and pecans.
Friday, December 19, 2008
Danish Pastry
This is a Christmas tradition in my husbands family, as long as he can remember they have had this on Christmas morning. The recipe came from Germany while my husbands uncle was stationed there. This is a fitting way to start off this blog, by having a recipe from one of the best cooks I have ever known, my mother in law. A few years back, we made over 30 pastries and I was 8 months pregnant with my first child. Crazy, but it was worth it cause everyone enjoys them so much.
Basic Dough
1 Cup butter
2 Cups warm milk
¾ C Sugar
2 Tablespoons yeast
1 Tablespoon sugar
1 Teaspoon salt
2 eggs
6 Cups flour (it takes more, keep adding a little bit at a time until you can barely handle the dough without it sticking to your hands as your mix).
Method
Place butter and sugar in four quart mixing bowl, pour heated milk over it. Let stand while you mix yeast with ½ cup warm water and 1 Tablespoon sugar. Sir and let stand for 5 minutes.
Add eggs to yeast and other mixture. Add salt and sifted flour. Beat together, no kneeding. Cover with cloth and let raise for 1 ½ hours in warm place. Punch down and let raise for 45 minutes. Roll and shape as desired. After shaping let raise for 30 minutes. Bake at 375 for 20 minutes for smaller cakes and 25 minutes for larger cakes. Makes 3 ½ dozen cinnamon rolls or three large pastries.
Cream Filling*
1 Cup milk
1 egg yolk
¼ teaspoon salt
1/3 Cup sugar
2 Tablespoons flour
1 Teaspoon vanilla
Blend sugar, and milk, when boiling sir a little milk mixture into beaten egg yolk. Blend together and cook 1 minute. Add vanilla. Cool. To avoid scorching the filling heat it to a boil in a double boiler, or as I do the microwave.
*I make 1 ½ times cream for each batch of pastries.
Almond Filling
½ Cup butter
¾ Cup sugar
2 Teaspoons almond extract.
Mix all ingredients together and set aside.
Glaze
Beat 1 egg white, brush pastry with it. Sprinkle crumble mixture on top.
Crumble Mixture
¼ Cup butter
½ Cup flour
½ Cup sugar
¼ Cup finely chopped walnuts
Crumble together until very well mixed.
Icing
1 lb of powdered sugar
Hot water
Almond extract to taste
Mix enough water into powdered sugar until it is thin enough to glaze over pastry. Dribble this icing while the pastry is warm.
This will make 2 large of 4 small pastries. Divide dough into parts. Roll out dough into rectangle. Spread cream filling in a thin layer. Drop almond filling by small half teaspoons on top of cream filling.
At each side of filling make cuts 2” apart, making cuts 2” long into the dough, making sure that there are the same amount of strips on both sides. Lace strips, tuck ends underneath. Place on a greased baking sheet. Brush with glaze then sprinkle crumble mix on top. Bake. While still warm drizzle with icing. Decorate with cherries and pecans.
Basic Dough
1 Cup butter
2 Cups warm milk
¾ C Sugar
2 Tablespoons yeast
1 Tablespoon sugar
1 Teaspoon salt
2 eggs
6 Cups flour (it takes more, keep adding a little bit at a time until you can barely handle the dough without it sticking to your hands as your mix).
Method
Place butter and sugar in four quart mixing bowl, pour heated milk over it. Let stand while you mix yeast with ½ cup warm water and 1 Tablespoon sugar. Sir and let stand for 5 minutes.
Add eggs to yeast and other mixture. Add salt and sifted flour. Beat together, no kneeding. Cover with cloth and let raise for 1 ½ hours in warm place. Punch down and let raise for 45 minutes. Roll and shape as desired. After shaping let raise for 30 minutes. Bake at 375 for 20 minutes for smaller cakes and 25 minutes for larger cakes. Makes 3 ½ dozen cinnamon rolls or three large pastries.
Cream Filling*
1 Cup milk
1 egg yolk
¼ teaspoon salt
1/3 Cup sugar
2 Tablespoons flour
1 Teaspoon vanilla
Blend sugar, and milk, when boiling sir a little milk mixture into beaten egg yolk. Blend together and cook 1 minute. Add vanilla. Cool. To avoid scorching the filling heat it to a boil in a double boiler, or as I do the microwave.
*I make 1 ½ times cream for each batch of pastries.
Almond Filling
½ Cup butter
¾ Cup sugar
2 Teaspoons almond extract.
Mix all ingredients together and set aside.
Glaze
Beat 1 egg white, brush pastry with it. Sprinkle crumble mixture on top.
Crumble Mixture
¼ Cup butter
½ Cup flour
½ Cup sugar
¼ Cup finely chopped walnuts
Crumble together until very well mixed.
Icing
1 lb of powdered sugar
Hot water
Almond extract to taste
Mix enough water into powdered sugar until it is thin enough to glaze over pastry. Dribble this icing while the pastry is warm.
This will make 2 large of 4 small pastries. Divide dough into parts. Roll out dough into rectangle. Spread cream filling in a thin layer. Drop almond filling by small half teaspoons on top of cream filling.
At each side of filling make cuts 2” apart, making cuts 2” long into the dough, making sure that there are the same amount of strips on both sides. Lace strips, tuck ends underneath. Place on a greased baking sheet. Brush with glaze then sprinkle crumble mix on top. Bake. While still warm drizzle with icing. Decorate with cherries and pecans.
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About Me
- Karen
- I am a mom of 3 boys, one who is my angel now. I love to cook and am always searching for a new recipe and something to make for dinner. I am known as the "dessert queen" in my family so I'm pretty good at making those too! I hope you enjoy the recipes, and will share your favorites as well...