1 Large box vanilla pudding
1 8 oz. cool whip
1 1/2 C. sour cream
1 C milk (or more if you want a thinner consistency)
striped shortbread cookies
Mix together milk and pudding mix. Add sour cream and mix well. Fold in cool whip. Add strawberries. Just before serving add crushed cookies. You may also add different fruits like bananas and grapes.
3 lbs chicken, cut into small bite size pieces
3 eggs, beaten
1 1/2 C. flour
Sauce:
3/4 C. white sugar
1/4 C. pineapple
1/2 C. vinegar
3 Tbsp. ketchup
2 Tbsp. soy sauce
1 tsp. salt
Dip chicken into beaten egg and then shake in flour (I usually put the flour in a big ziploc bag and shake it in there). Fry in small amount of oil in skillet until browned, then put in cake pan lined with foil. Heat sauce ingredients and pour over chicken. Bake at 350 for 30 minutes. Serve over rice.
Ginger Crunch Cake with Strawberry sauce
Crunch Topping
1 cup pecans, toasted and chopped fine
1/2 cup gingersnap cookie crumbs (from about eight 2-inch gingersnaps)
1/2 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
Ginger Cake
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup unsulfured molasses
2/3 cup buttermilk
1/3 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, beaten lightly
3 cups well-chilled heavy cream
1 teaspoon vanilla
4 tablespoons granulated sugar
1 pint strawberries
1 tablespoon fresh lemon juice
Garnish: strawberries, with leaves and blossoms if desired (not
recommended
for eating)
Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.
For crunch topping:
In a small bowl combine crunch topping ingredients, stirring until
combined, divide topping among pans and press evenly onto bottom.
For ginger cake:
In a large bowl whisk together flour, baking soda, ginger, cinnamon,
and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean. Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
In a chilled bowl with chilled beaters of an electric mixer beat 2 cups
cream with vanilla and 2 tablespoons granulated sugar until it just
holds stiff peaks.
Cake Assembly:
Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up.
Leaving top plain, spread remaining whipped cream on side of cake to
coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.
Hull strawberries and slice half of them. In a bowl with a potato
Masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.
In a chilled bowl with chilled beaters of an electric mixer, beat
remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
Serve cake with strawberry sauce.
I love this cake and I am not a cake lover. I was getting the recipe out to make for Easter dinner. It looks a little complicated but really it isn't and it is so worth it. Enjoy!!!
Makes 5 large or 10 small
I haven't actually tried this recipe. I just found it in a magazine yesterday, and plan on making it as soon as I'm off bed rest. It sounds so delicious.
1 1/2 C flour
1 tsp baking powder
3/4 tsp baking soda
1/2 C butter, softened
3 TBSP cream cheese, at room temp
1 1/4 C sugar
2 large eggs
1/2 C buttermilk
1 tsp vanilla extract
2 bananas, mashed
3/4 C strawberries, chopped
1/2 C strawberry preserves
Glaze
2 oz cream cheese, softened
2 TBSP strawberry preserves
2 TBSP water
1 TBSP mashed banana
1/2 tsp vanilla
1 C powdered sugar
*Preheat oven to 350. Butter and flour a loaf pan. In a medium bowl, combine flour, baking powder, and baking soda; set aside.
*In a large bowl, beat butter, cream cheese, and sugar until creamy. Beat in the eggs, buttermilk, and vanilla.
*Slowly add flour mixture to wet ingredients. Stir in bananas and fold in strawberries and preserves. Pour into loaf pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
*For the glaze, in a small bowl, beat cream cheese, strawberry preserves, water, banana, and vanilla until blended. Gradually beat in powdered sugar until blended. Spoon glaze over cooled bread loaf or slices.
-I seriously thing this would be so good, even without the glaze.
If any of you have eaten at our house anytime in the warm weather, chances are, you have had pizza on the BBQ. This is MY favorite thing to do. Here is the recipe for the pizza dough we use, that works really well on the grill, and doesn't ever fall through the grill.
Pizza Dough
1 1/3 C. milk
2 TBSP oil
2 TBSP sugar
1 1/2 tsp salt
4 C flour
2 1/2 tsp. instant yeast
1 egg
*Mix everything together and let rise for 15 mins.
So, once I have the dough made, I just make little individual pizza crusts. Then you put them on the grill, and cook them for a few minutes, only on one side. Add the toppings to the side that has been cooked on the grill already. Put back on the grill until the cheese is all melted. I promise, you don't have to lay anything on the grill so the dough doesn't leak through the bars. It never does.
So, I remember a little while back in Heather's blog, she said she didn't have a recipe for this, or maybe, she just didn't want to make it. I can't remember, but, I LOVE my recipe for Alfredo sauce. This is Kason's favorite meal.
2 chicken breasts, chopped
1 clove garlic, minced
1 stick butter
milk for desired consistency
3-4 TBSP flour
1 pint half and half
1 small bag grated Parmesan cheese
*Cook chicken and garlic in a little bit of oil.
*Melt butter, flour, and half and half together. Thicken.
*Add Parmesan cheese and mix together. Add milk until your desired consistency. (I seriously don't know how much milk I add, but I like mine pretty runny, so I would just add a little at a time, until you have the right consistency)
*Add chicken to sauce and mix together.
*Serve over fettuccine or penne noodles.
