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(by Shirley McNevich)
1 1/2 cups softened butter
2 cups white sugar
5 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/4 cups Baker's angelflake coconut + extra for sprinkling
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup softened butter; 1 tsp. vanilla; 2 3/4 cups Domino's powdered sugar
In a mixer add 1 1/2 cups softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 1/4 cups coconut--stir until mixed. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 3/4 cup softened butter--beat. Add vanilla and powdered sugar--beat until creamy. Frost the cupcakes. Sprinkle extra coconut over the frosting if desired.
7 Aralık 2012 Cuma
#2606 - Lemon Orange Cake
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(by Shirley McNevich)
1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest
In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.
1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest
In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.
#2607 - Banana Crunch Cake
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(by Shirley McNevich)
1 box Duncan Hines banana supreme cake mix
3/4 cup water
3 eggs
1 - 8oz. Dole crushed pineapple (drained but save the juice)
1/4 cup of the pineapple juice
1/2 cup chopped nuts (optional)
Frosting: 1 cup Domino's powdered sugar; 3 TBSP of the pineapple juice
In a mixer add cake mix, water and eggs--beat. Add drained crushed pineapple and 1/4 cup of the pineapple juice--beat until mixed, then beat for 2 minutes. Add chopped nuts if you wish--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool cake for 20 minutes. Loosen the cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP of the pineapple juice--stir until smooth. Drizzle the frosting over the top of the cake.
1 box Duncan Hines banana supreme cake mix
3/4 cup water
3 eggs
1 - 8oz. Dole crushed pineapple (drained but save the juice)
1/4 cup of the pineapple juice
1/2 cup chopped nuts (optional)
Frosting: 1 cup Domino's powdered sugar; 3 TBSP of the pineapple juice
In a mixer add cake mix, water and eggs--beat. Add drained crushed pineapple and 1/4 cup of the pineapple juice--beat until mixed, then beat for 2 minutes. Add chopped nuts if you wish--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool cake for 20 minutes. Loosen the cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP of the pineapple juice--stir until smooth. Drizzle the frosting over the top of the cake.
#2609 - Lemonade Cookies
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(by Shirley McNevich)
1/2 cup softened butter
1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. can Minute Maid frozen lemonade concentrate (thawed)
white sugar for sprinkling
In a mixer add butter and Crisco--beat. Add white sugar--beat. Add eggs--beat. Open the lemonade--take out 3 TBSP for later, then add remaining concentrate to the batter--beat. Add baking soda and salt--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. In a bowl add reserved 3 TBSP of lemonade concentrate--stir until smooth. As you take cookies out of the oven, use a pastry brush to lightly brush lemonade concentrate on top of each cookie, then sprinkle a little white sugar on top of each cookie.
1/2 cup softened butter
1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. can Minute Maid frozen lemonade concentrate (thawed)
white sugar for sprinkling
In a mixer add butter and Crisco--beat. Add white sugar--beat. Add eggs--beat. Open the lemonade--take out 3 TBSP for later, then add remaining concentrate to the batter--beat. Add baking soda and salt--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. In a bowl add reserved 3 TBSP of lemonade concentrate--stir until smooth. As you take cookies out of the oven, use a pastry brush to lightly brush lemonade concentrate on top of each cookie, then sprinkle a little white sugar on top of each cookie.
Crock Pot Maple Brown Sugar Ham
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My Grandma Jennings was an amazing lady. I miss her so much. She's been gone for 7 years now, and I still think about her every day. She was a very elegant, high class lady, that made the most delicious food. I have so many great memories playing at her house as a kid, and I especially loved the meals she made.
This year for Thanksgiving, I decided to carry on one of Grandma's traditions of making a ham, as well as a turkey for the big feast! I love ham, and always looked forward getting to enjoy turkey AND ham when we would have Thanksgiving at her house.
I decided to make it a bit easier on me, and tried this recipe for a ham cooked in a crock pot! The verdict?.... It was the most delicious thing my taste buds have enjoyed in awhile! The flavors were so good, and with how easy it was to do, it will forever be my go-to ham recipe!
Crock Pot Maple Brown Sugar Ham
7-8 pound spiral-cut ham (bone-in or boneless)
1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice
Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy ♥
Recipe source: A Year of Slow Cooking
My Grandma Jennings was an amazing lady. I miss her so much. She's been gone for 7 years now, and I still think about her every day. She was a very elegant, high class lady, that made the most delicious food. I have so many great memories playing at her house as a kid, and I especially loved the meals she made.
This year for Thanksgiving, I decided to carry on one of Grandma's traditions of making a ham, as well as a turkey for the big feast! I love ham, and always looked forward getting to enjoy turkey AND ham when we would have Thanksgiving at her house.
I decided to make it a bit easier on me, and tried this recipe for a ham cooked in a crock pot! The verdict?.... It was the most delicious thing my taste buds have enjoyed in awhile! The flavors were so good, and with how easy it was to do, it will forever be my go-to ham recipe!
Crock Pot Maple Brown Sugar Ham
7-8 pound spiral-cut ham (bone-in or boneless)
1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice
Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy ♥
Recipe source: A Year of Slow Cooking
4 Aralık 2012 Salı
Orange Rolls
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I adore these Orange Rolls. They're another amazing recipe that comes from my Mom. Doesn't it seem that the recipes handed down from family are always the best? I think so!
These are buttery, soft, lightly sugared, citrus rolls of heaven. No joke. And if you make them correctly, they will melt-in-your-mouth, and leave you wanting 10 more!
I posted these on my blog a couple years ago, but the picture just didn't do them justice. This picture may not either, but it's a lot better than the last one. If this new one doesn't sell you on them, than just take my word for it. They are worth every bit of time and energy you put into them!
Orange Rolls
1 cup milk1/2 cup butter1/2 cup sugar3/4 teaspoon salt
1 tablespoon active-dry yeast1/4 cup warm water1 Tablespoon sugar
2 eggs, beaten4 1/2 cups all-purpose flour
Filling:1/2 cup sugar1/2 cup butter, softenedzest of 2 small oranges, or 1 large
Directions: In a medium saucepan, over medium heat, add the milk, butter, sugar, and salt. Stir until butter melts. Remove from heat and let stand until lukewarm.
In a large bowl, mix the yeast, warm water and 1 tablespoon of sugar. Let stand 10 minutes or until foamy.
Once milk/butter mixture is lukewarm, add to the foamy yeast mixture. Stir. Next add in the beaten eggs, and slowly stir in all 4 1/2 cups of flour.
Cover and let rise until doubled in size. (about 1 1/2 - 2 hours)
Once the dough has risen, mix together the filling ingredients. Set aside.
Take dough out of bowl and place onto a floured counter top. (Make sure to flour your hands up good. The dough is very sticky) Punch down dough and divide in half.
With first half of dough, roll out into a rectangle. Spread half of the filling mix over the dough. Roll up dough lengthwise (like you would cinnamon rolls) Cut into 12 pieces. Place pieces in greased muffin tins.Repeat with other half of dough.Cover the muffin tins with kitchen towels and let rise until doubled.
Bake at 325 degrees for 15 minutes. Enjoy ♥
(Makes 24 Orange Rolls)
I adore these Orange Rolls. They're another amazing recipe that comes from my Mom. Doesn't it seem that the recipes handed down from family are always the best? I think so!These are buttery, soft, lightly sugared, citrus rolls of heaven. No joke. And if you make them correctly, they will melt-in-your-mouth, and leave you wanting 10 more!
I posted these on my blog a couple years ago, but the picture just didn't do them justice. This picture may not either, but it's a lot better than the last one. If this new one doesn't sell you on them, than just take my word for it. They are worth every bit of time and energy you put into them!
Orange Rolls
1 cup milk1/2 cup butter1/2 cup sugar3/4 teaspoon salt
1 tablespoon active-dry yeast1/4 cup warm water1 Tablespoon sugar
2 eggs, beaten4 1/2 cups all-purpose flour
Filling:1/2 cup sugar1/2 cup butter, softenedzest of 2 small oranges, or 1 large
Directions: In a medium saucepan, over medium heat, add the milk, butter, sugar, and salt. Stir until butter melts. Remove from heat and let stand until lukewarm.
In a large bowl, mix the yeast, warm water and 1 tablespoon of sugar. Let stand 10 minutes or until foamy.
Once milk/butter mixture is lukewarm, add to the foamy yeast mixture. Stir. Next add in the beaten eggs, and slowly stir in all 4 1/2 cups of flour.
Cover and let rise until doubled in size. (about 1 1/2 - 2 hours)
Once the dough has risen, mix together the filling ingredients. Set aside.
Take dough out of bowl and place onto a floured counter top. (Make sure to flour your hands up good. The dough is very sticky) Punch down dough and divide in half.
With first half of dough, roll out into a rectangle. Spread half of the filling mix over the dough. Roll up dough lengthwise (like you would cinnamon rolls) Cut into 12 pieces. Place pieces in greased muffin tins.Repeat with other half of dough.Cover the muffin tins with kitchen towels and let rise until doubled.
Bake at 325 degrees for 15 minutes. Enjoy ♥
(Makes 24 Orange Rolls)
Homemade Chicken Noodle Soup
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I made my first batch of homemade chicken noodle soup when one of our good friends and her daughter was sick recently. There really is nothing better than a steaming hot bowl of good old fashioned chicken noodle soup when you aren't feeling well. This recipe made a huge batch so hubby and I also enjoyed it even though we weren't sick! And like most soup recipes, this soup tasted even better the next day. It will be hard to eat chicken noodle soup from a can after discovering how easy and delicious it is to make myself!
Homemade Chicken Noodle Soup
Printable Version
Modified From Food Network.com
Makes 8 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick clices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
Kosher salt and freshly ground pepper
4 cups of cooked chicken, shredded
1 handful of fresh flat leaf parsley, finely chopped
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes until the vegetables are softened but not browned.
Pour in the chicken stock and bring to a boil. Add the noodles and simmer for five minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
Sprinkle with the chopped parsley before serving.
I made my first batch of homemade chicken noodle soup when one of our good friends and her daughter was sick recently. There really is nothing better than a steaming hot bowl of good old fashioned chicken noodle soup when you aren't feeling well. This recipe made a huge batch so hubby and I also enjoyed it even though we weren't sick! And like most soup recipes, this soup tasted even better the next day. It will be hard to eat chicken noodle soup from a can after discovering how easy and delicious it is to make myself!Homemade Chicken Noodle SoupPrintable Version
Modified From Food Network.com
Makes 8 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick clices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
Kosher salt and freshly ground pepper
4 cups of cooked chicken, shredded
1 handful of fresh flat leaf parsley, finely chopped
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes until the vegetables are softened but not browned.
Pour in the chicken stock and bring to a boil. Add the noodles and simmer for five minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with the chopped parsley before serving.
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