Strawberry Cake

Ingredients

2 cups white sugar 

1 (3 ounce) package strawberry flavored Jell-O® 

1 cup butter, softened 

4 eggs (room temperature) 

2 3/4 cups sifted cake flour 

2 1/2 teaspoons baking powder 

1 cup whole milk, room temperature 

1 tablespoon vanilla extract 

1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven (DO NOT OVERCOOK!), or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Also makes great cupcakes :D

Carmel Apple Cinnamon Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 cinnamon rolls

Ingredients

Dough Ingredients:
• 1 cup milk
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg
Caramel-Apple-Cinnamon-Sugar Filing Ingredients:
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 6 Tbsp. butter, (completely) softened
• 1 Granny Smith Apple, cored and finely chopped
• 1/2 cup caramel sauce, homemade or store-bought
Topping:
• 1/2 cup caramel sauce, homemade or store-bought
• (optional) 1/2 cup chopped toasted walnuts, pecans or peanuts

Method

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle. Don't worry about cutting away extra dough -- this recipe makes plenty.) Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and serve.

Yummy Mac and Cheese

SAUCE 


2 tablespoons unsalted butter 
                                                                                         3 1/2 tablespoons all-purpose flour 
                                                                                      1 1/2 cups whole milk 
                                                                                                      7 ounces sharp white cheddar cheese, grated (about 1 3/4 cups) 
                            1 ounce monterey jack cheese, grated (1/4 cup) 
                                                         ½ teaspoon coarse salt 
                                                                                              ¼ to ½ teaspoon chipotle chili powder 
                                                                              1/8 teaspoon garlic powder

PASTA 
                                                                                                                                     6 ounces penne pasta (about 3 ¼ cups) 
                                                                                 1 ounce (1/4 cup) sharp white cheddar cheese, grated 
                                                                           1 ounce (1/4 cup Monterey jack cheese, grated 
                                            ¼ to ½ teaspoon chipotle chili powder                                                                 

Instructions   To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.

Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.

Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Aunt LaRene's Cinnamon Rolls

Stir together:
2 1/4 cups warm water
1 cup sugar
2 tsp. salt
1/2 cup oil
2 eggs
2 Tblsp. yeast

Add:
4 cups flour

Beat.

Add:
3 cups flour

Knead.  This will be a soft dough.  Let raise at least once before forming rolls.  Let raise again as cinnamon rolls.  Preheat oven to 475.  Put pan of rolls into oven and REDUCE HEAT TO 375.  Cook 12-20 minutes.

Cheesy Ham Biscuit Pull Aparts

Cheesy Ham Biscuit Pull Aparts 

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits  

1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

Black Velvet Cake

Ingredients for the cake

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot Inka made extra strong (pero or postum)

Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 9-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the Inka and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

9 ounces good semisweet chocolate

3/4 pound  unsalted butter, at room temperature

1 1/2 extra-large egg yolks, at room temperature

1 1/2 teaspoons pure vanilla extract

2 1/2 cups sifted confectioners' sugar

2 tablespoons Inka

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the Inka powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and Inka to the butter mixture and mix until blended. Don't whip! Sprinkle in more Inka to taste. Spread immediately on the cooled cake.

Wheat and White Sandwich Bread

3 cups water (do not overfill or round tops of cups)
1/4 cup oil
1/4 cup plus 1 Tablespoon honey
1 Tablespoon lecithin
2 teaspoons salt
4 teaspoons soft butter
2-2/3 cup white flour
1/3 cup dry milk
23 ounces (1 pound 7 ounces) wheat flour
1/3 cup gluten
3-1/2 teaspoons yeast

Mix all together, being sure that the gluten flour does not touch any liquid before the mixing process.
Mix for  10 to 12 minutes in a stand mixer- this is important.  (If kneading by hand, knead for 12 - 15 minutes)

Allow to rise twice before forming into two (2) loaves.  Let rise until doubled.  Bake for 30 - 35 minutes at 365 degrees.