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Sunshine Toast

admin — Sat, 27 Sep 2008 14:24:04 +0000

INGREDIENTS

2 tablespoons butter, divided
1 slice bread
1 egg
salt to taste

DIRECTIONS

1. Melt 1 tablespoon butter in a small skillet over medium heat.
2. Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Serve warm.

Root Beer Floats

admin — Fri, 29 Aug 2008 20:34:36 +0000

1 heavy beer mug (clear glass) for each float
1 - 2 liter bottle A&W root beer (chilled)
1 quart premium vanilla ice cream

Place a large bowl in the sink and fill it with cool water. Dip each mug into the water, dump out any excess water and place mugs in your freezer for 20 minutes. After 20 minutes, remove mugs from freezer and place each on its own plate. Slowly fill each mug 2/3 full with root beer. Carefully place one large overflowing scoop of vanilla ice cream into each mug. Slowly pour root beer on top of ice cream in each mug until it gets close to the top of the mug (it should fizz and spill over a bit). Place a spoon and a straw in each mug. Serve immediately.

Sour Cream Fudge Cake

admin — Fri, 29 Aug 2008 20:31:39 +0000

3 squares Baker’s unsweetened baking chocolate
1/4 cup boiling water
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups white sugar
1/3 cup butter
1 cup sour cream
2 eggs
1 tsp. vanilla

In a bowl add chocolate squares–pour boiling water over the chocolate squares. Stir until chocolate is melted–set aside. Into a large bowl sift the flour, baking soda and salt–set aside. In a mixer add butter and white sugar–beat. Add eggs and vanilla–beat. Add sour cream–beat. Add melted chocolate–beat. Add flour mixture–beat until smooth. Pour batter into a greased and floured cake pan. Bake at 350 degrees for 30-35 minutes–test with a toothpick for doneness. Frost as desired.

Basic White Cake

admin — Fri, 29 Aug 2008 20:30:29 +0000

2 cups white sugar
1 cup butter (softened)
5 egg yolks
5 egg whites
2 1/2 cups CAKE flour
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
1 or 2 tsp. vanilla

In a mixer add egg whites–beat until stiff–set aside. Into a bowl sift the cake flour, salt and baking powder–set aside. In a mixer add butter, egg yolks, and white sugar–beat. Add vanilla and milk–beat. Add cake flour mixture–beat. Add beaten egg whites to the batter–beat well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350-375 degrees for 25-35 minutes–test with a toothpick for doneness.

Sweet and Sour Salad Dressing

admin — Fri, 29 Aug 2008 20:28:02 +0000

1 can Eagle brand sweetened condensed milk
1 cup white sugar
1 cup cider vinegar
1 cup mayo or Miracle Whip

In a blender add milk, white sugar, cider vinegar and mayo–set blender to “mix” and beat 3-5 minutes. Use as a salad dressing. Refrigerate leftover dressing.

Chocolate Coffee Cake

admin — Fri, 29 Aug 2008 20:25:18 +0000

Crumbs: 10 squares Baker’s semi-sweet baking chocolate (chopped coarsely with a knife); 3/4 cup chopped walnuts; 2/3 cup white sugar

Cake: 3/4 cup softened butter; 1 1/4 cups white sugar; 3 eggs; 1 1/2 cups sour cream; 2 tsp. vanilla; 2 1/2 cups flour; 2 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt

In a bowl add chopped chocolate, chopped walnuts and 2/3 cup white sugar–stir and set aside. In a mixer add butter and 1 1/4 cups white sugar–beat. Add eggs–beat. Add sour cream and vanilla–beat. Add flour slowly–beat. Add baking powder, baking soda and salt–beat. Grease a 10″ tube pan/bundt cake pan. Pour 2 cups of the batter into the pan evenly. Sprinkle 1 cup of the chocolate crumb mixture on top of the batter in the pan. Add another 2 cups of batter on top, and sprinkle another 1 cup of the chocolate crumbs on top. Pour remaining batter on top, and sprinkle remaining chocolate crumbs on top (you should end up with 3 layers). Bake at 350 degrees for 55-60 minutes–test with a toothpick for doneness. Cool 20 minutes, then invert on to a cake plate.

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