1-2-3 Cake

1-2-3 Cake

1-2-3 Cake

You simply assemble as follows:

1 box Angel Food cake mix
1 box any flavor cake mix
2 T. water

Directions:

Using a large plastic bowl with a tightly fitting lid or a large zip lock bag, combine the two boxes of cake mix stirring or shaking well.

For each individual serving,  take out 3 T. of the cake mixture and mix it with 2 T. of water in a small microwave safe container.  I used a small coffee mug.  Microwave on high for 1 minute.  You now have your own instant individual cake and it is warm and inviting.  You can top with a dollop of fruit or whipped topping if you like.

Try various flavors of cake mix but it must always be combined with an Angel Food mix.

Keep the mix tightly sealed in an airtight container until used and remember:  This recipe is called 1-2-3 Cake because all you need to remember is 3 T.mix, 2 T. water, and 1 minute in the microwave.

Labels: Cakes and Cookies, Diet, Food in Jars, Snacks

Easy Poached WholeTurkey

Poached WholeTturkey

    240 minutes to make.  Serves 10

Actually an easy recipe, except for the temperature control, but you can be fairly sure it will not be burned. The moistness of a injection process, but without the bother, and you end up with a delicious soup stock.

Ingredients

    1 turkey (fresh or thawed, not frozen, 12 to 14 pounds)
    2 quarts water
    1/2 cup white wine
    1 tablespoon salt
    1 tablespoon fresh thyme, chopped
    1 tablespoon fresh basil, chopped
    1/4 cup fresh parsley, chopped
    3 bay leaves
    1 teaspoon black peppercorns, crushed
    1 leek, chopped
    2 ribs celery, chopped
    3 cloves garlic, crushed
    1 onion, chopped
    2 - 3 carrots, sliced (about 1/4-inch)

How to make it

    These directions are for a 12 -14 pound turkey in a 15-quart stockpot. A larger turkey will need a correspondingly larger stockpot, vice-versa for smaller birds. What is needed is stockpot large enough to ensure the bird is submerged, with a snug fit to minimize the amount of water needed.

    Use cotton butcher string to secure the turkey to a trivet, and to form lifting handles to remove the turkey after it is cooked.

    Place the turkey in the stockpot. Measure water by the quart into the stockpot until the turkey is covered by about an inch; then remove the turkey.

    Heat the water only to the point just before it boils, a cooking thermometer will be needed to monitor the temperature.

    While the water is heating, prepare the spices and vegetables, adjust the amounts according to how much water is in the stockpot. Add the ingredients to the water. Heat to 210 degrees (F).

    Carefully lower the turkey into the hot water, place a cover on the stockpot. Monitoring the cooking temperature will be easier if a cooking thermometer can arranged to be in the water at all times. Medium heat will be needed for the first 30 to 40 minutes while the turkey heats up. By the end of the second hour the heat will probably be on low.

    Do not allow a full boil; boiling water is to poaching what smoking oil is to deep frying - too hot.
    Begin checking the meat temperature after about two hours. Be sure to reach the recommended internal temperature for poultry.

    Remove the turkey, set on a carving plate and let cool a few minutes, then carve for serving.
    Strain the stock through a sieve, discard the vegetables - they will be a soggy mess. The stock can be used for gravy base, soup, or frozen for later use.

    Poached, Easy, Turkey, Poach

Red Beans and Rice

Red Beans and Rice

Violet:
"I love you once. I love you twice. I love you more than beans and rice!"
Pretty Baby (1978)

Red Beans and Rice

Total Time: 75 hr
Prep: 1 hr
Inactive:  72 hr
Cook: 2 hr

Yield:  8 servings

Ingredients

For red beans:

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

For rice:

3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Pickled Pork:

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice

1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Directions

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

For rice:

Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Pickled Pork:

Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Yield: about 1 1/2 pounds

Best Pancake Recipe Lofty Buttermilk Pancakes

Buttermilk Pancakes Recipe

The Best Pancake Recipe: Lofty Buttermilk Pancakes

Makes 18 to 20 3-inch pancakes. Serves 4 to 6

2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying

Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.

Serve as soon as possible, with butter and warm maple syrup.
Recipe Note:

If you don't have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.

Coconut Cream Pie

Coconut Cream Pie:

Serves 8 - 10 people. Preparation time 1 hour.

Coconut Cream Pie

1 - 9 inch (23 cm) Prebaked Pie Crust

Coconut:

1 1/2 cups (360 ml) dried coconut (sweetened or unsweetened, shredded or flaked), divided


Coconut Cream Filling:

1 cup (240 ml) whole milk, divided

1 1/2 cups (360 ml) unsweetened coconut milk

4 large egg yolks

2/3 cup (165 grams) granulated white sugar

1/4 cup (35 grams) cornstarch (corn flour)

1/4 teaspoon salt

2 tablespoons (28 grams) butter, diced

1 teaspoon pure vanilla extract

1 tablespoon rum (optional)


Whipped Cream:

1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)

1 tablespoon confectioners (powdered or icing) sugar, or to taste

1/2 teaspoon pure vanilla extract

Coconut: Preheat oven to 350 degrees F (180 degrees C). Place the dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly. Remove from oven and let cool before using.

Coconut Cream Filling: In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.)

Meanwhile, in a heatproof bowl, whisk the egg yolks with the remaining 1/4 cup (60 ml) milk. In another small bowl whisk the sugar with the cornstarch (corn flour) and salt. Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. (If you do get a few pieces of cooked egg, pour through a strainer.) Then pour the mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. Continue to whisk for another 30 - 60 seconds or just until it becomes thick. (The filling starts out quite thin but will thicken as it cooks. When it comes to a boil it may be a little lumpy. Stir vigorously and the lumps with smooth out.) Remove from heat and immediately whisk in the butter, vanilla extract and rum (if using). Gently stir in 1 cup (240 ml) of the toasted coconut. Pour into the baked and cooled pastry crust, cover with plastic wrap, and refrigerate for 3-4 hours (or overnight) or until firm.

Whipped Cream: Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream,  powdered sugar, and vanilla extract just until stiff peaks form. Spread or pipe the whipped cream over the filling. Garnish with the remaining toasted coconut.

Frosted Banana Bars Recipe

Frosted Banana Bars

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling

MAKES: 36 servings

Ingredients

  1/2 cup butter, softened
  2 cups sugar
  3 eggs
  1-1/2 cups mashed ripe bananas (about 3 medium)
  1 teaspoon vanilla extract
  2 cups all-purpose flour
  1 teaspoon baking soda
  Dash salt

  FROSTING:
  1 package (8 ounces) cream cheese, softened
  1/2 cup butter, softened
  4 cups confectioners' sugar
  2 teaspoons vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla.

Combine the flour, baking soda and salt; stir into creamed mixture just until blended.

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.

Frost bars. Yield: 3 dozen.

Nutritional Facts
1 bar equals 202 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 100 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.

Seven-Up Salad 7Up Salad Lemon Lime Orange Jello

Seven-Up Salad 7Up Salad Lemon Lime Orange Jello.
Plus Lemon Lime, and Orange variation.

7Up Salad on Plate

7Up Salad variation

7Up Salad seven variation

7Up Salad seven variation

7Up Salad variation

7Up Salad variation

7Up Salad Seven Up dressing

Orange Jello Salad

Texas-Style 4 Baked Beans

Texas-Style Baked Beans. 4-Bean Baked Beans Recipe

Texas Style 4 Bean Baked Beans

PREP 15 mins
COOK 1 hr 45 mins
READY IN 2 hrs

Ingredients

Original recipe makes 16 servings

    1 (15 ounce) can kidney beans, drained

    1 (15 ounce) can butter beans, drained

    1 (15 ounce) can lima beans, drained

    1 (16 ounce) can pork and beans, drained

    1/2 pound bacon or Canadian bacon, cut into small pieces

    1 large onion, chopped

    2 cloves garlic, chopped

    3/4 cup brown sugar

    1/2 cup ketchup

    1/2 cup vinegar

    1/4 cup molasses

    1 teaspoon dry mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place kidney beans, butter beans, Lima beans, and pork and beans in a 2-quart casserole dish.

Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.

Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes.

Pour sauce over beans in the casserole dish.

Bake in the preheated oven until bubbling, 1 hour 15 minutes.