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SWEET POTATO CAKE
Preheat oven
to 325
INGREDIENTS
2 cups sweet potato (bake them in oven for almost 2 hours/ sweeter than
microwave
2
3/4 cups flour
2t. Cinnamon
1 1/4 t. ginger
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 cups sugar
1/2
cup vegetable oil and 1/2 cup butter
4 large eggs
1 t. vanilla
DIRECTIONS
Spray and flour bundt pan.
Mix
oil, butter, sugar, mashed sweet potatoes, and eggs. Next, add baking
powder, soda, salt, ginger, cinn., vanilla, and flour.
Pour
batter into greased and floured bundt pan and bake for approximately 1
hour and 5 minutes.
BROWN SUGAR ICING
INGREDIENTS
1/2
cup butter
1 t. vanilla
2 cups sugar
1 cup heavy cream
1 1/2 cups dark brown sugar
Stir brown sugar, heavy
cream and butter in pan over med. Heat until sugar
dissolves. Stir. Turn to med. High to boil for 3-4 minutes (rolling
boil).
Stir occasionally. Take off heat and add vanilla.
Powdered sugar should be in a big bowl. Pour mixture into
powdered sugar
bowl. Wisk. Beat until it is ribbon-like. This takes a while.
Pour over cooled cake.
Recipes: PUMPKIN COOKIES
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2
tsp. baking soda
1/2 tsp. ground nutmeg
1/2 cup butter or margarine
1 cup packed brown sugar
1 egg
1 cup
canned pumpkin
1 tsp. vanilla
1 cup raisins
1/2 cup chopped nuts
OVEN 375 degrees
Grease a cookie
sheet. Stir together flour, baking powder, cinnamon, soda, and nutmeg. In a mixer bowl beat butter for 30 seconds; add brown
sugar and beat til fluffy. Add egg, pumpkin and vanilla; beat well. ADD dry ingredients to beaten mixture, beating til well
combined. Stir in raisins & nuts. (dough will be soft) Drop from a teaspoon 2 inches apart onto a greased cookie sheet.
Bake in a 375 degree oven for 8 to 10 minutes. Cool on a wire rack. Makes about 48
Thanks to: PEGBMG43
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Olive Garden Stuffed Mushrooms
Ease of Cooking: Easy
Serving Size: 4-6
Notes:
You
can make these at home for much less than at the restauarnt.
Ingredients:
8 - 12 Fresh Mushrooms
1 (6 oz.) Can
Clams (drained and finely minced) (save 1/4 cup of clam
juice for stuffing)
1 Green Onions (chopped finely, about 1
Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano
Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2
Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted
Butter
Preparation:
Wash and remove stems from mushrooms, pat dry. Save stems for another
recipe. In mixing
bowl place clams, onions, garlic salt, minced garlic,
butter and oregano. Mix through and blend well. Add Italian
bread
crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix
well.
Place clam mixture inside mushroom
cavity and slightly mound clam mixture.
You should be able to stuff between 8 - 12 mushrooms depending on the size
of
mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over
mushrooms. Cover and place in a preheated
oven at 350 decrease for about
35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella
cheese on
top and pop back in oven just so the cheese melts slightly,
garnish with freshly diced parsley.
Kicky Crab Cakes
At Harrah's New Orleans, executive chef Joseph Klingelsmith, sous-chef Hai Nguyen and assistant Cheryl Johnson create crab cakes with a spicy kick
by melding sweet crabmeat and rich sesame oil with piquant chili garlic sauce and Dijon mustard.
1 pound fresh or frozen jumbo lump crabmeat
2 large eggs
½ medium red onion, peeled and finely diced
1 medium yellow bell pepper, seeded and finely diced
1½
tablespoons Old Bay seasoning
1 cup fresh bread crumbs
2 teaspoons soy sauce
1 tablespoon Dijon mustard
1 cup
mayonnaise
1 cup Japanese bread (Panko flakes)
1/8 cup sesame oil
1/8 cup vegetable oil
To prepare: Gently mix crabmeat, eggs, red onion, bell peppers, Thai chili garlic
sauce, Old Bay seasoning, bread crumbs, soy sauce, mustard and mayonnaise together in a large mixing bowl. Form into 8 patties
about 2 ½ inches wide and ¾ inch deep and roll in the Japanese bread crumbs. Pour the oils into a 10-inch sauté pan over medium
heat. Sauté the patties four at a time on medium-high heat until golden brown on both sides. Serves Four.
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