PEANUT BUTTER DELIGHT CAKE
Makes One 10-inch Bundt Cake
12 to 16 Servings
Cake
1 cup granulated sugar
3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick
3/4 cup Jif Creamy Peanut Butter
1/2 cup firmly packed light brown sugar
3 eggs
1 -1/2 teaspoons vanilla extract
2 -3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*
3/4 cup chocolate syrup
Glaze
1 cup confecitoners' sugar
1/4 cup chocolate syrup
1 teaspoon vanilla extract
Water
2 to 4 tablespoons chopped dry-roasted peanuts
Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.
For cake, combine granulated sugar, Butter Flavor Crisco, peanut butter and brown sugar in large bowl. Beat at low speed of electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add vanilla. Beat well. Combine flour, baking powder, baking soda and salt in medium bowl. Add to creamed mixture alternately with buttermilk, beating after each addition until well blended.
Spoon 2 cups of batter into medium bowl. Stir in 3/4 cup chocolate syrup.
Spoon plain batter into pan. Spoon chocolate batter over plain batter. DO NOT MIX.
Bake at 350ºF for 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.
For glaze, combine confectioners' sugar, 1/4 cup chocolate syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency. Spoon over top of cake, letting excess glaze run down side. Sprinkle with nuts. Refrigerate leftover cake.
* To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using.
**For fudge glaze: Heat 1/2 cup hot fudge ice cream topping in small saucepan on low heat until warm. Add 1 cup confectioners' sugar. Stir until well blended (glaze will be thick). Spoon over top of cake, letting excess glaze run down side. Sprinkle with nuts. Refrigerate leftover cake.
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Mar 11, 2010
PATTY CAKE DOUGHNUTS
PATTY CAKE DOUGHNUTS
1-1/2 Dozen
4 eggs
2/3 cup sugar
1/3 cup milk
1/3 cup CRISCO Shortening or 1/3 CRISCO Stick, melted
3-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
CRISCO Shortening or CRISCO Stick, for deep frying
Sugar
Combine eggs and 2/3 cup sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add milk and 1/3 cup melted Crisco.
Combine flour, baking powder, salt and nutmeg. Add to egg mixture. Beat until smooth. Cover. Chill dough about 2 hours.
Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan.
Flour rolling surface and pin lightly. Roll dough to 3/8 inch thickness. Cut with floured 2-1/2 inch doughnut cutter.
Fry, a few at a time, in shortening heated to 365ºF. Fry 2 or 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Roll warm doughnut in sugar.
1-1/2 Dozen
4 eggs
2/3 cup sugar
1/3 cup milk
1/3 cup CRISCO Shortening or 1/3 CRISCO Stick, melted
3-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
CRISCO Shortening or CRISCO Stick, for deep frying
Sugar
Combine eggs and 2/3 cup sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add milk and 1/3 cup melted Crisco.
Combine flour, baking powder, salt and nutmeg. Add to egg mixture. Beat until smooth. Cover. Chill dough about 2 hours.
Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan.
Flour rolling surface and pin lightly. Roll dough to 3/8 inch thickness. Cut with floured 2-1/2 inch doughnut cutter.
Fry, a few at a time, in shortening heated to 365ºF. Fry 2 or 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Roll warm doughnut in sugar.
ONION BREAD
ONION BREAD
12 servings
7 tablespoons CRISCO all-vegetable shortening or 7 tablespoons CRISCO Stick, divided
1 cup chopped onion
Dash ground red pepper
1/4 teaspoon salt
2 cups sifted all-purpose flour
4 tablespoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup shredded Cheddar cheese
Preheat oven to 450ºF.
Melt 2 tablespoons Crisco in a skillet over medium heat. Stir in onion. Cook and stir for 10 minutes or until tender. Stir in salt and red pepper.
Combine flour, baking powder, and salt in a large bowl. Cut 5 tablespoons Crisco into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until dry ingredients are moistened.
Spread batter into greased 8- x 8- x 2-inch pan. Spread onions over top. Sprinkle with cheese.
Bake at 450ºF for 20 minutes or until toothpick inserted in center comes out clean. Serve warm.
12 servings
7 tablespoons CRISCO all-vegetable shortening or 7 tablespoons CRISCO Stick, divided
1 cup chopped onion
Dash ground red pepper
1/4 teaspoon salt
2 cups sifted all-purpose flour
4 tablespoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup shredded Cheddar cheese
Preheat oven to 450ºF.
Melt 2 tablespoons Crisco in a skillet over medium heat. Stir in onion. Cook and stir for 10 minutes or until tender. Stir in salt and red pepper.
Combine flour, baking powder, and salt in a large bowl. Cut 5 tablespoons Crisco into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until dry ingredients are moistened.
Spread batter into greased 8- x 8- x 2-inch pan. Spread onions over top. Sprinkle with cheese.
Bake at 450ºF for 20 minutes or until toothpick inserted in center comes out clean. Serve warm.
PERFECT BREAD
PERFECT BREAD
Makes two 9 x 5 x 3-inch loaves
1 package active dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
2 teaspoons salt
1/4 cup CRISCO Oil
1 cup hot skim milk
3/4 cup water
5 to 6 cups sifted enriched flour
Preheat oven to 400ºF.
Soften yeast in 1/4 cup lukewarm water. Combine sugar, salt and Crisco Oil in mixing bowl. Stir in hot skim milk.
Add 3/4 cup water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour. Beat with spoon until batter is smooth and elastic.
Stir in another 1-1/2 cups flour, then work in enough flour to make a soft dough that doesn't stick to your fingers.
Turn onto lightly floured surface and knead about 100 strokes. Place dough in a large oiled bowl and oil surface of dough lightly.
Cover with a towel and let rise until double in bulk, about 1-1/2 hours.
Punch down and turn onto lightly floured surface. Cut dough in half and shape each half into a smooth ball.
Flatten each ball into a 10 x 9 x 1-inch rectangle. Fold each end of the rectangle toward the center and press down firmly.
Pinch togehther along center fold and at ends of dough. Place seam-side down in oiled 9 x 5 x 3-inch loaf pan. Cover with towel and let rise until double in bulk, about 1 hour.
Bake at 400ºF 45-50 minutes, until golden brown. Remove from pans at once and place in a cooling rack.
Makes two 9 x 5 x 3-inch loaves
1 package active dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
2 teaspoons salt
1/4 cup CRISCO Oil
1 cup hot skim milk
3/4 cup water
5 to 6 cups sifted enriched flour
Preheat oven to 400ºF.
Soften yeast in 1/4 cup lukewarm water. Combine sugar, salt and Crisco Oil in mixing bowl. Stir in hot skim milk.
Add 3/4 cup water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour. Beat with spoon until batter is smooth and elastic.
Stir in another 1-1/2 cups flour, then work in enough flour to make a soft dough that doesn't stick to your fingers.
Turn onto lightly floured surface and knead about 100 strokes. Place dough in a large oiled bowl and oil surface of dough lightly.
Cover with a towel and let rise until double in bulk, about 1-1/2 hours.
Punch down and turn onto lightly floured surface. Cut dough in half and shape each half into a smooth ball.
Flatten each ball into a 10 x 9 x 1-inch rectangle. Fold each end of the rectangle toward the center and press down firmly.
Pinch togehther along center fold and at ends of dough. Place seam-side down in oiled 9 x 5 x 3-inch loaf pan. Cover with towel and let rise until double in bulk, about 1 hour.
Bake at 400ºF 45-50 minutes, until golden brown. Remove from pans at once and place in a cooling rack.
Nutty Banana
Nutty Banana
1 oz Banana liqueur
1 oz Hazelnut liqueur
1 oz Coconut rum
1 oz Spiced rum
3 1/2 oz Milk
5 oz Ice
Highball glass
Shake and strain over ice.
1 oz Banana liqueur
1 oz Hazelnut liqueur
1 oz Coconut rum
1 oz Spiced rum
3 1/2 oz Milk
5 oz Ice
Highball glass
Shake and strain over ice.
Jamaican Sunset
Jamaican Sunset
1 1/4 oz Captain Morgan's Rum
1/2 oz Meyers Rum
1 1/2 oz Orange juice
1 1/2 oz Pineapple juice
1 oz Sweet and sour
Hurricane glass
Shake and strain this drink into an ice-filled Hurricane glass. Float Meyers rum and Garnish with a Pineapple/Orange/Cherry pinwheel.
1 1/4 oz Captain Morgan's Rum
1/2 oz Meyers Rum
1 1/2 oz Orange juice
1 1/2 oz Pineapple juice
1 oz Sweet and sour
Hurricane glass
Shake and strain this drink into an ice-filled Hurricane glass. Float Meyers rum and Garnish with a Pineapple/Orange/Cherry pinwheel.
Papaya Milk Splash
Papaya Milk Splash
1 1/2 - 2 cup ripe Papaya
1/2 cup Milk
1/4 cup Sugar
Crushed Ice
Old-fashioned glass
Make sure to clean out the seeds and deskin the papaya. Put the papaya along with all other ingredients in a blender, mix at medium to high speed for about one to two minutes. Serve immediately.
1 1/2 - 2 cup ripe Papaya
1/2 cup Milk
1/4 cup Sugar
Crushed Ice
Old-fashioned glass
Make sure to clean out the seeds and deskin the papaya. Put the papaya along with all other ingredients in a blender, mix at medium to high speed for about one to two minutes. Serve immediately.
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