Monday, July 12, 2010
Family BBQ
Hi Ladies, As most of you know we will be having a BBQ our our house for our families. So bring your hubbies and kiddos. Emily since you just brought a dessert do you want to bring a side dish? Marlana I am just going to do water or lemonade so do you want to bring a dessert? Erin I don't think we will need a bread since we may be doing hamburgers and hot dogs so do you want to do a salad? Monica will you bring a dessert as well? Nicki can you bring a side dish? With these changes it should help with us having enough food. Make sure to maybe double your recipe so we have enough for everyone. Thanks Ladies!
Wednesday, July 7, 2010
strawberry sheet cake
STRAWBERRY SHEET CAKE
* 12 oz fresh strawberries, stems removed and chopped (about 3 cups)
* 2 cups of sugar plus 2 teaspoons
* 2 cups of flour
* 2 sticks of butter (1 cup)
* 2 eggs lightly beaten
* 1/2 cup of buttermilk
* 1 teaspoon of baking soda
* 1 teaspoon of vanilla
Over the chopped strawberries, sprinkle 2 teaspoons of sugar and 1/4 cup of water. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. In a blender of food processor, crush the berries on a low speed for a few seconds—you want them juicy but still with some texture. Take 1/2 cup of the strawberry mixture for the frosting and leave the remaining crushed strawberries for the cake.
Preheat oven to 400 degrees.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries.
Pour batter into greased cookie sheet pan and bake for 20-25 minutes. Cake is done when a knife comes out clean from the center. Let it cool and then frost with the strawberry cream cheese frosting (recipe below).
Note: The cake will be a little brown. This, I hear, is because of the alkaline reaction of the ingredients. Do not be alarmed!
STRAWBERRY CREAM CHEESE FROSTING
* 1/4 pound of butter (1 stick) at room temperature
* 8 ounces of cream cheese at room temperature
* 3 cups of powdered sugar
* 1/2 cup crushed strawberries
* 2 teaspoons of lime juice (about half a lime)
* 1/4 teaspoon lime zest
* 1 teaspoon vanilla extract
Whip together the cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries, lime juice, lime zest and vanilla. Spread over cooled cake.
* 12 oz fresh strawberries, stems removed and chopped (about 3 cups)
* 2 cups of sugar plus 2 teaspoons
* 2 cups of flour
* 2 sticks of butter (1 cup)
* 2 eggs lightly beaten
* 1/2 cup of buttermilk
* 1 teaspoon of baking soda
* 1 teaspoon of vanilla
Over the chopped strawberries, sprinkle 2 teaspoons of sugar and 1/4 cup of water. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. In a blender of food processor, crush the berries on a low speed for a few seconds—you want them juicy but still with some texture. Take 1/2 cup of the strawberry mixture for the frosting and leave the remaining crushed strawberries for the cake.
Preheat oven to 400 degrees.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries.
Pour batter into greased cookie sheet pan and bake for 20-25 minutes. Cake is done when a knife comes out clean from the center. Let it cool and then frost with the strawberry cream cheese frosting (recipe below).
Note: The cake will be a little brown. This, I hear, is because of the alkaline reaction of the ingredients. Do not be alarmed!
STRAWBERRY CREAM CHEESE FROSTING
* 1/4 pound of butter (1 stick) at room temperature
* 8 ounces of cream cheese at room temperature
* 3 cups of powdered sugar
* 1/2 cup crushed strawberries
* 2 teaspoons of lime juice (about half a lime)
* 1/4 teaspoon lime zest
* 1 teaspoon vanilla extract
Whip together the cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries, lime juice, lime zest and vanilla. Spread over cooled cake.
Tuesday, July 6, 2010
Creamy Potatoes and Peas
Usually use about 2 baby red potatoes/person. Usually 6-7 to have a few leftovers for 2-3 people. Quarter/halve the potatoes and boil to cook them. Toss in about ¼ cup peas for 2 minutes before potatoes are done cooking to cook the peas.
Make a white sauce:
½ c. butter (melt in saucepan)
Add flour until pasty
Add milk slowly until correct thickness
Add salt to taste and just a bit of garlic powder.
Make a white sauce:
½ c. butter (melt in saucepan)
Add flour until pasty
Add milk slowly until correct thickness
Add salt to taste and just a bit of garlic powder.
Subscribe to:
Posts (Atom)