I made this cake last night as it only takes a few ingredients and little time....when done there is no need for frosting.....also I think this should actually be called a cookie bar as that is what it is more like....this cake is really good but very rich in flavor.....I will be tweaking this to make a chocolate version soon....and this smells heavenly when cooking....it will draw your family to the kitchen to find out what you are cooking....this recipe gets the thumbs up from us....
Recipe:Cake Layer
Preheat oven to 350 degrees
1 yellow cake mix
1 egg
1stick butter
Mix these three ingredients together in a bowl to form a dough....pat into a 9x13 pan (I used a round springform pan) and it worked fine......make sure it goes to the edges well...set aside
Top Layer:
1 16oz box confectioners sugar
1egg
1teaspoon vanilla
1 16oz box cream cheese
Put all ingredients in a bowl and beat with mixer until smooth....pour onto first layer making sure you seal the edges.....bake at 350 degrees for 45 minutes if you use a springform pan and 40 minutes for the 13x9 pan...you want it to be slightly gooey when you take it out of the oven....let cool completely and remove the sides of the pan if you use a springform.....dust with confectioners sugar and serve.....I left off the dusting and am glad that I did as it would have really been a sugar overload....
Printable Recipe
Enjoy,
Wendy
Still waiting on the Artisan Bread book to come....in the meantime here is a family favorite.....fried chicken with smashed potatoes......
This chicken is so good it will make your mouth water for more....my bunch eat this without much talking while they dig in...
Fried Chicken:
12 legs
flour for coating about 3 cups
2 tbs cumin
2 tbs garlic salt
2 tbs garlic powder
oil for frying
Heat oil in large cast iron skillet....I use two to three inches of oil when frying chicken...while oil is heating add all dry ingredients together in a zip lock bag....start coating the chicken legs (they should be wet after washing them and this will help coat them) When oil is ready place legs (or whichever chicken part you are frying) into the hot oil....let cook on high heat until chicken starts to lightly brown on one side...turn chicken and reduce heat to medium to finish cooking.....you may want to rotate the chicken after the second side becomes a light brown so that it does not burn......when chicken is done let drain on paper towels and serve.....this is how I always fry up my chicken and it is always good.....I used to use a two step batter until I tried doing it the way my mom always made her chicken.....
Printable recipe
We also had smashed potatoes.....we love these much better than creamy mashed potatoes....there is more body to them....also my family does not like to eat the potatoes without the skins on....they love the skins, but you can remove them if you like.....
Smashed Potatoes:
5 lbs red potatoes cut into large chunks
garlic salt to taste
garlic powder to taste
3 heaping tbs mayo
milk or half and half
butter to taste
Cook potatoes in water until fork tender...drain....add garlic salt, garlic powder and the mayo to the potatoes and mash with a potato masher....do not whip them just mash up and down making sure to leave chunks...add a little milk to help chunk them up and add the butter to suite your taste....we like a lot of butter so we usually use about a stick and a half....
you can add bacon if you like which is really good....the leftovers can also be made into potato cakes the next day....very good for breakfast with eggs and toast...
Printable recipe
Until next time,
Wendy
Just wanted everyone to know that I have not forgotten about making bread.....I am still waiting on the book to arrive.....so I will be back with some recipes this next week while waiting on the book....hope it comes soon....
Until next time,
Wendy
We have had a little cold snap here in the south so I decided to make some potato soup.....my family loves this and is a great fall comfort food....the spoon is not dirty it is a reflection of the cheese....
The recipe:
5 lb red potatoes washed and cut into chunks...(I leave the peelings on as we like them, but you can remove them if you are so inclined)
3 quarts of chicken broth if making your own or 2lg cans of pre-made broth
1 to 2 lb of bacon depending on your likes...fry and crumble
1to 2 tbs of garlic or more to suit your taste....again we like a lot so I use 2tbs heaping
1 large onion
1 tbsp butter
salt and pepper to taste
half and half
1 large can evaporated milk
1 stick butter
instant mashed potatoes
Sharp cheddar cheese shredded
Colby jack cheese shredded : again use the amount of cheese that you like
Bring chicken broth to a boil and add potatoes..... while potatoes are cooking sweat onion in the butter just until they are clear then add them to the pot along with the garlic....cook until potatoes are fork tender.....take a potato masher and mash some of the potatoes as this helps to thicken your soup.....add the half and half and the evaporated milk and bring back to a boil.......once it has started simmering again add the bacon and if needed some instant potatoes to achieve the thickness you want......let simmer for about 5 minutes on low heat.......when ready to serve put in bowls and top with cheese.....you can also use bread bowls if you are so inclined.....
Printable recipe
Enjoy,
Wendy
