Caramel Coated Rice Chex ~ by Jenny Fasching
1 - 12oz box of Krispex Cereal
2 Cups Brown Sugar
1 Stick of Butter
2 Tsp of Vanilla
1 Cup Corn Syrup
Brown Paper Bag
Wax Paper
Mix the butter, brown sugar, vanilla. and corn syrup together in a pan. Stir constantly. Bring to a boil for 1 minute.
In a bowl pour mixture over Krispex. Stir with a spoon as best you can. Pour entire mixture into the brown paper bag.
Put into microwave for 5 minutes. Take out and shake every minute.
After 5 minutes pour onto wax paper to cool.
Enjoy as a Snack all the time :)
Recipes from the Creative Chicks at Creative Chicks Cafe.
Tuesday, December 28, 2010
Irish Soda Bread - Whole Wheat
Irish Soda Bread ~ by Mary Ellis
3 Cups White Self Raising Flour
5 Cups Whole Wheat Flour
3 -4 Cups Buttermilk (approx)
2 tsp salt
2 tsp baking soda
Sift flour, salt and baking soda into large bowl and mix by lifting gently with hands.
Make a well in the center and slowly add milk, stirring with a knife until all the milk is added. The mixture should be soft and rather wet. Add flour if necessary to dry outside.
Use hands to shape dough into round and cut in two.
Make two round cakes and kneed lightly - DO NOT over kneed
Sprinkle flour on baking sheet to prevent sticking and place two cakes on baking sheet.
Cut cross on each cake.
Bake in oven at 375 degrees for 45 mins to 1 hour. check to see if done by sticking knife in center - if it comes out clean it's done - if its sticky, it needs more time.
Cool on wire rack upside down.
If you just want White Soda bread, only use white self raising flour.
Slainte!
3 Cups White Self Raising Flour
5 Cups Whole Wheat Flour
3 -4 Cups Buttermilk (approx)
2 tsp salt
2 tsp baking soda
Sift flour, salt and baking soda into large bowl and mix by lifting gently with hands.
Make a well in the center and slowly add milk, stirring with a knife until all the milk is added. The mixture should be soft and rather wet. Add flour if necessary to dry outside.
Use hands to shape dough into round and cut in two.
Make two round cakes and kneed lightly - DO NOT over kneed
Sprinkle flour on baking sheet to prevent sticking and place two cakes on baking sheet.
Cut cross on each cake.
Bake in oven at 375 degrees for 45 mins to 1 hour. check to see if done by sticking knife in center - if it comes out clean it's done - if its sticky, it needs more time.
Cool on wire rack upside down.
If you just want White Soda bread, only use white self raising flour.
Slainte!
Chocolate Pistachio Cake
Chocolate Pistachio Cake ~ by Shirley Oswald
1 white or yellow cake mix
1 Inst. Pistachio Pudding mix
4 eggs
1/2 c. oil
1 c. water
3 to 4 drops green food coloring
Beat 2 mins. at med. speed
Remove 2 cups batter and add 3/4 c. Hershsey's syrup.
Poor green mixture into a well greased and floured bundt pan.
Then poor chocolate mixture on top. DO NOT mix together
Bake 350 degrees for 45 mins. to 1 hr.
cool in pan for 15 mins. on rack.
remove from pan, cool on wire rack.
Sprinkler top with powdered sugar or make a chocolate glaze and poor over cake
1 white or yellow cake mix
1 Inst. Pistachio Pudding mix
4 eggs
1/2 c. oil
1 c. water
3 to 4 drops green food coloring
Beat 2 mins. at med. speed
Remove 2 cups batter and add 3/4 c. Hershsey's syrup.
Poor green mixture into a well greased and floured bundt pan.
Then poor chocolate mixture on top. DO NOT mix together
Bake 350 degrees for 45 mins. to 1 hr.
cool in pan for 15 mins. on rack.
remove from pan, cool on wire rack.
Sprinkler top with powdered sugar or make a chocolate glaze and poor over cake
Pumpkin Cookie DIp
Pumpkin Cookie Dip Recipe ~ by Shelia Wayne
Ingredients
* 1 package (8 ounces) cream cheese,softened
* 2 jars (7 ounces each) marshmallow creme
* 1 can (15 ounces) solid-pack pumpkin
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange peel
* Gingersnaps or vanilla wafers
Directions In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel.
Serve as a dip with cookies.
Store in the refrigerator.
Yield: 4 cups
Ingredients
* 1 package (8 ounces) cream cheese,softened
* 2 jars (7 ounces each) marshmallow creme
* 1 can (15 ounces) solid-pack pumpkin
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange peel
* Gingersnaps or vanilla wafers
Directions In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel.
Serve as a dip with cookies.
Store in the refrigerator.
Yield: 4 cups
Red Velvet Cake
Red Velvet Cake ~by Ree Drummond ~ From The Pioneer Woman Cooks
"A Real Treat for girl get-togethers
1 cup shortening
13/4 cups sugar
21/2 cups cake flour
11/4 teaspoons salt
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
11/2 teaspoons vinegar
1 ounce red food coloring
11/2 teaspoons cocoa powder
Preheat oven to 350 degrees. Spray 2 round 10 inch cake pans with non-stick baking spray.
Blend togeether the shortening and sugar, with electric blender, set aside. Sift togethere the flour and salt, set aside. Mix the eggs, buttermilk, vanilla,baking soda, and vinegar in a seperate bowl. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the mixing bowl. In a small bowl, mix the red food coloring and cocoa powder. Pour into the mixing bowl. Mix until just combined, don't overbeat. Pour the batter into the cake pans and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 20 minutes before removing the cakes from the pans.
CREAM CHEESE ICING
11/2 8 ounce cream cheese
3/4 cup unsalted butter (11/2 sticks)
11/2 pounds powered surgar
1/4 teaspoon salt
2 teaspoons vanilla extract
Whip cream cheese and butter in mixing bowl till smooth. Sift powered sugar and add it to the mixing bowl. Add the salt and mix. Add the vanilla and mix until smoooth. Place one layer onto cake plate and plop a large spoonful of icing on it. Spread evenly over cake. Place the other cake on top face down. Ice the top... ice the sides. Refrigerate the cake for 20 minutes before cutting. ENJOY!
"A Real Treat for girl get-togethers
1 cup shortening
13/4 cups sugar
21/2 cups cake flour
11/4 teaspoons salt
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
11/2 teaspoons vinegar
1 ounce red food coloring
11/2 teaspoons cocoa powder
Preheat oven to 350 degrees. Spray 2 round 10 inch cake pans with non-stick baking spray.
Blend togeether the shortening and sugar, with electric blender, set aside. Sift togethere the flour and salt, set aside. Mix the eggs, buttermilk, vanilla,baking soda, and vinegar in a seperate bowl. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the mixing bowl. In a small bowl, mix the red food coloring and cocoa powder. Pour into the mixing bowl. Mix until just combined, don't overbeat. Pour the batter into the cake pans and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 20 minutes before removing the cakes from the pans.
CREAM CHEESE ICING
11/2 8 ounce cream cheese
3/4 cup unsalted butter (11/2 sticks)
11/2 pounds powered surgar
1/4 teaspoon salt
2 teaspoons vanilla extract
Whip cream cheese and butter in mixing bowl till smooth. Sift powered sugar and add it to the mixing bowl. Add the salt and mix. Add the vanilla and mix until smoooth. Place one layer onto cake plate and plop a large spoonful of icing on it. Spread evenly over cake. Place the other cake on top face down. Ice the top... ice the sides. Refrigerate the cake for 20 minutes before cutting. ENJOY!
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