Rainbow Angel Cake

Rainbow Angel Cake

This colorful, easy-to-make cake outshines anything you find in a bakery window!

Ingredients:
1 pkg Betty Crocker 1-Step white angel food cake mix
1 t grated lemon or orange peel
1 1/4 c cold water
6-8 drops red food color
6-8 drops yellow food color
6-8 drops green food color
Citrus Glaze (See Below)
Candy confetti sprinkles

Directions:
1.. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
2.. Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10x4 inches. Spoon yellow batter on red batter. Spoon green batter on top.
3.. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
4.. Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.


Citrus Glaze

Ingredients:
2/3 c powdered sugar
2 T butter or margarine, melted
1-2 T lemon or orange juice

Directions:
a.. Mix powdered sugar and butter. Stir in 1 tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.

New Years Eve and Christmas Recipes December 28, 2008

Carnival of the Recipes

New Years Eve Edition

Carnival of the Recipes for New Year’s Eve

We have a tremendous selection of recipes this week for your New Years Celebrating delight. We were surprised to see so few drinks and snacks this week but perhaps participants will be inspired by the actual celebration of New Year’s Eve and will submit lot of recipes for the next carnival.

If you are interested in hosting a Carnival of the Recipes on your blog be sure to let us know by e-mail to recipe.carnival@gmail.com

Cranberry Punch presented by Drink Recipes

Bill presents Black-Eyed Peas Recipes posted at Christmas Recipes.

Oriental Grill "KUNG FU" CUTLETS

Serves 4

When you see the sweet potatoes called for in this recipe, you might wonder, "Is there's a difference between sweet potatoes and yams?" And if there is a difference, "Does it matter?" According to sweet potato grower Tom Archibald from California, there is and it does. "The sweet potato's texture is close to an Irish potato's, while the yam's is moister and less firm and doesn't hold up as well," he says. "You can tell the difference between them because the sweet potato is light-skinned, while the yam has a bronze-colored or reddish skin."

4 boneless, skinless chicken breast halves or 1 package thin sliced roaster breast

2 sweet potatoes, scrubbed but not peeled

8 scallions, trimmed

1 tablespoon soy sauce

1 teaspoon sesame or vegetable oil

1/2 teaspoon ground pepper

1/2 cup tonkatsu sauce (recipe follows, or use bottled version)

Place chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. Skip previous step if using thin sliced roaster breast. Cut sweet potatoes into 1/2-inch slices. Place chicken and potatoes in a shallow bowl with scallions, soy sauce, oil and pepper; toss well. Grill cutlets and potato slices 6 to 8 inches above medium-hot coals for 8 to 10 minutes per side or until cutlets are cooked through and potato slices tender. Grill scallions 10 minutes, turning once. Serve grilled cutlets and vegetables with tonkatsu sauce as condiment; add a favorite cole slaw as side dish.

Tonkatsu Sauce:

In small bowl, combine 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 2 teaspoon white vinegar, and 1 teaspoon Worcestershire sauce.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

January Horoscopes

FAMILY CHANUKAH SUPPER PARTY

Holiday Chicken Saute

*Potato Latkes

*Applesauce

*Fichuelas De Chanukah

*Recipe follows

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Recipes

Heath Bar Dessert

Heath Bar Dessert

2 cups crushed Ritz crackers
1/2 cup melted margarine
3 tbsp. granulated sugar

Mix thoroughly together and pat firmly into bottom of
9 x 13" pan. Chill while preparing filling.

Filling:
2 pkgs. (4 oz . each) vanilla instant pudding
2 cups cold milk

Beat as for pudding (mixture will be thick).
Beat in with mixer on low speed:

1 quart softened Heath Bar ice cream
(can use Butter Brickle, or plain vanilla)

Beat just till mixed in . Spread on crust. Top with 1 tub (8 oz.)
thawed Cool Whip. Sprinkle with 6 Heath Bars, crushed and
refrigerate till serving time, at least 1 hour.

Serves 12.

Famous Recipes - Cheesy Scones

Cheesy Scones

Ingredients
2 cups self-rising flour (see note)
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground hot red pepper
3 tablespoons unsalted butter
2/3 cup shredded reduced-fat Cheddar cheese
1 egg
1/2 cup low-fat (1%) milk

Directions
1. Heat oven to 400 degrees F.

2. Combine flour, mustard, salt and pepper in large bowl. Cut or rub in
butter until mixture resembles coarse cornmeal. Add cheese.

3. Gently stir egg and milk in small bowl. Stir into flour mixture just
until mixture comes together.

4. Turn dough out onto lightly floured surface. Gently knead 10 to 12
times. Pat into 8-inch disk. Place on ungreased baking sheet. Cut dough
into 8 equal wedges, separating slightly.

5. Bake in 400 degree F oven for 17 to 20 minutes or until golden.
Transfer to wire rack to cool. Makes 8 scones.

Note: For the self-rising flour you can substitute a mixture of 2 cups
all-purpose flour, 1 tablespoon baking powder and 1-1/4 teaspoons salt.


Phoenix Arizona

Diabetic Recipes

Cranberry, Orange & Oatmeal Muffins

Cranberry, Orange & Oatmeal Muffins

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1-1/4 cups oatmeal (do not use instant or quick oatmeal)
3/4 cup brown sugar
Rind from one orange, finely grated
1 cup cranberries (fresh or frozen work equally well)
2 Tablespoons orange juice
1/4 cup (1/2 stick) butter
1 cup milk
1 egg
Heat oven to 425 degrees. Butter muffin cups. In a large bowl, combine all dry ingredients (except for 1/4 cup oatmeal and 1/4 cup brown sugar, which are placed in a small bowl, mixed together, and reserved for topping). Blend dry ingredients well. Mix in grated orange rind.

Place cranberries in another small bowl, sprinkle 1 Tablespoon orange juice over them, and toss to coat. Then add 1 Tablespoon dry ingredients and toss again. Set aside. Melt butter. Remove from heat and when cool, stir in milk and egg. Stir butter mixture into dry ingredients until blended. When mixed, gently stir in cranberries.

Fill muffin cups to desired height -- anywhere from half full to full, depending on size of muffin desired. Lightly drizzle the remaining 1 Tablespoon of orange juice over them. Then, sprinkle oatmeal and sugar mixture topping onto each muffin.

Bake 15 to 25 minutes (baking time will vary depending upon size of muffin desired) until lightly brown and toothpick inserted into center comes out dry. Let muffins stand in baking tin for 5 minutes before removing. Serve piping hot from the oven.

These muffins can be made ahead and reheat beautifully in a low oven, around 200 degrees.