Lime Pound Cake

Lime Pound Cake

Friday, August 21, 2009

Texas Sheet Cake

Source is my mom. I have no idea where she got this recipe but she's had it for 20-30 years if not longer. One of Anthony's coworkers is going to go to school in Seattle and his going away party is today. I was told there would be BBQ food so I thought this dessert goes with a southern theme of food : ) and it feeds tons of people

Texas Sheet Cake

2 cups flour
2 cups sugar
2 sticks margarine
6 tablespoons cocoa
1 cup water
1 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs

Sift together flour and sugar together in a large mixing bowl. In a small pan, combine margarine, cocoa, and water. Bring to a rapid boil. Then pour over flour and sugar. Mix well. Combine buttermilk and baking soda in measuring cup. Lightly beat eggs. Add buttermilk-soda and eggs to mixing bowl. Mix well. Add salt, cinnamon, and vanilla. Mix well. Pour into a greased and loured 16 X 11 X 1 inch jellyroll pan. Bake 20 minutes in a preheated 350 degree oven.

FROSTING for Texas Sheet Cake

1 stick margarine
5 tablespoons cocoa
6 tablespoons cooked black coffee
1 pound box of powdered sugar
1 teaspoon vanilla
1 cup chopped pecans or walnuts

Combine margarina, cocoa, and coffee in a saucepan. Bring to a boil. Pour over powdered sugar in a mixing bowl. Add vanilla. Beat until smooth. Add nuts and mix. Spread on warm cake. (Make this frosting while the cake is baking and put on cake a few minutes after it is out of the oven)

My Changes
I used sticks of butter because I just dont normally buy margarine

I used a 12 X 17 X 1 inch pan because my smaller pan didn't have the measurements on it. I did take my cake out about 3 minutes early because it was done due to being thinner in this pan.

Lastly, we do not drink coffee or even have a coffee maker. In college when I would make this cake my awesome neighbor Nick lived upstairs and would make a pot of coffee for me to use in this recipe. Sadly I dont know any of my neighbors well enough to ask for a cup of coffee so I used some instant suisse mocha. The coffee flavor will not be as strong because of this.

Thursday, August 6, 2009

Anthony's Baked Mac n' Cheese

Anthony gets requests to make mac and cheese a lot. Mostly my nieces and nephews want it to come to their birthdays. He also made it this past weekend when we were in Valdez for his high school reunion. Lindsey wanted a copy of the recipe too. I said I'd blog it. Here is Aman's mac!

Anthony's Baked Mac n' Cheese
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1 box (16 oz) dry cavatappi pasta*
1 pint heavy cream
2 tbsp. butter
2 eggs
24 oz. of cheese**
1 slice of bread (white, sourdough, oat, wheat...nothing crazy like rye)
salt/pepper

NOTE: If you want more like a boxed mac n' cheese and not a baked mac
n' cheese, see the "TIP" below. You won't need the egg or slice of
bread.

Boil the pasta in salted water until done. While hot, toss in the
butter to prevent the noodles from sticking to each other.

Shred all cheeses together in a large bowl (unless you are using
mozzarella**, in which case, set aside). Turn shredded cheeses over a
couple times to mix.

Heat half of the cream in a deep sauce pan on medium-high until
beginning to boil. Reduce heat to medium-low and add in half of total
cheese a handful at a time until each handful is melted, stirring
constantly. Cheese sauce should be thick, but not stringy...like an
alfredo sauce. If sauce becomes too thick or stretchy, add a little
more cream. Alternatively, if sauce is too watery, add more cheese.

Pour cheese sauce over noodles and stir together.

TIP: If you don't want a baked mac n' cheese, this is where you can
stop. Just garnish with some of the shredded cheese and a little
pepper. It is perfectly tasty at this point. Put the extra cheese and
cream away for something else.

Set the sauced noodles aside. In another bowl, whisk eggs, some dashes
of salt/pepper and remaining cream together until slightly foamy.
Slowly stir cold liquid into pasta and sauce mixture.

Set about a cup or two of the shredded cheese aside for topping (if
you are using mozzarella, now is the time to combine with your other
cheeses**). In noodle mixture, fold in the remaining shredded cheese
(other than your topping cheese).

Pack the cheesy noodles into a ceramic or glass baking pan. A
rectangular lasagna pan is usually a good size. Cube your slice of
bread and evenly distribute the cubes over the top. Sprinkle remaining
topping cheese over the whole thing.

Bake covered in foil for 45 minutes to an hour at 350 degrees. Uncover
and bake for another 15 to 30 minutes until the cheese and croutons
are browned.

Serve fresh and hot!

TIP: This is a great base recipe if you want to make a meal out of it.
For example, mix in cooked chicken and broccoli for a more rounded
casserole.

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* If needed, substitute pastas like elbow macaroni or rotini that are
more rigid. Avoid shells, bowties, egg noodle, etc. that become
formless in casserole.

** The trick is to have at least 16 oz. of your cheese be the sharpest
cheddar you can find. I prefer 8 oz. of extra sharp white cheddar and
8 oz. of extra sharp New York cheddar. For the 3rd 8 oz. You can use
either more sharp cheddar or something smoother like monterey jack.
You can use shredded mozzarella, but if so, only use it as the mix-in
or topping. DO NOT use it in the sauce mixture. Mozzarella is
notoriously bad at binding with the cream or other melted cheeses and
will instead make your sauce separate into bad textures.

Cinnamon Bun Cake

I have made this several times and I'm making it again today to take to the beach house. We are having about 10 people this weekend so this will be around for them to snack on. I never make the frosting. I think the cake is sugary enough. I always use chopped walnuts in my cinnamon mixture.

Cinnamon Bun Cake
From blog Your Home Based Mom


Batter:
1 yellow cake mix
3/4 C oil
1/2 C brown sugar
4 eggs
8 oz. sour cream

Cinnamon Swirl:
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans or walnuts

Icing:
1 C powdered sugar
3 Tbsp milk
1 tsp vanilla
1 Tbsp softened butter

Directions
- Heat oven to 325 degrees F
- For the batter mix the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer
- In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans or walnuts
- Grease and flour a 9 x 13 cake pan and pour half of the cake mix into the baking pan
- Sprinkle half of the cinnamon, sugar, and nut mixture over the batter
- Pour the rest of the cake batter into the pan
- Sprinkle the rest of the cinnamon nut mixture over the batter
- Run a knife through the cake mix to swirl the cinnamon--be careful not to touch the bottom of the pan with the knife
- Bake for 45 minutes
- When the cake is removed from the oven, blend the softened butter, powdered sugar, milk and vanilla together until smooth
- Drizzle over the cake while still warm

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