Sunday, March 31, 2013

#88 Lamb Pound Cake

Found a fabulous pound cake recipe - FINALLY!

Cream together:
1 cup butter, softened
3 cups sugar
6 eggs

Then add:
3 cups flour
1 cup sour cream (full fat!)
2 tsp vanilla extract

Combine until well mixed.

Fill a Wilton Lamb Mold to brimming full.  There will be enough left to make a loaf as well.
Tie the mold together with baking twine or wire to keep it from moving when the cake rises.

Bake at 325 degrees for about 1 hour and 10 minutes.

Lay lamb on his face and remove string/wire.  Remove back of mold and allow to cool about 10 minutes.  Replace back of mold and flip.  Remove front of mold and allow to cool another 10 minutes.  Remove lamb from mold and allow to completely cool at least one hour before frosting.
Use Whipped Cream Cheese Frosting Recipe sprinkled with sweetened, shredded coconut for a fabulous taste sensation!

Next year I will work on getting the decorations pretty.  This year I am just happy for a fabulous taste!

#89 Whipped Cream Cheese Frosting

I found this fabulous frosting recipe over on Not So Humble Pie and I have to share it!  I did change the ingredients just slightly:

8 oz. Cream Cheese at room temperature
1 1/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream

Whip together cream cheese, powdered sugar and vanilla extract.  In a separate bowl, whip cream until stiff, forming stiff peaks.  Gently fold whipped cream into cream cheese mixture.  Do not over mix.  This frosting is light and delicious!  I can't wait to try it on a carrot cake!

Friday, March 29, 2013

#86 Pink Sauce

A yummy sauce for pasta.

1 -12oz can evaporated milk
1/4 cup milk
2 T butter
2 T flour
1 1/4 cup red pasta sauce (I like to use Traditional flavor Prego)
1/4 cup mozzarella cheese
2 T parmesan cheese
Chopped up Chicken Breast (optional)

Make a roux by melting the butter in a medium sized sauce pan and adding flour.  Stir together until flour and butter make a paste.  Add evaporated milk to roux and continue stirring until sauce begins to thicken.  Add red pasta sauce, chicken(optional) and cheeses and continue to stir.  Add milk if sauce becomes too thick.  Salt and pepper to taste and serve over pasta.

Sunday, March 24, 2013

#85 Coleslaw

1 cup mayonnaise
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon poppy seeds
salt and pepper to taste

Whisk together in a large bowl.  Add about a 1/3 cup of raisins or craisins, 1/2 apple, chopped, 1 carrot grated, 1/2 head of green cabbage, chopped or shredded.  Toss gently to coat with dressing.  Refrigerate for a couple of hours before serving.