Mississippi Caramel Cake

Mississippi Caramel Cake

Ingredients

Cake

  • 1 cup unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

Caramel Icing

  • 1 1/2 sticks butter
  • 2 cans evaporated milk 12 ounces each
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

Cake

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  • Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  • Add in vanilla extract and mix.
  • Sift cake flour, baking powder and salt into a medium sized bowl.
  • With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  • Do not over mix.
  • Spray three 9 inch round cake pans with baking spray or grease and flour them.
  • Pour batter into individual cake pans evenly.
  • Bake in preheated oven for 23-30 minutes.
  • Remove cake pans from oven and cool on cooling racks for 10 minutes.
  • Remove cakes from pans and wait until completely cooled to ice.

Caramel Icing:

  • Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  • Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  • It should also thickly coat the back of a spoon to ensure thickness.
  • Be careful to watch, adjusting heat temperature to not let it burn.
  • Remove from heat and add in vanilla extract.
  • Cool for about 15-20 minutes to allow it to thicken before icing the cake.

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Coconut Macaroons

Coconut Macaroons

Ingredients

¾ cup Sweet Condensed Milk

½ tsp Almond Extract

1 ½ tsp Vanilla Extract

1 Large Egg White

3 cups shredded unsweetened coconut

Directions

Mix ingredients all together with spatula in bowl.  Mix until it is a sticky mass.  Add more milk if needed.

Scoop into a bowl of coconut and roll.  Place on a lined baking sheet.  Bake in a 350 degree oven 20 minutes until golden.  Let them cool completely before dipping into melted chocolate.  Allow chocolate harden before eating.

You can stick an almond in the middle of the cookie before baking if you want to copy a candy bar.

HOW TO MAKE HOMEMADE NUTELLA

HOW TO MAKE HOMEMADE NUTELLA

2 cups roasted hazelnuts

1/4 cup cocoa powder

1-2 tablespoons coconut oil

1/2 cup unsweetened almond milk or coconut milk

1 teaspoon vanilla extract or paste from one vanilla bean

1/2 cup granulated sugar

1/4 teaspoon salt

1. Preheat oven to 325º F. Place the hazelnuts in a single layer on a cookie sheet. Roast the hazelnuts for 10-15 minutes, watching very closely, you don’t want them to burn. Once they are ready, the skins will have darkened a bit and many will have come loose.

2. Add the nuts to the middle of a damp kitchen towel. Close the towel up and rub the nuts vigorously to loosen their skins. Take the nuts without their skins out of the towel and place into the bowl of the processor. Continue rubbing until you get the skins off the rest of the nuts.

3. Add all of the nuts to your food processor. Grind to a fine powder (2-10 minutes, or so), At this time, add the coconut oil. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two. This may take 12-15 minutes (possibly longer) depending on the strength of your food processor.

4. At around 15-20 minutes once the hazelnut butter is ready, now you can add in the remaining ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. Enjoy a big spoonful while it is warm.

Outback Honey Wheat Bread (copycat)

honey-wheat-bread-collage

Ingredients

2 ½ c warm water 100°-110°F

1/4 c vegetable oil

2 T molasses

1/2 c. honey

3 ½ c whole-wheat flour

2 T cocoa

2 T active dry yeast

1 tsp salt

2-3 c bread flour

Use rolled oats or corn meal for dusting loaves

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, and honey until mixed well.

Add wheat flour to water mixture.

Add cocoa, yeast, and salt, and stir until blended.

Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 30-60 minutes.

Divide into 2 pieces for large loaves or 6 pieces for mini loaves.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats or corn meal.

Place each loaf in a greased loaf pans.

Let dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat oven to 350 F.

Bake at for 30-40 minutes.

 

 

Chili Seasoning Mix

recipe active photo

¼ Cup All Purpose Flour

4 tsp Chili Powder

1 Tbsp Crushed Red Pepper

1 Tbsp Dried Minced Onion

1 Tbsp White Sugar

2 tsp Cumin

2 tsp Dried Parsley

2 tsp Salt

1 tsp Dried Basil

¼ tsp Ground Pepper

 

In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an air tight container.

Pumpkin Spice

Pumpkin Spice

Sometimes, we don’t have certain spices in our spice rack.  Most of us have the basic spices for everyday baking.  I found myself in this predicament when I attempted to bake a Carrot Cake recipe that used Pumpkin Spice in the recipe.  Here is the recipe to make your own Pumpkin Spice:

  • 1/4 Cup Cinnamon
  • 4 tsp Nutmeg
  • 4 tsp Ginger
  • 1 Tbsp Allspice

Put all spices in a zip lock bag and shake until combined.  Use as the pumpkin spice in your recipe.  Label the bag ‘Pumpkin Spice’ and store with your other spices.

 

 

Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

Watergate Salad

 

This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.

Ingredients

1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt

Directions

Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.

 

 

French Toast

denny's style french toast

 

French Toast

Ingredients

3 Eggs

1/2 cup Milk

2 tablespoons All-Purpose Flour

2 tablespoons Sugar

1/2 teaspoon Vanilla

1/4 teaspoon Salt, to taste

1/2 teaspoon Cinnamon

4 – 6 slices of thick Bread (Texas Toast or other thick bread)

Butter

Powdered Sugar

More Butter

Whipped Cream

Real Maple Syrup

 

Directions

Beat the eggs until they are frothy.

In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.

Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.

When the butter has melted (do not let it burn) start dipping your bread.

Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.

Carefully pick up the bread and let the excess batter drip off into the bowl.

Place the battered bread onto the hot skillet or griddle.

Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side.  Remove from the pan to a plate.

Dust with powdered sugar.  Serve with more butter, whipped cream and real maple syrup.