2 grease 9x13 pan or 2 9-inch round or 3 8-inch round pans or an 11x16-inch.
3 mix together cake mix, jello and flour.
4 add water oil eggs and strawberries.
5 beat together with mixer on medium speed 4 minutes.
6 pour into prepared pan of your choice.
7 bake in 9x13 pan 45 - 60 minutes.
8 bake less if using smaller pans.
9 to know if cake is done press lightly in center if it springs back up it is done, or insert a toothpick if it is clean it is done.
10 watch do not overcook.
11 cool cake 10 minutes in pan on wire rack then turn cake out on rack to cool completely.
12 there are 2 ideas for icing, both are great.
13 •icing 1: mix 1 stick of softened butter or margarine with 1 box powdered sugar add 1 c thawed sweet strawberries - ice cake - slice fresh strawberries and arrange on top and between layers depending on which pan was used.
14 •icing 2: mix 1 small box instant pudding according to box mix with one medium tub of cool whip. ice cake and arrange fresh sliced strawberries on top and between layers if any. store in refrigerator--can be made day ahead.
Total Time: 7 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 7 hrs
Ingredients
Servings: 6
1/4 cup chili powder
2 tablespoons chili powder
1/4 tablespoon coarse salt
1/4 cup dark brown sugar
2 tablespoons ground cumin
1 1/2 tablespoons dried mexican oregano
1 1/2 tablespoons fresh ground black pepper
1 1/2 tablespoons fresh ground pepper
1 tablespoon cayenne pepper
2 lbs lamb shoulder
Recipe
1 preheat oven to 300 degrees.
2 mix togeher all dry ingredients in a medium bowl.
3 season lamb with salt, then rub with 1/2 chili rub. reserve remaining chili rub for another use.
4 place a roasting rack in a pan; set lamb on rack, cover with parchment, then foil, and roast until lamb registers 160 degrees on an instant read thermometer, about 4 hours.
5 uncover and roast until outside is browned and fork tender, about 3 hours more.
6 let cool, shred into bite-size pieces and enjoy!
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 lb sausage
2 cups shredded swiss cheese
2 cups little chunks velveeta cheese
4 medium potatoes
2 cups chopped fresh baby carrots
8 ounces cream of celery soup
3 cups water
2 cups milk
1 cup heavy whipping cream
2 tablespoons flour
1/2 cup chopped yellow onion
1 tablespoon instant minced garlic
2 tablespoons chicken bouillon
1 tablespoon crushed mint leaf
1 tablespoon parsley
1 tablespoon pepper
Recipe
1 in a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. heat on medium.
2 brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos.
3 saute the onion and garlic in the sausage grease until almost tender then add to the pan. add the pepper, parsley, and mint.
4 cover and bring to boil until vegies are tender.
5 in a separte pan stir the flour, milk, and whipping cream together over medium heat. continue stirring for about 5 minutes.
6 add the cream to the large pan and turn burner to medium.
7 cook 3 minutes.
8 stir in both cheeses until melted and then serve.
1 heat oven to 350degrees. generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. in a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. stir in the chocolate chips and then spoon the batter into the pan. the batter will be very thick.
2 bake 55 to 65 minutes or until the top springs back when touched lightly in the center. cool in the pan for 10 minutes. turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
3 in a 3 quart saucepan heat the glaze ingredients over low heat. stir frequently until the chocolate chips are melted and the mixture is smooth. drizzle the warm glaze over the cake. store loosely covered at room temperature.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
1 (4 ounce) package instant chocolate pudding mix
18 1/2 ounces chocolate cake mix
chocolate icing
12 ounces semi-sweet chocolate chips
8 ounces english walnuts (optional)
Recipe
1 grease a 9x13 inch baking pan. prepare pudding according to package directions. dump cake mix into pudding and stir to mix thoroughly. batter will be thick. dump in a small handful of chocolate chips and fold into batter. optional, add a handful of nuts now.
2 pour batter into baking pan and spread evenly. spread remaining chocolate chips and nuts over top of batter.
3 bake at 350 degrees for 45 minutes. when done remove from oven and dump gobs of icing on hot cake and spread. allow to cool and then cut into small squares.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
2 quarts fresh strawberries
1 (10 ounce) jar strawberry glaze
1 (18 ounce) box yellow cake mix
2 (3 ounce) packages instant vanilla pudding
2 (8 ounce) cool whip
Recipe
1 hull and slice strawberries and put into a large bowl. add strawberry glaze and set aside to get sweet. (you could use cherry filling, pineapple with preserves or whatever you like).
2 make pudding according to directions. (you could use chocolate, cheesecake or chocolate pudding). set in refrigerator until ready to use.
3 bake cake according to directions for a 13 x 9 cake. (you could use pound cake, angel food cake or even chocolate cake)
4 when cake is cool, cut into cubes.
5 using a punch bowl, or any large glass bowl, layer 1/3 of the cake. spread 1/3 of strawberry glaze over cake. add 1/3 of the pudding. top with 1/3 of cool whip.
6 repeat layers ending with cool whip.
7 cover and refrigerate for about 3 hours.
8 i make it with strawberries, yellow cake mix and cheesecake pudding.
9 try strawberries, pound cake and chocolate or cherries, chocolate cake with cheesecake pudding -- or whatever -- try one and let me know! just have fun!
1 in the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 t. sugar, salt, bread flour and yeast. set machine to dough cycle. press start.
2 when dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. beat together butter, brown sugar and cinnamon. spread dough with butter mixture.
3 roll up dough, beginning with long side. slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9x13 and another small pan). brush outside of rolls with melted butter and sprinkle with additional brown sugar.
4 let rise in a warm place until doubled, about 45 minutes. meanwhile, preheat oven to 350º f. bake for 15 to 20 minutes.
5 while rolls bake, beat together cream cheese, softened butter, confectioners' sugar, vanilla and salt. remove rolls from oven and top with frosting.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 4
8 slices sweet potatoes, cut into 3/8-inch thick rounds (if very small sweet potatoes, use 12 slices - 3 per bundle)
1 (284 ml) can campbell's low-fat condensed cream of chicken soup
1 cup uncooked instant rice
2 tablespoons whole grain dijon mustard
1 teaspoon chopped fresh oregano leaves
4 boneless skinless chicken breasts (about 1lb)
20 green beans
1/4 teaspoon canola oil
Recipe
1 place 2 sweet potato slices onto center of each 4 12-inch parchment paper squares.
2 mix soup, rice, 1/2 tablespoons mustard and oregano. top each pair of sweet potato slices with 1/4 of the rice mixture. place on each, a chicken breast, brushed with 1/4 of remaining mustard. top each stack with 5 green beans lightly brushed with oil.
3 seal parchment paper, lunch-box sandwich style, first folding over lengthwise twice at top. fold ends over twice and tuck under to form each of 4 bundles. place, with lengthwise seam up, onto baking sheet.
4 bake in 375f oven until chicken reaches 165f in center, about 35 minutes. let stand 5 minutes. open bundles carefully to avoid steam.
Total Time: 3 hrs 20 mins
Preparation Time: 3 hrs
Cook Time: 20 mins
Ingredients
1 cup milk (80 to 90 degrees)
1/4 cup water (80 to 90 degrees)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup vanilla instant pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
3 tablespoons butter, softened
1 cup brown sugar, packed
2 teaspoons ground cinnamon
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla
Recipe
1 in bread machine pan, place dough ingredients in order suggested by the manufacturer. select "dough" setting on the bread machine. check dough after 5 minutes of mixing and add water or flour if needed, a tablespoon at a time.
2 when cycle is completed, turn dough onto a lightly floured surface. let dough rest 10 minutes. mix brown sugar and cinnamon together in a small bowl. roll dough into a 20x10-inch rectangle. spread with 3 tablespoons butter; sprinkle with brown sugar/cinnamon mixture. roll up jelly-roll style, starting with the long side; pinch the seam to seal. cut into 20 1-inch thick slices. place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. cover and let rise in a warm place until doubled, about 45 minutes.
3 bake in a 350°f oven for approximately 20 minutes or until golden brown. cool on a wire rack for 5 minutes before frosting.
4 in a mixing bowl, beat frosting ingredients until well mixed. frost warm rolls. remove rolls from pans and store in refrigerator.
5 note: the use of the delay timer is not recommended for this recipe.
1 in a bowl, combine the graham cracker crumbs, pecans, butter and sugar. press into an ungreased 13x9x2-inch dish.
2 drain the pineapple, reserving juice; set pineapple aside. place bananas in a small bowl; add reserved juice. let stand for 5-10 minutes; drain. arrange bananas in a single layer over crust.
3 in a large mixing bowl, beat cream cheese until smooth. gradually beat in milk.
4 add pudding mixes; beat on low speed just until combined.
5 spread over the bananas; top with pineapple.
6 spread with whipped topping; sprinkle with chopped pecans.
7 cover and refrigerate for at least 2 hours before serving.
Total Time: 1 hr 10 mins
Preparation Time: 1 hr
Cook Time: 10 mins
Ingredients
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 cup unsweetened dutch cocoa
1/4 cup plain instant malted milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
3 tablespoons hot water
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1 cup plain instant malted milk powder
3 ounces cream cheese, room temperature
1/4 cup half-and-half, plus
2 tablespoons half-and-half
1 teaspoon pure vanilla extract
Recipe
1 1. preheat oven to 350 degrees. make cookies: sift together flour, cocoa powder, malted milk powder, baking soda, and salt. with an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. mix in egg, creme fraiche, and hot water. reduce speed to low; mix in flour mixture.
2 2. space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. bake until flat and just firm, 10 to 12 minutes. let cool on parchment on wire racks.
3 making filling: melt chocolate and butter in a heatproof bowl set over a pan of simming water, stirring. let cool. with an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. gradually mix in half-and-half, chocolate mixture, and vanilla. refrigerate, covered, until thick, about 30 minutes. mix on high speed until fluffy, about 3 minutes.
4 3. assemble cookies: spread a heaping tablespoon filling on the bottom of one cookie. sandwich with another cookie. repeat. cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 3 days.
1 beat pudding mix and milk with whisk 2 minutes. stir in 1 cup cool whip. combine berries; reserve 1/2 cup.
2 cut cake into 3 layers, horizontally.
3 brush cake layers with orange juice.
4 stack cake layers on plate, filling each layer with half of the remaining berries and pudding mixture. top with remaining cool whip and remaining berries. refrigerate 4 hours.
5 use a serrated knife to cut the chilled dessert into slices just before serving.
Total Time: 3 hrs 30 mins
Cook Time: 3 hrs 30 mins
Ingredients
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons msg (monosodium glutamate)
9 tablespoons chili powder, light
4 tablespoons cumin
4 tablespoons instant beef bouillon (crushed)
24 ounces old milwaukee beer
2 cups water
4 lbs extra lean chuck, chili grind
2 lbs extra lean lamb, chili grind
1 lb extra lean chuck, cut into 1/4-inch cubes
2 large onions, finely chopped
10 garlic cloves, finely chopped
1/2 cup wesson oil or 1/2 cup kidney suet
1 teaspoon mole poblano chile
1 tablespoon sugar
1 teaspoon coriander seed
1 teaspoon louisiana red hot sauce
8 ounces tomato sauce
1 tablespoon masa harina flour
salt
Recipe
1 in a large pot, add paprika, oregano, msg, chili powder, cumin, beef bouillon, beer and 2 cups water. let simmer.
2 in a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with wesson oil or suet. drain and add to simmering spices. continue until all meat is done.
3 saute chopped onion and garlic in 1 t. oil or suet. add to spices and meat mixture. add water as needed. simmer 2 hours. add mole, sugar, coriander seed, hot sauce and tomato sauce. simmer 45 minute.
4 dissolve masa harina flour in warm water to form a paste. add to chili. add salt to taste. simmer for 30 minutes. add additional louisiana hot sauce for hotter taste.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
1 lb ground beef
1 tablespoon oil
6 cups cold water
1/4 cup cornstarch
1/2 cup all-purpose flour
8 ounces canned tomato sauce
4 tablespoons mild chili powder
1 tablespoon paprika
1 tablespoon instant minced onion, dried
2 teaspoons cumin
1/2 teaspoon garlic powder, granulated
1/4 teaspoon ground black pepper
1 teaspoon table salt
Recipe
1 brown the meat in a 4-qt dutch oven. when browned, pour off excess grease except for 2 tablespoons.
2 in a 2-qt mixing bowl, add water. whisk in cornstarch until fully blended. whisk in flour until fully blended. whisk in tomato sauce until fully blended.
3 stir into the water mixture the chili powder, paprika, dried onion, cumin, garlic powder, black pepper and salt. mix well.
4 add water mixture to meat in dutch oven.
5 bring to a boil then reduce to a simmer.
6 simmer 45-minutes. stir well and scrape bottom of pot every 5-minutes to prevent burning. the chili will darken and thicken by the end of cooking.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 12
6 cups frozen mixed berries (blueberries, blackberries, strawberries and or or raspberries)
1/4 cup sugar
1 cup all-purpose flour, divided into 1/4 and 3/4 units
1 tablespoon lemon juice
3/4 cup old fashioned oats (not instant)
2/3 cup golden brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 tablespoons butter
1 pint vanilla ice cream
Recipe
1 preheat oven to 375 degrees.
2 combine berries, sugar, ¼ cup of the flour and lemon juice. stir and set aside.
3 combine all dry ingredients including remaining flour in a bowl. cut butter into pieces and drop into dry mix. mash with a potato masher or large fork to break butter into bits mixed in with dry ingredients. sprinkle clumps of butter/flour mixture over berries.
4 bake 45 minutes to 1 hour until top is crisped and golden in color. (cooking and crisping varies depending on the oven calibration and even local weather.).
Total Time: 53 mins
Preparation Time: 8 mins
Cook Time: 45 mins
Ingredients
Servings: 16
1 package plain devil's food cake mix
1 (3 ounce) package instant chocolate pudding mix
3/4 cup kahlua
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 cup confectioners' sugar (sifted)
1/4 cup kahlua
Recipe
1 preheat oven to 350.
2 lightly grease and flour a 12 cup bundt pan (shake out extra flour) mix cake mix, pudding mix, kalhua, water, oil, and eggs in a large mixing bowl, with a electric mixer beat for 1 minute,scrap the sides of the bowl, and beat for another 2-3 minutes.
3 pour batter in the pan and bake for 45-47 minutes, cool for 20 minutes.
4 run a sharp knife around the edge of the cake and transfer to a plate.
5 make the glaze of confectioners sugar and kalhua and mix well.
6 spoon glaze over cake and allow it drip over sides and in center.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
1/2 cup water, warm (105f - 115f)
1 teaspoon sugar
2 1/4 teaspoons instant yeast
2/3 cup evaporated milk (regular, 2%, or fat free)
1/4 cup water, warm (105f - 115f)
1/4 cup butter, melted
1/4 cup brown sugar, packed
2 teaspoons salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 1/4 cups bread flour
1 cup dried cranberries
2 tablespoons butter, melted
1/3 cup coarse sugar
Recipe
1 dough:.
2 combine warm water & sugar in large bowl. sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
3 stir in next 7 ingredients. add 2 1/2 cups flour, stirring to combine. stir in additional flour a bit at a time to make a soft dough. knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
4 place dough in a lightly buttered or oiled large bowl. cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
5 punch down dough on a lightly floured surface. knead in cranberries. shape into a flat round about 8" in diametre. place on a parchment-lined baking sheet. cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
6 preheat oven to 375f (190c).
7 topping:.
8 gently brush with melted butter and sprinkle with coarse sugar.
9 bake in preheated oven for 40-45 minutes, or until golden. remove from baking sheet and cool on wire rack.
10 tip: if not serving right away, wrap in foil and freeze in a plastic bag. when ready to serve, defrost on counter. place in preheated 375f oven for 8-10 minutes, serve.
1 place the milk and cranberries in a medium, heavey saucepan. bring the milk almost to a boil, turn off the heat and let sit until the cranberries are soft and plump, about 5 minutes.
2 toast almonds in dry fry pan over medium heat, shaking offten and being careful not to burn.
3 use a slotted spoon to transfer the cranberries to a small bowl. bring the milk almost back to a boil (if using cinnamon or dried orange peel option add now) and whisk in the polenta in a very slow, steady stream (if not done this way you will get lumps). cook over medium-low heat, stirring constantly with a wooden spoon, until the polenta thickens and starts to pull away ftom the sides of the pan, about 3-5 minutes.
4 stir in the cranberries and divide among individual bowls.
5 sprinkle the toasted almonds over each bowl and drizzle with honey.
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1 1/2 cups water
1 packag 3 instant vanilla pudding (113g)
2 cups whipping cream, whipped
1 (298 g) package pound cake, cubed
1/4 cup sherry wine or 1/4 cup orange juice, divided
1 (540 ml) can pie filling (raspberry, cherry or blueberry)
Recipe
1 combine eagle brand and water. add pudding; beat well. chill until set.
2 fold in whipped cream.
3 spoon 2 cups pudding mixture into 12 cup round glass bowl. top with half the cake cubes. sprinkle 2 tablespoons sherry over the cake. top with half the pie filling and half the remaining pudding mixture. repeat the layering, ending with the pudding mixture.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
4 cups almonds, ground
2 eggs
1 1/2 cups sugar
1 teaspoon espresso, instant
1 teaspoon cocoa
1/2 teaspoon almond extract
1/2 cup sugar
60 blanched almonds (optional)
1 teaspoon lemon rind
Recipe
1 preheat oven to 350°f lightly grease cookie sheets.
2 using an electric stand mixer, beat eggs and 1 1/2 cups of sugar for a couple of minutes until you see a considerable increase in volume. add the lemon rind, espresso, cocoa and almond extract. slowly add the ground almonds until blended.
3 roll the dough into 1" balls. pour remaining 1/2 cup of sugar into a small flat dish. roll the formed balls in the sugar and place on cookie sheets about 2" apart. if using the blanched almonds, press one almond per cookie in the center.
4 bake in the preheated oven for 10-12 minutes or until lightly browned. remove and cool on a rack.
1 line a lamington tin or even a roasting pan with foil with enough extra to fold back over the top. dimensions must be in multiples of sao biscuits; either 3x4 or 4x3.
2 place sao biscuits in a 3x4 or 4x3 pattern on bottom (if need be use rolled paper to make a 'wall' to hold the edge.
3 pour thickened cream into bowl and pour pack of vanilla instant pudding mix over the top (can add a few drops of vanilla extract or essence for added flavour). whisk quickly and make sure all powder is dissolved, it thickens quickly.
4 pour mix over base of biscuits, spread as evenly as you can.
5 place an equal number of sao biscuits over the filling, pressing down to even it out if need be.
6 make a tangy lemon icing with icing sugar, melted marg (about 1 teaspoonful) and enough lemon juice and maybe a little boiling water - spread over the top of the top layer of sao biscuits then seal with the extra foil left over.
7 leave in fridge overnight.
8 take all out of foil and cut each sao in half plus cut between each biscuit square. makes 24.
9 tip: must be left overnight, but 24 hours is better.
Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins
Ingredients
2 cups butter
1 lb semi-sweet chocolate chips (original recipe calls for 28 oz., i feel that is too much but i will leave that up to you)
6 ounces unsweetened chocolate, chopped
6 large eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2 1/4 cups sugar
1 cup flour
1/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped oreo cookies (50 cookies)
Recipe
1 preheat oven to 350°.
2 butter and flour an 11" x 17" pan (i used a 9 x 13 and had thicker brownies).
3 in a heat-proof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. allow to cool slightly.
4 in a large bowl, whisk eggs, coffee, vanilla and sugar.
5 blend chocolate mixture into egg mixture; cool to room temperature.
6 in a medium bowl, sift together one cup flour, baking powder and salt.
7 add flour mixture to chocolate mixture. in a small bowl, stir oreos and remaining 1/4 cup flour.
8 add oreo mixture to chocolate mixture.
9 pour batter into baking pan and smooth top with a rubber spatula.
10 bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean; do not overbake.
11 allow to cool. refrigerate, tightly wrapped, until cold; cut into squares.
12 share them with your friends and they will be forever indebted to you!
Total Time: 2 hrs 48 mins
Preparation Time: 2 hrs 30 mins
Cook Time: 18 mins
Ingredients
15 ounces water
1 ounce instant yeast
24 ounces bread flour
1/2 ounce salt
1 ounce sugar
Recipe
1 place the water in mixing bowl.
2 mix all other ingredients in separate bowl.
3 add dry ingredients. on top of the water.
4 mix on low or speed #2 for kitchen aid mixers (12min.).
5 add a little oil at the end of the mix, this will make it easy to remove the dough from the bowl.
6 lightly flour or oil flat surface and flatten the dough by hand. lightly stretch and fold in all 4 sides (note: this will help to get a higher dough when baked off.
7 place the dough in an oiled bowl with the folded sides down.
8 after 30min punch down and do one more strech and fold. let ferment 30 more minutes.
9 punch down and form dough into a round loaf (about a 20 oz loaf).
10 set loaf in or on what ever your going to bake in or on. (oiled or greased pan).
11 at this point you can choose to score the bread now or i wait about 20 minutes or even the end of proofing (take care not to cut to deep if at the end.).
12 let loaf proof about 30 to 60 minutes (dough should dent to the touch but don't over proof).
13 you can eggwash just before you bake but i place a small iron skillet at the bottom of the oven when heating to 400°f i place the bread on the oven racks and add a 1/2 oz of cool water to the skillet to steam. 3 times or 1st 5min. no egg wash is needed if your going to steam.
14 bake at 400°f about 18 minutes (don't forget to turn your bread after about 12min or halfway (even browning).
15 remove the bread and place on a cooling rack.(if you use a bread pan be sure to remove your loaf from the pan so it doesn't become soggy when cooling).
1 1. make pudding as directed on pudding box, we used cook and serve pudding.
2 2. then take the pudding and pour into each mold adding in little slices of banana as you go. fills about 4-5 molds, will depend on size of molds you have.
1 (8 ounce) package cream cheese, softened to room temperature
1 cup powdered sugar
1 (12 ounce) container cool whip
2 boxes instant chocolate pudding mix (any favorite flavor may be used)
1 cup milk (i use a little less than 21/2 cups for a firmer filling)
Recipe
1 mix butter and flour together then add the ground nuts ( save a few for the toping). pat into a 9x13 baking dish.
2 bake 20 minutes at 350:.
3 cool.
4 in a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
5 spread this mixture over cooled crust. beat the pudding with milk and spread over the cream cheese. top with the rest of the cool whip, sprinkle with the reserved nuts.
6 refrigerate until serving time. sometimes i drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 4
4 large chicken breasts
1 (12 ounce) bottle teriyaki marinade
2 cups instant rice
2 cups water
Recipe
1 place chicken in freezer bag. add bottle of teriyaki marinade. close bag securely and shake to coat chicken. place in refrigerator overnight.
2 preheat oven to 350*. spray baking dish with nonstick cooking spray. remove chicken from marinade and place in baking dish. cover with foil. place in oven and bake covered for 30 minutes. after 30 minutes, remove foil, turn over chicken and bake for 30 minutes longer until chicken is no longer pink.
3 in a medium saucepan, boil water. when full boil, remove from heat and add rice. stir. cover and let sit for 5 minutes.
Total Time: 5 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 5 hrs
Ingredients
Servings: 18
5 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1 cup instant malted milk powder
1/2 cup unsweetened cocoa
1 (8 ounce) container sour cream
2 teaspoons vanilla
1/4 teaspoon salt
5 eggs
1 cup whipping cream
1/2 cup chopped malted milk balls
Recipe
1 heat oven to 350 degrees. line bottom only of 13x9 inch pan with foil. spray foil with nonstick cooking spray.
2 in large bowl cream cheese at medium speed until fluffy.
3 in medium bowl, combine sugar, malted milk powder and cocoa, mix well. add to cream cheese, beat at low speed until combined. beat at medium speed until smooth.
4 add sour cream, vanilla, and salt and beat well
5 add eggs 1 at a time, beat until just combined after each addition
6 pour batter into foil lined pan. place pan in larger shallow pan, place in oven. add hot water to shallow pan until half full. bake at 350 degrees for 50 to 55 minutes or until set.
7 remove from oven. remove cheesecake from water bath, place on wire rack. cool about 1 hour, or until lukewarm. invert cheesecake onto cookie sheet, refrigerate at least 3 hours or overnight.
8 to serve, beat whipping cream until stiff peaks form. cut cheesecake into squares and top with whipped cream and garnish with chopped malted milk balls.
3 tablespoons unsweetened baking cocoa (i use hershey's )
1 cup powdered coffee creamer
Recipe
1 place first 3 ingedients into a large plastic freezer bag, roll up bag to remove air, seal bag, unroll and using a rolling pin, crush to a fine even grind. add remaining ingredients, toss to combine. *rolling the dry milk together with the other ingredients eliminates the clumping issues when added to the liquid.
2 add 3 teaspoons, more or less to taste to 6 ounces boiling water.
3 variations: add 1 or more hard candies into hot coffee (butterscotch, peppermint, toffee, etc).
Total Time: 2 hrs 15 mins
Preparation Time: 1 hr 30 mins
Cook Time: 45 mins
Ingredients
Servings: 16
1 (18 ounce) package pillsbury plus dark chocolate cake mix
3/4 cup milk
1/3 cup oil
3 eggs
13 ounces evaporated milk
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup margarine or 1/2 cup butter
3/4 cup instant malted milk powder
1 quart chocolate ice cream, slightly softened
Recipe
1 heat oven to 350 degrees.
2 grease and flour 2 13x9 inch pans*.
3 in large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
4 pour half of batter into each prepared pan.
5 bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. do not overbake.
6 cool 15 min.; remove 1 cake from pan onto wire rack. cool completely.
7 to prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
8 cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
9 remove from heat; stir in vanilla. cool 1 hour without stirring.
10 note: time does not include freezing or cooling.
11 to assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. place remaining cake layer over ice cream. spread fudge topping over top. cover; freeze. at serving time, thaw slightly, cut into squares. if desired, top each serving with whipped cream or topping and a cherry.
12 * cake can be prepared with one 13x9 inch pan. using half of batter, bake 1 layer; remove from pan. clean pan; grease; grease and flour. bake second layer using remaining half of batter. cool layer in pan.
13 note: high altitude--above 3500 feet- bake at 375 degrees for 12-15 minute.
