Tag Archives: party

Basic Yellow Cake

1 Sep

Basic Yellow Cake

Ingredients:

2 ½ Cups + 2 Tablespoons all purpose flour
1 ½ Cups sugar
3 teaspoons salt
1 ½ Cups milk
2/3 Cup shortening
2 teaspoons vanilla
2 egg yolks
3 whole eggs

Procedure:

Heat oven to 375 degrees. Generously grease and lightly flour sides and bottom of round cake pans.

In a large bowl, blend all ingredients except vanilla, egg yolks, and eggs, at low speed until moistened. Beat 2 minutes at medium speed. Add vanilla, egg yolks, and eggs, beat 2 more minutes at medium speed. Pour batter into prepared pan. Bake at 375 degrees for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pans. Cool completely.

Classic Cheesecake

31 Aug

Classic Cheesecake

Ingredients:

Crust:
8 graham crackers (4 ½ X 2 ½ inches each, about 1 cup crumbs)
¼ cup melted butter
1 tablespoon sugar

Filling:
2 packages (8 ounces each) cream cheese, softened
½ cup sugar
¼ cup all-purpose flour
3 eggs
1 cup sour cream
1 teaspoon vanilla

1 can cherry pie filling

Procedure:

Directions:
1. Preheat oven to 350. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using rolling pin or large drinking glass. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan fitted with flat base. Bake 10 minutes. Remove from oven to cool.

2. Meanwhile, place cream cheese in Bowl. Whisk using Stainless Steel Whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth. Pour batter over slightly cooled crust. Return to oven. Bake 50-55 minutes until center is just set.

3. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with your favorite topping. Mine is cherry pie filling.

Yield: 10-12 servings

Nutrients per serving: Calories 342, Total Fat 26 g

Grandma Tenia’s Mud Pie

31 Aug

Grandma Tenia’s Mud Pie

Ingredients:

1 cube butter
1 c. flour
1 ½ c. walnuts, chopped
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip (lg. size to use later)
1 lg. pkg. instant chocolate pudding
1 lg. pkg. instant vanilla pudding
3 ½ c. cold milk

Procedure:

Mix butter and flour well. Add chopped walnuts, mix until walnuts are well coated. Press firmly into bottom of a 9 x 13 inch pan. Bake 20 minutes at 350 degrees. Cool ½ hour.
FIRST FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip (lg. size to use later)

Mix well and spread on crust.

SECOND FILLING:

1 lg. pkg. instant chocolate pudding
1 lg. pkg. instant vanilla pudding
3 ½ c. cold milk

Mix well and spread on top of cream cheese mixture. Spread remaining Cool Whip on top of pudding mixture and refrigerate.

Sprinkle with extra crushed walnuts.

Green Olive Tree

31 Aug

Green Olive Tree

Ingredients:

5 jars (7 ounces each) pitted queen-size green olives, drained
3 cups olive or vegetable oil
½ cup shredded orange peel
½ cup orange juice
1 cup orange marmalade, melted
1 cone-shaped florists’ foam topiary with dowel and base, 8 inches tall
Flowerpot to fit topiary base, about 5 inches in diameter
Rocks to weight flowerpot
Toothpicks
Tissue paper
2 cups honey-roasted peanuts

Procedure:

Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.

2. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. Insert toothpicks into topiary cone; place olives on toothpicks.

3. Line top of pot with tissue paper; cover with peanuts.

Nutrition Information: 1 Serving: Calories 65 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 450 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 %

Triple-Chocolate Peppermint Trifle

31 Aug

Triple-Chocolate Peppermint Trifle

Ingredients:

* FOR THE CAKE
* Vegetable oil cooking spray
* ½ cup whole milk
* 2 tablespoons unsalted butter
* ¾ cup all-purpose flour
* ¼ cup unsweetened Dutch-process cocoa powder
* 1 ½ teaspoons baking powder
* ½ teaspoon salt
* 2 large eggs, room temperature
* ¾ cup granulated sugar
* 1 ½ teaspoons pure vanilla extract
* FOR THE SYRUP
* ¼ cup granulated sugar
* 1/3 cup chocolate flavored liquor, such as Godiva
* FOR THE MOUSSE
* 2 ½ cups heavy cream
* 12 ounces white chocolate, finely chopped
* ½ cup coarsely chopped peppermint candies or candy canes
* FOR THE PUDDING
* 8 ounces milk chocolate, finely chopped
* 2 cups heavy cream
* 3 large egg yolks, room temperature
* FOR SERVING
* 1 ½ cups heavy cream
* ¼ cup confectioners’ sugar
* ¼ cup coarsely chopped peppermint candies or candy canes

Procedure:

* Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
* Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
* Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
* Make the syrup: Bring sugar and ¼ cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
* Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
* Beat remaining 1 ½ cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
* Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
* Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
* To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

Not the best picture of it. But boy everyone LOVED it!!!

Crab Cali Roll

31 Aug

Crab Cali Roll

Ingredients:

4 cups cooked sushi rice
4 sheets of nori (dried seaweed)
1 avocado
¾ cup crab meat
2 tbsp mayonnaise
½ tsp salt
1 cucumber peeled and sliced thinly into strips

Mano slices (optional)

Procedure:

Peel an avocado and cut it into strips or mash it. Put crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado, cucumber strip and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

Makes 4 rolls

The ones in this picture I added mango to them! Yummy!

Shrimp and Nori Rolls

31 Aug

Shrimp and Nori Rolls

Ingredients:

* 1 cup shrimp
* 1 Tbsp. mayonnaise
* 1 green onion, thinly sliced
* 2 sheets nori
* ¼ English cucumber, seeded and julienned
* 1 Tbsp. toasted sesame seeds

Procedure:

Make sure that the shrimp are well drained. Combine with the mayonnaise and green onion. Lay out one sheet of nori lengthwise on a flat surface. Place ½ of the shrimp mixture 1-inch from the edge. Lay half the cucumber evenly beside the shrimp. Sprinkle with half the sesame seeds. Roll up tightly. Repeat with the remaining ingredients. Cut each roll into 6 pieces.

Spicy Tuna Roll

31 Aug

Spicy Tuna Roll

Ingredients:

4 cups cooked sushi rice
4 sheets of nori (dried seaweed)
1 tbsp sesame seed
½ pound fresh raw tuna
1 tbsp mayonnaise
½ tsp togarashi (Japanese hot pepper)

Procedure:

Chop tuna and mix with mayonnaise and togarashi. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place the tuna mixture lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

Makes 4 rolls

Cheese Ball

31 Aug

Cheese Ball

Ingredients:

8 ounces Cream Cheese — At Room Temperature
4 ounces Blue Cheese — Crumbled
4 ounces Cheddar Cheese — Shredded
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire Sauce
1/8 tablespoon Garlic Powder
¼ tablespoon Salt
½ cup Pecans — Finely Chopped
2/3 cup Currants
¾ cup Parsley — Chopped

crackers assorted kinds

Procedure:

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.