Tuesday, November 20, 2012

Breakfast Egg Bake

1 large pkg.hash browns
salt and pepper
1/3 cup butter
1 cup Canadian Bacon
1 cup Sausage or a roll
1/2 cup bacon (fried crisp)
1/4 cup of milk
1 can cream of mushroom soup (or cream of chicken, can do 1/2 of each too)
2 cups of cheese (any kind)
1 dozen eggs

Place hash browns and melted butter in 9X13 casserole and place in oven at 350 for 25 minutes. In the mean time begin browning meat (if using sausage). Combine eggs, salt and pepper, and milk to make scrambled eggs.

Once meat and eggs are made, remove Hash browns from oven and top with desired meat combinations. Next  spread 1 can of soup, then cover with scrambled egg mixture. Over all this, put 2 cups of cheese. Bake at 350 for additional 20 minutes.

Sunday, November 11, 2012

Perfect Vanilla Cupcake

I have finally found it. Although I would consider it more of a yellow cake flavor than white vanilla, it was moist, delicious, perfect! I will be using this again, and again, and again...
I will admit, if you are looking for a perfectly smooth top, while the recipe showed a glorious dome, mine was not. but flavor and texture won out!


Perfect Vanilla Cupcake
Source: Glorious Treats


1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil
1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- let sit 5 minutes)

Preheat oven to 350F. 
 In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  The batter will be thin.   Pour batter into a muffin pan about 2/3 full.
Bake 12-14 minutes. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
*The recipe above will work for a 6″ cake.  To make an 8" or 9" cake, double the recipe for an.

Serves: 14 cupcakes

Freeze in airtight container, unfrosted, 1-2 months.

Nutrition: 165, unfrosted

Thursday, November 1, 2012

Mock Angel Food Cake

There is a baker in town who I've used for many occasions, graduation, wedding, first child's baptism, etc. She makes the BEST Mock Angel Food cake. I love it, but of course only get it for special occasions. I have been on the hunt for my own version, and finally found it!

Mock Angel Food Cake

2 cups cake flour
2 cups sugar
dash of salt
1 cup boiling water
1 tsp almond flavoring
6 egg whites, room temperature
1 tsp cream of tartar
2 tsp baking powder

Mix together with a wire whisk sifted flour, sugar, and salt. Add boiling water, let cool (this may take several hours). Add almond.
In a separate bowl, beat egg whites until foamy, add cream of tartar and baking powder. Beat until stiff.
Gently fold into other ingredients, stir until just mixed.

Bake in ungreased 9x13 pan for 30 min.

Tastes best topped with Vanilla Buttercream frosting.

Serves: 20-24

Freezer: Honestly, it tasted even better after being in the freezer!

Nutrition: 107 calories per piece, unfrosted.