For in the kitchen,
Someone lit a matchstick.

Thursday, June 16, 2011

Carrot Cake with Cream Cheese Frosting

2 cups sugar
4 eggs
1-1/4 c. oil,
1 tsp. salt
1-1/2 c coarsely grated carrots
2 c. flour
2 tsp. cinnamon
1 tsp. baking SODA
1/2 c chopped nuts (this is totally optional)

Mix sugar, eggs, oil together and cream well. Add all dry ingredients. Add carrots and nuts. "Pam" a cake pan and bake at 325 degrees for one (1) hour.

Cream Cheese Frosting: 1 3-ounce package cream cheese, 1 cube butter, softened (NOT melted), 2-1/2 c. powdered sugar, 1 scant tsp. vanilla. Mix all ingredients together and frost cooled cake. 

Refrigerate cake. 

Thursday, June 9, 2011

Pizza Casserole

This tastes just like pizza.  John loved it. Definitely a family favorite.

  • 4 cups Uncooked Extra Wide Egg Noodles
  • 1 whole Small Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 whole Green Bell Pepper, Chopped
  • ½ cups Mushrooms, Sliced (optional)
  • 1 can (4 Oz. Can) Sliced Black Olives
  • 1 package (about 6 Oz. Package) Sliced Pepperoni (You Can Use Turkey Pepperoni)
  • 1 package (6 Oz. Package) Sliced Canadian Bacon
  • ½ pounds Lean Ground Beef
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 jar (26 Oz. Jar) Spaghetti Sauce
  • ¼ cups Milk
  • ¼ cups Ranch Dressing
  • ¼ cups Grated Parmesan Cheese
  • 1-½ cup Shredded Mozzarella Cheese
  • 2 Tablespoons Chopped Parsley (fresh Or Dried)

Preheat oven to 375 degrees F.
2. Cook noodles according to package directions. Rinse.
3. In a large skillet, saute onions with meat until onions are soft and meat is brown.
4. Add garlic and saute until fragrant (about 1 minute). Add green pepper, mushrooms (optional) and black olives (optional) and cook for 5 minutes.
5. While vegetables are cooking, cut pepperoni slices in half. Cut Canadian bacon slices into quarters.
6. Add pepperoni and Canadian bacon to the skillet and brown for 2–3 minutes.
7. Add Italian seasoning, salt and pepper.
8. Stir in spaghetti sauce, milk, ranch dressing and grated parmesan cheese. Stir in cooked egg noodles until evenly coated.
9. Spray a 9×13 glass baking dish with non-stick spray. Pour casserole mixture into baking dish. Top with mozzarella cheese and chopped parsley.
10. Bake, uncovered for 20 minutes, or until cheese is melted

Chicken and Broccoli Casserole

4 chicken breasts, boiled and chopped
2 pkg. frozen broccoli
1/2 cup milk
1/4 cup Miracle Whip
1/4 cup Mayonnaise
1 can cream of chicken soup
Parmesan or cheddar cheese, grated

Cook broccoli, drain and arrange in a 9X13 casserole dish.  Put chicken pieces over the broccoli.  Make sauce of milk, salad dressing, mayonnaise and soup.  Salt and pepper to taste.  Heat until creamy.  Pour over chicken.  Sprinkle cheese on top.  Cook 1/2 hour covered, and 1/2 hour uncovered at 350 degrees.  Serve over rice.

Wednesday, June 8, 2011

The Sally Lunn Bun

I was fortunate enough to eat lunch at the oldest house in Bath, England, while visiting there.  The history of Bath is everywhere and it was hard to soak it all in, but at the same time I was in my element between Jane Austen and the natural history of the city.
Jane Austen may never have tasted a Sally Lunn Bun but she did enjoy a few cups of tea a day.  We can assume that some sort of bun was served with tea. Also, we know that she did spend some time in Bath.  Unlike Austen, I loved Bath and would love to return. 
This recipe has been adapted to use muffin tins. 

(Makes 18 ) 4 packed cups (20 ounces) unbleached all-purpose flour
1/3 cup sugar
2 1/4 teaspoons (1 package) instant yeast
1 1/2 teaspoons salt
1 stick (1/2 cup) unsalted butter
4 large eggs
1 cup milk

In medium bowl (I use a 2-quart glass measure), whisk together flour, sugar, yeast and salt. In small saucepan, melt butter.
With electric mixer, beat the eggs until fluffy and pale lemon yellow, about 5 minutes. Add the milk and beat until smooth, about 1 minute. By hand with a dough whisk or wooden spoon, add the flour mixture to the egg mixture in three additions, alternating with the melted butter and beginning and ending with the flour mixture. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours and up to three days.
About 2 1/4 hours before serving time, remove dough from refrigerator. Stir down the dough, just a few strokes, with a wooden spoon. With a 1/4-cup measure or scoop sprayed with cooking spray, scoop dough into well-greased or cooking-sprayed standard muffin tins. Lightly butter a sheet of plastic wrap and place, buttered side down, over the buns. Let rise until puffy but likely not doubled in volume, about 1 3/4 hours. During last 15 minutes, preheat oven to 375 degrees.
Uncover buns. Bake at 375 degrees about 25 minutes, or until golden brown. Transfer tins to wire racks and let cool for 5 minutes. Turn the buns out of the tins onto the racks and serve warm or continue to cool before storing.

Adapted from Jane Austen's World blog