Saturday, June 23, 2012
Friday, June 22, 2012
Want something cool and refreshing for dessert? Try this "Manderin Orange Cake"
Mandarin Orange Cake
Mandarin Orange Cake
18-1/2 oz. pkg. white cake mix
11-oz. can mandarin oranges,
drained and juice reserved
3 egg whites
1/2 c. oil
2 8-oz. cans crushed
pineapple
3-1/2 oz. pkg. instant vanilla pudding mix
8-oz. container
frozen whipped topping, thawed
1 c. sweetened flaked coconut, divided
Combine cake mix, reserved juice, egg whites and oil. Blend
with an electric mixer on medium speed for 2 minutes, until creamy. Fold in
oranges; pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees
for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan
on a wire rack to cool completely. Pour pineapple and its juice into a medium
bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix
well; chill while cake is cooling. Spread over top and sides; sprinkle with
remaining coconut. Serve immediately or keep refrigerated.
Serves 12.
18-1/2 oz. pkg. white cake mix
11-oz. can mandarin oranges, drained and juice reserved
3 egg whites
1/2 c. oil
2 8-oz. cans crushed pineapple
3-1/2 oz. pkg. instant vanilla pudding mix
8-oz. container frozen whipped topping, thawed
1 c. sweetened flaked coconut, divided
Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan on a wire rack to cool completely. Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix well; chill while cake is cooling. Spread over top and sides; sprinkle with remaining coconut. Serve immediately or keep refrigerated.
With peaches coming on right now, I thought I would post this easy recipe
QUICK-N-EASY COBBLER
2 c. fresh peaches
3/4 c. sugar
1 stick butter
1 c. flour
1 c. sugar
1 tsp. baking powder
1 c. milk
3/4 c. sugar
1 stick butter
1 c. flour
1 c. sugar
1 tsp. baking powder
1 c. milk
Combine 2 cups peaches and
3/4 cup sugar. Let stand 20 minutes. Melt 1 stick butter in 1 1/2 quart baking
dish in 350 degree oven.
Sift together flour, 1 cup
sugar and 1 teaspoon baking powder. Add 1 cup milk and stir briskly. Lumps will
remain. Pour into baking dish of melted butter; top with peaches. Bake 45
minutes at 350 degrees.
P.S. I added one egg to
batter. (One egg plus milk to make one
cup.)
Thursday, June 21, 2012
The Soup of the Day!!
Cauliflower & Wild Rice Soup,
Yield: 6 Servings.
1 md Onion; chopped 1 c Thinly sliced celery 1 c Sliced fresh mushrooms 1/2 c Butter 1/2 c Flour 1 qt Chicken broth 2 c Cooked wild rice 2 c Cauliflower florets; cooked 1 c Light cream Fry onion, celery and mushrooms in butter until tender. Stir in flour until well coated. Add chicken broth; cook until thickened. Add rice, cauliflower and cream; heat through.
Yield: 6 Servings.
1 md Onion; chopped 1 c Thinly sliced celery 1 c Sliced fresh mushrooms 1/2 c Butter 1/2 c Flour 1 qt Chicken broth 2 c Cooked wild rice 2 c Cauliflower florets; cooked 1 c Light cream Fry onion, celery and mushrooms in butter until tender. Stir in flour until well coated. Add chicken broth; cook until thickened. Add rice, cauliflower and cream; heat through.
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