Sunday, 17 May 2009

A Few Cake Recipies To Lighten The Load!


3/4 c. dairy sour cream

1 (3 oz.) pkg. cream cheese, softened

1/4 c. dry bread crumbs

1 tbsp. dried dill weed

1/2 tsp. salt

1-2 tbsp. lemon juice

1 (4.5 oz.) jar Green Giant sliced

mushrooms, drained

1 garlic clove, minced

1/2 c. butter or margarine

8 (18 x 14 inch) frozen phyllo pastry sheets, thawed

1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.



2xlg. eggs

1/2 lb. fresh lump crabmeat

1 c. ricotta cheese

1 c. (4 oz.) shredded Monterey Jack

cheese with jalapenos

3 tbsp. snipped chives

3/4 c. fine seasoned dry bread crumbs

1/4 c. salad oil

1 (7 oz.) jar roasted red peppers, drained

1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.



2 eggs, beaten

1 c. sugar

1 c. buttermilk

1/3 c. oil

1/2 tsp. salt

1 tsp. soda

1 tsp. baking powder

1 tsp. nutmeg

3 to 3 1/2 c. flour

Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.



1 1/2 c. sugar

3 eggs

3 tbsp. melted butter

1 c. buttermilk

1 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1 tsp. soda

1 tsp. baking powder

4 c. flour, sifted

1 tsp. vanilla

Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.

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