Martha's Texas Sheet Cake
Beat in bowl:
2 eggs
1/2 c. buttermilk (I use 1 1/2 t. vinegar and rest milk to make 1/2 cup)
1 T. vinegar
1 t. baking soda
1 t. vanilla
Add to this-
2 cups sugar
2 cups flour (sifted)
1/2 t. salt
Put this aside for now.
Bring to a boil:
2 sticks butter
1 cup water
4 T cocoa
Once this mixture is boiling, remove from the stove, and add to the other ingredients you mixed in the bowl. Mix all of it.
Place in a 11x17 greased cookie sheet. These are very hard to find because they are a longer size, but Michaels, Kitchen Collection, and Wal-Mart often carry them. I wouldn't recommend trying to make this in two smaller pans. It just doesn't work out well.
Bake 375 for 15 min (sometimes a minute or so longer).
Frosting (cook while the cake is baking)
Heat
1 stick butter
4 T cocoa
6 T milk
Remove from stove and add
1 box of confectioner sugar (sifted)
1 t. vanilla
Mix until smooth. Pour onto the cake after you get it out of the oven/while it is still warm. Let it sit out, and the frosting will harden.
February 23, 2010
Courtney's Spinach Brownies/Spinato's Squares
Courtney's Spinach Brownies/Spinato's Squares
2 TB butter
1 TB veggie oil
2 TB sugar
1 medium to large sweet onion, chopped
4 cloves garlic, chopped
2 10 oz packages frozen chopped spinach
1 cup all-purpose flour
1 ts salt
1 ts baking powder
2 eggs
1 cup milk (I've used soy, whole, and skim...all seem to work fine)
1/4 cup butter, melted
1 8 oz package mozzarella cheese
1 package bacon bits (or 1 cup if cooking your own bacon)
4 Roma tomatoes, sliced
Preheat oven to 375; grease a 9"x13" pan.
Carmelize the onions. You don't HAVE to do this, but I prefer the sweet onion to be sweeter; it makes it seem like there aren't onions in the dish. Melt 2 TB butter and veggie oil in a pan on medium-low heat and add onions. Reduce heat to low, cover, and cook for 15 minutes. Uncover pan, sprinkle with sugar, stir thoroughly, and continue cooking on low, uncovered, for 25 minutes. I shake the pan/stir the onions occassionally. Add the garlic the last 5 minutes of cooking.
Put the spinach in a microwave-safe bowl and cook for about 7 minutes to thaw. Add bacon and set aside.
In a separate bowl, add the flour, salt, baking powder, eggs, milk, and melted butter. When the onions and garlic have finished cooking, add them to the bowl, along with the spinach, bacon, and mozzarella (reserve a little bit of the cheese to sprinkle on top of the tomatoes). Pour into baking dish and arrange the sliced tomatoes on top, sprinkling them with the remaining cheese.
Bake for 35 minutes.
2 TB butter
1 TB veggie oil
2 TB sugar
1 medium to large sweet onion, chopped
4 cloves garlic, chopped
2 10 oz packages frozen chopped spinach
1 cup all-purpose flour
1 ts salt
1 ts baking powder
2 eggs
1 cup milk (I've used soy, whole, and skim...all seem to work fine)
1/4 cup butter, melted
1 8 oz package mozzarella cheese
1 package bacon bits (or 1 cup if cooking your own bacon)
4 Roma tomatoes, sliced
Preheat oven to 375; grease a 9"x13" pan.
Carmelize the onions. You don't HAVE to do this, but I prefer the sweet onion to be sweeter; it makes it seem like there aren't onions in the dish. Melt 2 TB butter and veggie oil in a pan on medium-low heat and add onions. Reduce heat to low, cover, and cook for 15 minutes. Uncover pan, sprinkle with sugar, stir thoroughly, and continue cooking on low, uncovered, for 25 minutes. I shake the pan/stir the onions occassionally. Add the garlic the last 5 minutes of cooking.
Put the spinach in a microwave-safe bowl and cook for about 7 minutes to thaw. Add bacon and set aside.
In a separate bowl, add the flour, salt, baking powder, eggs, milk, and melted butter. When the onions and garlic have finished cooking, add them to the bowl, along with the spinach, bacon, and mozzarella (reserve a little bit of the cheese to sprinkle on top of the tomatoes). Pour into baking dish and arrange the sliced tomatoes on top, sprinkling them with the remaining cheese.
Bake for 35 minutes.
February 09, 2010
Elizabeth's Caramel-Pecan Monkey Bread
Caramel-pecan monkey bread
1 pkg active dry yeast
1/4 cup water (110-115F)
1 1/4 cups warm 2% milk (110-115F)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp salt
5 cups flour
caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
assembly:
3/4 cup chopped pecans
1 cup sugar
1 tsp cinnamon
1/2 cup butter, melted
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1 1/4 in diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until double in size, about 45 minutes.
Bake at 350F for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly) Cool for 10 minutes before inverting onto a serving place. Serve warm.
1 pkg active dry yeast
1/4 cup water (110-115F)
1 1/4 cups warm 2% milk (110-115F)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp salt
5 cups flour
caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
assembly:
3/4 cup chopped pecans
1 cup sugar
1 tsp cinnamon
1/2 cup butter, melted
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1 1/4 in diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until double in size, about 45 minutes.
Bake at 350F for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly) Cool for 10 minutes before inverting onto a serving place. Serve warm.
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