Cinnamon-Raisin Coffee Cake

Ingredients

• 2/3 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt
• 1/2 cup raisins
• TOPPING:
• 1/2 cup walnuts, chopped
• 1/3 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions

1. In a mixing bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Baked Lemon Chicken with Mushroom Sauce

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 lemon
• 1/4 cup butter
• 3 cups fresh sliced mushrooms
• 1/2 cup chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

Fettucine in Creamy Mushroom and Sage Sauce

Ingredients

• 8 ounces spinach fettuccine pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 4 ounces chopped fresh oyster mushrooms
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh sage
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.

Old Fashioned Pound Cake II

Ingredients

• 1 1/2 cups shortening
• 3 cups white sugar
• 6 eggs
• 1 cup milk
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
3. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Golden Rum Cake Recipes

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Best Carrot Cake Ever

Ingredients

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Chocolate Chip Cookie Ice Cream Cake

Ingredients

• 1 (18 ounce) package small chocolate chip cookies
• 1/4 cup margarine, melted
• 1 cup hot fudge topping
• 2 quarts vanilla ice cream
• 1 cup whipped cream
• 12 cherries

Directions

1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Old-Fashioned Rhubarb Cake

Ingredients

• 1/2 cup butter or margarine
• 1 1/4 cups sugar, divided
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped rhubarb
• 1/2 teaspoon ground cinnamon
• MILK TOPPING:
• 1 1/2 cups milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350 degrees F for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares.

Mom's Baked Macaroni and Cheese

Ingredients

• 1 (16 ounce) package macaroni
• 1 (10.75 ounce) can condensed Cheddar cheese soup
• 1 cup milk
• 1 pound shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
3. Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Chocolate Orange Truffles

Ingredients

• 1/4 cup unsalted butter
• 3 tablespoons heavy cream
• 4 (1 ounce) squares semisweet chocolate, chopped
• 2 tablespoons orange liqueur
• 1 teaspoon grated orange zest
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon vegetable oil

Directions

1. In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
2. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
3. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
4. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

Candy Temperature Chart

What is the difference between soft and hard crack stage?
We are talking about candy here. There are a number of stages that sugar goes through, from soft ball through hard crack, to create different types of candy.

Candy Making Chart

Thread	230 degrees F	forms a short, coarse thread
Soft ball	234 degrees F	forms a ball that flattens when removed from the water
Firm ball	244 degrees F	forms a ball that will not flatten unless pressed
Hard ball	250 degrees F	forms a rigid but still pliable ball
Soft crack	270 degrees F	separates into hard threads that bend
Hard crack	300 degrees F	separates into hard, brittle threads
Caramelized sugar	310 degrees F	turns a dark gold color

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Using a Thermometer

Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. In any case, the bulb of the thermometer should not touch the sides or bottom of the pan; touching the bulb to the pan will not give an accurate reading. Always clean the thermometer after each test, and keep it at the ready in a glass of warm water. Cook until the desired temperature is reached, stirring as directed in the recipe.
If you do not have a candy thermometer, you will need to test the candy periodically using the cold water method. Drop a small amount of the mixture into a glass of cold water, and then examine it closely. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.