3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
Heat oven to 350F. Grease and flour two-9-inch round baking pans. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. In separate bowl, stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture. Blend just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTINGS.
One-Bowl Buttercream Frosting
6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be added). Blend in vanilla. I double this recipe for the cake above.
Tuesday, February 2, 2010
Carne Guisada (cowboy stew)
5 pounds lean chuck or deer meat
1 can (10 ounces) whole tomatoes
1/2 cup diced onions
1 cup diced green pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves of garlic, crushed
1 teaspoon cumin seed, crushed
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon flour
Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with a lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20 to 25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. Serve over Mexican rice.
1 can (10 ounces) whole tomatoes
1/2 cup diced onions
1 cup diced green pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves of garlic, crushed
1 teaspoon cumin seed, crushed
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon flour
Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with a lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20 to 25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. Serve over Mexican rice.
Chicken and Rice
1 cup uncooked rice
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 1/2 soup cans milk
1 cut up fryer or 4 chicken breast
Mix together rice, soups and milk. Place in 3 quart casserole or large pan. Put chicken on top;
salt and pepper chicken lightly. Cover with foil or lid and bake at 300F. for 1 1/2 hours, until chicken is tender.
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 1/2 soup cans milk
1 cut up fryer or 4 chicken breast
Mix together rice, soups and milk. Place in 3 quart casserole or large pan. Put chicken on top;
salt and pepper chicken lightly. Cover with foil or lid and bake at 300F. for 1 1/2 hours, until chicken is tender.
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