Friday, September 25, 2009

Devil's Food Cake

This delicious recipe comes from the 1976 edition of Better Homes and Gardens New Cookbook. If you want a super moist and delicious tasting cake, this is it. It's even more wonderfully moist if you stir 1 1/2 cups of grated zucchini into the batter right before you pour it into your pans.

1/2 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, seperated
2 1/2 cups sifted cake flour
1/2 cup cocoa (regular-type, dry)
1 1/2 teaspoons soda
1 teaspoon salt
1 1/3 cups cold water

Cream shortening and 1 cup of the sugar till light. Add vanilla and egg yolks, one at a time, beating well after each.Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition. Beat egg whites till soft peaks form; gradually add 3/4 cup sugar, beating till stiff peaks form. Fold into batter; blend well. Bake in two greased and lightly floured 9x1 1/2-inch round baking pans at 350 for 30 to 35 minutes.

Wednesday, September 16, 2009

Jenny's Chicken

3 Tbsp garlic powder
1 Tbsp dried basil
1 1/2 tsp dried oregano
3/4 tsp paprika
3/4 tsp salt
3/4 tsp black pepper
1 Tbsp lemon juice
1 Tbsp olive oil
1 chicken (about 3 lbs)  

Preheat broiler, line broil pan with foil and lightly coat with nonstick cooking spray.
For seasoning mix, combine the garlic powder, basil, oregano, paprika, salt and pepper in a small jar with lid (baby food jar worked well); cover. Shake well to mix.
Mix 1 Tbsp seasoning mix (store rest in airtight container to use another time), lemon juice, and olive oil in small bowl until well blended; set aside.
Remove skin from chicken and discard. Cut chicken into serving size pieces.
Brush the chicken pieces with reserved olive oil mixture; place on prepared broiler pan.
Broil the chicken, turning twice, until juices run clear when meat is pierced with a knife, about 35 minutes.

Monday, September 14, 2009

Jello Poke Cake

1 box white cake mix
1 large package jello (any flavor you like)
1 small package instant vanilla pudding
1 cup of milk
4 to 6 oz whipped cream
Mix and bake cake according to box directions. Once cake has cooled, poke holes all over the cake with a fork. Mix jello according to package directions, (except omit the cold water) and very slowly pour all over the cake. Let is soak in good and cool. Mix the vanilla pudding and milk let set up a little and fold in the whipped cream. Frost cake. Keep in the refrigerator.

*Although I did make some minor adjustments, main thanks go to Mrs. Comrie.

Tuesday, September 1, 2009

Applesauce Cupcakes

1 spice cake mix (I used a Betty Crocker Super Moist Spice Cake Mix.)
2 cups applesauce (16-ounce can)
1/4 cup oil (I used Olive oil, but only because I didn't have anything else.)
2 eggs

Preheat the oven to 350 degrees.

Pour cake mix into bowl, along with oil, and eggs. Mix well.

Pour 1/4 cup of batter into lined muffin tins (or if you'd prefer cake, into a 9 x 13-inch pan).

Bake for 25 minutes. Allow to cool for 10 - 20 minutes.

Frost cupcakes with "Best Cream Cheese Frosting Ever".