Italian Cream Cake

You would think this is a made from scratch cake,  but it is one of those  semi-homemade recipes  to kick  up a plain cake mix  and  frosting in a can.

Ingredients

• 1 (18.25-ounce) package white cake mix with pudding
• 3 large eggs
• 1 ¹/4 cups buttermilk
• ¹/4 cup vegetable oil
• 1 (3-1/2-ounce) can flaked coconut
• 1 ²/3 cups chopped pecans, toasted and divided
• 3 tablespoons rum (optional)
• 2 (12-ounce) containers cream cheese frosting

Instructions

1. Preheat oven to 350ºF. Grease and flour 3 (9-inch) round cake pans.
    
2. Beat cake mix, eggs, buttermilk, and oil with an electric beater on medium speed for 2 minutes. Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans.
    
3. Bake 15 to 17 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
    
4. Sprinkle each cake layer with rum, if desired; let stand 10 minutes.
    
5. Stir together frosting and remaining 1 cup pecans. Spread frosting between layers and on top and sides of cake (see Tips). Chill 2 hours before slicing.

Frosting Tips


Always cool the cake layers completely and brush away excess crumbs before frosting. Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake. Spread a thin layer of frosting on the sides to set any crumbs then spread frosting generously on the sides and tops.




Recipe source and photo:  Mr. Food's website

Potato Nests

ingredients

• 1  20-oz. pkg.  refrigerated shredded hash brown potatoes
• 2    eggs, beaten
• 1  Tbsp.  snipped fresh chives
• 1/2  tsp.  salt
• 12    eggs
• 2/3  cup  milk
• 1/4  tsp.  salt
• 1/4  tsp.  ground black pepper
• 2  Tbsp.  butter or margarine
• 1-1/2  cups  shredded American cheese (6 ounces)
•     Fresh chives (optional)
• 
  

directions

1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.

3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

nutrition facts

• 
  

• Calories205.3, 
• Total Fat (g)12.4, 
• Saturated Fat (g)6, 
• Cholesterol (mg)266.3, 
• Sodium (mg)487.6, 
• Carbohydrate (g)11, 
• Fiber (g).6, 
• Protein (g)12.2, 
• Vitamin C (DV%)5,
• Calcium (DV%)13, 
• Iron (DV%)6, 
• Percent Daily Values are based on a 2,000 calorie diet

My variations . . . Use large muffin pan instead of baking sheet . . . substitute cheddar cheese for american cheese . . . add bacon or sausage.  What an awesome presentation!

Recipe and photo source:  Better Homes and Gardens

Gooey Butter Cake

The title says it all . . . 

a decadent cake from Paula Deen!

Ingredients 

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 8-ounce package cream cheese, softened 

2 eggs 

1 teaspoon vanilla 

8 tablespoons butter, melted 

1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  

Prepare Filling

In a large bowl, beat the cream cheese until smooth.  

Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  

Spread over cake batter and bake for 40 to 50 minutes.  

Make sure not to over bake as the center should be a little gooey.

Source:  Paula Deen

Cheddar Dill Scones

I'm back with another recipe from Ina Garten of the Food Network.  

This is one of the original recipes from her early days slaving

over the ovens in her shop, The Barefoot Contessa.

It was interesting to hear the stories of her beginnings,

  like starting work at 3AM  in the morning . . .  OMG!

It brought back memories of having a retail store

 . . . sometimes more like a nightmare, except that

following your dream gives you the determination

 to do whatever it takes.

In the beginning, she only made one type of scone.

That is, until asked what other types she made.

She rattled off a list of different flavored scones that

 she had yet to even make . . . the Cheddar Dill Scone

 was one of them.  She promptly experimented with

the recipe and this is what she  came up with.  

I'm glad she did!

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, small-diced
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. 

Makes 16 large scones

Click here for more recipes from this episode.