Soda Pop Strawberry Angel Food Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package angel food cake mix
• 1 1/4 cups strawberry flavored carbonated beverage
• 1/4 cup honey
• 1/4 cup butter, melted
• 2 cups sifted confectioners' sugar
• 4 tablespoons strawberry flavored carbonated beverage
• 4 drops red food coloring

Recipe

• prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. bake as directed. remove from oven and set upside-down until cooled.
• meanwhile to prepare glaze, combine melted margarine, powdered sugar, remaining soda pop, and food coloring in a mixing bowl. mix until smooth and drizzling consistency. spread top of cooled cake.

Chocolate Cake

Ingredients

• Servings: 1
• 10 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 5 egg yolks
• 3/4 cup white sugar
• 3/4 cup
• 1/2 cup all-purpose flour
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 3 tablespoons white sugar
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1/2 tablespoon corn syrup
• 1/2 cup
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• in the top of a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. set aside to cool to room temperature. preheat oven to 350 degrees f (175 degrees c). grease a 10 inch bundt or tube pan.
• in a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on high speed until light and fluffy, about 5 minutes. gradually stir in the 3/4 cup of and flour. fold in the cooled chocolate mixture.
• in a clean bowl, whip egg whites with cream of tartar until frothy. gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. quickly fold in walnuts. pour batter into prepared pan.
• bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. cool in pan 10 minutes. invert serving plate. cool completely.
• to make the glaze: in the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. stir frequently until chocolate is melted. stir in the remaining 1/2 cup and vanilla until mixture is smooth. set aside to cool for about 30 minutes. pour glaze over the cooled cake.

marzipan

Ingredients

• Servings: 2
• 2 cups confectioners' sugar
• 1/2 pound finely ground blanched almonds
• 2 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 30 mins
• blend the confectioner's sugar, finely ground almonds, egg whites, salt ,and almond extract in a blender until perfectly blended. chill covered 24 hours to harden.

Rocky Road Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons vegetable oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 cup water
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 1/4 cup margarine
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 cup miniature marshmallows

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, sugar, cocoa, baking soda and salt. sift once more, then sift again into a 9 inch square pan.
• make a well in the center, and measure in the oil, vinegar and vanilla. pour water over all and mix with a fork until smooth.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make the frosting: in a saucepan, combine chocolate, margarine and water. cook over low heat until melted and smooth. remove from heat and stir in vanilla and confectioners' sugar. fold in miniature marshmallows. spread over cake.

Rhubarb Spice Cake With Lemon Sauce

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1 cup white sugar
• 1 egg
• 3/4 cup milk
• 2 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 cups rhubarb, cut into 1/2 inch pieces
• 2 cups white sugar
• 4 tablespoons cornstarch
• 2 1/2 cups water
• 4 tablespoons butter
• 2 1/2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon lemon extract (optional)
• 1 drop yellow food coloring (optional)

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch pan.
• sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. set aside.
• in a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. beat in the egg. beat in the flour mixture alternately with the milk, mixing just until incorporated. stir in the chopped rhubarb. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. allow to cool before slicing.
• to make the lemon sauce: in a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. stir in the water. cook over medium heat, stirring constantly, until mixture is thickened. remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). stir in 1 or 2 drops yellow food coloring, if using.
• serve slices of cake with the warm lemon sauce.

Cheese Dip I

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package processed cheese food, diced
• 1/2 (12 fluid ounce) can , room temperature
• 1 clove garlic, peeled and crushed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, whip together cream cheese, processed cheese food, and garlic. continue whipping until smooth.

herb garlic baked potatoes

Ingredients

• Servings: 4
• 4 large potatoes
• 3 tablespoons olive oil
• salt and pepper to taste
• 8 sprigs fresh thyme, divided
• 8 sprigs fresh rosemary, divided
• 2 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for high heat.
• puncture potatoes on all sides with a fork. coat each potato with olive oil, and season with salt and pepper. place each potato on the end of a separate sheet of aluminum foil. crush thyme and rosemary sprigs by hand, and place 2 sprigs of each and 1/4 of the crushed garlic next to each potato. roll potatoes and herbs in the foil and fold over sides to seal.
• place potato packets on the preheated grill, and close lid. cook 40 minutes, turning occasionally, until tender.