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Recipes
Classic Mahogany Sour Cream Cake
By cnash
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans
- 3 squares BAKER'S Unsweetened Chocolate
- 1/2 cup water
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1-3/4 cups cake flour
- 1-1/2 tsp. CALUMET Baking Powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup firmly packed brown sugar
- 3 eggs
- 2 tsp. vanilla
- BAKER'S ONE BOWL Chocolate Frosting
Cream Cheese-Filled King Cake
By cnash
Southern Living FEBRUARY 2006
- 1 (16-ounce) container sour cream
- 1/3 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 1 tablespoon sugar
- 2 large eggs, lightly beaten
- 6 to 6 1/2 cups bread flour*
- 3/4 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
- Creamy Glaze
- Purple-, green-, and gold-tinted sparkling sugar sprinkles
Cheese Enchiladas with Red Chile Sauce
By cnash
New Mexico's addictive cheese enchiladas showcase red chile sauce and blanket the tortillas with melted Cheddar
- 2 teaspoon(s) canola oil
- 1/2 cup(s) minced white onion
- 1 clove(s) garlic, minced
- 1/2 cup(s) red New Mexican chile powder, mild-to-medium-hot
- 2 cup(s) vegetable broth or reduced-sodium chicken broth
- 1 cup(s) water
- 1/2 teaspoon(s) dried oregano, preferably Mexican
- 1/2 teaspoon(s) salt
- 1 can(s) (15-ounce) pinto beans, rinsed and mashed, or nonfat refried beans
- 2 tablespoon(s) low-fat yogurt, plain
- 12 (6-inch) corn tortillas, blue corn if available
- 2 cup(s) (8-ounces) shredded sharp Cheddar cheese, divided
- 1/4 cup(s) minced white onion, plus more for garnish
Shrimp Fried Rice
By cnash
This is a good last minute meal to cook
- 2 eggs
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 3 green onions with tops, chopped
- 3 cups cold cooked rice
- 1/4 lb cooked baby shrimp
- 3 tablespoons light soy sauce
Fabulous and Easy Dinner Rolls
By cnash
This recipe comes from a lady named Kay
- 3 cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/4 cup powdered milk
- 1 cup water (110 degrees F/45 degrees C)
- 2 tablespoons butter, softened
- 1 (1/4 ounce) package active dry yeast
- 1 egg white
- 2 tablespoons water
SOFT HOMEMADE PRETZEL
By cnash
1 package active dry yeast or 1 cake yeast dissolved into 1 1/2 cups of warm water
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OLD FASHION POUND CAKE OR LOAF CAKES
By cnash
Cream butter and blend in flour and baking powder and salt until mixture is mealy
- 1 lb. pure butter
- 4 c. sifted cake flour
- 10 eggs, separated
- 2 tsp. baking powder
- 2 c. granulated sugar
- 1 tsp. vanilla
- 1/2 tsp. salt
New Orleans Red Beans And Rice
By cnash
Southern Living NOVEMBER 1997
- 1 pound dried red beans
- 7 cups water
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, chopped
- 1/2 pound andouille sausage, sliced
- 3 tablespoons Creole seasoning
- Hot cooked rice
- Garnish: sliced green onions
Twig Taffy
By cnash
The glycerin used in this recipe can be found at baking-supply stores
- 2.5 cup(s) sugar
- 1 cup(s) light corn syrup
- 2 tablespoon(s) cornstarch
- 2 teaspoon(s) liquid glycerin
- 1.5 teaspoon(s) salt
- 3 tablespoon(s) unsalted butter, plus more for fingers
- 1/2 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) coffee extract
- Vegetable oil cooking spray