Poppy Seed Cake

I can't remember the exact memory of when our neighbor Tammy brought this moist wonderful tasting cake over.  She was truly my idol when it came to cooking, she was the best! Everything she made was always a "slice of heaven" I was so grateful to get this recipe from her, now you get to enjoy it too!
                        Poppy Seed Cake
              (I use a Bundt pan for this)
1/2 c. vegetable oil 
1 small box instant French vanilla pudding
2 tsp. almond extract
2 Tbsp. poppy seeds
1 yellow cake mix
4 eggs
1 c. Water
**Mix all ingredients and beat for 3 min.  Place in a well greased and floured Bundt pan.  Bake at 350F for 45 min. Or until done by inserting a toothpick( mine is usually done at about 35 to 40 min)
Glaze:  2c. Powder sugar,  3 Tbsp. whipping cream or evaporated milk(may need more, I use this to make it rich :)) , 1/4 c. Butter( 1/2 cube) softened, 1/2 tsp. vanilla and almond extract
Beat butter until smooth, add powder sugar, then milk and flavorings until thick but not as thick as a frosting, spread onto cake when it is cooled.   I like to decorate with sprinkles of the season. Enjoy the moans of delight! 

Ocean Spray Cranberry-orange Relish

My mother-in-law wasn't able to make this, this year and she told me I could find the recipe on the back if the cranberry bag, well when I bought the bag, there was no recipe :( thank goodness for the Internet! This is my favorite recipe for relish, maybe because it's different than the traditional.

Ocean Spray Cranberry-Orange Sauce

1 (12oz) pkg fresh cranberries
1 medium orange, cut off ends and slice into 1/4's with peel still on
3/4c. Sugar(recipe says you can use 1 cup if you want)
--put 1/2 bag of cranberries in food processor and cut orange pieces in 1/2 again and put 1/2 of orange in and process until fine, put into container and add the other 1/2 and process that and put all together and mix, now add sugar.  Wow why can't all recipes be this easy! 

Roasted Asparagus

Well it's been long enough since I last posted oh so sorry!  Its just been some crazy days! It's the holidays, need I say more? I love this time of year, good food and good people to share it with, always makes my heart glad :)
                          Roasted Asparagus
1 lb. asparagus, washed and tough ends snapped off
2 to 3 Tbsp. butter ( yes I know, but this is what makes it taste so good!)Melted
Salt and pepper to taste

---preheat oven to 425 F.
use a single layer and put asparagus in pan( I use my Corelle oval dish that has about 1 1/2" sides)
Now drizzle butter over top, season with salt and pepper, and cover with foil.  Put in hot oven, cook about 20 min.

Grilled Roasted Asparagus on the Barbeque

1 lb. asparagus, tough ends snapped off
1/2 c. Cooking oil, can use olive oil
Salt and pepper to taste
--put all into a ziplock bag and let marinate for about 3 hours and put on grill, let cook
Until asparagus is tender.  We really love this in the summer!

Just a little reminiscing, when I was younger, growing up I. Wyoming, we kids would go "asparagus hunting" it grew wild , and we loved bringing it home and cooking and eating it

The Incredible Parmesan Mashed Potatoes

As promised from my last post, I'm putting on here the mashed potatoe recipe we use for Thanksgiving(and any other excuse we have to make them) I will add a warning though, they are fattening, but sooo good you don't need butter or gravy on them.  These are pictured in my last post with the prime rib and asparagus, which I will post the asparagus recipe that we use in winter and the one we use in summer, next time.  This potatoe recipe comes from Cooks Country magazine, which is known for their perfected recipes.

                                              Parmesan Mashed Potatoes
(for best flavor, buy wedges of Parmesan and Asiago cheese and grate) 
4 lb. gold potatoes, peeled and cut into 1" chunks
1 1/2 c. Heavy cream
6 Tbsp. unsalted butter, cut into pieces
2 c. Grated Parmesan cheese
1/2 c. Grated asiago cheese
2 tsp. salt

1.  Bring potatoes and enough water to cover by 1" to boil in large pot over high heat.  Reduce heat to medium and simmer until potatoes are tender, about 20 min.
2.  Heat cream, butter, cheeses, and salt in saucepan over medium heat, whisking until smooth, about 5 min. Keep warm.
3.  Drain potatoes and return to pot.  Stir over low heat until potatoes are thoroughly dried 1 to 2 min.  Pour cream mixture over potatoes and mash with potato masher until creamy.  Oh yes you will get moans of delight with this recipe :) enjoy!

The Amazing Yorkshire Pudding

I love Yorkshire pudding! It's not really pudding.  I believe it comes from Britain and is what we call a "popover" I was introduced to it by my husband.  He grew up in Canada where his mother fixed it for the family. Needless to say, it's a staple in the winter time in our home now.  You eat this with butter and gravy on top, it's not as heavy as a roll.

                           Yorkshire Pudding

Preheat oven to 425 F.  (makes 12)
1 c. Flour
1 c. Milk
2 eggs
Pinch of salt
Whisk together until foamy
Put about 1/2 tsp. vegetable oil (can use some of the meat drippings) in each cup of muffin tin--heat until hot and sizzling, then pour batter in filling about 1/2 full.  Bake about 16-18 minutes, until it looks all the way cooked. Pop out, and put butter and gravy on top and enjoy!

Another recipe I found in the Lion House cookbook I like this one it doesn't have as much flour  in it.

                                    Lorenzo Snow's Yorkshire Pudding

         1 egg. 

         1 c. Milk. 

         1/2 c. Flour.  

         Pinch salt

         Drippings from roast beef. 

         Preheat 425 F.  Beat egg lightly and add milk.
         Sift flour and salt.  Gradually add egg and milk mixture, stirring carefully to 

         Prevent lumps.  Put about 1 tsp. drippings from roast in each cup of muffin tin.
         Place tin in very hot oven till sizzling.  Reduce heat of oven to 375 F.  Fill each 
         Cup of muffin tin half full with batter.  Bake 15 min, or until done.

The Happy Baker :)

My youngest is always telling me I should open my own bakery or sell my baked goods, she loves helping me or her dad cook.  She made these from  her Easy Bake oven and was so proud to share with the family.  I think it's a great start for the future :)

Chocolate Bar Cake--another family fav

I have so many favorite cake recipes and this happens to be a keeper one, and as you can see, it's great with milk!  This comes from a Hershey Cookbook.

                      Chocolate Bar Cake

Preheat oven to 350F.

Grease and flour Bundt cake pan 

7 oz. milk chocolate bar broken into pieces 
1/2 c. Butter ( 1 stick)
1 c. Boiling water-- stir together in a small bowl until chocolate is melted.

2 c. Flour

1 1/2 c. Sugar
1/2 c. Unsweetened cocoa
2 tsp. baking soda
1 tsp. salt

--add into large mixing bowl, then gradually add the chocolate mixture, beating until thoroughly blended, then add:

 2 eggs

 1/2 c. Sour cream

 1 tsp. vanilla

Blend well, then beat on medium speed for 1 minute.  Pour into prepared pan.  Bake 50 to 55 min or until toothpick comes out clean.  Cool 10 min, then remove from pan to wire rack.  Cool completely.  10 to 12 servings

                                                      Vanilla Glaze

 melt 1/2 stick of butter (1/4c) 

 gradually stir in 2 c. Powdered sugar

 2 to 3 Tbsp. hot water 

1 tsp. vanilla

 Beat with wire whisk until smooth and slightly thickened-not too thin though.  Drizzle on cake while the glaze is still warm.   This cake is moist and is so good served with vanilla ice cream!  It also makes a great Sunday Dessert!

Our 5 Star Chocolate Chip Cookie Recipe

So far I will have to say, this is my favorite recipe I use for chocolate chip cookies.  This came from a relief society cookbook(at least that is where I found it) I always change the M&M's for the season, and you don't have to use them either.   Milk chocolate chips are nice in this recipe too.
       

 For the cookies you will need:

1lb. (4cubes) butter(do not soften)
2c. Brown sugar
1 1/2c. granulated sugar
Beat together then beat in:
1 1/2 tsp. vanilla
3 eggs

Then add:

1 1/2 tsp baking soda
1 tsp. salt ( I usually don't put this in)
5 to 6 c. Flour( it depends on the day, sometimes you use all of it, I stop at 5 c. And feel the dough, it should be a little sticky, if too sticky, I add some more).

Now add: 1 pkg. M&M's, and 1 bag chocolate chips(if only using the chips use 1 1/2 bag).  I use about a 1" cookie scoop or can roll into balls, and put them on an ungreased cookie sheet.    Bake at 350F.  For about 8 -10 min.  Do not over bake, they should look a little under baked.
This Recipe makes about 7 dozen cookies.  
*hint:  if your cookies look flat, they don't have enough flour, add a little more or if they stay looking like a hockey puck, you added too much flour, add a little melted butter, it won't be the same, but should do the trick.