Grammy's White Sheet Cake from Eat Cake for Dinner

 Grammy's White Sheet Cake
(from:  Eat Cake For Dinner)
I just made this today and I will say, I ate way too much it was that good, but honestly it's the frosting, which is like a glaze that makes the cake--this was easy and well worth making!- this came from pinterest, another winner in my book!
Cake:
1 c. butter (2 cubes)
1 c. water
2 c. granulated sugar
2 1/4c. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream

****Frosting: 

 1 c. butter

 6 Tbsp. evaporated milk

 4 1/2-5 c. powdered sugar

 1 tsp. vanilla,

 1/8 tsp. salt

For the Cake:

Preheat oven to 375 F.  Melt butter and water in large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth.  Add eggs and vanilla.  Stir in the sour cream and mix until blended.

 Pour the batter into a well greased 11 x 17 " pan (not jelly roll, its a cookie sheet). 

 Bake for 20-25 min. or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. 

 Remove cake from oven and allow to cool slightly while you make the frosting.  

  Frosting :  

Put the butter and milk into a medium saucepan.  Heat until the butter is melted and bring to a simmer. 

 Remove from heat and stir in the powdered sugar, vanilla and dash of salt. 

 Whisk until completely smooth and spread over cake.  

Can add Almond extract instead of the Vanilla if desired.   Enjoy!   ps. my daughter just texted me and asked me to save her some extra, she is craving it :)  

Summer Refreshing Strawberry Sorbet

 Summer Refreshing Strawberry Sorbet

(another one of Becky's hit recipes!- we make this all summer, especially the 4th of July-enjoy!)

1 lb. fresh strawberries
1 1/2 c. sugar
1/2c. corn syrup
juice from 2 lemons (can also use limes)
4 c. cold water--

Slice strawberries and mix with sugar and lemon juice.  Put in refrigerator until cold, at least an hour.  Take out and mash with potato masher (it will still be chunky), add corn syrup and cold water and put in refrigerator until cold.  Then put in ice cream maker according to manufacturer directions.  Churn until thick and sorbet like and eat  :)

**I have a small  2qt. Cuisinart one that I love and its easy to use.  This should make about 2 qts. 

**Becky called this a Ben and Jerry's Sorbet, don't know if I should give them the credit so thought I would put that here

Easy Turkey and Dumpling Soup

Easy Turkey and Dumplings Soup
(I can't remember where I found this, but it is quite yummy! The flavor is rich and creamy and worth the effort!  You make a thicker soup with flour and cream and add dumplings and it's just wonderful!)

  We have made it a tradition to cook a turkey breast on the barbeque every Conference week-end.  The last two I decided to cook the carcass down and make a broth with water, celery, onion, and carrots.  Then discard the vegetables, take the meat off the bone and when the broth is cool, skim the fat off.  My husband smokes the turkey with wood chips and boy it really have an amazing flavor! 

 Now with this amazing broth,

here is the soup recipe:

  5 c. turkey broth

 turkey from the bone, and some of the leftovers (hopefully you have some )

  5 Tbsp. unsalted butter,

  4 carrots peeled and sliced to 1/4 in thick,

  1 large onion, chopped fine, 

  2 stalks celery, 

  3/4 c. sliced mushrooms 

  1 tsp. salt 

  1 tsp. celery salt

  garlic salt to taste

  3 garlic cloves, minced

  6 Tbsp. flour

  3/4 c. cooking sherry

  1/3 c. heavy cream

  1/2 tsp. dried thyme

  2 bay leaves

  1/2 tsp. pepper.

 For the stew: 

 put 5 Tbsp. butter in dutch oven, when melted, add 4 carrots, 1 onion,  and 

 3/4c. sliced mushrooms, 2 stalks sliced celery, 1 tsp salt, cook until softened,  about 7 minutes.

 Stir in 3 cloves garlic, and cook until fragrant about 30 sec.

 Stir in 6 Tbsp flour, and cook, stirring frequently for 1 min. 

 Stir in 3/4c. cooking Sherry,  scraping up browned bits.

  Stir in reserved broth

 1/3c. heavy cream

 1/2tsp. thyme

 2 bay leaves

 1/2 tsp pepper and bring to a boil. 

 Cover reduce heat to low and simmer until stew thickens, about 20 min.

   For the Dumplings: 

 Stir 2 c. flour,

 1 Tbsp. baking powder,

 1/2 tsp. salt in large bowl. 

 Stir in 1 1/2 c. heavy cream until well mixed, the dough will be thick and shaggy.

  To finish:  Throw away bay leaves and return stew to a rapid simmer.  Shred reserved turkey and add to stew .   Using 2 large soup spoons or small ice cream scoop,  or cookie scoop ( these grow), drop into stew about 1/4" apart --makes 16 to 18 dumplings,  reduce heat to low, cover, and cook until they have doubled in size, 15 to 18 min.  Can make ahead to step 2, then continue when ready to make.   Enjoy!  

Hershey's Perfectly Perfect Chocolate Cake

Hershey's Perfectly Perfect Chocolate Cake

What can I say? This is my go to cake and so easy to make!  My first memory was more than 20 years ago, my sister-in-law, Anne, made this and I just had to have the recipe!  She has since passed away and I always remember her when I make this wonderfully moist cake!

Preheat oven to 350 F.  Grease and flour a 9x13 pan.  

Stir together: 2 c. sugar, 1 3/4 c. flour, 3/4 c. unsweetened Hershey's cocoa (I used a dutch processed cocoa, it makes it darker), 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, and
 1 tsp. salt- in large bowl.  Add 2 eggs, 1 c. milk, 1/2 c. vegetable oil (can use 1/2 c. melted butter,     instead, it makes it more dense), 2 tsp. vanilla-beat on medium for 2 min., then add 1 c. boiling water and stir, batter will be thin!  Pour into prepared pan and bake 35 to 40 min. or until toothpick inserted comes out clean.  Cool completely and frost. 

   Hershey's Perfect Chocolate Frosting:  1/2 c. butter (1 cube), melt- then add 3/4 c. unsweetened cocoa (can also use 1/2 c. instead)-mix, now add  3 c. of powdered sugar and 1/3 c. milk (I used evaporated milk) alternately until desired consistency, then stir in 1 tsp. vanilla.  
Makes 2 cups frosting.  Frost cake and can add sprinkles to decorate.
**to make gluten free use 2 c gluten-free flour blend and 2/3 c. cocoa and reduce water to 3/4 c. I haven't tried this but read from a review on the Hershey site.  

Ultimate Chewy Brownie with Chocolate Cream Cheese Frosting

Wow I am loving Pinterest these days!  I'm sure not all recipes are as amazing as they sound, but this one is a winner in my book:)--this is slightly adapted from simplylakita.com --I just doubled the recipe for my big family :). She did hit the ball out of the park with this frosting, it's a winner!

    The Ultimate Chewy Brownie w/Chocolate Cream Cheese Frosting
Preheat oven to 350F.

In mixing bowl, whisk 3 c. All purpose flour, 3/4c. Unsweetened baking cocoa, 1/2 tsp. baking powder, 1/4 tsp. Salt- set aside.--

In another bowl, with wooden spoon mix-- 1 c. Melted butter, 1 1/2c. Sugar, 1 1/2c. Brown sugar,  until combined. 

 Stir in 4 large lightly whisked eggs, 2 tsp vanilla, until blended--

stir in 1/2 of the flour mix, then add 6 Tbsp. Milk, and add the rest of the flour mix until combined, batter will be thick.  Pour into a buttered jelly roll pan and bake 25-30 min or until center is just set.  Let cool before frosting.

Chocolate Cream Cheese Frosting: beat with hand mixer on medium speed:  10 oz. softened cream cheese, and 6Tbsp. Softened butter together about 1 min. Or until creamy,  then add 1 tsp. vanilla and 4c. Powder sugar, 1/4 c. Unsweetened cocoa, beat until smooth, then Spread on cooled brownies and decorate as desired.  Sit back and listen to the groans of delight, or better yet, enjoy them yourself!  These make a lot so you can share :)

Triple-Chocolate Cake with Chocolate Peppermint Filling

Triple-Chocolate Cake with Chocolate                     
                 Peppermint Filling
Ok this is a stunning dessert if I must say so myself!  The middle is sooo good made with a fine quality milk chocolate and whipping cream. It is beautiful for Christmas, I had a request to make this again, so I am posting the recipe so after tonight, I can say, "go to my blog".  Enjoy!

(this can be made a day ahead and refrigerated.  makes 12 servings)

FILLING:  8 oz. imported milk chocolate (such as Lindt-I used their milk chocolate bars) finely chopped,  1/2 c. whipping cream, 1 Tbsp. corn syrup, 1/2 tsp. peppermint extract.   For Filling:  place chocolate in medium bowl.   Bring cream and corn syrup to simmer in small saucepan.  Pour hot miture over chocolare; add extract and let stand 1 min.  Whisk until mixture is smooth.  Let filling stand at room temperature while cake is baking and cooling.   CAKE:  1 c. flour,  1/2 tsp. salt, 1/3 c. unsweetened cocoa powder, 1/4 tsp. baking powder, 1/4tsp. baking soda, 3/4 c. (1 1/2 sticks)unsalted butter, room temperature, 1 c. sugar, 1/3c. (packed) brown sugar,  2 tsp. vanilla extract,  3 large eggs, 1/2 c. buttermilk, 1 1/2c. minature semisweet chocolate chips.  For Cake:  Postition rack in lowest third of oven and preheat to 350F.  Butter 9-inch diameter cake pan with 2-inch sides.  Line bottom with parchment paper.  Butter parchment.  Dust pa with flour.  Whisk first 5 ingredients in medium bowl to blend.  Using electric mixer, beat butter in large bowl until light and fluffy.  Gradually beat in both sugars, then vanilla.  Add eggs one at a time, beating well after each addition.  Beat in dry ingredients alternately with buttermilk in 2 additions each.  Mix in chocolate chips.
  Transfer batter to prepared pan.   Bake until toothpick comes out clean in center, (recipe says 1 hour and 5 min.  mine took 35 to 40 min.)  Cool cake in pan on rack 5 min. then turn out onto rack.  Peel off parchment.  Cool completely.
  Using electric mixer, beat filling until fluffy and lightened in color about 30 seconds.  Using serrated knife, cut cake hoizontally in 1/2.  Place 1 layer, cut side up, on rack set over baking sheet.  Spread filling over.  Top with 2nd layer, cut side down.  Chill filled cake 20 min.
GLAZE:  8oz bittersweet (not unsweetened chocolate) or semisweet chocolate, I used Ghirradelli bittersweet bar, finely chopped, 1/2 c. (1 stick)unsalted butter, cut into pieces, 1 Tbsp. light corn syrup, 3/4 tsp. peppermint extract.  MEANWHILE, PREPARE GLAZE:  Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smooth.  Mix in extract.  Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 min.  Pour 1/2 c. glaze over center of cake.  Spread over top and sides.  Chill until glaze sets, about 15 min. Pour remaining glaze over center of cake, then spread quickly over top and sides.   Chill until glaze sets, about 1 hours.   ****Sprinkle crushed peppermint candy canes on top and serve when cake has softened**** Be prepared to wow your guests!  Takes some work but oh so worth it!!!












  

Luncheon Sandwich Loaf

              Luncheon Sandwich Loaf
This recipe was served in my mother-in-laws ward--she surprised the family with this wonderful sandwich at one of our get togethers along with a strawberry salad they were amazing together (hope to post the salad recipe soon!)

1 round focaccia loaf bread
(I used to buy mine at Target, they quit selling them, so I have been buying the rectangular one at SAMs --make sure it's thin though, the thicker ones just aren't as good)
Basil pesto sauce
Sliced cheese ( I like provolone, or muenster)
Sliced tomatoes (great when they are fresh from your garden!)
Sandwich sliced smoked turkey or Honey ham (the ham is my favorite)
*Cut the loaf in half sideways, spread basil sauce on each half, and layer the rest of the ingredients .  Put top back on and wrap in foil.  Bake at 325F. For 20 to 25 min. Or until warmed throughout and cheese is melted, cut into wedges.  Yummy!