INGREDIENTS:
8 to 12 potatoes, more or less*
foil for wrapping potatoes
butter and seasonings for serving
PREPARATION:
Prick potatoes with a fork and wrap each potato in foil.
Fill a dry slow cooker with the wrapped potatoes.
Cover and cook on LOW 8 to 10 hours, until potatoes are tender.
Prick with a fork to check.
Serve with butter and seasonings along with other toppings.
*Use as many potatoes as you need or can fit in your slow cooker.
southern food.about.com
Milk and Cookies
#milkandcookies
Tuesday, October 6, 2015
Oven-Roasted Beer Can Chicken
Ingredients:
1 3- to 4-pound whole chicken, neck and giblets removed
Kosher salt and freshly ground black pepper
1 12-ounce beer
Preparation:
Preheat the oven to 425º F with only one rack, placed in the lower third of the oven. Then, pat the chicken dry with paper towels, then season it liberally on both sides and in the cavity with salt and pepper. Pour out about a third of the beer and in the center of a roasting pan.
Keeping a firm grip on the chicken, place the cavity onto the beer can. Press the chicken down firmly until it is as far down on the can as possible. This will help it stay stable in the pan.
Transfer the chicken to the oven and roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165º F, about 60 to 75 minutes. Tent the chicken with foil after 45 minutes if it is browning too quickly.
Carefully remove the chicken from the beer can and transfer to a cutting board. Let rest 5 minutes, then serve.
www.buzzfeed.com
Sweet Milk Cake
This soaked sponge cake tastes like custard and bread pudding got together and decided to throw a big ol' party.
Ingredients:
▾
6 large eggs, separated
1 1/4 cups sugar
2 cups evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 14 ounce can sweetened condensed milk
1 quart heavy cream
Papaya slices, for serving
Directions:
Preheat the oven to 350 degrees . Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add 1/2 cup evaporated milk and the vanilla; beat until combined. Fold in the flour and baking powder.
Clean the beaters. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.
Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 45 minutes.
In a medium bowl, whisk together the remaining 1 1/2 cups evaporated milk, the sweetened condensed milk and 1 cup cream. Ladle over the cooled cake. Cover and chill until the liquid is absorbed, about 4 hours.
Beat the remaining 3 cups cream until soft peaks form, 3 to 4 minutes. Serve with the cake and fruit slices.
Tip Get ahead:
Make this cake up to 2 days in advance.
www.rachaelraymag.com
Ingredients:
▾
6 large eggs, separated
1 1/4 cups sugar
2 cups evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 14 ounce can sweetened condensed milk
1 quart heavy cream
Papaya slices, for serving
Directions:
Preheat the oven to 350 degrees . Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add 1/2 cup evaporated milk and the vanilla; beat until combined. Fold in the flour and baking powder.
Clean the beaters. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.
Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 45 minutes.
In a medium bowl, whisk together the remaining 1 1/2 cups evaporated milk, the sweetened condensed milk and 1 cup cream. Ladle over the cooled cake. Cover and chill until the liquid is absorbed, about 4 hours.
Beat the remaining 3 cups cream until soft peaks form, 3 to 4 minutes. Serve with the cake and fruit slices.
Tip Get ahead:
Make this cake up to 2 days in advance.
www.rachaelraymag.com
Pastel Pound Cake
Ingredients:
2 1/2 stick butter, softened
2 1/2 c granulated sugar
5 large eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract*
4 1/2 c all purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1 1/2 c milk
8-10 drops red food coloring
6-8 drops green food coloring
4-6 drops yellow food coloring
* I prefer using almond instead of lemon extract
Directions:
1 BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts.
2 COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3 Grease well and then dust with flour a 10" tube pan.
4 DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.
5 BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.
www.justapinch.com
2 1/2 stick butter, softened
2 1/2 c granulated sugar
5 large eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract*
4 1/2 c all purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1 1/2 c milk
8-10 drops red food coloring
6-8 drops green food coloring
4-6 drops yellow food coloring
* I prefer using almond instead of lemon extract
Directions:
1 BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts.
2 COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3 Grease well and then dust with flour a 10" tube pan.
4 DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.
5 BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.
www.justapinch.com
Pastel Four-Layer Cake
Ingredients:
1 package chocolate cake mix (regular size)
3 tablespoons all-purpose flour
Pinch salt
1-1/2 cups milk
3/4 cup butter, softened
3/4 cup shortening
1-1/2 cups sugar
Yellow, red and green liquid food coloring
1/4 teaspoon each lemon, peppermint, almond and vanilla extract
3 tablespoons baking cocoa
Directions:
Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely.
In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy.
Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting.
Top with the second layer; spread with yellow frosting.
Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting.
Do not frost sides of cake.Yield: 12 servings.
Originally published as Pastel Four-Layer Cake in Taste of Home February/March 1997
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