2 cups all-purpose flour
¼ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 teaspoon grated lemon rind
1 1/4 cup vegetable oil
4 cups shredded peeled golden beets
1 cup dried cherries
Cream cheese icing:
1 pound block-style cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 teaspoon vanilla
2 2/3 cups sifted icing sugar
1 teaspoon grated lemon rind
- Preheat oven to 350 F.
- Grease two 9-inch-round cake tins and line the bottom with parchment paper.
- Sift together the flours, baking powder, salt and cinnamon and set aside.
- Beat eggs in a large bowl.
- Add vanilla, sugars and grated lemon rind and mix well.
- Add oil in a slow, steady stream until well combined.
- Stir dry ingredients into wet ingredients along with beets and dried cherries.
- Divide batter between prepared cake tins.
- Bake for 45 to 50 minutes or until cake is deeply brown, has pulled away from the edges of pan and a cake tester comes out clean.
- Let cool in pans for 10 minutes.
- Run the edge of a knife around the edges to loosen and turn out on a rack to cool.
- Cream the cheese and butter using an electric mixer or food processor until soft and smooth.
- Beat in vanilla, icing sugar and lemon rind until incorporated and smooth.
- Spread icing over first layer of cake, top with second layer and ice the top and sides.
- Chill until ready to serve.
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips
- Preheat oven to 350.
- Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
- In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
- Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
Makes 8 Servings
one small bag of small potatoes
salt & pepper
1 – 2 tablespoons olive oil
- Start by placing the unpealed potatoes in a large saucepan.
- Add a teaspoon of salt and cover with water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily.
- Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
- Heat the olive in a large skillet over medium-high heat.
- Smash each potato with a masher or the bottom of a heavy glass.
- Season with salt and pepper and cook until crisp, and them turn and cook the other side.
- Sprinkle with chives, fresh herbs, whatever and serve.
Makes 4 Servings
2 boxes white cake mix
gel food colouring
16 oz whipped topping
2 oz instant vanilla pudding mix
- Make the cake batter according to package instructions.
- Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls.
- There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.
- Stir colour into each bowl with its own spoon.
- For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can.
- Drop in your first three colours, then work on the other pan with the last three colours.
- So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan.
- As a recap, this is so both layers are roughly the same size.
- Bake the cake for however long the box tells you to bake it.
- Let cool completely before moving to a wire rack.
- Just mix the pudding mix in with the whipped topping for a few minutes.
- Dye if you’re into that.
- Frost the cake and serve.
Makes 12 servings
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
- In a bowl, mix together first 7 ingredients.
- Sprinkle mixture on both sides of chicken breasts.
- In a skillet heat butter and olive oil together over medium high heat.
- Saute chicken until golden brown, about 5 minutes on each side.
- Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet.
- Keep cooking until sauce has reduced slightly.
- Add chicken back to the pan to thoroughly coat and serve.
Makes 6 Servings