Oct 7 2010

gooey buttercake

I have been making this cake for almost 30 years. The gooey buttercake is an easy cake to make. I am continually surprised how this simple cake can render adults speechless and always has them reaching for another piece.

Gooey Buttercake

1 box of yellow cake mix
1 egg
1 stick of butter, melted

8 ounces of cream cheese, softened
2 eggs
1 teaspoon of vanilla extract
16 ounces of confectioners sugar
1 stick of butter, melted

Preheat the oven to 350F. Lightly grease a 13x9x2 inch baking pan.

In the bowl of an electric mixer combine the cake mix, 1 egg, and 1 stick of the melted butter. This will form a dough-like consistency. Evenly pat this mixture into the bottom of your pan and set aside.

With an electric mixer, beat the cream cheese, eggs, vanilla, sugar and 1 stick of melted butter. Pour this creamy filling mixture on top of the cake base and spread evenly.

Bake for 40 to 50 minutes.

Remove from oven and cool completely before cutting into squares.

Oct 6 2010

7 layer salad

Salad Ingredients
1 head of lettuce, chopped
6 hard boiled eggs, chopped
1 head of cauliflower, chopped
1 bunch of scallions, chopped
1 lb. of bacon, cooked and crumbled
1 (16 oz.) bag of frozen peas (do not thaw)

Dressing Ingredients
2 cups real mayonnaise
¼ to ½ cup sugar
¼ cup shredded sharp cheese

In a very large bowl combine all of the salad ingredients listed above.

To make the dressing: combine the mayo, sugar and cheese in a small bowl.

Add the dressing to the salad ingredients and stir to ensure even coating. Refrigerate until ready to serve. Best if left to sit in the refrigerator for at least an hour before serving.

Oct 5 2010

pork tenderloin sandwich

1 7lbs. Pork Center Cut Loin Filet, fat removed and cut into 1½ inch slices
2 cups buttermilk
1 cup corn flour
2 cups Panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
canola oil
Kaiser rolls, toasted
Condiments: lettuce, sliced onion, mustard and dill pickles

Place sliced tenderloin patties between plastic wrap. Use a smooth sided meat mallet to pound the tenderloin to about ¼ inch thick. It’s o.k. if they do not remain perfectly round.

Dip flattened tenderloins in buttermilk, then into the corn flour. After all the tenderloins have been covered in corn flour – return them to the buttermilk and marinate for about 20 minutes.

Combine breadcrumbs, garlic powder, onion powder, salt, pepper and 2 Tablespoons of corn flour in a shallow bowl.

Remove tenderloins from the buttermilk and roll them in the breadcrumb mixture to coat evenly.

Heat a deep fat fryer to 360 degrees. Deep-fry one tenderloin at a time for 4-5 minutes.

Serve on a toasted Kaiser roll with lettuce, onion, mustard, and dill pickles.

Makes 7 sandwiches.

Oct 4 2010

chicken mennonite

4 chicken breasts
4 Tablespoons of butter, melted
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 325°.

Add melted butter to the bottom of a Pyrex dish. Combine flour, salt, and pepper in bowl. Roll the chicken in the flour mixture and coat evenly. Place chicken into the Pyrex dish and cover with foil. Bake for 1 hour.

For the sauce:

1 Tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup sour cream
yellow food coloring

Combine flour, salt, pepper, paprika and sour cream in a small saucepan. Bring mixture to a slight boil while stirring constantly over low heat. Remove from heat and add two or three drops of yellow food coloring. Spoon this mixture over chicken when removed from the oven.