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Thursday, November 22, 2012

Happy Thanksgiving!

Happy Thanksgiving to our readers and followers! 

"Yours, O LORD, is the greatness and the power
and the glory and the majesty and the splendor,
for everything in heaven and earth is yours.
Yours, O LORD, is the kingdom;
you are exalted as head over all.
Wealth and honor come from you;
you are the ruler of all things.
In your hands are strength and power
to exalt and give strength to all.
Now, our God, we give you thanks,
and praise your glorious name."

- I Chronicles 29:11-13

Thanksgiving recipes soon to come.  Be blessed today!

Saturday, November 17, 2012

White Cake Icing

The key to a white cake icing is using shortening and powdered sugar.  The shortening gives it a white color.  Using butter or butter-flavored shortening will dull the color of the icing and make it appear yellow next to a white cake. This icing goes well with a pretty white cake!


1 1/8 cup shortening
3 1/2 - 4 cups powdered sugar
1 3/4 tsp. vanilla extract, clear
1/4 tsp. almond extract
3/4 tsp. butter flavoring
2 1/2 T. water


Place shortening in mixer bowl.  Add about half of the powdered sugar.  Add flavorings and beat until creamy.
Gradually add remaining powdered sugar, alternating with water.
Add water until desired consistency is reached.  Makes 2 1/2 cups

Happy munching!

White Cake

This is delicious, fool-proof cake recipe!  It has a hint of almond extract and a light, fluffy consistency.  Pairs well with white cake icing for a wedding cake or pretty white cupcakes. 


2 1/2 cups flour
2 cups sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1 cup shortening
1/4 cup + 9 T. milk, room temp
7 egg whites, room temp
2 1/2 tsp. vanilla extract
1/2 tsp. almond extract


Preheat oven to 350 degrees
Combine flour, sugar, salt, and baking powder in mixer bowl.  Add shortening to dry ingredients in mixer.  Mix for 1 minute or until mixture looks like fine crumbs.
Add 1/4 cup of milk while mixing for 1 minute.
Combine the egg whites, vanilla extract, almond extract, and 9 T. milk.  Add slowly to mixer while mixer is running.  Mix for 2 minutes.
Scrap bowl and paddle, and continue mixing on low speed for 2 minutes.  
Pour batter into greased and floured pans (1, 9"x13"; 2, 9" rounds; 22-24 cupcakes)
Bake at 350 degrees for 20-30 minutes or until cake springs back when lightly pressed in the  center.
Let cool completely in pan.

Happy munching!

Friday, November 9, 2012

Herbed Salmon

Fish is a tricky meat.  Some people really like it, some people like it but are allergic, and some people do not like it at all!  If you are someone who likes fish, then you will enjoy this recipe for herbed salmon.  It uses fresh herbs and lemon to create a flavorful and zesty taste.  You can use salmon or another flaky fish, such as tilapia or flounder.


1 lb. skinless salmon fillet, cut into 4 portions
1 lemon
1 T. snipped fresh dillweed
1 T. snipped fresh tarragon or lemon thyme
1 T. snipped fresh Italian parsley or bias-sliced chives
1/2 tsp. ground black pepper
2 T. butter, softened
Lemon peel and fresh herbs (optional for topping)


Preheat oven to 350 degrees.  Rinse fish; pat dry.  Shred 1 teaspoon of peel from lemon; set aside.  Juice half the lemon.  In a small bowl, combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine.  Spread evenly on salmon.
Heat a nonstick skillet over medium heat.  Add salmon, herb side down.  Cook 3 minutes or until golden brown.  Turn salmon; pour lemon juice over.  Transfer fish to nonstick/sprayed baking pan and place pan in oven.  Cook for 3 to 7 minutes or until salmon flakes easily with a fork.
Transfer to serving plates; drizzle with pan juices.  Top with additional peeled lemon peel and snipped fresh herbs.  Makes 4 servings.

ON THE SIDE: Serve with grains mixed with asparagus, green beans, or other seasonal vegetable.

Happy Munching!

Wednesday, November 7, 2012

Chocolate Cream Pudding

For this recipe, we found it does the best when made in a double boiler. It is wonderfully creamy and perfectly chocolatey.


1 cup white sugar


In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving. (Makes about 2 cups of pudding)

Happy Munching!

    Monday, November 5, 2012

    Personal Size Breakfast Casserole

     Miss Grace made up this fun and delicious recipe this afternoon, and thought all of you fried-egg-fans out there would enjoy it.

    1. Start with a personal size baking dish.  Grease lightly.

    2. Fry 2 cups of frozen hash brown in 3 TBSP. of Olive or Vegetable Oil until golden brown. Add salt and pepper to taste. Set aside. 

    3. Fry bacon until crisp. Cut into small pieces and add to hash brown mixture.
    4. Chop 1 green onion and add to bacon-potato mixture. Stir.

    5. Pour into lightly greased personal baking dish. Cover with desired amount of cheese (your choice).

    6. Crack two eggs over entire mixture. Sprinkle pepper over eggs. Do not stir!
    **Be careful not to break the yolks.**

    7. Bake for 25 minutes (30-35 if made ahead and chilled) @ 375 or until egg appears set.

    Happy Munching!