Perfect Chocolate Cake from McCall's Cooking School: Step-By-Step Directions for Mistake-Proof Recipes

Cake Ingredients:

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350F. Grease well and flour lightly three 9 X 1-1/2 inch round cake pans.

In medium bowl, combine cocoa with boiling water, mix with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light - about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Craefully loosen sides with spatula; remove from pans; cool on racks.

Frosting:
6 oz semisweet chocolate pieces
1/2 cup light cream
1 cup butter or regular margarine
2-1/2 cups unsifted confectioners' sugar

In medium saucepan, combine chocolate pieces, cream, butter; Stir over medium heat until smooth. Remove from heat. With whisk, blend in 2-1/2 cups confectioners' sugar. In bowlset over ice, beat until it hold shape.

Filling:

1 cup heavy cream
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Whip cream with sugar and vanilla; refrigerate.

To Assemble:
On plate, place one layer, top side down; spread with half of cream filling. Place second layer, top side down; spread rest of cream filling. Place third layer, top side up. To frost: with spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slicing in sawing motion.

Serves 10-12.

Beef and Vegetables in Rich Burgundy Sauce from Slow Cooker Casseroles & More

8 ounces sliced mushrooms
8 ounces baby carrots
1 medium bell pepper, cut into thin strips
2 1/2 pounds chuck roast
1 can golden mushroom soup
1/4 cup dry red wine or beef broth
1 Tablespoon Worcestershire sauce
1 package dried onion soup mix
1/4 teaspoon black pepper
2 Tablespoons water
3 Tablespoons cornstarch
4 cups hot cooked noodles
Chopped fresh parsley (optional)

Place mushrooms, carrots and bell peppers in slow cooker. Place roast on top of vegetables. Combine soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover and cook on LOW 8-10 hours.

Blend water into cornstarch in cup until smooth; set aside. Transfer roast to cutting board, cover with foil. Let stand 10-15 minutes before slicing.

Turn slow cooker to HIGH. Stir cornstarch mixture into vegetable mixture; cover and cook 10 minutes or until thickened. Serve over cooked noodles. Garnish with parsley, if desired.

Makes 6-8 servings.

Pineapple Chicken and Sweet Potatoes from Slow Cooker Casseroles & More

2/3 cup plus 3 Tablespoons all purpose flour, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon onion powder
1/8 teaspoon black pepper
6 chicken breasts
3 sweet potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup pineapple juice
1/4 pound mushrooms, sliced
2 teaspoons brown sugar
1/2 teaspoon grated orange peel
Hot cooked rice

Slow Cooker Directions
Combine 2/3 cup flour, salt, nutmeg, cinnamon,onion powder and black pepper in large bowl. Thoroughly coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken.

Combine soup, juice, mushrooms, remaining 3 Tablespoons of flour, sugar and orange peel in small bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours. Serve chicken and sauce over rice.

Makes 6 servings.

Carrot Cake with Cream Cheese Icing

This recipe is recipe courtesy of Robert Clinton from Cliftons from The Food Network.

Preheat oven to 300 degrees F.

Cake Ingredients:

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts



Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine


Directions

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

Read more at: http://www.foodnetwork.com/recipes/carrot-cake-recipe-recipe.html?oc=linkback

7 Layer Dip for the Fourth of July

This is a fun appetizer for a patriotic holiday and was found on "Kitchen Fun with My 3 Sons" at
http://www.kitchenfunwithmy3sons.com/2014/07/7-layer-mexican-flag-dip-for-4th-of-july.html.

  

1.  Mix 16 oz can of refried beans with one package of taco seasoning mix and spread over the bottom of a 9 X 13 pan. 
2. Spread a jar of salsa over the bean mixture.
3. Sprinkle chopped green onions over the salsa layer.
4. Add a layer of shredded lettuce.
5. Cover with a layer of Mexican shredded cheese.
6. Mark off the upper left corner (where the blue stars would be) by outlining with paper towels. Add crushed blue chips in open square and remove paper towels.
7. Mix 8 oz of softened cream cheese with 8 oz of sour cream to be used for piping 6 stripes across the length of the pan (yes, I only have 5 white stripes - misjudged and didn't leave enough room). There should be 7 rows of chopped tomatoes separating the 6 rows of white stripes. Start with one white stripe just below the blue "stars" and add two more stripes leaving the row at the bottom open for the chopped tomatoes. Pipe three more white rows at the top leaving the top row for the chopped tomatoes. Fill in between each of the white rows with chopped tomatoes.

Serve with Frito scoops or small round chips.

Watermelon Frog as seen on Rachael Ray

Sometimes I have difficulty duplicating a "pretty" recipe but This one did seem easy - even Rachael Ray made it look easy! You start with a nice small plump watermelon and decide which side should be the front. Cut a very thin slice from the bottom of the watermelon so it will sit with out rocking. Next cut a quarter wedge with one cut across the top (cutting only to the middle) and one cut horizontally across the middle (again cutting only to the middle). Now you have the frog with an open mouth. Using a melon baller, cut out melon balls. Finally, scrap the insides smooth. Cut melon balls from the cut out quarter piece. Use the quarter piece to make the frog's feet. Cut two circle from the thins slice to use for the eyes. Attach blueberries to the eyes with toothpicks. Cut a tongue from part of the quarter slice. Fill mouth with a variety of fruit balls, berries and fruit slices. Place some lettuce for the lily pad.