This recipe is from the book Dining on a Dime.
We are having a cookout today and one person coming is allergic to eggs. Her birthday was Saturday so I thought I'd try to make this cake.
Eggless Crazy Cake
3 cups flour
2 cups sugar
2 tsp baking soda
1/4 cup cocoa, packed
1 tsp salt
1 tsp vanilla
1 Tbsp vinegar
3/4 cup vegetable oil
2 cups water
DO NOT GREASE PAN. Sift dry ingredients into a 9x13 inch pan. Make 3 holes in the mix. Put vanilla in one hole, vinegar in another, and vegetable oil in the last hole. Pour water over the mic and blend gently with a fork. Do not beat. Bake 25-30 minutes at 350F. Cool and top with filing and then frosting.
Filling
2 1/2 Tbsp flour
1/2 cup milk
1/2 cup margarine
1/2 cup sugar
1/2 tsp vanilla
Mix milk and flour in a saucepan and cook over medium heat to a thick paste, stirring constantly. Cool. Cream together margarine and sugar. Ass lukewarm milk mixture and beat until fluffly. Fold in vanilla and spread on top of cake.
Eggless Crazy Cake Frosting
2 Tbsp cocoa
1/4 cup margarine
1/4 cup milk
1 cup sugar
2 Tbsp light corn syrup
1/2 tsp vanilla
Bring all the ingredients except vanilla to a boil and boil for 1 minute. Add vanilla and beat until thick. Drizzle over cake.
Monday, May 25, 2009
Sunday, May 24, 2009
Sunday, May 24 - Maple Glazed Chicken
This is the first post in my blog. I've never blogged before so this is new for me.
Well, the recession has finally hit us and one of the biggest places we can cut back is eating out. We are spoiled - we used to go out at least 2-3 times a week. Now we are trying to make that once a week, or even once every two weeks. Of course, that means I have to cook more. I don't want to get into the same kind of pattern my mom was in when I was growing up - fish sticks, hot dogs, pot roast, pork chops, tacos - the same 5 meals every week.
I love recipes. I get 2 or 3 recipe emails a week plus I have so many cook books. I specifially look for quick recipes that I can get on the table within 30 minutes. I am going to try to use new recipes several times a week. I plan to post the recipe here, plus what we thought of it. That way I can go back and look at them when I need inspiration.
Today's recipe - Maple Glazed Chicken
Source - Better Homes and Gardens
1 lb chicken breast tenderloins
2 tsp steak grilling seasoning blend, like Montreal
2 Tbsp butter
1/4 cup maple syrup
1/2 cup sliced green onion (I left this out)
Lightly coat chicken with steak seasoning. Heat butter in large skillet over med-high heat. Add chicken and cook 5-6 minutes until no longer pink. Remove from skillet, cover, and keep warm. Stir maple syrup into hot skillet. Cook 2 minutes. Stir in green onions. Pour syrup over chicken and serve.
Comments - This was VERY good! Quick and easy, one pan, I will definitely make this again. I had to substitute a meat rub for the Montreal seasoning since I didn't have any but it worked fine. The kids didn't like it - Rebekah (age 7) said it was too spicy but she is very picky.
Well, the recession has finally hit us and one of the biggest places we can cut back is eating out. We are spoiled - we used to go out at least 2-3 times a week. Now we are trying to make that once a week, or even once every two weeks. Of course, that means I have to cook more. I don't want to get into the same kind of pattern my mom was in when I was growing up - fish sticks, hot dogs, pot roast, pork chops, tacos - the same 5 meals every week.
I love recipes. I get 2 or 3 recipe emails a week plus I have so many cook books. I specifially look for quick recipes that I can get on the table within 30 minutes. I am going to try to use new recipes several times a week. I plan to post the recipe here, plus what we thought of it. That way I can go back and look at them when I need inspiration.
Today's recipe - Maple Glazed Chicken
Source - Better Homes and Gardens
1 lb chicken breast tenderloins
2 tsp steak grilling seasoning blend, like Montreal
2 Tbsp butter
1/4 cup maple syrup
1/2 cup sliced green onion (I left this out)
Lightly coat chicken with steak seasoning. Heat butter in large skillet over med-high heat. Add chicken and cook 5-6 minutes until no longer pink. Remove from skillet, cover, and keep warm. Stir maple syrup into hot skillet. Cook 2 minutes. Stir in green onions. Pour syrup over chicken and serve.
Comments - This was VERY good! Quick and easy, one pan, I will definitely make this again. I had to substitute a meat rub for the Montreal seasoning since I didn't have any but it worked fine. The kids didn't like it - Rebekah (age 7) said it was too spicy but she is very picky.
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