1 large can Tomato Juice
2 cans corn
2 cans drained pinto, black or kidney beans
1 lb browned hamburger
1 pkt taco seasoning
1 can tomato paste
1 chopped onion (or can use as topping)
Place above in crockpot and heat on low.
Toppings:
Sour Cream
Grated Cheese
Chopped or Sliced black Olives
Chopped Onions (Optional)
Corn Chips (Fritoes)
I generally don't put in the tomato paste (because I just don't have it on hand) and it turns out great; its a little thicker with the tomato paste.
Monday, April 5, 2010
Saturday, April 3, 2010
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
This is the recipe from Janet Lawrence that she made for Suzanne's birthday! It is fantastic, but does take time.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes
Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup cream
1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the cream, beating until smooth. Use while still warm.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes
Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup cream
1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the cream, beating until smooth. Use while still warm.
Bread Machine Recipe
This is what I use to make bread in our bread machine:
1/4 cup margarine
2 eggs
1 cup milk
1/2 cup sugar
1 tsp salt
4 cups flour
1 1/2 tsp. yeast
Our machine calls for liquid ingredients first. The margarine should be soft our cut into slices. Our machine also states to put the yeast on top, last ingredient. Be sure to check your machine recommendations.
1/4 cup margarine
2 eggs
1 cup milk
1/2 cup sugar
1 tsp salt
4 cups flour
1 1/2 tsp. yeast
Our machine calls for liquid ingredients first. The margarine should be soft our cut into slices. Our machine also states to put the yeast on top, last ingredient. Be sure to check your machine recommendations.
Roll Recipe
Bread Rolls
Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls
(I always doubled this. For richer rolls double the eggs and sugar.)
Mix together
1c lukewarm milk
¼ c sugar
1 t salt
Crumble into mixture 1 pkg. dry granular yeast
Stir until yeast is dissolved.
Stir in 1 egg
Add ¼ c soft shortening (margarine or butter)
Mix in with spoon or by hand 3½-3¾ c sifted flour
Add in two additional
Use amount of flour necessary to make dough easy to handle.
Turn dough onto lightly floured board, cover and let stand 10 min. to tighten up, then knead until smooth and elastic. Place in greased bowl turning once to bring greased side up. Cover with damp cloth and set to rise at 85º until indentation remains when two fingers are pressed deeply into dough (double in bulk)… about 2 hrs. Punch down Round up and set to rise again until not quite double in bulk… about 45 min. Punch down dough. Round up on board, cover and let rise 15 min until impression remains when dough is pinched gently with fingers (double in bulk). Bake 12- 35 min (depending on size) in hot oven(425º). Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls.
Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls
(I always doubled this. For richer rolls double the eggs and sugar.)
Mix together
1c lukewarm milk
¼ c sugar
1 t salt
Crumble into mixture 1 pkg. dry granular yeast
Stir until yeast is dissolved.
Stir in 1 egg
Add ¼ c soft shortening (margarine or butter)
Mix in with spoon or by hand 3½-3¾ c sifted flour
Add in two additional
Use amount of flour necessary to make dough easy to handle.
Turn dough onto lightly floured board, cover and let stand 10 min. to tighten up, then knead until smooth and elastic. Place in greased bowl turning once to bring greased side up. Cover with damp cloth and set to rise at 85º until indentation remains when two fingers are pressed deeply into dough (double in bulk)… about 2 hrs. Punch down Round up and set to rise again until not quite double in bulk… about 45 min. Punch down dough. Round up on board, cover and let rise 15 min until impression remains when dough is pinched gently with fingers (double in bulk). Bake 12- 35 min (depending on size) in hot oven(425º). Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls.
Easter Rolls
Easter Rolls (Resurrection Rolls – hollow tomb)
Make Bread dough or use canned biscuits
Cinnamon Sugar
Melted Margarine/Butter
Large Marshmallows
Dip marshmallow in melted butter and roll in cinnamon sugar. Flatten bread dough into circle (enough for one roll). Wrap bread dough around marshmallow and seal completely
Place on cookie sheet and let raise. Bake 15-20 minutes at 425º.
Whoops - this is now on the blog twice - Andrea asked me last night to post it.
Make Bread dough or use canned biscuits
Cinnamon Sugar
Melted Margarine/Butter
Large Marshmallows
Dip marshmallow in melted butter and roll in cinnamon sugar. Flatten bread dough into circle (enough for one roll). Wrap bread dough around marshmallow and seal completely
Place on cookie sheet and let raise. Bake 15-20 minutes at 425º.
Whoops - this is now on the blog twice - Andrea asked me last night to post it.
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