Have you guys eaten breakfast at Magelby's Fresh? If not, you are so missing out, mostly because they have the most amazing syrup ever. But now, I too have the recipe and I'm sharing it with you!
In a saucepan, mix:
1/2 C Buttermilk
1 cube butter
1 C sugar
1 tbsp Karo Syrup
Dissolve and boil
Add:
1 tsp vanilla
1 tsp baking soda
And done! Amazing over french toast, pancakes, waffles, or just eaten straight with a spoon. Don't tell my husband that I do that!
Friday, May 22, 2009
Wednesday, May 13, 2009
Tres Leche
My mom found this recipe online. I made it for KJ's birthday and it has become our new favorite!
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs
Milk syrup:
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract
Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.
Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.
While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).
Before serving, spread with Cool Whip and top with sliced strawberries.
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs
Milk syrup:
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract
Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.
Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.
While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).
Before serving, spread with Cool Whip and top with sliced strawberries.
German Chocolate Cake
This cake is a Stratton family classic. Here it is Bethany!
1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites
Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.
Frosting:
3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)
Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.
1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites
Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.
Frosting:
3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)
Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.
Thursday, April 16, 2009
Honey Curry Rolls
I'm eating one of these right now and it is so amazing I had to share.
Ingredients:
1 1/2 c. milk
1 1/3 c. vegetable oil
2 tbs. honey
1 tsp. salt
2 tsp. curry powder
2 c. whole wheat flour
2 c. bread flour
2 tsp. yeast
We mix the ingredients in our breadmaker, but you can do it by hand as well. Once the dough is mixed, let it rise for one hour, then punch it down. Divide the dough in half and let rest for 15 minutes. Divide the dough into rolls and bake in ungreased cupcake tins for 10 minutes at 400 degrees. Enjoy!
The curry gives it a little kick and a great yellow color, but the honey saves it from being too hot.
It goes great with soup as well.
Ingredients:
1 1/2 c. milk
1 1/3 c. vegetable oil
2 tbs. honey
1 tsp. salt
2 tsp. curry powder
2 c. whole wheat flour
2 c. bread flour
2 tsp. yeast
We mix the ingredients in our breadmaker, but you can do it by hand as well. Once the dough is mixed, let it rise for one hour, then punch it down. Divide the dough in half and let rest for 15 minutes. Divide the dough into rolls and bake in ungreased cupcake tins for 10 minutes at 400 degrees. Enjoy!
The curry gives it a little kick and a great yellow color, but the honey saves it from being too hot.
It goes great with soup as well.
Monday, April 13, 2009
Easter Turkey
I cooked my first turkey yesterday - yahoo! Here's what I did:
Turkey
Reynold's turkey bag
2 tsp. flour
Half cube butter
Lemon, cut in half
Bunch fresh parsley
Put the flour in the bag and shake it around. Dab butter all over the turkey and put lemon and parsley in cavity. Put it in the oven til it's done (so technical, huh?)
And to go with it (aside from the obvious mashed yukon gold potatoes):
Stuffing
2 bags Mrs. Cubbison's seasoned stuffing mix
3 links sweet Italian sausage, cooked and drained
3/4 cup each diced yellow onion, celery, waterchestnuts and corn
1 cup butter
1 cup broth
Mix it all together and bake in a covered cassarole dish at 350 for 25 minutes.
Asparagus
2 lbs asparagus, washed & trimmed
2 tbsp butter
zest of 1 lemon
salt & pepper
Blanch asparagus and add butter and seasoning. Toss and serve.
Roasted Carrots
3 lbs carrots, peeled and cut on a diagonal into 1-inch pieces
1/2 cup olive oil
salt & pepper
fresh dill
Toss carrots in olive oil, salt and pepper. Roast on cookie sheet at 350 for 45 minutes. Add fresh dill just before serving.
Turkey
Reynold's turkey bag
2 tsp. flour
Half cube butter
Lemon, cut in half
Bunch fresh parsley
Put the flour in the bag and shake it around. Dab butter all over the turkey and put lemon and parsley in cavity. Put it in the oven til it's done (so technical, huh?)
And to go with it (aside from the obvious mashed yukon gold potatoes):
Stuffing
2 bags Mrs. Cubbison's seasoned stuffing mix
3 links sweet Italian sausage, cooked and drained
3/4 cup each diced yellow onion, celery, waterchestnuts and corn
1 cup butter
1 cup broth
Mix it all together and bake in a covered cassarole dish at 350 for 25 minutes.
Asparagus
2 lbs asparagus, washed & trimmed
2 tbsp butter
zest of 1 lemon
salt & pepper
Blanch asparagus and add butter and seasoning. Toss and serve.
Roasted Carrots
3 lbs carrots, peeled and cut on a diagonal into 1-inch pieces
1/2 cup olive oil
salt & pepper
fresh dill
Toss carrots in olive oil, salt and pepper. Roast on cookie sheet at 350 for 45 minutes. Add fresh dill just before serving.
Wednesday, April 1, 2009
Chocolate Pudding Pie
Simple. Fast. Good.
Pie Filling
I got this recipe here
SPREAD into crust; cover with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.
Amendment al a Annie:
* Skip the sprinkles and use crushed Symphony bar chunks
* I used the whole tub of Cool Whip (small size)--it lightened it up, then used another tub (I said GOOD, not HEALTHY, ok?) to frost the top.
Graham Cracker Crust
I got this recipe here
Pie Filling
I got this recipe here
- 1-1/4 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 2 Tbsp. multi-colored sprinkles
SPREAD into crust; cover with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.
Amendment al a Annie:
* Skip the sprinkles and use crushed Symphony bar chunks
* I used the whole tub of Cool Whip (small size)--it lightened it up, then used another tub (I said GOOD, not HEALTHY, ok?) to frost the top.
Graham Cracker Crust
I got this recipe here
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Annie says: Keep the cinnamon. Yum.
I made this complete recipe in half an hour and everyone loved. It was awesome.
Tuesday, March 31, 2009
Crustless Spinach Quiche
Crustless Spinach Quiche*I used real spinach leaves and cooked them down over the stove in a bit of water and drained them.
2 Cups shredded mozzarella cheese (8 oz)
1/2 Cup whipping (heavy) cream
1/3 Cup pesto
1 Package (10 ouches) frozen chopped spinach, thawed and squeezed to drain
5 Eggs
1 Cup chunky spaghetti sauce
Heat oven to 375. Spray quiche dish (9x1 1/2) with cooking spray. Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish. bake uncovered 25-30 minutes or until cheese is melted. Meanwhile, heat spaghetti sauce in small saucepan until hot; keep warm. Cut quiche into wedges. Serve with spaghetti sauce.
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