(aka German Pankcake)
Submitted by Joe Russo
Ingredients:
1 stick butter
1 cup flour
5 eggs beaten
1/2 cup sugar
2 cups milk
Directions:
Melt butter in a 9x13 pan. Next, mix all remaining ingredients and slowly add to butter. Bake for 25-30 minutes at 400 degrees. Top with favorite fruit and powdered sugar.
Sunday, April 17, 2011
Honey Bun Cake
Submitted by Becca Leeper via Cake Mix Doctor
Serves 12 to 16
For the cake:
1 (15-ounce) package yellow gluten-free cake mix
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
2 tablespoons milk
1 tablespoon pure vanilla extract
For the filling:
1/4 cup honey
1/3 cup lightly packed light brown sugar
2 teaspoons ground cinnamon
1/3 cup finely chopped pecans (optional)
1. Make the cake: Preheat the oven to 350 degrees. Lightly mist a 9-by-13-inch metal baking pan with vegetable oil spray and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, oil, eggs, milk and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine, and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
3. Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon and pecans, if using, in a small mixing bowl, and stir to combine Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.
4. Place the pan in the oven, and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack, and let the cake cool completely, 20 minutes, before slicing and serving.
Read more from this Tulsa World article at http://www.tulsaworld.com/scene/article.aspx?subjectid=370&articleid=20110129_39_D1_CUTLIN415217
Breakfast Potatoes
Submitted by Kimberly Felix
4 potatoes, sliced
1 onion, sliced fairly thin
4 oz cheese, grated
1 T butter or margarine
4 pieces of bacon, fried or microwaved
Layer in crockpot in this order: Potatoes, butter, onions, bacon, cheese. Repeat. Cook on low 8-9 hours.
The idea is to make them the night before and cook them all night so they are ready for breakfast in the morning.
4 potatoes, sliced
1 onion, sliced fairly thin
4 oz cheese, grated
1 T butter or margarine
4 pieces of bacon, fried or microwaved
Layer in crockpot in this order: Potatoes, butter, onions, bacon, cheese. Repeat. Cook on low 8-9 hours.
The idea is to make them the night before and cook them all night so they are ready for breakfast in the morning.
Cinnamon Sugar Muffins
Submitted by Kimberly Felix
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 rounded teaspoon nutmeg
1/2 rounded teaspoon allspice
1/2 cup milk
1/3 cup melted butter
1 egg
Cinnamon, sugar, and butter for topping
Whisk dry ingredients, spoon in wet ingredients. Bake at 400 for 10-14 minutes.
Dip top of hot muffins in melted butter (NOT the 1/3 cup that goes IN the muffins), and then a mixture of cinnamon and sugar.
It claims to make about 12 muffins, but I always seem to get 9 or 10.
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 rounded teaspoon nutmeg
1/2 rounded teaspoon allspice
1/2 cup milk
1/3 cup melted butter
1 egg
Cinnamon, sugar, and butter for topping
Whisk dry ingredients, spoon in wet ingredients. Bake at 400 for 10-14 minutes.
Dip top of hot muffins in melted butter (NOT the 1/3 cup that goes IN the muffins), and then a mixture of cinnamon and sugar.
It claims to make about 12 muffins, but I always seem to get 9 or 10.
Veggie Enchilada Casserole
Submitted by Allie Jones
2 cups chopped onion
1.5 cups shopped red and green bell pepper
2-3 cloves minced garlic
3/4 cup salsa (I use Pace picante med)
2 tsp ground cumin
2 (15.8 oz) cans beans (i.e. black or pinto)
12, 6-inch corn tortillas
3 cups (combined) monterey jack and cheddar cheese, shredded
*things to have on hand to garnish with/add on top when serving: chopped tomatoes, sour cream, avocado slices or guacamole, chopped black olives
Preheat overn to 350 degrees. Combine onion, peppers, garlic, salsa, cumin and beans in a large skillet and bring to simmer over medium heat, until veggies softened (5-7 minutes or so). Arrange tortillas (slice them into triangles if you like) in bottom of 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean/veggie mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover baking dish with foil and bake 15-20 minutes. Serve (with desired mexi-garnishes/sides).
2 cups chopped onion
1.5 cups shopped red and green bell pepper
2-3 cloves minced garlic
3/4 cup salsa (I use Pace picante med)
2 tsp ground cumin
2 (15.8 oz) cans beans (i.e. black or pinto)
12, 6-inch corn tortillas
3 cups (combined) monterey jack and cheddar cheese, shredded
*things to have on hand to garnish with/add on top when serving: chopped tomatoes, sour cream, avocado slices or guacamole, chopped black olives
Preheat overn to 350 degrees. Combine onion, peppers, garlic, salsa, cumin and beans in a large skillet and bring to simmer over medium heat, until veggies softened (5-7 minutes or so). Arrange tortillas (slice them into triangles if you like) in bottom of 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean/veggie mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover baking dish with foil and bake 15-20 minutes. Serve (with desired mexi-garnishes/sides).
Chile-Cheese Sausage Casserole
Submitted by Allie Jones
8-10 slices white or light wheat bread, crusts cut off
8 eggs
3/4 - 1 lb. sharp cheddar, grated
1 small can green (like anaheim) chiles, hot, med or mild (even jalapenos if you want)
2/3 lb sausage, crumbled and browned
1-2 Tblsp minced onion
1 clove minced garlic
1 tsp dry mustard
1 qt (4 cups) whole or 2% milk
cracked pepper to taste
(a few dashes of salt if you like but not really necessary with all the cheese and sausage, you know?)
Butter each slice of bread and arrange in bottom of 9 X 13 baking dish so bottom totally covered. Sprinkle on one layer of about 1/2 the grated cheddar on top of bread, so coating the bread with a nice layer of cheese. Sprinkle the green chiles and crumbled sausage over the cheese layer. Beat the eggs in a large bowl and add all the rest of ingredients and whisk together. Pour over the bread/cheese sausage layers. Finish with the sprinkling of the rest of your grated cheese. Bake at 325 degrees for one hour.
8-10 slices white or light wheat bread, crusts cut off
8 eggs
3/4 - 1 lb. sharp cheddar, grated
1 small can green (like anaheim) chiles, hot, med or mild (even jalapenos if you want)
2/3 lb sausage, crumbled and browned
1-2 Tblsp minced onion
1 clove minced garlic
1 tsp dry mustard
1 qt (4 cups) whole or 2% milk
cracked pepper to taste
(a few dashes of salt if you like but not really necessary with all the cheese and sausage, you know?)
Butter each slice of bread and arrange in bottom of 9 X 13 baking dish so bottom totally covered. Sprinkle on one layer of about 1/2 the grated cheddar on top of bread, so coating the bread with a nice layer of cheese. Sprinkle the green chiles and crumbled sausage over the cheese layer. Beat the eggs in a large bowl and add all the rest of ingredients and whisk together. Pour over the bread/cheese sausage layers. Finish with the sprinkling of the rest of your grated cheese. Bake at 325 degrees for one hour.
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