1. Preheat oven to 375 degrees.
2. Filling: Mix below items together with fork in small bowl before mixing cake:
½ C brown sugar, 2 Tbls. flour, 2 tsp. cinnamon, 2 Tbls. melted butter and ½ C nuts (optional)
Batter: 1 ½ C sifted flour, 1 ½ tsp. baking powder, 1 tsp. salt and ¾ C sugar. ¼ C shortening,
½ C milk and one egg (Well beaten)
3. Sift dry ingredients. Cut in shortening with pastry knife or fork. Blend in egg and milk.
4. Spread half of batter in greased, flat 8 X 8 or 6 X 10 inch pan.
Sprinkle with half of filling. Add rest of batter and sprinkle remaining filling on top.
5. Bake at 375 degrees for 25 minutes. Good served warm or room temp.
Optional topping: warm maple syrup and mix with brown sugar and drizzle over top. Or blend a few teaspoons milk with powdered sugar until runny and drizzle over top. Crumbled, cooked bacon or chopped nuts are good sprinkled over this too.
Copyright: Ryan Jo Summers
I love to cook, and when I wrote the story of a caterer, she naturally had to create a menu for her ex-boyfriend's engagement party. Working off the memory that he liked bacon, Avianna drew up some of these delectable and mouth-watering dishes.
Argentinian Grilled Flank Steak with Chimichurri Sauce
1 T vegetable oil
1 lrg red onion, cut into 1/2 " thick rounds
salt and pepper to taste
2- 3 lbs flank steak
chumichurri sauce (See # 5 below)
1 C parsley, packed
5 garlic cloves, peeled
1/2 C olive oil
1/4 C red wine vinegar
1/4 teas red pepper flakes
t teas table salt
1. Prepare grill according to manufacturer's instructions.
2. Place onion on baking sheet, brush both sides with oil and season with salt and pepper.
3. Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, for about 10-12 mins, turning once. Grill steak about 5-7 mins. Using tongs, flip steak and grill other side 2-5 mins. for rare or medium-rare.
4. Transfer steak to cutting board, cover loosely with foil and let rest 5 mins. Slice steak very thin on boas against the grain. Season with salt and pepper. Place onions on platter and arrange meat over onions. Serve with chimichurri sauce.
5. For Chumichurri sauce: Process parsley and garlic in blender or food processor. Transfer to med bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 Tablespoons water until thoroughly blended. Serve immediately.
Candied Bacon Lollipops
1 lb thick cut bacon
1 Tbsp Bourbon whiskey (opt)
4 Tbsp Brown sugar
2 Tbsp Dijon Mustard
1 Tbsp Ketchup
1/2 C brown sugar
1/2 tsp garlic powder
1/4 tsp cayenne pepper (ground)
1/4 tsp ginger (ground)
1. Preheat over to 325. line baking sheet with tin foil. Open bacon and cut each slice in half.
2. Whisk brown sugar, bourbon, mustard,and ketchup. Lay bacon on baking sheet and brush with brown sugar "slurry". Place in oven for 10 minutes. In separate bowl, mix 1/2 C brown sugar, garlic, cayenne, and ginger.
3. At 10 min mark, pull bacon out and sprinkle with dry mix, generously coating each piece. Return to oven for 5 additional minutes.
4. This is where you need to watch closely so bacon does not burn.
5. Line a plate with aluminum foil and carefully remove bacon. Place on foiled lined plate to cool 4 minutes. Carefully poke a lollipop stick through one end and weave to other end of the bacon. Place all candied bacon pieces in large glass and serve immediately.
Copyright A Cork, Fork and a Passport 2016
These are just a few of the menu items Avianna paired together for her catering event. She also had braided bread, vegetables, and more. Each of those recipes will be featured over the coming weeks in my periodic newsletter. If you wish to sign up for the newsletter, head over to the Contact tab, and just let me know. I will be happy to add you!
Sausage and Kale Soup
1 lb smoked kielbasa or polish sausage, cut into 1/4 inch slices
3 med yukon Gold or red potatoes, chopped
2 med oniions, chopped
2 Tbls olive oil
1 bunch kale, trimmed and torn
4 cloves garlic, minced
1/4 teas EACH salt and pepper
2 bay leaves
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 oz.) chicken broth
1. In Dutch oven--over medium- low heat-- cook the sausage, potatoes, and onions in oil for 5 minutes or until heated through, stirring occasionally. Add kale, cover and cook 2-3 more minutes, until kale is wilted. Add garlic, and cook 1 more minute.
2. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 9-12 minutes or until potatoes are tender. Discard bay leaves.
Yield: 14 servings (3 1/2 quarts)
copyright: Taste of Home
Baked Chicken Marsala
1/4 C butter
2 (4.5 Oz.) cans mushrooms, drained
1/4 C onion, chopped
3 (10.75 oz.) cans cream of mushroom soup
1 (14.5 oz) can chicken broth
1 C Marsala wine (or 1 C chicken broth)
3 lbs chicken pieces
salt and pepper to taste
1/2 teas garlic salt
1. Preheat oven to 350 degrees. prepare a large baking dish with cooking spray or oil.
2. Melt butter in skillet over medium heat. Cook and stir mushrooms and onion in butter until onion is translucent, about 5 mins.
3. Stir cream of mushroom soup, chicken broth, and wine together in large bowl. Stir mushroom mixture into soup mixture.
4. Spread chicken pieces into prepared baking dish, season with salt and pepper. pour soup mixture over the chicken and cover the dish with aluminum foil.
5. Bake in preheated oven until chicken is no longer pink at the bone and juices run clear, about 90 minutes. An instant read thermometer inserted near the bone should read 165 degrees.
Copyright: 2016 Allrecipes.com