marsha-tbay
Well-known member
I made the Texas sheet cake; while it was baking I cooked the frosting...when the time for the cake was up, it was still awfully jiggly in the center so I left in the oven a while longer. I had to keep stirring the frosting as it was trying to set up, sitting so long.
In the end, by evening, the cake was more like fudge than cake and everyone loved it and wanted the recipe! smileys/smile.gif I just wonder, though, should it have been more like a cake? I used what I had in house which was King Arthur flour, Ghiardelli cocoa and Florida Crystals sugar, which are slightly bigger granules than regular white sugar. Is this the reason my cake is more like fudge???
Here are the other 2 recipes I made...true to what the recipes say, they were all scarfed up and recipes requested....
Upper Crust Catering's broccoli strawberry salad
4 cups of fresh broccoli florets, cut into small pieces
1/4 cup raisins
1/4 cup peanuts
1/4 cup peeled and grated carrot
1/4 cup chopped red onion
1 cup fresh sliced strawberries
¼ cup of dried cherries ***
Dressing:
3/4 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
Combine broccoli, raisins, peanuts, carrots, onion and strawberries in a serving bowl.
In a mixing bowl, whisk together mayonnaise, vinegar and sugar until sugar dissolves. Just before serving, pour about half of the dressing over salad; toss. Taste; add more dressing if your tastes dictate.
Serves 4.
***I added these because I saw dried cherries in another version of broccoli salad. They definitely were a great addition!
Goat Cheese Torta with Pesto and Sun-Dried Tomatoes
6 oz goat cheese *
4 oz cream cheese
garlic, peeled, crushed – no less than 8 cloves, plus more, if you wish
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes,
including 1 - 2 tsp.marinade *
Decor, from fresh herbs, branches of thyme, oregano, rosemary, parsley
sliced baguettes *******
Mix goat cheese and cream cheese, add the garlic. Taste. Add
salt and black pepper if you want. Line a small glass bowl (about 2 - 3
cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the
bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix
on top of this. Put the sundried tomatoes on this. Top with the rest of
the cheese. Put plastic wrap over the top of this. Refrigerate for at
least 2 hours, and up to four days.
To serve, invert bowl on a serving dish. Carefully remove the
plastic wrap. Decorate with herbaceous materials. Serve with
baguettes.
Keep out of the way of the devouring mob.
Supposed to serve up to 20 - 25 with other hors d'oeuvres.
from the Silver Palatte
* goat cheese – I used 2 kinds…I had some Chevre goat cheese in-house and bought black pepper goat cheese when I couldn’t get any more chevre. I scraped much of the pepper off. I feel I definitely would make this only with Chevre if I could, only because I like it so much compared other goat cheese.
*******I doubled this recipe for the party, however, I failed to realize I should've doubled the baguettes. this recipe doesn't indicate how many. i used one baguette for a double recipe. I definitely think one should consider 1-2 baguettes per recipe.
This was also good just eating with broccoli spears
In the end, by evening, the cake was more like fudge than cake and everyone loved it and wanted the recipe! smileys/smile.gif I just wonder, though, should it have been more like a cake? I used what I had in house which was King Arthur flour, Ghiardelli cocoa and Florida Crystals sugar, which are slightly bigger granules than regular white sugar. Is this the reason my cake is more like fudge???
Here are the other 2 recipes I made...true to what the recipes say, they were all scarfed up and recipes requested....
Upper Crust Catering's broccoli strawberry salad
4 cups of fresh broccoli florets, cut into small pieces
1/4 cup raisins
1/4 cup peanuts
1/4 cup peeled and grated carrot
1/4 cup chopped red onion
1 cup fresh sliced strawberries
¼ cup of dried cherries ***
Dressing:
3/4 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
Combine broccoli, raisins, peanuts, carrots, onion and strawberries in a serving bowl.
In a mixing bowl, whisk together mayonnaise, vinegar and sugar until sugar dissolves. Just before serving, pour about half of the dressing over salad; toss. Taste; add more dressing if your tastes dictate.
Serves 4.
***I added these because I saw dried cherries in another version of broccoli salad. They definitely were a great addition!
Goat Cheese Torta with Pesto and Sun-Dried Tomatoes
6 oz goat cheese *
4 oz cream cheese
garlic, peeled, crushed – no less than 8 cloves, plus more, if you wish
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes,
including 1 - 2 tsp.marinade *
Decor, from fresh herbs, branches of thyme, oregano, rosemary, parsley
sliced baguettes *******
Mix goat cheese and cream cheese, add the garlic. Taste. Add
salt and black pepper if you want. Line a small glass bowl (about 2 - 3
cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the
bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix
on top of this. Put the sundried tomatoes on this. Top with the rest of
the cheese. Put plastic wrap over the top of this. Refrigerate for at
least 2 hours, and up to four days.
To serve, invert bowl on a serving dish. Carefully remove the
plastic wrap. Decorate with herbaceous materials. Serve with
baguettes.
Keep out of the way of the devouring mob.
Supposed to serve up to 20 - 25 with other hors d'oeuvres.
from the Silver Palatte
* goat cheese – I used 2 kinds…I had some Chevre goat cheese in-house and bought black pepper goat cheese when I couldn’t get any more chevre. I scraped much of the pepper off. I feel I definitely would make this only with Chevre if I could, only because I like it so much compared other goat cheese.
*******I doubled this recipe for the party, however, I failed to realize I should've doubled the baguettes. this recipe doesn't indicate how many. i used one baguette for a double recipe. I definitely think one should consider 1-2 baguettes per recipe.
This was also good just eating with broccoli spears
