Saturday, January 24, 2009

Cheesy bread

Set oven to broil.
Arrange on cookie sheet:
Sliced french bread, buns, or even regular old slice bread, spread with butter or margarine
Sprinkle with garlic salt, parmesan and mozzarella cheeses
Put under broiler until cheese is bubbly and edges are golden brown.
(Don't forget they are in there, or you will surely be putting your smoke detector to the test!)

Sweet and Sour Sauce

Mix together in sauce pan:
1 cup orange juice
1 cup pineapple juice
½ cup sugar
¼ cup vinegar

Bring to a boil, then reduce heat. Make thickener by mixing together:

2 Tbs cornstarch
¼ cup cold water

Add to hot mixture while stirring. Once cornstarch is mixed in, raise heat and stir till thick.

Friday, January 23, 2009

Cinnamon Bundt Cake

18 ounce vanilla, yellow, or white cake mix
4 serving size instant vanilla pudding
4 eggs
3/4 cup applesauce
3/4 cup milk
1 tablespoon cinnamon

Preheat oven to 350° F. Carefully grease and flour Bundt pan. Or save some effort and use pan spray with flour, like Baker's Joy. Turn pan over to drain any puddled spray.

Combine all ingredients and mix for 2 minutes. Sprinkle bottom of pan with toasted walnuts (optional) Carefully pour or spoon batter into pan. (Fill no more than ¾ full) Tap on countertop to remove any air bubbles. Bake for 50 minutes to 1 hour. Cool cake in pan on wire rack for precisely 10 minutes. Lift pan and shake from side to side. You should hear the loose cake shifting from back and forth. Then put on serving plate on top of pan and flip over to easily place it. Make sure it is where you want it, after it cools it may be stuck on the plate pretty well.

Caramel Sauce
In a saucepan combine:
½ cup butter or margarine
1 cup brown sugar
¼ cup milk

Melt together over medium heat, bring to boil, stir constantly while boiling for 2 minutes.

Stir in 1 tsp vanilla. Let frosting cool to room temperature. Beat in ¼ cup powdered sugar for sauce type consistency. Increase powdered sugar to 1 ½ -2 cups to create frosting.

Carefully remove cake from pan directly onto serving plate. Evenly pour glaze over top, using a spoon or pastry brush to reach undersides and crannies until cake is completely covered. Garnish with toasted walnuts, if desired.

Cool completely before covering.