/home/karlrees/public_html/gallery2/bla Wayne and Rebecca Madsen - Dessert http://www.waynemadsen.com/drupal/taxonomy/term/39/0 en cream cheese frosting http://www.waynemadsen.com/drupal/2009/10/cream-cheese-frosting We've hunted high and low for a cream cheese frosting that is &quot;thick enough&quot; for our preferences -- like decorating cake kind of thickness. This seems to do the trick for us. We use it for <a target="_blank" href="http://www.waynemadsen.com/drupal/2009/10/homemade-homemade-oreo-cookies" title="oreo cookie recipe">homemade oreo cookies</a> too. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>1</td></tr><tr><th>Prep Time</th><td>15 minutes</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">We've hunted high and low for a cream cheese frosting that is &quot;thick enough&quot; for our preferences -- like decorating cake kind of thickness. This seems to do the trick for us. We use it for <a target="_blank" href="http://www.waynemadsen.com/drupal/2009/10/homemade-homemade-oreo-cookies" title="oreo cookie recipe">homemade oreo cookies</a> too. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li> 1&frasl;2 <acronym title="Cup">c</acronym> shortening</li><li>6 <acronym title="Ounce">oz</acronym> cream cheese</li><li>1 <acronym title="Pinch">pn</acronym> salt</li><li>1 <acronym title="Teaspoon">t</acronym> vanilla</li><li>1 <acronym title="Pound">lb</acronym> powdered sugar</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content">Make sure the cream cheese is at room temperature first so it doesn't make lumpy frosting. Blend the shortening and cream cheese well until fluffy. Add the salt, vanilla, and powdered sugar and mix well. 1 pound of powdered sugar was about 3 1/2 cups for me. You can test the thickness as you add the powdered sugar so you can decide when it's thick enough for your needs. If it gets too thick, try adding a bit of water. </div> </div> </div><div class="nodeextra"> Recipes Dessert Sun, 11 Oct 2009 22:29:27 +0000 rebecca 734 at http://www.waynemadsen.com/drupal homemade homemade oreo cookies http://www.waynemadsen.com/drupal/2009/10/homemade-homemade-oreo-cookies We decided Friday that despite lacking a box mix for <a href="http://www.waynemadsen.com/drupal/2005/09/homemade-oreo-cookies" title="the other oreo recipe" target="_blank">homemade oreo cookies</a>, we might still be able to come up with a way to make homemade oreo cookies. We rarely have cake mix boxes on hand, so we sadly rarely make oreo cookies. This time I was determined we would fix this problem. Starting from a devil's food cake recipe from scratch, we altered things until we found a good cookie dough. This seems to be a keeper. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>24</td></tr><tr><th>Prep Time</th><td>45 minutes</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">We decided Friday that despite lacking a box mix for <a href="http://www.waynemadsen.com/drupal/2005/09/homemade-oreo-cookies" title="the other oreo recipe" target="_blank">homemade oreo cookies</a>, we might still be able to come up with a way to make homemade oreo cookies. We rarely have cake mix boxes on hand, so we sadly rarely make oreo cookies. This time I was determined we would fix this problem. Starting from a devil's food cake recipe from scratch, we altered things until we found a good cookie dough. This seems to be a keeper. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>2 1&frasl;4 <acronym title="Cup">c</acronym> flour</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> cocoa powder</li><li>1 1&frasl;2 <acronym title="Teaspoon">t</acronym> baking soda</li><li> 1&frasl;4 <acronym title="Teaspoon">t</acronym> salt</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> shortening</li><li>1 <acronym title="Cup">c</acronym> sugar</li><li>1 <acronym title="Teaspoon">t</acronym> vanilla</li><li>1 <acronym title="Unit"></acronym> egg</li><li>2 <acronym title="Tablespoon">T</acronym> water</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content">Preheat the oven to 350 degrees. Combine the flour, cocoa powder, baking soda, salt, shortening, sugar, vanilla, and egg in a mixer until well mixed. Add water slowly until it reaches a good cookie consistency -- this was about 2 TBSP for us, but might differ for you depending. You need to be able to roll the dough into balls, so don't let the dough get too sticky. Roll cookie dough into small balls, no larger than 1/2 inch in diameter. Bake on a cookie sheet at 350 degrees for about 7-9 minutes, but keep an eye on things so they don't get overcooked on the bottom. Place on cooling rack. When the cookies cool, find matches and put <a target="_blank" href="http://www.waynemadsen.com/drupal/2009/10/cream-cheese-frosting" title="cream cheese frosting recipe">cream cheese frosting</a> between each pair of cookies. (Note to future self: half a batch of frosting should do.) Yum! </div> </div> </div><div class="nodeextra"> Recipes Dessert Sun, 11 Oct 2009 22:17:11 +0000 rebecca 732 at http://www.waynemadsen.com/drupal lemon bars http://www.waynemadsen.com/drupal/2009/08/lemon-bars Stumbled on this recipe online, and the pictures looked enticing. So we made them, and boy are we glad we did. Most lemon bars we've sampled tend to overcook the edge pieces and leave the middle pieces gooey, but this recipe evenly distributes the crispness on both top and bottom while leaving the perfect amount of goo on the inside. These are the best lemon bars we've ever had. Mmm.<div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>24</td></tr><tr><th>Source</th><td>rookie cookie (<a href="http://www.rookie-cookie.com/2008/01/lemon-bars.html" title="http://www.rookie-cookie.com/2008/01/lemon-bars.html">http://www.rookie-cookie.com/2008/01/lemon-bars.html</a>)</td></tr><tr><th>Prep Time</th><td>1 hour</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">Stumbled on this recipe online, and the pictures looked enticing. So we made them, and boy are we glad we did. Most lemon bars we've sampled tend to overcook the edge pieces and leave the middle pieces gooey, but this recipe evenly distributes the crispness on both top and bottom while leaving the perfect amount of goo on the inside. These are the best lemon bars we've ever had. Mmm.</div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>1 <acronym title="Cup">c</acronym> unsalted butter</li><li>3 1&frasl;2 <acronym title="Cup">c</acronym> granulated sugar</li><li>3 <acronym title="Cup">c</acronym> flour</li><li> 1&frasl;8 <acronym title="Teaspoon">t</acronym> salt</li><li>6 <acronym title="Unit"></acronym> eggs</li><li>2 <acronym title="Tablespoon">T</acronym> grated lemon zest (4-6 lemons)</li><li>1 <acronym title="Cup">c</acronym> lemon juice</li><li>1 <acronym title="Unit"></acronym> powdered sugar (for dusting)</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content">Pull out the butter and eggs to get those to room temperature. <p> Preheat the oven to 350 degrees. Grease a 9x13 inch pan. <p> For the crust, cream the butter and just 1/2 cup sugar together until the color lightens (a few minutes). Mix just 2 cups of the flour and the salt on low until just combined with the butter. With floured hands, press the dough into the pan, making a 1/2 inch edge on the sides. Chill for 15 minutes. Bake for 15-20 minutes, until lightly browned. Let cool on a wire rack. Leave the oven on. <p> For the filling, whisk together the eggs, the remaining 3 cups sugar, lemon zest, lemon juice, and the remaining 1 cup flour. Pour the filling over the crust (crust doesn't need to be cooled completely). Bake 30-35 minutes, until filling is set. <p> Let cool to room temperature before cutting into squares. Dust with powdered sugar. </div> </div> </div><div class="recipe-notes"> <div class="box"> <h2 class="title">Notes</h2> <div class="content">Note, I just used the lemon juice in a bottle. I'm sure fresh would be better, but I don't tend to have those on hand. For the same reason, I kind of skipped the zest. Again, I'm sure it would taste lots better, but so it goes.</div> </div> </div><div class="nodeextra"> Recipes Dessert Wed, 19 Aug 2009 01:31:17 +0000 rebecca 713 at http://www.waynemadsen.com/drupal Key Lime Pie http://www.waynemadsen.com/drupal/2009/03/key-lime-pie <p> This was an experiment for this year's Pi day. I got the recipe from my sister, Susan. I kept calling it &quot;Kiwi Lime Pie&quot; though -- maybe next time I'll have to add some kiwi to it so I'm not getting the name mixed up! </p> <p> Of course, then I'll probably call it &quot;Key Lime Pie&quot;.... </p> <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>8</td></tr><tr><th>Source</th><td>Susan Rees</td></tr><tr><th>Prep Time</th><td>30 minutes</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content"><p> This was an experiment for this year's Pi day. I got the recipe from my sister, Susan. I kept calling it &quot;Kiwi Lime Pie&quot; though -- maybe next time I'll have to add some kiwi to it so I'm not getting the name mixed up! </p> <p> Of course, then I'll probably call it &quot;Key Lime Pie&quot;.... </p> </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>2 <acronym title="Cup">c</acronym> graham crackers, crushed (12 whole crackers)</li><li> 1&frasl;4 <acronym title="Cup">c</acronym> sugar</li><li> 1&frasl;3 <acronym title="Cup">c</acronym> butter, melted</li><li>4 <acronym title="Unit"></acronym> large egg yolks</li><li>1 <acronym title="Can">cn</acronym> sweetened condensed milk (14 oz)</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> fresh key lime juice (nellie and joe&#039;s famous key west lime juice, if you can find it)</li><li>2 <acronym title="Teaspoon">t</acronym> grated lime peel</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> whipping cream</li><li> 1&frasl;2 <acronym title="Teaspoon">t</acronym> vanilla</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content"><p> Crush the graham crackers, stir in the sugar and mix in the melted butter. Press this mixture in the bottom and sides of a pie plate. Cool this in the fridge for about a half hour so it can firm up. </p> <p> Preheat the oven to 350. </p> <p> Beat the egg yolks until they change to a thick, light yellow (you want them to stiffen a bit -- about five minutes). Add the milk and continue to beat (another 3-4 minutes). Stir in the key lime juice and mix till blended; key lime juice is more flavorful than regular lime juice. Stir in the lime peel. Pour this mixture into the pie shell. Bake at 350 for 12-15 minutes. </p> <p> Let the pie cool on a cooling rack until it's cool, and store covered in the fridge until serving time. </p> <p> To make the whipped cream, beat the whipping cream with about a TBSP sugar and the vanilla until it starts to firm up (but not long enough that it's butter!). This might make too much for this one pie, it depends whether you coat the whole pie or let people serve themselves. </p> </div> </div> </div><div class="nodeextra"> Recipes Dessert Sun, 15 Mar 2009 16:28:54 +0000 rebecca 664 at http://www.waynemadsen.com/drupal monkey bread http://www.waynemadsen.com/drupal/2008/06/monkey-bread I had heard tell of such a thing as monkey bread, but I used father's day as an excuse to actually look up a recipe or two and try it out. Soooo good. Why didn't I try it before? Reminds me of my friend Amy's &quot;caramel rolls&quot; recipe, with variations on the theme. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>4</td></tr><tr><th>Prep Time</th><td>2 1&frasl;2 hours</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> <a href="/drupal/taxonomy/term/68">Breakfast</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">I had heard tell of such a thing as monkey bread, but I used father's day as an excuse to actually look up a recipe or two and try it out. Soooo good. Why didn't I try it before? Reminds me of my friend Amy's &quot;caramel rolls&quot; recipe, with variations on the theme. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li> 1&frasl;2 <acronym title="Unit"></acronym> dinner roll dough (see below)</li><li>2 <acronym title="Tablespoon">T</acronym> melted butter</li><li> 1&frasl;3 <acronym title="Cup">c</acronym> white sugar</li><li> 1&frasl;3 <acronym title="Cup">c</acronym> brown sugar</li><li>2 <acronym title="Teaspoon">t</acronym> cinnamon</li><li> 2&frasl;3 <acronym title="Cup">c</acronym> sugar</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> butter</li><li>1 <acronym title="Teaspoon">t</acronym> vanilla</li><li>1 <acronym title="Cup">c</acronym> frozen berries</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content"><p> Prepare half of a dinner roll recipe (described <a href="http://www.waynemadsen.com/drupal/2007/10/dinner-rolls" title="dinner roll recipe" target="_blank">here</a>). Stir together 1/3 cup white sugar, 1/3 cup brown sugar, and a teaspoon cinnamon. When it comes time to shape the dough (after the first rise), divide the dough into 36 small balls, dip in melted butter, and roll in a mix of white sugar, brown sugar, and cinnamon.<br /> Place in a greased bundt pan or a 2-quart baking dish (should take up no more than half the baking area so there is rising room). At this point, you can refrigerate the whole dish until the next day and pick up where you left off, or continue with the recipe. </p> <p> Let the shaped dough rise 30 minutes (whether you refrigerated it or not). While it is rising preheat the oven to 350 degrees. Heat the butter, sugar, vanilla, cinnamon, and frozen berries in a pot until the butter is melted and the sugar is dissolved. You can use the leftover dipping sugar; just add enough extra white sugar to make up whole amount. </p> <p> Pour the berry sauce over the dough balls. Bake at 350 degrees for 35 minutes. Turn out on a plate and pull apart to enjoy! Mmm...monkeys know how to make their breads! </p> </div> </div> </div><div class="recipe-notes"> <div class="box"> <h2 class="title">Notes</h2> <div class="content">Though I have an obvious preference for homemade dough, you can opt to make a simplification: the bread machine dough cycle can be used with your favorite dough recipe; you can use frozen rolls; or if you must you can use those canned rolls they sell. </div> </div> </div><div class="nodeextra"> Recipes Breakfast Dessert Mon, 16 Jun 2008 02:21:35 +0000 rebecca 584 at http://www.waynemadsen.com/drupal Ghirardelli dark chocolate truffles http://www.waynemadsen.com/drupal/2008/06/ghirardelli-dark-chocolate-truffles Yay for truffles. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>30</td></tr><tr><th>Source</th><td><a href="http://www.ghirardelli.com" title="www.ghirardelli.com">www.ghirardelli.com</a></td></tr><tr><th>Prep Time</th><td>2 1&frasl;2 hours</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">Yay for truffles. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li> 1&frasl;3 <acronym title="Cup">c</acronym> heavy whipping cream</li><li>6 <acronym title="Tablespoon">T</acronym> unsalted butter</li><li>2 <acronym title="Cup">c</acronym> ghirardell 60% cacao chocolate chips</li><li> 1&frasl;3 <acronym title="Cup">c</acronym> ghirardelli unsweetened cocoa</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content">Bring the cream to a simmer. Add in the butter and stir until melted. Add the chocolate to saucepan, stirring until completely smooth. Remove from heat and pour the chocolate mixture into a shallowbowl. Cool, cover and refrigerate until frim, at least two hours. Roll mixture into 1-inch balls and coat in cocoa. </div> </div> </div><div class="nodeextra"> Recipes Dessert Mon, 09 Jun 2008 03:16:17 +0000 wayne 574 at http://www.waynemadsen.com/drupal Strawberry Sorbet http://www.waynemadsen.com/drupal/2008/06/strawberry-sorbet A light sorbet, but a bit tricky to make it right. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>6</td></tr><tr><th>Prep Time</th><td>3 1&frasl;2 hours</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">A light sorbet, but a bit tricky to make it right. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>1 <acronym title="Package">pk</acronym> jello (4 oz)</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> sugar</li><li>1 1&frasl;2 <acronym title="Cup">c</acronym> boiling water</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> grapefruit juice, freshly squeezed</li><li>1 <acronym title="Cup">c</acronym> fresh fruit</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content"><p> Boil water. In a mixing bowl, mix sugar, jello and boiling water until everything dissolves. Add grapefruit juice. Mix half the jello mixture into a blender with the fresh fruit. Only blend briefly, to mash the fruit. Add the remaining jello mixture and blend until frothy. You want to have a good amount of air in the mixture, as this is a key ingredient of any frozen treat. </p> <p> Put the sorbet mixture into a quart size ice cream maker. Usually you can't get the mixture to harden beyond the &quot;soft serve&quot; stage, but once the freezing process is in full swing and the crystal particles are tiny, remove from the ice cream maker and put in an air tight container in the freezer. Let sit for a few hours, stirring occasionally to make sure your mixture a) doesn't get thick ice crystals and b) doesn't separate.  </p> </div> </div> </div><div class="nodeextra"> Recipes Dessert Mon, 09 Jun 2008 03:04:20 +0000 wayne 573 at http://www.waynemadsen.com/drupal doughnuts http://www.waynemadsen.com/drupal/2008/03/doughnuts None of my recipe books have a good yeast doughnut recipe, just cake doughnuts, so off to the internet we went. I modified it slightly to fit our needs. And I thought of our niece, Megan, the whole time we made these. Mmm. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>25</td></tr><tr><th>Source</th><td>Alton Brown</td></tr><tr><th>Prep Time</th><td>30 minutes</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">None of my recipe books have a good yeast doughnut recipe, just cake doughnuts, so off to the internet we went. I modified it slightly to fit our needs. And I thought of our niece, Megan, the whole time we made these. Mmm. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>1 3&frasl;4 <acronym title="Cup">c</acronym> milk</li><li>2 1&frasl;2 <acronym title="Ounce">oz</acronym> vegetable shortening (about 1/3 cup)</li><li>4 1&frasl;2 <acronym title="Teaspoon">t</acronym> instant yeast (2 pkgs)</li><li> 1&frasl;3 <acronym title="Cup">c</acronym> warm water</li><li>2 <acronym title="Unit"></acronym> eggs, beaten</li><li> 1&frasl;4 <acronym title="Cup">c</acronym> sugar</li><li>1 1&frasl;2 <acronym title="Teaspoon">t</acronym> salt</li><li>1 <acronym title="Teaspoon">t</acronym> nutmeg</li><li>23 <acronym title="Ounce">oz</acronym> flour, plus some for dusting</li><li>2 <acronym title="Cup">c</acronym> oil (canola)</li><li>2 <acronym title="Cup">c</acronym> powdered sugar</li><li>1 <acronym title="Teaspoon">t</acronym> vanilla</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content"><p> Heat 1 and a half cups milk in the microwave about a minute and a half to two minutes, till it's hot enough to melt shortening. The other 1/4 cup is for the glaze recipe Put the shortening in the heated milk and stir till combined. Set aside. </p> <p> Put warm water in your mixing bowl; sprinkle yeast in and let sit a few minutes. Add the milk/shortening mix when it's lukewarm. Add half the flour, eggs, sugar, salt, and nutmeg. Combine till well mixed using the dough hook. </p> <p> Add the rest of the flour and beat well 3-4 minutes more. At this point the dough looked way too wet, so I added a little more flour. I'll have to try again and actually measure how much more I added: till it looked moist but not soupy. It didn't quite form a ball around the dough hook, so softer than bread dough. Spread some oil in another bowl, and transfer the dough to the oiled bowl. Cover and let rest for an hour (till it doubles in size). </p> <p> On a well-floured surface, roll out dough to 3/8 inch thickness. Don't worry, it will rise more later. Cut out doughnut shape using a 2 1/2 to 3 1/2 diameter ring (we used our one cup measuring cup!), and the center using a 7/8-1 inch ring (or a frosting decorating tip, or just put your finger through the middle and spread the hole a little...). Set the doughnuts on a floured baking tray, cover, and let rest for half an hour. </p> <p> During the last 15 minutes of rise time, start preheating the oil in a fryer (we used a deep skillet) to about 365 degrees F. You want enough oil to cover about half of the height of the doughnuts. Place the doughnuts in the oil gently so they don't splash, and cook about a minute each side until brown. Adjust the temperature if the doughnuts aren't browning nicely in about a minute per side. Let cool on a cooling rack placed over a baking sheet (so the grease can drip somewhere other than your counter top). </p> <p> Let the doughnuts cool about 10-15 minutes. Mix the 1/4 cup milk, powdered sugar, and vanilla to make the glaze. Dip the doughnuts in the glaze and put on a cooling rack over a baking sheet (so the glaze drips somewhere other than your counter top). If it's easier for you, dip one side at a time and let harden before dipping the second side. </p> </div> </div> </div><div class="nodeextra"> Recipes Dessert Sun, 02 Mar 2008 06:32:46 +0000 rebecca 509 at http://www.waynemadsen.com/drupal Rebecca's strawberry cake http://www.waynemadsen.com/drupal/2008/03/rebeccas-strawberry-cake A moist strawberry cake from scratch. We don't use box cakes. <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>12</td></tr><tr><th>Prep Time</th><td>20 minutes</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">A moist strawberry cake from scratch. We don't use box cakes. </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>2 <acronym title="Cup">c</acronym> sugar</li><li>1 <acronym title="Cup">c</acronym> butter, softened</li><li>2 3&frasl;4 <acronym title="Cup">c</acronym> flour</li><li>2 1&frasl;2 <acronym title="Teaspoon">t</acronym> baking powder</li><li>1 <acronym title="Tablespoon">T</acronym> vanilla</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> strawberry puree</li><li>1 <acronym title="Package">pk</acronym> gelatin, strawberry (3 ounces)</li><li>4 <acronym title="Unit"></acronym> eggs (room temperature)</li><li>1 <acronym title="Cup">c</acronym> milk (room temperature)</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content"><p> 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or springform pans. </p> <p> 2. In a large bowl, cream together the butter (let soften to room temperature), sugar and dry strawberry gelatin (about 3 ounces) until light and fluffy. Beat in eggs (also at room temperature) one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. </p> <p> 3. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes before tapping out to cool completely. </p> </div> </div> </div><div class="recipe-notes"> <div class="box"> <h2 class="title">Notes</h2> <div class="content">Make sure your eggs and butter and milk are at room temperature before mixing, or it will mess up the structure of the cake. </div> </div> </div><div class="nodeextra"> Recipes Dessert Sat, 01 Mar 2008 20:03:45 +0000 wayne 508 at http://www.waynemadsen.com/drupal Oatmeal Raspberry Bars http://www.waynemadsen.com/drupal/2007/09/oatmeal-raspberry-bars A quick oatmeal dessert from Wayne&#39;s childhood. It is easy to make and very tasty.<br /> <div class="recipe-summary"> <div class="box"> <h2 class="title">Summary</h2> <div class="content"><table><tr><th>Yield</th><td>10</td></tr><tr><th>Prep Time</th><td>15 minutes</td></tr><tr><th>Tags</th><td><a href="/drupal/dessert">Dessert</a> </td></tr></table></div> </div> </div><div class="recipe-description"> <div class="box"> <h2 class="title">Description</h2> <div class="content">A quick oatmeal dessert from Wayne&#39;s childhood. It is easy to make and very tasty.<br /> </div> </div> </div><div class="recipe-ingredients"> <div class="box"> <h2 class="title">Ingredients</h2> <div class="content"><div class="item-list"><ul><li>1 <acronym title="Cup">c</acronym> brown sugar</li><li>1 1&frasl;2 <acronym title="Cup">c</acronym> flour</li><li>1 <acronym title="Teaspoon">t</acronym> salt</li><li> 1&frasl;2 <acronym title="Teaspoon">t</acronym> baking soda</li><li>1 1&frasl;2 <acronym title="Cup">c</acronym> oatmeal</li><li> 1&frasl;2 <acronym title="Cup">c</acronym> margarine</li><li>12 <acronym title="Ounce">oz</acronym> jar of raspberry jam</li></ul></div></div> </div> </div><div class="recipe-instructions"> <div class="box"> <h2 class="title">Instructions</h2> <div class="content">Mix together sugar, flour, salt soda and oatmeal. Cut in margarine.<br /> Press half into 9x13 pan.<br /> Spread with raspberry jam.<br /> Sprinkle other half on top and lightly press.<br /> <br /> Bake at 400 degrees for 20-25 min.<br /> Cool. Cut into bars </div> </div> </div><div class="nodeextra"> Recipes Dessert Thu, 13 Sep 2007 04:05:13 +0000 rebecca 429 at http://www.waynemadsen.com/drupal