Friday, August 30, 2013

Chocolate Chip Bundt Cake

This cake reminds me of a chocolate chip cookie.
Ingredients include sour cream for an
extra-moist cake.
I get to use my new Nordic Ware Classic Bundt Pan.
I loved how well their Swirl pan worked
on my Lemon Lover's Bundt Cake.
 Truly no-stick. A must when bunting!
 Mix all the ingredients in a large bowl,
 adding the mini chocolate chips last.
 Pour into a sprayed bundt pan.
 Bake @350 fo about 40 minutes.
 Let it cool in the pan for about 15 minutes,
then invert. Nothing sticks in this pan.
It releases the cake with ease. Love that.
 Dusting with powdered sugar is all it needs.
 But you could also drizzle with
Vanilla Butter Glaze.
 Mix until creamy and add vanilla.
 Scoop into a small baggie and snip off one corner.
 Starting on the inside, squeeze on the frosting.
A stripe of glaze with each slice
Loaded with chocolate chips. Enjoy a slice with
your favorite go-with cake beverage; coffee, tea,
or a glass of cold milk. 
 Bring a slice to your neighbor, friend or someone
you love, like, or just tolerate!

That's my favorite part of baking.....the sharing.

Chocolate Chip Bundt Cake
1 box yellow cake mix
1 box instant vanilla pudding
1 C (8 oz) sour cream
1/2 C water
1/2 C oil
3 XL eggs
1 t vanilla
1 C mini chocolate chips
Combine all ingredients except chocolate 
chips in a large bow.
Mix to combine on low and then beat
on on medium for 2 minutes. Add the 
chocolate chips and mix in on low.
Pour into a sprayed bundt pan.
Bake @350 for 40-45 minutes
Cool on rack for 15 minuted before
inverting onto a cake plate.
Let cool completely before glazing.

Vanilla Butter Glaze
3 T butter, melted
2 C powdered sugar
2 T milk
1 t vanilla
Mix until smooth.
Drizzle on cake, or put into a small
baggie, snip of a small corner
 and squeeze on stripes.


Wednesday, August 28, 2013

Chicken Waikiki Beach

A little retro, vintage recipe today. A tropical dish
with pineapple and green pepper in a 
sweet-and-pungent sauce.
Chicken Waikiki Beach is from the McCall's 
recipe card collection from 1973.
 Does anyone remember collecting these?
I still have mine, though I now keep them
in my antique file drawers.
 I had chicken breasts, but you can use any chicken
parts. I skinned them and left them bone-in.
 Shake the chicken in a bag with 1/2 C flour.
 Drain the pineapple chunks and add enough
water to measure 1-1/4 C.
 While you brown the chicken combine the sauce
ingredients in a medium pan.
 Bring to a boil, stirring for 2 minutes.
Put the browned chicken in a 9x13 casserole
and sprinkle with salt and pepper.
 Pour the cooked sauce over the top.
Bake for about 20-30 minutes.
 Cut up a large green pepper
 I reserve the pepper and pineapple in the
now-empty sauce pan until needed.
Take the chicken out of the oven after 20-30
minutes and add the green pepper and pineapple.
 Return to oven and bake another 20-30 minutes.
Until the chicken is done. Total time was about
45 minutes for me. It depends on  how big the
chicken pieces are. Breasts take less time.
 The sauce gives the chicken a nice glaze.
 Serve with rice
 and a spoonful of the sauce from the bottom.

Chicken Waikiki Beach
1 Chicken-cut up: 
(2 whole legs and 2 breasts, or
4 breasts; or your choice)
1/2 C flour
1/3 C vegetable oil
1 t salt
1/4 t pepper
Skin chicken, wash and pat dry with paper towels.
Coat with flour. Heat oil in a large skillet. 
Add the chicken and brown on all sides. 
Remove to a 9x13 pan. 
Sprinkle with salt and pepper. 
Pour sauce over chicken.
1 can (20oz) pineapple in juice
1 large green pepper, cubed
3/4 C sugar (up to 1C)  
3/4 C cider vinegar
2 T cornstarch
1 T soy sauce
1/4 t ginger
1 chicken bouillon cube
Drain pineapple, pouring juice into 2-cup 
measure. Add enough water to make 1-1/4 C.
In a medium saucepan, combine the juice,
sugar, vinegar, cornstarch, soy sauce,
ginger, and bouillon cube; bring to a boil, stirring
constantly. Boil 2 minutes. Pour over chicken.
Bake @350, uncovered, 20-30 minutes. Add 
pineapple and green pepper. Bake 20-30 minutes
 longer. Serve with fluffy white rice.

tip: You can make this recipe using
boneless chicken breasts in less time.
After browning the chicken,
add the green pepper, pineapple and pour
the sauce over. Bake for 20 minutes.

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Confessions Of A Plate Addict,
Between Naps On The Porch,
Common Ground, The Charm Of Home,
Rattlebridge Farm, My Romantic Home

Friday, August 16, 2013

Lemon Lover's Bundt Cake

The real star of this pretty cake is the
Nordic Ware Heritage Bundt Pan.
The deep swirl pattern makes any cake spectacular!
 This recipe is from the 70's and starts with
cake mix and Jello. Note: Depending on how
  intense you want the lemon flavor, you can
either use lemon or yellow cake mix.
When I use the DH Lemon Supreme cake
 mix I sometimes don't even need the Jello.
I've done it both ways.
 Mix in oil, water and eggs.
 Beat 4 minutes.
 Pour into a prepared bundt pan
(sprayed with Baker's Secret or any baking spray)
Bake until golden; about 35-40 minutes.
 Let cool on a rack for 15-20 minutes.
 Invert onto a pretty cake stand.
The pan easily released the cake.
 Look at those deep perfect swirls!
 Perfect for catching the glaze.
I love how easy and pretty bundt cakes are.
 I bought the Rose Bundt  pan several 
years ago and now have a nice little
 collection of pretty bundts. I often find them on 
sale; it's hard to resist.
Add more glaze or dust with powdered sugar,
 or do both!
Serve a slice plain or top with fresh berries.
It's very moist, tart and sweet.
I like to make a cake for the weekend.
I like to see it's 'lets's have Kaffee und Kuchen'
look on my kitchen island.

Tip: Get info on the pan at Nordic Ware.
Search for stores with the best prices online.

Lemon Lover's Bundt Cake
1 box cake mix, lemon or yellow
1 lemon jello
(see note above)
3/4 C water
3/4 C oil
4 L eggs
Beat all ingredients 4 minutes with a mixer. 
Spray bundt pan with baking spray.
Pour in the batter. Bake at 350 for 
35-40 minutes. Cool in pan for 20 minutes.
Invert onto cake plate and cool completely.
Dust with powdered sugar or drizzle with
glaze: 1 C powdered sugar 
and 3 T lemon juice.