Tuesday, February 23, 2010

Frosting a Layered Cake

How to Frost a Layered Cake
Line the sides of your serving plate with strips of wax paper. Place the first layer of cake (right side up) on the wax paper. Frost only the top of the cake.
Gently place the second layer on top of the first. Cover in frosting. (It doesn't matter if crumbs mix with the frosting and it looks an Oreo cake - we'll fix that.)
Refrigerate for about an hour. This will help to set up the first layer of frosting.
Cover cake with second layer of frosting. Slide wax paper strips out from underneath cake. Serve.

Tuesday, February 16, 2010

Slow Cooker Lasagna

Slow Cooker Lasagna
12 lasagna noodles, uncooked (not the oven-ready kind)
1 lb ground beef, browned and drained
1 T Italian seasoning
1 jar (28 oz) spaghetti sauce
.25 c water
16 oz tub cottage cheese
2 c mozzarella cheese

1. Break noodles in half and line the bottom of a greased 4-qt slow cooker with half of the noodles.
2. Stir Italian seasoning into cooked meat and spread half of it on top of the noodles.
3. Layer half of the sauce and water, and half of the cheeses over the beef.
4. Repeat layers once more; cover and cook on low for 4-5 hours.
*Do not cook longer than 5 hours.

Tuesday, February 9, 2010

Oreo Truffles

Oreo Truffles
1.5 rows of Oreos (I do not recommend Double Stuf)
1 pkg (8 oz) cream cheese, softened
2 c chocolate chips

1. Line a cookie sheet with wax paper.
2. Crush Oreos; mix with cream cheese.
3. Melt chocolate chips (I do it in the microwave, stirring every 15 seconds, but you could also use double boiler).
4. Form cream cheese mixture into balls; roll in melted chocolate.
5. Place on wax paper; once all the balls are accounted for, place the cookie sheet in the fridge for at least an hour.

Tuesday, February 2, 2010

Honey Wheat French Bread

Honey Wheat French Bread
1.5 c warm water
2 T yeast (2 packets)
3 T honey (I substitute agave nectar)
2 c whole wheat flour
2 c all-purpose white flour
1 t salt
2 T olive oil

1. Grease and flour two loaf pans; preheat oven to 375*.
2a. Put all ingredients in bread mixer and mix.
2b. For standing mixer, or by hand, follow these directions:
-Pour water into bowl; add yeast and honey and lightly mix. Let sit for 2-3 minutes.
-Add flour and salt; stir in olive oil.
-Knead for 10 minutes, until dough is smooth and elastic.
-Let sit, covered, in a warm place for about 30 minutes, until doubled in size.
3. Halve dough and form into two loaves (I just do this in my hands rather than flouring the countertop); place in loaf pans.
4. Brush tops of loaves with water and bake for 17 minutes.