Fried Cauliflower

This recipe is wonderful please enjoy...Sandra

Hawaiian Baked Turkey And Swiss Sandwiches

1 12 pack King’s Hawaiian Original Rolls
1 package sliced deli Turkey
1 package sliced Swiss cheese
1 1/2 sticks unsalted butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
How to make it
Melt butter and mix in mustard and Worcestershire sauce. Simmer for several minutes.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).
In a greased 9×13 pan, place bottom half of rolls and put 1/3 of the butter mixture over the bottom of the rolls. Layer the ham and cheese on top.
Replace the tops of the rolls and put the remaining butter mixture over top.
Cover and bake at 350 degrees for 15-20 minutes. Separate for serving.

Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

When you make this cake you can use a good chocolate fudge cake mix or make it from scratch because all the toping you can't tell the difference … Sandra

Scratch Cake
2 cups sugar
1 & 3/4 cups flour
3/4 cup cocoa powder
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk or heavy Cream
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

For the Whipped Cream Cheese Buttercream:
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla extract
4 cups powdered sugar

First, preheat your oven to 350F.
Spray 3 round cake pans with cooking spray
Dust the pans lightly with flour, set aside.

In a Large mixing bowl or mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.

Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
Pour the batter evenly in each of the sprayed/floured cake pans

Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

Once removed, transfer to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting Instructions:

Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Instructions:

In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again
add in the cocoa and the milk & vanilla
Whip all of the ingredients until they are thoroughly incorporated

Beat at High speed for about one minute or until fluffy.
Once you are ready to assemble the cake:
Level the cakes with a cake leveler to assure perfect stacking of the cake layers
Place the bottom layer on a cake plate.

Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
Top with the second leveled layer and repeat the process.
Lastly, top with the third layer.
Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes

Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
Refrigerate until ready to serve.

Don't forget the ch6colate chips

White Chocolate Bread Pudding

Ingredients
7-8 cups bread cubed into 1-inch
3 1/2 cups heavy cream divided

1 cup milk
1/2 cup sugar
2 tbsp vanilla extract
18 oz white chocolate coarsely chopped and divided
7 egg yolks
2 eggs

Instructions
Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray.
In large saucepan over medium heat combine 3 cups whipping cream, milk and sugar. Bring to simmer, stirring until sugar dissolves. Remove from heat and whisk in 12oz chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.
In a large bowl combine yolks and eggs to blend. Slowly whisk in warm chocolate mixture to combine. Whisk in vanilla. Gently fold in the bread cubes, and let soak for 30 minutes. Pour into the prepared pan, and cover with foil.
Bake 30 minutes, then uncover and bake until top is golden brown, about 10-15 minutes. While the bread pudding is baking, make the white chocolate sauce.
Use a microwave-safe bowl to heat the white chocolate with the heavy-cream for a minute. Stir until chocolate has completely melted. Pour over each bread pudding serving. Top with vanilla ice cream.

FOUND RECIPE 

https://cakescottage.com/2019/09/28/white-chocolate-bread-pudding/

Party Sandwiches

Pimento-Cheese Sandwiches
Ingredients
1/2 lb. sharp yellow Cheddar cheese
1/2 1b.Papper Jack cheese
1/4 tsp. cayenne pepper
5 tbsp. mayonnaise
3 tbsp. chopped marinated roasted red pepper
slice firm bread

Directions
Stir together cheese, cayenne pepper, dry mustard, and mayonnaise in a medium bowl.T add roasted red pepper, and stir to combine.

Cream Cheese Sandwiches

Ingredients
8 oz cream cheese softened
1/2 cup slivered almonds toasted
1 tsp lemon juice
1 tsp lemon zest
1/4 tsp salt
Small can crushed pineapple drain very dry

Mix together cream cheese,pineapple, almonds, lemon zest and juice along with salt until well combined.
Spread on bread.

Egg Salad

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Mix together and chill

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Plain Pound Cake

Ingredients

For the Pound Cake:

 3 sticks BUTTER at room temperature

3 Cup Sugar

6 Large eggs- at room temperature

3 cup All-purpose flour

3 tsp Baking powder

1 Cup Milk- at room temperature

1 tsp Vanilla

Preheat oven to 325°. Prepare a generously greased and floured bundt pan.
Allow margarine to come to room temperature. Cream butter Beat in sugar and cream until well blended. Don’t rush this step; allow to beat for at least 5 minutes.
Slowly add eggs 1 at a time and make sure each one is well mixed.
In a separate bowl, sift flour first and then measure out 3 cups. Sift an additional 3 times. rounds of sifting, your hand might not like it, but just do it! Add baking powder.
Add half of the dry ingredients and then half of the milk. Add the second half of your dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined. Add vanilla last.
Bake at 325° for 55-60 minutes. Do not open oven door while baking until 55mins. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven. Allow cake to cool for at least 30 minutes before attempting to remove from the pan.

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