Very Tasty “Mud” Recipes – Luby’S Mississippi Mud Cake And Mud Hens

Remember the fun of making mud pies when you were a child?  I remember my daughter making them for my grandfather and how he dutifully sat under a shade tree for hours telling her how good they were.  But, now that we are all grown-up, it is time to get into the chocolate and make some very tasty adult “Mud” desserts.  Our first recipe is from a popular cafeteria chain here in Texas called Luby’s Cafeterias.  They serve a popular Mississippi Mud Cake and shared this recipe with us.  The second recipe is for Mud Hens; they may not sound very good but you can rest assured they are.

LUBY’S MISSISSIPPI MUD CAKE

Cake:

2 sticks butter or margarine, softened

2 cups granulated sugar

1/3 cup unsweetened cocoa

4 extra-large eggs

1 3/4 cups all-purpose flour

1 cup chopped pecans

1 tsp vanilla

Icing:

1 stick butter or margarine

1 3/4 cups sifted powdered sugar

2 cups miniature marshmallows

2 tbsp + 2 1/2 tsp unsweetened cocoa powder

1/4 cup milk

1/2 cup pecan pieces

Preheat oven to 350 degrees.  Grease and lightly flour a 9 x 13-inch baking pan.

For cake:  In a large bowl, beat together the butter, sugar, and cocoa until smooth and creamy.  Add the eggs, one at a time, beating well after each addition.  Add the flour, pecans, and vanilla to the mixture.  Mix just until blended and pour the batter into the prepared pan.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.

For icing:  Combine butter, powdered sugar, marshmallows, cocoa powder, and milk in a medium saucepan.  Cook over medium heat just until the marshmallows are melted, stirring almost constantly. Drizzle over cake, sprinkle with pecans and cool completely.  Garnish each piece with a dollop of whipped cream and a maraschino cherry, if desired.

MUD HENS

1/2 cup butter

1 cup sugar

3 egg yolks

1 egg white, reserving 2 egg whites

1 1/2 cups flour

1 tsp baking powder

1 tsp vanilla

1/2 tsp salt

1 cup chopped nuts

1 cup brown sugar

Preheat oven to 350 degrees.

Mix butter, sugar, egg yolks, 1 egg white, flour, baking powder, vanilla, and salt together.  Spread very thinly in a greased 9 x 13-inch baking pan.  Sprinkle with nuts.  Beat the two remaining egg whites until stiff and beat in the brown sugar.  Spread over the nuts.  Bake for 30 minutes.  Cut into 24 squares while still hot.

Enjoy!

You will find more delicious dessert recipes at http://ladybugssweettreats.blogspot.com



Technorati Tags: Cake, Hens, Luby'S, Mississippi, Recipes., Tasty, Very

The Best Cake Designs and Recipes

Everyone loves cake. Impress your family and friends with delightfully decorated cakes. The use of an icing or some sort of garnish will add an air of elegance to your cake designs.

Creating beautiful and delicious cakes is not as frightening as it might seem. Whether you prefer rich chocolate cake or creamy cheesecake, choose one of the cake recipes below and enjoy step-by-step guidance for the preparation process.

Your loved ones will appreciate these divine, dazzling and elegant cakes.

DEVIL’S FOOD CAKE – COUNTRY LIVING HOLIDAYS

Ingredients

1/4 c. Butter or margarine, softened

1 1/2 c. Sugar

1/4 Tsp. Salt

1 Tbs. Vanilla

3/4 c. Unsweetened cocoa

3 1/2 c. Unsifted cake flour

2 Tsp. Baking soda

2 1/2 c. Water

4 Egg whites, at room temp.

Cocoa frosting

Chocolate glaze

Confectioners’ sugar and -unsweetened cocoa (opt. for checkerboard decoration)

Directions

1. Heat oven to 350′F. Generously grease and flour three 9-inch round

cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 C

sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top

of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.

Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans. Bake until centers spring

back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool

completely.

7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin

smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with

a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until

glaze is firm.

10. Decorate top with cocoa and confectioners’ sugar checkerboard just

before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners’ sugar over cake. Remove strips.

Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb. confectioners’ sugar, 1/3 C unsweetened cocoa, 1 Tsp. ground cinnamon, 3/4 Tsp. vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 Tbs. butter. Stir in 3 Tbs. cold water and 1/4 C confectioners’ sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays, a source for cooking and recipes.  Scanned and fixed by Di Pahl.

CRANBERRY AND WHITE CHOCOLATE CHEESECAKE

Ingredients

CAKE 4 oz. White chocolate, chopped

2 pkg. 8-oz cream cheese

3/4 c. Sugar

3 Eggs

2 Tsp. Vanilla

pinch Salt

3 c. Sour cream

CRUST: 1 c. Graham cracker crumbs

2 Tbs. Butter, melted

2 oz. White chocolate, chopped

GLAZE: 2 c. Cranberries

1/3 c. Sugar

1 Tsp. Cornstarch

Grated white chocolate for Garnish if desired

Directions

Recipe for Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch spring form pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.

Recipe for Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1, inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

Recipe for Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries separately. Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living, December 1993.

Articles courtesy of the cooking site cake Recipes



Technorati Tags: best, Cake, Designs, Recipes.

Learn About Edith’S Cake

Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.

The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.

Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that. Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)

I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.

EDITH’S APPLESAUCE CAKE

Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9″ x 12″ pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.

Information on how to eat a pomegranate can be found at the Fruits And Vegetables site.



Technorati Tags: About, Cake, Ediths, Learn

how to make a chocolate cake


Mine and georgias cake



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Ediths Cake That Thrilled the French

Twenty-three chefs who cooked for world royalty and heads of state the Club des Chefs des Chefs were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.
They were stunned. Happily so, it seems. The chef for the president of France said, looking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.
But the desserts impressed them most. Especially one they could not name. One they described as a light pain depicts spice cake with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.
The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.
Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Ediths family had been enjoying long before that. Her daughter, Loren Elle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. So far as I know, Edith did not actually feed any to a French chef
I like to think Ediths version is better than Betty Grofs, because that recipe says toots with vanilla or chocolate frosting if desired. Whereas Edith gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I am not implying that Edithis frosting is hmble. It is not.   It   is  purely wonderful, as is her cake.
Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.
EDITHS APPLESAUCE CAKE
Cream together helf cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-helf cups applesauce.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, helf tsp. allspice, helf tsp. nutmeg, and 1.4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3.4 cup chopped walnuts.
Lightly oil a 9x 12an and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cakes center springs back when touched. Frost with chocolate frosting when cool.
Chocolate Frosting Combine in a heavy saucepan or double boiler 1 square bakers unsweetened chocolate, 1 cup sugar, 1.4 cup butter, and 1.3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin The removal of unwanted body hair is a major concern for many women, especially since so many of the methods available to remove it involve sharp razors or harsh chemicals. Even so, countless women deal with these same hair removal techniques day after day for fear of unwanted stubble, odor, and a feeling of being less than feminine. An easier solution exists to the problem of unwanted body hair, however; the Smooth Away pad is designed to gently remove hair from even the most sensitive areas without the need for any blades or irritating chemicals. Even better, the pads also exfoliate the skin to give it a healthy and vibrant look without the need for expensive spa treatments or messy exfoliating creams.
The Smooth Away pads use thousands of tiny crystals to exfoliate the skin and rub away the hair that you want to remove. The pads contain no additional chemicals that can be harmful to the skin or irritate sensitive areas, and because the pads are covered with crystals they can be used time and time again and still be effective. Best of all, using Smooth Away pads will not only provide you with the physical effects of removing hair that you don’t want and improving the look of your skin but it will also assist you in building your self-confidence as you no longer have to worry about unwanted hair or embarrassing razor cuts.finish.

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Technorati Tags: Cake, Ediths, French, Thrilled

Cutting the wedding cost – as well as the cake

Saving Money on Your Wedding

It’s true that we’re in the midst of a global financial mess right now, but you can still have the wedding you’ve always wanted. One bridal magazine has stated that the average cost of an Australian wedding is $39,114. That means that a lot of couples start off their lives together with a lot of debt to handle. And because financial worries can be a major stress on relationships, it stands to reason that that’s something you don’t want to do. Therefore, one of the leading Sunshine Coast wedding venues offers tips that can help avoid just that situation if you’re about to walk down the aisle.

To get started:

Decide who’s going to pay for what, and set a budget so that you don’t overspend. Make a list of everything you’re going to need and set a spending limit for each item, too, based upon your overall budget. Decide on how many groomsmen and bridesmaids you need. And don’t ask someone to be a bridesmaid just because you were one at her wedding. In fact, you may want to dispense with bridesmaids and groomsmen altogether. Perhaps just have a best man and maid of honour instead; sleek, sophisticated, and streamlined.

Deciding on your dress:

Here’s a hot tip: If you don’t have someone in your family or among your friends who sews, take your measurements and send them to someone who does just that on eBay. Wedding forums will tell you what you need to know about the best eBay sellers who sell their services making wedding gowns. You can hire a good and inexpensive person to make your wedding gown for a lot less money than it would take to buy one. And take some time to check out styles you like well before the wedding so that you have time to choose.

Other options for getting your dress inexpensively:

Shop at the end of a particular season and buy a dress on clearance. Or, check out online sites and auctions or outlet stores for bargains. One caveat with the online auctions or sites is that you’re not going to quite know what you’re getting, so be careful when you’re shopping this way. But you can use the wedding forums to check out ebay sellers as chances are somebody else will have had some dealings with them. “Rent” your dress instead of buying it. It’s cheaper, and it saves you the trouble of having to sell your dress later or keeping it (unless you are going to wear it again). Borrow your dress. If you and someone you know are the same sizes, why not? Again, much cheaper than buying your dress.

Getting your jewellery:

Borrow it; as the old phrase says, you should have, “Something old, something new, something borrowed and something blue” on your wedding day, so these are great items to borrow. And, it makes your day more special as well. Use just one piece of jewellery, like a necklace. This is especially important if your dress is very ornate because the simplicity of the jewellery will let it stand out.

Hair and makeup:

Have your hair and makeup done by students at a local beauty school. Make arrangements early and give them a trial run before the big day to make sure you’ll be happy with the results. Do your own facial at home. Treat yourself to a “free makeover” on the morning of your wedding by visiting the cosmetic counter at a department store. Ask a friend or friends to do your hair and makeup on the morning of the big day.

Choosing the flowers:

Choose flowers that are in season, because they will be much cheaper than those out of season or those that are particularly exotic. In addition, a simple bouquet will look lovely and do the job just as well as an elaborate one, and it will be much less expensive, too. Pick a bouquet from your own garden, or your friends’ or families’ gardens. Use the bouquets from the ceremony as centrepieces at the reception. Or, to save even more money, have the ceremony and reception at the same place so that no special arrangements need to be made. If you get married during major church holiday, such as Easter or Christmas, the church may already have flowers in place that can simply serve in your ceremony, too. Make your own table decorations from “non-flower” items like confetti, balloons, pretty dishes of chocolates — the list is endless. Be creative!

Your wedding cake:

Instead of giving you a wedding present, ask a friend or relative to make your cake for you. Have wedding cake as your dessert at the reception dinner instead of providing a separate dessert AND the wedding cake.

Invitations, table cards and seating charts:

You can make your own table cards, invitations, and seating charts. Better yet, take a special photo of you and your intended, and use that to make personalized invitations. E-mail your invitations to guests instead of sending them by post.

Favours:

Skip favours altogether. Most guests don’t expect them anyway. Make them yourself. Homemade cookies are one idea that will be welcomed by your guests.

Photography:

It’s a pretty safe bet that everybody’s going to be taking videos and photos at the wedding, so you can set up a website and then give your guests a username and password; invite them to upload their own photos to it. Enlist the services of a friend to take the videos and have the professional photographer just take wedding party pictures before or after the service. This will save you considerable expense.

The venue:

Invite a small number of guests so that your food and alcohol bills will be small, too. Invite close family and friends to the reception dinner, and then invite everyone else to come to a larger party after the dinner. Make your wedding date either in the middle of the winter or in the middle of the week. Both of these times are less expensive than others. Instead of hiring a band or DJ, make your own CDs or use your iPod to provide music for the reception and dancing.

Transportation:

Borrow a friend’s or family member’s fancy car, or ask them to chauffeur you (t could also be their wedding present for you.) Use just one or two cars for the wedding party so that fuel costs for everyone are much less expensive.

Wedding presents:

If you already live together you don’t need to set up a household, it’s perfectly acceptable to ask people for money instead of gifts.

The honeymoon:

Ask yourselves, “Do we really need this?” It may be that your perfect wedding day together to mark your marriage is enough. If you do feel the need to mark the occasion with a honeymoon, perhaps a simple getaway together is enough. Travel agencies and other organizations often have last-minute deals that are much less expensive than having to book your honeymoon on a specific date. Keep an eye out for last-minute deals or be flexible and book your honeymoon at some point after the wedding, instead of immediately after.

Mary Hubbard represents the events centre @ maroochy, one of the leading Sunshine Coast wedding venues specialising in conferences and corporate events. Find out more about hosting your next conference on the beautiful Sunshine Coast here => http://www.eventscentremaroochy.com.au



Technorati Tags: Cake, Cost, Cutting, Wedding, WELL

How To Make A Creme de Menthe Angel Food Dessert Cake

Are you looking for a nice dessert cake that will impress your party guests? If so, I got the perfect recipe for you. This Creme de Menthe Cake recipe has been a favorite in my family for the past 10 years. I enjoy making it all year long, but my favorite time of the year to make it is around the holidays.

This recipe does take some time to make, but it is well worth your efforts. It will serve 10-14 people depending on how big you cut your slices.

Creme de Menthe Angel Food Dessert Cake

1 box white angel food cake mix
2 1/4 cups miniature marshmallows
1/2 cup milk
1/4 cup creme de menthe extract
1/4 teaspoon salt
6-10 drops green food coloring
2 cups whipping cream
1 ounce block unsweetened chocolate
1/4 teaspoon shortening

Bake cake as directed on the package; let completely cool. Remove from pan. Split cake to make 3 layers.

tip: To split, mark side of cake with wooden picks and cut with a long, thin, serrated knife.

In a large saucepan, heat miniature marshmallows and milk together over medium heat for 5 minutes, stirring often, until marshmallows are melted. Remove pan from heat. Cool mixture to room temperature for 25 minutes or until thickened. Stir in the creme de menthe extract, salt and food coloring.

In a large bowl beat the whipping cream until stiff. Fold in the marshmallow mixture. Frost each layer of the cake with filling and then use remaining filling to frost the sides of the cake.

In a small saucepan, heat the unsweetened chocolate and shortening together until melted. Drizzle melted chocolate on top of the cake and around the edges, allowing it to drip down the sides. Refrigerate cake for 2 hours before serving.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com



Technorati Tags: Angel, Cake, Creme, Dessert, Food, Menthe

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