August 2013 ~ Recipes Culinary Online

Friday, 30 August 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 35-45 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.

Enjoy!

Check out my other bundt cakes:

Dark Chocolate Bundt Cake

Oh Baby! Carrot Bundt Cake

Root Beer Bundt Cake

Links: Coastal Charm,
Confessions Of A Plate Addict,
Jam Hands, A Stroll Thru Life,
Between Naps On The Porch,
Dwellings, Mossberry Cottage,

Chicken Waikiki Beach

18:53 Chicken No comments

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.

Sauce

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.

Enjoy!

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

KETCHUP

18:08 CLASSIC RECIPES, CLONE RECIPES, CONDIMENTS No comments

In your busy, hectic and over-accounted-for day; making homemade ketchup is probably not a big priority ...........I get that. But if you find yourself with a little extra time, this ketchup is WELL WORTH the minimal effort it takes to whip it up. It is not only inexpensive to make (uses every day pantry staples), but it is sweetened with honey, so it is REALLY-REALLY tasty!!

6 ounce can of tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder (not garlic salt)

Whisk everything together until smooth and then bring to a boil. Turn the heat down and simmer slowly for 20 minutes (whisking every five minutes or so).

Cool and store covered in refrigerator. This recipe makes just over a cup of ketchup, but you could easily double or triple the recipe with no other adjustments.

NOTE: In my humble opinion, this ketchup is just perfect, but if you like your ketchup with a little "heat" to it, just add some cayenne before cooking.