Preheat oven to 350 degrees. Grease and flour two 9inch round tins.
BUTTER RUM CAKE
3 cups sifted cake flour
3-1/2 tsp baking powder
1/2 tsp salt
Mix in a small bowl, set aside
3/4 cup unsalted, room temp. Butter
1-1/3 cups sugar
6 egg yolks
3/4 cup milk
1/4 cup rum
2 tsp vanilla
In mixing bowl beat butter till creamy, slowly add sugar beat until fluffy. Add egg yolks in 2 batches blending after each addition. Add vanilla.
Turn mixer to low add flour, milk and rum alternating. Beginning and ending with flour.
Pour into prepared pans. Bake 22-28 minutes until toothpick inserted comes out clean. Let cool on racks in pans for 10-15 minutes. Turn cakes out of pans and let cool completely.
RUMMY SIMPLE SYRUP
For brushing on cake layers.
In a small sauce pan
1/4 cup rum
1/3 cup water
1/2 cup sugar
Bring to a boil continue to cook until sugar is dissolved. Remove from heat and let cool.
Slice cooled cakes down the center and brush with cooled rummy syrup.
3 Tbsp sugar
3 egg yolks
3 Tbsp flour
1/2 tsp vanilla
2 cups whole milk
1 Tbsp butter
Mix sugar, eggs, flour and vanilla in a sauce pan. In a separate sauce pan scald milk. Slowly add milk to egg mixture stirring constantly. Bring to a boil and continue to cook 4 minutes. Remove from heat add butter stirring till melted. Place in small bowl, cover and place in fridge 3-4 hours.
Stack cakes filling with cream in between each layer. Let rest in fridge for a couple hours before frosting.
WHIPPED CREAM TOPPING
in a chilled mixing bowl, add 2 cups heavy whipping cream beat until begins to get thick add 2 tsp of light corn syrup down sides of bowl and 1 tsp vanilla. Continue to whip until thick. Frost cake and decorate. I added a cherry on top and almonds on the sides.
**Recipe is linked to http://www.foodiefriendsfriday.com January 4,2013 linky party******
4 eggs, separated
4 cups powdered sugar
1 pkg dry powdered milk
Nutmeg, for garnish
Rum and brandy mix, optional
In a mixer, whip egg whites to stiff peaks. Slowly add powdered sugar and mix till combined. Add powdered milk and egg yolks, blend.
Add about 1/4-1/2tsp allspice and mix. Batter is complete place in a bowl.
Put hot water in mug add a heaping tablespoon of batter, float a jigger of booze on top, stir, dust with nutmeg on top.
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Preheat oven to 325 degrees.
Grease and flour you Bundt pan. I used the small cottages to make these (makes 4) but any Bundt pan will work!:)
1 box spice cake mix
1 box jello gingerbread pudding mix
4 eggs, room temperature
1/3 cup veggie oil
1 cup water
Place everything in mixing bowl and mix on low 30 seconds. Continue mixing on medium 3 minutes. Pour into prepared Bundt pan and cook for 40-50 minutes until toothpick comes out clean. Cool on rack 15 minutes, turn out of pan and cool completely. Sprinkle with powdered sugar.
***** this recipe has been linked to http://www.foodiefriendsfriday.com December 21,2012******
3-1/2 pounds cut up whole chicken
4-1/2 cups cold water
1 tsp salt
1/2 tsp pepper
1 stalk of celery cut
1 carrot cut up
1 small onion cut up
1 parsley sprig
Place chicken, water, cut up veggies, and seasonings in large stock pot. Heat to a boil and cover and simmer for about 45 minutes until chicken is no longer pink. Remove chicken, let cool until able to handle. Strain veggies out of broth. Cut up chicken and place back in to broth. Add water until broth measures 5 cups.
3-4 carrots cut up
3-4 stalks of celery
1 small onion cut up
1 Tbsp chicken bouillon
Bring to a boil. Cover and let simmer until all veggies are soft.
Add 3/4 cup orzo noodles and continue to simmer 15-20 minutes until noodles are cooked.
I always double the batch due to the recipe only making about 12 cookies.
1/2 cup of butter
1/4 cup of sugar
1 egg separated, reserving egg white
1/2 tsp vanilla
1 cup flour
1/8 tsp salt
Preheat oven to 350 degrees and place parchment paper on a cookie sheet.
In mixing bowl add butter and sugar, cream together. Add egg yolk and vanilla mixing until combined. Add flour and salt and mix until dough forms.
Roll into 1 inch balls dip in egg white and place on baking sheet about 1 inch apart. With thumb put a small indent in the middle of cookie balls pushing down. Place 1 tsp jelly (I used red raspberry) and bake for 12-15 minutes. Let cool completely on rack.
This is a recipe that I got from my mom, she has been making them for 30 plus years!! I’m not sure of where the recipe originally came from!!:)
This is another one of the bestie’s recipes!! Super yummy and easy!! This recipe makes a large batch!!:)
5-6 Roma tomato’s
1 bunch green onions
1 bunch cilantro
2 gloves of garlic, diced fine
2lbs shrimp, cooked
1 white onion
Juice of 2-3 lemons
Salt and/or garlic salt to taste
Chop all your Veggies and place in large bowl. Cut your shrimp up into bite size piece. Place shrimp in strainer and squeeze the juice of 1 lemon over shrimp, tossing. Place shrimp in bowl with veggies. Squeeze rest of lemon juice over to taste. Stir add salt and/or garlic salt to taste. Let set for a few, toss again and taste. You can add more lemon juice or salt to your taste!!
Serve cold with tortilla chips!
Preheat oven to 350 degrees
Line your cupcake tins
1 box devil food cake
3 eggs room temperature
1/2 cup oil
1 cup strong coffee, cooled
In mixing bowl add all ingredients, mix on low for 30 seconds, then on medium for 2 minutes. Fill papers with a 1/4 cup of batter.
Bake for 18-20 minutes.
Cool on racks for 10 minutes. Remove for tins and let cool completely.
1-1/2 cups butter, room temperature
16 oz powdered sugar
2 tsp. peppermint extract.
1-2 tbsp milk
Mix all ingredients until combined and the thick. Frost cooled cupcakes.
Decorate with red sprinkles and pillow peppermints.
****Recipe is link to http://www.foodiefriendsfriday.com December 14th linky party!!****
2 Tbsp oil
2 Tbsp white onion, diced
1-1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
In large skillet heat oil on medium heat. Add onion cook until tender about 5 minutes.
Add rice, cook until rice begins to brown. Add broth and salsa. Bring to a boil. Turn heat to low, cover and let simmer about 20 minutes until all liquid is absorbed.
1lb ground pork
1 tsp fresh ginger, chopped fine
3 green onions, chopped find
1/2 cup grated carrots
1/2 cup bean spouts
3 cups cabbage, chopped fine, I used napa cabbage
10-12 egg roll wrappers
Place pork and ginger in a skillet, cook until pork is browned. Add veggies and cook 3-5 minutes.
Let cool until able to handle.
Place about 2 Tbsp of mixture in center of wrapper. Fold in bottom corner. Then fold sides, dap with water to seal. Fold up to top corner and fold over, again moistening with water to seal.
Heat oil to 350 degrees. Cook egg rolls in oil 3-5 minutes until crispy.
Serve with a side of sweet and sour sauce.