Food Recipes The classic Little Smokies Ingredients, Directions

Food Recipes The classic Little Smokies Ingredients, Directions

The classic Little Smokies (or Lit'l Smokies) in a crock pot are always a hit at holiday parties or at social gatherings. I haven't figured out if it's the kids eating all the little smoked sausages or if the adults are slipping these mini treats and taking a walk back memory lane. In either case, little smokies seem to please year after year and while they are not on the healthy "in" food list, they sure do taste good and the empty crock pot proves that point.

Ingredients
1 (16 ounce) package Hillshire Farm® Lit'l Smokies®
1 (12 ounce) package Jimmy Dean® Premium Thick Sliced Bacon
1 cup packed brown sugar

Directions
• .Preheat oven to 400 degrees F
• .Cut each bacon slice into 4 pieces. Wrap each Lit'l Smokie with piece of bacon; secure with a toothpick. Place in a 13x9x2 inch baking pan. Sprinkle evenly with brown sugar.
• Bake for 30 to 35 minutes or until bacon is crisp and sugar is melted. Cool slightly before serving.

Sushi Recipe Ebi Tempura Roll Method,Receipe,Material

Sushi Recipe Ebi Tempura Roll Method,Receipe,Material

Krenyes tasty crispy exterior and fresh in the middle. This sense which contains dried shrimp tempura sushi. You are guaranteed to be addictive because of its unique flavor.

Material:
3 pieces of shrimp tempura
30 g green asparagus, blansir
20 g green cucumber, cut lengthwise
10 ml of bottled mayonnaise
100 g sushi rice
15 ml of spicy thousand island sauce
Layers:
bruised potato chips
Complement:
handcuffs
wasabi
Shoyu

Method:

* Prepare all ingredients.
* Prepare a roll of bamboo. Flatten the rice on top.
* Place the tempura, cucumber, asparagus, mayonnaise on one side.
* Roll with bamboo scrolls until solid.
* Sprinkle around it with potato chips until blended.
* Cut into 6 sections.
* Serve immediately.

For 1 roll @ 6 slices / pieces

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Ingredients

3 tbsp sugar
1 tbsp paprika
1 tsp ground chili powder
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp salt
1/3 cup vegetable oil
1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
3 cups Rice Chex cereal
3 cups Corn Che® cereal
3 cups Wheat Chex cereal
1 cup miniature cheese crackers
1 cup miniature pretzels


Directions

1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

The Maid of Honour cake has been part of Richmond history for nearly 300 years. It Is believed that Henry VIIIth was the first to use its name when he met Ann Boleyn and other Maids Of Honour at his Royal Household of Richmond Palace eating the cakes from a silver dish.

The first Richmond Maids of Honour shop can be traced back to the early 18th century and it is here Robert Newens the present owners great great grandfather served his apprenticeship. The cakes soon became a feature of taking tea in fashionable Richmond.

150 ml (1/4 pint) milk
25 g (1 oz) cake crumbs
50 g (2 oz) English butter, cut into small pieces
25 g (1 oz) caster sugar 40 g (1 1/2 oz) ground almonds
1 egg, beaten
grated rind of 1 lemon
few drops of almond flavouring
175 g (6 oz) shortcrust pastry
raspberry jam

1. Heat milk in a saucepan to almost boiling point, then stir in cake crumbs, butter, sugar, ground almonds, egg, lemon rind and almond flavouring. Stir well and leave to stand for about 5 minutes.
2. Meanwhile roll out the pastry and cut fifteen rounds using a fluted 6.5 cm (3-inch) cutter. Place in buttered patty tins and spread jam in the base of each. Divide the filling equally among them.
3. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes, until firm and golden.
Makes 15

Lancashire Hot Food, Recipes Ingredients, Preparation method,Picture,

Lancashire Hot Food, Recipes Ingredients, Preparation method,Picture,

Ingredients

700 g (2 1/2 lb) best end neck of lamb, chined, with the rib bones trimmed
6 lambs' kidneys
700 g (1 1/2 lb) potatoes, thinly sliced
salt and freshly ground black pepper
1 Spanish onion, thinly sliced
300 ml (10 fl oz) chicken stock, home-made or from a cube
25 g (1 oz) butter, plus extra for greasing
sprigs of rosemary, to garnish


Preparation method

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.

n the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.

Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.

Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.

Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.

To serve, spoon into serving bowls.

Old School

This order was placed by a couple of the sweetest guys. They were throwing a surprise party for their parents 25th anniversary and wanted a replica of the original wedding cake. I usually try to steer customers towards a more modern design but it was such a thoughtful gesture that I couldn't resist making it. It was actually a fun cake to make, although I was a bit nervous about the height of those columns. How did bakers in the 80's survive setting that up without having a heart attack? But I'm told it held up for the party so I guess those flimsy columns are sturdier than they feel. The parents loved the party and the cake and I was glad to be a part of it. Oh, and the topper is from the original wedding cake 25 years ago. I had to clean it up a bit but I finally got to use my archeology degree.

Bakery space for rent

Interested in starting your own confection business? My partner is moving away and we're looking for someone who'd like to take her place and rent space in our shop. It's $600 a month and includes utilities. You'd get to use it at your convenience and it's already equipped. So if you're in the Baton Rouge area let me know if you're interested and I'll show you around.

Washington D.C.

I had a great time visiting D.C. and thought I would share a few pictures. I went to a lot of fun places like the White House and the the Bureau of engraving and Printing (where they make lots of money!) but some of my favorite places to visit were the cake shops. The first place we went to was Georgetown Cupcakes. It's such a cute shop and the chocolate peanut butter chip cupcakes are delicious! I'm going to try making those myself.



Check out that display of cupcakes!



They were also filming for a show on TLC when I went in that day. It's supposed to air in July so it will be cool to watch it and say I was right there!

The next place we tried was Hello Cupcake. They also had good cupcakes. I like my frosting better though. ;)



And finally, I got to see the Charm City Cakes building in person! Just the outside, I didn't want to bug them for a tour. I wonder how many people they get banging on the door? We only had a few minutes to spare since we had to catch our plane so we drove by so I could jump out and take a picture. It was so cool!



D.C was a fun place to visit and I hope we can go back sometime because there's so much to see and do there!

April Cake Tasting

Here's the info for the next cake tasting. If you're curious about how the cakes taste or you just want a few free cupcakes then this is your chance! Hope to see you there!

Date: Tuesday April 6, 2010
Place: 4608 Jones Creek rd. suite 250 (White Oak Village shopping center)
Time: Open 2pm - 7pm

Please rsvp by phone or email to reserve your samples.

M & R Wedding

Here are the cakes I did for the wedding last weekend. The wedding was held at Mount Hope Plantation. It was beautiful! And the people working there were so nice and helpful. The bride and groom were wonderful to work with too! I'm so flattered to be a part of such a special day.

New video

I put together a video collection of some of the cakes I've done. Hope you enjoy it!

March Cake Tasting

Thanks to everyone who came to the February cake tasting! Here's the info for the next cake tasting day:

Date: Tuesday March 9th
Place: 4608 Jones Creek rd. suite 250 (in the White Oak Village shopping center)
Time: Open 11 am-7pm

Please RSVP by phone or email to reserve your samples.

Red Velvet Cookies food recipes, Ingredients,Directions

Red Velvet Cookies food recipes, Ingredients,Directions

Ingredients

* 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
* 1/3 cup unsweetened cocoa
* 1/4 cup butter or margarine, softened
* 1/4 cup sour cream
* 1 tablespoon red food color
* 1 egg
* 3/4 cup Betty Crocker® Rich & Creamy cream cheese frosting
* 1/4 cup chopped nuts

Directions

1. Mix cookie mix, cocoa, butter, sour cream, food color and egg in bowl until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake at 375 degrees F for 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Ashley Manor Bridal Show

I'll be participating in my first bridal show in a couple of weeks! I'm so excited! It'll be held at Ashley Manor off of Old Hammond hwy. I've been to a couple of parties there and really enjoyed it. The show is free for brides and $5 for other guests. There will be several vendors there as well as games and prizes. (I'm submitting a prize!) There's no pre-registration required so if you decide to come at the last minute then that's totally ok. Here's the information I have and if you need more, then just call Melanie at Ashley Manor. (225-272-0136) Hope to see you there!

Date: Wed. Feb. 24, 2010
Time: 6:30-8:30pm
Place: 14214 Old Hammond Hwy.
Baton Rouge, LA 70816

Sample Day!

I've been meaning to start this up for a while but things have been crazy trying to get the shop ready. Once a month, I'll prepare a box of samples to give customers a chance to try my cakes. This will be in place of giving samples at consultations, which saves me from baking a whole cake for each consult. So if you haven't had a chance to taste my cake (or you have and just want free cake,- hey, I'd do it too) then here is the info:

Date: Tuesday Feb. 9, 2010
Place: 4608 Jones Creek rd. suite 250 (in the White Oak Village shopping center)
Time: open from 11 am to 7pm

I'll only prepare enough samples for those who sign up so please RSVP by email or phone.
Obviously, I can't have 100 people sign up so I'll have to set a limit of 18 but we're working on having a grand opening soon where lots of people will get free cake and cookies.