recipes (taken from April 08) july 2008
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  1. #1
    Prolific Poster Weezlesgirl's Avatar
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    Default recipes (taken from April 08) july 2008

    I noticed that April has a thread stickied where they list their favorite recipes. I love to cook, we should do something like that.
    Marilyn and Ryan
    Natalee Renee July 10, 2008

    Beauty Bear Boutique on Facebook

  2. #2
    Prolific Poster jamie81's Avatar
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    i think thats a good idea!
    everyone here always seems to have some good recipes....i'm always looking for something new to try

    Jamie
    Dennis - DH
    Jaxon - 7 months
    Dani - 2 years



  3. #3
    Site Moderator girlisrad's Avatar
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    Its a great idea! OOOOHHHH DEIDRE???? Where for art thou?

    She always has some Kick a** recipes on hand!
    I'm back, baby.

  4. #4
    Prolific Poster Weezlesgirl's Avatar
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    Amaretto Italian Sour Cream Cake

    Makes 16 Servings

    From the kitchen of Mike Troelstrup



    2 eggs, separated
    1/2 cup firmly packed brown sugar
    1 cup coconut
    1/2 cup ground pecans or nuts
    1 package pudding-included butter recipe cake mix
    1 cup dairy sour cream
    3/4 cup amaretto
    1/4 cup water
    2 eggs
    GLAZE:
    1 cup powdered sugar
    2 tablespoons cocoa
    2 tablespoons amaretto
    1 tablespoon butter, softened
    1 tablespoon corn syrup
    2 to 4 teaspoons water
    2 teaspoons ground pecans or nuts
    6 maraschino cherries



    Heat oven to 350 degrees. Using 2 tablespoons shortening, generously grease a 10 inch tube pan. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1 inch of top of pan. In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. Pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely. GLAZE: In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.
    ~~~~~~
    I really wanted chocolate covered cherries one day so I took a jar of cherries and covered them in the glaze. I then rolled them in coconut. It was really good with bananas also.
    Marilyn and Ryan
    Natalee Renee July 10, 2008

    Beauty Bear Boutique on Facebook

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