Tasty and Easy Recipes

Serves: 12
Ingredients:
Cake:
2 tablespoons oil
1 egg
1 box Nut Quick Bread and Muffin Mix
3 cups apple pie filling (you’ll need 2 cans)
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped walnuts

Sauce:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine
1/2 cup whipping cream, or Rich’s milk
1 tsp. vanilla

Method:
Preheat oven to 350°F. Spray 9″x13″ pan with Pam.
In a large bowl combine oil and egg and beat well. Add bread mix, pie filling, cinnamon, and nutmeg. Stir 50 to 75 strokes until well blended, then mix in walnuts. Spoon into pan and spread evenly.
Bake for 45 to 50 minutes or until cake is a deep golden brown and toothpick comes out clean.
Cool 30 minutes.
While cake is baking, in a medium saucepan combine sugars, margarine, and whipping cream, mix well. Bring to a boil, stirring often. Remove from heat and stir in vanilla.
To serve, cut warm cake into squares and top each serving with warm sauce. You can also top first with vanilla ice cream, then sauce.

Serves: 2
Ingredients:
1-1/4 cups water
3/4 cup jasmine rice, raw
1 pinch salt
1/2 cup sugar
1/4 cup chicken broth
2 tbsp. soy sauce
2 chicken breast halves, boneless, skinless with salt and pepper, a few shakes of each
2 tbsp. fresh ginger, peeled, and minced or grated
1 tbsp. shallot
1 tbsp. garlic, minced
1/4 cup scallions, bias-sliced
1 tbsp. fresh mint, torn
1 tbsp. basil (fresh), torn

Method:
Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
Caramelize sugar in small skillet over medium-high heat until the color of iced tea, 5 to 7 minutes.
Combine broth and soy sauce and carefully add it to the caramel; set sauce aside.
Sear chicken in oil in a nonstick skillet over medium-high heat, 3 to 4 minutes per side. Transfer to plate; wipe out the skillet.
Saute ginger, shallot, and garlic in oil in the skillet over medium heat about 1 minute. Add chicken and caramel, turn to coat. Simmer until caramel thickens and chicken cooks through, 3 to 5 minutes. Combine scallions and herbs. Serve over rice, drizzling sauce and sprinkle herbs on top.

Ingredients:
2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margerine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate, melted and cooled
1 cup dairy sour cream
1 cup boiling water

Filling:
1/2 cup butter or margerine
12 oz package caramels
1 can sweetened condensed milk

Method:
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Setaside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl.
Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition.
Stir in boiling water. (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 – 12 minutes, or until firm to the touch, and remove from the oven.
Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 – 20 minutes or until firm to the touch.
Note: melt chocolate in double boiler over simmer, NOT boiling water