OMG Good eats.

[Taylor-MadeAK]

It's Millie's birthday in a couple days, and naturally she asked me to make my specialty cake.  Thought I'd share the recipe.

Chocolate, Chocolate, CHOCOLATE! Cream Stout Cake
Since I started making it, this has become the traditional birthday cake for the girls in my family.  Dark, moist, and full of beer and sour cream...what's not to like?  Like any other cake, you can make plenty of variations: for example, get some raspberry jam to go between the layers and some fresh raspberries for on top of the cake and you've got a Chocolate Raspberry Cream Stout Cake!

Cake Ingredients

1.50 c     Butter
1.00 c     Dark Cocoa [Chocolate]
12.0 oz   Stout (use Young's Double Chocolate Stout if you want to kick it up a notch) [Chocolate]
1.00 ts    Salt
3.00 c     Cake Flour (All-Purpose flour works fine, too)
2.00 c     Sugar
2.00 ts    Baking Soda
3.00 ea   Eggs
0.75 c     Sour Cream
2.00 c     Milk Chocolate Chips [CHOCOLATE!]

Cake Directions

Preheat your oven to 350ΊF and grease two 10-inch cake pans (any shape) with baker's paste (equal parts flour and softened butter, mixed together until smooth).  In a large mixing bowl, sift together the cocoa, salt, flour, sugar, and baking soda.  Melt 1.5 c of butter in a heavy saucepan.  Stir the stout into the melted butter, remove from heat, and beat into dry ingredients a little at a time.  Add eggs one at a time, followed by the sour cream.  Mix the completed batter on medium speed for 2 minutes, then fold in the chocolate chips.  Divide the cake batter between the two pans and bake for 30 to 35 minutes or until they pass the toothpick test.  Cool on wire racks for 10 minutes before de-panning.  Let cool completely before handling any further (levelling, frosting, etc).


Frosting Ingredients

8.00 oz   Cream Cheese, at room temperature
0.25 c     Butter, at room temperature
4.00 c     Powdered sugar, sifted (you may not use all of this, depending on how stiff you want the frosting to be)
0.50 c     Dark Cocoa powder, sifted

Frosting Directions

Beat the cream cheese and butter together until smooth and creamy.  Add in the cocoa powder and beat until fully incorporated, then slowly beat in the powdered sugar one cup at a time until the desired consistency is reached.  Frost your cake with it or just devour with a spoon. =)

Edit: Page 8 get!

[Oni]

I know just the cake pan to use to *grins*

[Oni]

Okay I have officially discovered my favorite way to season and cook steak or ribs.

No Coal. WOOD!

Salt and Pepper, Toss on grill that you are using wood to cook with, cook till desired doneness and then .... devour. I could have meal of just steak/ribs, beans and potatos over a fire pit. mmmm heaven is.

Yep okay my roots are showing. But so what. it's sooo nummy.

[Oni]

I discovered Honey Chicken a couple of weeks back at the Birch Tree Dinner, so I decided to make it. Well make a Nugget Version of it, instead of drumsticks, and thighs, because I like my mean boneless. .... >.>

From what read up online it's pretty easy. And turns out it was. If you can make Chicken Nuggets you can make this.

First thing I did was cut up the Boneless Chicken Breasts into the nugget sizes I wanted.
Then Seasoned them with Salt, Pepper, and a bit of Cayenne Pepper.
Coat the Chicken in Honey. I just put the chicken in a bowl, and put some honey in, and a lit and shook. Worked out pretty well.

For the breading I used, Bread Crumbs, Some flour, and some Cinnamon.

I placed the breeding in my Kitchen Aide, Mixed it up. Then added a few pieces of Honey Coated Chicken, and used the Dough Hook to mix and coat the Chicken. Cheating I know. But it works out pretty well. I only did  5-6 pieces of Chicken at a time. Once coated, I took them out and placed them on a Cooling rack.

From there just toss the chicken into your deep fryer for about 4-6 minutes (depending on how thick you like your nuggets)
Remove from Deep Fryer, place on cooling rack, and Serve.

I make a Honey Dijon Mustard Mix, Kicked up with a bit of Concentrate Cock Sauce for some heat. My mix is about 1:3 ratio of Honey to Mustard, and just a splash of the cock sauce.

Serve and enjoy.

[Oni]

To all the great cooks out there on AKC. I was wondering if any of you knew the secret to making potato chips like how they come in the bag? That Nice golden colour, with out being soft.

[akguy34]

When I made potato chips I used thin sliced potatos and cooked them in deep oil preheated very hot

hope this helps

[polarassasin]

potato chips, like my ex gf, skinny, hot and fast

[Dustee]

this is a favorite of my husband's family, i hope hes alright with me giving it away haha

CHICKEN MARGARITE

ingredients:
frozen chicken breasts
slices of swiss cheese
slices of of cheddar
slices of mozzarella
Parmesan cheese
two cans of cream of chicken soup
three cans of cream of cheese soup
milk
large egg noodles

Supplies:
13x9 glass baking pan
mixing bowl

Directions:
first, take the frozen chicken breasts and arrange them in the pan in any way that you can and then put a slice of each type of cheese on top of each chicken breast, try not to put them completely square if you know what i mean..layer them so you can see each piece of cheese peeking out under the other kind. sprinkle as much parmesan cheese on as you want.  then in the mixing bowl pour all the cans of soup in and then two cans full of milk, if its too thick, try more, try not to let it get too thin.  then pour the contents of the mixing bowl over the chicken breasts, covering them liberally and put it in the oven at about 400.  in another pan, put the egg noodles in water and start to boil. 

keep an eye on the chicken and when there are little light brown spots on the cheese on top, take it out and put it on top of the stove.  take a ladle and scoop as much of the cheese sauce out as you want and pour if over the hopefully now fully cooked and drained noodles and mix them up so they are all cheesy and mooshy (they are best if they are over cooked).  after you have finished mixing the noodles up as much as you can, put the chicken back in until you see darker brown spots on top.  take out and let cool for however long you want and serve.  voila!

ps.  this recipe is open for modification, move it around, mess it up however you want, make it how you like.  it is not hard and is absolutely delicious.

[Oni]

Sounds delic..... To bad Fox is Lactouce.

[Oni]

Perogie Filling

Shredded Fried Steak
Potatos
Cheese
Onions

Fill perogie dough, Freeze over night.

Shake over BBQ sauce or Steak Sauce for Flavoring. Bake at 400 for 30 Min. Enjoy

[Oni]

Here are a few Recipeies I have put together for enjoying a nummy Perogie


Foxie Vinaigrette Perogie Salad

Boil for 5 Min, Drain and Cool over Ice.
5-15 Mini Pierogies (depending on how Many you are serving)
Your favorite Vinaigrette dressing (I prefer Foxy Mix, though he has yet to post his secret recipe for it_
Kielbasa (sp) slices
Shredded Paramashan Cheese
Cubed Tomato
Salad greens

Boil Mini Pierogies, drain and chill by running under cold tap water.
Toss with mixed salad greens, tomatoes, shredded cheese, Kielbasa slices and vinaigrette dressing.

Canuk Kabobs.
Shrimp and Pierogy Skewers

Servings: 8

Your Favorite Mini Perogies
2 tablespoons vegetable oil, divided
1 red bell pepper Cut into chunks
1 bell pepper Cut into Chunks
1 green bell pepper Cut into Chunks
1 Large Onion, Cut into 1 Inch Squares (wedges)
1 pound large shrimp, peeled and cleaned.

Boil and Cool Perogies.

Thread pierogies, bell peppers and shrimp onto 8-inch long wooden skewers.

Place over low heat BBQ till cooked to desire Liking. Plate and garnish with Sour Cream and Onion.


Perogie Redundant Potato Salad

2-3 Dozon Mini Perogies.
3/4 cup sliced celery
3/4 cup diced green bell, and red Peper
1 Teaspoon Honey Dijon mustard
Chopped Fresh Dill
1/4 Cup chopped red onion
2 Teaspoon lemon juice
1 cup mayonnaise (because it goes on everything)
2 cup plain yogurt
Salt and Pepper to taste

Boil and Chill Perogies set aside. In Large Bowl In a large bowl, combine yogurt, mayonnaise, lemon juice, dill, mustard, salt and pepper until well blended. Gently stir in pierogies, and onions and peppers, cover and chill till serving time.




Sweet Bacon Wrapped Perogies

1 Dozen Perogies
12 slices bacon (sliced in half)
1/3 Cup Brown Sugar

Boil and cool Perogies. Wrap each perogie in Back, layer on baking sheet, sprinkle with brown sugar if desired.

Bake at 400 degrees F for 15 to 20 minutes or until browned, turning once.

You could pan fry if you want, but I like to be lazy when I am hungry. Mini Tooth Picks go a long way in helping this stay together. Just make sure to take them out before you serve.

Serve with Sour Cream and Onion Dip

[Oni]

Ingredients

2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  
  
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  
  
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
    
    
  • Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
    
    
    • Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
      
      
    • With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

[Oni]

 Buscuits

Ingredients
1 1/2  cup flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 ounce unsalted butter, chilled
1/4 cup shortening, chilled
1 Cup milk, chilled


Mix ingredients in your favorite mixer.
Flower your counter top. Roll out into about 1/3rd of an inch thick, and cut out round roles withe a cookie cutter.
Place on pre-greeses cookie sheet, and put in pre-heated 400 degree oven for 15 - 20 minutes, untill tops are golden.

While biscuits are in oven time to make gravey

You will need
Bacon 1/2 lb
Sausage 1/2 lb
Onions 1/2 large onion sliced and cubed.
and 2 Country Gravy packets. (yesh I cheat and do semi-home made)


Cut your bacon into very small pieces, and fry up, when bacon is almost done add sausage and onions. When when sausage is done add gravy packets and follow directions on them. Spice with salt and pepper to taiste.

About this time the Biscuits will be done. Pull out and put on cooking rack.

When gravy is done, slice your biscuits in half and pour gravy on top and serve.

[Akballr]

that's  the best stuff in the world. Thanks for sharing it with us in the office.

[Oni]

Glad I could share. It's pretty easy. I put the recipe up on the site.