RE: Soup & Desserts? - Scott's Posole Rojo (Full Version)

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lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 5:08:10 AM)

I've been meaning to add a couple of desserts.
This cake is incredibly rich. You don't need frosting. I've brought it to a couple of functions and nothing has been left. You can vary the liquor and the chips.

Chocolate Cavity Maker Cake

Ingredients
    1 (18.25 ounce) package dark chocolate cake mix
    1 (3.9 ounce) package instant chocolate pudding mix
    1 (16 ounce) container sour cream
    3 eggs
    1/3 cup vegetable oil
    1/2 cup coffee flavored liqueur
    2 cups semisweet chocolate chips
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
  3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Lizi's notes:  I usually use Bailey's Irish Cream instead of Kahlua and mini chocolate chips. The Bailey's tastes phenomenal in this cake and the tinier chips melt into the texture of the cake. I found using the regular sized chips meant they kind of clustered up at the top. I've been meaning to try Creme de Menthe and the Andes choc/mint chips.

Be careful turning it out of the pan, let it sit for a while first, it's very dense and may crack or come apart when you flip it.



lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 5:19:00 AM)

While not technically a dessert, these muffins are awesome! I make them every time the kids come home and they're gone asap. Forewarning: They're a little time consuming with the prep.


Apple Carrot Muffins

Ingredients
    1 3/4 cups raisin bran cereal
    1 1/4 cups all-purpose flour 3/4 cup sugar
    1 1/4 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 egg
    3/4 cup buttermilk
    1/4 cup canola oil
    3/4 cup finely chopped peeled tart apple
    3/4 cup grated carrots
    1/4 cup chopped walnuts
Directions
  1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill 12 paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Lizi's notes:  If you don't have buttermilk, you can use sour milk, or pour out the 3/4 c of milk needed for this recipe and add 3/4 T of vinegar or lemon juice, let stand 5 min and then use. The usual ratio is 1 c milk to 1 T vinegar. Or freeze the buttermilk. I buy a container, use what I need to, measure out what's left in the amounts that I need for recipes (3/4 c for this one)- then pour that much into a ziploc bag and freeze. There is a change in consistency but if you're baking with it who cares?



lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 6:10:19 AM)

My Mom has been making this cake since I was young. Libby's put out the original recipe on the back of their Apricot Nectar can.

Apricot Nectar Cake

Ingredients
    1 (18.25 ounce) package lemon cake mix
    1/3 cup white sugar
    1/2 cup vegetable oil
    1 cup apricot nectar
    4 eggs
    1 cup confectioners' sugar
    2 tablespoons lemon juice
Directions
  1. Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
  3. Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
  4. In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Lizi's notes:  Apricot Nectar isn't real easy to find. You can buy a 1 serving size can in some places or you might need to get the more commonly found large can in the juice aisle at the grocery store. I buy the big one, use what I need, and then measure out the rest in 1 c portions in ziploc bags and freeze for future cake making.

Also, 1 lemon usually gives about 4 T of juice - you need 2 T for the glaze on this cake. I double the glaze recipe so I can just use up the whole lemon, and use half the glaze I make on the present cake, and bag the other half of the prepared glaze and freeze for the next cake.



lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 9:34:36 AM)

An incredibly moist chocolate-coffee from scratch cake, doesn't really need frosting. Been making this since my childhood too.

Black Magic Cake

Ingredients
    1 3/4 cups all-purpose flour
    2 cups white sugar
    3/4 cup unsweetened cocoa powder
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    2 eggs
    1 cup strong brewed coffee
    1 cup buttermilk
    1/2 cup vegetable oil
    1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin and very runny. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Lizi's notes:  If you don't have buttermilk, you can use sour milk, or pour out the 1 c of milk needed for this recipe and add 1 T of vinegar or lemon juice, let stand 5 min and then use. Or freeze the buttermilk. I buy a container, use what I need to, measure out what's left in the amounts that I need for recipes then pour that much into a ziploc bag and freeze. There is a change in consistency but if you're baking with it who cares?

I usually use extra strong espresso for the coffee instead of coffee for the most flavor possible in this cake.

Last time I did frost this by using half of this recipe on a 9 x 13 cake with espresso instead of milk:

Ghiradelli Chocolate Frosting

1/4 c butter or marg
3 T milk
1/2 c Ghiradelli Sweet Ground Cocoa
2 1/2 c powdered sugar
dash salt
1/2 tsp vanilla

Combine butter, milk, and cocoa in saucepan, stir over low heat just until butter melts. Remove from heat. Add powdered sugar, salt, and vanilla; beat until smooth.







LaTigresse -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 10:52:16 AM)

You evil EVIL woman.



lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 11:12:00 AM)

What? [sm=angel.gif]

Which one you want to make?  [:)]
Do the muffins, that way you can write them off as a snack and it won't be as decadent as making a chocolate cake.



LaTigresse -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 11:29:56 AM)

All of them.



lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (1/31/2012 3:58:38 PM)

Sounds like you will be busy!
I'll be over shortly to help with the leftovers [:)]
I'll bring the milk (gotta have milk with chocolate cake).



lizi -> RE: Soup & Desserts? - Scott's Posole Rojo (2/25/2012 11:25:02 AM)

I just finished making a pot of this as this week's soup for school lunches and had to add it to this thread. It is amazing! I actually can't stop eating it. Easy too.

Gumbo Style Chicken Creole

Ingredients:
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 can chicken broth
1 green bell pepper, chopped
1 onion, chopped
2 cups cooked, chopped chicken breast
meat
1 (14.5 ounce) can diced tomatoes with
green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms,drained
2 tablespoons chopped parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 dashes hot sauce

Directions:
1. Heat margarine in a large skillet over high heat. Stir in flour and cook, stirring constantly, until mixture is the color of a copper penny. Reduce heat to low and stir in chicken broth slowly with a whisk, keep stirring till sauce thickens and boil one minute.
2. Add green pepper, onion, chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Lizi's notes:
I didn't have enough chicken so added some leftover ham to make up the difference. Next time I plan to double this recipe for when the boys are home and use a more authentic mix of chicken and sausage. I don't usually use meat for my weekly soup thing so I"m also going to try leaving out the meat and using some soaked, cooked, beans in place of the meat at some point. It's just a simple recipe that can be adapted to whatever you have around really as far as the protein goes. Shrimp would be awesome too.

Also a hint for making roux....remember to stop a tiny bit early as it continues to cook for a little bit and might get a bit too dark if you don't remember that little fact. I almost burnt it today, lol.



Delilya -> RE: Soup & Desserts? - Scott's Posole Rojo (2/25/2012 12:29:36 PM)

Hazel's Heavenly Hash

1 large tub Cool Whip
1 large can crushed pineapple, drained
2/3 bag of miniature marshmellows
(add raisins, walnuts or apple chunks as desired)

mix together and enjoy.



searching4mysir -> RE: Soup & Desserts? - Split Pea Soup with Vegetables (2/25/2012 3:34:13 PM)

Slow Cooker Stuffed Pepper Soup

1 lb ground turkey
1 onion, chopped
3 cloves garlic, minced/pressed
3 c. chopped bell pepper
1 28-oz can crushed tomatoes
1 box of chicken broth
2/3 cup brown rice
basil
oregano
black pepper


In a frying pan, brown ground turkey with chopped onion and garlic. When browned and cooked through put it slow cooker with the rest of the ingredients (basil oregano and black pepper to taste...about 1 tsp each)

Cook on low for 8-9 hours

Serves 6 2-cup servings



I've also swapped out the bell pepper for 3 cups shredded cabbage and made stuffed cabbage soup. It is really thick (more like a stew than a soup) so if you want to thin it out, add some more water.



MusicalBoredom -> RE: Soup & Desserts? (2/25/2012 4:23:37 PM)

I think I sent my etouffee recipe to your site. That's sort of soup/stew. I'll try to make a real recipe for my mango/sausage/crab/ginger Caribbean crab soup. I sort of just cook with whatever I have at the moment.



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