my favorite summer time cake

i am a cake kind of a gal. i love sweet treats (more than i should of course). and this is my current favorite summertime cake. i got it from the ivy bake shoppe cookbook that my m.i.l gave to me a few years ago. it is full of super yummy recipes. if you are in the nauvoo area a trip across the ft. madison bridge to visit this delightful shop would be a pleasant treat for your taste buds.

mandarin orange cake

1 yellow cake mix (+ 1\2 cup flour for high altitude)
2/3 c vegetable oil
1/2 c sugar
4 eggs, lightly beaten
1 9oz can mandarin oranges with juice

frosting
1 small box instant vanilla pudding
1 c crushed pineapple with juice
1 12oz container cool whip, thawed
i usually make a double batch of frosting b\c my family loves it so much

mix all the cake ingredients together and beat for 2 minutes on high. pour into 2 greased and floured 9" round cake pans. bake at 350 for 25/30 mins. set aside and cool completely

for the frosting, mix the pudding and the crushed pineapple together and beat for 2 minutes on medium speed. fold in whipped topping, stirring carefully. assemble cakes with frosting between layers.

yum!

yummy sesame chicken recipe

i love to cook and try different things. but chinese cuisine always eludes me. it never tastes authentic. since i am always on the prowl for another attempt at redemption i found the following recipe. tried it this weekend and it is heavenly!! finally a winner!

sesame chicken

2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed

1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water

1 quart olive oil for frying
2 tablespoons toasted sesame seeds
1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish

the only change i made was instead of 1 cup white sugar i did 3\4 cup brown (a suggestion from the reviews). it was fabulous! even brendan who is a notoriously picky eater loved it. one side note is that according to larry it does not warm up well so make sure your quantity is for one meal only. and don't be discouraged by the length of the recipe. it takes a little bit of work, but the end reward is worth the blood, sweat and tears!! just kidding - it's really not that bad at all. you just have to have a little patience.

homage to fall

fall is in the air. the air is crisper and carrying the smells of fall. the leaves are changing, some are even falling. making that delightful crunching sound when you step on them. the breeze is chilly, but not enough to keep you inside. the sun warms me just enough, but not too much. yes, i think today is the perfect fall day. now all i need is a hot caramel apple cider from starbucks and the scene would be complete. of course the ideal location to enjoy such a treat would be at this picturesque scene. traveling to japan during the fall is now on my must do list. for me, fall also means that the oven comes back from vacation. i love to bake and make wonderful home cooked meals in the oven, but it's hard to do so during the summer. in my mind it creates a vicious cycle. turn on the a\c to cool the house, insert heat from warm oven making the a\c run even more. don't misunderstand, i do run the oven in the summer, i just try really hard not to do it frequently. last year, we discovered a scrumptious pumpkin dessert, which i also crave at the beginning of fall. we love it so much that i have made it twice in the last two weeks. if you are a pumpkin fan, or even just a pumpkin indifferent, you must try it. i promise you will not be disappointed.

the great pumpkin dessert

1 150z can pumpkin
1 12oz can evaporated milk
3 eggs
1 c sugar
4 tsp pumpkin pie spice
1 box yellow cake mix
3/4 c melted butter or margarine
1 c chopped walnuts or pecans

in a mixing bowl combine the first five ingredients. transfer to a greased 9x13 baking pan. sprinkle with cake mix and drizzle with butter. top with nuts. bake at 350 for 1 hour. serve warm with ice cream or whipped cream.

Boring, Predictable Pot Roast Begone!

Who doesn't love a good pot roast for Sunday dinner? It's been a solid standby in my family forever. Periodically I throw in a little twist here and there, just to try and jazz it up because let's face it....... it can get a little too familiar tasting. But, I got the following recipe from a friend of mine and it is so scrumptious I had to share!

1 roast

carrots and potatoes; however many you want

onion soup mix

gingerale

Put your carrots and potatoes in the bottom of a crock pot, dash of salt and pepper. Place the roast on top. Mix together the soup mix and gingerale, I used about 5-6 cups. Pour over the top of your roast and cook for about 6-8 hours. And the juice makes the best gravy. It has just a hint of ginger and is slightly sweet.

So simple and fabulous. Seriously, my family could not stop talking about how much they loved it. Huge success!! Thanks for the recipe Laura!