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Recipe For Refrigerator Cake

recipe for refrigerator cake

  • Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).

  • An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator

  • white goods in which food can be stored at low temperatures

  • A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.

  • Something which is likely to lead to a particular outcome

  • A set of instructions for preparing a particular dish, including a list of the ingredients required

  • A medical prescription

  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.

  • directions for making something

  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

  • a block of solid substance (such as soap or wax); "a bar of chocolate"

  • patty: small flat mass of chopped food

  • An item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated

  • A flattish, compact mass of something, esp. soap

  • coat: form a coat over; "Dirt had coated her face"

  • An item of savory food formed into a flat, round shape, and typically baked or fried

recipe for refrigerator cake - The Foster's

The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night

The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night

For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics.

The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty.

Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting.

Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-ahead tips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings.

Since 1990, Sara Foster has been delighting the patrons of her two North Carolina gourmet takeout food stores with refined yet unpretentious fare that reflects her Southern upbringing and years as a professional cook on the East Coast. The Foster's Market Cookbook, penned with food writer Sarah Belk King, collects dozens of Foster's most popular recipes, beloved for their use of high-quality seasonal ingredients and rich, imaginative flavor combinations. As with Ina Garten's Barefoot Contessa Cookbook and myriad tomes by Martha Stewart (for whom Foster worked in the 1980s), Foster's debut provides both advanced and fledgling home cooks with impeccably tasteful dinner-party menu ideas and creative weekday meals.
Starting the book as you might your morning, Foster offers tantalizing breakfast possibilities such as Sticky Orange-Coconut Pinwheels and traditional-with-a-twist brunch dishes such as Mushroom-Risotto Hash with Fried Eggs and Grilled Ham. Next come more than 15 soul-warming soups, stews, and chilies (Corn and Roasted Red Pepper Chowder is just one of many must-make entries); sandwiches and snacks; salads and sides; entrees; and desserts. Main-dish highlights include Chicken Breasts Stuffed with Prosciutto and Sun-Dried Tomatoes (they're so good and so easy to make!), Grilled Eggplant Parmesan with Fresh Mozzarella and Zesty Tomato Sauce, and Pan-Seared Sea Scallops with Tom Thumb Tomatoes and Foster's Pesto (a perfect quick spring meal). The desserts are divine, including chic confections such as Four-Layer Blueberry Gingerbread Cake with Mocha Cream, a collaboration with Durham pastry chef Kathy Edwards, as well as old-fashioned treats like strawberry shortcake and pecan pie (nicely jazzed with bourbon). Throughout, sidebars and tips on techniques give cooks additional opportunity to learn from Foster's fine food sensibility. For connoisseurs of simple yet sophisticated cuisine, The Foster's Market Cookbook truly titillates. --Rebecca Robinson

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Recipe: Cathedral Windows & 5 Minute Fudge Wreath

Recipe: Cathedral Windows & 5 Minute Fudge Wreath


1/2 cup (1 stick) butter or margarine
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped walnuts or pecans (minced), optional
1 bag (10.5 ounces) colored mini marshmallows (about 5 cups)
2 1/3 cups (7 ounces) coconut, optional
Confetioners Sugar (powdered sugar)

In a medium-sized saucepan, melt butter and chocolate chips over lowest heat, stirring often, until melted and smooth.

Remove from heat, let cool slightly.

In a large-sized mixing bowl combine the nuts and marshmallows.

Add the chocolate (cooled slightly so chocolate won’t melt the marshmallows) and stir until marshmallows and nuts are well coated.

Scoop a fifth of the mixture onto waxed paper (sprinkled with coconut) horizontally, then roll into 2 inch diameter log; tighten by twisting the ends.

Refrigerate overnight or until firm.

Before serving, unwrap from waxed paper and cut into thin slices.

Sprinkle with powdered sugar.

* Make the logs as long as desired; best at (5) 10 inch logs. Makes approx 40 - 60, depending on individual slicing and styling.

*Pictured: Used minced pecans; coconut not included.




12 oz package semisweet chocolate chips

1 cup butterscotch chips

14 oz can sweetened condensed milk (save can)

1 tsp pure vanilla extract

8 oz can walnuts plus more for topping

1 ? cups raisins

Candied red and green cherries to decorate top like holly

Softened butter to grease an 8 inch round cake pan

1. Grease an 8 in round cake pan with softened butter. Pour the chocolate and butterscotch ships, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

2. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.

4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

* May need to let the wreath-in-pan sit for a while once removed from the refrigerator to better remove it from the pan.

*Pictured: Walnuts not included.

Oatmeal Chocolate Chip Cake!

Oatmeal Chocolate Chip Cake!

This was another one of those ..See it and have to try it right now recipes!!
This gets added to the top of my list as one of my ( our) most favorite cakes ever!
Delicious and easy and your house will smell wonderful !
I also want to add that if your NOT a frosting lover this cake would be Amazing Unfrosted and used like a snack cake..
It has the texture of a carrot cake and would be wonderful cut into Squares and served just that way on a platter!

Oatmeal Chocolate Chip Cake

8 ounces chocolate chips ( I used a mix of milk and semisweet chips)
1/2 teaspoon liquor, such as bourbon or Scotch* (At the time of baking, my only liquor choices in my kitchen were Kahlua
1 & 1/2 cups + 2 Tablespoons all-purpose flour
1 cup rolled oats
1/2 cup unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 & 1/4 cups firmly packed dark brown sugar ( I used light brown)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 teaspoons cinnamon ( I used 3 tsp)
Preheat oven to 375°. Butter the sides and bottom of a 9?x13? baking pan.

Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, and then stir to moisten oats and melt the butter. Seat aside for 25-30 minutes.

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

I baked for around 35 minutes!!!


Cream cheese frosting
5 tablespoons unsalted butter, softened ( I used 1 stick)
5 & 1/2 ounces cream cheese, softened ( I used 8-oz)
2 cups confectioners’ sugar, sifted ( I Used maybe 4 ? cups)
3/4 teaspoon vanilla extract ( I used 3 tsp )
Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.

I used the different amounts for icing as I wanted a thicker layer of frosting!
Oh and I also added a sprinkle of Cinnamon on top...Cocoa powder would also be wonderful!
Recipe from bakeorbreak

recipe for refrigerator cake

recipe for refrigerator cake

Icebox Pies (Non)

Do you consider pies complicated, oven-baked affairs? Before she discovered icebox pies, Lauren Chattman did too. Icebox pies are different: they're easy. You won't spend precious time rolling out pastry dough-the crusts are made from cookie crumbs and quickly crisped in the oven; the fillings are uncooked or prepared on the stovetop; the pies set in the refrigerator or freezer for a few hours before being served. And that's all there is to it. Icebox Pies is Chattman's interpretation of this simple dessert, which can be at turns classic or exotic. It begins with a chapter on crusts and ends with a chapter on toppings, and in between are all the delectable pies themselves: mousse, pudding, and custard pies; chocolate-based pies; fruit-and-cream pies; ice cream and sorbet pies; and more. They are perfect for summertime entertaining and will satisfy you, whether you are experienced or just beginning. Choice confronts you as the only difficulty, with such options as Black Bottom Butterscotch Pie, Rocky Road Pie, Coconut Cream Pie, Caramelized Pineapple and Cream Cheese Pie, Banana Split Ice Cream Pie, and Fresh Raspberry and Blueberry Pie. Icebox Pies will present you with a whole new way to make dessert without a whole lot of work.

In Icebox Pies, Lauren Chattman offers 100 recipes that will sweeten the stigma of the standard homemade no-bake pie. Thanks to Chattman, what used to seem only appropriate for the church bake sale has been refined with a chic twist. Though she offers the basic graham-cracker-crust recipe, she also includes an array of crusts that use lemon nut cookies, amaretti cookies, zwieback, and gingersnaps. Her featured fillings include the traditional lineup of no-bake pies (Chocolate Mousse Pie and Cookies and Cream Ice Cream Pie, among others), but the trendy and unusual recipes are what make this cookbook a lot of fun. Raspberry and Cocoa Mascarpone Cream Pie, Caramelized Pineapple and Cream Cheese Pie, and Cranberry and Butterscotch Chip Ice Cream Pie are just a few examples of delicious flavor combinations. The author also recommends toppings that range from Maple Walnut Sauce to Cranberry Dessert Sauce to Nougatine. (All filling recipes feature several suggestions for complementary crust choices and toppings.) With this book, Chattman provides a variety of no-bake pie options--guaranteed not to burn--that are interesting and elegant. --Teresa Simanton

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