Recipes Included On This Page Balsamic Cake with Cream Cheese Frosting Barbecue Chicken BBQ Chicken with Alabama White Sauce Bea's White Cake for Wedding Cakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Balsamic Cake with Cream Cheese Frosting Recipe By : Safeway Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Balsamic Cake* 1/4 cup butter -- softened (1 stick) 1/4 cup cold water 1/4 cup Safeway SELECT Verdi Balsamic Vinegar 1 1/4 cups all-purpose flour 1 1/4 cups sugar 1/4 teaspoon salt 1 1/2 teaspoons baking powder 2 large eggs *Balsamic Cream Cheese Frosting* 4 ounces light cream cheese 2 tablespoons butter -- softened 1 cup powdered sugar -- sifted 2 teaspoons Safeway SELECT Verdi Balsamic Vinegar Milk, if needed to make spreading consistency Sliced peaches for serving Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan. In a mixing bowl with electric mixer, cream butter and sugar on high speed until light and fluffy. Add water and vinegar and mix until incorporated. Add flour, salt and baking powder and mix on low speed until incorporated. Add eggs one at a time, mixing after each. After the last egg has been incorporated, mix on high for 30 seconds. Do not overbeat. Pour into prepared pan and bake for 25 minutes or until the cake begins to pull away from the sides of pan. Cool 10 minutes. Invert onto platter and cool to room temperature. (Cake may be refrigerated up to 2 days.) Before serving, spread with frosting and top with peach slices. Balsamic Cream Cheese Frosting Combine cream cheese, butter, powdered sugar and vinegar in a mixing bowl with mixer or food processor with metal blade. If too thick to spread, add milk a few drops at a time, mixing well. Makes 8 servings. Prep Time: 15/5 minutes. Cook Time: 25 minutes. Author : Safeway Source: posted by Pepper to 50 Plus Friends Club Cookbook Formatted by Chupa Babi: 06.03.08 "A splash of balsamic vinegar turns an old-fashioned white cake a rich cinnamon-spice color and imparts a pleasing sweet and pungent tang. I like to top the cake with a balsamic cream cheese frosting and fresh peaches or strawberries." Contributed to the FareShare Gazette by Chupa; 6 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 13g Fat (29.5% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Barbecue Chicken Recipe By : Tony Neely of Neely's Bar-B-Que (Tennessee) Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chickens -- halved lengthwise or 4 whole bone-in chicken breasts Neely's Italian dressing: 2 tablespoons ground mustard 2 garlic cloves -- smashed 1 tablespoon crushed red pepper flakes 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 tablespoon sugar 2 tablespoons Neely's barbecue seasoning 1/3 cup red wine vinegar 1 cup canola oil Salt and freshly ground black pepper Neely's barbecue seasoning: 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Neely's barbecue sauce: 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce For dressing: Mix dressing ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste. For seasoning: Combine paprika, sugar and onion powder in a bowl and stir well. Keep in an airtight container for up to six months. For sauce: In a large saucepan, combine sauce ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. For chicken: Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's seasoning. For best results, allow the chicken to marinate in the refrigerator overnight. If cooking inside, take the chicken out of the refrigerator and brush chicken with Neely's barbeque sauce. Place into a preheated 350 degree F oven for 45 minutes. If grilling outside, thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275F, preferably over hickory and charcoal. Place the chicken halves on the grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's barbecue sauce during the last 5 minutes of cooking. 6 to 8 servings. From Tony Neely of Neely's Bar-B-Que (Tennessee). Originally contributed to the FareShare Gazette by Joan; 29 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1756 Calories; 118g Fat (59.4% calories from fat); 92g Protein; 90g Carbohydrate; 7g Dietary Fiber; 453mg Cholesterol; 1338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 4 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * BBQ Chicken with Alabama White Sauce Recipe By : Chris Lilly of Big Bob Gibson BBQ (Alabama) Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole chicken salt coarse ground pepper olive oil For Alabama white sauce: 1 cup mayonnaise 1/2 cup vinegar 1/4 cup apple juice 1 teaspoon prepared horseradish 1/2 teaspoon salt 1 teaspoon black pepper 1 teaspoon lemon juice 1/4 teaspoon cayenne pepper Make a cut through the chicken parallel and beside the backbone. This will enable you to butterfly the chicken. Once the chicken is opened, pop the keel bone or breast bone (the dark bone separating the two breasts) out of the chicken. Lightly coat each side of chicken with olive oil. Sprinkle salt on both sides and place skin side up on the cooker away from the hot coals. Cook using indirect heat for 1 hour 30 minutes at 300 degrees F. Flip chicken and season "meat side" with coarse ground black pepper. Cook for an additional 1 hour 30 minutes at 300 degrees F. Remove the chicken from the cooker and submerge in a pan of Alabama white sauce. Cut and serve. Alabama White Sauce: Sauce is not cooked - just mixed together for a thin type mayonnaise based sauce! 2-4 servings per chicken. Contributed to the FareShare Gazette by Joan; 28 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1212 Calories; 105g Fat (77.2% calories from fat); 65g Protein; 5g Carbohydrate; trace Dietary Fiber; 359mg Cholesterol; 844mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Fruit; 10 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Bea's White Cake for Wedding Cakes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup Crisco 1 cup milk 1 teaspoon vanilla 3 eggs Sift together flour, sugar, baking powder and salt. Add Crisco, milk and vanilla. Beat together for 2 minutes. Add 3 eggs, beat 2 minutes longer. Pour into prepared pans (see notes below for sizes) and bake in 350F. until the cake springs back and shrinks away from edge of pan. My sister's note: I made a raspberry filling for a cake a short while ago but I can't remember exactly how I made it but I remember buying two packages of frozen raspberries at Wal-Mart. I just found the recipe I made up. One bag raspberries, 1/3 cup sugar. Cook together for a while then put through a sieve [they didn't want the seeds]. Measure to make 1 1/2 cups [add water if you need it]. Then put 4 tablespoons sugar and 2 tablespoons cornstarch in sauce pan and add the raspberries. Cook over low heat until it boils and thickens. Add 1 tablespoon butter. NOTES : Figure 25 servings per each batter. 14-inch - 2 layers, 4 batters. [80-100 servings depending on big or small cake eaters. You can make a 10- inch and a 6-inch cake, 2 layers each, with 2 batters. The 10-inch serving 30-40. 6-inch serving 15 if you use it. Make a small sheet cake for extra. I always use Crisco in my cakes, you can use half and half. All butter makes the cake dry, I can't get cream cheese icing to come out right either so I just use buttercream on carrot cake and people don't seem to care. A 12-inch pan does only take one batter and a 14-inch maybe a little less than 2. A 12, 10, 8, 6 would make 125 servings. The carrot cake she refers to is my recipe - I sometimes use cream cheese frosting for the wedding cake but it is temperamental and extremely difficult to work with, so I have been using buttercream too. Contributed to the FareShare Gazette by Jennie in response to a request; 20 June 2008. - - - - - - - - - - - - - - - - - - -

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