Recipes Included On This Page Pad Thai Noodles (From Cooking School) Peanut Butter Texas Sheet Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pad Thai Noodles (From Cooking School) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup oil 1/2 pound shrimp -- or chicken 1 tablespoon chopped garlic 1 tablespoon chopped shallot 10 ounces dried rice noodles 1 tablespoon pickled radish 4 tablespoons fish sauce -- (nam pla) 4 tablespoons sugar -- (palm sugar) 4 tablespoons rice vinegar -- (or tamarind) 2 eggs, beaten -- (optional) 1 pound bean sprouts 1 bunch chives or green onion -- 1/2-inch diagonal slices 1/2 cup roasted peanuts -- chopped 1/2 tablespoon paprika -- (chili powder) Soak noodles in warm water until softened, then drain. Heat the wok over medium heat, add oil. Add chopped garlic and shallots, cook for 1 minute or until light brown. Add pickled radish and cook for 1 minute. Add shrimp, stir until cooked. Add eggs and stir for 30 seconds. Add noodles, fish sauce, sugar, rice vinegar, paprika. Mix thoroughly until noodles are soft and heated through. Add bean sprouts and chives to wok and toss well. Serve with chopped peanuts and fresh bean sprouts. Cuisine: "Thai Food" Contributed to the FareShare Gazette by Jennie; 10 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Peanut Butter Texas Sheet Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 cups sugar 1/2 teaspoon salt 1 teaspoon baking soda 1 cup butter 1 cup water 1/4 cup peanut butter 2 eggs -- beaten 1 teaspoon vanilla 1/2 cup buttermilk PEANUT BUTTER ICING 1/3 cup milk -- plus 1 tablespoon milk 1/2 cup butter 1/4 cup peanut butter 16 ounces powdered sugar -- (3-3/4 cup) 1 teaspoon vanilla CAKE: Combine flour, sugar and baking soda in large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread batter in greased 15 x 10-inch jelly roll pan. Bake at 350F for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake. Garnish if desired. PEANUT BUTTER ICING: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency. Serves 16 - 20 Source: "Gooseberry Patch: Our Best Quick & Easy Recipes" S(MC Formatted by:): "Sue K." NOTES : Sue's Note: I garnished this with Reese's Pieces. Attention, peanut butter lovers! This moist cake has peanut butter baked inside the cake and mixed into the icing. Bobbie's Note: This was great! Took it to my grandson's graduation party. Very popular! Contributed to the FareShare Gazette by Bobbie; 14 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 482 Calories; 22g Fat (41.0% calories from fat); 5g Protein; 68g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 380mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.

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