Oatmeal Cake

For Garry's Birthday I made his favorite cake from his childhood. I got the recipe from his Mom. I gotta admit, it's my new favorite too. "Try it, you'll like it!"

Cake ingredients:

1 1/4th cup boiling water

1 cup oatmeal

1/2 cup butter, very soft

1 cup sugar

1 cup packed brown sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

Frosting ingredents:
1/2 cup butter
1 cup brown sugar
6 Tbs canned milk or light cream
1 cup chopped walnuts or pecans
1 1/2 cups shredded coconut

Step 1:
Pour boiling water over oats, mix and cover then set aside.
Step 2:
In a large bowl, cream butter, sugar and brown sugar together with a wooden spoon.
Step 3:
Whip eggs and vanilla together with a fork, then add to the butter and sugar mixture.
Step 4:
Add warm oatmeal to the mixture above, stir until smooth.
Step 5:
Mix the dry ingredients together, then add to the mixture above. Mix it all together, pour into a 9x13 greased pan (a round spring form pan works well to), bake @ 350 for 30 to 35 minutes.
Step 6:
Frosting... Melt everything together in a sauce pan. Stirring constantly until it is all melted and bubbly. Poor over the cooled cake and smooth it all out.

Panko Halibut

This is a favorite at our house. Its super simple (so simple I'm not sure why I'm posting it), but also can be time consuming. If you've got the time and the patience to make it, you will be very pleased with the results!

1 box of Panko, Japanese style breading (you can usually find it in the Oriental section in the grocery store.)

flour

2 eggs

1 to 2 tablespoons milk

oil for frying, I use canola

Halibut, cut into 1 inch cubes

Dip the halibut into flour, coat well, shake off the excess. Dip into egg then toss in panko crumbs. Fry until golden brown. Drain onto newspaper or parer towels.

Cinnamon Rolls

I just LOVE this recipe! The frosting, especially, is soooo delicious! These bake up really big and beautiful- very impressive :) I have also made these into Orange Rolls and it turns out marvelous! The dough is the same- just a different filling & frosting (I have included the Orange filling & frosting at the end of the recipe).

Dough:

1 1/4 cup warm milk

1 TBS active dry yeast

1/2 cup sugar

1/2 cup unsalted butter, melted

1 large egg, well beaten

1 tsp vanilla

1/2 tsp salt

4 1/2 cups flour

Melt butter and allow to cool until warm, add the milk, yeast and sugar. Allow to rise for 10 minutes. Add the beaten egg, vanilla, salt, & flour to form a soft dough. Knead for about 5 minutes. Rise until doubled, about 1 hour.

Filling:

1/2 cup butter, softened

1 cup packed brown sugar

3 TBS cinnamon

1 tsp vanilla

In a small bowl, mix the brown sugar, vanilla, and cinnamon. Roll the dough into a 18 inch square. Spread the softened butter over the dough with a rubber spatula and then evenly distribute the sugar and cinnamon mixture. Be careful to leave a 1" edge clean (to seal roll). Wet the clean edge with milk to make it sticky. Roll up and use dental floss or thread to cut into 1 1/2 inch slices (makes 12). Line your baking pan with parchment paper. Place rolls into baking pan 1/2 inch apart. Let rise in a warm place about 20 minutes. Bake at 375°F for 20 minutes until lightly browned.

Cream Cheese Frosting:

4 oz cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 tsp vanilla
1/4 tsp salt

Cream together and spread over warm rolls.

Orange Rolls- use the same dough, but use this filling instead:

1/2 cup butter, softened

1/2 cup white sugar

1-2 TBS orange juice concentrate (to taste)

2 TBS grated orange peel (optional)

1 tsp vanilla

Mix butter, sugar, orange juice concentrate, orange peel, and vanilla. Evenly spread over dough. Roll up and slice. Bake as usual.

Orange Frosting:

4 oz. cream cheese, softened

1/2 cup butter, softened

1 TBS orange juice concentrate (you can add more to taste if you wish)

2 cups powdered sugar

1 tsp vanilla

1/4 tsp salt

Cream together and spread over warm rolls.

Mardi Gras Jambalaya

2 pounds smoked sausage, cut into 1/4-inch slices
3 tablespoons Cajun seasoning
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped red onion
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/2 cup chopped celery
1 teaspoon salt, or more to taste
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
3 bay leaves
2 cups long-grain white rice (Uncle Ben's works best)
2 teaspoons minced fresh thyme
6 cups chicken Stock
2 pounds medium shrimp, peeled and deveined
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh parsley

Heat the sausage, 2 tablespoons Cajun seasoning, and the oil in a large stock pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes. Add the rice and cook, stirring, for 2 minutes. Add the thyme & chicken stock. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is tender, about 30 minutes. Season the shrimp with the remaining 1 tablespoon Cajun seasoning. Add the shrimp to the pot and cook until they turn pink, about 5 minutes. Remove the pot from the heat and let sit, covered, for 15 minutes. Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.

Wheaty dinner rolls

1 TBS active dry yeast

4 TBS sugar

1/2 cup warm water
1/2 cup warm milk
1 tsp salt
1 egg
1 TBS olive oil
1 cup whole wheat flour
2 cups white flour

In a large mixing bowl, combine water, milk, sugar, & yeast. Let stand 5 minutes. Add salt, egg, oil, and wheat flour; beat well. Gradually add white flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes. Place dough into a greased bowl, cover and let rise until doubled, about 1 hour. Punch down, form small balls. Place on a baking sheet and allow to rise for about 20 minutes. Bake at 375 for 15-20 minutes until golden brown. Brush with butter.

Chicken Club Stuffed Onion Bread

BREAD:

1/2 cup chopped onion
1 TBS olive oil
2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
1 TBS sugar
1 tsp salt
2 eggs
3 1/2 - 4 cups flour

In a skillet, saute onion until it starts to carmelize, set aside. In a large mixing bowl, combine water, milk, sugar & yeast. Let rest for 5-10 minutes until it puffs up. Add 1 egg, salt, butter, oil, & 1 cup flour. Beat until smooth. Gradually add remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch down dough, roll out into a rectangle. Put filling in the center and slice the dough on either side into strips- leaving the slices attatched to the center. Pull dough slices over the top, alternating sides to create a braided look. Beat remaining egg and brush over the top. Sprinkle with slivered almonds, poppyseeds, sesame seeds, or leave plain. Bake at 375 for 15-20 minutes, until golden brown.

CHICKEN CLUB FILLING:
3 cups cooked, cubed chicken
5 slices chopped, cooked crispy bacon
1/2 cup cubed ham
1 1/2 cups shredded swiss cheese
1/2 cup mayo
1 1/2 tsp dijon mustard
2 TBS chopped fresh parsley
2 tsp chopped garlic
2 plum tomatoes, chopped

Gently mix until combined.

Swiss Chicken

This is a very easy dinner and can feed a crowd. The swiss cheese is delightful!

In a 9X13 inch pan, lay 8 chicken breasts. Place a slice of Swiss Cheese on each breast. Mix 2 cans of Cream of Chicken Soup with 2/3 cup water; pour over meat. Top with 2 cups (or more) dry seasoned stuffing. Drizzle 1/3 cup melted butter on top. Bake at 350 for 1 hour uncovered.