2-1/4 cups of all-purpose flour, sieved
2 bottles of 1-ounce red food color
2 tablespoons of cocoa powder
1 teaspoon salt
1-1/2 cups of sugar
2 large eggs
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda
2 packages of 8-ounce cream cheese, softened
2 cups of powdered sugar
2 sticks of softened unsalted butter, divided
3 teaspoon vanilla extract, divided
At the first, set your oven at 350 degree for Preheating, as well do the Greasing and flouring of the cake pans.
Mix your sieved flour and salt in one bowl.
Take the cocoa powder and transfer it in one small bowl, add the red food coloring to color the cocoa, and whisk it until it becomes smooth. Here, instead of food coloring, you can also use juice from one 15-oz. can of beets.
cream the sugar and the butter in a large bowl by beating sugar and 1 stick of butter using hand or using a mixer at medium speed, until it becomes fluffy. Subsequently beat in the eggs, but one by one.
Turn your mixer at low speed and add few tablespoons of the flour firstly. Then, alternately mix the flour with adding the vanilla extract, dyed cocoa paste, and buttermilk. Beat the ingredients until the entire batter turn into same red color, but do not overbeat.
Take a small bowl, pour vinegar in it, stir the baking soda with it and after that fold this mixture into the batter using a wooden spoon.
divide the batter among the cake pans and bake approximately for 30 minutes, until a toothpick comes out clean. Put the cake aside for 10 minutes and let it cool. After that, invert the cake layers onto a rack to cool it entirely.
to make frosting: For that, firstly beat one stick of butter and the cream cheese until it becomes creamy. Beat in 1 tbsp. of vanilla and then slowly beat in the powdered sugar until the whole mixture becomes light and fluffy.
Once the cake cooled completely, take your stand or cake plate and put the first layer of cake on it, spread frosting on the top using a spatula, subsequently put the next layer, spread frosting on the top of that layer, and so on. After the addition of the final layer of your cake, spread a slimy coat of frosting over the whole cake, on top and on the sides to surround crumbs. After that, refrigerate your cake for 15 minutes.
1 lb beef (chuck roll)
1 2 block S&B Golden Curry Mix
6 cups beef broth
2 onions (finely chopped)
1 carrots cut in cubes
5 cc pepper
96 cc sake
1 big potatoes cut into small cubes
3 sliced shitake mushrooms
saute onion and beef until the onion turning brown, add the beef broth... add the additional veggies like carrot, potatoes, mushroom, celery, etc. simmer for 15 minutes or until the beef is tender. remove from the heat..then add 2 block golden curry mix, make sure it melted and then simmer for another 5 minutes. serve over hot rice or noodle.
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
8 large potatoes, washed, dried and cut into wedges (6-8 wedges per potato)
5 cloves garlic (minced)
½ c olive oil
1 c water
1 ½ T dried oregano
1 large lemon (juiced)
Kosher salt to taste
Freshly ground pepper to taste
Preheat oven to 250 C
Choose a baking pan with sides so that the liquid does not roll off the pan during baking.
Spray the pan with cooking spray.
Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.
Bake for 40 minutes.
When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.
If all of the liquids have been absorbed and pan is looking dry, add 1 c water.
Return to the oven for another 40 minutes.
Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.