Amy's Recipe of the Day

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Location: Texas, United States

Friday, October 31, 2008

Candy Corn Brownie Pizza

1 family-size brownie mix
Eggs, oil, and water as called for on package
1 small bag candy corn
Amy's frosting (see below--I didn't use the entire recipe.)

Spray round pizza pan (or jelly roll pan) with cooking spray. Prepare brownie mix as directed with eggs, oil, and water. Spread into pizza pan. Bake as directed, until toothpick inserted into middle of brownie comes out clean. Let cool.

When cool, mix up frosting recipe and spread on top. I have learned that this is more spreadable if you don't make it 2 hours ahead of time and leave it sitting out uncovered on the kitchen counter.

After frosting is spread on top, sprinkle with candy corns and serve.

Amy's frosting recipe:
3/4 bag powdered sugar
3/4 cup softened butter
1 tsp vanilla
1 tsp or more almond extract
1-3 tbsp milk
1/2 tsp butter extract (optional)
Food coloring

Mix all ingredients except milk. Add milk 1 tablespoon at a time, until you have the thickness you want. Add more vanilla, almond, and butter extracts to taste.


Sunday, October 26, 2008

Pecan Fest Bake Show 2008

See the following link. These are the Frosted Cashew Cookies made with pecans.
Sugared nuts made with pecans and peanuts.

Don't get all excited to see that it says "second place." I soon learned that everything that didn't get a prize got "second place."


Tuesday, October 21, 2008

Lemon Layer Cake with Lemon Buttercream

Lemon Layer Cake
We made a two-layer cake out of this because we didn't have three pans and wanted to save time. It turned out just fine; layers were not too thick. We reserved some of the lemon buttercream and added cocoa to it to make the chocolate icing. A VERY lemon cake.

•1 c. (2 sticks) unsalted butter, softened
• 2 c. sugar
• 4 large eggs, at room temp.
• 1 1/2 c. self-rising flour
• 1 1/4 c. all-purpose flour
• 3/4 c. milk
• 1/4 c. fresh lemon juice
• 2 tsp. grated lemon zest

• Preheat oven to 350F.
• Grease and lightly flour three 9x2 inch round cake pans, then line the bottoms with waxed or
parchment paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time.
• Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and
zest, beating well after each addition.
• Divide the cake batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out
• Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
• When cake has cooled, spread the icing evenly between the layers and over the top of the cake.

Lemon Buttercream
• 1 c (2 sticks) unsalted butter, very soft
• 8 cups confectioners’ sugar
• 1/2 c. fresh lemon juice
• 1 tsp. grated lemon zest
• Place the butter in a large mixing bowl. Add 4 cups of sugar and then the juice and the zest.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of
good, spreadable consistency.
• If desired, add a few drops of yellow food coloring and mix thoroughly.
• Use and store at room temperature.
Source: The Magnolia Bakery Cookbook


Sunday, October 05, 2008

Hidden Valley Ranch Shrimp Salad Pita Pockets

I don't care for olives, so I used about 1/4 cup scallions instead.

1 cup cooked shrimp
1/2 cup chopped cucumber
1/2 cup sliced olives
2 tomatoes, chopped
1 cup prepared Hidden Valley Ranch salad dressing
Lettuce, shredded
2 or 3 pita pockets

Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff into pita pockets with lettuce.

Makes 4 to 6 servings.

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