This was my dessert for these 2 weeks. Not sure which state fair these are from, I've never seen them at the Bangor State Fai-yuh, so I don't know. These sounded really easy to make and the picture looked so yummy, so I decided to try it. It's also from the Taste of Home book (p. 530). Even though it sounds easy, it was a bit tricky...but they were pretty good.
State Fair Cream Puffs
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
2 tbsp milk
1 egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 tsp vanilla extract
additonal confectioners' sugar
In a large saucepan, bring the water, butter, and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake @ 400 for 30-35 minutes (mine only took like 28) or until golden brown. Remove to wire racks, immediately cut a slit in each for the steam to escape (I think you should cut a slit and then move to the racks, because by the time I had them all on the cooling rack and started cutting slits, the first few had collapsed); cool. In a large chilled mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
So, due to the collapse of several puffs, I only actually got a yield of 8 instead of 12. And some of those 8 were pretty flat. I would say I got 3 that were actually puffed like the picture. But I'm still excited because that shows potential! I am going to try these again at some point, because they were easy and tasty. And they looked cool, like something you would buy at a bakery. You know those cruellers they have at Tim Horton's (I certainly don't because I do not spend our family's limited resources on coffee and pastries. hee hee)...well they taste like those cruellers, without the glaze, though, filled with whipped cream...next time I might add more sugar to the whipped cream because it didn't taste quite sweet enough...but I will be saving this one.
Thursday, June 26, 2008
Cheese Steak Subs
Hi guys! We had this on Monday and it was the easiest new recipe I've made in a while, but the title may be misleading, since there is no actual steak in it...it's from the big Taste of Home cookbook (pg 72, mom & jess).
Cheese Steak Subs
1/2 cup julienned sweet red pepper (I just used green pepper)
1/2 cup julienned green pepper (and who knows how to julienne? Not I. I just sliced them up)
1/2 cup sliced onion
1/2 tsp vegetable oil
2 slices mozzarella cheese
4 oz thinly sliced deli roast beef (I used Hillshire Farms, the kind that comes in gladware that you can save and use again)
2 submarine sandwich buns, split
In a small skillet, saute the peppers and onion in oil until tender. Cut cheese slices in half. Place beef and cheese onto the bottom of each bun. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted. Top with pepper mixture and bun tops. 2 servings
So right away you can see that you would have to double this recipe if you have many people in your family. The roast beef said on the container that it was 8 oz, but I made 4 sandwiches with it and had a little left over for leftovers, so don't double the meat that you buy. Steve loved these, I knew he would, that's why I made them. He had the peppers and onions on his, I only had onions on mine, and Sam and Emma had theirs with just the meat and cheese. It was well received. And it was quite easy, so I'm sure this will be a keeper. But watch when you broil! One time when Jessica was over I broiled garlic bread which we had thought up the ingredients for in our own heads and it was going to be so good...but I forgot it was in the oven and it was like black and smoky by the time I remembered. Jessica spent like 5 minutes scraping the black off the bread, which we still served, even though I thought we should chuck it. Our family is not one for food wasting, I guess. So this time I set the timer so I wouldn't forget. And it took 90 seconds for them to be perfectly broiled. So set your timer if you make this =)
Cheese Steak Subs
1/2 cup julienned sweet red pepper (I just used green pepper)
1/2 cup julienned green pepper (and who knows how to julienne? Not I. I just sliced them up)
1/2 cup sliced onion
1/2 tsp vegetable oil
2 slices mozzarella cheese
4 oz thinly sliced deli roast beef (I used Hillshire Farms, the kind that comes in gladware that you can save and use again)
2 submarine sandwich buns, split
In a small skillet, saute the peppers and onion in oil until tender. Cut cheese slices in half. Place beef and cheese onto the bottom of each bun. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted. Top with pepper mixture and bun tops. 2 servings
So right away you can see that you would have to double this recipe if you have many people in your family. The roast beef said on the container that it was 8 oz, but I made 4 sandwiches with it and had a little left over for leftovers, so don't double the meat that you buy. Steve loved these, I knew he would, that's why I made them. He had the peppers and onions on his, I only had onions on mine, and Sam and Emma had theirs with just the meat and cheese. It was well received. And it was quite easy, so I'm sure this will be a keeper. But watch when you broil! One time when Jessica was over I broiled garlic bread which we had thought up the ingredients for in our own heads and it was going to be so good...but I forgot it was in the oven and it was like black and smoky by the time I remembered. Jessica spent like 5 minutes scraping the black off the bread, which we still served, even though I thought we should chuck it. Our family is not one for food wasting, I guess. So this time I set the timer so I wouldn't forget. And it took 90 seconds for them to be perfectly broiled. So set your timer if you make this =)
Saturday, June 21, 2008
Pork Chops with Onion Gravy and Lemon Rice
Hi girls (I think my vast readership is still all-female at this point). On Thursday we had these two things, from Simple & Delicious Mar/Apr 2008. This was quite a tasty meal. It smelled really good while it was cooking, too.
Pork Chops with Onion Gravy
4 boneless pork loin chops
1/4 tsp pepper
1/8 tsp salt
1 small onion, sliced and separated into rings
1 tbsp canola oil
1/4 cup chicken broth
1 envelope pork gravy mix
1/8 tsp garlic powder
3/4 cup water
Sprinkle pork chops with pepper and salt. In a large skillet, cook chops and onion over medium heat for 2-3 minutes on each side or until chops are lightly browned, drain (I had nothing left in the pan to drain). Add broth; bring to a boil (which takes like 2 seconds). Reduce heat; cover and simmer for 14-16 minutes or until meat is no longer pink, turning once. In a small bowl, whisk the gravy mix, garlic powder, and water. Pour over the pork. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until thickened, stirring occasionally. 4 servings
Lemon Rice
1 1/2 cups chicken broth
1 1/2 cups uncooked instant rice
1 tbsp butter
1 to 1 1/2 tsp grated lemon peel (I left this out...wasn't to crazy about the sounds of it, so I left it out...so I guess this recipe should really just be called Rice)
1/2 tsp minced garlic
Dash salt
2 tbsp minced fresh parsley (omitted)
2 tbsp diced pimientos (omitted)
1/8 tsp pepper
In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic, and salt; cover and remove from heat. Let stand for 5 minutes. Stir in the parsley, pimientos, and pepper. 4 servings.
Okay so even though I adapted the rice quite significantly, it was still so so good. I think it will be the new way I make instant rice, unless it's Rice A Roni (the San Francisco treat). The rice was almost tastier than the pork chops. Which were also very good. Emma ate almost all of hers, Sam was literally licking the rice off the table which fell off his plate (so gross and immediately halted)(but still made me feel good), and Steve took the leftovers to work yesterday. I cut Nathan's pork chops into little tiny pieces like they have in the Lunchables Jr, which he eats, but he was not fooled. Probably I should have saved one of those little plastic trays, then maybe he wouldn't have realized the difference. Oh well, both of these were keepers for the rest of us, anyway.
Pork Chops with Onion Gravy
4 boneless pork loin chops
1/4 tsp pepper
1/8 tsp salt
1 small onion, sliced and separated into rings
1 tbsp canola oil
1/4 cup chicken broth
1 envelope pork gravy mix
1/8 tsp garlic powder
3/4 cup water
Sprinkle pork chops with pepper and salt. In a large skillet, cook chops and onion over medium heat for 2-3 minutes on each side or until chops are lightly browned, drain (I had nothing left in the pan to drain). Add broth; bring to a boil (which takes like 2 seconds). Reduce heat; cover and simmer for 14-16 minutes or until meat is no longer pink, turning once. In a small bowl, whisk the gravy mix, garlic powder, and water. Pour over the pork. Bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until thickened, stirring occasionally. 4 servings
Lemon Rice
1 1/2 cups chicken broth
1 1/2 cups uncooked instant rice
1 tbsp butter
1 to 1 1/2 tsp grated lemon peel (I left this out...wasn't to crazy about the sounds of it, so I left it out...so I guess this recipe should really just be called Rice)
1/2 tsp minced garlic
Dash salt
2 tbsp minced fresh parsley (omitted)
2 tbsp diced pimientos (omitted)
1/8 tsp pepper
In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic, and salt; cover and remove from heat. Let stand for 5 minutes. Stir in the parsley, pimientos, and pepper. 4 servings.
Okay so even though I adapted the rice quite significantly, it was still so so good. I think it will be the new way I make instant rice, unless it's Rice A Roni (the San Francisco treat). The rice was almost tastier than the pork chops. Which were also very good. Emma ate almost all of hers, Sam was literally licking the rice off the table which fell off his plate (so gross and immediately halted)(but still made me feel good), and Steve took the leftovers to work yesterday. I cut Nathan's pork chops into little tiny pieces like they have in the Lunchables Jr, which he eats, but he was not fooled. Probably I should have saved one of those little plastic trays, then maybe he wouldn't have realized the difference. Oh well, both of these were keepers for the rest of us, anyway.
Monday, June 16, 2008
Ravioli Soup
So I'm a little behind since I worked this past weekend, but we had this one on Thursday night. It is from the Taste of Home cookbook, pg 61 (just before "Spicy Fish Soup" which I was this close to making). The picture shows it rather soupy but it came out more just like really thick pasta sauce, at least for me, but it tasted pretty good.
Ravioli Soup
1 pound ground beef
2 cups water
1 can (28 oz) crushed tomatoes, undrained
1 can (14 1/2 oz) crushed tomatoes, undrained
1 can (6 oz) tomato paste
1 1/2 cups chopped onion
1/4 cup minced fresh parsley (I left this out)
2 garlic cloves, minced
3/4 tsp basil
1/2 tsp oregano
1/2 tsp onion salt
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 pkg (9 oz) refrigerated cheese ravioli (I used a bag of frozen, I think it was 25 oz or so)
1/4 cup grated parmesan cheese
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add all the ingredients except ravioli and parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, cook ravioli according to pkg directions (this is why it doesn't matter if you buy fresh or frozen, and fresh is more expensive so I went frozen); drain. Add to soup and heat through. Stir in the parmesan cheese. Serve immediately. Yield: 10 svgs (2 1/2 quarts)
So we had garlic bread with this, which was good because it definitely needs something like that. This "soup" is so thick that we ate it with forks, so it wasn't really soupy at all. It seems like they just wanted to call it that. Steve said it was a keeper but I'm not so sure, it did taste good but it was just odd...like open up a jar of Ragu thick and chunky and add ravioli and garlic bread and there's supper. So I'm still deciding if I'm putting this one into the permanent file. But even Emma ate it, so that has to count for something.
Ravioli Soup
1 pound ground beef
2 cups water
1 can (28 oz) crushed tomatoes, undrained
1 can (14 1/2 oz) crushed tomatoes, undrained
1 can (6 oz) tomato paste
1 1/2 cups chopped onion
1/4 cup minced fresh parsley (I left this out)
2 garlic cloves, minced
3/4 tsp basil
1/2 tsp oregano
1/2 tsp onion salt
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 pkg (9 oz) refrigerated cheese ravioli (I used a bag of frozen, I think it was 25 oz or so)
1/4 cup grated parmesan cheese
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add all the ingredients except ravioli and parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, cook ravioli according to pkg directions (this is why it doesn't matter if you buy fresh or frozen, and fresh is more expensive so I went frozen); drain. Add to soup and heat through. Stir in the parmesan cheese. Serve immediately. Yield: 10 svgs (2 1/2 quarts)
So we had garlic bread with this, which was good because it definitely needs something like that. This "soup" is so thick that we ate it with forks, so it wasn't really soupy at all. It seems like they just wanted to call it that. Steve said it was a keeper but I'm not so sure, it did taste good but it was just odd...like open up a jar of Ragu thick and chunky and add ravioli and garlic bread and there's supper. So I'm still deciding if I'm putting this one into the permanent file. But even Emma ate it, so that has to count for something.
Thursday, June 12, 2008
Chocolate-Peanut Butter Candy Dessert
Reese's Pieces must be trademarked, and it must not be owned by Kraft. I made this on Monday and it was very good. I altered it a little to fit our budget, I'll tell you how when we get there, and Steve and Sam loved it! It's definitely a keeper. It's the only recipe I wanted to try out of the most recent Kraft Food & Family summer 2008 mag.
Reese's Pieces Dessert (see what a rebel I am?)
12 oreo chocolate sandwich cookies, crushed
2 tbsp butter, melted (okay so a pkg of oreos cost 3.29 and I only needed 12. An oreo pie crust was 1.29 and I would use it all and not be tempted to eat all the other oreos. So that's what I did is put it in the pie crust instead. It was a bit overfull but it was still okay)
1/2 cup peanut butter
2 cups cold milk
2 pkg (4 svg size each) jello chocolate flavor instant pudding
2 cups cool whip, divided
2 tbsp hot fudge ice cream topping (I just used the chocolate syrup that we use for chocolate milk)
1/4 cup reese's pieces (or, candy coated peanut butter pieces, if you don't own the trademark.)(I bought the small pkg by the check out at Rite Aid, which is the only place lately that I've been able to find these candies which my children love. Unless Oma brings them...)
Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan (obviously skip this step if you buy the oreo pie crust). Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until blended (mixture will be thick). Stir in 1 cup of cool whip. Spread into prepared crust; top evenly with remaining cool whip (it was so funny what Ken said about cool whip in 2nd service last week--"cool whip-they won't tell you what it is. They tell you what it's not, non-dairy, but they won't tell you what it IS"). Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on pkg; drizzle over dessert (or, squirt your Hershey's syrup onto it). Sprinkle with candies. Store leftovers in refrigerator. 12 servings (cha, right...maybe 8 servings if you aren't that hungry).
So like I said, this was a crowd pleaser. I only got one piece, Sam and Emma got one piece each, and Daddy got the rest. Not all on Monday, but over the course of the last few days he has had it, and just not mentioned it as an option to the kids after supper. He finished it off last night and I got one bite of the last piece. I don't mind though because I mostly make this stuff for him, and it's a big compliment when he hides it in the back of the fridge so no one will see that it's there.
Reese's Pieces Dessert (see what a rebel I am?)
12 oreo chocolate sandwich cookies, crushed
2 tbsp butter, melted (okay so a pkg of oreos cost 3.29 and I only needed 12. An oreo pie crust was 1.29 and I would use it all and not be tempted to eat all the other oreos. So that's what I did is put it in the pie crust instead. It was a bit overfull but it was still okay)
1/2 cup peanut butter
2 cups cold milk
2 pkg (4 svg size each) jello chocolate flavor instant pudding
2 cups cool whip, divided
2 tbsp hot fudge ice cream topping (I just used the chocolate syrup that we use for chocolate milk)
1/4 cup reese's pieces (or, candy coated peanut butter pieces, if you don't own the trademark.)(I bought the small pkg by the check out at Rite Aid, which is the only place lately that I've been able to find these candies which my children love. Unless Oma brings them...)
Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan (obviously skip this step if you buy the oreo pie crust). Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until blended (mixture will be thick). Stir in 1 cup of cool whip. Spread into prepared crust; top evenly with remaining cool whip (it was so funny what Ken said about cool whip in 2nd service last week--"cool whip-they won't tell you what it is. They tell you what it's not, non-dairy, but they won't tell you what it IS"). Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on pkg; drizzle over dessert (or, squirt your Hershey's syrup onto it). Sprinkle with candies. Store leftovers in refrigerator. 12 servings (cha, right...maybe 8 servings if you aren't that hungry).
So like I said, this was a crowd pleaser. I only got one piece, Sam and Emma got one piece each, and Daddy got the rest. Not all on Monday, but over the course of the last few days he has had it, and just not mentioned it as an option to the kids after supper. He finished it off last night and I got one bite of the last piece. I don't mind though because I mostly make this stuff for him, and it's a big compliment when he hides it in the back of the fridge so no one will see that it's there.
Friday, June 6, 2008
Chicken Potpies
Yep, two pies. That's why I initially wanted to make this recipe, because it has directions for 2 potpies, one you make now and one you can freeze for up to 3 months. As it ended up, I made a meal for some people with a new baby, so I used the 2nd potpie for that. It's from simple & delicious mar/apr 2008. And I had all the pans I needed for this one =)
Chicken Potpies
4 cups cooked cubed chicken
4 cups southern-style hash brown potatoes, thawed
1 pkg (16 oz) frozen mixed vegetables, thawed and drained (I just used corn)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (10 3/4 oz) condensed cream of onion soup, undiluted (good luck with this one...I checked all 3 grocery chains in our area and no one had it...I just used 2 cans of cream of chicken)
1 cup milk
1 cup (8 oz) sour cream
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 pkg (15 oz) refrigerated pie pastry (I used 2 pkg...to me, a potpie with just a top crust is a crime)
In a large bowl (LARGE), combine all ingredients except the pie crust. Divide between two deep dish 9 inch pie plates. Roll out the pastry to fit the top of each pie (if you're using two crusts, you would obviously need to lay down one inside the pie plate before adding the filling...I think I probably didn't need to type that, but you never know with some people). Cut slits in the top crust and trim, seal, and flute the edges (or just pinch it up...you know what to do). Cover and freeze one pot pie for up to 3 months. Cover and bake the remaining potpie @ 400 for 35-40 minutes or until golden brown. To use frozen potpie: Cover edges loosely with foil; place on a baking sheet. Bake @425 for 30 minutes. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden brown. Yield: 2 potpies, 6 servings each.
So, this was pretty good. For me, nothing beats potpie made with chicken dinner leftovers, but this was still good. I have a couple other recipes for potpies, so I have to do some further investigation before I decide if it's a keeper or not. Sam said it was the best potpie he had ever had, and that unless it was really bad, he liked all my cooking. So that's good (I think). Emma just picked at this, but then, she just picks at everything except like chips and candy. I didn't even try Nathan because he is just as picky. But those of us that ate this liked it. I may keep it just to actually freeze them, we'll see.
Chicken Potpies
4 cups cooked cubed chicken
4 cups southern-style hash brown potatoes, thawed
1 pkg (16 oz) frozen mixed vegetables, thawed and drained (I just used corn)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (10 3/4 oz) condensed cream of onion soup, undiluted (good luck with this one...I checked all 3 grocery chains in our area and no one had it...I just used 2 cans of cream of chicken)
1 cup milk
1 cup (8 oz) sour cream
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 pkg (15 oz) refrigerated pie pastry (I used 2 pkg...to me, a potpie with just a top crust is a crime)
In a large bowl (LARGE), combine all ingredients except the pie crust. Divide between two deep dish 9 inch pie plates. Roll out the pastry to fit the top of each pie (if you're using two crusts, you would obviously need to lay down one inside the pie plate before adding the filling...I think I probably didn't need to type that, but you never know with some people). Cut slits in the top crust and trim, seal, and flute the edges (or just pinch it up...you know what to do). Cover and freeze one pot pie for up to 3 months. Cover and bake the remaining potpie @ 400 for 35-40 minutes or until golden brown. To use frozen potpie: Cover edges loosely with foil; place on a baking sheet. Bake @425 for 30 minutes. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden brown. Yield: 2 potpies, 6 servings each.
So, this was pretty good. For me, nothing beats potpie made with chicken dinner leftovers, but this was still good. I have a couple other recipes for potpies, so I have to do some further investigation before I decide if it's a keeper or not. Sam said it was the best potpie he had ever had, and that unless it was really bad, he liked all my cooking. So that's good (I think). Emma just picked at this, but then, she just picks at everything except like chips and candy. I didn't even try Nathan because he is just as picky. But those of us that ate this liked it. I may keep it just to actually freeze them, we'll see.
Thursday, June 5, 2008
Poppy Seed Citrus Cake
I made this on Tuesday. The kids were like, "whose birthday is it?" and I was like "no one's." So then they were all "why are you making a cake then?" and I said "because I borrowed this pan from Autumn and I want to give it back tomorrow night at church so I'm not a bad borrower." Come to find out, I was a bad borrower anyway because I gave the pan back...empty. I hear your gasp from here. I forgot that it was a polite thing to do to give a borrowed pan back with something yummy in it. Probably she'll never loan to me again. Too bad, because this was a good cake. But I can get a pan like this at a yard sale, I bet. Oh yeah, this recipe is from Simple & Delicious Mar/April 2008.
Poppy Seed Citrus Cake
1 pkg (18 1/4 oz) lemon cake mix
3 eggs
1 1/3 cups orange juice
1/2 cup vegetable oil
1 to 2 tbsp poppy seeds (I used just over 1 tbsp and it was plenty. Probably we'd all fail drug tests now)
1 tsp grated lemon peel
1 tsp grated orange peel
Glaze: 2 cups confectioner's sugar
3-4 tbps orange juice
1/2 tsp grated lemon peel
1/2 tsp grated orange peel
In a large mixing bowl, combine the cake mix, eggs, orange juice, and oil. Beat on medium speed for 2 minutes. Fold in the poppy seeds and lemon and orange peels. Pour into a well-greased and floured 10 inch fluted tube pan (ask Autumn if you can use hers if you don't have one. But you better fill it with something when you give it back). Bake @ 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over the cake (put it on your serving plate before you put the frosting on, of course, relse it will drizzle all over your counter from the cooling rack). Sprinkle with lemon and orange peels (I didn't sprinkle them on, because then the frosting would have been like chewy, I thought. But I did use them in the mix. Did you know you can buy bottles of peel in the spice aisle? You can). 12 servings
So, this was quite good. Emma didn't want to try it because of "the black things" so her drug test would come out clean. But everyone else liked it, including the baby. So we'll keep this one.
Poppy Seed Citrus Cake
1 pkg (18 1/4 oz) lemon cake mix
3 eggs
1 1/3 cups orange juice
1/2 cup vegetable oil
1 to 2 tbsp poppy seeds (I used just over 1 tbsp and it was plenty. Probably we'd all fail drug tests now)
1 tsp grated lemon peel
1 tsp grated orange peel
Glaze: 2 cups confectioner's sugar
3-4 tbps orange juice
1/2 tsp grated lemon peel
1/2 tsp grated orange peel
In a large mixing bowl, combine the cake mix, eggs, orange juice, and oil. Beat on medium speed for 2 minutes. Fold in the poppy seeds and lemon and orange peels. Pour into a well-greased and floured 10 inch fluted tube pan (ask Autumn if you can use hers if you don't have one. But you better fill it with something when you give it back). Bake @ 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over the cake (put it on your serving plate before you put the frosting on, of course, relse it will drizzle all over your counter from the cooling rack). Sprinkle with lemon and orange peels (I didn't sprinkle them on, because then the frosting would have been like chewy, I thought. But I did use them in the mix. Did you know you can buy bottles of peel in the spice aisle? You can). 12 servings
So, this was quite good. Emma didn't want to try it because of "the black things" so her drug test would come out clean. But everyone else liked it, including the baby. So we'll keep this one.
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