Rhumbi Chicken Vudu Salad

(Serves 8)
Salad Ingredients:
2 Heads of Romaine, chopped
1/2 c. cheese
1 bell pepper, chopped
3 tomatoes
1 mango or cucumber
2 boneless chicken breasts (1.5 lb/ 3c)- cooked & seasoned
16 corn tortillas (cut into strips and baked at 450*for 10 min)

Dressing Ingredients:
2 T. dijon mustard
1/2 t. ginger
1 T. lime juice
1/2 t. chili powder
6 T. mayo
1/4 c. white vinegar
2 T. soy sauce
1/4 c. white sugar
1 t. minced garlic

Moist, Dense Chocolate Cake from scratch

1 Cake Mix Batter Amount- (5 ¾ c)

1 deep 9" pan or 2 shallow 9" pans 

Wet Ingredients:

1 c. boiling water

3/4 c. cocoa

1/2 c. canola oil

1/2 c. milk

1/2 c. greek yogurt

(1 c. buttermilk could replace milk and greek yogurt)

2 eggs

1 t. vanilla extract (2t. immitation)

Dry ingredients:

*2 c. white flour

2 c. sugar

1 t. baking soda

1 t. salt

1 t. cinnamon

Directions:

(Preheat oven to 350*)

1. Stir the boiling water and cocoa together and set aside

2. Mix dry ingredients in a large bowl.

3. Beat in remaining wet ingredients, adding cocoa water last

4. Oil and flour the bottom and sides of a 2 regular 9" round cake pans 

(or 1 deep 9" pan or 1  9x13 pan or 1 sheet cake)

5. Pour the batter into the pans, filling each pan half full

6. Bake for 25-30 minutes, or just until center of cake is set. (50-60 min for deep pan)

7. Remove from oven, let sit in pans for 10-15 minutes, then carefully remove to cooling racks.

8. Frost when cooled or freeze for later use

*For Wheat Flour Version: Add 2T more Milk and Yogurt, and add 1/8t. baking soda

Cook in two 8" round pans or one deep 8" pan, and cook for 30-35 min (60-70 min for deep pan)...OR cook for 25 min and don't add the extra ingredients

-I prefer the wheat flour version, it is denser- kind of brownie like! (batter fills the pans 2/3 full)

1 Cake Mix Frosting Amount-

Ingredients:

2 c. powdered sugar

1/4 c. butter, soft

(2T. cocoa opt)

1/2 t. vanilla                                                    

1 1/2 T. milk                                                 

1/2 drop of food coloring (for non-chocolate frosting)

(Makes over 1 c. frosting)

One deep 6" Cake (4c batter)

or two shallow 6"cakes

Wet Ingredients:

2/3 c. boiling water

1/2 c. cocoa

1/4 c. canola oil

1/3 c. milk

1/3 c. greek yogurt

(2/3 c. buttermilk could replace milk and greek yogurt)

2 eggs

1/2 t. vanilla extract (1t. imitation)

Dry ingredients:

1 1/3 c. white flour

1 1/3 c. sugar

1/2 + 1/8t. baking soda

1/2 +1/8 t. salt

1/2 + 1/8 t. cinnamon

-Bake for 30 min.

Moist, Dense Chocolate Tiered Cake with Buttercream Flower Frosting

 

2 Cake Mixes of BATTER (11½c) 

for 1 Deep 10" Pan + 1 Deep 8" Cake Pan 

(or 2 Deep 9" cakes- see picture at bottom of post)

Wet Ingredients:

2 c. boiling water

1 ½ c. cocoa

1 c. canola oil

1 c. milk

1 c. greek yogurt

(2 c. buttermilk could replace milk and greek yogurt)

4 eggs (at room temperature)

2 t. vanilla extract (4t. imitation)

Dry ingredients:

4 c. white flour

4 c. sugar

2 t. baking soda

2 t. salt

2 t. cinnamon

Directions:

(Preheat oven to 350*)

1. Stir the boiling water and cocoa together and set aside

2. Mix dry ingredients in a large bowl.

3. Beat in remaining wet ingredients, adding cocoa water last

4. Oil and flour the bottom and sides of a deep 10" pan and a deep 8" pan

(or two shallow pans of each size and half the baking time)

5. Pour the batter into the pans, filling each pan half full

(6 ¾ c. batter for 10" pan + 4 ¾ c. batter for 8" pan)

(or 5 ¾ c. batter for each 9" pan)

6. Bake for 50-60 minutes, or just until center of cake is set.

7. Remove from oven, let sit in pans for 15-20 minutes, then carefully remove to cooling racks.

8. Repeat cake baking again for 10" & 8" double layers

9. Frost when cooled or freeze for later use

BUTTERCREAM FROSTING

Double layer 10" +8" Frosting                Double Layer Deep 9" Frosting

Ingredients:                                                  Ingredients:

16 c. powdered sugar (2 bags + 1c)              8 c. powdered sugar (1 bag +½c)

2 c. butter, softened                                     1 c. butter, soft

4 t. vanilla                                                    2 t. vanilla

3/4 c. milk                                                    6 T. milk

4 drops red food coloring                            2 drops red food coloring

Directions: 

1. Soften butter, but don't melt it

2. Beat all ingredients with beaters, adding milk slowly.

3. Use half the frosting to crumb coat the tops and sides, 

use the other half for making the flowers.

(16 c. of powdered sugar makes over 8 c of frosting)

ALL THREE PANS

3 Cake Mixes of Batter- (17 ¼ c)

(1 deep 8" + 1 deep 9" + 1 deep 10")

Wet Ingredients:

3 c. boiling water

2 ¼ c. cocoa

1 ½ c. canola oil

1 ½ c. milk

1 ½ c. greek yogurt

(3 c. buttermilk could replace milk and greek yogurt)

6 eggs

1 T. vanilla extract (2 T. imitation)

Dry ingredients:

6 c. white flour

6 c. sugar

1 T. baking soda

1 T. salt

1 T. cinnamon

Crumb Coat for all 3 pans           Flower Icing for all 3 pans

Double Layered                             Double Layered

Ingredients:                                     Ingredients:

16 c. powdered sugar                      12 c. powdered sugar

2 c. butter, soft                                1 1/2 c. butter

4 t. vanilla                                       1 T. vanilla                                       

1/2-1 c. milk                                    1/2 -3/4 c. milk           

4 drops red food coloring                3 drops red food coloring                 

Wheat/White Bagels

White or Wheat Bagels
(Makes 12 large bagels)
Ingredients
2 1/2 c. room temp water (80*)
3-4 T. sugar (3T if white flour)
3 c. flour
1T. yeast (1 1/2 t. if raising overnight)
2 1/2 t. salt
3 1/4 c. flour

Directions:
1. Stir water, sugar, first amount of flour, and yeast and let sit for 30 min.
2. Stir in salt and knead in last flour for 5-7 min.
3. Divide into 12 large balls and place on  2 cookie sheets that have been lined with
greased + corn-mealed parchment paper (6 on each cookie sheet)
4. Punch whole in the middle of each ball and stretch into a bagel form.
Cover (can rise overnight in fridge if desired) and let sit while you bring 8 c. water + 2T brown sugar to a boil in a wide pot/pan and pre-heat oven to 425*
5. Boil 3-4 bagels at a time, 1-2 min per side, and drain on a paper towel.
6. Take off parchment paper and re-grease the cookie sheets.
7. Bake 25 min (until golden brown)

Wheat/White Bagels
(Makes 24 small or 12 large)
Ingredients:
1 3/4 c. warm water
1 T. wheat gluten
3 T. sugar (or honey)
3 1/2 t. yeast (saf instant)
2 c. wheat flour
2 t. salt
2 c. white flour

Directions:
1. Beat water, gluten, sugar, yeast, and wheat flour with beaters
2. Let sit for 5 minutes
3. Beat in salt
4. Knead in 2 c. white flour for 10 minutes
5. Let rise for 40 minutes (covered)
6. Shape dough into 24 circles (or 12 large circles),
punch a hole into center and stretch around circle slightly
7. Place on slightly greased jelly roll pan and let rest for 10 min.
8. Bring 8c. water + 1T. sugar to a boil in a pot and preheat oven to 425*
9. Boil 8 mini bagels at a time (4 large)
2 minutes on one side, flip, 1 minute on other side
Drain on a paper towel.
10.  Cook on a jelly roll pan 10-15 min or until golden brown.
(overdone is better than underdone in bagels)
10 minutes= small bagels, 15 minutes= large bagels
*increase the times by 10 minutes if using honey instead of sugar

Strawberry Cream Cheese Spread:
8 oz cream cheese, softened
2 T. sugar
1/2 c. fresh or defrosted strawberries

-Blend until smooth

Olive Garden Style Breadsticks

WHEAT/WHITE Breadsticks:
(Small Batch: 16-24)      (Bigger Batch: 24-36)
Ingredients:
2 c. warm water              3 c. warm water
2T+2t. wheat gluten       1/4 c. wheat gluten
2T+2t. sugar                   1/4 c. sugar
4t. yeast (saf instant)      2 T. yeast
2c. wheat flour               3 c. wheat flour
2t. salt                             1 T. salt
2 c. white flour              3 c. white flour

Directions:
1. Mix all the ingredients except salt and last part of white flour with beaters.
2. Let rest for 5 minutes
3. Beat in the salt, then knead in the white flour for 6 minutes.
     Let sit for 10 more minutes.
4.  Divide into pieces and roll out into breadsticks
5. Place on 2 (or 3)  jelly roll pans.... 8-12 on each pan
(See pictures below)
6. Let rise, covered for 30 minutes
7. Preheat oven to 400* (let rise for 10 more minutes while preheating)
8. Bake for 14 minutes, just until golden brown on top
9. Melt 1-2 T. butter and spread on top, then sprinkle generously with garlic salt
before or after baking

WHITE BREADSTICKS:
(Makes 16-24)                    (Makes 24-36)
Ingredients:
1 2/3 c. water                2 1/2 c. warm water
2 T. sugar                     3T + 1t. sugar
1 T. yeast                     5 t. yeast
2 c. white flour            3 c. white flour
1 1/2 t. salt                  2 1/2 t. salt
2 c. white flour            3 c. white flour

WHOLE WHEAT BREADSTICKS:
(Makes 48- 4 pans- 12 on each pan)
Ingredients:
8 c. wheat flour
6 T. gluten
6 T. sugar
2T. + 2t. yeast
4 t. salt
4 c. warm water
6T. oil (for on top with garlic salt)

Alfredo Dipping Sauce:
1/4 c. butter, melted
1/2 t. garlic powder
1/4 t. salt
1/16 t. pepper
1 c. sour cream
--heat through, then add--
1 T. greek yogurt
6 T. mozzarella cheese

Low in Sugar Cake with Cottage Cheese Frosting

Healthiest Frosting- Low fat, Low sugar, High Protein
Creamy Frosting Ingredients:
1 c. cottage cheese
1/4 c. sugar (1/3 c. for chocolate frosting)
(2T. cocoa for chocolate frosting)
1 t. pure vanilla (2/3 t. for chocolate frosting)
(don't double the vanilla if using immitation- it will be too runny)

Frosting Directions:
1. Blend cottage cheese in blender until smooth
2. Strain on a colander in fridge for 2-8 hours to remove excess water
3. Beat with flavorings and refrigerate 30 min (while making cake)

Healthiest Cake- Low fat, Low sugar, Whole Wheat
(and moist!)
Dry Ingredients:
1 c. wheat flour
(6T. cocoa for chocolate cake)
1/3 c. brown sugar
1/3 c. white sugar
3/4 t. baking soda *
1/2 t. cinnamon
1/2 t. salt

Wet Ingredients:
1/2 c. + 2T water
1/4 c. canola oil
2 T. applesauce
5 T. milk
5 T. greek yogurt
(or 10T buttermilk can replace milk and greek yogurt)
1 egg
1/2 t. vanilla

Directions:
1. Mix dry ingredients.
2. Stir in wet ingredients.
3. Pour into greased and floured pans.
4. Bake at 350* for 13-30 min.
(30 min for one 9" circle cake pan or one 7x7 square cake pan (dollar store)
20-25 for two 7 1/2" shallow round cake pans,
5. Cool, then frost

*baking soda keeps it moist & dense- baking powder is too fluffy and tastes muffin-like)

TOFU LEMON PIE with Graham Cracker Crust

(Makes 6 regular muffin or 24 mini muffin-size pies )
Tofu Filling Ingredients:
1 pkg silken tofu (454 g)
1/4 c. honey
1/4 c. sugar
2 T. fresh lemon juice (1/2 lemon)
1 T. grated lemon rind
1 T. canola oil
1/2 T. real vanilla
1 egg

6 Regular/24 Mini Muffin GRAHAM CRACKER CRUSTS
Easy Crust Ingredients:
4 1/2 graham cracker sheets (2/3 c. crushed)
2 T. butter, melted
1 T. water

Scratch Crust Ingredients:
1/3 c. wheat flour          1T. +1 t. applesauce
2T +2t. oat flour            1t. butter, melted
2 T. sugar                      1t. honey
dash (1/12 t.) salt           1t. water
1/6 t. baking soda

Directions:
*Try straining all liquid off tofu for a couple of hours
1. Prepare crust and press 1 t. crust mixture per mini muffin (4t. for regular muffins)
 Pre-bake scratch crust at 325* for 10 minutes to crisp it up
2. Blend filling ingredients and fill muffin tins
3. Bake at 200* for 40 minutes, or until set (with a little jiggle)
(30 minutes for mini muffin size)
4. Remove from muffin tins and cool on rack. (So they don't sweat and get soggy)
5. Refrigerate for a couple of hours.
(Double this recipe to make a full pie-
press crust in bottom and sides of a 9"cake pan & increase cooking time to 1- 1 1/2 hours)

*Notes: -1 graham cracker makes 5 1/3 mini muffins if using 1t. crust per mini muffin

             -each graham cracker needs 1/2 t. water in addition to the butter
-Try increasing temperature to 325* and cooking for less time (almost half) to get crisper crust