I am a cookie monster, no question. I don’t make a lot of sandwich cookies for the simple reason that I know I shouldn’t eat as many. Two at a time? Oatmeal Carrot Sandwich Cookies are fun, tasty and full of healthy ingredients.
“Yellow Cake with Chocolate Frosting” is sort of a family tradition. It was usually the cake of choice when our son Robert was asked what kind he wanted. Mom’s was always a cake mix, but I am a failure with cake mixes. This recipe however always works for me.
Growing up it wasn’t Sunday dinner without cake for dessert. There are several funny stories that go along with that as well. So that it wouldn’t get cut before dinner it was most often placed, frosted and usually sprinkled, in the upper cupboard second shelf on top of the mixing bowls. More that once the cupboard was opened and the cake fell out. Not always a total disaster and most of the time still edible.
My husband loves cake. If it has fruit on it all the better. For years I would make angel food cake and serve it topped with berries and ice cream or whipped cream. Then we found this great Hot Milk Sponge Cake recipe in a 1973 printing of Better Homes and Gardens Cook Book. The cake had similar texture with a different flavor and gave us another option.
Store batter in the fridge for about 6 weeks.
|Muffins in a Pinch|
|Chocolate Chip Cookies at their Best|
2 cups coleslaw with carrots (purchased in bag)
3 boneless skinless chicken breasts
1/2 cup scallions
1/4 cup Szechuan sauce
1 tbsp Chinese five-spice powder
1/4 tsp cayenne
1/2 tsp salt
1/ tsp black pepper
1 tbsp butter
1 lemon, juiced
1 head Bibb or iceberg lettuce
2 tbsp olive oil
1/4- 1/2 tsp garlic powder
In a medium bowl toss together coleslaw and scallions with the Szechuan sauce. Set aside.
In a medium bowl stir together 1 tbsp olive oil, cayenne, Chinese five-spice, salt, pepper and garlic powder. Cut chick breasts into thin strips and toss in the spice mixture until well coated. In a large skillet on high heat, heat 1 tbsp olive oil. Add coated chicken and cook about 4 minutes or until lightly browned. Add lemon and butter and stir chicken for about another minute. Remove from pan. Let cool. When cooled place a spoonful of coleslaw on a lettuce leaf, top with a spoonful of chicken and roll the lettuce leaf.