Monday, September 30, 2013

Autumn Birthday Cake

Scripture to Live By:
For by him all things were created, in heaven and on earth, visible and invisible, whether thrones or dominions or rulers or authorities—all things were created through him and for him. And he is before all things, and in him all things hold together.
Colossians 1:16,17

The earth is the Lord's and the fullness thereof,  the world and those who dwell therein,
Psalm 24:1

In him we have redemption through his blood, the forgiveness of our trespasses,according to the riches of his grace, and have not obeyed the voice of the Lord our God by walking in his laws, which he set before us by his servants the prophets.
Ephesians 1:7,8

Cake Decorating Post:
I love the beauty of this season and some of the recipes I make during this season.  I so enjoy Hoot Owl Peanut Butter Cookies.  I also enjoy this Autumn Party Mix, So when this when I was asked to make an Autumn Birthday Cake I was thrilled.

 I made this cake for was a mother of a 59 year old son.  She wanted me to make the cake yellow, but she wanted coconut flavoring added to both in the cake and the frosting. I was told by several people that the cake was delicious.  One man said it was the best he had eaten. I am so glad that they liked it.

If you would like to  make this cake, you will need the follow: (this makes a 2 layer 12" round cake, If you would like to make an 8 or 9 inch cut the ingredients to one third of what is here)

3 yellow cake mix
9 eggs
1 cup oil
3  cup of water
3 teaspoon of coconut flavoring

First, grease and flour two 12 " round cake pans.


Next, mix up the cake mix by following the directions on the box. For a 12 inch round cake, I use 3 cake mixes, Putting one and one-half cake mixes in each pan.  

Bake at 350 degrees until golden brown, and the top is firm when patted.

Remove from oven and let cool for approximately five minutes in pans. then cut the top of the cake using the rim of the cake pan as your guide.  (This levels the cake) Then remove from pan by flipping the cake upside down onto  a 14" cake board. Let cool completely.

While cake is cooling, make up frosting recipe.  For this cake I make up a double recipe.  The following is what you will need for a double batch of frosting.  
2 cups of margarine
2 cups of Crisco
8 cups of powdered sugar
2/3 cups of evaporated milk
2 teaspoons of vanilla
2 teaspoons of coconut flavoring

Put in large mixing bowl and beat for approximately 10 minutes.

Frost the bottom layer.  Put the top layer on and frost sides and top as shown below.  

Add borders.

Make the colors up that you want to use to make your flowers and leaves. I used fall colors to decorate this cake.  Making a mum type flower.  

For these flowers I used tip number 87 and for the leaves I used tip 382.

For the writing use tip 4.

I put dots of brown around the border at the bottom to tie in the brown on the cake.  

  I enjoy making this Autumn Cake for any occasion. Hope you like it.


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Saturday, September 28, 2013

Chestnut Stuffing

Scripture to Live By:
I will love thee, O Lord, my strength.
The Lord is my rock, and my fortress, and my deliverer; my God, my strength, in whom I will trust; my buckler, and the horn of my salvation, and my high tower.
 I will call upon the Lord, who is worthy to be praised: so shall I be saved from mine enemies...

 The Lord liveth; and blessed be my rock; and let the God of my salvation be exalted.

 Therefore will I give thanks unto thee, O Lord, among the heathen, and sing praises unto thy name.

Psalm 18:1-3;46,49

Recipe Post:
 We have two Chinese Chestnut Trees in our yard and they produce beautiful chestnuts.  Chestnuts are relatively low in calories compared to other nuts.  They are, also, rich in minerals and vitamins.   I can see why the deer and the squirrels enjoy them so much. They frequent our yard daily to eat their fill and to store some for winter.

Chestnuts  can be eaten raw, or roasted, used in soups, made as appetizers, main dishes, side dishes and even desserts.
Chestnut Stuffing is a side dish I think you will enjoy.

The recipe is as follows:
You will need a pound of chestnuts.  To prepare chestnut for the stuffing, follow the steps below:

1.  Using a knife make slits on the top in the shape of an X.

2.  Put them on a cookie sheet.

3.  Bake at 450 degrees for 15 minutes. (The chestnuts open up as they bake.)

4.  Remove from oven and cool slightly.
5.  Peel (The peel comes off easily after baking.)

6.  Cut in half and run through a nut chopper. They come out in small pieces.

Set aside until ready to mix with other ingredients.

Ingredients for stuffing:
1 pound loaf of bread
1/3 cup parsley flakes
1/2 cup of butter
1/4 teaspoon pepper
1 1/2 teaspoon salt
1 Tablespoon poultry seasoning
1 cup of chopped celery
1 cup of chopped onions
1/4 pound of chicken liver (optional)
1 pound of chopped chestnut (As prepared above)
1 can of chicken broth (you can use 1 1/2 cans of chicken broth is you like your stuffing a little more moist.) It needs to be a little more moist if you are going to fry it.

If using chicken liver, flour and salt and pepper them and fry in skillet until thoroughly cooked.  Cool, cut into small pieces. Set aside until other ingredients are prepared.

(I fried a pound of them, so I fried them all, but only used 1/4 of them in the stuffing. 
 I froze the rest to use at a later date.)

Cut up your bread into small squares. (It is much easier to cut if you freeze the bread before you cut it.)

Put bread squares in a large bowl.   Set aside

Chop celery and onions into small pieces.

Put in a skillet and cook with the following ingredients, until tender:
1/3 cup parsley flakes; 1/2 cup of butter; 1/4 teaspoon pepper;
 1 1/2 teaspoon salt; 1 Tablespoon poultry seasoning

Remove from heat and add the following to bread cubes.  Chestnuts,eggs (beaten); celery onion mixture, chicken liver, chicken broth

Mix thoroughly.

My husband really likes fried stuffing cakes, so I make half of the mixture into cakes and fry them in butter.

Cook until browned on both sides.  

Serve on a platter.

Or individual plate.

I bake the other half in a casserole dish in the oven for 30 minutes at 350 degrees.

Serve with Chicken and with or without gravy.  

We certainly do not need to wait until Thanksgiving to have stuffing.  
We can have it any time or season.  Stuffing is one of my favorite dishes to eat with chicken or turkey.  

Why not give it a try.  Delicious!!!

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