← All recipes

FareShare Gazette -- January 2012 Recipes

FareShare Gazette -- January 2012 Recipes is built on Hot Chocolate Mix, Evaporated Milk, Cake Flour, Baking Powder, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 pkg
• 1/2 can
• 2 1/2 cup
• 2 tsp
• 1/4 tsp
• 1/2 cup
• 1 1/3 cup
• 1 tsp
• 1 cup
• 3/4 cup
• 3 cup
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 5 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 8 oz
• 1 1/2 lb
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1. Place a medium-sized measuring cup on your Keurig Brewer, brew the 4 K

3. 3

   Cups using the next to smallest volume.

4. 4

   Add hot chocolate mix and Splenda and stir until dissolved.

5. 5

   Add milk and syrup, if using.

6. 6

   Add mixture to a blender and whir it for a bit.

7. 7

   Pour into mugs or glasses and splurt some whipped cream on top.

8. 8

   Add chocolate and caramel drizzles and serve over crushed ice, with a straw.

9. 9

   Just remove from refrigerator, shake and start at step 2.

10. 10

    Preheat oven to 350F.

11. 11

    Sift flour, baking powder and salt into medium bowl; set aside.

12. 12

    Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy.

13. 13

    Gradually add sugar, scraping down sides of bowl occasionally and beating until light.

14. 14

    Beat in lemonade concentrate, zest and vanilla.

15. 15

    Beat in eggs one at a time, scraping down sides occasionally.

16. 16

    Continue to beat until mixture is smooth.

17. 17

    On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended.

18. 18

    Divide batter equally between prepared pans.

19. 19

    Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks.

20. 20

    Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy.

21. 21

    Gradually beat in sugar, scraping down sides of bowl occasionally.

22. 22

    Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes.

23. 23

    TO ASSEMBLE

24. 24

    Turn cakes out onto work surface.

25. 25

    Peel off parchment paper.

26. 26

    Place one cake layer, flat side up, on platter.

27. 27

    Spread with 1 cup frosting.

28. 28

    Top with second cake layer, flat side down.

29. 29

    Spread remaining frosting over top and sides of cake.

30. 30

    Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving.

31. 31

    Cook onion in 2 tablespoons butter in a skillet, stirring often, until almost tender.

32. 32

    Stir in paprika.

33. 33

    Add 1 teaspoon salt, the tomato sauce, 1/2 teaspoon Worcestershire sauce and 1 cup water.

34. 34

    Stir, bring to a boil; cover and simmer about 10 minutes.

35. 35

    Remove sauce from heat and stir in sour cream. Add hot browned liver, stir to mix.