← All recipes

FareShare Gazette -- June 2008 Recipes

This FareShare Gazette -- June 2008 Recipes recipe uses Butter Softened, Cold Water, Safeway Select Verdi Balsamic Vinegar, All Purpose Flour, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 1/4 cup
• 1 1/4 cup
• 1/4 tsp
• 1 1/2 tsp
• 4 oz
• 2 tbsp
• 1 cup
• 2 tsp
• 1 tbsp
• 1 tbsp
• 1/3 cup
• 1 cup
• 3/4 cup
• 3 3/4 tbsp
• 1 cup
• 1/2 cup
• 5 tbsp
• 5 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 2 cup
• 1 1/2 cup
• 3 tsp
• 1 tsp
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

2. 2

   Add water and vinegar and mix until incorporated.

3. 3

   Add flour, salt and baking powder and mix on low speed until incorporated.

4. 4

   Add eggs one at a time, mixing after each.

5. 5

   After the last egg has been incorporated, mix on high for 30 seconds.

6. 6

   Do not overbeat.

7. 7

   Pour into prepared pan and bake for 25 minutes or until the cake begins to pull away from the sides of pan.

8. 8

   Cool 10 minutes.

9. 9

   Invert onto platter and cool to room temperature. (Cake may be refrigerated up to 2 days.)

10. 10

    Before serving, spread with frosting and top with peach slices.

11. 11

    Combine cream cheese, butter, powdered sugar and vinegar in a mixing bowl with mixer or food processor with metal blade.

12. 12

    If too thick to spread, add milk a few drops at a time, mixing well.

13. 13

    Prep Time: 15/5 minutes. Cook Time: 25 minutes.

14. 14

    Mix dressing ingredients together in a bowl, except the oil and salt and pepper.

15. 15

    Slowly whisk in the oil and season with salt and pepper, to taste.

16. 16

    Combine paprika, sugar and onion powder in a bowl and stir well. Keep in an airtight container for up to six months.

17. 17

    In a large saucepan, combine sauce ingredients.

18. 18

    Bring mixture to a boil, reduce heat to a simmer.

19. 19

    Cook uncovered, stirring frequently, for 1 hour 15 minutes.

20. 20

    Rinse chicken halves in cold water and pat dry with paper towels.

21. 21

    Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's seasoning.

22. 22

    For best results, allow the chicken to marinate in the refrigerator overnight.

23. 23

    If grilling outside, thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature.

24. 24

    Preheat the grill to a medium temperature, about 275F, preferably over hickory and charcoal.

25. 25

    Place the chicken halves on the grill, meat side down.

26. 26

    Cover grill and cook for about 50 minutes.

27. 27

    Brush the chicken with Neely's barbecue sauce during the last 5 minutes of cooking.

28. 28

    Lightly coat each side of chicken with olive oil.

29. 29

    Sprinkle salt on both sides and place skin side up on the cooker away from the hot coals.

30. 30

    Cook using indirect heat for 1 hour 30 minutes at 300 degrees F. Flip chicken and season "meat side" with coarse ground black pepper.

31. 31

    Cook for an additional 1 hour 30 minutes at 300 degrees F.

32. 32

    Remove the chicken from the cooker and submerge in a pan of Alabama white sauce. Cut and serve.

33. 33

    Sift together flour, sugar, baking powder and salt.

34. 34

    Add Crisco, milk and vanilla.

35. 35

    Beat together for 2 minutes.

36. 36

    Add 3 eggs, beat 2 minutes longer.

37. 37

    Pour into prepared pans (see notes below for sizes) and bake in 350F. until the cake springs back and shrinks away from edge of pan.