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Chocolate Kraut Cake
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This is in response to a request for a sauerkraut cake recipe. Found this in a church recipe book from Trinity Lutheran church in Neenah WI. It was submitted by Lani Dordel, Janet Metzig.
Servings
1 9 x 13 pan
Servings
1 9 x 13 pan
Chocolate Kraut Cake
Votes: 0
Rating: 0
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This is in response to a request for a sauerkraut cake recipe. Found this in a church recipe book from Trinity Lutheran church in Neenah WI. It was submitted by Lani Dordel, Janet Metzig.
Servings
1 9 x 13 pan
Servings
1 9 x 13 pan
Ingredients
Servings: 9 x 13 pan
Instructions
  1. Thoroughly cream butter with sugar. Beat in eggs and vanilla. Sift together dry ingredients. Add alternately with water to egg mixture. Stir in sauerkraut. Turn into 2 greased & floured 8" round or square pans or 9" x 13" pan. Bake at 350 for 30 minutes or until cake tests done. The sauerkraut tastes like coconut or chopped nuts in this unusual cake
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KFC-Style Coleslaw
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Servings
1 batch
Servings
1 batch
KFC-Style Coleslaw
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Servings
1 batch
Servings
1 batch
Ingredients
Servings: batch
Instructions
  1. Combine mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a bowl; beat until smooth. Mix in cabbage and carrots. Refrigerate for 2 hours before serving.
Recipe Notes

Linda Kieler, Cuba City

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Chocolate Buttermilk Layer Cake
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Servings
1 cake
Servings
1 cake
Chocolate Buttermilk Layer Cake
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Servings
1 cake
Servings
1 cake
Ingredients
Servings: cake
Instructions
  1. Preheat oven to 350 degrees. Grease bottoms of three 8x9-inch round cake pans and line with parchment or wax paper circle. Grease parchment then coat lightly with small amount of cocoa, tapping out excess. In large bowl, sift together flour, 3/4 cup cocoa, baking soda, and salt. In small bowl, combine buttermilk, coffee, and vanilla extract. In large mixing bowl, beat butter until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans. Bake 20–25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper then invert right-side-up. Cool completely. To assemble, level cakes (trim tops off), if desired, using serrated knife. Place dollop of frosting in center of cake pedestal or serving platter. Tear four strips of parchment paper and place in square around outer 3 inches of pedestal. Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped candy bar. Top with third cake layer. Cover top and sides with thin layer of frosting. Refrigerate 15 minutes then cover with remaining frosting. With hands, press chopped candy pieces around sides of cake. After frosting has set, gently remove strips of parchment paper. Cut cake into slices to serve.
Recipe Notes

Recipes and photos courtesy of MilkPEP, Kenwood Vineyards, Midwest Dairy Association, McCormick, Smithfield, and culinary.net.

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South of the Border Pizza
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Servings
4 servings
Servings
4 servings
South of the Border Pizza
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half. Top each half with 2 tablespoons ham and 2 cheese slices. Bake 8–10 minutes, or until cheese is melted and lightly browned. Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.
Recipe Notes

Recipes and photos courtesy of MilkPEP, Kenwood Vineyards, Midwest Dairy Association, McCormick, Smithfield, and culinary.net.

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Roasted Sonoma Chicken with Wild Rice and Carrot Butter
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Servings
4 servings
Servings
4 servings
Roasted Sonoma Chicken with Wild Rice and Carrot Butter
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Brine chicken in 3/4 cup Kosher salt, sugar, and water. Refrigerate chicken in brine for 1 hour; pat chicken dry and store overnight, uncovered in fridge. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10–15 minutes. Whisk vigorously if juice separates. Whisk in butter; set aside to cool. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes. Season with Kosher salt as desired. Preheat oven to 400 degrees. In a frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic. Add vinegar and salt; stir well. Fold through sun-dried tomatoes. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season as desired. Roast about 25–35 minutes or until golden brown; internal temperature should be 165 degrees. Drizzle with roasting juices; add salt and chopped parsley before plating. To plate, add carrot butter to wild rice; scoop 1/2 cup rice onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry, and tomato mixture.
Recipe Notes

Recipes and photos courtesy of MilkPEP, Kenwood Vineyards, Midwest Dairy Association, McCormick, Smithfield, and culinary.net.

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