What’s In Your Cupboard? Kitchen Staples Exposed
Kelly Prew
Food Swap has traditionally been all about recipes, but I would like to expand it a little further, and will begin by asking readers for advice.
This week, I would like to focus on kitchen staples.
So many times, it is hard to know what to ALWAYS have on hand. This could mean the basics to any spice rack, meats to keep in the freezer, frozen stuffs to make in a hurry or utensils and pots and pans.
This week, I would like to focus on kitchen staples.
So many times, it is hard to know what to ALWAYS have on hand. This could mean the basics to any spice rack, meats to keep in the freezer, frozen stuffs to make in a hurry or utensils and pots and pans.
This topic is applicable to the novice or the graduated cook who is tired of shopping every week for supplies, maybe trying to downsize the kitchen after all the children have gone. Maybe a new grandmommy needs to know what is best to have at the ready for the 2-year-old screaming for a snack at the top of his lungs.
Men should submit recommendations, too.
Think about what a 20-something guy in his first apartment might want to have around or what a father of a teenager needs when Mom is gone for a week.
Men should submit recommendations, too.
Think about what a 20-something guy in his first apartment might want to have around or what a father of a teenager needs when Mom is gone for a week.
Submit to food@tylerpaper.com your lists. Please keep it to 20 items or less, and if it is specific, tell me about it. Funny, appropriate stories are OK, too.
The best lists will appear in an upcoming swap column.
Last week’s column got people talking about my love for chocolate cake, and I’ve been hit with a few reader favorites. Here is a sampling.
Floy Haddox of Tyler created this recipe as a variation on the old dump cake.
The best lists will appear in an upcoming swap column.
Last week’s column got people talking about my love for chocolate cake, and I’ve been hit with a few reader favorites. Here is a sampling.
Floy Haddox of Tyler created this recipe as a variation on the old dump cake.
Chocolate Cherry To Die For Delight
2 cans cherry pie filling
1 can crushed pineapple
dry chocolate cake mix
1 cup chopped pecans and or walnuts
1 cup flaked coconut
1 cup chocolate chips
3/4 cup melted real butter
2 cans cherry pie filling
1 can crushed pineapple
dry chocolate cake mix
1 cup chopped pecans and or walnuts
1 cup flaked coconut
1 cup chocolate chips
3/4 cup melted real butter
Preheat oven to 350 degrees. Mix the pie filling with crushed pineapple and pour into a 9X13 pan. Sprinkle the cake mix on top, add nuts, coconut, chocolate chips. Drizzle with butter. Bake for one hour. Enjoy warm.
Intensely Chocolate Mousse Cake
Source: KRAFT
Makes: 12 servings
3/4 cup cold water
1/2 cup corn syrup
1/2 cup sugar
1/4 cup cornstarch
1-1/2 pkg. (9 squares) baking chocolate, coarsely chopped
1/4 tsp. salt
1/4 cup (1/2 stick) butter or margarine
3 large eggs, lightly beaten
1 cup whipping cream
Boiling water
Preheat oven to 350 degrees. Grease and flour 9-inch springform pan. Mix cold water, corn syrup, sugar and cornstarch in large heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly with wire whisk.
Add chocolate and salt; increase heat to medium. Continue cooking until chocolate is completely melted and mixture just comes to boil, stirring constantly. Remove from heat. Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.
Beat whipping cream in small bowl with electric mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into prepared pan. Place pan in larger shallow baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
Bake 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap. Refrigerate 4 hours or overnight. Garnish with chocolate curls, if desired.
Store leftover cake in refrigerator.
Intensely Chocolate Mousse Cake
Source: KRAFT
Makes: 12 servings
3/4 cup cold water
1/2 cup corn syrup
1/2 cup sugar
1/4 cup cornstarch
1-1/2 pkg. (9 squares) baking chocolate, coarsely chopped
1/4 tsp. salt
1/4 cup (1/2 stick) butter or margarine
3 large eggs, lightly beaten
1 cup whipping cream
Boiling water
Preheat oven to 350 degrees. Grease and flour 9-inch springform pan. Mix cold water, corn syrup, sugar and cornstarch in large heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly with wire whisk.
Add chocolate and salt; increase heat to medium. Continue cooking until chocolate is completely melted and mixture just comes to boil, stirring constantly. Remove from heat. Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.
Beat whipping cream in small bowl with electric mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into prepared pan. Place pan in larger shallow baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
Bake 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap. Refrigerate 4 hours or overnight. Garnish with chocolate curls, if desired.
Store leftover cake in refrigerator.
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