A to Z Recipes
Newsletter

BUTTERFINGER CAKE

~Submitted by Jean, Syracuse, NY

2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars (about 6 oz.)

Frosting:
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7-1/2 oz)

Position rack in top third of oven; preheat to 350-degree F. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper.

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars.

Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper.

Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.

Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips.

DUTCH RYE BREAD

~Submitted by Shirley, WA State

This is my favorite bread served with a thin slice of cheese. Easy to make and sliced thin to serve.

2 c. cracked wheat (bulgur)
1 c. rye flour
1 c. white flour
1 tsp. baking soda
1 tsp. salt
1/2 c. brown sugar packed
1/2 c. molasses
2 c. warm water

Mix till holds together well. Put in 9x5 loaf pan greased. Bake at 325F for 1 hour or can be baked in 2 small loaf pans.

ZUCCHINI CASSEROLE

~Sent in by Joyce, IL

1 cup sliced carrots
5 cups thinly-sliced zucchini (unpeeled)
1 (6 ounce) package chicken-flavored stuffing mix
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter or margarine
1/4 cup chopped onion

Preheat oven to 350 degrees. Place carrots in large pan and boil for 5 minutes. Add zucchini, cover and boil 5 minutes longer. In medium bowl, melt butter in microwave. Add contents of seasoning packet and stuffing crumbs and stir until moistened. Spoon 2/3 stuffing mixture in bottom of a 9x9, 10x10 or 9x12 pan. Drain cooked vegetables. Mix with soup, sour cream and onions. Pour over stuffing mix. Sprinkle with reserved stuffing crumbs. Bake for 40 minutes.

KENTUCKY PECAN PIE

~Submitted by Mary B, MI

1 cup white corn syrup
1 cup dark brown sugar
1/3 tsp. salt
1/3 cup butter or margarine, melted
1 tsp. vanilla
3 whole eggs, slightly beaten
1 heaping cup shelled pecans
1 (9") unbaked pie shell

Combine syrup, sugar, salt, butter, and vanilla and mix well. Add slightly beaten eggs. Pour into a 9" unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350 degrees oven for approximately 45 minutes.

TOMATO FIDEO DINNER

~Submitted by Rosemarie, Kansas City, MO

1 lb. sirloin steak, thinly sliced
1/4 C vegetable oil, divided
8 oz. uncooked fideo, angel hair pasta of vermicelli, broken into 1 inch pieces
1 T minced garlic
3 cans (8 oz each) tomato sauce
3 C frozen broccoli florets, thawed and drained

Season steak generously with salt and pepper. Heat 1 T oil in large skillet over medium heat; cook steak in it about 3-4 minutes until browned and no longer pin, stirring frequently. Remove from pan and keep warm.

Add remaining oil, broken pasta and garlic to pan. Carefully toss pasta in oil to coat; cook until pasta is golden brown, stirring constantly. Stir in tomato sauce until well blended. Cover and reduce heat to low. Cook about 10 minutes or until pasta is tender. Combine steak and broccoli with pasta, toss all together. Cover and cook on low until heated through.

Source: Hunt's Kitchens

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

For Two...

SWEET AND SPICY STICKY CHICKEN

~Sent in by Jean, Syracuse, NY

This recipe serves 2 but can easily be doubled.

Whisk together in a bowl:
1/4 cup dark brown sugar
2 tablespoons Asian fish sauce (optional)
1/4 cup water
1 1/2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
2 teaspoon minced fresh ginger
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes

Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add:
1/2 medium onion, thinly sliced

Cook onion until soft, about 3 minutes.

Add to the pan:
4 chicken thighs, fat and skin removed and the brown sugar sauce. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, covered, turning the thighs occasionally until they are cooked, 25-30 minutes.

Remove the thighs from the pan; cover with foil to keep warm.

Increase the heat to high and reduce the sauce by about half until it is thick and resembles a caramel sauce. Serve the chicken with rice and the sauce.