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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Butter Pecan Cake

cakes, desserts, holiday

1/3 cup margarine
1/2 cup chopped pecans
3 cup all-purpose flour; divided
1 tablespoon all-purpose flour; divided
1 cup light-colored corn syrup
1/2 cup firmly packed brown sugar
1 egg
2 egg whites
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat buttermilk
1 teaspoon vanilla extract
1 vegetable cooking spray
1/4 cup sifted powdered sugar
1 tablespoon brown sugar
2 teaspoon skim milk

Melt margarine in a small saucepan over medium heat; add pecans, and saute 4 minutes or until browned. Drain pecans, reserving margarine; set margarine aside. Combine pecans and 1 tablespoon flour; stir well, and set aside. Combine reserved margarine, corn syrup, and 1/2 cup brown sugar in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites, and beat well. Combine remaining 3 cups flour, baking soda, and salt; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in pecan mixture and vanilla. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar, 1 tablespoon brown sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings (serving size: 1 slice). 247 calories (25% from fat), 6.9 grams fat (1.1 g sat, 3.4 g mono, 1.9 g poly), 14 mg cholesterol and 174 mg