KFC FRIED CHICKEN - VIDEO RECIPE

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Chocolate Mayo Cake

Directions

1. Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
2. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

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German Chocolate Cake III

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

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Strawberry recipes

This succulent, fragrant fruit is as beautiful as it is flavourful. Traditionally, part of the strawberry's appeal is that its short, six-week season, from early June until mid-August, coincides with the brief, long-awaited British summer. These days, however, the British strawberry season extends from mid-April until mid-December, thanks to the increased use of plastic polytunnels, which provide the berries with a warmer, more protected environment - and a much longer growing season. Just one variety of strawberry, Elsanta, accounts for 80 per cent of the British fruit sold in UK supermarkets, although many other varieties are available from farmers' markets and pick-your-own farms and are worth seeking out. Strawberries have long been a key ingredient in classic British summer foods such as Eton Mess, summer pudding, or strawberries and cream.

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Easy Peach Cobbler

I know lots of you are anxious for fall. Football season is right around the corner, advertisers are pumping up their new fall clothing lines, and the kids are finally back to school, which, in a parents world marks the end of summer.

While all of this might be true, I’m urging you in the strongest way possible to hold onto summer for just a little longer because you’ve got to taste this

It’s a decadent summertime dessert-truly one of Southern Living’s best! With over 200 ratings and 175 five-star reviews, this is a gem on MyRecipes.

Here are 4 reasons why I think you should make this dessert:

1. It’s DELICIOUS. Seriously. I made it yesterday and my nose and stomach have never been happier. Picture this: fresh peaches, a dreamy, gooey crust, and an overlay of nutmeg composing this crazy-good cobbler. Not to mention, you MUST pair it with a scoop or two of vanilla ice cream. It’s only fair.

2. It’s easy to make! This peachy dessert truly lives up to its name. The most time-consuming step for me was skinning the peaches! If you can handle that, the rest is smooth sailing.

3. You’ll feel accomplished. Once you’ve made this Easy Peach Cobbler, not only will you impress family and friends, you’ll be impressed with yourself! This recipe is perfect for a serious cook or a kitchen novice. I know I’m no chef extraordinaire, so being able to bake something homemade and delicious in hardly any time was a great feeling!

 4. August 22,2013 (aka, today) is National Eat-a-Peach Day! So there you have it. Now you feel obligated to participate and this recipe is the tastiest way to do it.

So don’t slip into the fall season just yet. Savor a little more summer and put those ripe peaches to perfect use in this drool-worthy dessert recipe.

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How can I prevent my pound cake from getting gummy streaks?

Those gummy streaks in pound cakes, also called ‘sad streaks’ and ‘sorry streaks’, seem to have different causes—and therefore different solutions—depending who you ask. Here are a few tips for preventing "sad streaks":

•      Start with butter and eggs at room temperature

•      Cream the butter and sugar thoroughly at medium (not fast) speed until the mixture is very light and fluffy. Take your time.

•      On the other hand, do not over-beat the mixture once you start adding in dry ingredients. At that point, mix only until it is just combined.

•      Use an oven thermometer to be sure your oven is properly calibrated.

Dédé Wilson, founder  of the website Bakepedia, says, “If all else fails, cut up your ‘sad’ pound cake and make a trifle, or top it with ice cream and hot fudge sauce.” 

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World's Best Lasagna

Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
2. Preheat oven to 375 degrees F (190 degrees C).
3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

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