Almond Pound Cake with Citrus Lavender Glaze 3/4 cup cake flour, sifted 1/4 tsp. baking powder 1 8-oz. can almond paste 1 cup sugar 1/4 tsp. salt 12 Tbsp. unsalted butter (3/4 cup), softened 4 extra-large eggs 1 recipe Citrus Lavender Glaze 1/4 cup whipping cream Butter and lightly flour an 8x4x2-inch loaf pan; set aside. Combine the cake flour and baking powder in a small bowl; set aside. Crumble the almond paste into the bowl of a food processor. Add sugar and salt. Process until the mixture is combined, scraping down the sides and bottom of the bowl with a rubber spatula. (Mixture should appear grainy with no lumps remaining.) Transfer the mixture to the large bowl of a stand mixer. With the mixer on low to medium speed, add the butter, 1 tablespoon at a time, until all the butter is added, scraping sides and bottom of the bowl constantly. Increase the speed to high and beat until the mixture is nearly smooth. Add the eggs, 1 at a time, to the almond paste mixture, beating well after each addition. With the mixer on low speed, add the flour mixture and beat just until combined. Pour the batter into the prepared pan and bake for 50 to 60 minutes until the top is golden and a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan; cool. Prepare the Citrus Lavender Glaze; brush half of the glaze onto top and sides of the cake. For the sauce, add whipping cream to the remaining glaze; heat in saucepan until warm. Serve sauce with cake. Makes 1 cake (8 to 10 servings). Citrus Lavender Glaze: Combine 1/2 cup sugar, 2 tablespoons lemon juice, 2 tablespoons orange juice, and 1 tablespoon lavender buds in a small saucepan. Bring to boiling over medium heat. Remove from heat. Strain to remove lavender. Makes 1/2 cup

Recipes

Queen of Rice Pudding

Recipes

1/2 cup uncooked rice 2 cups boiling water 2 cups milk 3 egg yolks 1/3 cup granulated sugar 1 tsp. vanilla 3 egg whites, stiffly beaten 4 tbsp. sugar Cook rice in rapidly boiling salted water. Drain and place in strainer over heat until rice is dry fluffy. Make a custard of the milk, egg yolks, sugar and vanilla. Pour over rice which had been placed in a buttered baking dish. Drop spoonfuls of strawberry jam over the surface. Cover with meringue which has been made by adding the 4 tbsp. of sugar to the beaten egg whites. Sprinkle with coconut. Bake in a slow oven at 325?F. for 20 minutes. Serve hot or cold. Serves 8

Chocolate Caramel Crispy Cakes

Recipes

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way) 1/2 stick unsalted butter 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes) Special equipment: approximately 40 mini muffin papers Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Carnival of the Recipes The Carnival of the Recipes is up at Phoenix Arizona Blog. Some of the recipes include: Famous Recipes - Saucy BBQ Chicken & Potato Skillet posted at Famous Recipes Broccoli with Lemon posted at Phoenix Arizona Blog Hawaiian Teriyaki Chicken posted at Chicken Recipes Grilled Garlic-Lemon Chicken from Famous Recipes Chicken Salad Recipes from Healthy Chicken Recipes Chili Recipes - WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes Grilled Salmon Teriyaki posted at Jokes Funny Chicken Recipes - Cumin-Fried Chicken Recipe posted at Famous Recipes. Low Salt Sweet and Sour Chicken Salad Recipes from Recipes for Cooking Chicken

SWEET 'N SMOKEY CHICKEN

Serves 30-40

My step daughter-in-law, Jan Perdue, says that when Frank's son Jim was courting her, he invited her over for dinner and served Sweet 'n Smokey Chicken for two. Jan was enchanted with his culinary skill and thought that this would be a sample of what marriage to him would be like. She learned later that this is just about the only thing he cooks. Fortunately, she enjoys cooking and doesn't mind.

30 chicken breast halves

15 chicken drumsticks

15 chicken thighs

8 medium onions, sliced

2 quarts ketchup

1 cup prepared mustard

2 cups vinegar

1 quart maple syrup

1/4 cup hickory smoked salt or to taste

2 teaspoons ground pepper

Preheat oven to 350oF. Place chicken in a single layer, skin side up on top of onion slices in the bottom of 2 to 3 large baking pans. If possible keep breast halves in a separate pan from legs and thighs as they will cook more quickly. In a 2 gallon container combine remaining ingredients and pour over chicken. Bake chicken, uncovered for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Carnival of the Recipes - Harvest Recipes