MAKE STRAWBERRY SHORT CAKE RECIPES

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HOW TO MAKE RUM CAKE FOR CHRISTMAS - RECIPES, COUNTRY L…



How to Make Rum Cake for Christmas - Recipes, Country L… image

Ree Drummond's mother-in-law’s recipe for Christmas rum cake is so festive and delicious. You might want to double up on the glaze—it's that good!

Provided by Ree Drummond

Categories     Christmas    comfort food    dessert    snack

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 servings

Number Of Ingredients 12

1

box (about 18 oz.) yellow cake mix

1

package (3.5 oz.) instant vanilla pudding mix

4

whole eggs

1/2 c.

cold water

1/2 c.

canola oil

1/2 c.

rum (dark or light is fine)

1 c.

chopped pecans

brown sugar (optional)

1 1/2

sticks of butter

1/4 c.

water

1 1/2 c.

granulated sugar

3/4 c.

rum

Steps:

  • For the cake: Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
    For the glaze: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

SHORT RIBS OF BEEF RECIPE | FOOD NETWORK



Short Ribs of Beef Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 27

1/4 cup olive oil
Four 8-ounce boneless beef short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1 cup all-purpose flour
6 cloves garlic, smashed
2 carrots, peeled and diced small
2 stalks celery, diced small
1 Vidalia onion, diced small
1 cup red wine
2 cups chicken stock
2 cups veal stock or beef stock
2 cups water
One 14.5-ounce can peeled plum tomatoes
2 tablespoons Worcestershire sauce
6 medium red potatoes, diced small, with skin on
Three Cheese Polenta, recipe follows
4 1/2 cups water
1 cup finely ground polenta
Salt
1/4 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
1/4 cup mild Cheddar cheese
1/4 cup unsalted butter
Black pepper

Steps:

  • Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
  • Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
  • Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
  • Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
  • Serve over Three Cheese Polenta.
  • In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm. 

More about "make strawberry short cake recipes"

HOW TO MAKE RUM CAKE FOR CHRISTMAS - RECIPES, COUNTRY L…
Ree Drummond's mother-in-law’s recipe for Christmas rum cake is so festive and delicious. You might want to double up on the glaze—it's that good!
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours 30 minutes
Category Christmas, comfort food, dessert, snack
Cuisine Comfort Food
  • For the cake: Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
    For the glaze: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!
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