PAMPERED CHEF MEASURING RECIPES

Steps:

• For cake, preheat oven to 325°F (180°C). Grease and flour Classic Batter Bowl. Prepare one cake mix according to package directions. Pour into batter bowl. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Cool 15 minutes. Loosen cake and gently turn out onto cooling rack. Cool 3 hours. Repeat with remaining cake mix to make a second cake.To assemble cake, trim off rounded bottoms of cakes to level. Slice off 2 inches (5 cm) from large end of one cake and arrange on serving platter to serve as bottom of doll’s skirt. (Wrap and freeze unused top portion of first cake for later use.)Frost sides and top of cake on platter; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace; secure in back with pins. Insert doll into cake. Decorate skirt as desired. Refrigerate cake until ready to serve. To serve, remove doll and cut into slices with serrated knife.

Steps:

• Preheat the oven to 350°F (180°C). Cook the pasta in a pot of salted water according to the package directions; drain. Return the pasta to the pot.Melt 2 tbsp (30 mL) of the butter in a saucepan. Sprinkle with the flour and 1 tbsp (15 mL) of the seasoning; whisk until combined. Gradually add the milk, stirring constantly until smooth. Cook over medium heat for 5–7 minutes, or until the mixture comes to a boil, then cook for 1 minute, stirring constantly. Reduce the heat and add the cheeses, stirring until melted. Remove from the heat. Combine the pasta and Mornay sauce in a greased 2-qt. (1.9-L) casserole.Microwave the remaining 1 tbsp (15 mL) of butter in a small bowl until melted, 30 seconds. Mix in the panko and remaining seasoning. Sprinkle the mixture over the top of the pastaBake, uncovered, 28–30 minutes, or until golden brown and bubbly