King Cake

So I actually haven't even tried this recipe yet. But it's from Sharon, and when she's made it it's turned out really good. And if I post it here, I'll be able to find it easily. :) I'm hoping to make it for Mardi Gras this year (Feb 16th), and if so I'll post pictures. But in the meantime, here's a great King Cake recipe:


King Cake


1/4 cup butter or margarine

1 (16-oz.) carton sour cream

1/3 c. sugar

1 t. salt

1 pkgs. dry yeast

1 T. sugar

1/2 c. warm water (105 º to 115 º)

2 eggs

6 to 6 1/2 cups all-purpose flour, divided

Also:

1/2 cup sugar

1 1/2 t. ground cinnamon

1/3 cup butter or margarine, softened

Colored frostings

Colored Sugars



Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 º to 115 º.

Dissolve yeast and 1 T. sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly-floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.

Pinch dough down and it divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" X 10" rectangle. Spread half of the butter and half of the cinnamon mixture on the rolled out dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal.

Repeat this procedure with the second half of the dough.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 º for 15 to 20 minutes or until golden. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars.

Makes 2 cakes.



Cream Cheese Filling

1 8-oz. package cream cheese

1 c. confectioners sugar

2 T. flour

1 t. vanilla

drop or two of milk

Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring. You can use cream cheese and a fruit filling if you so desire.



Colored Frostings

3 cups sifted powdered sugar

3 T. butter of margarine, melted

3 to 5 T. milk

1/4 t. vanilla extract

1 to 2 drops each green, yellow, red, and blue food coloring

Combine powdered sugar and melted butter. Add milk (room temperature) to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting one with green, one with yellow, and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.


Colored Sugars - sprinkle over frosting, if desired.

Chicken Thighs Provencal

Here's another new recipe I've tried recently from Sandra Lee Semi-Homemade. It was easy, yummy, and healthy, too! Can't wait to start getting my subscription to the magazine!

Chick Thighs Provencal

1 (20 oz) bag red potato wedges, Simply Potatoes

1 (16-oz) bag baby carrots

2 TB olive oil, divided

3 tsp dried rosemary, divided

2 tsp dried thyme, divided

2 tsp garlic salt, divided

2 tsp ground black pepper, divided

8 (6-oz) chicken thighs

4 plum tomatoes, seeded and cut into 4 wedges

20 nicoise or kalamata olives, pitted

Garnish: fresh rosemary sprigs

1. Preheat oven to 425 degrees. In a roasting pan, place potatoes and carrots. Drizzle with 1 TB olive oil. Sprinkle with 1 tsp rosemary, 1 tsp thyme, 1 tsp garlic salt, and 1 tsp pepper. Toss gently, and spread in a single layer in pan. Bake for 15 min.

2. In a large bowl, combine remaining 1 TB oil, 2 tsp rosemary, 1 tsp thyme, 1 tsp garlic salt, and 1 tsp pepper. Add chicken, tossing to coat. In a large nonstick skillet, cook thighs for 3 min per side, or until browned.

3. Add chicken thigh mixture, tomatoes, and olives to roasting pan. Return to oven, and bake for 30 min longer, or until chicken is done. Garnish with rosemary sprigs, if desired.