Friday, February 6, 2015

Week 56 Friday (2/6/15)

Recipe Review      

Today’s Recipe and Location:           Black-Eyed Pea Salsa        
Found in: The Pioneer Woman Cooks: A Year of Holidays
                  Pages:  15 - 17     Copyright:  2013  Harper Collins

       I first heard of black-eyed peas when I lived in Florida. I was introduced to many veggies that I had never ever heard of in Illinois. Many people use them in soups and casseroles. Using them in salsa is definitely a Ree thing.
         I learned that they have been around for thousands of years. They are probably are best known as being a “Southern Food.” I recently posted a recipe for Hoppin’ John that also included black-eyed peas.
         So here is a new recipe to try.

Fabulous “Family and Friends” Food

Chocolate Sheet Cake
Jan Gustafson

         Sift together:
                  2 c. flour
                  2 c. sugar
                  1 teasp. baking soda
                  ½ teasp. salt

         Mix in saucepan:
                  2 sticks butter
                  5 Tblsp. cocoa
                  1 c. water

         Additional ingredients to add:
                  ½ c. buttermilk
                  2 eggs
                  1 teasp. vanilla

         Combine dry ingredients and set aside. Bring saucepan to a boil. Now, pour over dry ingredients and mix well. Add ½ c. buttermilk, 2 eggs, and 1 teasp. vanilla. Mix well. Pour into 10 x 15 cookie sheet. Bake at 400 degrees for 20 minutes.

Icing Ingredients:
         1 stick of butter
         1 teasp. vanilla
         4 Tblsp. cocoa
         5 Tblsp. milk
         1 lb. or 4 c. powdered sugar
         1 cup nuts (optional)

         (5 minutes before the cake is done) bring the following to a boil.
         1 stick of butter
         1 teasp. vanilla
         4 Tblsp. cocoa
         5 Tblsp. milk

Pour over 1 lb. (4 cups) powdered sugar. Mix well.  Add 1 cup nuts (optional). Spread over warm cake.

No comments:

Post a Comment