Sunday, October 9, 2011

Chicken Breasts in Cream

Season boned and skinned breasts well with salt and pepper. Dip in beaten egg and roll in breadcrumbs. Let dry a few minutes.

Saute in butter on low heat until golden brown. Place in large baking dish. Over them pour 2 c. (I used 3 c.) heavy cream mixed with 1/4 t. garlic salt. Dust with paprika.

Bake in 350 oven for 45-60 minutes, basting occasionally. The cream will be absorbed. This can be done the day before except for the cream and baking. This recipe is for approximately 10 halves of chicken breasts. Delicious and fattening!

Saturday, June 18, 2011

Italian Cream Cake

Cream Cheese Icing
Vegetable cooking spray
2 cups sugar
1/2 cup light butter
2 egg yolks
2 cups all-purpose flour
1 t. baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 t. butter extract
1 t. coconut extract
1 t. vanilla extract
6 egg whites (at room temperature)
Sugared kumquats(otional
Orange rind strips(optional
Kumquat leaves(optional

PREPARE cream cheese Icing: cover and chill.
COAT bottoms of 3 (9-inch) round cake pans with cookig spray(do not coat sides of pans);line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with flour;set aside.
COMBINE sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda;stir well. Add flour mixture to creamedmixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
BEAT egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter;pour batter into prepared pans. Bake at 350 for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula and turn out onto wire racks. Peel off wax paper, and let cool completely.

PLACE 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer,m ending with cake. Spread remaining icing over cake. Garnish with Kumquats, orange rind and leaves.

Yield: 20 servings

Cream Cheese Icing:

1 T. light butter
1 (8-ounce)package Neufchatel cheese
1 (1lb.) package powdered sugar
1 t. vanilla extract

Cream butter and cheese at high speed of a mixer until fluffy. Add sugar;beat at low sped until well blended. Add vanilla.