Daily Archives: August 26, 2010

Mmm…Awesome Cherry Crumble Cake

Last try at a cherry dump style cake wasn’t a winner.  It was OK, we ate it.  This time we have a winner.  Went with a white cake mix this time.

Pitted about 2 pounds of cherries, chopped them up a bit and simmered them with about 1/3-1/2 cup of water, 1/4 cup of Splenda, and a tablespoon of lime juice.  Just a few minutes to soften the cherries.  While they were warming I cut two sticks of cold butter into the cake mix.  The cherries went into the 13×9 cake pan, with the cake mix spread atop and about 1/4 cup of brown sugar sprinkled over that.  Now into a 350 oven for about 45 minutes.  Smelled great.  I think there is a lot of leeway on the baking time, just don’t leave it in there so long that the juices dry up.  I looked at mine after 30 minutes, then cycled the timer twice again, for 8 minutes, then for 8 more.  I’m happy with it.

Enjoy!

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Thursday Night Menu: End of Summer Grilling Edition

1955 striped dress. Photo by: Clifford Coffin (p.s. I LOVE the bag)

Once again I’m playing hooky on a Thursday. It’s been a stressful few weeks and I’m lucky enough to have good friends who want to go out and play hooky, too. Today I remembered to put together the menu before I took off.

Since it’s been such a crazy week I wanted something simple for the menu tonight. But, just because it’s simple doesn’t mean it’s not tasty. And we gotta get those last few weekends of grilling in before summer ends. If you’re up for adventure, you can try grilling the sweet potatoes on the grill, wrapped in foil or placed in a grilling basket. Also, for those who have requested it, I am working on a Tapas menu, just needs some testing before it goes up. Maybe in the next two weeks or so I’ll post it. Something to look forward to. If anyone else has other requests for menus, let me know, it’s always more fun if I have to go on a scavenger hunt to prep a menu.  And a final update:  my tomatoes are still not ripe.  They sit there, abundant and green, mocking me.

On the board tonight:

  1. Cheesy Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Cheesy Burgers

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ tsp crushed garlic
  • 4 green onions, chopped (opt)
  • ¼ cup diced tomatoes (opt)

large bowl

In bowl, mix together all ingredients until well blended. Make 4 patties, create a hole in the middle of each patty, like a doughnut and then flatten. This will help the burgers cook faster and keep the cheese from burning. Lightly oil your grill, broiler or skillet (to keep cheese from sticking) and cook over medium heat, until cooked through (time will depend on thickness of burgers and temperature).

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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