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White Lily Self-Rising Flour

Still Don’t Know What To Serve As A Side Tonight? Try this.

09 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, ginger, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet potato cobbler, sweet potatoes, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, White Lily Self-Rising Flour

Every time I see the word “cobbler” it is in the form of a delicious dessert. I have learned that “cobbler” is for sweets and “casserole” is for salty. It is easy to see why that is so as most cobblers have a sweet crumb topping, while most casseroles tend to just be a plain dish in it. However, even with all those different things, there are still a few cracks in the walls.

 

It is not always perfect like that. Casseroles are hardly ever sweet, but some cobblers are savory dishes. What is funny about this one is that it is a cobbler, but not considered dessert. Sweet potatoes should be good enough to enjoy for dessert, but they are not. They are there to add a sweet touch to an otherwise completely savory meal. Well, wait no further for an original and cool side dish, I bring you the best one: sweet potato cobbler. It is a sweet potato mash as we all know and love, but instead of the typical marshmallows or pecans over the top, it has a cobbler topping that is made with butter, oats, brown sugar and flour. Together, this melts beautifully until it becomes a crispy coating.

Photo and recipe courtesy of Southern Bite.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Dust with powdered sugar and cinnamon for a nice topping.

Champagne Wishes and Caviar Dreams are Sure to Come With This Enchanting Cake!

29 March 2016
Grace
0 Comment
Bertolli, Champagne reduction, Domino, Egg-land's Best, Gold Medal, Hood, Kraft, Land O Lakes, McCormick, Ore-Ida, Perdue, Philadelphia, Pink Champagne Cake, Red Velvet Champagne, velvet layer cake, White Lily, White Lily Self-Rising Flour

There’s nothing prettier than a pink cake decorated with roses.

What’s amazing about this cake, though, is what’s inside.

With a champagne reduction and a layer of velvet cake, this is a do-it-yourself recipe of sheer elegance.

This recipe takes about 90 minutes from start to finish, but it is so worth it, especially when there is a special occasion.

The yield: Makes one 3-layer, 8-inch layer cake; 10 to 12 servings or 24 to 30 cupcakes.

This is such an elegant cake, and it’s easy enough to make for any special occasion.

As our friends at Wicked Good Kitchen state:

“Traditionally, Champagne Cake is a white cake layered with rum, Bavarian or whipped cream as a filling, and iced with pink buttercream frosting—without even a drop of champagne! Imagine that. Nowadays, bakers like adding a splash of bubbly into their cake batters as well as their buttercreams.

For my rendition of champagne cake, Champagne Velvet Layer Cake, I combined buttermilk from traditional Red Velvet Cake for a tender crumb and champagne, actually Santa Margherita Prosecco, from modern champagne cake recipes. However, instead of using the champagne straight, I went for concentrated flavor versus bubbly in a champagne reduction. This decision really paid off for a more intense flavor profile.”

 

Recipe and photo courtesy of Wicked Good Kitchen.

 

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

 

 

 

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