Donair Meat

Donair Meat

2 1/2 lbs Ground Beef
2 tbsp. Worcestershire Sauce
1/2 tsp. Pepper
1/2 tsp. Salt
2 tsp. Oregano
1 tsp. Paprika
1 tsp. Onion Powder
2 tsp. Garlic Powder
1/2 cup Bread Crumbs

Preheat oven 350°F

Mix all ingredients in a bowl. In a loaf pan, pack down the ground beef mixture well. Place pan upside down on a boiler pan or deep casserole dish.

Bake for 30 minutes and remove the loaf pan. Continue to cook for another 30 minutes. Place meat, covered in the fridge for 20 minutes. Then thinly slice meat and when you are ready to eat, fry in frying pan to heat up.

This is served on a pita/flat bread with tomatoes, onions and Donair Sauce.

Donair Sauce

This is a great recipe for Donair Sauce that Chris Humber gave me. I have made it many times to go with Homemade Garlic Fingers. However, there's a couple of tricks to the sauce. Evaporated Milk seems to work the best and you have to add the vinegar all at once, NOT one tablespoon at a time. It doesn't need to be cooked either.

Donair Sauce

2/3 can Evaporated Milk
2/3 cup sugar
2 tbsp. white vinegar
1/2 tsp. garlic powder

Stir canned milk, sugar, and garlic powder until sugar is dissolved. Slowly add vinegar and continue mixing. Let sauce sit for at least one hour in refrigerator before using.

Quick Vanilla Buttercream Icing

Quick Vanilla Buttercream Icing

Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Butterscotch Tasty Kakes

Butterscotch Tasty Kakes

For cake

4 large eggs, room temperature
1 cup sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 17×11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper. In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside.
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform.

Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.

Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.

When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.
Store leftovers in an airtight container.

Butterscotch Frosting

1/3 cup butterscotch chips
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar
2 tbsp milk
1/4 tsp salt

Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tbsp milk and 1/4 tsp salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable.

Peanut Butter Tasty Kakes

Peanut Butter Tasty Kakes
(from Gourmet magazine)
For cake
4 large eggs, room temperature
2 cups sugar
1 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter
2 cups all-purpose flour
1 tsp baking powder

For topping
1 1/3-1 1/2 cups creamy peanut butter (do not use a “natural” kind)
1 pound milk chocolate, chopped

Preheat oven to 350F. Butter and flour a 17×11 1/2×1-in. jelly-roll pan, knocking out excess flour.
In a large bowl, using an electric mixer, beat together eggs and sugar until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Set aside.
Sift flour and baking powder into the beaten egg mixture and beat until just combined. With the mixer running, slowly stream in the milk/butter mixture until just combined.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.

Let cool on a wire rack for 5 minutes, then place small dollops of peanut butter on the surface of the cake. Use an off-set spatula to spread the peanut butter into an even layer, covering the entire cake.
Let cool completely, then refrigerate for 1-2 hours to make sure the peanut butter is set.

When chilled, melt the chocolate in a double boiler (bowl over a pan of simmering water), stirring constantly. Once it is smooth, pour it over the chilled cake and spread it evenly with an offset spatula.
Using a knife, cut the cake into 30 bars. It is not necessary to cut all the way through the cake, just into the chocolate/pb layers. Make sure the cuts are clear, so wipe your knife in between each. This will make it easy to divide up the bars when the chocolate has set.
Return cake to fridge and chill until chocolate is firm (or overnight).

Makes 30 bars.

Pizza Cake

This is the recipe for the Pizza Cake I brought to work on Halloween. However, I used a copycat recipe for a Tasty Kake for the cake and a butter cream icing. Tasty Kakes are famous in Philadelphia. Their version of a Hostess Twinkie. When I seen the recipe I knew I wanted to try it. I will post the recipies for the Tasty Kakes and the icing seperately.

The Strawberry Fruit Roll Ups are very narrow, so I joined 3 pieces together and cut them out with a cookie cutter to get large slices of pepperoni. Gummi Worms work great for red and green pepper. Just one note though. Liquid red food coloring will not turn your icing red like pizza sauce no matter how much you add. I gave up after 2 ounces. You need a food coloring paste. I thing you can get at The Bulk Barn.

Individual Chocolate Cake in 5 Minutes

Well, I just gave this recipe a try. I always like a little something chocolaty after pizza usually lava cakes, but these hit the spot. It's a hoot just watching them cook in the microwave as it looks like it going to blow up, but it doesn't. You're kids will love them!

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
3 Tablespoons Chocolate Chips (optional)
a splash of vanilla extract
1 Mug

Instructions:
Mix flour, sugar and cocoa:





Spoon in 1 egg

Pour in milk and oil, and mix well




Put in microwave for 3 minutes on maximum power (1000watt)


Wait until it stops rising and sets in the mug


Tip contents out of mug onto saucer and enjoy!