Chiffon Icing For Birthday Cake Carrie Sheridan Recipes

CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN

Steps:

• Mix together milk and flour in a small saucepan.
• Cook until thick, stirring constantly.
• Set aside to cool, covering the top with saran wrap.
• Beat together the crisco, butter, sugar and vanilla.
• Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
• Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
• Add more sugar, if desired.
• Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
• Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN

Steps:

• In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
• Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
• Remove the chicken from the broth and let cool.
• Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
• Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
• Add the flour and salt to taste, stirring with a wire whisk until blended.
• Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
• If desired, season with tabasco sauce.
• In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
• To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
• Cook, stirring until heated through.
• DO NOT LET BOIL.
• Cook the spaghetti according to package directions.
• Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
• Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
• If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
• You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

1950S CLASSIC BREAD STUFFING/CARRIE SHERIDAN

Steps:

• Melt butter in deep kettle.
• Add minced onion and simmer on low until glossy.
• Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].
• Add to the onion and heat through without burning, stirring often with a wooden spoon.
• Stuffs a 10-12 lb turkey.
• You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.

THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN

Steps:

• Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
• Stir constantly until chips and butter are fully melted.
• Add light cream and stir until fully mixed and very warm.
• Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
• Refrigerate until thoroughly chilled.
• Note that - at this point - you could make this into a fudge -.
• Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
• Frost any cake.
• This is very good on Crazy Lazy Cake.

CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN

Steps:

• Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
• The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
• Refrigerate whites [making SURE there is no white embryonic material in this].
• Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
• Continue on a low boil until the mixture thickens some, stirring constantly.
• Take the egg-milk mixture off the stove.
• Add 2 packages of gelatin dissolved into 1/4 cup water.
• Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
• Cover and chill in the refrigerator overnight.
• The next day, remove the egg whites from the refrigerate and let warm to room temperature.
• Prick pie shells with a fork and prebake.
• Set the shells aside to cool.
• Whip the 8 egg whites with 1/2 cup sugar until very stiff.
• Set aside.
• Whip the egg-milk custard mixture until very fluffy.
• Whip the 1/2 cup heavy cream.
• Fold the whipped cream into the whipped egg-milk custard mixture.
• Fold the stiff egg whites into the custard mixture.
• Turn out into cooled pie shells.
• Grate the Hershey's chocolate bar over both pies.
• Refrigerate until ready to serve.
• [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
• Also you can substitute 2-3 ounces of bourbon for the rum.
• For children, you can just use rum flavoring - but often the kids like the hint of liquor.

BEST BIRTHDAY CAKE WITH CHIFFON ICING

Steps:

• Preheat oven to 375 degrees.
• Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
• Cream crisco and sugar in a mixer.
• Add eggs and beat well.
• Sift flour [you can just shake the flour through a sieve].
• Measure and sift flour again with the baking powder and salt.
• Mix milk with vanilla.
• In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
• Beat well until blisters form in the batter - at least 2 minutes.
• Pour batter into cake pans.
• Bake at 375 for 30-35 minutes.
• Cupcake pans bake for 15-20 minutes.
• Let cool.
• Frost with Chiffon Icing.

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN

Steps:

• Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
• Cook egg noodles according to package instructions and drain.
• Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
• Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
• Bake at 350 for 30 minutes.
• Add chicken or vegetable bouillon, if needed, to moisten.
• Let sit 15 minutes.
• You can boil a whole chicken --.
• You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.