Two of my favorite things, chicken and sauerkraut. I don’t know why I never put the two together before. I felt that a slightly sweet version would probably go best. The recipe to follow is for two if your making more just increase the brown sugar and sauerkraut equally. This can be made in a slow cooker, just put on high for a few hours and make sure the chicken is at least 165° before you serve.
Ingredients for Chicken with Sauerkraut
Chicken pieces, cut up with bones in
1 jar good sauerkraut
2-3 tbs brown sugar
cooking spray
Directions for Chicken with Sauerkraut
Preheat oven to 375°
In a baking dish, spray with cooking spray, and place the chicken in a single layer. Cover with the sauerkraut and sprinkle the brown sugar over the top. Cover the pan with aluminum foil and bake for about 45 minutes, remove the foil and continue to bake for an additional 15 minutes. Check to make sure chicken is up to temperature and serve.
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In a baking dish, spray with cooking spray, and place the chicken in a single layer. Cover with the sauerkraut and sprinkle the brown sugar over the top. Cover the pan with aluminum foil and bake for about 45 minutes, remove the foil and continue to bake for an additional 15 minutes. Check to make sure chicken is up to temperature and serve.
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This cake can be made as a single layer or as a double layer cake. You will need either a very large platter or a large round cake disc to set the cake up on.
Ingredients for Easter Bunny Cake
4-8″ round cake pans greased and floured
2 – recipes of your favorite cake or 2 boxes of cake mix
Jelly beans 3 dark and 2 light colored
licorice sticks
shredded coconut, If you have allergies to coconut try shredding white chocolate
2 recipes for butter cream icing
Directions for Easter Bunny Cake
Following the directions for your chosen cake make 4 8″ round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.
For best presentation put the doilies on the platter before the cake and arrange wax paper around the edges of cake so that when you ice sides the icing won’t get on the doilies.
Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.
Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers if sticks look too thick split them with a knife. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.
Easter Bunny Cake
Butter Cream Icing
There are a number of tricks to a good buttercream icing. If your going to having the cake out in a warm area or if you want the icing to be very white substitute ½ to all the butter with shortening, if your going to use an all shortening recipe for a “very white” icing use about ¼ cup additional shortening.. There are a number of flavorings that are made “clear” use them to flavor an all white frosting, and if you truly like the butter flavor needed, use a no color butter flavoring.
Basics for all the recipes are cream the butter well and then add the flavorings and slowly add the sugar. Scrap the bowl down often to completely combine the ingredients. The icing will appear a little stiff at this point, and to thin to your desired consistency add the heavy cream or light corn syrup and whip the icing at a higher speed to make it airy and light and fluffy. Refrigerate for a while before working with it.
Ingredients for Buttercream Icing
1 cup butter or shortening or a combination of both
3 – 4 cups confectioners sugar
1 tbs vanilla
2 – 3 tbs heavy cream
pinch of salt
Directions for Buttercream Icing
Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.
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2 - recipes of your favorite cake or 2 boxes of cake mix
Jelly beans 3 dark and 2 light colored
licorice sticks
shredded coconut, If you have allergies to coconut try shredding white chocolate
2 recipes for butter cream icing
Instructions
Following the directions for your chosen cake make 4 8" round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.
Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.
Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.
Notes
For best presentation place doilies on the serving platter and before icing place waxed paper just underneath the cake so that the paper protects the doilies from any icing errors and will pull out easily
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
1 cup butter or shortening or a combination of both
3 - 4 cups confectioners sugar
1 tbs vanilla
2 - 3 tbs heavy cream
pinch of salt
Instructions
Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Pork tenderloin with cherry and coca-cola wine sauce
Pork Tenderloin & Coca Cola Wine Sauce
Pork tenderloin is a great piece of meat. It’s not too expensive and when cooked right makes a wonderful main course. Since it is a fairly lean piece of meat it does need to be sauced or worked on in some manner. When we go to our local bulk market we usually get a couple of packages of pork tenderloins, the only draw back is that they come two to a pack and with just the two of us it takes a while to eat it all. Not a real problem and of course I do have an avid volunteer to take care of the left overs!
It’s a tough job, but someone has to take care of the leftovers
Cherry & Coca-Cola Wine Sauce
Nothing goes better with pork than some sort of fruit sauce.
Ingredients for Wine Sauce
12 oz can Coca-Cola
1 cup red wine
1 – 2 cups dried cherries slightly tart
2 tsp corn starch & 4 tsp water
2 tbs corn starch
4 tbs water
zest of 1 lemon
3 tbs lemon juice
4- 6 oz orange juice
In a pot place the red wine and bring to a boil when it begins to boil add the cherries and cook for a few minutes add the zest and lemon juice.
In another pot cook the coca cola and reduce by ½. Once reduced add to the wine. Take off heat and add the 2 tsp of corn starch dissolved in 4 tsp of water. Place back on heat and let simmer while preparing the pork tenderloin.
After the tenderloin is cooked, bring the sauce up to a slow boil adding the orange juice. Once boiling take off heat add 2 more tbs of corn starch dissolved in 4 tbs of water, stir to combine and place back on the heat bringing to a light boil and continue to cook until thick and syrupy, spoon over sliced tenderloin and serve remaining sauce on the side.
Pork tenderloin with cherry and coca-cola wine sauce
Pork Tenderloin
I find that high and fast does a fairly fool proof way to cook a pork tenderloin. A few years ago the government lowered what they considered the safe temperature to serve certain meats, pork was lowered to 145°, and by using this method you end up with a nice moist piece of meat.
Preheat oven to 450°.
Lightly sprinkle a little garlic salt and pepper all over the tenderloin.
Take a cast iron frying pan or a pan that is able to be placed in a hot oven, brush a small amount of oil in the pan and on medium high heat sear the loin and lightly brown all sides. Once the loin is browned nicely place the pan in the oven and cook for 20 – 30 minutes until you reach and internal temperature of 145°. Take out of the oven set on a carving board and cover with foil for 5 minutes or so,as the sauce thickens, to allow the juices to go back into the meat. Slice into thin medallions.
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In a pot place the red wine and bring to a boil when it begins to boil add the cherries and cook for a few minutes add the zest and lemon juice.
In another pot cook the coca cola and reduce by ½. Once reduced add to the wine. Take off heat and add the 2 tsp of corn starch dissolved in 4 tsp of water. Place back on heat and let simmer while preparing the pork tenderloin.
After the tenderloin is cooked, bring the sauce up to a slow boil adding the orange juice. Once boiling take off heat add the 2 tbs of corn starch dissolved in 4 tbs of water stir to combine and place back on the heat bringing to a light boil and continue to cook until thick and syrupy spoon over sliced tenderloin and serve remaining sauce on the side.
Pork Tenderloin
I find that high and fast does a fairly fool proof way to cook a pork tenderloin. A few years ago the government lowered what they considered the safe temperature to serve certain meats, pork was lowered to 145°, and by using this method you end up with a nice moist piece of meat.
Preheat oven to 450°.
Lightly sprinkle a little garlic salt and pepper all over the tenderloin.
Take a cast iron frying pan or a pan that is able to be placed in a hot oven, brush a small amount of oil in the pan and on medium high heat sear the loin and lightly brown all sides. Once the loin is browned nicely place the pan in the oven and cook for 20 - 30 minutes until you reach and internal temperature of 145°. Take out of the oven set on a carving board and cover with foil for 5 minutes or so,as the sauce thickens, to allow the juices to go back into the meat. Slice into thin medallions.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
