The Secret Recipe Blog

My favorite cake is crumb cake. It’s not too sweet and hits the spot any time of day. I often buy the little pre-packaged Sara Lee cakes at the store, but now I make a larger cake at home with this recipe. I’ll be honest, it doesn’t last long in my house. Within an hour I’m left with only crumbs and a full belly! This recipe is also featured in America’s Most Wanted Recipes Volume 2.

2 cup sifted cake flour
2 cup light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup milk

Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon

1.To prepare the crumb topping, use a fork to combine ingredients until crumbly; set aside 1/2 cup of the mixture.
2.To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed.
3. Spread evenly in a greased 8-inch square pan. Spread reserved crumbs over top and bake at 350 degrees F for 40 minutes or until inserted toothpick comes out clean.
4. Dust warm cake with powdered sugar before cutting.

Makes 1 cake

(40 votes, average: 3.00 out of 5)

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These pot stickers are filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions and of course is served with a spicy hoisin sauce.  I prepared this recipe as an appetizer for my Thanksgiving day dinner and it was a huge hit!  These take a little time to prepare, but it is well worth it.

1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

In a small bowl, add all the ingredients except for the egg, wrappers and oil, then mix well. Add 1 tablespoon of the egg. Save the rest of the egg for use later on. Preheat oil in a deep fryer or a heavy saucepan to 375 degrees F. Use about 1-2 inches of oil, enough to cover the pot stickers.

Use a round cookie cutter or invert a small glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

Spoon 1/2 tablespoon of the turkey mixture into the center of one wrapper. Brush a little egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it has a crinkled edge. Repeat until all wrappers are used.

Fry the pot stickers, six at a time, in the hot oil for almost 5 minutes or until they are brown. Drain on paper towels.

Serve with hoisin sauce for dipping.

4 Servings

For a healthier version, you can try baking these on a cookie sheet in a 375 degree F oven.

(14 votes, average: 4.07 out of 5)

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I am a huge fan of Boston Markets macaroni and cheese. It’s just so cheesy and I love spiral pasta! I’ll admit, I sometimes buy the frozen Boston Market meals but they are so expensive. I found it is so much cheaper to prepare this macaroni and cheese recipe at home.

3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.

6 servings

(54 votes, average: 3.46 out of 5)

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