Yup, that's what I do. Use a serrated bread knife if you have one and brush the crumbs off before you put on your pudding or frosting. I usually leave the top one uncut. For my ice cream cake, I cut each of the rounds in half also to give myself 4 layers. Like Winfrey says, have a little treat!
While I'm at it, here's my ice cream cake which I am requested to make for my son's birthday every year - and he's 36 now!
2 boxes of pound cake mixes.
3 pints of different sherbert ice cream flavors
2 cans of cream cheese frosting
Bake the pound cake mixes in 2 round pans. When completely cool, cut them in half crosswise to make 4 cakes. Slice the top off one of them to make it flat.
Let the sherberts sit out a bit so they become soft enough to mush up and spread.
Make 3 layers with a different sherbert between each layer. Put the last cake piece on top. Frost the whole cake top and the sides. Put in the freezer in a flat place for at least a couple of hours before serving.
The Recipe Exchange.
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am
This my favorite way - it's the proverbial pot roast that every wife served on Sunday in the 50's and 60's. I use a nice big chuck roast and you will need a fairly big roaster and about 3 hours. I have an ancient old blue speckled one I use.
Brown the roast in a skillet on both sides with a little salt and pepper. This is not to cook it, just to get a nice brown on it. Put the roast in the roaster and put about 1 cup of water in the skillet and simmer for a few seconds to remove all the goodies and brown bits. Pour over the roast. If you don't have a big enough skillet you can skip this step. I just think it helps with that awesome gravy you get at the end.
While the roast is browning, chop up a medium onion. Put the onion in the roaster with meat and put into a 325 degree oven. After about an hour I add a bunch of peeled carrots cut into chunks. Always check for liquid. You don't want it to go dry, but you don't want it swimming in liquid either. After 1 1/2 to 2 hours peel a bunch of potatoes and add to the roaster pushing them down into the liquid if you can. Add a bit of water if you need to at this point. Roast for another 1/2 hour or until the potatoes are done.
Add water to the pan after you take the roast and veggies out - like maybe 1 cup - 2 cups. Mix up two or three tablespoons of corn starch in water and slowly add to the gravy stirring constantly until it thickens to the consistency you like. Add salt and pepper to taste.
Now I'm hungry!
Brown the roast in a skillet on both sides with a little salt and pepper. This is not to cook it, just to get a nice brown on it. Put the roast in the roaster and put about 1 cup of water in the skillet and simmer for a few seconds to remove all the goodies and brown bits. Pour over the roast. If you don't have a big enough skillet you can skip this step. I just think it helps with that awesome gravy you get at the end.
While the roast is browning, chop up a medium onion. Put the onion in the roaster with meat and put into a 325 degree oven. After about an hour I add a bunch of peeled carrots cut into chunks. Always check for liquid. You don't want it to go dry, but you don't want it swimming in liquid either. After 1 1/2 to 2 hours peel a bunch of potatoes and add to the roaster pushing them down into the liquid if you can. Add a bit of water if you need to at this point. Roast for another 1/2 hour or until the potatoes are done.
Add water to the pan after you take the roast and veggies out - like maybe 1 cup - 2 cups. Mix up two or three tablespoons of corn starch in water and slowly add to the gravy stirring constantly until it thickens to the consistency you like. Add salt and pepper to taste.
Now I'm hungry!
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am
No, you don't have to preboil the veggies.
You can also make this in a crock pot, but the result isn't quite a good as in a roaster in the oven. Just do pretty much the same thing and cook it on high for several hours. I think the difference is in the gravy at the end, but the crock pot method is also very good and also very easy.
You can also make this in a crock pot, but the result isn't quite a good as in a roaster in the oven. Just do pretty much the same thing and cook it on high for several hours. I think the difference is in the gravy at the end, but the crock pot method is also very good and also very easy.
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am
Can't wait to hear how it turns out! My theory on the better gravy is that as the liquid in the roaster simmers off it creates the brown stuff that good gravy is made from. Like I said there is a trick to how much. I wouldn't let it get below 1/2 - 1 inch of liquid. Then only add as much every 20 minutes or 1/2 hour to keep it at about that level. The onions cook down to nothing and even if your kids claim they don't like onions, they really make the gravy taste wonderful.
Try it once this way and the next time in the crock pot and see what you think.
Good luck!
Try it once this way and the next time in the crock pot and see what you think.
Good luck!
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
Drac, that is exactly how I do my pot roast, in the oven. As you
say, it can be done in the crockpot but doesn;t have that extra
oomph.
I usually add red wine, (not necessary I know, but does add to
the flavour)
say, it can be done in the crockpot but doesn;t have that extra
oomph.
I usually add red wine, (not necessary I know, but does add to
the flavour)
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous
Well, the pot roast sounded so darned good I made it for supper tonight. Dug a big old beefalo roast out of the freezer and grabbed a bag of sweet corn frozen from the garden last year while I was at it. Sophie, I was going to add a bit of red wine to it, but the only one I had here is fairly sweet and I didn't think that would be very good. The problem with dry red wines is that they don't stay around long as I drink them!
It was the perfect thing after a long boring day of horrid weather - 25 degrees/snow/40+ mph winds - and house cleaning. Must do a bit of gaming tonight! Hubby and the kitty went to bed so I have the house to myself. Woo hoo!
I'm getting a bit bored with Diablo II, so I need to peruse my game pile to see what I might like to play. Hmmmm.....
It was the perfect thing after a long boring day of horrid weather - 25 degrees/snow/40+ mph winds - and house cleaning. Must do a bit of gaming tonight! Hubby and the kitty went to bed so I have the house to myself. Woo hoo!
I'm getting a bit bored with Diablo II, so I need to peruse my game pile to see what I might like to play. Hmmmm.....
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am
No, beefalo is a breed developed after interbreeding buffalo and beef. It's all pretty complicated, but I think it's something like 3/5 beef and 2/5 buffalo in the breeding. You can find a lot on the internet about it. Supposedly it has saturated fat, cholesterol, sodium etc. at a level that is less than fish. Tastes absolutely wonderful too. We get a side every year.
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
-
Maid Of Mystery
- Hallowed Haunter
- Posts: 1306
- Joined: Tue Mar 07, 2006 8:21 am