Oh, my!!! I won the apron drawing over at Aunt Daisys Shoppe~ how exciting!!! Check this shoppe out and while you are at it check out her blog Because Nice Matters…Look at the towels she redone…You will be glad you did….How very clever!!
Dirty Pantry Cake: Not for eating, Just looking
2 Cups of Applesauce
2 Cups Cinnamon
¼ Cup Salt
Mix all together till it forms a stiff dough. Grease large bundt cake pan…..Press dough into the pan, making sure there are no air bubbles…Bake on the lowest setting for 18-24 hours.
Tap out cake, making sure that it has dried enough to easily come out of the pan…Be careful not to break it….Place on cooling rack and cover with dishtowel. Allow to stand & dry for another 24 hours…Using Spice Fragrance Oil, drench the top and sides of the cake…With gloved hands, rub
ground nutmeg & cloves into & all over the cake…
Allow to dry out for another week…It might crack slightly as it dries…this is normal and adds to the primness of the cake…
Once dried, you can leave it this way or dip the top in hot scented wax to frost the cake.
Wrap with aged cheesecloth around girth of cake and tie off with dirty grungy butcher’s string…You can also use kraft wrapping paper cut into a circle big enough to come up to the top of the cake and tie with the butcher’s string or waxed hemp….Looks wonderful displayed on an old bread board and it smells so good…
CROCK POT “ROTISSERIE” CHICKEN: 1 whole roasting chicken
Wrap potatoes in foil. Place in bottom of crock pot.
Lightly spray chicken with Pam. Season as desired.
Place chicken, breast side down, on top of potatoes.
Cook on HIGH 4 hours.
***Onions, carrots, or any other veggies can be added
CHOCOLATE OREO CAKE: Serves-16....WW Points 4
1pkg.Devil's Food flavor cake mix
2 egg whites
4oz.fat free cream cheese
1/4 cup Splenda
1 cup Cool Whip Free
6 reduced fat Oreo cookies,coarsely crushed
2squares semi-sweet baking chocolate
2 Tbsp. light margarine
Preheat oven to 350 degrees. Spray two 9 inch round cake pans with non-stick cooking spray.
In a large mixing bowl, combine cake mix, diet soda and egg whites. With an electric mixer, beat on low speed for 1 minute. Beat on medium speed for 2 minutes. Divide mixture evenly between the two cake pans. Bake for about 26 minutes or until a toothpick inserted in the center of cake comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Turn out of pans and cool completely on wire rack.
To make filling, combine cream cheese and sugar. Beat on medium speed with an electric mixture until well blended. Fold in Cool Whip and cookies.
Place cake layer on serving plate top-side down. Spread evenly with cream cheese mixture. Place second cake layer on top.
To make glaze, place baking chocolate in a microwave safe bowl and microwave on high for 1 to 2 minutes, stirring every 30 seconds. Blend in margarine. Allow to sit for about 5 minutes for mixture to thicken slightly.
Spoon glaze over top of cake and serve. Refrigerate any remaining cake.
198 Cal., 4.6 g. fat, 0.4 g. fiber