Surr Burt Suprise Recipes

BURNT SUGAR CAKE II

Burnt Sugar Cake II image

This is my great grandmother's recipe dated 1938. It is made with caramelized sugar.

Provided by Lynn-Pgh

Yield 24

Number Of Ingredients 9

Ingredients

1 ¾ cups white sugar
⅓ cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup butter
3 eggs
1 teaspoon vanilla extract
⅔ cup milk

Steps:

Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
Sift the flour, baking powder and salt together three times.
Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g

SUNDAY SURPRISE

Sunday Surprise image

This was something I made one Sunday evening to use the leftover produce from the weekend. My husband liked it so much, I make it all the time now. Leftover French or Italian bread works great with the mushroom juices. This can be reduced to serve less people. Also it's great to add in whatever kinds of extra veggies you have in the house.

Provided by COWMOO

Categories Everyday Cooking Vegetarian Protein Tofu

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1 (16 ounce) package extra-firm tofu, diced
1 large onion, diced
2 tablespoons Chinese five-spice powder
1 ½ pounds mushrooms
4 slices bread, torn into bite size pieces
6 ounces shredded Cheddar cheese

Steps:

In a deep frying pan over high heat, saute butter, tofu, onion and Chinese five- spice seasoning until onions begin to appear translucent.
Stir mushrooms into the frying pan, and reduce heat to medium-high. Let cook for 15 minutes; you will notice the mushrooms releasing their juices. Stir constantly, so that nothing gets burned onto the bottom of the pan.
Place torn bread in the bottom of each serving dish. Sprinkle shredded cheese over top of the bread. With a ladle, scoop out mushroom-mixture (including the mushroom broth) and ladle it over the bread and cheese. Serve immediately.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 27.3 g, Cholesterol 75.2 mg, Fat 34.1 g, Fiber 3.4 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 534.7 mg, Sugar 7 g

HASH BROWN SUPRISE #SP5

Hash Brown Suprise #SP5 image

Make and share this Hash Brown Suprise #SP5 recipe from Food.com.

Provided by James E Gracheck Do

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 cup Simply Potatoes Shredded Hash Browns
1/2 diced red bell pepper
1/4 diced red onion
1/4 lb breakfast sausage
2 eggs

Steps:

In a non stick skillet brown the potatoes in 4 tbs of olive oil until crispy, add salt and pepper to taste, remove and keep warm.
In the same skillet add additional oil if needed and cook the sausage, bell pepper and onion until browned, remove and keep warm.
Cook two eggs in a covered non stick skillet until set, season with salt and pepper.
Place 1/2 potatoes and add 1/2 sausage mixture on two plates and top with the eggs.

Nutrition Facts : Calories 278.6, Fat 20.9, SaturatedFat 6.8, Cholesterol 233.7, Sodium 497.8, Carbohydrate 3.4, Fiber 0.9, Sugar 2, Protein 17.8