Topmetwicecake Recipes

TOP ME TWICE CAKE

Steps:

• BATTER: Preheat oven to 350 degrees F.
• Grease the bottom only of a 9-inch square pan.
• In a large bowl, combine flour, sugar, baking soda, and salt.
• Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
• Pour into prepared pan.
• In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
• Sprinkle the top of the cake evenly with the topping.
• Bake for 45 to 50 minutes.
• Just before cake is done prepare the sauce.
• Pour the sauce over warm cake.
• Cool before serving.
• SAUCE: In a small saucepan, melt butter.
• Blend in cream, sugar, and vanilla extract.

TOP ME-TWICE CAKE

Steps:

• Preheat overn to 350.
• In large mixing bowl, combine all cake ingredients and beat low speed till blended; beat 2 minutes more at medium speed.
• Pour into 9 inch square pan, greased on bottom only.
• Prepare Topping by combining all ingredients; sprinkle over cake.
• Bake 45 to 50 minutes or until top springs back when lightly touched in center.
• Just before cake is done, prepare Sauce by melting butter in saucepan; blend in remaining ingredients.
• When cake comes out of oven pour sauce over warm cake.
• Cool.
• Best served the same day it is made.

SUNNY'S GREEN GODDESS TWICE BAKED POTATOES

Steps:

• For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
• For the yogurt mixture. While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
• For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
• Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.