MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blue Velvet Cake
Categories: Cakes, Desserts, Dairy, Cheese, Chocolate
Yield: 9 servings

1/2 c Butter, softened
1 1/2 c Sugar
2 lg Eggs; room temp
1 ts Vanilla extract
2 ts Royal blue food coloring
2 dr Violet food coloring
2 1/4 c A-P flour
1 ts Baking soda
1/2 ts Baking powder
1 1/2 tb Cocoa powder
1/2 ts Salt
1 1/3 c Buttermilk; room temp
1 tb White vinegar

MMMMM--------------------------FROSTING-------------------------------
16 oz Cream cheese; softened
1/2 c Butter; softened
6 c Powdered sugar
2 tb Milk
1 ts Vanilla extract

Set the oven @ 350+|F/175+|C.

In another small bowl, combine the buttermilk and
vinegar and set aside. Grease two 8" round cake pans.
In the bowl of a stand mixer fitted with the paddle
attachment, or a mixing bowl with a hand mixer, cream
the softened butter and sugar until light and fluffy,
about five minutes. Mix in the eggs and mix in the
vanilla extract.

Mix in the blue food coloring, along with the violet
food coloring. Mix thoroughly to incorporate the color,
and adjust as needed.

In a small bowl, whisk the dry ingredients to combine.
Gradually mix the dry ingredients into the butter
mixture, alternating with the buttermilk. Mix until just
combined. Add additional food coloring if necessary.

Divide the batter evenly between the two prepared cake
pans. Bake the cakes for 24 to 26 minutes until theyCÇÖre
set and a toothpick inserted into the center comes out
clean. Once baked, remove the cakes from the oven and
set them aside to fully cool.

In a mixing bowl, cream together the cream cheese and
butter. Mix in two cups of powdered sugar, milk and
vanilla extract. Gradually mix in the remaining powdered
sugar until the mixture comes together. Turn the speed
up on the mixer to whip the frosting until smooth.

Place one cake layer on a cake stand. Top the layer with
a generous amount of frosting, and place the second cake
layer on top. Frost the exterior of the cake using a
piping bag or offset spatula.

Molly Allen, Hood River, Oregon

Makes:

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Is that some peasant dish I'm too rich to taste?

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach & Tortellini Soup
Categories: Soups, Greens. pas, Cheese, Herbs
Yield: 6 servings

1 ts Olive oil
2 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
43 1/2 oz (3 cans) vegetable broth
2 ts Italian seasoning
9 oz Bag refrigerated cheese
- tortellini
4 c Fresh baby spinach
Shredded Parmesan cheese
Fresh ground pepper

In a large saucepan, heat oil over medium heat. Add
garlic; cook and stir 1 minute. Stir in tomatoes, broth
and Italian seasoning; bring to a boil. Add tortellini;
bring to a gentle boil. Cook, uncovered, just until
tortellini are tender, 7-9 minutes.

Stir in spinach. Sprinkle servings with cheese and
pepper.

Debbie Wilson, Burlington, North Carolina

Makes: 6 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... I regarded Cocoa Puffs as a "dessert cereal."
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