Jeannie's Strawberry Cake
Mix one package Pillsbury yellow cake mix according to package directions. Bake using the guidelines for your pan size (Lasagna pan size is best, measuring 10-1/2 X 14-3/4 inches.
One pint whipping cream, very chilled
One 8 oz package cream cheese, room temperature
1 cup powdered sugar
Just whip this all together and chill. I promise, it will work!
Mix one package Danish Dessert - strawberry flavored - according to directions on box for pudding.
Rinse, hull and slice 1 pint fresh strawberries.
Assembling it all:
Spread cream topping on cooled cake. Arrange sliced strawberries over top of cream filling. Carefully spoon, then spread cooled Danish Dessert over the top. Chill until serving time.
1 quart chicken broth (no salt added)
1/4 cup butter
5 Tblsp flour
1/8 tsp garlic powder
1/4 tsp dried thyme
1 tsp salt
4 oz cream cheese
Melt butter in large skillet over medium high heat. Add flour, salt, garlic powder and thyme. Whisk until flour is lightly browned. Pour in the stock and whisk until thickened. A general rule of thumb is that when the gravy comes to a boil it has thickened as much as it's going to. Reduce heat to low. Add the cream cheese and let it soften, still gently whisking the gravy. When cream cheese is fully melted, whisk more vigorously to combine well. Serve hot.
Sweet and Sour Sauce - mild
I used Emeril Lagasse's recipe for Sweet and Sour Sauce. You can find the recipe here. It's a little over halfway down the page. The only modification is I left out the chili-garlic sauce so it would be mild. If you like it hot, do add that. :)
Thai Spicy Sweet and Sour Sauce
1 cup rice (or white) vinegar
1 cup sugar
2 Tbsp soy sauce
1/4 tsp salt
2 Tbsp chili-garlic sauce
1 Tbsp chopped garlic
Heat the vinegar and sugar in a saucepan on high heat for 3-4 minutes, until the sugar dissolves. Add soy sauce and salt and stir. Continue cooking at moderately high heat for 10 minutes, until the sauce thickens somewhat. Remove from the heat*. Add chili-garlic sauce and the garlic. Stir to blend and let cool. Serve.
*I actually cooked my sauce for a minute or two after I added the chili-garlic sauce and the garlic. This tempered that hot, raw garlic taste a bit.
Thai Peanut Sauce
5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 Tblsp red curry paste
2 Tblsp sugar
3 Tblsp lemon juice
3 tsp fish sauce
Blend or process the peanuts until they are fine meal. Reserve.
Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
Lower the heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice, and fish sauce. Cook stirring occasionally for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.
Take off the heat and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than that, add a cuople of tablespoons of water or coconut milk and blend.
The sauce can be served lukewarm or reheated to piping hot. Leftover sauce can be refrigerated (where it will solidify) and then reheated on a low heat, thinned down with some water or coconut milk. It can also be frozen and reheated another day the same way.