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🇺🇸 American Foodie Bits 🇺🇸

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Ingredients​


  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
  • 2 containers Betty Crocker™ Whipped vanilla frosting
  • Betty Crocker™ assorted gel food colors
  • About 40 small round candy-coated fruit-flavored chewy candies
  • 1 roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack (from 4.5-oz box)
  • 2 edible pansy or silk daisy flowers
​

Steps​

  • 1

    Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
  • 2

    In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
  • 3

    Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram (template can be found under the Tips below). Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.

4

Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.

Flip-Flops Cake Recipe - Betty Crocker

Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."
www.bettycrocker.com www.bettycrocker.com
 
Mango Chutney said:
Well, I'm not American, but having just highjacked the Tunisian foodie thread with a chat about peanut butter and jam (yes, JAM....not jelly) sandwiches....I thought I'd better start a new thread, as Tunisian recipes should always be led by tuna, boiled eggs and harissa 🤪

So this is what I tried (a random mixed jar from Aldi).....and it was a grim experience....but apparently I did it wrong 🤣

View attachment 26497
Next time, I will try to make it the other way, but at the moment, my head is spinning with a big, BIG question:

How can my crazy American friends mock Marmite......when they are eating this gruesome stuff??????

And don't even get me started on the absolute weirdness that is squirty cheese!! 🤣
Click to expand...
No body eats that crap! Squirt cheese on the other hand… oh yes!
 

"Hormel Girls"​


In 1947, Jay Hormel founded the Hormel Girls to create jobs for women veterans of World War II and to promote Hormel products like Spam and Dinty Moore.
The glamourous group of musicians and singers grew to include 60 members and was a top rated show on three national radio networks.
The Hormel Girls are a true treasure of Minnesota history and an early symbol of the independent woman.

 
Boston Cream Pie 😋
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Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake—the “pie” title is a holdover from a time when cakes and pies were typically baked in the same type of pan—and you’ll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it’s kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Ingredients​

Cream Filling​

  • 2eggs
  • 1 1/2cups milk
  • 1/3cup granulated sugar
  • 2tablespoons cornstarch
  • 1/8teaspoon salt
  • 2teaspoons vanilla

Cake​

  • 1 1/4cups all-purpose flour or 1 1/2 cups cake flour
  • 1cup granulated sugar
  • 1/3cup butter, room temperature
  • 3/4cup milk
  • 1 1/2teaspoons baking powder
  • 1teaspoon vanilla
  • 1/2teaspoon salt
  • 1large egg

Chocolate Icing​

  • 3tablespoons butter or margarine
  • 3oz unsweetened baking chocolate
  • 3to 4 tablespoons water
  • 1cup powdered sugar
  • 3/4teaspoon vanilla


Steps​

  • 1
    Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • 2
    In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • 3
    Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • 4
    In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • 5
    Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  • 6
    In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • 7
    To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • 8
    Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Tips from the Betty Crocker Kitchens​

  • tip 1
    As the story goes, this cake was created in the 19th century by a pastry chef at the Parker House Hotel in Boston, where it was listed on the menu as “Boston Cream Pie.” Like many a storied recipe, it’s hard to know for sure but the name has certainly stuck, and Massach... More +
  • tip 2
    Boston cream “pie” is actually a sponge cake—thus named because it turns out as light and fluffy as a sponge. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with a rich chocolate icing.
  • tip 3
    When making the custard, take care to follow the directions closely. You want to end up with a pudding-like texture, so as the recipe says, boil it for only one minute. One related tip, you can make your custard up to 24 hours ahead to save on time day of.
  • tip 4
    When making the chocolate glaze, remember to add the hot water only after you’ve removed the chocolate mixture from the stove and have stirred in the powdered sugar and vanilla. This will prevent the chocolate from seizing — when the chocolate becomes clumpy and loses its velveteen texture.

Nutrition​

510 Calories, 21g Total Fat, 7g Protein, 72g Total Carbohydrate, 52g Sugars
See full nutrition facts +

More About This Recipe​

  • Don’t be fooled by the name, this “pie” is actually a wonderfully decadent cake. This scratch recipe is the perfect one for Boston Cream Pie lovers and baking purists alike — though if you’re in a rush, readers comment they have made this successfully with a Betty Crocker Super Moist™ yellow cake mix. This scratch Boston Cream Pie consists of two layers of sponge cake held together with a custard filling and topped with a rich chocolate glaze. While certainly a labor of love, this recipe is worth the effort and makes a birthday, anniversary or any other celebration extra special! If you’re ready to explore other types of cream pies, we’ve got plenty more recipes where this came from.

Boston Cream Pie Recipe - Betty Crocker

Boston Cream Pie is a heavenly combination of light, buttery layer cake, creamy vanilla custard and rich chocolate icing. That's right—technically, it's a ca...
www.bettycrocker.com www.bettycrocker.com
 
German Chocolate Cake 😋
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Ingredients​

Cake​

  • Cooking spray to grease pans
  • 4oz sweet baking chocolate
  • 1/2cup water
  • 2 1/4cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 2cups granulated sugar
  • 1cup butter (2 sticks), room temperature
  • 4large eggs, separated
  • 1teaspoon vanilla
  • 1cup buttermilk

Coconut-Pecan Filling and Topping​

  • 3egg yolks
  • 1cup granulated sugar or packed brown sugar
  • 1/2cup butter (1 stick)
  • 1cup evaporated milk (from 12-oz can)
  • 1teaspoon vanilla
  • 1 1/3cups flaked coconut
  • 1cup chopped pecans

Steps​

  • 1
    Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
  • 2
    Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
  • 3
    Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
  • 4
    On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
  • 5
    Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
  • 6
    Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
  • 7
    Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • 8
    Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
  • 9
    In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
  • 10
    Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

German Chocolate Cake Recipe - Betty Crocker

This is a coconut-lover’s dream! Our rich scratch chocolate cake is layered not once, but three times, with our delicious homemade German Chocolate cake fros...
www.bettycrocker.com www.bettycrocker.com
 
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