Archive for March, 2017

Orange Cake

2 cups all purpose flour
1 1/2 cups sugarorange.jpg
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil

3 eggs
1 1/2 teaspoons grated orange zest

6 tablespoons butter (soften)
2 cups confectioners sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Preheat oven to 350 degrees
Combine 1/2 cup orange juice, milk, oil, eggs and 1 1/2 teaspoon orange zest and mix into a small bowl and set aside.
Sift the flour, salt, baking powder and sugar together. Making a well in the center then add the milk mixture. Stir to combine

Divide the batter into two 8″ greased and floured pans and baked approximately 35 minutes (check to ensure that they are done by inserting a toothpick into the center, when it comes out clean…their done) Allow to cool.

Frosting – Cream the butter until smooth, gradually beat in the confectioners sugar. Beat until light and fluffy. Add in 2 teaspoons of orange juice, 1 teaspoon vanilla and 1 teaspoon orange zest

Once the cake has cooled frost and assemble cake

Chef Brian Klauss







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Who would walk away from bacon cookies……Bacon + Cookie + Candy…you can’t miss!

1/2 cup salted butter, softened
1/2 cup shortening
1 1/2 cups brown sugar
1/2 tsp. baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cups flour
1/2 cup roasted peanuts nuts (crushed)
10 slices bacon, cooked and chopped
1 – 8oz pkg chocolate covered English toffee pieces

Preheat oven to 375 degrees. Beat butter, shortening in a mixer until blended, add in the sugar, baking soda and salt and mix until combined.  Beat in the eggs and vanilla then the flour slowly. Once blended, stir in the bacon, nuts and toffee.

Drop dough using a small scoop or teaspoon and separate by approximately 2″ onto an uncreased cookie sheet. Bake 8 – 10 minutes until the edges turn slightly brown. Allow to cool for 3 – 5 minutes, then place on cooling rack

Chef Brian Klauss

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IMG_4775.JPGIn Plant City, Florida this week its the “Strawberry Festival” You can get great strawberry’s here in Florida just about anytime but in honor of the festival I decided to make some strawberry pound cake.

1 cup salted butter
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour
1/3 cup whole milk
1 cup of strawberry’s (medium chopped)
1/4 cup water

Preheat your oven to 350 degrees and grease 2 loaf pans
beat the butter and sugar in a large bowl until light and fluffy, add the eggs one at a time, beat in the vanilla and extract. Pour the flour in alternately with the milk until incorporated. Fold in the water and strawberry’s. Pour into the prepared pans evenly.
Bake approximately one hour (60 minutes) until a toothpick inserted into the center comes out clean. Serve with your favorite Sanders Ice Cream

Chef Brian Klauss

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