Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Luau Cake September 1, 2016

Filed under: Cakes,Dessert,Make Ahead Meals — lewissisters @ 9:45 pm

Hi!This month’s recipe is the cake we made for my niece’s birthday party last month. The theme of her party was luau, so my sister wanted to make a festive two layer cake (using four cakes in all) and keep the flavors really simple. To go along with the cake we had mixed fruit, a veggie tray and some chips. Our family enjoyed chatting with each other and watching my niece have fun with her new gifts; as well as, playing with her siblings and cousins.

This is our own recipe. We hope you like this colorful cake; have fun creating your own version!

 

Lewissisters Luau Cake!

 

1 yellow or white cake mix (regular or gluten free)

1 chocolate cake mix (regular or gluten free)

1 small box of chocolate pudding

1 small box of lemon pudding

Butter cream Frosting: (double the recipe for this cake)

1 stick butter, room temperature

1 tsp vanilla extract

2 cups powdered sugar

2 Tbsps milk, or more if needed

Food coloring, if desired

 

Directions for the cakes and puddings:

1. Grease a round 9 inch cake pan for the bottom cake and an 8 inch cake pan, trimming sides of the cake, (or a smaller cake pan) for the top cake.

2. Split your cake batters in half so you will have two chocolate and two white/yellow cakes.

3. Make the chocolate and white/yellow cake mixes according to the instructions on the boxes. Once the cakes are done baking, let them cool to room temperature.

4. In separate bowls, make the chocolate and lemon puddings according to the instructions on the boxes and set aside to thicken, about five minutes.

 

Butter cream Frosting:

1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light and fluffy.

2. Add the vanilla extract; then slowly add the powdered sugar, with the mixer on low speed.

3. Add the milk and mix; followed by food coloring, if desired.

4. Then, mix the heck out of the frosting until it is the consistency and color you would like it to be. (If it is too runny, add more powdered sugar, if it is too thick, add more milk).

 

Assembling the cake:

1. On a serving plate, put one layer of the bigger cake down. (We used chocolate cake for the bottom layer).

2. Spread the chocolate pudding on top of the cake.

3. Add the second chocolate cake on top of the pudding.

4. Frost with a thin layer of frosting (a crumb coat) whatever color you would like. (We used yellow) and let it sit for a few minutes to set. When it has firmed up, finish spreading the remainder of the frosting all over the top and sides of the cake, so it is completely covered.

5. Put the first layer of the second smaller cake on top of the fully frosted bottom cake. (White cake)

6. Spread lemon pudding on top of the cake.

7. Put the final white cake on top of the pudding.

8. Put a crumb coating of frosting on top of this cake only, we used pink. And allow the cake to rest for a few minutes to set.

9. Frost the entire second cake with the remaining frosting and allow it to rest once more.

10. Decorate the cake however you want and enjoy! 

11. For storage, keep the cake in the refrigerator. You may have leftover pudding which is delicious by itself or topped with whipped cream.

 

Enjoy!

 

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Lemon Bread July 20, 2016

Filed under: Breakfast,Dessert,Gluten Free,Make Ahead Meals,Quick Breads,Snacks — lewissisters @ 6:40 pm

Hi Everyone!This month’s recipe is a delicious Lemon quick bread. This recipe comes from one of my mom’s ward cookbook; I wrote it down a few years ago and recently ran across it. I decided the bread had to be this month’s recipe, because I love lemon in the summer time and my parents said it sounded amazing when I told them about it. The bread is almost like a pound cake, very lemony and delicious!

To make this bread gluten free I used gluten free flour. I also used regular milk, rather than almond milk; because I thought the almond milk would taste weird with the lemon. The recipe says the bread should sit 24 hours before eating, so the glaze can soak in. But my parents and I were not about to let this quick bread sit for 24 hours. Ha-ha The glaze is very delicious if you let it sit for the allotted time. 

Regarding the glaze… Be careful with how much lemon juice you use, I went a little overboard with the lemon juice and it was overpowering. When you squeeze the lemons watch out for seeds. And the glaze will soak all the way through the cake so it may not come out of the pan very well, even if you have greased it. I ran a knife around the edge of the bread and shook the pan as it sat up-side down on a plate. After several minutes of shaking the pan, the bread fell out.

I hope you give this easy delicious bread a try. It is fantastic when it is eaten warm and even better the next day.

 

 

Lemon Bread

1/3 cup melted butter

1 cup sugar

2 eggs

½ tsp almond extract

1 and 1/2 cups sifted flour (gluten free)

1 Tbsp grated lemon peel (one large lemon)

1 tsp baking powder

1 tsp salt

½ cup milk

Glaze:

3 Tbsps fresh lemon juice, a little more than one half slice of a large lemon

¼ cup powdered sugar

Directions:

1. Blend butter and sugar well, beat in eggs one at a time. Add almond extract.

2. Sift or mix dry ingredients together. Add dry ingredients to egg mixture alternately with the milk. Blend just until mixed.

3. Fold in lemon peel. Turn the batter into a greased loaf pan.

4. Bake at 325 degrees for 70 minutes, or until a toothpick comes out clean.

5. Glaze:

Mix fresh lemon juice and powdered sugar together; immediately spoon over baked hot loaf. (The glaze will soak all the way through the bread).

6. Cool for 10 minutes and remove from pan. Do not eat for 24 hours. (The bread is still wonderful if you eat it once it has slightly cooled)!

Enjoy!

 

Frozen Lemonade Squares Gluten Free! May 19, 2016

Filed under: Bars,Dessert,Gluten Free,Make Ahead Meals — lewissisters @ 7:23 pm

Happy fourth birthday to the blog!
I cannot believe the blog is four years old, time has flown by! As always I would like to thank you, our wonderful readers for following and sharing our posts. Welcome to any new readers! Just a heads up, we only post a few times a month so if you would like to be notified of our posts, sign up and notifications will be emailed to you.
19 May 2016 marks the end of my two year Church Service Mission for the Church of Jesus Christ of Latter-Day Saints, to see what I am talking about click the following link. I am sad to say goodbye to the friends I have made, but I am looking forward to the new adventures ahead.
https://lewissisters.wordpress.com/2015/05/19/reflections/
The recipe for this month is a delicious Frozen Lemonade Square. I wanted to forego the chocolate, “Gasp” and do something light and refreshing. I just love citrus fruit, it makes me happy! This dessert has a wonderful graham cracker crust; I love graham cracker crusts! My dad found gluten free graham cracker crumbs at our grocery store, making the recipe even easier to prepare.
We learned to spread the graham cracker crust in the bottom of the pan with your fingers to even it out. At first it won’t seem like enough crumbs; I was prepared to make more, but using your fingers to spread the crumb mixture will help. The mixture smells amazing!
Another reason I chose this recipe is because it is so fast to put together, absolutely no fuss. This dessert came from our ward Relief Society newsletter so I am not sure of the origin. We garnished our squares with some cool whip and graham cracker crumbs. Try other flavors like orange, lime, strawberry, etc.
I hope you enjoy this refreshing dessert!

FROZEN LEMONADE SQUARES

 

image1

9 graham crackers, finely crushed (or enough to equal about 1 and 1/4 cups crumbs), gluten free
1/3 cup margarine or butter, melted
1 quart (4 cups) frozen vanilla yogurt, softened
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup thawed cool whip
Fresh mint springs and lemon slices (optional)

Directions:
Mix graham crumbs and margarine. Press firmly onto bottom of ungreased 9 inch square pan.
Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
Freeze 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, or graham cracker crumbs if desired.
Makes 9 servings, 1 square each; jazz it up: serve with fresh raspberries.

Enjoy!

 

Funeral Potatoes Gluten Free April 1, 2016

Filed under: Aunt Debbie,Breakfast,Dinner,Gluten Free,Make Ahead Meals,Side Dishes — lewissisters @ 4:35 pm

Hi guys!
This recipe is from Aunt Debbie, it is another family favorite. It can be a side dish or a main course for breakfast, lunch, or dinner; it is like a warm hug, so comforting.
For as long as I can remember my mom has made these funeral potatoes (Relief Society Potatoes) as we call them, for our Christmas breakfast. Alongside the potatoes we have pumpkin bread, ham and fruit. These potatoes are very popular in the Latter-day Saint community; they are usually served at funerals, hence the name Funeral Potatoes, but I have no idea where this tradition began. There are hundreds of versions of this recipe; in fact, I can think of two recipes in our family. As I said previously, we love to have these potatoes as a side dish; one of our favorite meals is with Barbecue ribs. Below is our recipe for barbecue ribs.
https://lewissisters.wordpress.com/2016/01/04/bbq-ribs/
This year, the potatoes were a side dish for our Easter dinner which included ham and salad; it was delicious!
WE love to make the potatoes the night before we want to eat them and let them sit in the refrigerator. The longer they sit the better they are. To save on preparation time we use frozen hash browns rather than boiling and chopping our own potatoes. The gluten free change of using Corn Flakes is something my parents and I absolutely love! I have posted the original recipe, with changes that we prefer.
Thanks for the recipe Auntie Deb!

Funeral Potatoes

  
6 medium potatoes pealed, cooked and cubed, or 1 bag of frozen cubed potatoes (We prefer using 1 bag of shredded hash browns)
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/3 cup chopped onion (if using dry onion flakes, do a little less than ¼ cup)
½ cup melted butter (save 2 Tbsps for breadcrumbs)
2 cups bread crumbs (crushed Corn Flakes)
Directions:
In a large bowl, using a spatula, mix together soup, sour cream, cheese, onions and melted butter. Mix well. Add potatoes and stir. Put mixture in an ungreased 9 X 13 casserole dish.
Crush Corn Flakes in a zip-lock bag. Combined bread crumbs/Corn Flakes with 2 Tbsps melted butter and sprinkle over potato mixture
Bake uncovered for 30 minutes at 350 degrees.
This meal is better made the night before and left in the fridge; it is fantastic as leftovers.

Enjoy!

 

Happy St. Patrick’s Day! March 17, 2016

Top of the morning to ya!
We would like to wish all of you a “Happy St. Patrick’s Day!”
I have never been to Ireland, so the following is a short list of things I love about the Emerald Isle: the landscape is so green and beautiful, shamrocks and castles, the accents are amazing, and traditional Irish music is fantastic. Being a drummer and lover of classic rock I cannot forget the bands U2, Thin Lizzie and Van Morrison; some great music right there!
On a side note, I am friends with one of Ireland’s Paralympian sprinters; fastest Paralympian in the world, Jason Smyth. He is the nicest guy.
If you would like to learn more about him, visit his website: http://www.jasonsmyth.ie lets help him get to Rio 2016. Jason won gold in Rio 2016, and continues to have great success at other events!

I hope you have a wonderful day!
The Lewissisters

 

The Five Like Challenge February 12, 2016

Normally, I do not write posts like this; however, I feel like this could be a recipe for your happiness.
Yesterday when my dad and I were driving home, we heard John Legend’s “All of me” which made my dad say: “That’s a great song.” I agreed and added Colbie Caillat’s empowering song “Try”. Both songs have wonderful messages.
As the day continued I began to think about the times I compare myself to others and how it makes me feel, disappointed and the list goes on.
I was still pondering this subject as I went to bed, when an inspired thought came to me. I thought: “When you start comparing yourself to others, you need to stop. Starting tomorrow every morning you should get up and say five things you like about yourself.” I do not know why such a simple concept has never crossed my mind until now. I suppose it is because I have never thought about it for an extended period of time.
This morning, I took The Five like Challenge  and it made me feel happier. I hope everyone who reads our blog will take this challenge and start reminding yourself how wonderful you are and the amazing things you can do.
I hope The Five like Challenge becomes a routine that we fit into our day. I also hope that it brings us more self-confidence and joy.

Good luck! Remember, you are amazing!
The Lewissisters

 

Cups of Dirt December 1, 2015

Filed under: Cookies,Dessert,Gluten Free,Make Ahead Meals,Pies — lewissisters @ 6:24 pm

Hi all,
This recipe was one of my favorite desserts growing up. Grandma Muse used to make it for me all the time. We took it to Thanksgiving dinner this year; the kids were hesitant at first, but they came around and enjoyed it. I thought it was fantastic! Ha-ha

I don’t know why, but a few months ago, a light bulb went off in my head how to make this dessert. I have been looking forward to Thanksgiving for a while because the filling for the cup of dirt comes from the chocolate pie my mom makes every thanksgiving holiday.

The recipe is for Cups of Dirt. I do not use gummy worms or chocolate Oreos because of my gluten free restriction. If you do not eat gluten free use regular Oreo cookies and gummy worms, but if you eat gluten free use any kind of gluten free Oreo cookie.

My mom loved the idea making cups of dirt with the pie filling. She found gluten free Minnie chocolate graham crackers at our grocery store that we used to make the dirt.

This is our own recipe. There are no measurements because it is up to you to decide how much of each item you would like. I bet a family size bowl of dirt would be excellent!

Give it a try!

  

 
Cups of Dirt—Gluten Free

 

(Quantities of each item are up to you)

Make chocolate pie filling from the following link: https://lewissisters.wordpress.com/2012/11/23/easy-chocolate-pie/ (Or buy premade chocolate pudding cups for easier preparation) the chocolate pie filling makes one pie, but we doubled the recipe. This allowed us to fill one pie graham cracker crust and several small plastic cups. If you double the recipe and only make cups of dirt, you will have a platter of dirt cups, perfect for children’s parties!

Get a box of your favorite gluten free Oreo cookies/Graham crackers and crumble some up in a zip lock bag with a rolling pin. (Use regular Oreo cookies if not gluten free)

Reserve a few chunks of cookie to mix into the pudding, this is completely optional.

Gummy worms if not gluten free

Your favorite coffee mug or paper cups.

 

Directions:

 

1. Fill your coffee mug/paper cup with chocolate pudding.

2. Mix a few chunks of cookie in the pudding, optional.

3. Sprinkle cookie crumbs on top of the chocolate pudding so it is completely covered.

4. Garnish with gummy worms.

5. Serve immediately or cover cups of dirt with Saran wrap and store in the refrigerator until ready to eat. (You may want to hold off on adding the cookie crumbs and gummy worms if the pudding is going to sit for a long time/overnight).

The chocolate pudding is fantastic by itself topped with whipped cream.

 

Happy holidays!