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Thursday, June 28, 2007

Dump Cake

Dump Cake
Cake Recipes from AlansKitchen.comMakes 12 to 16 servings

A mix of pineapple, sweet cherries and crunchy pecan can be yours by simply “dump” them in the pan and bake.

Prep Time: 10 min.

Baking Time: 50 min.

Ingredients Directions

Preheat oven to 350ºF. Grease a 13x9-inch pan.

  1. Dump pineapple with juice into pan. Spread evenly.

  2. Dump in pie filling.

  3. Sprinkle cake mix evenly over cherry layer.

  4. Sprinkle pecans over cake mix.

  5. Dot with butter.

  6. Bake for 50 minutes or until top is lightly browned. Serve warm or at room temperature.

Monday, June 18, 2007

Those Dirty Carrots

Have you ever bought a bag of “baby” carrots? Did you notice that they taste very unlikesterile, uniform and tasteless regular carrots? There’s a reason for that; there’s no such thing. They’re not underdeveloped carrots plucked from the ground while they still have that cute rounded uniform embryonic shape.

Baby carrots are actually regular carrots that aren’t aesthetically pleasing enough for North American supermarkets, cut into uniform size and shape.

It used to be that up to 70% of carrots were thrown out for not looking pretty. In 1986, a California farmer came up with the idea of making them “babies”.

Problem is, they’re more expensive than regular carrots. They also don’t taste as good. They’re made from a variety of carrot known as the Imperator, bred to grow faster and ripen quickly, and because of this, they only have 70% of the beta carotene of a normal carrot and a bland flavour. I’ll stick to regular carrots.


Thursday, June 14, 2007

Chicken Fried Bacon !

Step 1. Batter Bacon
Step 2. Deep Fry
Step 3. Enjoy Chest Pains

Serve with Cream Gravy

Compliments of

Sunday, June 10, 2007

Corn on the Cob

If there’s a downside to corn on the cob, it’s the misshapen lump of butter that remains after your dinner crowd takes turns rolling their ears over the communal stick. At your next get-together, keep the greasy butter dish from becoming the table’s centerpiece and serve each person a baguette slice topped with a generous pat of butter. After using the slices to slather their ears, your guests will have a warm piece of buttered bread to go with the meal (and the stick of butter will stay neat). As for whether to eat your corn typewriter-style or go round and round, that’s up to you.