MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blue Velvet Cake
Categories: Cakes, Desserts, Dairy, Cheese, Chocolate
Yield: 9 servings

1/2 c Butter, softened
1 1/2 c Sugar
2 lg Eggs; room temp
1 ts Vanilla extract
2 ts Royal blue food coloring
2 dr Violet food coloring
2 1/4 c A-P flour
1 ts Baking soda
1/2 ts Baking powder
1 1/2 tb Cocoa powder
1/2 ts Salt
1 1/3 c Buttermilk; room temp
1 tb White vinegar

MMMMM--------------------------FROSTING-------------------------------
16 oz Cream cheese; softened
1/2 c Butter; softened
6 c Powdered sugar
2 tb Milk
1 ts Vanilla extract

Set the oven @ 350ºF/175ºC.

In another small bowl, combine the buttermilk and
vinegar and set aside. Grease two 8" round cake pans.
In the bowl of a stand mixer fitted with the paddle
attachment, or a mixing bowl with a hand mixer, cream
the softened butter and sugar until light and fluffy,
about five minutes. Mix in the eggs and mix in the
vanilla extract.

Mix in the blue food coloring, along with the violet
food coloring. Mix thoroughly to incorporate the color,
and adjust as needed.

In a small bowl, whisk the dry ingredients to combine.
Gradually mix the dry ingredients into the butter
mixture, alternating with the buttermilk. Mix until just
combined. Add additional food coloring if necessary.

Divide the batter evenly between the two prepared cake
pans. Bake the cakes for 24 to 26 minutes until they’re
set and a toothpick inserted into the center comes out
clean. Once baked, remove the cakes from the oven and
set them aside to fully cool.

In a mixing bowl, cream together the cream cheese and
butter. Mix in two cups of powdered sugar, milk and
vanilla extract. Gradually mix in the remaining powdered
sugar until the mixture comes together. Turn the speed
up on the mixer to whip the frosting until smooth.

Place one cake layer on a cake stand. Top the layer with
a generous amount of frosting, and place the second cake
layer on top. Frost the exterior of the cake using a
piping bag or offset spatula.

Molly Allen, Hood River, Oregon

Makes:

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Parmesan Casserole
Categories: Vegetables, Cheese, Breads, Dairy
Yield: 12 servings

4 bn Broccoli; in florets
6 tb Butter; divided
1 sm Onion; fine chopped
1 cl Garlic; minced
1/4 c A-P flour
2 c Milk
1 lg Egg yolk; beaten
1 c Grated Parmesan cheese
1/2 ts Salt
1/8 ts Pepper
1/2 c Seasoned bread crumbs

Set oven @ 400ºF/205ºC.

Place half broccoli in a steamer basket; place basket in
a large saucepan over 1 in. water. Bring to a boil;
cover and steam 3-4 minutes or until crisp-tender. Place
in a greased 13" X 9" baking dish; repeat with remaining
broccoli.

Meanwhile, in a small saucepan over medium heat, melt 4
tablespoons butter. Add onion; cook and stir until
tender. Add garlic; cook 1 minute longer.

Stir in flour until blended; gradually add milk. Bring
to a boil; cook and stir 2 minutes or until thickened.
Stir a small amount of hot mixture into egg yolk; return
all to the pan, stirring constantly. Cook and stir 1
minute longer. Remove from heat; stir in the cheese,
salt and pepper. Pour over broccoli.

In a small skillet, cook bread crumbs in remaining
butter until golden brown; sprinkle over the top.

Bake, uncovered, 15-18 minutes or until heated through.

Barbara Uhl, Wesley Chapel, Florida

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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