TREASURE CHEST CAKE
Brimming with candy coins and jewelry, this rich cake is a clever addition to a pirate-themed party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
- On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
- Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
- Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 40 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 330 mg, Sugar 29 g, TransFat 2 g
TREASURE CHICKEN
Make and share this Treasure Chicken recipe from Food.com.
Provided by peppermintkitty
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the 4 chicken breasts skin side up in a greased shallow "stove to table" baking dish.
- Brush with melted butter (or margarine).
- Bake in a preheated 375°F degrees oven for 30 minutes.
- Meanwhile, melt 1/2 stick of butter (or margarine).
- Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter.
- Stirring constantly, add them orange juice.
- Cook slowly until thick and smooth.
- Pour over chicken and bake 40 minutes longer.
BRANDIED CHICKEN BREASTS (TREASURE TROVE #3)
From my long-lost treasure trove of recipes newly found, but this 1 identified the source. I used to get a RECIPE OF THE DAY E-mail from ContentMail & this was the recipe for 6/22/2001! They acknowledged Jo Ann S. who said "This is a favorite at my house when company is coming. Not only is it elegant, but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking, it's also safe to feed to children." I happen to think Jo Ann is right. This sounds like it would be an easy-to-fix & elegant favorite at our table too. Enjoy!
Provided by twissis
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a lrg skillet on low-heat & melt butter in it.
- Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
- Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
- Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
- Remove the chicken from the pan & place on a warmed plate.
- Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.
Nutrition Facts : Calories 356.4, Fat 20.7, SaturatedFat 11.4, Cholesterol 121, Sodium 546.9, Carbohydrate 13, Fiber 0.5, Sugar 1.2, Protein 28.3
TREASURE CHEST BIRTHDAY CAKE
Swashbucklers of all ages were eager to seize a chocolaty piece of this birthday cake, although some guests thought it was too cute to cut! Folks were impressed with this edible pirate's treasure chest and loved the rich chocolate icing. -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks., In a large bowl, beat butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards., For chest lid, insert 4-in. skewers equally spaced into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest., Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers., Arrange candy in chest. Cut a small keyhole from a Fruit Roll-Up; center on front of cake. Position strips of Fruit Roll-Ups on front and back of chest.
Nutrition Facts : Calories 539 calories, Fat 24g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 424mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.
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