Categorized | Recipes

Today’s recipes: Champagne Cake & Ham Pockets 10.5.2012

Posted on 05 October 2012 by KWBG

Ham Pockets by CK
1 tube of Pillsbury Grand! Biscuits
1 ½ cups shredded Cheddar Cheese
3 cups cubed ham

Hot oven to 400 degrees. Flatten a biscuit in the palm of your hands, place on cookie sheet. Load half of the round with ham and cheese. Fold over to form a pocket. Press edges with a fork to seal.
You can place in the oven immediately, but I have found that allowing the biscuits to raise back up for about 10 minutes makes for fluffier pockets. Bake for about 15 minutes or until biscuits are golden brown.

 

Champagne Cake by BDM

Cake:
Mix one white cake mix (no pudding) as per package directions, substituting champagne for the water.
Add a few drops of red food coloring if you want a delicate pink color
Bake per package directions, let cool

Frosting:
Beat ½ stick softened butter for 30 seconds
Add 1 ½ c powdered sugar
1 t vanilla
1 T milk
1 T champagne
Beat until smooth and creamy.
(Add more powdered sugar if not stiff enough, more liquid if too stiff)

This is very good after being refrigerated overnight.

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