This recipe I am sharing today for a Chili Cheese Dog Casserole is sure to become a firm favourite with your family. Tis the season for comfort food! Comfort food needn't be complicated or take hours to cook.
This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal!
I have a real fondness for hot dogs. I know, they are probably not the healthiest things to eat, but the heart wants what the heart wants, and sometimes my heart just longs for a hotdog in any way shape or form.
When I was growing up Friday nights were always hot dog nights in our home. My mother worked so they were simple enough that they didn't require too much work at the end of the week. She got her groceries on Saturdays so the fridge was also probably getting a bit empty. Hot dogs fit the bill perfectly!
My mother cooked a mean hot dog. People used to wish that they could be invited to our home for Hot Dog Night. Seriously!
Mom had an old electric grill that she would use to cook the hot dogs. It had removable plates, one side which was for waffles and the other side flat for frilling. Mom always split the weiners in half almost all the way through, down the length of them.
She would open them up like a book and then grill them in the electric grill until they were toasted and golden brown on both sides. I cannot begin to tell you how delicious these were. They were quite simply amazing.
She would have already grilled soft sided hot dog buns, buttered on both sides of course, to put the cooked hotdog in. These would be all crisp and golden and buttery as well. Perfection served with one of those grilled weiners.
And that was it. We would have our ketchup, mustard and relish on them and sometimes grilled onions or even raw onions. Mom always wrapped each hot dog in a square of paper kitchen towel.
Mom always cooked two for each of us. We didn't have anything else, except maybe a bowl of ice cream for dessert. That was Friday supper, and let me tell you, we were as happy as we would have been had she set a good steak down in front of us, probably even happier.
I still like to cook my hotdogs like that from time to time, and yes, I still enjoy them immensely. Sometimes though, I also like to make these and yes, I enjoy them immensely also!
I always start off with a good all beef hot dog. I only eat beef hot dogs. I am a bit of a snob that way, sorry. I know hot dogs are not exactly gourmet food, but . . . meh . . . I like all beef, even in my trash food.
You will need some more trash food for these. They are a real convenience meal, using store cupboard ingredients. Hot dogs. Refrigerated Pizza Dough. String cheese. Canned chili con carne.
Simple. And it makes only four servings. Trust me when I say one of these is more than ample. At least it is for us.
You unroll the pizza dough and cut it into four equal sized rectangles. You will need to cut the string cheese in half also. Right down the middle lengthwise.
A hot dog gets laid on the end of each rectangle of pizza dough, with a piece of string cheese laid on either side of it. You then roll the dough up to cover both the weiner and the cheese completely.
The chili gets dumped into a shallow casserole dish. The original recipe only used one can of chili, with beef and beans. I like to use two.
Two cans gives you a much nicer amount to serve with the dogs. I felt that one can divided between four people was a bit too stingy. If you hav homemade chili so much the better! Just use that. There is no need to heat it up.
Just dump it into the dish and lay the dough wrapped dogs on top, seam size down. I like to melt some butter and mix it with some dried parsley flakes, and onion and garlic powders. This gets brushed on top of the rolls.
That's it. Then you bake them. Until the rolls are golden brown and risen, the hotdogs heated through, the cheese melted, and the chili is bubbling away.
Can you say "Oh baby!" These are A M A Z I N G L Y tasty! You get the heartyness and spice of that chili . . . and then those wrapped dogs.
Meaty, cheesy, buttery, yummy. They go so very well with that chili. It is a marriage truly made in heaven. Truly.
You don't really need much on the side, if anything. You could serve this with coleslaw or a salad if you were wanting to get some vegetables into you family. I especially like coleslaw and have a really yummy recipe for that here. You can't go wrong.
These always go down a real treat with the family. Hearty and delicious, quick and easy to make. What more could a person ask for!
Baked Chili Cheese Dogs
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
This family pleasing recipe is really simple to make and incredibly delicious. With this you get two comfort foods in one. Its really a win/win supper!
Ingredients
- 4 all beef hot dogs (You can freeze any leftover frankfurters for another time)
- 5 pieces of string cheese (cheddar)
- 1 can of refrigerated pizza dough
- 2 14-oz (400g tins) of chili con carne
- 2 TBS butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray. Spread the chilli out into the dish evenly.
- Unroll the pizza dough and cut into 4 equal sized rectangles.
- Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)
- Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.)
- Roll up beginning at the hotdog side, to cover the hot dog completely, and place on top of the chili in the baking dish, seam side down.
- Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls.
- Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy!
notes:
The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili if you have any.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I have been making this stuffed cabbage roll recipe which I am sharing with you today for years, and years and years. In my opinion it is the absolute best, and I don't make that boast lightly.
The original recipe came from a community cookbook put out by my church ladies's guild back in the early 1980's. I really love community cookbooks. People tend to put into them their very best recipes and tried and trues.
Not all of the recipes will be to everyone's taste. Taste is subjective after all.You can be pretty sure that all of the recipes will be the donater's best and most favourite recipes however.
This makes community cookbooks a wise choice when it comes to finding economical, family friendly and delicious recipes. At least that has been my experience.
My mother used to make cabbage rolls often when I was growing up. They were one of my father's favourite things. My father loved anything with hamburger in it. Mom would always make a HUGE pot of them, with enough to freeze for another time.
She did not use rice in hers. Her meat mixture was more like a meatloaf mixture and she would roll it up in the leaves of cabbage, putting them into a very large saucepan. Over that she would pour a few cans of stewed tomatoes.
She also added peeled potatoes and peeled carrots, cut into chunks. I have never seen anyone else make cabbage rolls in this way. When they were done, there was a full meal prepared. No need to add anything else.
I was not fond of the meat filling, I confess, but I did really love the cabbage, carrots and potatoes. My father really loved the meat, but was not fond of the cabbage. I would trade him my meat for his cabbage. Nobody felt cheated in the least.
This recipe is worlds apart from my mother's recipe. First of all the rolls are baked, not simmered on top of the stove and there are no vegetables added. Just the rolls. I also don't use canned tomatoes, preferring instead to make a sauce from a few simple ingredients. Just tastier, in my opinion.
My meat mixture does include rice, unlike hers. I always use raw rice and you needn't worry about it cooking. It does every time and perfectly.
The meat filling also includes some special seasonings aside from salt and pepper. Grated onion, garlic, and carrot to keep things moist. I also add an egg to hold everything together along with a quantity of chopped streaky bacon.
You would be surprised at how much flavour the bacon lends to the mixture. Its not enough to overpower the meat, but it does give a nice smoky flavour. If you want you can put it through a meat grinder. Raw bacon can be rather difficult to chop.
I also like to use a good dry cure streaky bacon. There is less water in dry cured bacon.
I always use a large white/green cabbage, never a savoy cabbage. I think it has the best flavor and texture for this use.
I use a large one because the leaves are much larger and are the perfect size to completely wrap and enclose the meat filling. I also wilt them first in some boiling water for ease of wrapping.
If you trim the thick vein in each leaf you will find that it is much easier to fold the leaves. Just take a sharp knife and pare it down so that it is the same thickness as the rest of the leaf.
Mom never wilted her cabbage first, but it really does make rolling them a lot easier. You can save the inside of the cabbage for other things. Don't worry it will all get used.
The star of this wonderful cabbage roll recipe has always been the sauce. It is incredibly delicious. So delicious that I often double it because we love it so much.
It uses a canned tomato sauce, fresh lemon juice and brown sugar. If you are in the UK, tomato sauce is NOT ketchup! It is what you call Passatta. Seived tomatoes, but a bit thinner. You can add a bit of water to thin it out if you want but it should be fine just as it is.
Make sure you use fresh lemon juice. It has a much better flavour than lemon juice made from concentrate and is not so acidic. It adds a lovely punch to the sauce.
In my younger years I used to always make a big pan of these if we were invited to a pot luck lunch or supper. I always came home with an empty pan and many requests for the recipe. They really are that good!
I like to serve them with some steamed rice on the side and a vegetable if I can. You can serve them with whatever you wish to use and which you enjoy eating with them. Boiled potatoes are also very nice.
These really are the BEST cabbage rolls and worth every ounce of effort to make. You can double or triple the recipe with ease and you may want to do just that as they do freeze very well and it never hurts to have something like these in the freezer that you can just pull out.
You can pay upwards of $20 in the store for a large pan of ready made frozen cabbage rolls, whereas it will only cost you a fraction of that to make your own at home and they really do taste so much better!
This is the season for comfort foods such as these. Why not bake up some comfort for your family today! They will be ever so pleased and grateful that you did! Trust me on this!
Best Cabbage Rolls
Yield: 4 (12 rolls)
prep time: 15 Mincook time: 1 H & 20 Mtotal time: 1 H & 35 M
This is our favourite cabbage roll recipe. Delicious, moist and meaty with a fabulous sweet and sour sauce. These always go down a real treat. I often double and triple the recipe when I take them to pot luck suppers. I always bring home an empty dish.
Ingredients
For the rolls:
- 1 pound (455g) extra lean minced beef
- 1/4 cup (55g)raw long grain rice
- 1 large free-range egg, beaten
- 1 medium onion, peeled and grated
- 1 carrot, peeled and grated
- 1 fat clove of garlic, peeled and crushed
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 pound ( 225g) smoked streaky bacon, minced (dry cure if possible)
- 12 wilted cabbage leaves, thick veins trimmed to thin
For the sauce:
- 1/2 cup (100g) soft light brown sugar, packed
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (240ml) tomato sauce (passata)
Instructions
- Preheat oven to 190*C/375*F/ gas mark 5. Butter a shallow baking dish large enough to hold your rolls. Set aside.
- Place the meat into a bowl and mix together with the raw rice, egg, onion, carrot, garlic, salt, pepper and bacon. Mix well together. Shape into 12 equal sized ovals.
- Place each oval at the wide end of a wilted cabbage leaf. Roll up, tucking in the sides to completely encase the meat.
- Place, folded side down, into a greased baking dish.
- Mix together the brown sugar, lemon juice and tomato sauce. Pour this sauce over the rolls. Cover tightly with a lid or a thick sheet of aluminimum foil.
- Place the casserole into the heated oven and bake for 1 hour. Uncover at the end of that time and bake for 20 minutes longer. Serve hot with your favourite sides.
notes:
I often double the sauce as it is so delicious. Simply multiply all of the sauce ingredients by 2.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Sheetpan Crispy Chicken & Potatoes! I love easy and delicious suppers like this fabulous all in one sheet pan supper for two! With this tasty meal you get fabulously tasty chicken that is crispy on the outside and yet still tender and juicy on the inside.
Add to that an array of deliciously roasted vegetables. Crispy roasted cubes of potato. Crispy tender green beans. Lush roasted baby plum tomatoes. All in all a dinner made in heaven!
Everything cooks beautifully on one sheet pan as well. No fuss no muss, and very little clean up involved, especially if you line your sheet pan with aluminium foil as I always do.
Just rip off the foil after you have removed your dinner to serve, and throw the foil away. You cannot get a much easier cleanup than that!
The quantities given are for just two people, but can very easily be multiplied to serve more. Just double the ingredients and spread them out onto two baking sheets! Easily done!
A full meal in one, with only one dish to wash? Sign me up! Life gets so busy sometimes and I get so lazy. Meals like this were made for people like me, and I am betting you too!
Boneless, skinless chicken breasts are pounded and then dipped in an egg and lemon mixture before coating them in crispy seasoned bread crumbs and parmesan cheese to coat. The pounding evens the chicken out and creates a really tender piece of chicken.
The bread crumb coating created a beautiful crisp coating that is absolutely filled to the hilt with flavour. There is some really scrumptious crispy chicken going on here, let me tell you!
I have chosen to roast whole green beans with this. First of all they were on special and looked really lovely in the shop. Secondly they are one of my favourite vegetables and lend themselves beautifully to the roasting treatment!
These do not get really tender, but rather crispy tender. (If you want your green beans to be exceptionally tender, then you can blanche them for a few minutes first.) Tossed together with melted butter and garlic, etc. they come out really tasty I could eat a whole tray of these and nothing else!
Likewise those crispy roasted potatoes. I like to leave the skins on, both for colour and flavour, not to mention texture and fibre. I adore roasted potatoes, probably more than fried potatoes.
Plus they also get the butter, herb and garlic treatment. Today I used red skinned potatoes. They have a beautiful yellow flesh and lovely flavour.
I roast them first, along with the chicken. Both take approximately the same amount of time to get crisp and cooked through perfectly.
I love those crisp and golden gilded edges on the potatoes. The flavours of the garlic, butter and herbs are amazing on these potatoes. I could eat them every day of the week and with everything! I am a real potato lover!
Baking the potatoes rather than frying them makes them a tad bit healthier. And they always come out crisp and golden brown yummilicious!
If you are low carbing it, and many people are, you could replace them with
cauliflower florets. Equally as delicious, but they won't take quite as long to cook. (Just a warning.)
I had some baby plum tomatoes which needed using up. Roasting is a great way to get some flavour into the anemic tomatoes we see in the shops this time of year. A drizzle of good balsamic vinegar and some salt and pepper are the only seasonings you need for these.
Do you keep your tomatoes on the counter top? If not, you really should. Tomatoes are one fruit (and they are considered a fruit) that continue to ripen on the countertop at room temperature. You can really bring out lush flavour in pretty inspipid shop tomatoes simply by leaving them in a bowl on the countertop for a few days.
I am really going to miss those beautiful tomatoes that I was able to have delivered from the Isle of Wight in the UK here in Canada. They were always beautiful, no matter the time of year.
I haven't been able to source anything similar here in Canada yet. I suspect that North America is not quite so advanced in the art of home delivery of food and food products, but I could be wrong. If you know any different, please enlighten me!
As you can see the chicken in this sheet pan supper is perfectly cooked succulent and juicy. Not greasy at all, and the coating is beautifully crisp. I use panko crumbs because I like them.
The vegetables are crispy tender, beautifully flavoured and go really well together with the chicken. Likewise those roasted tomatoes. Beautiful, all of it. Beautiful.
I served this with wedges of fresh lemon (its citrus season) and some freshly grated Parmesan cheese to finish it off.
This is such a beautiful combination . . . tender juicy crisp coated
chicken, crispy buttery potatoes, crispy tender green beans, caramelised
tomatoes. No fuss, no muss. What more could you ask for?
Yield: 2
Sheetpan Crispy Chicken & Potatoes
prep time: 15 Mincook time: 30 Mintotal time: 45 Min
An oven baked all in one pan chicken dinner for two with delicious Italian flavours!
Ingredients
For the crispy chicken:
- 1 small free range egg, beaten lightly
- 1 TBS lemon juice
- 1 tsp minced garlic
- 1 tsp chopped fresh flat leaf parsley
- 1/4 tsp each salt and black pepper
- 35g dried bread crumbs (1/4 cup) (I like panko)
- 3 TBS freshly grated Parmesan cheese
- 2 boneless skinless chicken breasts
- 1 TBS melted butter
For the Vegetables:
- 250g baby potatoes, washed, dried and quartered (1/2 pound)
- 250g green beans, washed, trimmed and dried (1/2 pound)
- 12 baby plum tomatoes, halved
- 1 TBS balsamic vinegar
- 60g melted butter (1/4 cup)
- 1 tsp minced garlic
- dry Italian seasoning
- salt and black pepper to taste
To finish:
- Chopped fresh flat leaf parsley
- a dusting of Parmesan cheese
- fresh lemon wedges
Instructions
- First prepare the chicken. Whisk the egg, lemon juice, garlic, parsley, salt and pepper together in a shallow bowl. Pound the chicken breasts so that they are roughly the same thickness throughout. Add them to the egg mixture, turning to coat them. Refrigerate and marinate for half an hour at least.
- Preheat the oven to 200*C/400*F/gas mark 6. Line a baking tray with aluminium foil and spray with non-stick cooking spray.
- Put the bread crumbs in a bowl with the Parmesan cheese. Dredge each chicken breast on both sides in this, pressing them lightly to help the crumbs to stick. Place them onto the baking tray. Drizzle with the melted butter. (Alternately you can spray them with the low fat cooking spray). Place them in a single layer on the baking sheet.
- Melt the butter for the vegetables and mix with the garlic, Italian seasoning and salt to taste. Toss the potatoes with half of this and the green beans with the other half.
- Place the potatoes in one layer around the chicken, reserving the beans for later.
- Roast the chicken and potatoes in the oven for 15 minutes. Remove from the oven. Push the potatoes to one side and add the green beans around the chicken on the other side. Return to the oven and roast for a further10 minutes.
- Remove the tray from the oven again. Push the beans aside to make room for the tomatoes. Add the cherry tomatoes and drizzle with the balsamic vinegar and season with some salt and black pepper. Return the tray to the oven and roast for a further 10 minutes, until the chicken is golden and cooked through, the potatoes are crisp and golden brown and the green beans crispy tender. The tomatoes should be wilted and beginning to caramelise. Scatter some Parmesan cheese over the tray and sprinkle with the flat leaf parsley. Serve immediately with lemon wedges for spritzing over top
If you want to make this really quick, you can use frozen ready fried crispy chicken breast cutlets like the ones you get the bag in Costco. They are excellent. Also, ifyou don't like your green beans crispy tender, you may want to blanch them first. If you don't like green beans you can use trimmed asparagus spears, or baby corn cobs. Tasty either way!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
My sister had printed out a recipe from Sally's Baking Addiction earlier this week for "The Best Banana Cake I've Ever Had." We had some ripe bananas that needed using up.
They were well freckled. I don't know about you, but I am not overly fond of eating really ripe bananas as they are. I am also not fond of under ripe bananas. In order for me to enjoy a raw banana, it has to be just so.
And even then I am not overly fond of eating them raw. I do enjoy them with ice cream, custard or on top of crisp rice cereal. That is pretty much the only way I will eat them.
When I was a child I wouldn't eat them at all. I had heard about big spiders living in them on the banana trees and I had some crazy idea in my head that the little brown specks in their centres were spider eggs. I know! Kids! Crazy!
I decided to bake it on Friday when my sister was at work. She didn't mind. I think she was happy just to have cake in the house!
Her daughter Crystal had baked the cake and recommended it to us. I always admit to being a bit dubious when someone calls their recipe the best ever, but I suppose it is all relative to taste. One man's meat being another man's poison after all.
Her metric measurements were a bit off. I can speak with authority on that, having lived and baked in the UK for 20 years, and only ever baking by weight the whole time I was there.
I have corrected them in the recipe for you below. Those are the only adaptations I made to her recipe, and I pretty much made it exactly as per hers in every other way.
I apologize for the poor photos. Kitchen light, wrong time of day, but I couldn't really cut into it until after supper. I know you will forgive me.
The smell when this was baking was pretty A M A Z I N G! I seriously was drooling the whole time. It smelled sweet and very banana-like! I could hardly wait to dig in.
It uses ground cinnamon in the batter. To be honest I can't really taste it in the finished cake. If you want to taste the cinnamon, I would suggest upping the amount to at least 3/4 tsp if not 1 tsp.
Otherwise I would leave it out altogether. With two teaspoons of vanilla in the batter, it probably overpowers the cinnamon, so you really need to amp it up a bit if you want to taste it.
It has a moist and delicious crumb as you can see. Nice and dense like a good snacking cake should be.
The use of buttermilk helps to insure that it is moist as does the use of brown sugar. She suggested either dark or light soft brown sugar. I used light.
It was baked in a 9 X 13 inch Pyrex baking dish. My sister does not have any metal baking tins. I allowed it to cool entirely in the dish which also enhanced its moist texture.
I cut the quantities for the icing in half as I knew we would only be frosting the top of the cake. This was a smart decision and allowed for plenty of icing. Any more than what I made would have been too much.
I do like frosting on cakes, but I don't like to overdo it. Half a recipe was the right amount for this cake. If you are doing a layer cake (and you can) I would double the amounts below as you will need to fill and frost the sides.
I have also shown you the adapted bake times, etc. in the Notes for the recipe.
You can also bake it as cupcakes or as a Bundt Cake. See notes. I am not sure how to frost it as a Bundt cake. Perhaps just make a drizzle frosting instead of a cream cheese frosting. Or make a drizzle frosting using 1 TBS each softened butter and cream cheese, icing sugar, vanilla and then milk to give you the right consistency.
I think this would be lovely with the addition of toasted walnuts or chocolate chips, or both. I was very tempted to sprinkle some toasted walnuts over the top of the finished cake, but it wasn't my cake!
As you can see, it cuts beautifully into nice squares and the texture is spot on. This is everything that you would expect in a good banana cake. It has a lovely texture and a "spot on" banana flavour without having to use any kind of banana extract.
I confess that I am not overly fond of anything using an artificial banana flavour. If you can do it with real flavours, that's perfect to me.
If you are looking for a great family style Banana cake, a wonderful snacking cake, well flavoured, dense and not overly sweet look no further. This is your cake.
Best Banana Cake
Yield: one 9 X 13 cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This banana cake is moist and deliciously filled with plenty of banana flavor! Make sure all of your ingredients are at room temperature before beginning.
Ingredients
- 3 large ripe bananas, peeled and mashed
- 3 cups (420g) all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 3/4 cup (180g) lightly salted butter, softened
- 1 cup (195g) granulated sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 3 large free range eggs, lightly beaten
- 2 tsp pure vanilla
- 1 1/2 cups (360ml) dairy buttermilk
For the frosting:
- 4 ounces (110g) of cream cheese
- 1/2 cup (120g) butter
- 1 tsp pure vanilla
- 2 cups (260g) icing sugar, sifted
- pinch of salt
- 1 TBS milk or cream (may or may not be needed)
Instructions
- Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 X 13 inch baking dish with butter and dust the bottom only with flour.
- Sift together all of the dry ingredients for the cake. Set aside.
- Cream together the butter for the cake and both sugars until light and fluffy. Beat in the vanilla and then the eggs a little at a time until thoroughly incorporated. Beat in the mashed bananas.
- Add the flour mixture, alternately with the buttermilk, making three dry and two wet additions. Try not to overbeat it. A few lumps are quite acceptable.
- Pour into the prepared baking dish.
- Bake in the preheated oven for 45 to 50 minutes, until well risen and the top springs back when lightly touched. A toothpick inserted in the centre should come out clean.
- Allow to cool completely in the pan.
- To make the icing beat together all of the ingredients until smooth and creamy, only adding milk as necessary to give you the proper consistency.
- Spread the frosting over the cooled cake, swirling the top a bit. Cut into squares to serve.
Notes:
You may bake this as a layer cake if you wish, but double the recipe ingredients. Two 9-inch round pans, 26 to 30 minutes.
You may also bake this in a Bundt tin, 10 to 12 cup tin, 50 to 65 minutes.
Can also be baked as cupcakes. Makes two dozen, bake for 20 - 22 minutes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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