Liz Miller Texas Sheet Cake

Another yummy family recipe passed on to me from my mom. It is kind of a cross between cake and brownie to me. Best eaten when warm too!

This picture was so we could share the cake with others so it was divided to 3 small pans instead of one large sheet.

Liz Miller Texas Sheet Cake (modified)

Cake ingredients:

2 c flour

2 c sugar

2 sticks butter

1 c water

4 Tbsp cocoa powder

2 eggs, slightly beaten

1/2 c buttermilk

1 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 400 degrees.

In large mixing bowl combine flour and sugar. Set aside. In medium heavy saucepan combine butter, water and cocoa. Heat to boiling. Beat into flour mixture. Add remaining ingredients. Beat well and pour into large greased jelly pan or sheet pan. Bake 20 minutes.

While cake is baking, make the frosting as you will want to frost the cake while it's hot.

Frosting ingredients:

1 stick butter

4 Tbsp cocoa

6 Tbsp milk

1 lb powdered sugar

1 tsp vanilla

1 c chopped pecans or walnuts (optional)

In a heavy saucepan bring to boil butter, cocoa, and milk. Remove from heat. Add powdered sugar and vanilla. Beat well with mixer. It will be like a thick glaze, rather than a stiffer icing. 

When cake is removed from oven, frost with warm icing. 

Best eaten warm and gooey!

Mémé's Egg Rolls

For some odd reason I've gotten into the habit of making these egg rolls either on New Year's Eve or New Year's Day. This recipe came from my mom and has always hit the spot. I've looked at other egg roll recipes but haven't the courage to try them so I stick to this standard. 

The only variation in the recipe below is baking the egg roll as opposed to deep frying. I normally deep fry them, but next time (year) I will try baking them instead. 

NOTE: Lots of chopping ahead! I'm old-fashioned and chop it all by hand, but you go ahead and employ your food processor! :)

Mémé's Egg Rolls

1 lb uncooked boneless, skinless chicken breats, finely chopped

2 Tbsp corn starch

2 Tbsp soy sauce

1 tsp fresh ginger, grated

4 Tbsp oil (I use coconut oil)

1/2 lb fresh mushrooms, finely chopped

1/2 c bamboo shoots, finely chopped

1/4 c water chestnuts, finely chopped

1 small head cabbage, finely chopped (about 3 c)

1 large carrot, grated

1 tsp salt

2 tsp sugar

Drizzle of sesame seed oil

1 package egg roll wrappers

1 egg white

In a small mixing bowl combine chicken, corn starch, ginger and soy sauce. Stir this mixture until chicken is coated. Let stand for 15 minutes.

Heat oil in wok or large heavy skillet. Stir fry mushrooms one minute. Add chicken and continue stir frying until chicken is firm and white. Add remaining ingredients (except wrappers and egg white) and stir fry until cabbage is tender, yet crisp. 

Let cool before filling egg roll wrappers. 

Place a diagonal mound of filling on an egg roll wrapper. Fold the right and left corners over, pull up the bottom corner and roll over. With a little egg white, seal the top corner to the egg roll.

In deep saucepan or Dutch oven, heat oil for deep frying. Gently place 4-5 egg rolls in pan depending on size of pan. Fry to golden brown. Carefully remove egg roll onto cooling rack. 

Enjoy with your favorite sweet & sour sauce! (I like a sweet pepper jelly I found at Costco.) 

Makes approximately 20 egg rolls.

As noted above you place the uncooked egg rolls on a baking sheet. Brush with olive oil and bake at 400 degrees. (Per instructions on the egg roll wrapper package.)