Golden Mushroom Steak

I'm all for any recipe where I can dump soup on something and bake it. haha  I think I got this recipe from Aunty Mary Ann

Ingredients:
- 1 pkg chuck steak or other CHEAP cut of steak
- 1 can Campbells golden mushroom soup ( no substitutes!)
- 1 thinly sliced onion
- 3/4 can water
- 4 dashes Worcestershire sauce
- 2 dashes soy sauce
- 2 tsp liquid beef broth concentrate
- 1/4 cup lemon juice

Place steaks on bottom of a roasting pan . Spread soup ( undiluted) over steaks. Combine water, lemon juice, W sauce, soy sauce, liquid beef broth concentrate, and pour over the steak. Lay onion slices over top of steaks. Cover with tin foil. Bake at 350 degrees for 40 minutes. ( you might want to check halfway through to make sure it's not drying out. If it is add a bit more water)

Ps: I think I got this recipe from Aunty Mary Anne many years ago.

Having Fun with this blog

Okay I admit it, I'm having fun with this blog. I'm learning more about cooking in the researching for this blog, then I'd get by reading the whole Betty Crocker Cookbook. Which is a DARN good cookbook, by the way. Must add that to my list. Recently I discovered cooking videos. I used to watch a few cooking shows, but as you all know, I have the attention span of a gnat. These little vids of making food, are usually 5 to 10 minutes long, which is perfect for the A.D.D. Grandma type! I just watched Chef Ramsey make perfect scrambled eggs. And they were perfect, although he did burn the toast ( you have to watch it!) In all my years I have never really mastered scrambled eggs. Now I can make the perfect breakfast - with James laptop perched precariously near the stove as I watch the video - haha!

Anyways, I wanted to ask anyone who reads this, wanders across it accidentally, or whatever, please feel free to ask me to post a recipe. You can email it to me or put it in comments or whatever. If you have some tips to share, please do. I'm not a master chef. I'm learning to cook more as time goes on, and being brave trying new things, especially now that I don't have my " Kids Won't Eat This" list to go by! haha! ( I amuse myself so much)

But no worries I will be posting recipes that kids might actually like and some that cook FAST and easy.
Bear with me as I change things around and rearrange and redecorate!


PS: Starla feel free to nab any recipe for the cookbook!

Tips for Making Cupcakes

Seeing as we coming up on Valentine's Day in a couple of weeks, I thought it might be a fun idea to post some tips on making cupcakes. I'd like to make some for Valentine's Day and decorate them with little heart sprinkles ( I wonder if I can find such a thing here).

Tips for Making Cupcakes:

1. Fill your cupcake wells 1/2 to 2/3 full. Any more and you will get a gooey mess instead of a beautiful cupcake. If you use less than 1/2 a well of batter, then you will get wimpy cupcakes and will have to use extra frosting to make them look larger

2. Choose the right cupcake pan. Good cupcake pans are shiny and on the heavy side. They will cook 6 to 12 cupcakes at a time. Large muffin pans don't work well for baking precious little cupcakes. Make sure you have 2 pans available because then you won't have to cool a pan before you finish baking your cupcakes. Two 12 well cupcake pans should be enough for one batch of cupcakes.

3. Make it easy o remove the cupcakes from your pan. Either use paper or foil wrappers or spray the individual wells with a nonstick spray. If you are using the new silicone pans, wrappers or nonstick spray work fine in these also.

4. Don't overmix your batter. This will cause your cupcakes to be rather chewy instead of perfectly moist. Follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.

5. Bring all ingredients to room temperature before mixing your cupcake batter. The items will mix evenly, and the result will be a wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to overmix your batter. GASP! What a No No!

6. Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven. An oven thermometer would also be a great idea to make sure your oven is set to the right temperature. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.

7. Use your favorite cake batter to make cupcakes. Batter for an 8 inch layer cake usually makes 20-24 cupcakes. Just make sure you have mixed the batter well, and only fill the cupcake liners 1/2 to 2/3 full. Bake approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes.

8. Test for doneness after the minimum cooking time. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean.

9. Cook only one pan of cupcakes at a time. Place your cupcake pan in the very center of your oven. If your oven tends to cook items more that are towards the back, then rotate your cupcake pan halfway through the cooking time. If you absolutely have to bake 2 pans of cupcakes at one time, make sure you switch cupcake pans halfway through the cooking time. By this I mean put the bottom pan on the top and move the top pan to the bottom.

10. Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.

A few more tips:

•Use the toothpick in the center test for doneness. In most cases, if the toothpick comes out clean, it's done and if cake sticks, bake a little longer.



 Cool cupcakes in pan 10 to 15 minutes, then turn out on rack to cool completely.



Cupcakes are best consumed the day they are baked.

You may freeze most cupcakes, unfrosted, for up to three months.