This is the perfect consistancy to hold onto any pasta…

Notes for our test kitchen; start with 1 cup Parmesan cheese and add in more if desired, for extra cheese flavor 1 cup shredded mozzarella cheese may be mixed in at the end of cooking that is optional I like to add it in, this sauce does not reheat well it is best if used when made

Servings 6-8

Ingredients:

1/2 cup butter, cubed
3  garlic cloves, minced (use large cloves)
3 teaspoons all-purpose flour
1/4 to 1/2 teaspoon fresh ground black pepper (more to season at the end of cooking)
pinch cayenne pepper
2 cups heavy (35%) whipping cream
1 cup shredded Parmesan cheese (can use more)
salt or seasoned salt

1 cup lightly-packed shredded mozzarella cheese (optional)

Instructions:

In a medium saucepan melt butter over medium heat until sizzling.

Add in garlic; cook stirring constantly for 2 minutes (do not allow the garlic to burn).

Add in flour, black pepper and cayenne pepper; stir for 1 minute.

Add in the whipping cream; bring to a light simmer stirring, then simmer for about 2 minutes (careful the cream does not boil over the pot remove from element if it boils to high).

Reduce the heat to low; stir in the Parmesan cheese; cook stirring for about 2 minutes (at this point you may mix in the mozzarella cheese until melted but do not boil).

Season with salt and more black pepper.

A no-fail method that will work in any bread machine, follow the directions as stated placing the sugar and yeast on the water

Ingredients:

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons sugar (can reduce to 1-1/2 tablespoons)
1 (1/4 ounce) package bread machine yeast (do not use quick-rise yeast)
2 tablespoons melted butter
2 tablespoons oil (or use  4 tablespoons melted butter)
3 cups white bread flour
1 teaspoon salt

Instructions (follow carefully as stated)

Place the water into the bread pan.

Sprinkle the sugar over the water then sprinkle the yeast over the water; allow the yeast to foam for 10 minutes.

Add in the melted butter and oil.

Sprinkle the salt over the flour (if your machine has a slight delay before starting to knead then do not allow the salt to touch the water)

Select  basic or white bread setting.

Press start.

Taken from my “Favorites” folder!…

My all time favorite homemade white cake and it bakes out fantastic with no dark edges around the pan… the secret is the soda!…

Notes from our test kitchen; I recommend to use diet soda, although regular will work fine also it will increase the sweetness of the cake, this cake was tested/developed using Duncan Hines Moist Deluxe White Cake Mix, diet 7-Up soda, and full-fat sour cream

Servings 12

Ingredients:

1 (18-ounce) package moist deluxe white cake mix
1/3 cup diet lemon-lime soda (such as diet 7-Up or Sprite)
1/3 cup vegetable or Canola oil
4 large egg whites, unbeaten
1 cup sour cream

Instructions:—————————————–

Preheat oven to 350 degrees F.

Oven rack set to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl using an electric mixer on low speed beat all ingredients together for about 1 minute.

Increase speed to medium and continue beat for 2 minutes more (batter will be quite thick).

Spread the batter into prepared baking pan using a spoon.

Bake for about 30 minutes or until the cake tests don.

Notes from our test kitchen; to make things easier purchase a baked angel food cake from your grocery store, this may also be made successfully using a white cake mix baked in the 13 x 9-inch pan then cooled completely

Servings 12

Ingredients:

1 baked (10-inch) angel food cake, broken into large pieces
2 (8-ounce) packages cream cheese, softened
1-1/4 cups sugar
1 (8 ounce) container Cool Whip frozen topping, thawed
1 quart fresh strawberries, sliced
1 (1-ounce) jar strawberry glaze
1 pint whipped cream, whipped (can use Cool Whip, thawed)

Instructions:

Prepare a 13 x 9-inch pan.

Sprinkle the broken pieces of cake into the bottom of the pan.

In a medium bowl beat the 2 packages cream cheese with  sugar until smooth and fluffy.

Fold in the thawed Cool Whip.

Press the cake pieces down into the pan using your hands;  dollup the cream cheese mixture over the cake pieces then gently spread.

In another bowl toss the sliced strawberries with the glaze until well combined, then spread over the cream cheese layer.

Spread whipped cream over the top.

If desired garnish the top of the whipped cream with strawberries.

Chill until serving

Yield 36

Nutrition facts: 1 piece/123 calories, 8 grams fat, 2 mg cholesterol, 76 mg sodium, 76 mg sodium

Ingredients:

1 cup creamy peanut butter, divided and room temperature

4  teaspoons soft butter

1/2 cup confectioners sugar, sifted

1/2 teaspoon salt

2 cups semisweet chocolate chips

4 (1.55 ounce) milk chocolate candy bars, coarsely chopped (such as Hershey’s Milk Chocolate Bars)

Instructions:

In a small bowl combine 1/2 cup peanut butter with soft butter, confectioners sugar and salt; mix until smooth; set aside.

In a microwave-safe bowl melt the semi-sweet chocolate chips,  chocolate bars and the remaining 1/2 cup peanut butter; stirring once or twice to stir until smooth.

Drop teaspoonfuls of the chocolate mixture into a paper-lined miniature muffin tins.

Top each with a scant teaspoonful of the peanut butter mixture; top with another teaspoonful of chocolate mixture.

Refrigerate until firm