Sorry for our absence from all of you. With the holidays, and playing catch up on all things office, it’s been a hoot! I hope you enjoy our return as much as we enjoy being back with all of you.
- 2 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- 2 dashes sesame oil
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon canola oil
- 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1 quart vegetable oil for frying
- 1/2 cup water
- 1 cup chicken broth
- 1/4 cup distilled white vinegar
- 1/4 cup cornstarch
- 1 cup white sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon red chile paste
- 1 clove garlic, minced
- 2 tablespoons toasted sesame seeds
- Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
- Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
- Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
4 sticks butter
4 cups sugar
4 cups flour (cake or all purpose)
8 large eggs
8 oz. cream cheese
2 to 3 tsp of vanilla flavoring
1 cup pecans, chopped
1 cup brown sugar
1 jar of caramel ice cream topping
Leave cream cheese, butter, and eggs out to reach room temperature.
In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.
Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans.