Some favourite recipes
Alpine Veggie Stew
½ small head of cabbage
2 large leeks (onions work too)
2 tbsp of butter
1 large onion
2 stalks of celery finely chopped
4 cups of veg stock
5 medium potatoes
3 turnips (or one rutabaga)
Salt, pepper and fresh grated nutmeg ( I do not add salt, the cheese has enough)
Parmesan cheese to taste
Fresh chives and cracked pepper for garnish
Cut up cabbage and leeks, and rinse well. Set aside
In a large pot, melt butter over medium heat, and add in onion and celery. Cook for 5 minutes, stirring now and then. Reduce heat, and cook stirring until soft. Add veg stock and other veg except turnips and leeks, then add salt, pepper and nutmeg. When boiling, add turnips and leeks, and return it to a boil.
Reduce to simmer, and cook until potatoes and turnip are tender. Serve in bowls, and add cheese to taste. Garnish with fresh chives and cracked pepper. Wine pairing, a nice white with a higher acidity to complement the smooth richness of the cheese.
Rob’s Baked Beans
1 onion finely diced
5 thin slices jalapeno pepper
3 garlic cloves finely chopped
2 cans cannellini beans drained and rinsed
½ package bacon
Bok choy leaves / spinach / green stuff that can be chopped finely
3 tbsp tomato paste or ketchup
1 tbsp Dijon mustard
½ cup maple syrup.. or molasses and maple syrup mixed to suit
3 tbsp brown sugar (can omit)
Salt and ground black pepper to taste
¼ tsp red chili flakes
½ tsp hot red Hungarian paprika (for variety try smoked paprika!)
¾ cup water
¼ cup of rum (Kraken is a nice sweet cooking rum.. but do not dare use the 23 year old Zacapa)
Fry bacon in high sided skillet. Remove from skillet. Take all but 1 tsp of fat out, and fry onion. pepper, garlic a few minutes, then add and greens and fry until soft (about five minutes) . Add in spices and stir for a minute. Add in tomato and fry for another three minutes. Finally add mustard, maple syrup, beans and water with rum. Bring to a boil, then simmer covered for at least one hour. Serve over home made beer bread!
Chicken Caccatorie
Cut up and brown chicken in oil
1 sliced red pepper
1 sliced yellow pepper
½ small yellow onion chopped
8oz sliced mushrooms
½ cup white or red wine. I like using red for this hearty Italian Stew
3 cloves of garlic
¼ cup sliced kalamata olives
28 oz can of crushed San Marzano tomatoes
sprig of Oregano
5 leaves of fresh basil leaves
Chopped Italian parsley
Salt and pepper to taste
Serve over rice or pasta
Classic Pie Dough
2 ¼ cups flour
1 tbsp sugar
1 tsp salt
3 tbsp veg oil
1 cup cut up butter
¼ cut cold water
1 tsp lemon juice
Combine dry by stir flour salt sugar together, add in the oil and mix until crumbly. Cut In butter til dough is rough and crumbly, can still see pieces of butter. Add in liquids Roll out, can store in fridge for 2 days, or freezer for 2 months. Thaw overnight before using.
Chili Recipe 2015
1 lb ground pork or beef
1 big onion, red is better, white or Vidalia will do
1-2 cloves garlic
1 big can tomatoes, diced
1 can red kidney beans
1 can chick peas, black beans white beans or mixed bean
1 can Clark Bean
1 heaping TBSP Oregano
2 TSP salt or to taste
6 TBSP chili powder
1 / 2 TBSP Smoked Paprika, not hot
1 TBSP Molasses
2 pieces dark chocolate
1 / 2 TBSP Crushed Chili Pepper seeds
1 / 2 lb Bacon
2 TBSP cornstarch
Brown the meat, and drain any extra fat, remove from pot.
Fry bacon, once done remove for chopping into chunks.
Discard extra fat.
Add onions and garlic, fry a few minutes until soft. Add bacon back into pot.
Add all the chili powder, stirring to prevent sticking, making a paste. Heat the chili powder thoroughly.
Add the meat, coat with chili powder, stirring thoroughly.
Add everything else except molasses before it burns on.
Bring to a boil, and stir constantly. Boil a few minutes.
Add cornstarch mixture, usually 2 TBSP dissolved into cold water This is optional.
Turn down heat and add molasses.
Simmer for 1/2 hour with lid on.
OPTIONALLY add red, green or yellow peppers in chunks
Coleslaw
1 cup mayonnaise
1½ Tbsp. apple cider vinegar or white vinegar
1 Tbsp. honey
¾ tsp. celery seeds
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. freshly ground black pepper
½ medium green cabbage, very thinly sliced (about 4 cups)
½ medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated
1. Step 1
Whisk 1 cup mayonnaise, 1½ Tbsp. apple cider vinegar or white vinegar, 1 Tbsp. honey, ¾ tsp. celery seeds, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a large bowl to combine.
Step 2
Add ½ medium green cabbage, very thinly sliced, ½ medium red cabbage, very thinly sliced, and 2 medium carrots, peeled; julienned or grated to dressing and toss to coat. Cover and chill until ready to serve.
Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
Greek chicken and potatos
1 whole chicken, cut into pieces
10 large potatoes cut into small pieces
1 tbsp oregano, 1 tbsp rosemary
salt and pepper, pinch of cayenne
4 cloves of garlic
1 cup chicken broth
1/2 cup oil
1/2 cup freshly squeezed lemon juice.
put chicken and potatoes in a bowl.. put in everything except the chicken broth and mix well. Place parchment paper on an oven tray and spread over thinly, then cover with chicken broth. Cook for 1.5 hours at 350, or until done.
Curry Recipe
¼ cup Olive oil
Pork (I cut up a roast) or beef
1 or 2 Onions
Sharwoods curry powder (if MILD) add hot Hungarian paprika
½ lemon
Tomato paste
Beef stock 1 cup
3 spoons chutney ( I like sharwoods mango chutney best)
1 cup rice per person
In large pan…
Heat oil and brown onions til golden, add meat and brown.
Add curry powder to taste, if mild add a little paprika to spice it up
Add in beef stock, lemon and tomato paste and chutney
Simmer covered until meat is cooked.
Precook rice and add before serving so can mix well
Garlic Noodles
Sauce
2 tsp brown sugar
1 tsp oyster sauce, soya, fish
2 tsp sesame oil
Parmagan cheese grated
Boil pasta and drain.
In wok add 1 tsp olive oil, 4 tsp butter
Add 6 cloves crushed garlic
Cook 2 to 3 minutes, add chilli flakes
Add pasta Add sauce.
Sprinkle on green onions
Dirty South Gumbo
4 lbs boneless skinless chicken thighs
1 tbsp creole seasoning
2 tsp salt
1 cup veg oi (we use less)
1 cup flower
1 chopped yellow onion
2 chopped peppers
4 chopped celery stalks
4 chopped garlic cloves
8 cups chicken stock
1.5 lbs of Kielbasa sausage
2 bay leaves
1/3 cup parsley copped
1 bunch green onions
¼ cup hot sauce or less (to taste)
White rice to serve
Season chicken with creole and salt, then brown in a dutch oven (5 min)
Remove chicken, and add oil and flour to make a roux Stir til is brown
Chop all the veg really fine.
When the roux is dark brown, add vegies, cook til vegies soft (5 min) then add chicken stock and boil.
Add in the other ingredients, simmer for 1 hour
Serve with green onion garnish. Remove bay leaves.
Eggplant Tapis
Marinate eggplant (cut in half, and slits every 2 inches) in olive oil, thyme, salt, pepper and garlic for three hours. Bake at 350 for one hour for a lovely tapis!
Sausage Rolls
olive oil
1 red onion , peeled and finely sliced
1 sprig fresh sage , leaves picked
Pork or pork sausage
1 handful breadcrumbs / hemp hearts
fresh nutmeg , for grating
250 g ready-made puff pastry
1 egg
a little milk
1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then mix together.
3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
Izak Chicken and Broccoli
2 Tbsp vegetable oil
2 pounds boneless, skinless chicken cut into 2” pieces and blotted dry
½ tsp fine sea salt
2 Tbsp Izak Sweet Chili Honey Butter
4 cups broccoli florets
¼ cup white vinegar
¼ cup soy sauce
2 Tbsp corn starch dissolved in 2 Tbsp water to make a slurry
Izak - Sweet Chili Honey Butter
Mix the ingredients to combine well
2 sticks of butter, softened (1 cup)
½ cup olive oil
½ cup honey
2 Tbsp Izak blend
½ tsp fine sea salt
Directions
In a heavy bottom skillet add the cooking oil over high heat.
Brown the chicken in the hot pan, seasoning lightly with the salt.
Add the Izak Sweet Chili Honey Butter and stir to combine.
Add the broccoli and ¼ cup of water and close the lid to steam the broccoli for 2 minutes or until al dente.
Add the vinegar, soy sauce, and slurry and stir well to combine bringing up any browned bits in the pan to stir back into the sauce. The sauce should thicken quickly for a savory, sauce finish.
Mocha Triple Chocolate Brownies
· 1 c flour
· 2 tbsp coco
· 1 tbsp instant coffee
· ¼ tsp salt
· ½ tsp baking powder
Mix together in bowl
Melt together in pot
· 6 oz butter (16 oz in 1LB… so 3/8 of a lb)
· 6 oz chocolate
Cream in bowl
2 c brown sugar
4 eggs
2 tsp vanilla
Add wet to wet, then dry to dry
Put in buttered pan with parchment paper
Bake 40 minutes at 350 degrees
Icing
Mix cream cheese, 1/4 lb butter, vanilla and powdered sugar with 6 oz chocolate.
Thai Peanut Noodle Salad·
½ cup creamy peanut butter(120 g)
· ¼ cup soy sauce(60 mL)
· ¼ cup rice vinegar(60 mL)
· 1 tablespoon sesame oil
· 2 tablespoons sriracha sauce
· 1 tablespoon ginger, minced
· 3 cloves garlic, minced
· 2 tablespoons brown sugar
· ¼ cup water(60 mL)
· salt, for water
· 1 box pasta of choice
· 1 cup large carrots, julienned
· 2 cucumbers, shaved
· 1 red bell pepper, thinly sliced into strips
· 1 yellow bell pepper, thinly sliced
· 3 green onions, sliced
· ¼ cup chopped fresh cilantro(10 g)
· ¼ cup peanuts(30 g), chopped
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
Combine pasta with the sliced vegetables in a large bowl.
Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
Enjoy!
Bacoffee
Take a 26er of cheap white bacardi rum. Put half in an empty bottle. Add 1/4 cup of good unground coffee beans into each bottle. Put the lid back on, for the next five days, shake once a day. Strain out coffee beans (we use a coffee filter) and recombine liquid into one bottle. Save beans.. .they make excellent coffee or expresso! Top up bottle with 1.2 cup coconut rum and a dash of vanilla. Voila.. Bacoffee!
Mulligatawny Soup
1 tbsp butter
2 chicken thighs.. legs.. a breast whatever
1 onion diced small
2 stalks celery diced
2 carrots diced (small bits)
3 cloves garlic minced
2 tbsp curry powder ( I like Sharwoods)
½ tsp each ground cumin, coriander and ginger
Salt and pepper to taste ( I don’t bother with salt)
1 sweet potato, 1 apple firm
5 cups chicken broth (if salted don’t add more salt)
½ cup white rice uncooked
6 large mushrooms sliced or half a pack of button halved
1 tin coconut milk
1 fresh squeezed lime
¼ tsp pepper
3 cups baby spinach diced so fine it disappears (so kids don’t notice it heh)
½ cup slivered almonds
Chopped fresh parsley for garnish
Melt butter in fry pan.. brown chicken about five minutes a side
Remove chicken
Sauté onion, celery, carrot and garlic in same pan, medium heat for five minutes or til softer
Add spices and cook two minutes.
Move to large pot and deglaze pan a little with broth
Add cored and diced apple, sweet potato, remaining broth and rice to saucepan. Boil and cook for 20 minutes then add to pot
Take skin off chicken…Cut and shed chicken
Add chicken and mushrooms to pan, return mix to simmer. Put chicken bones back in for flavour
Add everything to pot and add coconut milk, spinach, almond, lime juice, salt and pepper. Remove bones
Sprinkle on a few more almonds and parsley to serve.
Dragon Meat
two chicken breast cut up bite sized
1/8 cup peanut oil / sesame oil
one cucumber
1 cup peanuts
3 green onions
7 garlic cloves
thai chili sauce
hot pepper to taste
Brown chicken in pan in oil. Drain excess water and put in a smidge more oil.. perhaps sesame. Saute onions and garlic until cooked.Add peanuts and chili sauce. Add cucumber cut up just before serving.
Warm German Potato Salad
½ pack Bacon
Potatos
Onion or scallion
Salt and pepper to taste
½ cup broth
¼ apple cider vinegar
1 tsp mustard seed
1 tsp kudzu to thicken if wish
Boil potatos til soft
Fry bacon in pan til crisp, remove
Soften onions in bacon fat add spice and liquid
Crumble bacon and put mix over potatos in casserole dish. Heat til needed.
Greek Rice
Saute in 1/4 cup olive oil / 3 tbsp butter:
1/2 cup onion (small dice)
1/2 cup celery (small dice)
1/2 cup carrot (small dice)
shake of tumeric
1 Tbls. garlic (minced)
salt and pepper to taste
when translucent add 2 cups long grain rice
and stir to coat
top with 3 1/2 cups BOILING stock (or water)
place in baking pan and tightly cover with foil
bake in preheated 400 degree (F) oven, for 18 minutes.
Chicken over Apples·
4-6 chicken thighs (bone-in, skin-on)
1 Tbsp onion, mustard garlic powder mixed with salt
Oil
2-3 potatoes or sweet potatoes, diced
1 large onion diced
2-3 medium apples, peeled, diced, and placed in water with a bit of lemon or vitamin C to prevent discoloration
1/2 cup chicken stock , 1/2 cup white wine
Directions
1. Preheat your oven to 375°F. Place the potato and onion in a microwave safe bowl and cook, covered, for 6 minutes, stirring once halfway through, to soften them.
2. Pat the skin of the chicken dry and rub with salt, OMG, and a light coat of oil. Place skin side down in a cold skillet and bring the heat up to medium . Cook until the skin is brown and mostly crisp (about 8-10 minutes).
3. Remove the chicken to a plate skin side up, drain the apples and add them along with the potatoes and onions to the skillet, making an even layer.
4. Combine the wine, stock, a pinch or two of salt, and the remaining OMG in the same bowl you used for the vegetables, and heat in the microwave until warm (about 3 minutes). If you don't have a microwave you can do this in a small pot.
5. Add the liquid to the pan, stir to coat the vegetables and apples, then place the chicken pieces on top skin side up
6. Place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the chicken (about 15 minutes). Turn off your oven and allow the chicken to rest with the oven door open for about 5 minutes.
7. Serve in individual bowls or eat straight from the pan. Great with toasted bread or fluffy rice, and the rest of your bottle of wine.
Hofferflocken Imitation Soup
4-5 cups fresh green beans (cleaned and snapped into 1" pieces)
7-10 large Yukon Gold potatoes (peeled and cubed)
2 medium yellow onions, thinly sliced
Leafy bok choy or spinach (amount not specified)
6 tablespoons flour
4 tablespoons butter, melted and slightly cooled
6-7 cloves garlic
1 teaspoon paprika (for roux)
Salt and fresh pepper to taste
Preparation
Step 1: Cook Vegetables
Place green beans, potatoes, and onion in a stock pot.
Add enough water to cover all vegetables.
Bring to a boil over medium heat.
Cook until vegetables are tender.
Step 2: Make the Roux
In a separate pan, combine flour and slightly cooled melted butter until well mixed.
Add whole garlic cloves to the mixture.
Turn on heat and cook the mixture.
Watch carefully and remove garlic cloves when they begin to brown (to prevent burning).
Continue cooking roux until it reaches a deep golden brown color.
Remove from heat and let cool slightly.
Step 3: Combine and Season
Add the roux to the pot with the cooked vegetables.
Stir until the roux combines with the water.
Season generously with salt and pepper (approximately 1 tablespoon salt and 3 teaspoons pepper, adjust to taste).
Add paprika and leafy greens (bok choy or spinach).
Step 4: Rest and Serve
Remove pot from heat and let soup rest for several hours (or overnight in refrigerator) to develop flavors.
When ready to eat, return pot to stove and reheat until hot.
Adjust seasoning if needed.
Serve with fresh bread or rolls.
Note: This soup improves with time as the flavors combine, so making it ahead is recommended.
Hot and Sour Soup
8 cups chicken stock
2 boneless chicken breasts / thighs /legs
3 leeks, white areas only
2 tbsp fresh ginger
5 tbsp black Chinese vinegar, or Worchestershire sauce
2 tbsp apple cider vinegar
2 cups bok choy sliced
1 finely sliced carrot
2 tsp sesame oil
½ jalapeno pepper
4 radishes (water chestnuts also work!)
Salt and pepper to taste
1 lemon for serving
1 tbsp sambak olek / siracha can also be used.
In pot, lightly fry jalapeno pepper in 1 tbsp sesame oil, remove and reserve
Cut chicken in strips and brown, then, combine the chicken and stock bring to boil, then simmer for 10 minutes
Remove chicken let cool and shred when cool
Add the leeks, carrot, ginger, vinegars and peppers reboil
Simmer til leeks tender, 15 minutes, add the bok choy, radishes, and sambak olek Simmer 5 more minutes
Add the chicken and sesame oil.
Simmer and serve when ready. Place red pepper flakes and lemon slice on plate and add in just before eating to taste.
Andy’s Blackened Chicken Fettuccini
Blackening spice
Hot paprika 1tsp
smoked paprika 2 tsp
urfa pepper / black pepper 1 tsp
thyme 2 tsp
oregano 2 tsp
garlic powder 2 tsp
onion powder 2 tsp
salt (optional to add salt in cheese)
Other
Boneless chicken
Red onions medium(2)
Roma tomatoes (2)
Spinach
Mushrooms (3 cups)
Olive oil
Fettucini Noodles
4 lbs cheese, mozzarella, asiago, parmesan, cream cheese, ricotta etc.
Medium container heavy cream
White pepper / Basil
To Prepare
Coat chicken in blackening spice, cook half way in oil
Add onions, tomato, mushrooms, cook until chicken is done
Add spinach, and basil.
Sauce
Note, never let sauce boil or simmer as will burn
Grate cheese
Heat cream in large pot, stirring continuously
Add cheese one cup at a time to avoid clumping, and stir constantly.
Add white pepper / basil to taste
To serve, cook noodles al dente, then add sauce and chicken mix
Devils on Horseback
INGREDIENTS
· 18 Medjool dates
· 1/2 cup cheese (goat.. blue)
· 9 slices bacon (I use Applewood Smoked)
· 3 tablespoons pure maple syrup
· 2 teaspoons Sriracha sauce, to taste
INSTRUCTIONS
1. Soak 18 plain wooden toothpicks in water for 20-30 minutes.
2. Preheat oven to 400 degrees F with rack in middle position. Line a baking sheet with foil and place an oven-safe wire rack onto the pan.
3. Using a paring knife, cut a lengthwise slit into each date to open (don't slice in half entirely). Remove and discard pits. Fill each date with 1/2 to 1 teaspoon crumbled blue cheese (depending on date size), pressing to stuff. Close dates and press edges together to seal.
4. Cut each slice of bacon in half. Wrap dates in bacon, overlapping edges and securing with a soaked toothpick. Transfer to the wire rack.
5. Stir together maple syrup and Sriracha and lightly brush each wrapped date with glaze. Bake 15 minutes. Remove from oven and brush with a second coating of glaze. Continue baking for 5-10 minutes, until bacon is crisp (depending on the thickness of your bacon). Serve hot or warm.
Bikkies
Place butter in freezer a day ahead
Preheat oven to 400
Mix dry ingredients
3 cups all purpose flour
1 cup whole wheat flour
2 tbsp baking powder (double acting)
2 tsp salt
Add to dry 1 cup of frozen butter grated in
1 ½ cups of milk
Kneed enough to get dough.
Roll out and cut into circles with a glass, place on baking sheet bake til golden and risen – usually 12 to 15 minutes.
Options
Add cheese to dough!
Add honey and mix in!
Savoury Ham and Cheese Breakfast Muffins
Makes 18 muffins
Ingredients
¼ cup unsalted butter
2 green onions, more is good
1 cup finely diced ham
2 cups baby spinach
2 eggs
1 cup 2% milk
1 tbsp grainy mustard
¾ cup diced firm cheese, raciette or white cheddar
2 cups all purpose flour
1 tbsp baking powder
PREPARATION
Melt butter in a pan, add diced green onions and diced ham, cook for 3 minutes. Add Spinach, cook until spinach is wilted. Remove from heat, season with pepper, let cool completely.
Mix in large bowl eggs, milk and mustard. Stir in ham / green onion mixture.
In a separate bowl mix flour and baking powder, and then add to wet mixture. Don’t over mix.. just combined.
Put in greased muffin cups, Oven Temp is 350F, around 25 -30 minutes. Grate cheese on and melt.
Can be stored in air tight container in fridge for 4 days, frozen for 3 months.
Carrot Cake
· 1 ¾ cups all-purpose flour (250g)
· 1 tsp fine sea salt (4g)
· 1 tsp baking soda (4g)
· 1 ½ tsp baking powder (6g)
· 3 Tbsp Bombay blend (20g)
· 1 ¼ cups vegetable oil (250g)
· 1 ½ cups light brown sugar (300g)
· 4 eggs
· 2 ½ cups grated carrot, 3-4 medium size (250g)
· ¾ cup grated gala apple, 1 medium skin on (125g)
· 1 ½ cups chopped walnuts (175g)
Cream Cheese frosting
· 1 (8oz package) cream cheese (227g)
· 1 stick butter (8oz or 113g)
· ½ tsp fine sea salt (2g)
· 1 Tbsp vanilla extract (15g)
· ½ vanilla bean, scraped for seeds and skin reserved (see Recipe Notes below)
· 2 ½ -3 ½ cups powdered sugar (283g-400g), plus more if needed
Directions
1. Preheat the oven to 325F and set an oven rack in the middle position. Prepare a 15x10x1 sheet pan by generously greasing with nonstick spray.
2. In a large bowl combine the flour, salt, baking soda, baking powder and Bombay spice blend.
3. In a separate bowl, whisk the oil, sugar and eggs until well combined.
4. Pour the egg mixture into the flour mix, whisking until well combined.
5. Fold in the grated carrots, apples and chopped walnuts.
6. Pour the batter into the prepared sheet pan and tap the pan on the counter to remove any air bubbles and even out the batter in the pan.
7. Bake the cake for 35-40 minutes, or until a small knife inserted in the middle comes out clean.
8. Allow the cake to cool for 15 min then unmold onto a rack.
9. Let the cake cool completely before adding the frosting.
Cream Cheese frosting
1. Soften the cream cheese and butter at room temperature to have the same spreadable consistency.
2. Using the whisk attachment of a mixer, whip the softened butter and cream cheese, adding the vanilla extract, vanilla bean seeds, and salt,
3. Beat in the powdered sugar, adding additional sugar if the mixture seems thin.
4. Place the cake onto a board or platter that will fit into the refrigerator.
5. Frost the cake as you wish: stripes, dots, piping bag, no piping bag - it's up to you! Just do your best to keep an even layer across the cake.
6. Place the cake into the refrigerator to chill for at least 1 hour to set the frosting.
7. Cut the cooled cake into 24 square bites.