Mardi Gras Party Cake



2/3 cup butterscotch chips

1/4 cup water

2 1/4 cups Pillsbury BEST(R) All Purpose or Unbleached

Flour

1 1/4 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 cup buttermilk*

1/2 cup shortening

3 eggs

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup half-and-half or evaporated milk

1/3 cup water

1/3 cup butterscotch chips

1 egg, slightly beaten

2 tablespoons margarine or butter

1 cup coconut

1 cup chopped nuts

1 cup whipping cream

1/4 cup firmly packed brown sugar

1/2 teaspoon vanilla



Heat oven to 350 degrees F. Generously grease and

flour two 9-inch round cake pans.** In small saucepan

over low heat, melt 2/3 cup butterscotch chips in 1/4

cup water, stirring until smooth. Cool slightly.



Lightly spoon flour into measuring cup; level off. In

large bowl, combine flour, all remaining cake

ingredients and cooled butterscotch mixture; beat at

low speed until moistened. Beat 3 minutes at medium

speed. Pour batter into greased and floured pans.



Bake at 350 degrees F for 20 to 30 minutes or until

toothpick inserted in center comes out clean. Cool 10

minutes; remove from pans. Cool 30 minutes or until

completely cooled.



In medium saucepan, combine 1/2 cup sugar and

cornstarch; stir in half-and-half, 1/3 cup water, 1/3

cup butterscotch chips and 1 egg. Cook over medium

heat until mixture thickens, stirring constantly.

Remove from heat. Stir in margarine, coconut and nuts;

cool slightly.

In small bowl, beat whipping cream until soft peaks

form. Gradually add brown sugar and vanilla, beating

until stiff peaks form.



To assemble cake, place 1 cake layer, top side down,

on serving plate. Spread with half of filling mixture.

Top with second layer, top side up; spread remaining

filling on top to within 1/2 inch of edge. Frost sides

and top edge of cake with seafoam cream. Refrigerate

at least 1 hour before serving. Store in refrigerator.



Notes:

*To substitute for buttermilk, use 1 teaspoon vinegar

or lemon juice plus milk to make 1 cup.



**Cake can be baked in 13x9-inch pan. Grease bottom

only of pan. Bake at 350 degrees F for 30 to 35

minutes or until toothpick inserted in center comes

out clean. Cool completely. Spread top of cooled cake

with filling mixture. Serve topped with seafoam cream.



Yield: 16 servings



Recipe Provided By: Pillsbury Bake-Off

Eunice G. Surles, Lake Charles, LA

Bake-Off(R) Contest 11, 1959

$25,000 GRAND PRIZE WINNER

Shrimp Mardi Gras

Ingredients

2 lbs. cleaned shrimp
1 large can sliced mushrooms
2 cups cooked rice
1/2 tsp. cayenne
1 stick butter
1 tsp. salt
1 cup chopped green onion
1 tsp. pepper
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can cream of mushroom soup
1 large jar of chopped pimento

Directions

Saute all vegetables in butter. Add remaining ingredients. Pour into
a 9X11 inch pyrex dish that has been sprayed with a Non Stick Spray.
Bake 350 degrees for 35 to 40 minutes. Sprinkle with a few extra
chopped green onion. Serve with a good salad and garlic bread.

Bananas Foster Nachos



This is a Mardi gras favorite, but a hit any time of

the year.If you love bananas you,ll love this dessert.



Serves: 4-6

Prep Time: 15 minutes

Cook Time: 15 minutes



Chips:

6 Mission Soft Taco Size Flour Tortillas

3 tsp. cinnamon

1/2 cup sugar

1/2 cup butter, melted



Toppings:

10 oz. jar caramel sauce

2 bananas

1/4 cup Dark Rum*

1 cup vanilla ice cream



Preheat oven to 350 degrees F. Cut each tortilla into

8 equal size wedges. Combine cinnamon and sugar. Dip

each wedge in the melted butter and then into the

sugar mixture. Place on a baking sheet and bake for 10

minutes or until golden.

In a saucepan, warm caramel sauce. Peel and slice

bananas into 1/4 diagonal slices. Add bananas and rum

to the caramel and heat through.

Spoon banana/caramel mixture over prepared chips. Top

the tortilla wedges with ice cream and caramel sauce.



Source Family Time

Chicken and Pineapple Skewers

Recipe courtesy Tyler Florence

Show: Food 911

Episode: Mardi Gras BBQ



1 cup ketchup

1/4 cup low sodium soy sauce

1/4 cup honey

1 tablespoon yellow mustard

1/4 cup brown sugar

2 whole garlic cloves

1 lemon, juiced

8 boneless skinless chicken thighs

1 fresh pineapple

16 wooden skewers, soaked in water for 30 minutes

Extra-virgin olive oil, for brushing

Kosher salt and freshly ground black pepper



In a saucepan over medium heat, add the ketchup, soy sauce, honey,

mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook

gently until thickened, about 10 minutes. Set aside and cool.

Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2

pieces. Peel the pineapple and cut it into 1 1/2-inch chunks.

Alternating between the chicken and pineapple, thread the pieces onto

the skewers. Brush them with olive oil and season them with salt and

pepper. Remove the garlic cloves from the barbecue sauce and discard;

put about half the sauce into a small bowl for later. Brush skewers

with some of the sauce. Cook them on the grill, basting regularly

with the barbecue sauce, until cooked through, about 10 to 15

minutes. Serve with reserved barbecue sauce on the side for dipping.