Monthly Archives: October 2008

Quick and Easy Halloween Cake

Stove-top Halloween Cake is ready to serve 6 in the time it takes to preheat the oven for conventional baking!


To make a quick and easy Halloween cake, you will need:
½ box Duncan Hines Orange Supreme Cake Mix
2 eggs, beaten
½ cup water
¼ cup canola oil
1 Tbsp. butter
1 1.45 oz. Hershey’s plain chocolate bar (or equivalent)

In a 1 ½ quart size quality stainless steel pan (with cover), melt the butter in the pan over low heat.  Combine all ingredients except the chocolate bar.  Pour batter into the pan, cover, and time for 15 minutes.  Check the batter for doneness.  If needed, cook in 5 minute increments, testing for doneness.  (Wipe moisture from the inside of the lid each time you check the batter) Keep temperature on the lowest setting to avoid scorching.

When the cake tests done (use a cake tester or toothpick), gently shake the pan, remove the lid, then invert the cake onto a plate. Unwrap the chocolate bar and place it on the cake to melt. After about 10 minutes, the chocolate should be soft enough to spread as frosting. Frost only the top for contrast, or you’ll need two chocolate bars.


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French Onion Soup Under Pressure

Kitchen Kutter

Kitchen Kutter

Our older daughter requested a recipe for easy French onion soup, so this is for you, Lynn. The most difficult, time-consuming part of making the soup is slicing 5 onions, and the Kitchen Kutter makes quick work of that (I use the #4 cone). Or use a mandoline, but exercise great care; I’ve cut a finger more than once on one of those! This is a healthful soup that is quick and simple to prepare.


Makes 6 Servings


5 medium onions, thinly sliced
¼ cup white wine
2 Tablespoons butter
6 cups reduced fat, reduced sodium beef broth
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
6 slices reduced fat mozzarella cheese (or Parmesan cheese or any mild, white cheese)
1 cup toasted croutons (optional)


In the bottom of a 6 quart pressure cooker over medium heat, sauté the onion slices in butter for 10 minutes, stirring frequently to prevent scorching. Add the broth, seasonings, and wine. Secure the lid to the pressure cooker, bring to pressure, and cook 8 minutes. Remove from heat, release the pressure, then remove the lid. To serve, ladle into soup mugs or bowls, immediately add cheese so it can melt, then sprinkle with croutons (if desired).



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Filed under cooking, Healthful Eating, Recipes, Soups & Stews