ST. PATRICK'S GREEN VELVET CAKE

ST. PATRICK'S GREEN VELVET CAKE
A special Thank you to Jann Sparks for this fantastic recipe!

2 eggs
1 1/2 c. sugar
1 1/4 c. cooking oil
1 tsp. vinegar
2 1/2 c. self-rising flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 oz. green cake coloring

Sift flour and soda together, set aside. Beat eggs. Add sugar, oil and vinegar, blend well. Add egg mixture alternately with flour and buttermilk. Add vanilla and cake coloring. Mix well. Pour half into flower mold. Bake at 350 degrees for 20 to 25 minutes, every oven is different so check often for doneness by using a toothpick.
Once the first layer has cooled, pop it out of the mold and then bake the second layer. Cut cooled cake shape with an X to form a 4 leaf clover, then frost center and sides.


FROSTING:
1 (8 oz.) cream cheese1 stick butter1 box powdered sugar1 tsp. vanilla (mint if you wish)1 c. nuts, chopped (opt.)

Garlic French Bread -

Garlic French Bread

~This bread will vanish before you know it~

This great recipe features Demarle at Home's Silform Bread Tray (pictured above). You can order by either calling or emailing me or click on the link below and order on line. If you need my representative ID, it is 3915.

http://shop.demarleathome.com/categories/1039622271-silform/products/879818101-silform-bread-tray

INGREDIENTS:
1 1/2 cups warm water (110 degrees F)
1 Tablespoon active dry yeast
2 Tablespoons white sugar
2 Tablespoons olive oil
1 teaspoon sea salt
1 Tablespoon "Demarle at Home's Roasted Garlic and Chives Herb Blend"
Contact me to get your Herb blend or you can order directly on line at http://www.shelley.demarleathome.com/
1 Tablespoon fresh garlic (finely chopped)

DIRECTIONS: (I use a kitchen aid mixer so I will be referring to this)
In a small bowl, stir together warm water, yeast and sugar. Let stand for about 10 minutes or until creamy.

In your mixer bowl, combine 2 cups of flour, olive oil, salt, herb blend and garlic. Add the yeast mixture from above and using a dough hook, gently stir while adding the remaining flour 1/2 cup at a time until the dough has pulled away from the sides of the bowl. Continue to mix in the bowl on low speed for about 2 minutes. Remove the dough from your bowl, lightly coat bowl with olive oil, place the dough back in bowl, turn dough to coat with oil. Cover with a warm damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough by turning it out onto your Roul'Pat and Knead a couple time to get some of the air out. Divide the dough into 2 equal portions. Shape each half into a loaf by rolling each shape (with rolling pin) into a rectangle approx. 9x14 inches then starting at a short end, roll dough tightly. Pinch dough to seal seam. Place each loaf seam side down on the silform bread tray. Each loaf will fill up 2 of the bread shapes on the silform, giving you two loaves of bread instead of the four shapes on the tray. Cover and let rise in warm place, free from draft, about 1 hour or until doubled in size.

Preheat oven to 400 degrees F then bake for 20-23 minutes or until golden brown.