Sweet and Sour Chicken

3-4 boneless, skinless chicken breast, cut into chunks 

salt and pepper to taste

 1 cup cornstarch

 2 eggs, slightly beaten

1/2 cup canola oil Sauce

3/4 cup sugar 

4 T Ketchup 

1/2 cup rice vinegar

 1 T soy sauce

 1 t garlic powder 

 Preheat oven to 325 Season chicken with salt and pepper Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg, (I have to admit I do my the other way around) Heat oil over medium high heat. Brown the chicken , turning it so all sides are browned. Place chicken on a single layer in a 13x9 inch baking dish. Whisk together sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken so all sides are coated. Bake for one hour, turning every 15 minutes."

Delicious Fondant

I got this recipe from my cake decorating class. It is pretty good, never thought those words would come out of my mouth when talking about fondant. Stephany is a great instructor and even better baker and cake decorator. She is opening a shop in a few weeks, you need to stop by and visit. If you are getting married you really need to stop by. She is doing something that I think is so cool and very smart, Rent a cake, some of you are thinking "WHAT!" hey all I can say is it is the smartest idea I have ever heard of.
If you would like to know more about it then stop on over and check it out and you will feel the same way. The Wedding Stop and Cake Shoppe...109 Locust Santa Cruz Ca


1/2 cup milk
3 packs gelatin
1 cup corn syrup
3 T unsalted butter
3 T glycerin
2 tsp vanilla, I use more
dash salt
3-4 powder sugar

Combine milk and gelatin and allow to firm, about 30 minutes
cook over double boiler until gelatin is dissolved
add remaining ingredients EXCEPT SUGAR and cook until butter is almost melted
cool to luck warm.
Strain into mixer containing 2 pounds powder sugar.
mix slowly until combined.
use dough hook (or by hand) and several more cups of sugar and mix on low until combined.
Continue to add sugar until it holds it's shape on hook, turn onto powdered surface and knead. It should be pretty stiff but you should still be able to knead it. Wrap in oil pained plastic wrap and put in ziplock freezer bag.
Let stand at least 24 hours before using."

French Buttercream Frosting

1 1/2 cups unsalted butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon butter flavored extract
1/2 cup heavy whipping cream
4 tablespoons all-purpose flour
1.Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
2.In a mixing bowl, combine butter, confectioner's sugar, vanilla extract and butter extract.
3.Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
4.Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy"

Chocolate cake

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 cup melted semisweet melted chocolate
1 1/2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool"