Chicken, Main Dish, Pork, Savory, Beef Brenda Drake + Chelsea Kasen Chicken, Main Dish, Pork, Savory, Beef Brenda Drake + Chelsea Kasen

Sweet & Sour Sauce

The balanced flavors of this sauce compliment beef, pork, chicken, noodles, and veggies.

A good Sweet & Sour Sauce is a necessary element in any home cooks repertoire. This one is the best - balanced flavors that compliment beef, pork, chicken, noodles, and veggies.

Sweet & Sour Sauce

To a small saucepan, add:

2/3 cup pineapple juice*

1/2 cup brown sugar

2 Tbsp apple cider vinegar

2 Tbsp ketchup

2 tsp soy sauce

1/8 tsp garlic powder

1 Tbsp corn starch

Whisk together, place pot over medium heat.

Stir continuously (otherwise cornstarch will clump) until the sauce boils and begins to thicken.

Remove from heat, continuing to stir for ~1 minute.

Serve hot.

Brenda’s tips:

  • Serving size: 4

  • *Sub ~2 Tbsp pineapple concentrate stirred into water to make 3/4 cup

  • Refrigerate leftover sauce, reheating to use

  • Serve over chicken, pork, beef or noodles

Read More
Desserts, Cake, Garden Produce Brenda Drake + Chelsea Kasen Desserts, Cake, Garden Produce Brenda Drake + Chelsea Kasen

Brenda’s Favorite Carrot Cake

This Carrot Cake includes pineapple, coconut, loads of carrots, and you can optionally add in walnuts or pecans. Brenda recommends frosting this cake with her Cream Cheese Frosting for the ultimate cake experience.

Brenda’s Favorite Carrot Cake

Preheat oven to 350F.

Prepare three 8” cake rounds, set aside.

To a large mixing bowl, add:

1 1/4 cups oil

3 eggs

1 tsp vanilla

2 cups sugar

Beat well. Then fold in:

2 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

Stir in:

1 lb carrots, peeled & grated

1 cup crushed pineapple (with juice)

1 cup shredded coconut

Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve. 

Recommended: Cream Cheese Frosting

Brenda’s Tips:

  • Serving Size: 16 slices. Plenty to cut into 24 slices.

  • Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well. 

  • Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great. 

  • If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped. 

  • HOW TO: Prepare a cake pan

Window to B’s kitchen . . .

Read More