Pioneer Sheep Wagon Cake Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a quarter sheet pan with foil and set aside.
• In a small mason jar, add the soy, honey, peanut oil, ginger and garlic. Shake until combined. Add the stir-fry vegetable blend to a bowl and toss with half of the soy mixture. Add the vegetables to the prepared pan, favoring one side of the pan.
• Sprinkle the chicken with the salt and pepper and place next to the vegetables. Brush the chicken with the soy mixture. Bake, tossing the vegetables and basting the chicken halfway through, until the chicken is cooked through and the vegetables begin to brown, 25 to 28 minutes.
• Divide the vegetables between 2 plates. Top the vegetables with the chicken, sprinkle with the sesame seeds and cilantro and drizzle with the sesame oil. Serve with Asian chili paste on the side.

Steps:

• In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
• Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step.
• Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).
• Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
• Bake 275 for 2 hours. This may vary from oven to oven.
• Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.