Bonnie Banters

Strawberry-Rhubarb Trifle with Rich Vanilla Custard

2013-05-06T00:29:00.001-04:00

So I made another trifle for my son's birthday this year...but, who doesn't love trifle! This trifle is like a culmination of my most recent recipe posts...I'm practical that way; but I needed to be...we celebrate a lot of birthdays between January and March!

This trifle would make a fabulous Mother's Day dessert! As promised in it's stunning presentation, this colorful trifle delivers an abundance of flavor. The marbled chocolate and vanilla cake, moistened with the sweet grenadine syrup, provides a beloved base for the tangy-sweet, strawberry-rhubarb fruit filling, which is mellowed by the rich vanilla custard. Billowy clouds of fluffy whipped cream crown all the glorious layers of goodness.

All Right, Already...

Let's Just Dig Into It!

Ingredients

My Marbled Chocolate and Vanilla Pound Cake (published 4/21/13)*

The Soak for the Cake
1/4 c. plus 2-3 TB grenadine syrup

The Fruit Filling
22 oz. (l lb - 6 oz.) jar--yields about 2 1/3 c. Strawberry-Rhubarb Fruit Filling (I used the Private Selection brand that Kroger distributes within the Kroger family of stores.)*

My Vanilla Custard--makes approx. 4-5 c. (published 4/10/13 in my pie shots post)*

The Whipped Cream
2 c. (1 pint) whipping cream
3 TB powdered sugar

The Garnish
1 large strawberry, fanned

*Tips

This recipe works well in a 3 qt. (12 c.) trifle bowl.
You could substitute the marbled pound cake with a chocolate pound cake like my Chocolate Pound Cake included in my post for chocolate cupcakes 8/10/12...or a vanilla pound cake like either my Tall Buttery Pound Cake posted 5/13/12 or my Very Happy Birthday Pound Cake posted 3/27/11. However, I prefer the marbled pound cake or the chocolate pound cake for this trifle. Since the cake needs to be completely cool, let it sit at least overnight after baking.
You could substitute the strawberry-rhubarb fruit filling with a strawberry or raspberry all-fruit spread, but I have to tell you the strawberry-rhubarb fruit filling was mighty good, if you can access it!
Be sure to cool the custard overnight in refrigerator, so it will be completely cold and firm.

Directions

Cut about 2/3 of the cake into approx. 1 1/2-2" chunks.
In 1 layer, place the cake chunks into a rectangular glass baking dish or plastic container and drizzle with the grenadine syrup. Cover with plastic wrap or a lid and set the cake aside to absorb all the syrup for at least 1 hour.
Layer about 1/2 of the pre-soaked cake chunks over the bottom of the trifle bowl.
Cover the cake chunks with 1 c. of the fruit filling.
Spread about 1/2 of the vanilla custard over the fruit filling, within about 1" of the edges of the bowl.
Repeat the layers using the remainder of the cake, fruit filling and custard.
Refrigerate overnight and keep refrigerated until ready to top with the whipped cream and serve the trifle.
In a chilled mixing bowl, whip the whipping cream and powdered sugar until stiff peaks form and the mixture holds its shape. Refrigerate until ready to use.
Top the trifle with the whipped cream right before you serve: You can pipe the whipped cream on the trifle with a large star pastry tip, as photoed above, or just dollop on with a spoon or spatula. Garnish with the fanned strawberry.

Enjoy all the oohs and aahs as you present your magnificent creation!

Printable Recipe

Marbled Chocolate and Vanilla Pound Cake with Semi-Sweet Chocolate Glaze

2013-04-21T19:44:00.000-04:00

A swirl of chocolate marries delightfully with vanilla, offering the best of both worlds in this timeless marbled pound cake. After a couple of attempts in my baking history to make a pound cake with a nice marbled effect, I finally achieved success! I simply created my own marbled pound cake from my Very Happy Birthday Pound Cake recipe, combined a couple of techniques for marbling, and I couldn't be more pleased!

We recently celebrated a hallmark birthday of my daughter's mother-in-law with this marvelous pound cake, and she says it's now her favorite cake! This is definitely one to keep around to enjoy with your coffee!

Chocolate and Vanilla...

An Enduring Classic!

Approximately 12 large servings

The Cake

Ingredients

Non-stick baking spray with flour
3 c. plain, all-purpose, pre-sifted flour (I use White Lily)
1/2 tsp. baking powder
1/8 tsp. ground mace spice
1/4 tsp. salt
1 1/2 c. (3 sticks) room-temperature, salted butter
3 c. granulated sugar
5 large room-temperature eggs
1 c. evaporated milk
2 tsp. pure vanilla extract
1/4 c. sifted cocoa

Directions

1. Grease a 10" tube pan: If you use a tube pan that has a removable tube insert: Cut a circle of wax paper about one inch wider than the insert and cut out a hole for the tube. Place the wax paper over the tube inside the pan and press the paper to the bottom and sides of the pan (the edges will be fluted). Spray the non-stick baking spray over the wax paper and the entire inside surface of the pan, including the tube. Press, again, the paper to the bottom and sides of the pan. Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case the tube pan leaks a little grease.

Wax paper in pan before greased/floured.

Wax paper in pan after greased/floured.



2.   Sift together the flour, baking powder, mace and salt. Set aside.
3.   Cream the butter and sugar well, or until light and fluffy. Scrape the bowl.
4.   Preheat the oven to 325º.
5. Add the eggs one at a time, beating well after each addition. Scrape the bowl again.
6. Stir the vanilla into the evaporated milk and add the dry ingredients alternately with the milk & vanilla mixture. Scrape the bowl and give the batter one last quick little mix.
7. Remove 2 c. of the batter and blend the cocoa into it.
8.   Spoon and spread evenly 1/2 of the light batter into the prepared pan.
9.   Cover the light batter evenly around the middle, within about 1" of the edges, with 1/3 of the chocolate batter.
10. Spoon and carefully spread evenly the remaining light batter over the chocolate batter, taking care not to disturb the chocolate batter.
11. Spoon and carefully spread evenly the remaining chocolate batter around the middle of the light batter, within about 1" of the edges.
12. Using a metal frosting spatula (or flat, thin-bladed knife) swirl gently through the layers of the batter to marble, leaving definite areas of light and dark. Don't take the spatula all the way to the bottom of the pan or swirl too vigorously, since you'll lose the marble effect.
13. Bake for l hr. and approx. 35 minutes (check after 1 hr. and 25 minutes), or until a toothpick comes out clean and the cake springs back when gently pressed with your finger.
14. Cover the cake with a clean dish towel and cool on a rack away from drafts overnight.
15. Invert the cake onto a serving platter, release from the pan and carefully remove the wax paper, if used. Drizzle with the chocolate glaze.

                                          Why Not Enjoy The...

Best Of Both Worlds!

The Glaze

Ingredients

1/2 c. semi-sweet chocolate chips
2 TB salted butter
1 TB light corn syrup
1/4 tsp. pure vanilla extract

Directions

In a small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.
Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended. Cool slightly.

Lovely To Gaze Upon...

Better Yet To Taste!

I know you want some now...brew some good coffee, serve with a premium vanilla ice cream and enjoy the compliments!

Printable Recipe

Unorthodox Black Bottom Pie Shots

2013-04-10T20:23:00.001-04:00

My son-in-law loves pie, especially creamy ones...as he said, "the creamier, the better!" Therefore, my daughter threw him a brilliant pie party; and not one person brought a fruit pie...they were all creamy pies!

I've been dying to give shot desserts a "shot", so the pie party was the perfect opportunity! With the birthday boy in mind, I developed these vanilla and chocolate custard pie shots. The effort is broken up, since the recipe is made in portions over a couple of days. The custards require a little attention; but the homemade taste is well worth the effort, and I enjoyed the project!

The pie shots were a big hit; and it was a fun, wholesome party, kids and all!

So, here again, I share more than one recipe in one post....

They're Pie In Shot Glasses!

Makes approx. 55-60 completed shots (using 1.65 oz. plastic shot glasses*)

The Chocolate Custard (*For 1/2 recipe...see my Big, Fat Soft Pretzels w/Rich Chocolate Custard)

Ingredients

1 c. granulated sugar
1/4 c. plus 3 TB cornstarch
10 large egg yolks, room temperature*
3 c. half and half (milk and cream)
12 oz. premium semi-sweet chocolate chips
2 TB salted butter, room temperature
2 tsp. pure vanilla extract

Directions

Hand whisk the sugar and cornstarch in a heavy-duty electric mixer bowl. Using the mixer beater attachment, beat the egg yolks into the sugar mixture.
Bring the half and half to a simmer over medium-low to medium heat in a 2 1/2 qt. saucepan*, hand whisking occasionally to prevent scorching. Remove from the heat.
Using the wire whisk attachment to your mixer, whisk on low speed, in a slow stream, the hot half and half into the egg yolk mixture.
Return the mixture to the saucepan and hand whisk over medium-low heat until hot. Add the chocolate and butter and continue hand whisking constantly until smooth and thickened, about 2-3 minutes.
Transfer the custard to a 1 1/2 qt. (ideally glass) bowl and whisk in the vanilla. Cool, stirring occasionally. Gently press plastic wrap directly onto the surface of the custard. Cover the entire bowl with additional plastic wrap and refrigerate the custard overnight, so it will be cold and firm.

They're Shots of Pie!

In case you're wondering about the lovely pie in the fluted white pie dish behind the pie shots, it's a bananas foster white chocolate-peanut butter mousse pie that my daughter made; and it was extremely popular with the group!

The Vanilla Custard (Recipe may be halved.) Adapted from a recipe for Vanilla Cream Pie as found in the retro Better Homes & Gardens Encyclopedia of Cooking, Vol. 14.

Ingredients

1 1/2 c. granulated sugar
1/4 c. plus 2 TB cornstarch
1/2 tsp. salt
4 c. (1 qt.) whole milk
6 large room temperature egg yolks, slightly beaten*
1/4 c. (1/2 stick) salted butter, room temperature
2 tsp. pure vanilla extract

Directions

In a 2 1/2 qt. saucepan*, sift together the sugar, cornstarch and salt.
Gradually whisk in the milk and mix well.
Over medium low heat, whisk constantly (to avoid scorching) until thick and bubbly. (Be patient, this will take a while...don't leave the stove...catch up on a TV show while you whisk!)
Cook and whisk 2 more minutes, then remove from the heat.
Whisk about 1/4 c. of the hot mixture into the slightly beaten egg yolks.
Immediately return to the heat and whisk constantly until thick and bubbly again. (Patience!)
Cook and whisk an additional 2 minutes, then remove from the heat.
Whisk in the butter, then the vanilla.
Transfer to a 1 1/2 qt. (ideally glass) bowl and cool, stirring occasionally. Gently press plastic wrap directly onto the surface of the custard. Cover the entire bowl with additional plastic wrap and refrigerate the custard overnight, so it will be cold and firm.

The Cookie Crumb Layer

Just deposit one Nabisco Oreo pie crust* into a gal. size food storage bag and crush (not too fine) with a rolling pin, pestle or the side of a mallet.

The Whipped Cream Topping (Recipe may be halved.)

In a chilled mixing bowl, whip 2 c. (1 pint) whipping cream and 3 TB powdered sugar until stiff peaks form and the mixture holds its shape. Refrigerate until ready to use.

They're Pie Shots!

Have A Shot!

The Assembly

To neatly fill the shot glasses: For each custard, either use a large pastry bag and large round tip, or cut a very small snip off one corner of a qt. size food storage bag.

For each shot glass

Fill about 1/3 full with the chocolate custard. (In order to not leave streaks on the inside of the glasses, it helped me to hold the cup at eye level and go straight down with the bag.)
Sprinkle about a scant 1/2 tsp. of the crushed pie shell over the chocolate custard.
Fill with the vanilla custard to about 5/8" from the top of the shot glass.
Using a pastry bag with a large star tip, fill the remainder of the shot glass with a swirl of whipped cream. Refrigerate until ready to serve. Keeps well in the refrigerator for about one week.

*Tips

I used 1.65 fl. oz. (50ml) plastic shot glasses by Premier Style, available in 20/ea. pkgs., which I found at Publix grocery. To give you an idea of what I bought, here's one source; however, Publix's price was very competitive.
I prefer a glass-ceramic (Corningware) saucepan to make these custards, especially the vanilla, in order to avoid grey streaks that could form in the custards when whisking in a metal pan.
Use the leftover egg whites for an angel food cake or freeze for later.
You will have some crushed pie crust left over...just use it on your ice cream, yogurt, etc.
You can crush chocolate wafers and use as an option, if you prefer...I simply found that the pie crust was more reasonably priced and just as tasty.
You may have a little chocolate or vanilla custard left over (chef's reward!), depending on how you fill the glasses.

The Birthday Boy Is In Pie Heaven!

One Friend's (Male, Of Course!) Contribution...Beer Pie!

Pie...Lots Of Pie!

The pie shots make a real conversation item. There was a lot of debate at the party: "Are they really pie?" I insisted: "Of course they are...they're pie in shot glasses...they're shots of pie...they're pie shots! (The crust is in the middle.)"

Oh, The Grandson Had To Smell Each And Every One...

Of His Dad's Pies!

Enjoy!

Printable Recipe

Upside-Down Chocolate Chip Layer Cake with Butterscotch Filling and Semi-Sweet Chocolate Glaze

2013-03-20T21:39:00.000-04:00

A 70th birthday is a hallmark occasion that calls for a special cake...don't you agree? Perusing through cookbooks for inspiration for my big brother's 70th recently, I ran across a recipe I had made years ago called Chocolate Chip Cake from Betty Crocker's Cookbook. Although I loved the concept of this recipe, I was never 100% satisfied with the results. With many adjustments, including method of preparation, along with quantity and placement of ingredients, I took the original recipe from a two-layer cake to a decadent four-layer cake.

With my version of a chocolate chip cake, the chips settle on the bottom of the layers, creating upside-down chocolate chip cake layers. Stacking the layers, chocolate chips side up, with the butterscotch filling results in a rich, beautiful combination of chocolate and butterscotch between the layers.

If you want a celebration dessert, this cake definitely delivers one tall, magnificent presentation with flavors sure to please!

What a Gorgeous Cake....

When Do We Cut Into It?

Serves approx. 12

Ingredients
(You can make a two-layer cake from this recipe if you like: adjust the ingredients for the layers and filling accordingly...leave the ingredients for the glaze and walnuts the same.)

The Cake

4 c. sifted all-purpose flour (I use White Lily)
2 TB baking powder
2 tsp. salt
1 tsp. baking soda
1 c. (or 2 sticks) room-temperature, salted butter
2 c. packed light or dark brown sugar
1 c. granulated sugar
6 large eggs, room-temperature
2 1/2 c. whole milk
1 TB pure vanilla extract
2 c. (12 oz.) semi-sweet mini chocolate chips
Non-stick baking spray

The Filling (Makes approx. 3 c.)

2 c. packed light brown sugar
1 c. cornstarch
1 tsp. salt
2 c. lukewarm water
1/4 c. (1/2 stick) salted butter
1 tsp. pure vanilla extract

The Glaze

1 c. semi-sweet chocolate chips
1/4 c. (1/2 stick) salted butter
2 TB light corn syrup
1/2 tsp. pure vanilla extract

The Garnish

1/2 c. medium-chopped walnuts

So, What Do You Call This Cake?

Fantastic!

Directions

The Cake

Spray 4 each identical 9"x1 1/2" (exactly measured) cake pans with the non-stick baking spray. Set aside.
In a medium-size bowl, sift together the pre-sifted flour, baking powder, salt and baking soda. Set aside.
Cream the butter with the brown and granulated sugars in a 5 qt. heavy-duty mixer* until light and fluffy (about 4 minutes with a KitchenAid on high speed). Scrape the bowl.
Beat in the eggs, one at a time. Scrape the bowl again.
Preheat the oven to 350º.
On low speed, add the dry ingredients alternately with the milk to the creamed mixture. Scrape the bowl.
Continuing on low speed, stir in the vanilla, then gently the chocolate chips, just until incorporated.
Equally distribute the batter between the pans. Place two filled pans on the middle rack of the oven and two on the rack immediately below, being careful that the pans do not touch each other and are at least 1 inch from the edges of the oven. The pans on the middle rack and the pans on the rack below should crisscross each other in order to receive maximum heat distribution.
Bake approximately 40-50 minutes, or until the layers spring back when lightly touched with the finger and a toothpick inserted in the middle of each comes out clean. Cover with clean dish towels and cool the layers in the pans overnight on wire racks.

*Tip
If you have one, use a guard for your mixer (ideally with a chute); because this recipe makes a lot of batter that can fly!

The Filling

In a 2 qt. or medium saucepan, sift together the brown sugar, cornstarch and salt. Whisk in the water and cook over medium heat, whisking constantly until the mixture thickens and boils.
Reduce the heat to low, then boil and whisk for 1 minute more. Remove from the heat, then whisk in the butter and vanilla.
If your filling needs to be more smooth, finish off the heat with an immersion blender (but with great caution, as the mixture will be very hot), until the desired consistency is achieved. Set aside and cool.

The Glaze

In a 1 qt. or small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.
Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended. Cool slightly.

Assembling The Cake

1. Releasing the layers: The chocolate chips will have mostly settled onto the bottom of the layers, forming a chocolate chip coating...this is intentional. To encourage release of the layers, gently run a knife around the edges of the pans, carefully lifting the cake as you go. (These layers are very tender and need to be handled gently.)

To release the first cooled layer, cover it with wax paper; and, while holding a plate over the pan, invert the layer. Shake the pan a little and gently pull it away to see if the cake releases easily (it should). If the layer does not release easily, go around the pan and very carefully lift the layer a little section at a time with an offset spatula to further loosen. Attempt to release the layer again; and if necessary, very carefully press any loose chips or cake back onto the layer with the back of a plastic spoon...the filling will cover the imperfection, and no one will ever know. Leave the chocolate chips side up.

Use the above method to release each succeeding layer. Stack the layers on a holding plate with wax paper in between the layers until ready to complete the cake.

2. Filling the layers: Carefully lift a layer from the holding plate and center the layer, with the chocolate chips side up, onto a serving platter. Spread about 3/4 c. of the filling over the entire surface of the layer.

Stack each succeeding layer with the chocolate chips side up...spreading about 3/4 c. of the filling over each of the second and third layers and the remainder of the filling over the top, fourth layer.

3. Glazing the cake: Being careful not to mix with the butterscotch filling, spread the slightly cooled chocolate glaze entirely over the top of the cake and let the glaze drizzle as it may over the edges.

4. Garnish with the chopped walnuts.

Serve with or without a premium vanilla ice cream and enjoy the wow!

Speaking of Birthdays...

My Grandson Recently Slid Into His 4th!

Printable Recipe

Big, Fat Soft Pretzels with Rich Chocolate Custard Spread

2013-02-18T22:33:00.001-05:00

Okay, I missed Valentine's Day...I hope yours was a very sweet heart of a day...you know I'll remind you of this recipe next Valentine's! It's that time of year... everyone got sick all at once, then the computer decided not to cooperate, and so forth. Well, my wonderful son has my computer back on track; and hopefully the two recipes in one post I'm sharing with you will make up for my belated Valentine's blog. These pretzels actually make a fantastic, satisfying treat or dessert anytime of the year!

I was inspired to make these large soft pretzels when I watched Alton Brown share his recipe on the Food Network recently. I added a very decadent, stove-top chocolate custard to use as a spread for the pretzels that's unbelievably delicious... it was inspired by Home Maker By Choice's recipe for chocolate filling. Naturally, the custard would make a fantastic pot de creme, topped with or without homemade whipped cream. By the way, for a great whipped cream recipe, see my Black Forest Cherry Trifle...adjust the amount of the ingredients for the whipped cream to the quantity of custard you prepare.

As I've explained in my tip below and as encouraged by Alton Brown, you'll definitely not want to top these pretzels with any salt other than pretzel salt...also, I recommend using it sparingly! If you can't access or don't have time to order the pretzel salt, I strongly advise not topping the pretzels at all with salt.

Pretzels Will Never Be The Same Again...

Without Chocolate!

Makes 8 large pretzels and about 2 cups of chocolate custard spread

Ingredients

The Chocolate Custard Spread

1/2 c. sugar
3 1/2 TB cornstarch
5 large egg yolks (You can get creative w/those egg whites....right?)
1 1/2 c. half and half (milk and cream)
6 oz. premium semi-sweet chocolate chips
1 TB salted butter
1 tsp. pure vanilla extract

The Pretzels

1 1/2 c. warm (110 to 115 degrees F) water (I just use hot tap water.)
1 TB sugar
2 tsp. kosher salt
1 pkg. active dry yeast
1/4 c.--or 1/2 stick (before melted) salted butter
4 1/2 c. all-purpose flour
vegetable oil for the bowl, pan and work surface (I use canola oil.)
8 c. water
2/3 c. baking soda
1 large egg yolk beaten w/1 TB water
Pretzel salt*

*Tip
If you can't find or don't have time to order online the pretzel salt, I would recommend not topping these pretzels at all with salt...kosher salt or any other salt taste too salty on these pretzels and can cause the tops to become soggy. (Pretzel salt does not melt as quickly as other salts.)

After All....

Chocolate Makes Everything Better!

Directions

The Chocolate Custard Spread

Hand whisk the sugar and cornstarch in a heavy-duty electric mixer bowl. Using the mixer beater attachment, beat the egg yolks into the sugar mixture.
Bring the half and half to a simmer over medium-low to medium heat in a medium saucepan, hand whisking occasionally to prevent scorching. Remove from the heat.
Using the wire whisk attachment to your mixer, whisk on low speed, in a slow stream, the hot half and half into the egg yolk mixture.
Return the mixture to the saucepan and hand whisk over medium-low heat until hot. Add the chocolate and butter and continue hand whisking constantly until smooth and thickened, about 2-3 minutes.
Transfer the custard to a 1 1/2 qt. (ideally glass) bowl and whisk in the vanilla. Cool, stirring occasionally. Gently press plastic wrap directly onto the surface of the custard. Cover the entire bowl with additional plastic wrap and chill until the custard is cold. Keep in the refrigerator until ready to serve.

The Pretzels

Combine the 1 1/2 c. warm water, sugar and kosher salt in the bowl of a heavy-duty mixer and sprinkle the yeast on top of the mixture. Allow to sit for 5 minutes, or until the mixture begins to foam.
Melt the butter and add, along with the flour, to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead the dough until it is smooth and pulls away from the side of the bowl...about 4 minutes.
Remove the dough from the bowl. Clean the bowl and then oil it well with the vegetable oil. Return the dough to the bowl and cover with plastic wrap.
This is my tried and true method of creating a warm place for dough to rise: Put the bowl of covered dough in a turned-off oven. On the rack below, place a baking pan beneath the bowl; and, using a tea kettle, fill the pan about halfway up with boiling water...add more boiling water as needed. (It should not be necessary to add more boiling water to the pan for this recipe).
Let the dough rest for about 55 minutes, or until it has doubled in size.
Preheat the oven to 450º.
Line a jelly roll pan or baking sheet with parchment paper and lightly brush the paper with the vegetable oil. Set the pan aside.
Punch the dough down and turn it out onto a slightly oiled work surface. Divide it into 8 equal pieces.
Roll out each piece of dough into an approximate 17 1/2" long rope. Make a U shape with the rope. For a heart-shaped pretzel: Holding the ends of the rope, cross them over each other and press onto the bottom of the U. Place onto the parchment-lined jelly roll pan or baking sheet.
Bring the 8 c. of water and baking soda to a rolling boil in a 4 qt. saucepot.
One by one, place the pretzels onto a wide flat spatula and gently lower into the boiling water.
Boil each pretzel for 30 seconds. With the wide flat spatula, remove from the boiling water and return to the jelly roll pan or baking sheet.
Brush the top of each pretzel with the beaten egg yolk/water mixture and lightly sprinkle with the pretzel salt. Bake until golden brown, about 10-12 minutes.
Transfer the pretzels to a wire rack and let cool for at least 5 minutes before serving.
To freshen leftover pretzels, place in a preheated 350º standard oven or toaster oven and bake for only 5 minutes--watch closely.

Serve the custard as a spread in individual ramekins. You'll know you've done your job as you enjoy watching each person slather the decadent chocolate custard onto their big, fat soft pretzels, close their eyes and...hmmm!

Printable Recipe

Pineapple Upside-Down Cake ~ Simply Scrumptious!

2013-01-28T12:01:00.001-05:00

My daughter served this luscious pineapple upside-down cake this past holiday season; and when I took my first bite, I absolutely thought I was going to melt! I told you she had a talent for recognizing a good recipe...naturally, I had to have this one!

Now, we all know the real beauty of an upside-down cake is how simple they are to make. But the topping on this cake is what makes it so special, and it's made a little differently than the typical topping for an upside-down cake.

How Could Anything So Easy...

Be So Delicious!

Adapted from Lucy M. Clark's Pineapple Upside-Down Cake, Delightfully Southern Cookbook

Serves approx. 6-8

Ingredients

The Topping

3 TB salted butter
1/3 c. heavy cream or evaporated milk
1/2 c. light brown sugar, firmly packed
1/2 tsp. ground ginger
1/2 c. sweetened or unsweetened coconut flakes
1/ea. 20 oz. can pineapple slices, drained (You'll have extra slices.)
12/ea. maraschino cherries, drained
Butter-flavored cooking spray
10" cast-iron skillet

The Batter

1 c. all-purpose flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 c. sugar
1/2 c. whole or 2% milk
1 TB salted butter

The Garnish

Whipped Cream (optional)

Oh, That's So Good...

There'll Be No Leftovers!

Directions

The Topping

Spray the iron skillet well with the butter-flavored cooking spray.
Whisk together in the skillet, over medium heat, the butter, cream or evaporated milk, brown sugar and ginger until the mixture bubbles. Whisk constantly about 3 more minutes, or until thick and smooth. Remove from the heat.
Sprinkle the coconut evenly over the brown-sugar mixture.
For the pineapple pattern, refer to the above photo: Cut about 6 drained pineapple slices in half. Place about 7 halves of the pineapple, with a cherry in the middle of each, around the edges of the skillet, over the coconut. Building toward the center, in the next circle, place about 4 pineapple halves with a cherry in the middle of each. In the center, place 2/ea. one-quarter slices of pineapple, with a cherry in the middle of each. (You may have one half a slice of pineapple left from the 6 slices you cut.)

The Batter

Preheat the oven to 350º.
Sift together the flour, baking powder and salt. Set aside.
Beat the eggs until thick; then add the sugar a little at a time, mixing well.
Stir the dry ingredients into the egg mixture just enough to incorporate. Set aside.
In a small saucepan, whisk the milk and butter together over medium heat just until warm (about 1 minute)...stir into the batter and pour over the pineapple in the skillet.
Bake approximately 40 minutes, or until the cake is golden brown, springs back when lightly touched in the center with your finger and an inserted toothpick comes out clean.
Approximately 15 minutes after the cake is out of the oven, loosen the edges carefully from the pan with a thin-bladed knife; then let the cake cool about 1 hour total in the pan.
Turn the skillet upside down and release the cake onto a serving platter. Refrigerate after a day or two any leftover cake. (Leftover cake, are you kidding me?)

Makes a great take-along dessert! Serve with or without a nice dollop of whipped cream beside each individual serving of cake.

So, when you're pressed for time, but want something that everyone will exclaim "oh, that's so good!", you'll definitely enjoy this recipe!

Printable Recipe

Boeuf Bourguignon Simplified ~ Classic Beef Stew with Red Wine Sauce

2013-01-13T23:57:00.001-05:00

Julia Child was a great influence on my early cooking. My Boeuf Bourguignon was inspired by Julia, and it is a classic, fundamental dish that never fails to please. Hopefully, you'll find my simplified version of Julia's recipe encouraging. It's wonderful as a hearty winter dish for family or as an elegant entree for guests, lunch or dinner.

You can prepare a day ahead the base, mushrooms or sauce, or the whole stew and refrigerate. This stew actually improves with flavor when made in advance; so it's great for cooking on the weekend to reheat for weekday meals, or for just preparing ahead for entertaining. It freezes very well..many years ago, I adjusted the ingredients for large quantity, then prepared and froze this dish to serve 100 guests at our housewarming.

No Worry About The Car, Dear...

Everything Will Be Just Fine!

As inspired by Julia Child's Boeuf Bourguignon, The French Chef Cookbook

Serves approx. 4...use a 2 1/2 qt. flameproof casserole dish. (Recipe may be doubled for approx. 8 servings...use a 4 qt. flameproof casserole dish.)

Ingredients

The Beef Stew Base

3 oz. lean, unsmoked bacon (I used turkey bacon.), cut into about 1" long & 1/4" wide sticks (lardons)*
Extra virgin olive oil
1 1/2 lbs. lean beef stew meat (I used shoulder chuck.), cut into 2-3" chunks and well-dried on paper towels*
Approx. 1 c. +2 TB full-bodied, young red wine
Approx. 2 1/2 - 3 c. beef bouillon (broth--not consume), divided between the base and the sauce
1/2 TB tomato paste
1-2 pressed garlic cloves
1/4 tsp. dried thyme
1 small bay leaf
Approx. 1/4 tsp. salt, or to taste

The Mushrooms

1/2 lb. fresh mushrooms, cleaned & caps quartered (not sliced); stems cut on the bias*
1/2 TB extra virgin olive oil
1 1/2 TB salted butter
1/4 tsp. salt

The Onions

1/ea. 15 oz. jar whole, small white or pearl onions--not pickled (I used Aunt Nellie's Holland Style...Kroger has). Drain and reserve the juice for the sauce.

The Sauce

3 TB salted butter, softened at room temperature
3 TB all-purpose flour
Reserved onion juice, as needed
Reserved beef bouillon, as needed
Salt to taste
Freshly ground black pepper to taste

*Tips

Bacon: Optional.
Beef: Lean, boneless chunks from the round, rump, or shoulder chuck...chuck is more flavorful. Dry the beef chunks well with paper towels, or they will steam, rather than brown.
Mushrooms: Clean by wiping with a damp paper towel.

Suggested Accompaniments

Wide egg noodles, or rice (garnish w/parsley)
French bread
Salad
Red wine (same as used for cooking)

Say, About That Promotion...

Things Are Looking Pretty Good!

Directions

The Beef Stew Base

Preheat the oven to 300º.
In a large skillet, brown the bacon lardons lightly with about 1 TB olive oil over medium-high heat, to render the fat. With a slotted cooking spoon, remove the lardons from the pan and set aside.
Add a little olive oil as necessary to film the skillet to about 1/16" inch and heat over moderately-high heat until hot, but not smoking. Add the well-dried beef chunks and toss to coat with the oil. Without crowding, brown the beef, adding more oil if needed. Reduce the heat if necessary and turn the meat frequently to brown all sides. Place the beef as it is browned, into a 2 1/2 qt. flameproof casserole dish.
Pour the browning fat out of the skillet and add the red wine. Using a spatula or wooden spoon, scrape all the flavorful brown bits from the pan into the wine, then pour the wine over the beef in the casserole. Set the skillet aside for the mushrooms.
Add the browned lardons to the casserole and enough beef bouillon to almost cover the meat. Stir in the rest of the ingredients and bring the casserole to a simmer on the stove.
Cover the casserole and place in the oven. Simmer for about 2 1/2 to 3 hours, or until the meat is tender when pierced with a fork. (Check the casserole after the first hour; and if necessary, stir in more beef bouillon for the liquid to come up the meat about half way.)

The Mushrooms

In the large skillet used for browning the beef, heat the oil and butter until the butter foam begins to subside. Add the mushrooms and toss over medium-high heat about 3-4 minutes, or until the mushrooms are very lightly browned.
Remove the mushrooms to a side dish until needed, then toss with the salt. Reserve the skillet for the sauce.

The Sauce

When the beef is done, remove the bay leaf and set the casserole cover askew, then drain the cooking liquid into a large liquid measuring cup. Add the reserved onion juice...then, more beef bouillon...as necessary, to equal 1 1/2 c. liquid. Pour the liquid into the large skillet you had used for browning the mushrooms.
Skim off fat (leave a little for flavor) and bring the liquid to a simmer over medium heat on the stove. Taste very carefully, then add salt and freshly ground black pepper as you like.
In a small bowl, with a spatula, cream the butter and flour into a smooth paste. Blend in several spoonfuls of the beef cooking liquid with a whisk. Whisking constantly, blend this mixture into the rest of the beef liquid in the skillet and bring to a simmer.

The Finale

Add the mushrooms and the drained onions to the beef in the casserole dish. Pour in the sauce and cover. To blend the flavors, bring to a simmer on the stove over medium heat, and cook slowly for 5 minutes, reducing the heat as necessary to just simmer.
Stir the casserole to baste the meat and vegetables with the sauce.
If not serving immediately, cool, cover and refrigerate to reheat later. Freezes well.

Serve over wide egg noodle or rice with a nice salad and hot French bread, and the same wine you used for the recipe.

Bon Appetit Y'all...Enjoy!

Printable Recipe

Butternut Squash Pancakes with Whole Wheat and Toasted Pecans ~ Plus Creamy Butternut Squash Soup!

2012-12-30T22:03:00.000-05:00

Did you receive a holiday gift of Williams-Sonoma's highly prized butternut squash puree? Well, I was a fortunate recipient of this organic, savory puree from my daughter's very thoughtful mother-in-law! You know if someone gives me a food product, I'm probably going to develop a recipe for a post. Although I'm sure the savory soup recipe on the jar is delicious, I wanted to try something different. When I ran a couple of thoughts by my daughter, she immediately zeroed in on the idea of pancakes! For the leftover puree, I developed a sublime, comforting and simple creamy soup.

These hearty pancakes are a great way to begin the New Year...enjoy with maple syrup and toasted pecans for a glorious New Year Eve's supper or New Year's Day brunch!

Sure to Guarantee...

A Very Gratifying New Year!

Serves 5-6 (makes approx. 16/ea. 4 1/2" pancakes)

Ingredients

2 c. sifted all-purpose flour
1 c. sifted whole-wheat flour
3 TB light brown sugar
1 TB baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8th tsp. ground mace
1/2 tsp. salt
1 1/2 c. whole or 2 percent milk
1 c. butternut squash puree (I used Williams-Sonoma Butternut Squash Puree, which is a savory version w/the addition of cinnamon, nutmeg and brown sugar, available in a 2 lb. jar.)
2 large eggs, slightly beaten
2 TB vegetable oil (I used canola oil)
2 TB apple cider vinegar
vegetable shortening for the griddle

Suggested Toppings

Butter
Maple syrup
Toasted, coarsely chopped pecans (allow approx. 2 TB/serving or 2 c. for the full recipe of pancakes)

Directions

In a large bowl, sift together all the dry ingredients and set aside.
In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined.
Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.
Lightly grease the skillet or griddle with the shortening.
Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.
Cook until the cakes are puffy, full of bubbles and the edges are cooked. Turn once and cook until the other side is done or golden brown. You can keep the pancakes warm in a preheated 250º oven as you cook: Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*
For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.

*Tip
You can freeze the pancakes for up to six weeks: Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag. Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper. Heat the soup to a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot. This puree is well seasoned and spiced; so if you use another butternut squash puree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.

Here's to a healthy, prosperous and Happy New Year!

Printable Recipe

Festive Caramel and Dark Chocolate Coated Apples Dipped In Honey Roasted Peanuts (Or Not)

2012-12-17T01:15:00.000-05:00

After receiving a gift of some gorgeous honeycrisp apples from Harry and David recently, I stopped to think about how I could use them in a simple recipe. Then I remembered that I'd always wanted to make some gourmet candy-dipped apples!

These apples would make a great project with age-appropriate children. They'd also make wonderful gifts for teachers, friends, neighbors, co-workers or as stocking stuffers.

I really liked using the caramel bits...no unwrapping to do! Since the caramel and chocolate set quickly, you'll want to get well organized before you start. The impressive presentation of this little project is so deceptive, as these apples are actually very easy to make and wrap...you'll love them!

So Tempting...

Hope They Make It To Packaging!

Approximately 3-4 large or 5 medium apples

Ingredients

About 3-4 large or 5 medium fresh apples (I used honeycrisp apples...red delicious would be good also.)
Fruit Fresh produce protector (a powder typically used for canning and made by Ball) or lemon juice
1/ea. 11 oz. bag caramel bits
2 TB water
2 TB vegetable shortening (I used butter-flavored shortening.)
1/ea. 10 oz. bag dark chocolate morsels
1 c. coarsely chopped honey roasted peanuts (Let your food processor chop the nuts! Chopped toasted slivered almonds or chopped toasted pecans would be good also.)

Supplies

Wax paper
Butter-flavored cooking spray
6" Cookie Sticks (Wilton has a package of 20/ea. white sticks.)
3 3/8" round cardboard discs (Wilton includes these silver-covered boards in their 8/set Favor Kit...or you can cut your own from cardboard and cover with foil if you like.)
Approx. 21"x27" sheet of craft cello wrap for each apple (I cut from a roll of cello wrap.)
Silver or gold twist bag ties for securing wrap around apples (I just used the short strips of ribbon included in the Wilton Favor Kit.)
22" strips of 1/4" wide florist or satin decorative ribbon (I used two/ea. strips of this ribbon per apple.)

Directions

Coating The Apples

Line a baking pan with wax paper and spray with the cooking spray. Set aside.
Place the chopped peanuts into a small bowl and set aside.
Clean the apples and remove the stems and bottoms, along with any bad spots...sprinkle these areas with the Fruit Fresh or lemon juice.
Insert the cookie sticks about 2" into the stem areas of the apples, twisting and pushing as necessary...taking care not to push too far. (You might want to cover part of the sticks with foil or a piece of paper towel as you coat the apples in order to keep the stems clean.)
Pour the caramel bits into a medium-small saucepan. Add the water and stir constantly over medium-low heat until the bits are completely melted--about 3 minutes.
One at a time, set the apples into the melted caramel and spoon the caramel over the apples, leaving about an inch of each apple exposed around the sticks. Allow the excess caramel to drip off the apples. Scrape the bottom of the apples and place into the prepared baking pan, keeping the apples separated. (If the caramel sets up before you finish coating the apples, simply add a tiny bit more of water and reheat over medium-low heat.) Refrigerate the apples for about 1 hour, then remove from the refrigerator and set aside.
Line another baking pan with wax paper and spray with the cooking spray. Set aside.
Melt the chocolate morsels with the shortening in a medium-small saucepan over the lowest heat possible. When the morsels begin to melt, remove from the heat and stir. Return to the heat a few seconds at a time, stirring just until the morsels are melted. Once the morsels are completely melted, immediately remove from the heat.
Liberally coat the apples with the chocolate in the same manner as with the caramel. (Work quickly with the chocolate and try to avoid reheating it, as it tends to overcook. If you have to melt the chocolate a little more, do it very quickly over the lowest possible heat and stir constantly.)
Immediately, while the chocolate is still warm, coat the apples with the chopped peanuts: One at a time, hold the apples horizontally over the bowl of peanuts; and, while turning the apples, spoon the nuts over them, leaving about an inch of the chocolate coating exposed at the top of each apple. Place the apples into the new wax paper-lined baking pan and refrigerate for about 1/2 hour or until well set.

Happy Holidays!

                                          From Me To You!

Packaging The Apples

For each apple: Center a cardboard disc on a piece of the craft cello wrap. (I left the silver side of the disc down.) Bring the wrap up over the apple, covering all exposed sides of the apple and secure with a twist tie or short strip of ribbon. Tie one strip of the decorative ribbon around the secured area and tie another decorative strip of ribbon over that. Fan the cello wrap a little at the top of the apple. Keep the apples in the refrigerator for up to one week.

             Ta-Da...

Your Very Own Hand Creation!

Printable Recipe

Sweet Potato Casserole with Crunchy Nut Topping

2012-11-22T20:14:00.000-05:00

I get calls this time every year for this recipe, which I tweaked from a recipe I got years ago in catering school. It makes a great take-along dish! Just for the sake of being more "technically correct," I changed the name to Sweet Potato Casserole instead of Sweet Potato Souffle, as it was originally called. It must be a "Southern thing": the term "souffle" was often loosely used in school. So here we are, just in time for Thanksgiving!

Freezes well - Thaw before adding the topping and cooking.

Serves 6-8

The Filling:

2 c. mashed, cooked sweet potatoes*
3/4 stick (6 TB) margarine or butter
1 c. sugar
1/2 c. canned evaporated milk
2 large eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. mace

*Use about 1 and 3/4 lbs. sweet potatoes: wash and boil or bake whole, with the skin on, until fork tender; place in a bowl of cold water for about a minute, peel and mash - or use a 40 oz. can of yams in syrup (drain well). I've used either, but my daughter and I have found the canned yams work equally as well as the fresh sweet potatoes.

In a heavy-duty mixer, combine the potatoes with the margarine or butter. Add all the other ingredients and mix well. Spray a shallow, approximate 9 x 1 1/2 (nine by one and one-half) inches round oven-to-table cookware dish with a butter- flavored cooking spray. Spoon the mixture into the dish.

The Topping:

You can make a day or two ahead and keep in a container in the pantry, if you like.

3/4 c. crushed* frosted corn flakes - about 1 1/2 (one and one-half ) cups whole flakes
1/2 c. light brown sugar (firmly packed)
1/2 stick (4 TB) butter, melted (You'll want to use butter here!)
1/2 c. coarsely chopped pecans or walnuts

*Tip: Crush the corn flakes (not too fine) in the blender, or between two sheets of wax paper with a rolling pin.

Preheat the oven to 350 degrees.
Combine with a fork the corn flakes, sugar and melted butter. Add the nuts and mix well. (My daughter and I traditionally sneak a couple of tablespoons to nibble - the cooks' reward - yummy!) Sprinkle the corn flake topping over the sweet potato mixture and bake for about 25 minutes, or until the topping is golden brown. Gobble Gobble!

What's That Got to do with This?

A sign of the times, or time?
While getting dressed one morning recently, I was "half" watching a rerun of an old "Lassie" TV show from the 1954 series. "Gramps," played marvelously by George Cleveland, was sitting at the dining room table with his hand to his head, pondering (another) Lassie/Jeff dilemma. I thought he was on his cell phone, until I saw him get up to use the old wall crank phone! That made me wake up!

I hope you and yours enjoy a "Norman Rockwell" Thanksgiving like one you know "Gramps," Jeff and his mother, Ellen, would have had!

Rich, Rustic Mashed Potatoes...Thanksgiving and Family

2012-11-18T17:14:00.002-05:00

Finally sharing what I used to refer to as my heart attack mashed potatoes...just in time for Thanksgiving! They are the epitome of classic, rich mashed potatoes. While yummy and creamy (but not soupy), they have a real potato taste! I insist on using Idaho potatoes for this recipe; but my secret for these decadent, rustic mashed potatoes is the type of milk I use.

I call this milk the poor man's rich cream...it's so inexpensive. As I've told my daughter, this milk should always be on hand...it keeps in your pantry until you open it. It's a great substitute in any baking recipe that calls for whole milk...just mix half water to half of this milk to achieve the equivalent amount of whole milk you need. If you like, you can use it as a cream in your coffee. It has so many options...you'll find it in many of my recipes. You can even make ice cream with it! So what is it already...it's evaporated milk!

If you haven't kept evaporated milk as a staple in your pantry before, have I convinced you that you should...it's great in emergencies! By the way, don't bother buying the light evaporated milk...it's just watered down, and you can do that yourself! Good grief, I didn't mean to make this post a tribute to evaporated milk!

Back to the mashed potatoes...even with our beloved and traditional Sweet Potato Casserole with Crunchy Nut Topping, our crowd would miss these...

Gotta-Have Mashed Potatoes on Thanksgiving...

                   A Time To Indulge!


Approximately 6/ea. 2/3 c. servings

Ingredients

3 large Idaho potatoes (a little over 2 lbs.)
approx. 1/2 to 3/4 tsp. table salt (or to taste), plus about 3/4 tsp. for water to boil the potatoes
approx. 1/2 tsp. freshly ground black pepper (or to taste)
1/4 c. (1/2 stick) salted butter (cut into about tablespoon-size cubes)
about 2 TB evaporated milk (or as needed to achieve desired consistency) Don't use any other milk or cream...this makes the recipe! (But, I think I explained that.)

Garnishes

1 TB butter
sprinkle of paprika
fresh parsley sprig

Directions

Scrub and peel the potatoes completely or partially, or don't peel at all. (My daughter prefers a little peel left on the potatoes, as I used in the potatoes pictured above.) Remove any bad spots and cut the potatoes into eighths, or 2" cubes...as uniformly as possible so the potatoes will cook evenly. (Avoid cutting the pieces too small, or the potatoes may absorb too much water while cooking...I believe I learned that from my brother-in-law many years ago.)
Place the potatoes into a sauce pot and cover them with cold (about 6 c.) water. Sprinkle about 3/4 tsp. salt into the pot.
Bring the potatoes to a boil over medium-high heat and cover with a lid. Boil the potatoes approximately 20 minutes (check after 15 minutes), or until a fork inserted into a couple of potatoes goes in and out easily and the potatoes are tender without being soupy or mushy...don't overcook! Stir frequently with a wooden spoon to keep the potatoes from settling onto the bottom of the pan.
Drain the potatoes immediately...you don't want water-logged potatoes!
Place the potatoes back into the sauce pot and immediately sprinkle with the salt and pepper (the seasoning is better absorbed at this point). Mash* the cut-up butter into the potatoes.
Mash in the evaporated milk, adding a teeny bit more at a time if necessary to achieve a good consistency without being, here again, soupy or mushy.
Pile the potatoes high into a bowl and garnish as suggested above: Make a slight indentation in the center and add about a tablespoon of butter...let the butter melt and drizzle down the potatoes. For color, sprinkle lightly with paprika and add a parsley sprig on the side of the potatoes. Serve immediately while warm.*

*Tips

Potato Mashers: *I prefer a smooth potato masher similar to OXO's #34581...not trying to sell this particular masher...I just couldn't find a consistent description of the type of masher I use. Also, I prefer using a masher to using a mixer; and some people even like a little surprise lump here or there in their mashed potatoes. These potatoes should have body, but shouldn't be stiff either...definitely not soupy or mushy (did I say that already?).

If it's not possible to serve the potatoes immediately: Before you dish the potatoes into a bowl, you can use a double boiler to keep them warm on low heat for a little while on the stove top. Just keep the potatoes in the sauce pot before you garnish them. Then create a double boiler by bringing a little water to simmer in a large sauce pan with high sides and wider than the pot with the potatoes. Place the sauce pot with the potatoes into the simmering water. Cover the potatoes and stir them frequently, adding a little more evaporated milk if necessary.

Leftovers: Stir some chopped green onion (stems and all) into the mashed potatoes and refrigerate until cold. Form the mixture into about 2" patties and fry in a little (equal amount of) butter and olive oil. You'll find these easy potato patties delicious and worthy of making extra mashed potatoes for leftovers!

Suggested Thanksgiving Theme: Have each person bring a favorite old family photo, not more than 5" x 6", and share why they love it so much. Place each photo at their place settings!

Never thought I'd have so much to say about mashed potatoes! Oh, the older girl in the photo is my mother with her dad and her two half sisters (circa early 1930's, in southern California).

Hope your Thanksgiving is as satisfying as these mashed potatoes...they'll be eating them with their eyes before they even sit down! Enjoy!

Printable Recipe

Fall Harvest Apple Cake with Butter Pecan Glaze

2012-11-04T14:41:00.000-05:00

We're just thrilled! My son proposed to his girlfriend a little more than a week ago while on a trip to Ireland! In honor of their engagement, I'm sharing this marvelous apple cake. I served it for dessert the first time she joined the family for dinner...three years ago this fall.

The cake was a big hit at that dinner; however, I wanted more of an obvious apple taste. The original recipe called for grated apples...this time, I used sliced apples. I was delighted with the results! The sliced apples offer more of the apple taste that I desired and form a beautiful circle (of love?) in the middle. The rich butter pecan glaze complements the apple cake perfectly.

A Warm Welcome...

To Our Table!

As adapted from White Lily Flour's recipe for Fresh Apple Cake with Butter Pecan Glaze

Approximately 12 servings

Ingredients

The Cake

Non-stick baking spray (for pan)
3 c. sifted all-purpose plain flour (I use White Lily...obviously!)
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 c. firmly packed, light brown sugar
1 1/2 c. vegetable or canola oil (I use canola oil)
3 large eggs, lightly beaten
2 tsp. pure vanilla extract
4 c. cleaned, cored, quartered & thinly sliced apples--about 4/ea., 2 5/8" in diameter (I use gala apples)*
1 c. chopped pecans*

The Glaze

1/4 salted butter
1/2 c. chopped pecans*
3/4 c. firmly packed, light brown sugar
1/4 c. heavy cream (I use evaporated milk)
1/4 c. light corn syrup
1/8 tsp. orange extract (I use...but this extract is optional)

*Tip
This is a good recipe for your food processor: Using the chopping blade, chop the pecans on pulse. Switch to the slicing blade and place the apple quarters horizontally into the chute to slice.

Opening Our Hearts...

And Sharing The Bounty!

Directions

The Cake

Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
Whisk well the flour, cinnamon, baking soda and salt in a medium bowl.
Preheat the oven to 350º.
Beat the brown sugar, oil and eggs on medium speed, just until well combined. Gradually add the flour mixture on low speed, about a cup at a time, and blend just until well combined. Scrape the bowl. Give a quick little extra beat on medium low. Stir in the vanilla, then fold in the apples and pecans.
Pour the batter into the prepared pan, filling no more than 3/4 full.
Bake about 50-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. (My cake takes 60 minutes.)
Place on a wire rack, cover with a clean dish towel and cool overnight.
To release: Gently run a very thin-bladed knife around the edges and tube of the pan. Carefully invert the cake onto a serving platter and leave the fluted side up.

The Glaze

Melt the butter in a small saucepan. Toast the pecans in the butter over medium heat, stirring constantly.
Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
Cook about 2 minutes, stirring constantly. Remove from the heat and blend in the orange extract.
Cool the glaze until thickened. Drizzle over the cake, reserving some to spoon over individual slices.

When ready to serve, slice the cake carefully with a serrated knife. (Sorry, my photo of the sliced cake didn't really show the circle of apple slices in the center.) Because of the apples, refrigerate any leftover cake after a couple of days.

Enjoy autumn's bounty with this moist and satisfying, delicious apple cake...it would be perfect for Thanksgiving!

Printable Recipe

The Bachelor Has Nothing On Him!

Slea Head Beach

Baby Portobello Saute with Feta Cheese

2012-10-21T20:20:00.000-04:00

Looking to expand your side dish repertoire? Here's a fabulous fall and winter accompaniment for your entrees, which just happens to be very easy and healthy too! It would go great with beef or chicken entrees and creamy pasta dishes also. This portobello saute is so good, it's hard to stop eating it...but that's okay, because it's so low in calories!

So Good and So Good For You...

It's All In The Prep!

Inspired by recipe for Mushroom Medley by Jenny McGlown, R.D. L.D., CDE, Atlanta, GA

Approx. 2-3 large servings

Ingredients

1 TB extra virgin olive oil
1 TB water
1 tsp. minced garlic
1/2 c. diced red onion (about 1/2 onion)
1 (8 oz.) pkg. fresh, baby portobello mushrooms, cleaned* and sliced
2/3 c. cleaned & diced tomato on the vine (about 1 medium tomato)
2 slices crumbled, cooked bacon (I use turkey bacon)
1/4 c. low-fat feta cheese
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

*Tip
Clean the mushrooms by wiping with a damp paper towel or dry mushroom brush--do not wash.

Directions

In a large frying pan, saute the garlic and onion in the olive oil and water over medium heat until tender.
Add the baby portobello slices and tomato and simmer over medium heat for 6 minutes, stirring occasionally.
Turn the burner off and stir in the bacon, feta cheese, salt and pepper.
Serve warm. Leftovers can be refrigerated and reheated on the stove over medium-low heat.

If you've got some hungry diners, they'll enjoy it so much, you just might want to double the recipe!

Printable Recipe

Thought you might enjoy this update of my, now 14 and 1/2 mo. old, granddaughter with her dad (my son-in-law). Her mom likes to plant a bow on a sprig of what they refer to as her Conan O'Brien hair!

Loving That Wind Against My Face!

Happy Fall Y'All!

Not Just White Chicken Chili!

2012-10-07T16:26:00.002-04:00

I adapted this easy and delicious white chicken chili from a recipe which I requested from my friend Trudy. She has been sharing her marvelous white chicken chili with me for some time. This is my exception to no beans in chili...it just wouldn't be complete without them! It has a little kick, which is accentuated with the addition of shredded pepper jack cheese. As a bonus, I discovered that, by just stirring in sour cream, it makes a fantastic cold dip! So, this is not just a recipe for white chicken chili...you can use it to make chicken chili dip too!

Trudy advised that she always doubles the recipe to share with friends and that it freezes well too. She suggested adding more chicken broth if the chili gets too thick.

This is a wonderful recipe for stretching your meals by using any leftover rotisserie, baked chicken or my So Simple, So Perfect, Crispy Roast Chicken. Also, this is another dish that would be fantastic with my Dixie Girl Makes Yankee Cornbread!

Warm and Creamy...

And Oh, So Satisfying!

As adapted from Jess Gordon's recipe, White Chicken Chili, as published in Atlanta Home Improvement magazine 2/07

Approximately 4-6 servings

Ingredients

1 c. diced onion--approx. 1 medium (white, yellow or red--frozen diced onion okay)
2 TB canola oil
3 TB all-purpose flour
1 & 1/2 cans (4 oz. ea.) diced mild green chiles (approx. 1/2 c. + 1 TB drained & packed--can freeze leftover green chiles)
1 TB ground cumin
4 c. chicken broth
2 cans (15.5 oz. ea.) great northern beans, drained
1 c. cooked & medium-chopped chicken breast (approx. 1 large chicken breast)*
1/8 tsp. freshly ground black pepper (or ground white pepper, if you like)

Garnishes and Sides

sliced avocado
sour cream
shredded pepper jack cheese
tortilla chips of your choice (lime-flavored tortilla chips are really good with this chili.)
my Dixie Girl Makes Yankee Cornbread

*Tip
This is a great recipe to use rotisserie chicken from the store--or leftover baked chicken or My So Simple, So Perfect, Crispy Roast Chicken.

Directions

In an approx. 4 qt. cooking pot, saute the onion in the oil on medium heat, stirring frequently, until tender. Add the flour, green chiles and cumin. Mix into a thick paste, or roux.
Whisk in the chicken broth until the roux is thoroughly incorporated. Stir in the beans. Increase the heat to medium high and bring the chili to a boil.
Reduce the heat to simmer and cook, stirring occasionally, until thickened. Stir in the chicken and pepper and simmer until heated throughout.
The chili can be kept warm in a crock pot until serving. Freezes well.

Chicken Chili Dip

Add 1/2 c. sour cream to 4 c. of the cooked chili and refrigerate. Garnish with a dash of ground paprika and a sprig of parsley or cilantro (if you like). Serve cold or room temperature with tortilla chips for dipping.

With the cold weather kicking in, you'll find this simple and delectable white chicken chili very comforting...enjoy!

Printable Recipe

Baked Beef Brisket with Gems of Fruit

2012-09-23T21:51:00.000-04:00

On Rosh Hashanah, it's customary to enjoy sweet dishes in hopes of a sweet year. This Rosh Hashanah, we enjoyed this baked brisket with a sauce full of sweet, dried gems of fruit. This brisket is a delightful variation on the traditional baked brisket. It makes a beautiful presentation for guests and is surprisingly easy to prepare for family. You can bake the brisket the day before and finish off the dish with the sauce the next day.

My husband was very serious about how his brisket was carved and would always take issue with a restaurant that didn't slice it properly. He was right....if it's not sliced against the grain, it becomes stringy and a whole different piece of meat that isn't nearly as good as when it's properly cut.

Perfectly Sliced...

How Sweet It Is!

Adapted from Atlanta Caterer Annette Marcus' recipe, Jeweled Beef Brisket, as published in the AJC 9/15/09

Serves approx. 6

Ingredients

The Brisket

3 lbs. flat cut beef brisket, butcher trimmed
4 TB dry onion soup mix (one 1 oz. envelope)
non-stick cooking spray
2 c. warm water

The Sauce with Gems of Fruit

1 tsp. Worcestershire sauce
1/4 tsp. ground ginger
3 TB firmly packed brown sugar
1 tsp. ground cinnamon
1 tsp. freshly ground black pepper
3 TB grated lemon rind (takes about 2 or 3 lemons--reserve 1/2 of a lemon for juice)
1/3 c. honey (I use whipped clover honey--fancy pure white honey--Kroger has a good price on their brand)*
3 TB orange marmalade*
1 TB lemon juice (about 1/2 lemon)
1 TB brandy (or 1/2 tsp. brandy extract)
1 (12 oz.) can or bottle of beer
1 c. (6 oz.) dried, pitted plums
1 c. (6 oz.) dried apricots
1 c. (about 1 oz.) dried apples

The Garnish

Sprigs of either rosemary, oregano, thyme, parsley or similar fresh herbs

*Tip
For easier release, wet your measuring utensils with cold water before measuring sticky ingredients such as honey or marmalade.

Directions

The Brisket

Preheat the oven to 350º.
Pat the brisket dry with a paper towel on both sides. Lay the meat onto an 18" x 24" sheet of heavy-duty aluminum foil, fat side down, and sprinkle with the soup mix. Bring the foil up around the brisket and wrap in a tight package.
Coat the inside of a roasting pan with the cooking spray. Pour the warm water into the pan and place the brisket package into the pan. Cover the pan tightly with the lid to the roaster or a sheet of heavy-duty aluminum foil. Bake for 3 hours or until a meat fork slides easily in and out of the meat. Remove the brisket from the oven.
Transfer the hot brisket package from the roaster onto a shallow baking pan with sides. Carefully open the package, as steam will escape, and remove the brisket to a large, shallow container and let it rest.
Pour accumulated natural gravy into a large measuring cup and cover. Chill the gravy in the refrigerator so the fat will rise to the top. Cover the brisket and chill in the refrigerator also. For best results, keep the brisket and the gravy overnight in the refrigerator. Otherwise, let the meat cool completely in the refrigerator before carving.

The Sauce with Gems of Fruit

In a medium bowl, whisk together the Worcestershire sauce, ginger, brown sugar, cinnamon, pepper, lemon rind, honey, marmalade, lemon juice and brandy. Stir in the beer. Gently fold in the dried plums, apricots and apples. Set aside.

Return To The Brisket

Preheat the oven to 350º.
Remove the natural gravy from the refrigerator and discard the fat that has risen to the top. Set aside.
Transfer the brisket onto a carving board. Slice the brisket against the grain into desired thickness, keeping the original shape of the brisket best as possible. (Carving brisket against the grain is very important. For cutting ease and uniformity of slices, I prefer using an electric carving knife, and I like to carve the meat into about 1/4" thick slices.)
Using a large spatula in each hand, and maintaining the brisket's original shape best as possible, carefully lift the carved brisket and place it into a small roasting pan. Pour the sauce with the gems of fruit and one cup of the natural gravy over the meat. Cover the pan tightly with the lid or a sheet of heavy-duty aluminum foil.
Place the brisket in the oven and bake for 45 minutes to 1 hour, or until thoroughly heated.
Remove the brisket from the oven. Lift the meat from the roaster, here again, keeping it's original shape best as possible, and place it onto a serving platter. With a slotted spoon, scatter the fruit over the brisket and cover with the sauce from the pan, reserving some of the sauce to serve on the side. Garnish the platter with your choice of fresh herbs.

I wish those of you who celebrate Rosh Hashanah a very Happy New Year...L'Shanah Tovah! Sorry I didn't get this post up in time for your Rosh Hashanah dinner...maybe you'll try it next year. It's so good, it still makes a great fall and winter dish and definitely a wonderful company dish..so why wait! Enjoy!

Printable Recipe

Chili with Character ~ No Beans or Beans and Tailgates!

2012-09-09T21:09:00.001-04:00

Football season is here and that means tailgating...you need some chili with character! With terrific seasoning and coarsely chopped vegetables, this chili is full of character and the best I've ever had! I've adapted this recipe from one introduced to me by my daughter a while back. (She has a propensity for recognizing a good recipe when she sees one!) I've cut the original recipe in half for family meals; but if you want to make it for a tailgate or large crowd, just double it.

My family is accustomed to an all-beef chili, so I didn't use beans or sausage. However, if you would like to add Italian sausage or chili beans, just check out the original recipe: Boilermaker Tailgate Chili allrecipes.com. I also exchanged the green chile peppers (click here for the different varieties and heat of green chile peppers) for jalapeno, which gives the chili just enough bite for most people without being too spicy. In other words, you can just make this chili your own! (Keep it easy and use your food processor for the vegetables.)

Prepare the chili on the weekend, and you can enjoy it throughout the week for lunch or dinner. You could double the recipe for a tailgate, or double and freeze half of it for another family meal later! For even more fun, add my Dixie Girl Makes Yankee Cornbread (which freezes well also)!

I'll Just Sneak A Little...

Before That Tailgate!
Serves 6

Ingredients

1 lb. ground beef chuck (or lean ground beef--chuck will offer the most flavor)
1 medium-large yellow onion, diced
1 (28 oz.) can premium diced tomatoes with juice
3 oz. (1/2 of a 6 oz. can) premium tomato paste (hint: freeze by the TB leftover tomato paste)
2 stalks celery, cleaned & coarsely chopped
1 green bell pepper, cleaned, cored, seeded & coarsely chopped
1 red bell pepper, cleaned, cored, seeded & coarsely chopped
1 small jalapeno, cleaned, cored, seeded & minced
1/2 TB bacon bits
2 cubes beef bouillon
1/4 c. beer
1/8 c. chili powder
1/2 TB Worcestershire sauce
1/2 TB minced garlic
1/2 TB dried oregano
1 tsp. ground cumin
1 tsp. hot pepper sauce (e.g. Tabasco™ sauce)
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. sugar

Suggested Garnishes and Sides

shredded Cheddar or Cheddar/Colby cheese
sour cream
sliced avocado
tortilla chips
My Dixie Girl Makes Yankee Cornbread

Directions

Over medium-high heat, in a 4 qt. or larger stock pot, brown the ground beef with the onion, breaking up the beef with a wooden spoon as you go. Drain any excess grease. (With the lean ground beef, if there's any fat at all, you may want to keep it for flavor.)
Stir in the diced tomatoes and tomato paste. Add the celery, green and red bell peppers, jalapeno, bacon bits, bouillon and beer. Season with the remaining ingredients. Stir to blend, cover and simmer over low heat for at least 2 hours, stirring occasionally.
Adjust the salt, pepper and chili powder to taste (I like the recipe just as it is!). The longer the chili simmers, the better it will taste. Enjoy hot...refrigerate leftovers; freezes well.

When you're not tailgating, do you let everyone just dish their chili from the stove, or dish it for them in bowls? Or do you place it on the table, or serve it on a buffet? However you serve your chili, everyone will have fun choosing their favorite goodies from garnishes and sides served in individual dishes. (A lazy susan would be nice for this.)

By the way, do you enjoy your chili on nachos, a salad, a hot dog, or a baked potato? Or like me: Just give me a big bowl of chili...

With All The Goodies...

And I'm A Happy Chick!

Printable Recipe

Can-Do Baked Whole-Grain Apple Doughnuts/Muffins with Apple Glaze

2012-08-26T21:43:00.000-04:00

You know by now that for recipes, I unabashedly peruse not only cookbooks, but magazines and newspapers as well. I always remind you to keep an open mind, as some of my best recipes have been inspired by these publications. I've adapted this recipe from the Fall/2011 Publix magazine "Family Style"...it's been on my to-make list all this time. It drew my attention because it looked like a healthy recipe to try in the unused doughnut-pan set, which was a gift from my daughter to her dad. Referring to them as "do-nots", I've always avoided eating doughnuts like the plague! I can only tell you that I wish I'd tried this recipe sooner and that I'm now excited to keep trying doughnut recipes in the non-stick pans! These easy and healthy baked whole-grain apple doughnuts are surprisingly moist, light and tender. Absorbing the marvelous apple glaze, these not-so-typical doughnuts are simply super good!

"Yes Virginia" There Are...

Can-Do Doughnuts!

Makes 6 doughnuts

Ingredients

The Doughnuts

3/4 c. whole-wheat pastry flour (or...what I used: 1/2 c. all-purpose flour & 1/4 c. whole-wheat flour)
1/4 c. ground flaxseed meal (milled flaxseed)
1/4 c. granulated white sugar
1 tsp. apple pie spice (or...what I used: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice & a dash of ground ginger)
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 TB salted butter, chilled, cut into cubes
1/3 c. buttermilk (see my Morning Muffins w/Bran & Raspberries for the buttermilk blend I use as a substitute for buttermilk, because it has a better shelf life...follow directions on the can for how much you need.)
1/4 c. plain or vanilla yogurt--99% fat free, 2%, or full fat--(I used vanilla, 99% fat-free yogurt)
1 large egg (room temperature), slightly beaten
1 tsp. pure vanilla extract
1 medium Granny Smith apple, peeled, cored and finely chopped (about 3/4 c.)
butter-flavored non-stick cooking spray

The Glaze

3/4 c. powdered sugar
1/4 tsp. ground cinnamon
2 TB apple juice

Directions

The Doughnuts

In a large bowl, whisk together well the flour, flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda. With a pastry blender or fork, cut in the butter until the size of small peas.
In a small bowl, whisk together the buttermilk, yogurt, egg and vanilla until well combined. Make a well in the center of the dry ingredients and add the wet ingredients just until combined (don't overmix). Gently fold in the chopped apple.
Coat a six-cup, standard, non-stick doughnut pan with the cooking spray. Using a teaspoon, equally distribute the batter into the pan*. Lightly drop the pan on the counter to spread the batter evenly. Cover the pan tightly with plastic wrap and refrigerate for 1 hour.
After the first 45 minutes of refrigeration, Preheat The Oven to 350º.
After the doughnuts have been refrigerated for a full hour, remove from the refrigerator. Bake for 13 to 15 minutes; or until lightly golden brown, the doughnuts spring back when gently pressed with your finger and an inserted toothpick comes out clean. (Mine were done in 13 minutes.)
Cool the doughnuts in the pan on a wire rack for at least 1 hour or overnight. The doughnuts will be very tender, so handle carefully: If necessary, run a very thin-bladed knife around the edges of the doughnuts and cup them with a plastic spoon to loosen. Invert onto another wire rack with wax paper underneath.

*The original recipe directed to use a pastry bag with a 1/2" round tip to fill the pan. I knew better, but followed these directions. The flaxseed stuck to the bag; and it was altogether a messy, more time-consuming experience. Grant you, my bag is a traditional cloth pastry bag; maybe if I'd used a disposable bag, I would have been happier with the directed technique. In conclusion, I would discourage using a pastry bag for this recipe unless you're making a large quantity...and then, use a disposable bag.

The Muffins

All directions remain the same as for the doughnuts; except, using the cooking spray, coat a standard muffin pan with six/ea. 2 1/2" cups. With a large, scooped cooking spoon, divide the batter evenly between the cups. (I've adapted these directions from the original recipe. Although I've not yet used this recipe for muffins, I'm sure they would be great!)

The Glaze

Whisk together the powdered sugar and cinnamon; and then, whisk in the apple juice. Using a plastic spoon, carefully add the glaze to the doughnuts or muffins...then, spread the glaze with the back of the spoon.

Because these doughnuts have apple in them, I suggest you refrigerate any left over after a couple of days.

Enjoy these doughnuts guilt free; because not only are they healthy and delicious, they're very satisfying... therefore, you will not be tempted to eat too many at once!

I have not, to date, provided any nutritional facts for any of my recipes; but I thought you would appreciate these facts, as they were included in the original recipe:

Per Serving: 221 cal., 7 g total fat (3 g sat. fat) 47 mg chol., 368 mg sodium, 39 g carb., 3 g dietary fiber, 5 g protein.

Printable Recipe

Chocolate Cupcakes with Cherry Butter Cream Filling & Frosting ~ Directions For Chocolate Pound Cake Included!

2012-08-10T19:27:00.000-04:00

It's chocolate and cherries! It all started with a jar of McCutcheon's amazing cherry butter...My son, who loves cherries, introduced me to it at a wonderful brunch he prepared for this past Mother's Day, and I became completely hooked! He discovered this lovely cherry butter at a local farmers' market. It's made from red and black cherries, and the ingredients include pure vanilla extract. Because I was just dying to pair it with something chocolate, I created a very easy cherry butter cream filling and frosting for these tender and delicious, chocolate cupcakes. I experimented with more than one batch of frosting: I added almond extract to one batch; and although my son loved this frosting, I decided I liked the first frosting I made in which I added no extra flavorings. With the almond extract in the cake batter, you just don't need it in the frosting. I didn't add vanilla because it was in the cherry butter. All the flavoring you need for the frosting is in this fantastic cherry butter!

I've adapted the recipe for the cake portion from a chocolate pound cake recipe which was in the cookbook that accompanied my KitchenAid mixer. I don't have a date on this cookbook. Now, don't laugh, but it's probably from the 70's. (Are you starting to put my age together?) When my children were small, I made all my breads, in addition to lots of other baked goods, from scratch with my KitchenAid mixer. Never mind that my husband was sneaking store-bought white bread to my children while I tried to make wholesome breads for them! I digress...anyway, years ago, the local KitchenAid repairman (do they still have them?) said he'd never seen anyone almost burn up a KitchenAid motor! My one and only KitchenAid is like the old Timex slogan: "It takes a licking" (pun intended) "and keeps on ticking"!

Chocolate and Cherries...

Just Meant To Be!

Makes 36 cupcakes

Ingredients

The Cupcakes

36 ea. standard-size cupcake papers*
3 c. sifted all-purpose flour--I use White Lily
1 c. cocoa
1/8 tsp. ground mace spice
3 tsp. baking powder
1 tsp. salt
3 c. sugar
1 c. (2 sticks) salted butter, room temperature, cut into 1/4 c. portions
1 1/2 c. milk (whole or 2%)
3 large eggs
1/4 c. evaporated milk
2 tsp. pure vanilla extract
1 tsp. pure almond extract

The Frosting

2 lb. powdered sugar
1 c. (2 sticks) salted butter, room temperature
1/2 c. jarred cherry butter--I used McCutcheon's (This frosting may also be good with a jarred raspberry or strawberry butter, if you'd like to try one of these.)
1 tsp. evaporated milk

The creamy cherry frosting carries through to the middle of this luscious chocolate cupcake!

Tantalizing Reveal...

Of Pure Pleasure!

Directions

The Cupcakes

*Line standard-size cupcake pans with the cupcake papers. (If you're using papers with a pattern and/or color you would like to be visible, these kind of papers generally don't show well on baked chocolate cupcakes. So, just bake the cupcakes first in some inexpensive plain papers. After the cupcakes are completely cooled, cored and frosted, remove the plain papers...then just place the cupcakes in the pretty papers before you serve.)
Mix all the dry ingredients, but the sugar, with a fork in a large bowl. Sift the dry ingredient mixture alternately with the sugar into a large mixer bowl. Make a well in the center and add the butter and whole or 2% milk. Mix well on the lowest speed of your mixer. Stop and scrap the bowl. Turn the mixer to medium high speed (6 on a KitchenAid mixer) and beat 5 minutes. Stop and scrape the bowl again.
Preheat the oven to 350º.
Turn the mixer back to the lowest speed and add the eggs one at a time, beating 15 seconds after each addition. Add the evaporated milk, vanilla and almond extracts. Turn the mixer to medium speed (4 on a KitchenAid mixer) and beat the batter 15 seconds more.
Using a large, scooped cooking spoon, fill the paper-lined cupcake pans about two-thirds (or 1/3 c.) full of batter, per cupcake. For even baking, equally distribute the mixture by adding or subtracting batter to each cupcake with a teaspoon. Lightly tap your pans to spread the mixture evenly. For easier clean up after baking, wipe any extra batter that spills onto the pans as you fill them.
Bake about 22 minutes, or until a toothpick inserted into the middle of a couple of cupcakes comes out clean and the cakes springs back when lightly touched with the finger.
Cool the cupcakes about 10 minutes in the pans...then carefully lift them individually with your fingers from the pans and finish cooling on racks, away from drafts.

(For a Chocolate Pound Cake: Preheat the oven to 325º. Line a 10" removable tube pan with wax paper (See my Very Happy Birthday Pound Cake with directions on lining a removable tube pan with wax paper.) and spray the whole pan, including the tube, well with a non-stick butter cooking spray. (You don't want any white residue on a chocolate cake, so don't use a baking spray or butter and flour to grease the pan...also, dusting the pan with cocoa is not necessary.) Lay a sheet of aluminum foil on the rack below the one you will bake the cake on just in case the tube pan leaks a little grease. Pour the batter into the tube pan and bake for 1 hr. and 40-50 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched with the finger. Cover with a clean dish towel and cool completely overnight. When you remove the cake from the pan, do not invert: lift by the tube from the pan. If you elect to frost with the cherry frosting, use half of the recipe.)

Coring The Cupcakes

Line a cookie sheet with wax paper to hold the cake you core from the cupcakes. (You can save these for extra bites or serve with little swirls of frosting in individual small paper cups...these would freeze very well.)
Using a cupcake plunger (I used Chicago Metallic's which I found in store at Bed Bath & Beyond), hold each cupcake firmly without squeezing and center the plunger over the cupcake. Holding the ruffled edges of the plunger, push the plunger carefully down into the cupcake, about 1/4 of the way of the plunger (before the first line). Holding the plunger with one hand and the cupcake in the other, twist in opposite directions as you separate the core from the cupcake. To release the core, press down on the spring. Wipe the plunger with a paper towel in between cupcakes. (The directions that accompany the plunger are pretty good...I just don't push the plunger as far down as they suggest.)

The Frosting

If you have one, add a mixer shield to your mixer to avoid the powdered sugar from flying (or cover the top of the mixer with a clean dish towel).
Beat the powdered sugar with the butter; then beat in the cherry butter and the evaporated milk until well incorporated and creamy.
Using a pastry bag with a large star tip (I used the bag and star tip from Ateco No. 1465 Pastry Set), fill each cupcake with the frosting: starting with the center, build to the top and using a swirl pattern, cover the top of the cupcake without going completely to the edges of the cake. Store in the refrigerator until ready to serve.

This frosting would also be great on my Fudgy Classic Brownies or as a filling in my Brownie Sandwich-Cookie Cake! Use 1/4 of the cherry frosting recipe for the brownies and 1/2 of the recipe for the sandwich-cookie cake. Enjoy!

Printable Recipe

Disclosure: I have not communicated regarding endorsement with any of the brands referred to in this post. I mentioned them because I have enjoyed their products.

Thought you would enjoy this photo taken of my precious granddaughter at her first birthday party which was held this past weekend. She managed to look beautiful even though she was very sick.

Happy Birthday Precious...

Bon Bon Loves You Very Cherry Much!

Crayons in Summer Salad with Bowties

2012-07-22T23:36:00.001-04:00

Keep your summer meals easy and playful with this crayon-colored, bowtie-sporting salad!

I just can't stop myself! This is another recipe I've created using a Philadelphia Cooking Creme (see my Easy, Breezy Potato Salad with Baby Reds, incorporating a cooking creme, and my White Chocolate Frosting, utilizing a white chocolate cream cheese spread).

Go Ahead, Play with Your Food...

And Color A Summer Salad!

Approximately 12 servings

Ingredients

4 1/4 c. uncooked bowtie (farfalle) pasta
12 oz. fresh asparagus spears (washed & woody stems removed)
1 1/4 c.--approx. 1 large--red bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
1 1/4 c.--approx. 1 large--orange (or yellow--I used orange) bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
1 1/4 c. cleaned grape tomatoes, cut in half lengthwise
1/3 c.--approx. 2 1/4 small stalks--cleaned green onions, thinly sliced (green tops & all)
1/3 tsp. freshly ground black pepper
2/3 tsp. salt (plus about 1 tsp. salt* to 4 quarts pasta water)
1 c. Parmesan & Romano--or Parmesan--cheese (divided)**
1 tub (10 oz) Philadelphia Savory Lemon & Herb Cooking Creme

Directions

Add about 1 tsp. salt* to cooking water and cook pasta according to package directions, or until al dente (about 11 min.'s). Drain immediately. Rinse with cold water and drain again. Set aside.
For the asparagus: Add whole spears to boiling water and cook uncovered about 3 minutes, or until crisp-tender. Drain immediately. Rinse with cold water and drain again. Cut into about 1 1/4" pieces. Set aside.
In a large bowl, mix the bell peppers, tomatoes, green onions, black pepper, 2/3 tsp. salt and 2/3 c. of the cheese**.
Add the pasta and asparagus to the bell pepper mixture and gently toss together. Carefully fold in the cooking creme.
Chill at least one hour before serving. Garnish with the remaining 1/3 c. of cheese**.

Complement your grilled entrees with this refreshing summer salad. Or, add shrimp, chicken, tuna or salmon to this versatile salad and enjoy a one-dish, easy meal!

Printable Recipe

Blueberry Burst Cake with Pecans/Walnuts ~ A Retro Recipe

2012-07-08T20:13:00.002-04:00

I recently opened a piece of mail from my sister, thinking what could this be...it's not my birthday or anything! I was delightfully surprised to receive a copy of a blueberry cake recipe she has used for years, with a note on it...simply, that she thought I might like it. Well, that's putting it mildly...this is the best blueberry cake I've ever made, and the first one I recall making with the blueberries scattered throughout!

Of course, I called her to thank her for the recipe and to see if she had any tips on preparing it. Apparently she's been making this cake for years, and she originally found it in a newspaper (remember what I've said about treasured recipes from newspapers?).

My sister and I have adapted the recipe from the original one, which was titled "Mary R. Greene's Blueberry Cake" and shared in an article by Cecily Brownstone, a food editor with the Associated Press for nearly forty years. Mary R. Greene was a recipe tester for Ms. Brownstone. I couldn't find the recipe on the internet, so I'm not sure of the exact year (but, yikes, probably in the 70's...my sister started baking as a small child, of course!). In response to a reader's question regarding why blueberries seem to always fall to the bottom of a cake, Ms. Brownstone offered this fasicinating insight in an article (a different recipe) I found from July 11, 1963: "Our guess is that when fresh, cultivated blueberries are used in batters, they sink to the bottom because they are larger and heavier than they once were." Boy, that explains a long-standing, baffling question of mine! (Flouring the blueberries before adding to the batter has not always worked for me!)

Sis suggested doubling the blueberries and adding a few more nuts...I just doubled the nuts. She also suggested adding additional layers of filling and batter and advised the layers would be thin (and they were!). The original recipe called for walnuts (love them!); but I happened to have pecans in the freezer from my brother's pecan orchard, so I used them...either nut would work great! I added ground mace, which is a favorite spice of mine for some cakes.

This moist cake is just bursting with blueberries that are scattered throughout the cake, and you'll enjoy it any time of the day! My mother and her friends could always be found at one of their houses having a morning or afternoon break with a good cup of coffee, cake and lots of laughter...does any one do that any more?

Go Ahead, Go Retro!

Have A Hen (Or Rooster) Session and Enjoy!

Approximately 12-16 servings

Ingredients

The Blueberry Filling

2 c. (or 1 pint) rinsed, and gently dried, fresh blueberries
1 c. medium-fine chopped pecans or walnuts
1/4 c. sugar

The Topping

1 TB sugar
1/2 tsp. ground cinnamon
(or use leftover cinnamon/sugar mixture from my Fried Tortillas with Cinnamon and Sugar Coating)

The Batter

2 1/2 c. sifted, all-purpose flour
1/8 tsp. ground mace spice
1 tsp. baking powder
1/2 tsp. baking soda
1 c. butter w/salt, room temperature
1 1/4 c. sugar
1 tsp. pure vanilla extract
1/2 tsp. (about 1/2 of a large lemon) lemon zest
2 large eggs, room temperature
1 c. sour cream (I use reduced fat)
Non-stick baking spray

Just Bursting With Berries...

Scattered Throughout!

Directions

The Blueberry Filling
Gently fold the ingredients together with a spatula, while avoiding crushing the berries.

The Topping
Stir the ingredients together with a whisk or fork.

The Batter

Whisk together the flour, mace, baking powder and baking soda.
Thoroughly beat together the butter and sugar until light and fluffy.
Mix in the vanilla and lemon zest. Scrape the bowl.
Beat in the eggs one at a time, just until the egg color disappears.
Mix in the sour cream. Scrape the bowl again.
On low speed, gradually beat in about 1/3 at a time of the flour mixture, until well blended.
Scrape the bowl again and give the batter one last quick little mix.
Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
Preheat the oven to 350º.
Starting with the batter and ending with the batter, alternately layer about 1 1/4 c. batter with 1 c. blueberry filling. You'll have four layers of batter and three layers of blueberry filling--seven layers total. (Very carefully spread the batter layers, as they will be very thin. When adding the blueberry filling layers, sprinkle about a TB at a time. Try to keep the berries whole at all times.)
Sprinkle the final layer of batter with the topping.
On the rack below the center of the oven, bake for about 50 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
Cover the cake with a clean dish towel (to let it "sweat"), and let cool overnight.
To release the cake from the pan, carefully run a very thin-bladed knife around the edges of the pan...invert onto a serving dish and give the pan a good shake and tap. Ta-Da!

To serve, carefully slice the cake with a serrated knife. Because the blueberries could cause the cake to mold; if you have any cake left over after a day or two, refrigerate it; after about 4 days, freeze it. (That is, if you have any left over!) Enjoy!

Mmm, That Looks Good!

Did Someone Forget About The Kids?

Printable Recipe

Easy, Breezy Potato Salad with Baby Reds

2012-06-24T21:10:00.000-04:00

Paula Deen loves her butter, and I love my cream. My daughter often laughs at me and says that I always suggest whatever we're eating should have some whipped cream, sour cream or cream cheese (well, not literally everything!). Adding credence to that, I'm just smitten with the new Philadelphia Cooking Cremes by Kraft (see the White Chocolate Frosting I created using Philadelphia Indulgence White Chocolate Cream Cheese Spread). I'm all for ingredients that make recipes easier and even tastier, as the Philadelphia Cooking Cremes do. Oh, I have my more complicated recipes, which I generally reserve for special occasions; but we all want something easy to prepare for our busy, everyday lives...don't we?

This easy potato salad is another magazine inspiration of mine, and I adapted it from a Philadelphia Cooking Creme promotion. Their recipe called for Kraft Zesty Italian Dressing (if you want to try that), but I really liked a dressing a neighbor gave me which was prepared with Good Seasons Garlic & Herb Salad Dressing Mix by Kraft. I chose to mix it with white wine vinegar and extra virgin olive oil...yummy! (Kraft this, Kraft that, they just really need to pay me, huh?)

Summer Time And...

The Potato Salad Should Be Easy!

Serves about 10+

Ingredients

3 lbs. baby red potatoes, scrubbed, stems removed, and quartered
1/2 c. water
1 tsp. salt
1/2 tsp. freshly-ground black pepper
1/4 c. of dressing prepared from 1 pkg. Good Seasons Garlic & Herb Salad Dressing Mix(ed) with 1/4 c. white wine vinegar, 3 TB water & 1/2 c. extra virgin olive oil (follow directions on the pkg. to mix & store)
1 tub (10 oz.) Philadelphia Reduced Fat Italian Cheese & Herb Cooking Creme
1 TB sugar
3/4 c. (divided) shredded Parmesan & Romano cheese
1 1/2 c. grape tomatoes, washed and halved lengthwise
2 stalks (about 1 c.) celery, scrubbed & cut into about 1/2" wide, 1/4" thick slices

Directions

Cover the potatoes with the water in a microwavable 2 1/2 qt. dish and microwave on high for 12 to 15 minutes, or until tender. (I have a 1200 watt microwave; and my potatoes were perfect, with a little bite, after 12 minutes.)
Drain the potatoes and immediately, while still warm (to assure better absorption), sprinkle with the salt and pepper.
Place the potatoes in a large bowl and toss with the 1/4 c. of prepared dressing. Refrigerate 1 hour, or until cooled.
Gently, but thoroughly, fold into the cooled potatoes the cooking creme, sugar, 1/2 c. of the cheese, tomatoes and celery.
Pour the salad into a serving dish and garnish the top with the remaining 1/4 c. of cheese.

Serve this potato salad for the Fourth of July, and enjoy an easy, breezy cookout!

(Don't worry, they won't judge you for making such an easy dish, but they may want the recipe!)

     * * * H A V E A H A P P Y   F O U R T H ! * * *

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Sweet and Salty Crack(er) Brittle!

2012-06-10T20:55:00.000-04:00

I've adapted this recipe from Trisha Yearwood's Sweet and Saltines, as seen on The Food Network recently. She said she referred to it as her "crack" because it's so addictive and, believe me, she's right! Her recipe called for 8 oz. of semi-sweet chocolate for the topping; but she did say you can't have too much chocolate...of course, I chose to use the whole bag!

I experimented with different flavors of chocolate toppings for this brittle, and I discovered I actually liked them all! I also tried some finely chopped pecans on top (which I sprinkled on the milk chocolate version). My favorite flavor of chocolate is generally dark; however, on this brittle, white chocolate may be my favorite! My daughter liked all the options of chocolate toppings too, and her favorites were the white chocolate and the milk chocolate...she also liked the nuts on top! I think when I repeat this brittle, it will be hard to choose which flavor of topping to use, so I may just make it with all the chocolate versions again. I like variety anyway, plus the different colors create a great presentation and spark conversation!

This is a very easy recipe; however, because it moves so quickly, my biggest tip would be to have everything organized and ready to go before you start! Also, this recipe requires you to work with a hot, molten mixture; so if you make it with children (Trisha made it with her teenage nephews), be sure the children are age appropriate and you all work with care!

I Just Can't Decide...

Guess I'll Have One Of Each!

Ingredients

Butter-flavored cooking spray
approx. 40, unbroken, saltine crackers w/sea salt
1 c. (2 sticks) butter w/salt
1 c. light brown sugar (packed)
Select one bag from these chocolate topping options: 12 oz. bag semi-sweet chocolate chips, 11.5 oz. bag milk chocolate chips, 10 oz. bag dark chocolate chips or 12 oz. bag white chocolate chips
1/2 c. finely chopped pecans (optional)

Directions

Line a 15 1/2" x 10 1/2" jelly roll pan with aluminum foil (make sure it comes well up the sides of the pan for easier release of the brittle) and spray with the butter-flavored cooking spray.
Preheat the oven to 425º.
Arrange the saltine crackers, salty side up, in a single layer on the pan. (The crackers you use may have a slightly elongated side--place the elongated side vertically and you'll get more crackers on the pan.)
In a non-stick medium skillet, using a whisk (protect your hand w/a pot holder), stir and melt the butter and brown sugar together over medium heat. Increase the temperature a little and bring the mixture to a rolling boil, whisking constantly. Reduce the heat back to medium and boil the toffee for 5 minutes, still stirring constantly.
Put the pan of crackers on the stove top (this will help keep the toffee warm for easier spreading)--immediately remove the hot, molten mixture from the heat and, using care, evenly pour over the crackers. Using a silicone spatula, quickly finish spreading the toffee, as evenly as possible, over the crackers. (If the toffee hardens before you reach all the corners, it will be easier to spread a little more when you take the crackers out of the oven.)
Place the pan in the oven and bake the coated crackers for 2 to 4 minutes, or just until bubbly, watching carefully (mine became bubbly each time after 3 1/2 minutes).
Carefully remove the pan from the oven and lay back on the stove top (this will help keep the brittle warm to melt the chocolate easier).
Pour a bag of chocolate chips of your choice, from the above flavors, equally over the crackers. When the chocolate chips melt a little, spread as evenly as possible with a silicone spatula.
Sprinkle with the finely chopped pecans (optional).
Remove the pan from the stove top and cool the brittle a little; then place in the freezer for about 15 to 20 minutes, or until it is completely cold. Break the sheet of brittle into pieces (the sizes and shapes will vary). Store in an airtight container.

(This brittle would make a wonderful take-along treat, and it would also make great gifts...present in decorative tin cans or cellophane bags tied with pretty ribbons...I need to remind you again around the holidays, huh?)

Surprise dad with this sweet and salty crack(er) brittle for Father's Day...be careful though, he'll enjoy it so much, it might become his new sin of choice!

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Nomination For Food Stories Award For Excellence in Storytelling

2012-06-06T13:16:00.001-04:00

One of the rewards of blogging is that along the way, you meet many wonderful, talented people who greatly support each other. I am honored and delighted to have been nominated recently by Steve at The Black Peppercorn for a Food Stories Award for Excellence in Storytelling. Steve is a very friendly blogger who shares wonderful recipes and photographs, so be sure check out his site. Also, be sure to visit C. J. at Food Stories where she focuses on healthy foods and offers opportunities for bloggers to get to know each other.

One of the requirements of the nomination is to nominate five other bloggers for this award. This is extremely difficult; as there are many creative food blogs that inspire and amaze me, but here are my nominations:

Lisa @Parsley, Sage, Desserts and Line Drives

Monet @Anecdotes and Appplecores

Cheryl and Adam @Picture-Perfect Meals

Amanda @Amanda's Cookin'

Jill @Dulce Dough

I'm also suppose to share one random thing about myself: I love old movies, and my favorite is Gone with the Wind...I can't watch it too many times!

Great Balls of Grits!

2012-05-27T23:17:00.000-04:00

This is my favorite way to eat grits...buttery and crunchy, they're absolutely delicious! Show dad he rocks on Father's Day and serve him his favorite omelette along with these...

Great Balls of Grits!

Serves about 6

Ingredients

5 c. water
1 c. old fashioned grits
1/2 tsp. salt
4 TB butter with salt (1/2 stick), room temperature - cut into chunks

For The Skillet

Butter-flavored cooking spray

Approx. 6 TB butter with salt, divided

Directions

The Grits
Bring water to a brisk boil in a medium saucepan. Slowly stir in the grits and salt. Reduce heat to low and simmer uncovered until thickened (about 15-20 minutes), stirring often. Remove from the stove and immediately stir in the 4 TB of butter. Refrigerate overnight.

The Grits Balls

Use a medium ice cream scoop to shape the grits into balls...set aside or freeze (keeping the balls separated) one layer at a time. (The grits balls can be cooked frozen.)
Spray a large, non-stick skillet with the butter-flavored cooking spray. Add 4 TB of the butter to the pan and melt over medium heat. Keeping them separated, add the grits balls to the pan. Flatten the balls a little into patties with a silicone spatula as you go, keeping the round shape best as possible, and cook until the butter is absorbed (about 15 minutes).
Carefully flip the patties with the spatula and add 2 more TB of butter to the pan. Saute another approximate 15 minutes, or until golden brown each side. Serve warm.

(I doubt you'll have any, but leftovers can be kept in the fridge about one week: just reheat in a non-stick skillet sprayed with a butter-flavored cooking spray.)

Include these on a Father's Day brunch buffet for a real conversation item! See the bottom of this link for a yummy omelette suggestion. (They also make a great side dish for any meal!)

Grits Fun Facts

Here's a photo taken a couple of months back of my grandchildren with their dad...he's the best!

Enjoy Father's Day!

Printable Recipe

A Very Tall, Buttery Pound Cake ~ Mother Taught Me How

2012-05-13T13:50:00.000-04:00

My mother would serve a piece of cake to you, then immediately rip it out of your hand so she could examine the texture...always a big concern of hers. Now, my children complain they can't enjoy anything I make without my barraging them with questions about it...like mother, like daughter, I guess!

I have a cute little story to share with you: When we were young, we had a neighborhood grocery store. My mother sent my sister (she was probably about seven or eight years old) to the store to get a pound cake. She was gone quite a while; and when we checked on her, she was weighing every cake in the store to find one that weighed exactly one pound! We submitted this story to the local newspaper's magazine section, and it was printed along with a cartoon drawing of her weighing the cakes...which we felt looked just like her, ponytail and all!

I adapted this pound cake from a recipe I found in the newspaper many years ago, and it has quite a history. The Reverend Beverly Asbury named his cake The Bishop Asbury Pound Cake. There was a Bishop Francis Asbury; however, Reverend Beverly Asbury was unaware of any family connection. This is as close as I've seen to a true pound cake, which would actually have one pound each of the main ingredients. It's tender and buttery and definitely the tallest and richest pound cake I've made...so, if you want to wow everyone with your pound cake, this would be it!

Oh, Wow!

                                          That's One Tall Cake!

Approximately 12 large servings

Ingredients

Non-stick baking spray
1 lb. butter with salt (4 sticks - or - 2 cups), room temperature
4 c. sugar
2 c. eggs (about 10 large or 8 extra large), room temperature
2 TB fresh lemon juice
2 tsp. pure vanilla extract
1/8th tsp. ground mace spice
4 c. all-purpose plain flour, sifted (In the South, we use White Lily--it is ideal for creating light and fluffy baked goods, as it is milled from only 100% pure, soft, red winter wheat.)

Oh, What a Pretty Texture!

Mother Would Be Proud!

Directions

Grease and flour a 10" tube pan (not a Bundt pan...the batter will overflow) with the non-stick baking spray. If you use a tube pan with a removable insert, please see my Very Happy Birthday Pound Cake with Rich Chocolate Frosting with photos on how to line the pan with wax paper.
Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case your pan leaks a little grease and/or cake batter.
Preheat the oven to 325º.
Cream the butter and sugar together until light and fluffy. Scrape the bowl.
Using a medium mixer speed, add the eggs one at a time just until the yellow disappears...be careful not to over mix! Scrape the bowl again.
Add the lemon juice and vanilla.
Whisk the mace into the flour and incorporate about 1 c. of the dry ingredients at a time to the batter.
Scrape the bowl one last time and give the batter a little extra mix.
Pour the batter into the pan* and bake for approximately 1 hour and 45 minutes, or until a toothpick comes out clean when inserted and the cake springs back when gently pressed with your finger.
Cool overnight. (For a moist cake, Mother instructed me to cover it with a clean dish towel and let "sweat" while cooling.)
Gently run a very thin-bladed knife around the edges and tube of the pan, then invert the cake onto a serving dish. Carefully remove the tube and wax paper, if used.

*Tip: Mother taught me to achieve a pretty texture in a cake, run a knife in opposite directions through the batter; but since the pan I use for this cake has a removable tube, I don't run it all the way to the bottom of the pan. Also, when I use my pan with a removable tube, I skip the next step which would be to drop your filled cake pan(s) on the counter a few times to release air bubbles. When I do drop any cake pan(s) with batter on the counter, I always land up with batter on my ceiling, or unpredictable places, but I surely do have a cake with a pretty texture!

Pound cakes are best when you let them rest a day or two, and they freeze great (which makes them even more moist)! I like to serve this wonderful pound cake as shortcake with a premium vanilla ice cream and/or whipped cream with crushed strawberries or fresh, sliced peaches. See my Black Forest Cherry Trifle for preparing the whipped cream. For the strawberries, I just wash, remove the stems, slice, crush and serve with no added sugar! Also, don't hesitate to enjoy this cake plain or toasted with a good cup of coffee.

Having a good pound cake around is a Southern must...it's so versatile and perfect for drop-in guests!

Come On In...

Have a Piece of Cake!

And Enjoy Mother's Day!

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