Tuesday, July 31, 2012
We always topped this Maple Cake with ice cream but everyone always commented on the texture. No one could ever figure out what we did to give the cake its original texture. Well, for the very first time, I will divulge that secret. We simply added toasted sesame seeds to the batter.
Ingredients needed to make Sierra Maple Cakes (makes 6 individual cakes):
- 1 1/2 cups flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup pure maple syrup
- 3 eggs, separated
- 2 Tbs. vanilla
- 1/4 cup toasted sesame seeds
- Pre-heat your oven to 350 and spray 6 mini-bundt cake pans with non-stick spray.
- In a medium bowl, whisk together the flour, salt, baking soda and nutmeg.
- In a medium bowl, whisk the egg whites until stiff peaks form (see picture). Set the bowl aside.
- In a large bowl, beat the butter and sugar until light and pale. Beat in the egg yolks and vanilla until well combined.
- Stir in the flour mixture and the toasted sesame seeds.
- Add half of the egg whites and stir them into the batter.
- Add the other half of the egg whites and fold them into the batter.
- Spoon the batter into the prepared pans. Place the pans on a baking sheet and then place them into the oven and bake about 45 minutes or until done.
- Remove from the oven and let cool in the pans 10 minutes.
- Remove the cakes from the pans and let cool on a rack until ready to serve.
- Top with icecream or heavy whipped cream sweetened with powdered sugar
- Your family will love them and love you....lap up the love
Wednesday, July 25, 2012
Tuesday, July 24, 2012
Monday, July 23, 2012
Saturday, July 21, 2012
Friday, July 20, 2012
Adapted from Rustic Fruit Desserts
Although I made these with the 3 cups of berries listed below (using one cup each of blackberries, raspberries, and blueberries, though currants or huckleberries or whatever you can get would also be delicious) I think this cake has the potential to be even more of a “berry bomb” with a fourth cup of berries. The cake as written below is full of berries, but it’s a balanced amount — they don’t overwhelm the cake, and I do really like a cake that’s almost overwhelmed with fruit.
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
* Updated note, due to comments about cake sticking: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance. I hope this improves the release rate of the cake!
They'll love it and they will love you for it. You are a Kitchen Goddess/God
Thursday, July 19, 2012
Now, I cannot tell you any secret for Doritos—that is a trade secret combination of spices, MSG, and unmentionable deliciousness—but I have come up with my own version of Oreo pudding, which my kids and I have deemed quite good in its own right.
Oreo Pudding Parfaits
2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies (or,since you’re making this from scratch, I recommend the Newman-O’s organic)
1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.
3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Combine all ingredients with an electric mixer until stiff peaks form.
Heavenly creation....You may wear your halo
Cook pasta as directed on package , adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time . Drain pasta mixture .
Meanwhile , heat oil in large nonstick skillet . Add meat , cook until browned on all sides , stirring occasionally . Stir in dressing , teryaki sauce and ginger ; cook until sauce thickens , stirring occasionally .
Toss pasta and meat mixture in large serving bowl .
Makes 4 serving , 2 cups each .
Tip : a quick blend of dressing and teryaki sauce creates an Asian-inspired flavor .
Jazz it up : for added crunch , sprinkle with 1/2 cup Planters Dry Roasted Peanuts just before serving .
Wednesday, July 18, 2012
- 3 large eggs
- 1/2 cup all-purpose flour
- 2/3 cup plus 1/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 2 Tbsp. finely grated lemon zest
- 1 1/2 cups buttermilk
- 4 Tbsp. (1/2 stick) butter , melted
- 1 cup heavy cream
- 1 tsp. vanilla
- 2 Tbsp. confectioners' sugar
- 2 pints fresh berries (can be a mixture)
- 1/4 cup granulated sugar
- 3 Tbsp. triple sec liqueur
- Confectioners' sugar , for garnish (optional)
In a large bowl, whisk together flour and 2/3 cup sugar. Add lemon juice, zest, and buttermilk; whisk until smooth. In a separate bowl, whisk together butter and egg yolks. Stir egg yolk mixture into lemon-buttermilk mixture.
Using whisk attachment of a mixer, whip egg whites until frothy. Sprinkle in 1/4 cup sugar, and whip until soft peaks form, about 1 minute.
Fold egg whites into the yolk-and-buttermilk mixture. The batter should be smooth and thick.
Pour batter into 8 individual (4-ounce) ramekins. Arrange them in a small roasting pan; add water to pan so that it goes halfway up sides of the ramekins. Bake 15 to 20 minutes, until batter is slightly brown and beginning to crack but still jiggly. Cool to room temperature.
To make chantilly cream: Start while cakes are in the oven. In a bowl, whip together heavy cream, vanilla, and confectioners' sugar until fluffy. Keep chilled until needed.
To make berry topping: In a medium bowl, mash berries until well broken up but not pureed. Spoon them evenly onto cooled cakes in ramekins. Sprinkle each cake with sugar and drizzle with triple sec. Finish cakes with a dollop of chantilly cream and a dusting of confectioners' sugar; serve..... Applause! Applause!
Tuesday, July 17, 2012
A good poem needs a start,
It does not need to be art.
It needs to have a middle.
It can even be a riddle.
It needs to have an end.
It can be about a friend.
It can be about a loved one
Or be about having fun.
It can be about somone dead
Or just be good to read in bed.
It can be about someone alive
Or about something you need to thrive.
It does not need to rhyme
It can take a little or loads of time.
A good poem needs what everyone feeds.
Can you guess?
prep: ........20 min ...total: .........1 hr 5 min ..servings total: ........12 servings
What You Need
1/3 ....................cup lime juice
1/3 ....................cup tequila
1/3 ....................cup chopped canned chipotle peppers in adobo sauce
1 .......................Tbsp. garlic salt
1 .......................Tbsp. ground red pepper (cayenne)
2 ........................lb. chicken wings, split at joints, tips removed
3/4 .....................cup BULL'S-EYE Raging Buffalo Barbecue Sauce
1 ........................green onion, sliced
Mix first 5 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of each wing. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce; grill 4 to 5 min. or until chicken is done, turning and brushing frequently with remaining barbecue sauce.
Place chicken on platter; top with onions.
Serve with carrot and celery sticks.
Prepare using your favorite flavor KRAFT Barbecue Sauce.
Serve as dippers with KRAFT ROKA Blue Cheese Dressing
prep: ......10 min .....total: ....30 min ......servings total: ....4 servings
What You Need
8 ...............frozen breaded chicken breast strips (3/4 lb.)
1/4 ............cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 ...............Tbsp. hot pepper sauce
2 ................cups shredded lettuce
4 ................spinach flour tortillas (8 inch)
1 ................large tomato, chopped
1 ................cup KRAFT 2% Milk Shredded Cheddar Cheese
Make ItBake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.
Place lettuce down centers of tortillas; top with chicken, tomatoes and cheese.
Drizzle with mayo mixture; roll up.
Serve with a simple side of celery and carrot sticks to round out the meal.
Prepare using 12 frozen breaded chicken nuggets.
Bake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.
- 2 cups sugar
- 2 eggs
- 1 cup boiling water
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 cup sour milk
- 4 cups flour
- 1/2 teaspoon baking powder
- 1/2 cup cocoa
- 5 tablespoons flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup vegetable shortening
- 1 teaspoon vanilla
- Cream sugar, shortening and eggs. Add sour milk and boiling water.
- Sift together flour, soda, baking powder, salt and cocoa. Add gradually to the creamed mixture.
- Drop on ungreased cookie sheets and bake at 450 degrees F about 5 to 8 minutes. They should be firm but not cracked on the top.
- On stove, cook flour and milk until thick. In bowl, cream powdered sugar, shortening, salt and vanilla. Add cooled flour-milk mixture. Beat until light. Spread between 2 cooled cookies and you have a 'Whoopie Pie'. Wrap each whoopie pie in wax paper. Boy they are going consume these as fast as you can serve them.
Sunday, July 15, 2012
Nature photographer Thomas D. Mangelsen traveled to Hudson Bay in northern Manitoba to photograph polar bears and their young emerging from their winter dens. These tiny, months-old cubs play and wrestle while their mother keeps a close eye on them from the den.
Dedicated to the victims of bullies everywhere.
Saturday, July 14, 2012
Prep Time: 15 minutes plus chilling time
Bake Time: 55 minutes
Serving: 16 servings
Bake Time: 55 minutes
Serving: 16 servings
Crust 1 cup (250mL) graham cracker crumbs
1/2 cup (125mL) chopped pecans
1/3 cup (75mL) butter, melted
3 tbsp (45mL) packed brown sugar
3 pkgs (250g each) cream cheese, softened
1 can (300mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1 tbsp (15mL) instant coffee dissolved in 1 tbsp (15mL) boiling water
2 tsp (10mL) pure vanilla extract
1/2 cup (125mL) 35% cream, whipped
1 tbsp (15mL) icing sugar
2 tbsp (30mL) chocolate shavings
1. Preheat oven to 300ºF (149ºC). Line outside of 9” (23cm) springform pan with foil.
2. Combine graham cracker crumbs, chopped pecans, melted butter and brown sugar. Press mixture into bottom of prepared pan.
3. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, coffee and vanilla; mix well. Pour into prepared pan.
4. Bake in preheated oven 55-60 minutes or just until centre is set. Cool on wire rack for 30 minutes. Cover and refrigerate overnight.
5. Before serving top with whipped cream and sprinkle with chocolate shavings.
Sprinkle with cocoa powder if you do not have chocolate shavings.
Prep Time: 10 minutes plus baking time
Preheat To: 350ºF (180ºC)
Serving: 16 squares
Ingredients:1 3/4cups (425 mL) graham crumbs
1 3/4 cups (425 mL) crispy rice cereal
1 cup (250 mL) chopped pecans
1 cup (250 mL) butterscotch chips
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
Preparation:1. Using wooden spoon, stir together graham crumbs, rice cereal, pecans and butterscotch chips. Stir in sweetened condensed milk until all ingredients are evenly coated (mixture will be quite stiff).
2. Press into non-stick or parchment-lined 8-inch (20 cm) square baking pan. Bake in preheated 350°F/180°C oven for 30 minutes. Cool completely in pan on wire rack. Cut into squares.