Shortcakes


Great with Berries and Whipped Cream!

shortcakes
 

INGREDIENTS:

4 eggs
1 cup sugar
1 cup sifted flour

DIRECTIONS:

Turn oven to 350°. Beat eggs and sugar together for 10 minutes. Fold in the flour. Bake in ungreased pan for 45 minutes.

recipe by: Mayme Wagner
image source: littlefrenchbakery.com

Taste the Rainbow Cake

For my daughter’s birthday, by special request, I made a rainbow cake.  It turned out really well.  I followed the directions I found over on this blog:

how to make a rainbow cake!

 

I didn’t use the diet recipe because my 6 year old isn’t on a diet but that recipe does look super simple.  Smile  I just followed the standard directions on the box mix I used. 

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Mixing the colors was fun.  Finding enough bowls to mix them in was a pain!  LOL  I didn’t mix the basic cake mix much at all, just a rough mix, since I knew the batter was going to get a longer mixing once I added in the colors.  Then I divided into 6 roughly equal portions.  I ended up with about 1 and 1/3 c. of batter per color.  I used about 24 “dots” of gel for each color as well.  The orange and purple you have to design yourself but I found that about a 3-1 ratio of yellow to red made a good orange, and the same for blue to red made a decent purple.

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I followed the recipe creator’s instruction to use a greater amount of the bottom colors first, and also to reverse them in the pans.

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I needed to bake mine a little longer than the box called for (about 5-8 min), probably because I was using 2 boxes of cake mix, like the recipe called for.  My cakes seemed more brown than the creator’s did, but I also used the egg whites and oil in mine so that may account for some of that golden color too.

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Once it was done though, and we cut into it, the vibrancy of the colors really came through! 

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The pudding/Cool Whip frosting mix tasted really good but it was just a tad sticky to work with.  I recommend pushing the frosting.  It’s a technique I was taught many years ago.  You put a big glob of frosting on the middle of your cake and then spread it by gently pushing small areas of the glob away from the center rather than adding small globs a little at a time and pulling them toward you.  Don’t try to “smear” the frosting or you’ll tear your cake.

Also, I opted to simply invert my bottom layer when I assembled it, rather than slicing some off to make it level. 

It was so much easier than I thought it would be, the hardest part really was just mixing the colors over and over because that got a little old and repetitious because I did it by hand but otherwise, it was lots of fun, and the “ooh!” factor from my kids was the best part.  Open-mouthed smile

Okay, I “oohed!” too.  Winking smile

from DF with love 🙂

Cross-posted at Nessipes 

Top Hat Soufflé

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

  • 1/4 cup butter or margarine (1/2 stick)
  • 1/2 cup flour
  • 2 cups yellow cream style corn
  • 1/3 cup milk
  • 1/4 TSP. salt
  • 1/8 TSP. garlic salt
  • 1/2 TSP. Worcestershire sauce
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup shredded Provolone cheese
  • 5 large egg yolks, slightly beaten
  • 5 large egg whites, stiffly beaten

Directions:

  • Preheat oven to 350°
  • In a heavy saucepan, melt the butter and blend in flour until smooth.
  • Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
  • Add both cheeses and stir until melted.
  • Blend egg yolks into sauce.
  • Cool slightly.
  • Gently stir 1/4 of egg whites into cheese sauce.
  • Carefully fold remaining egg whites into sauce until just blended.
  • Pour into ungreased 2 quart casserole dish.
  • Bake at 350° for 45 – 50 minutes.

posted by Mountain Republic                                        recipe by unknown

contains content from: Wikipedia

Lemon Sponge Cake

A nice & light Lemon Sponge Cake from one of my Grandmother’s handwritten recipes. This one really couldn’t be any quicker or any easier.  Here we go:

Ingredients and Preparation:

  • 1 package Duncan Hines “Lemon Supreme” Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 package Jello Instant Lemon Pudding Mix
  • 4 eggs

Disregard directions on the cake mix box. Combine all ingredients in a bowl and beat well with electric mixer. Pour mixture into well greased tube pan.

Bake 55 minutes at 350°. Let cool. Remove from pan to finish cooling.

posted by Mountain Republic                                        recipe by Ruth Hagen

Traditional Lamb Cake Recipe from Griswold Vintage Mold Insert

Now that Easter is not really so far off as we would imagine, if you remember lamb cakes from your childhood or are fortunate to have someone or a bakery make one now, you are very fortunate but you can easily learn to prepare one  yourself.  All you will need is a lamb cake mold  of your choice – new or used or antique.One famous mold is the Griswold 866 (no longer manufactured).  Ebay is a good source for the vintage Griswold mold manufactured by an Erie, PA company that is now defunct.  There is one for sale today for $149 or best offer and another at auction starting at $55.  You need to shop around.  Go to this page to learn more about the Griswold  molds and to know the ones from their line that are best.

NOTE:  You do not have to use the Griswold mold or any other cast iron mold.  Heavy aluminum is OK and good success is being experienced by people using the  lighter aluminum molds.  That gives you a range of prices and sources for molds.

Here are photos of my Griswold mold that I bought on eBay a few years ago, still in its original box.

The mold comes in two parts. The two parts are NOT attached

The back piece below has vent holes (see the one in the head).

There was an insert that came with this mold that had the recipe for the lamb cake.  These inserts, (like the one below) are sold on eBay but the internet has several sources for just the recipe.

Here is the classic recipe that came with the mold in an insert like the one pictured above in the purple frame.  This is from a wonderful site found here. It includes the recipe for the icing.  I can confirm as a former librarian that the text at this site and in my insert are identical.

The key to a successful lamb cake is a carefully seasoned mold.

Cast-iron baking molds must be seasoned before being used for the first time, and re-seasoned as necessary. This helps seal the pores of the metal to prevent sticking. Here is a larger picture of a well-seasoned cast-iron lamb mold.

  1. To season a brand-new cast-iron mold or pan, heat oven to 300 degrees. Thoroughly wash the cast-iron in hot, soapy water. Rinse and dry thoroughly. Apply a liberal coat of solid vegetable shortening to every nook and cranny. Place on a baking sheet, open side up, and heat 1 hour. Cool, pour off any remaining shortening, and wipe clean with a paper towel. DO NOT WASH!
  2. Before pouring in batter, using a pastry brush, apply solid vegetable shortening to every crevice and then flour. Tap out any excess flour. The mold is now ready to be filled. After unmolding the finished product, don’t wash, just wipe the interior with a paper towel and the exterior with a damp cloth.
  3. On subsequent uses of the mold, even though it has been seasoned, before pouring in the batter, the mold must re-greased and heated for 20 minutes at 375 degrees. Reduce the oven temperature to 350 degrees and pour off any accumulated shortening, cool, and re-grease and flour before pouring in the batter. See the instructions for Easter Lamb Cake recipe.
  4. To reseason a mold or pan that is starting to stick, repeat step 1.
  5. To reseason a rusty, old cast-iron mold, heat the oven to 275 degrees. Clean the pan very well, making sure to scrub off any dried/baked on food. Dry it thoroughly and coat liberally with solid vegetable shortening. Bake the pan in the oven for at least 15 minutes. Take the pan out of the oven and pour out the excess shortening. Then put the pan back in the oven for at least 2 more hours. Repeat this process at least twice, more if the pan was really rusty.
  6. DON’T DO THIS:
    • Don’t stack cast-iron molds or pans on top of each other. They will get scratched and lose their stick-free properties.
    • To avoid condensation and, therefore, rust, don’t store cast-iron molds or pans with their lids on.

Even if you never make or eat one of these cakes, the history of holiday baking molds is fascinating.

Enhanced Carrot Cake in an Enhanced Turn of the Century Kitchen

Just park your "brolly" and come into the most interesting kitchen in, well, the United States and Texas.

A delightful family bought a large old turn of the penultimate century home in my village.  The wife, a Canadian transplant and I have cooking and art and music and home restoration and even Canada in common.  She has painted and sanded and worked her way through each room of this manse to bring a new life to an historic home.  Her kitchen is the heart of the “plant” and that is where she embellishes recipes daily.  She is a mother to three but all are in college except one.  She is, therefore, cooking for 3 and often me.

Catherine went out and found period cupboards and hutches to put in the kitchen.  She had the granite kitchen island installed with her sink across from her range/oven.  The brick pillar is what remains of a chimney for an old pot-belly stove.

Harry James is the family’s Beagle mix.  Make no mistake.  He is the king of this castle.  He stays close to the cook because it’s warm and fulfilling in the kitchen.

Large windows overlook the gardens in back of the house.  The pantry can be seen at the far end of the room.Harry James has his own chair at his own large window.

Below, a picture of an interesting lamp Catherine picked up at a garage sale.  She has an eye for prints and old things of all periods and she pulls them all together in vignettes that are fresh and imaginative and completely her own.

Behold, the better carrot cake - a lot like a better mousetrap! It really grabs you if you love fruit cakes.

Catherine loves to tweak recipes and to generally add more of the healthy ingredients to them.  With the carrot cake she baked this week, she added extra nuts (walnuts AND pecans), cran-raisins (in addition to raisins called for by the recipe), extra carrots and, in her one slip from the healthy pathway, she used coconut oil instead of vegetable.  What a moist, sweet cake.  We enjoyed it without frosting.

Just take your favorite carrot cake recipe and tweak it a la Catherine. Bravery in the culinary field of battle should be recognized.  Catherine, this is in honor of  your successful cooking campaigns over many years.  You get a SamHenry heart of appreciation ♥

The Cake Without a Name

I got this recipe when I turned 13 and it has been a favorite of mine ever since.  It’s very rich, and since it’s a chilled dessert, it’s wonderful on those warm summer nights.

Of course, it’s also wonderful on those winter nights too, with a cup of hot coffee or chocolate.  🙂

Begin the day before as this needs to chill overnight and you’ll need time to cool the crust also.

You will need:

  • 13×9 glass pan

Layer 1:

  • 1 c. flour
    ½c margarine or butter
    1 c. chopped pecans – or any nuts but walnuts aren’t very good in this recipe, and neither are peanuts.  An almond/pecan mix is pretty good, and my husband thinks hazelnuts might be good too.

Layer 2:

  • 1 c. sugar
    8 oz. cream cheese
    (half of) 1 lg container of Cool Whip (12 or 16 oz)

Layer 3:

  • 1 lg pkg Jell-o instant chocolate pudding
    1 lg pkg Jell-o instant vanilla pudding
    3 c. milk

Layer 4:

  • remaining half of Cool Whip
    Hershey chocolate bar, plain

To begin:

Layer 1

  • Preheat your over to 350° – this is the only baking you will do for this recipe.
  • If you have a food processor you can use that, or a hand mixer will work great too.  Mix the nuts, butter, and flour to a paste.  It will be lumpy because of the nuts, you’re not looking for nut dust or anything.  Press this mix evenly into the bottom of the cake pan and bake for 20 min.  Allow to cool completely before adding the other layers.

Layer 2

  • Cream together the cream cheese, sugar, and half of the Cool Whip.  Pour onto the cooled crust and spread evenly.

Layer 3

  • Don’t begin this step until you are ready.  If you make it too far in advance, the pudding will set and be very difficult to spread over the previous layer.
  • Combine the pudding mixes with the milk and mix.  Don’t follow the box directions, just pour the dry mixes into a lg bowl, add the milk and mix together.  Before it sets, pour it over the cream cheese layer, and smooth it out evenly.  Allow to set.  Since it’s instant pudding, this will only take a few minutes.  When it’s chilled, go on to the next step.

Layer 4

  • Spread the remaining half of the Cool Whip over the pudding layer.
  • Chill overnight in the fridge.  Just before serving, you can grate (part of) a plain Hershey bar over the top to make little chocolate curls for decoration, or you can add sprinkles of some type but keep in mind they will probably bleed into the topping after a while.  If that is important to you.
  • Now, eat and gain weight.  :)

If you can think of a name for this, let me know!  I was thinking Chocolate Snow Pie, but I’m no good with such things.  :)

 

posted by DarcsFalcon