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Cakes

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Baking& Cakes& Cooking& Fondues& Salads& Snacks& cookies04 Feb 2009 02:13 am

HERBS AND SPICES #2 

Marjoram

May be used both dry or green.  Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint

Leaves are aromatic with a cool flavor.  Excellent in beverages, fish, cheese, lamb, soup, peas, carrots. and fruit desserts.

Oregano

Strong aromatic odor.  Use whole or ground to spice tomato juice, fish, eggs,pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika

A bright red pepper.  This spice is used in meat, vegetables and soups.  Can be used as a garnish for potatoes, salads or eggs.

Parsley

Best when used fresh but can be used dry.  Use as garnish or seasoning.  Try in fish, omelets, soup, meat, stuffing and mixed greens.

Rosemary

Very aromatic, used fresh or dried.  Season fish, stuffing, beef, lamb, poultry, onions, eggs and bread.

Saffron

Orange yellow in color, this spice is used to flavor or color foods.  Use in soup, chicken, rice and   fancy breads.

Sage

Use fresh or dried.  The flowers are sometimes used in salads.  May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread and biscuits.

Tarragon

Leaves have a pungent, hot taste.  Use to flavor sauces, salads, meat, poultry, tomatoes and dressings.

There you have it.  A few more herbs and spices to get acquainted with.  Try them often and enjoy the new flavors in your life!!!

gogi

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Baking& Cakes& Cooking& Fondues& Salads& Snacks& cookies25 Jan 2009 08:37 pm

HERBS AND SPICES #1 

Basil 

Sweet warm flavor with an aromatic odor, used whole or ground.  Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.

Bay leaves

A pungent  flavor , use whole leaf but remove fefore serving.  Good in vegetable dishes, fish and seafood, stew and pickles.

Caraway

Has a spicy smell and aromatic taste.  Use in cakes, breads, soups, cheese and sauerkraut.

Chives

Sweet mild flavor of onion, this herb is excellent in salads, fish, soups and potatoes.

Curry Powder

A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish and vegetables.

Dill

Both seeds and leaves of dill are flavorful.  Leaves may be used to garnish or cook with fish, soup, dressings, potatoes and beans.  Leaves of the whole plant may be used to spice dill pickles.  

Fennel

Both seeds and leaves are used.  It has a sweet hot flavor.  Use in small quantities in pies and baked goods.  Leaves can be boiled with fish.

Ginger

A pungent root, this aromatic spice is sold fresh, fried, or gound.  Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Try to become more acquainted with the herbs and spices available.  They really do enhance your cooking and baking. 

More info on herbs and spices later.

Gogi

 

 

 

 

 

 

 

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Baking& Cakes& dESSERTS13 Jun 2008 11:17 pm

EASY SHORTCAKE 

Take note of this easy shortcake.  Use strawberries, peaches, berries or anything you would like on this.  It is quick and easy!!!

2 i/2 cups of biscuit mix

1/2 cup milk

1/4 cup sugar

1/4 cup butter melted

4 cups of fruit at least

Preheat oven to 425 degrees

Combine all ingredients.

Put into 8" round or square pan ungreased.

Bake 15 to 20 minutes.

Cool  and cut into squares.

You might even want to add a little whipped cream or ice cream to this old fashioned shortcake.

Enjoy,

gogi

 

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Baking& Cakes& dESSERTS11 Jun 2008 03:40 am

ONE BOWL SOUR CREAM CAKE 

This is a great recipe when you are pressed for time.  I was visiting a friend and a friend of hers stopped by with this delightful cake.  Needless to say this was a real treat.  Thanks Mary Maskell, we certainly enjoyed giving this cake the taste test.  It was wonderful surprise that morning!!!!

2 1/4 cups flour

2 cups sugar

1 tsp. grated lemon peel

1 cup margarine (do not use spread)

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. baking soda

1 cup sour cream

3 large eggs

Combine all ingredients in a large bowl.  Blend at low speed.  Then beat at medium speed for 3 minutes.  Pour batter into greased and floured 10 inch tube pan.  Bake at 325 degrees for 60-70 minutes or until cake springs back when touched.  Cool cake for 15 minutes and remove from pan.

Lemon glaze:  Mix together and drizzle on cake 1 cup powdered sugar and 1 to 2 tsp. lemon juice.

Enjoy,

gogi

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Baking& Cakes& Cooking& dESSERTS08 May 2008 05:12 pm

CROCKPOT PUDDING CAKE 

Do you have errands to run and have to be gone for a few hours?  How about getting dessert started before you leave? 

 

1 chocolate cake mix

1 box instant pudding mix

4 eggs

1 pint of sour cream

3/4 cup oil

1 cup water

6 oz. chocolate chips

Mix and pour into  crockpot on low.  cook for 6-8 hrs.  Serve with ice cream or whipped cream.  DELICIOUS!!!

Now if you really want to make it easy on yourself, tear or chop up some lettuce and add leftovers from the frig.  This could be ham, chicken, tuna, carrots, olives, tomatoes, cucumbers, green onions, grated cheese, chopped bacon, mushrooms, you name it.  That could be your main course with your choice of dressing.  Now you have dessert and your main course ready to serve. Just pop it into the frig until you get home.

Be stress free and enjoy!

gogi

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Baking& Cakes& Holiday Recipes& dESSERTS15 Apr 2008 12:37 am

RUM CAKE 

 

 

Previously, I gave you a rum cake recipe from a friend of mine. It actually was not a legitimate recipe and just made for a good laugh! This recipe is very legitimate. It is so easy and made with Bacardi Rum and Jello pudding. In fact the recipe recommends you use Bacardi Rum and Jell-O pudding. This is one of my family’s favorites during the holidays.
 
1 cup chopped walnuts or pecans
1 18 ½ ounce of yellow cake mix*
1 3 ¾ ounce pkg of Jello-O vanilla instant pudding and pie filling
4 eggs
½ cup cold water
½ cup cooking oil
½ cup Bacardi dark rum 80 proof
.
*If using cake mix with pudding already in it, omit the pudding and use 3 eggs instead of 4, 1/3 cup of oil instead of ½.
 
Glaze:                                                                
 
¼ lb. of butter (or 1 stick)
¼ cup water
1 cup granulated sugar
½ cup Bacardi Rum
 
Preheat oven to 325 degrees. Grease and flour a 10” tube or 12 cup Bundt pan sprinkle nuts in bottom of pan. Mix all ingredients together and bake l hour. 
 
Cool. Invert cake on plate and prick top so when you brush the glaze on the cake it will be able to absorb the glaze better. Brush the glaze evenly over top and sides until the glaze is gone.
 
Glaze directions;
 
Melt butter, water, and sugar in pan. Boil, stirring constantly for 5 minutes. Remove from heat and add rum. 
 
Keep cake in a covered cake plate and it will stay moist and the flavor will be more intense and wonderful.
 
Enjoy
 
 

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Baking& Cakes& Cooking& Holiday Recipes& dESSERTS13 Apr 2008 03:43 am

POUND CAKE 

Do I have a story for you today!! I was going through my recipes looking for a pound cake recipe of which I have many, and I found one that had been given to me back in the late 50’s or maybe early 60‘s by my good friend Barbara McKenzie. Here name is now Barbara McGuire. I got to reminiscing and decided to try to look her up on the internet. To my surprise I found her. She is still in Macon Georgia and over the years has become a true southern bell. I was so excited about being able to chat with her after all these years. We talked and talked and I asked her if I could post her recipe and she said yes, so here it is……….
 
You must have a cold oven. Do not preheat. This is ½ of a recipe- double it if you like.
 
6 medium eggs
1 ¾ cups sugar
½ lb. butter
2 cups plain flour
 
Separate eggs. Beat egg whites until stiff and set aside.
Cream butter and sugar adding egg yolks one at a time.
Add flour on low speed.
Last add well beaten egg whites.
Flavoring is optional. She uses lemon and vanilla. 
 
Put cake in tube pan or angel food cake pan.
Put cake in oven and turn oven to 325 degrees.
 
Bake 40 minutes and check for doneness. If not done, increase time and keep checking. Depending on your oven it could take a little longer. Half of a recipe does not take as long as it would if you doubled the recipe.   
 
I have been telling you folks all along that cooking brings family and friends together. Today I proved it. What a great day!!!!
 
Enjoy,
 
Thanks Barb for the recipe!!!

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Baking& Cakes& Cooking& Holiday Recipes23 Mar 2008 05:49 pm

ORANGE KISS ME CAKE 

This was a recipe given to me by my mother-in-law 48 years ago. It is absolutely scrumptious!
 
I large orange
1 cup raisins
1/3 cup chopped walnuts
 
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup sugar
 
½ cup shortening
¾ cup milk
2 eggs
¼ cup milk
 
 
Topping:
1 tsp. cinnamon
1/3 cup sugar
¼ cup chopped nuts
 
Squeeze juice out of the large orange. Set aside. Cut stem off of the end of orange rind and grind. Set aside.
 
measure and set aside l cup of raisins and l/3 cup of walnuts.
 
Sift flour, baking soda, salt and sugar together. 
 
Add ½ cup shortening and ¾ cup milk to flour mixture above. Mix with mixer.
 
Add 2 eggs and another ¼ cup of milk to the mixture and fold in the orange juice, rind and raisin mixture.
 
Bake at 350 degrees in a greased 12 x 8 x 2 or a l3 x 9 pan for 40-50 minutes. 
 

While still warm sprinkle with sugar, cinnamon and nut topping.  

 

Serve with a nice cup of coffee or hot tea.  Enjoy, gogi

 

 

 

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Baking& Cakes& Holiday Recipes08 Mar 2008 06:34 pm

BEST RUM CAKE EVER 

 
 
This is a totally different recipe and you will be totally relaxed when you finish making it. If you are making it for a party etc., do not take or deliver it the same day. You shouldn’t be at the wheel of a vehicle for about 48 hours. Enjoy!
 
 
1 or 2 quarts of rum
1 cup butter
Nuts
lemon juice
2 large eggs
4-6 cups flour??
brown sugar
1 tsp. soda
1 tsp. sugar
baking powder
1 cup dried fruit
 
Before you start, sample the rum to check for quality (good, isn’t it?) Now go ahead.  Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. REPEAT.
 
With an electric mixer, beat one cup of butter in a large fluffy bowl. Add one seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open the second quart, if necessary. Add 2 large eggs, 2 ups fired druit and beat till high. If druit gets tuck in beaters, just pry it loose with a drewscriver. Sample the rum again, check for tonscisticity. Next, sift 3 cups pepper or salt (it really doesn’t matter which.) Sample the rum again. Sift 1 pint of lemon juice. Fold in chipped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the oven and ake, Check the rum again and go to bed. Sweet dreams!!!
 
This was given to me by a friend named Bob Kerr who has since passed. He was quite a comedian in his own way. He was always coming up with something funny. I have made small rum cakes for gifts and put this recipe tied with a ribbon with the cake. It is a great conversation piece.
 
Enjoy,

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