Category Archives: Recipes

No-Bake Strawberry Icebox Cake

02 Tuesday Apr 2013

Posted by in Baking, Cooking, Recipes

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No-Bake Strawberry Icebox Cake

serves 8 to 12

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Billie’s Italian Cream Cake

02 Tuesday Apr 2013

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“Billie’s Italian Cream Cake”
http://sweetapolita.com/?s=Italian+Cream+Cake

Ingredients: For the cake:
5 eggs, separated (then brought to room temperature)
1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
1 cup (237 mL) vegetable oil
1 cup (200 g/7 oz) granulated sugar
1 tablespoon (15 mL) pure vanilla extract
1 cup (100 g/3.5 oz) sweetened flaked coconut
2 cups (260 g/9 oz) all-purpose flour
1 teaspoon (5 g) baking soda
1 teaspoon (5 g) baking powder
1 cup (237 mL) buttermilk (or 1 cup milk mixed with 1 teaspoon white vinegar), at room temperature

For the icing:
Two 8-ounce packages cream cheese
1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
2 teaspoons (10 mL) pure vanilla extract
2 pounds (1 kg) powdered sugar
1 cup (110 g/4 oz) chopped pecans
1 cup (100 g/3.5 oz) sweetened flaked coconut

Method: For the cake:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans (from Sweetapolita: I used three 8-inch round pans) or 2 quarter sheet pans, or one 9 x 12-inch pan.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they’re stiff. Transfer them to another bowl, and then clean the mixing bowl and beater.

3. Combine the butter, vegetable oil, and granulated sugar in the mixing bowl and mix until light and fluffy, about 3-5 minutes. Add the egg yolks and vanilla and beat until smooth.

4. Add the coconut and beat to combine.

5. Combine the flour, baking soda, and baking powder in a medium bowl, and then add to the mixer bowl, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix for a few seconds between each addition.

6. Add the stiff egg whites by gently folding into the mixture by hand until they’re incorporated.

7. Divide the batter among the pans and spread it out evenly. Bake until a toothpick inserted into the center comes out clean, about 15-18 minutes.

8. Let cool on wire rack for about 10 minutes in pans, and then turn out onto the wire rack to cool completely.

For the icing:
1. Combine the cream cheese, butter, vanilla and powdered sugar in the bowl of an electric mixer (can use whisk or paddle attachment) until very light and fluffy, about 5 minutes.

2. Add 3/4 cup of the chopped pecans and all of the coconut and mix until combined.

Assembly:
1. If using round cake layers, stack them onto desired cake plate or board with generous amount of filling between each layer. If using the quarter sheet pans, cut them in half lengthwise, resulting in 4 rectangular layers, and spread a generous amount of filling between each layer.

2. Cover the stacked cake with the remaining icing and top with remaining chopped pecans.

Store leftovers in the fridge.

Sweetapolita’s Notes:
I used three 8-inch round cake pans (rather than 9-inch) for a slightly thicker cake layer.

I added 1/2 teaspoon of salt to the batter and a pinch of salt to the icing.

This cake is amazing day 1, 2, and likely for several more. Keep covered and refrigerated and bring to room temperature if you’re serving leftovers. The oil in the cake keeps it super moist, even in the fridge. The cream cheese in the frosting is why it should be kept refrigerated.

This recipe is now in my top 5 best-loved cakes, so you can imagine how yummy it is!

From the book The Pioneer Woman Cooks: Food from My Frontier

Holiday Potato Puff!

02 Tuesday Apr 2013

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Holiday Potato Puff!

9-10 medium potatoes, peeled and diced
1 tsp. salt
4 oz. cream cheese, softened
1 cup half and half (can use milk)
3/4 cup butter
2 cups shredded cheddar cheese
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 tsp. black pepper
2 eggs, beaten
1/4 cup chives, chopped (optional)


Place peeled and diced potatoes in a pan covered with water. Add 1 tsp. salt to water.  Cook until tender. Drain well.  Place them back in the warm pan with the cream cheese.  Mash potatoes with the cream cheese until smooth.  

In a saucepan, melt together the butter, cheese and half and half (or milk) until smooth.  Pour into the mashed potatoes and fold in the beaten eggs.  Add the black pepper, seasoned salt and garlic powder.  Blend all together until smooth.  

Pour into a casserole dish that has been sprayed well with nonstick cooking spray.  Sprinkle the top with a little more seasoned salt or a little paprika.  Place in a preheated 350 degree oven for about 40 minutes or until slightly puffed and golden brown.  If you like sprinkle with the chives right before serving.  This is always a hit and there usually isn’t a bite left!
 
 
You can prepare this the night before or the morning of your dinner, cover and refrigerate.  Take it out and allow to stand at room temperature for about 30 minutes before baking.
 

Lemon Pasta Salad

29 Friday Mar 2013

Posted by in BBQ, Cooking, Picnic, Recipes

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Lemon Pasta (made a day in advance and served cold)
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1-2 lemons (juice and zest)
2 tsp kosher salt
1 tsp black pepper
1 pound pasta
1/2 cup freshly grated Parmesan or Romano cheese
–  ½-1 bag of baby arugula
– 1 pint grape tomatoes, halved
– 1 10 oz package of frozen peas, thawed
Cook pasta: Boil water and start to cook pasta according to package directions.
Saute garlic: Meanwhile, in a medium saucepan, heat olive oil over medium heat. Cook the garlic briefly (less than 1 minute or so, careful not to burn).
Cook and reduce: Add the heavy cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken.
Combine: Add the sauce to the cooked pasta. Add the vegetables. Add the cheese at the end.
Serve: Serve with extra cheese, if you like.

http://jamiekrell.com/food/food-fix-bbq/

IMPOSSIBLE COCONUT CUSTARD PIE

29 Friday Mar 2013

Posted by in Baking, Cooking, Recipes, Southern Dishes

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IMPOSSIBLE COCONUT CUSTARD PIE(Quick and EASY!!!.)
….http://www.justapinch.com/recipes/dessert/pie/impossible-coconut-pie.html
Cook time: 50 Min  Prep time: 5 Min  Serves: 6-8 servings

Ingredients

2 c milk
1/4 c margarine or butter
1/2 tsp vanilla
1 tsp coconut extract
4 lg eggs
1 c shredded or flaked coconut
3/4 c granulated sugar
1/2 c bisquick baking mix

Directions

1. Heat oven to 350^. Butter a 9 or 10- inch pie plate. Place all ingredients in blender container. Cover and blend on high 15 seconds. Pour in buttered pie plate. Bake until knife inserted in center comes out clean. 50-55 minutes; cool.

Corn Bread

29 Friday Mar 2013

Posted by in Baking, Cooking, Recipes, Southern Dishes

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The Recipe! 

You’ll need:

•1 cup self rising cornmeal

•1/2 cup self rising flour

•3/4 cups buttermilk

•2 eggs, lightly beaten

•1/4 cup plus 2 tablespoons bacon grease or vegetable oil

1.Preheat oven to 350F. (Or to 425F for a darker cornbread).

2.Put 2 tablespoons of oil or grease in a cast iron skillet and place in the oven to preheat with the oven temperature. If you just have a casserole dish and no iron skillet, skip this part, and just lightly grease the dish.

3.Combine cornmeal, flour, buttermilk and eggs in a mixing bowl. Stir to combine, add bacon grease or vegetable oil, and pour into the hot cast iron skillet. 

4.Bake for about 20 minutes at 350F, or until golden brown. Alternately, if you wish the darker cornbread, bake for about 15 minutes at 425F. 

5.Invert the cornbread pan over a platter, to allow the crispy underside to be on top. All done!

This is fabulous hot out of the oven with just butter. This is wonderful with fried chicken, by the way, or warmed for breakfast with a little syrup. Or cold for that matter!