Monday, July 4, 2016
American Flag Cake
recipes adapted from ourbestbites.com
1 c. butter
1 1/2 c. buttermilk
2 c. white-wheat flour
1 1/3 c, white sugar
1/2 tsp. salt
1 tsp. baking soda
3 tsp. vanilla
1 recipe cream cheese frosting (recipe below)
1 pint blueberries, rinsed
1 quart strawberries, rinsed, hulled and sliced
1. Preheat oven to 350 F. Line a half sheet (13x18") with 2 equal sized pieces of parchment paper.
2. Combine the butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat.
3. In a large mixing bowl combine the flour, sugar, baking soda, and salt. Add the buttermilk/ butter mixture and mix until combined. Add the eggs and vanilla to the cake mixture after tempering the egg mixture. Mix until smooth. Pour the batter into the prepared baking sheet and bake for 18-24 minutes or until a pick inserted into the center comes out clean. (baking time will vary depending on oven...mine was done after 18 minutes.)
4. When the cake has cooled, cut the cake in half right along the parchment paper. Transfer the first half of the cake to your serving platter or a smaller pan; this is the first layer. Careful to keep parchment under the cake. Spread about a third of the frosting evenly over the cake. Top with alternating columns of slices of strawberries and blueberries. Spread a thin layer of frosting on top of the other half of the sheet cake to act a s a glue to the 1st layer.
5. Flip the 2nd half of the sheet cake over on top of the 1st layer. Remove parchment paper from 2nd layer. Cover cake with remaining frosting.Lightly mark a flag pattern into the frosting, then fill the upper left rectangle with blueberries and every other stripe with strawberry slices. Cover and refrigerate until ready to serve.
Tip: You can use toothpicks to keep your plastic wrap from smearing your frosting.
Cream Cheese Frosting
2 8-oz. packages cream cheese at almost room temp.
1/2 c. unsalted butter at almost room temp.
1 1/3 c. sifted powdered sugar
1 tsp. vanilla extract
In a food processor pulse butter until smooth. Add cream cheese and pulse until combined. Add in powdered sugar and vanilla; pulse til smooth. Refrigerate frosting and anything you've frosted that is not eaten immediately.
Thursday, May 5, 2016
3 T. olive oil
4 cloves garlic, minced
1/4 c. unbleached all-purpose flour
1 1/4 c. unsweetened plain almond milk
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder
In a saucepan saute garlic in olive oil over medium heat. Careful not to brown garlic. Add flour and whisk together. Continue whisking for a few minutes. Add almond milk, a half cup at a time, whisking after each addition.
Place sauce in blender with seasonings. After pulsing a few times, return it to the saucepan and heat til warm.
Friday, April 15, 2016
Brazilian Cheese Bread
Makes 24 mini Cheese Puffs
Recipe adapted from simplyrecipes.com
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 grams) tapioca flour or potato starch
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
- 1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
1) Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2) Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3) Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4) Bake in the oven for 15-20 minutes, until all puffy. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Tuesday, April 5, 2016
My mom made this recipe recently for my Dad's birthday party and several people asked for the recipe, so here it is:
Mom's Mac and Cheese
8 oz. elbow macaroni (2 cups)
2 cups shredded sharp cheddar
1/2 cup Parmesan
3 cups milk
1/4 cup butter
2 1/2 tbs. flour
2 tbs. butter
1/2 cup breadcrumbs
1. Cook macaroni - boil 6 minutes for "al dente".
2. Melt butter in a pan on medium heat. Stir in flour to make a roux. Add milk slowly, stir constantly on low heat. Stir in cheeses til melted and sauce becomes thicker. Put macaroni in a large casserole dish and stir well.
3. Topping: melt butter in a saucepan, add breadcrumbs and brown. Spread over the macaroni to cover; sprinkle with paprika.
4. Bake @ 350 degrees for 30 minutes.
Mom's Note: I tripled the recipe, using a Romano/Parmesan mix for 1/2 cup of the cheese, and prepped it all the day before, so just popped in the oven 30 minutes the next day.
Eri's Note: Mom toasted some whole wheat bread to make her own breadcrumbs.
Tuesday, March 1, 2016
Recipe adapted from Bobby Flay on foodnetwork.com
Makes 15 biscuits
- 4 c. bread flour, plus more for dusting
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 12 T. unsalted butter, cut into small pieces
- 1 1/2 c. cold buttermilk
- 1/2 c. whole milk
- 1/4 tsp. freshly ground pepper, not super fine and not course, somewhere in between
- 2 T. melted butter
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated.
Cut in the butter using your fingers or a pastry cutter just until the butter pieces are incorporated. Add the buttermilk and gently mix until the mixture just begins to come together. Add the whole milk and gently mix just until there is no longer any dry flour.
Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about a 1/2 inch thick. Cut into biscuits by pressing a 2-inch round cutter straight down into the dough to cut out biscuits. (Do not twist the cutter because that will hinder the biscuit from rising properly.) Press together the scraps of dough, and repeat the process.
Place the biscuits on the prepared baking sheet. Lightly sprinkle the biscuits with the black pepper. Place biscuits on baking sheet so that they are just touching, this will help the biscuits rise. Bake the biscuits until lightly golden brown, 12 to 14 minutes. Move the biscuits off the baking sheet and onto a cooling rack. Brush the tops and sides of the biscuits with the melted butter. Enjoy!
Saturday, February 27, 2016
Recipe by Micheal Grant
- 8 oz. Velveeta cheese
- 1/2 c. shredded Vermont White Cheddar cheese
- 2 c. whole milk
- 1 1/3 lb. lean ground beef (93/7)
- 1/4 tsp. Salt
- 1/2 tsp. fresh ground Pepper
- 1/2 tsp. Garlic powder
- 1 med. onion, chopped
- 1 c. water
- 16 oz. pkg. Extra-wide egg noodles
- 1 10 oz. can Rotel Diced Tomatoes & Green Chilies-(Mild)
- 4 c. chicken broth made from Premium Better Than Bouillon Roasted Chicken Base
- 1/2 tsp. Cumin
- 1/4 tsp. ground Corriander
- 1/2 tsp. dried Oregano
- 1/2 tsp. 365 Carribean BBQ Seasoning
1. Combine Cheese sauce ingredients in a microwave safe dish and melt in microwave until smooth, stirring every 30 seconds. Set aside.
2. In a large, deep skillet, brown beef seasoned with salt, pepper, and garlic powder.
3. Add onion to pan and saute for about one minute. De-glaze pan with 1 c. water.
4. Let cook until onions are soft, then add noodles to pan.
5. Add Rotel, cheese sauce, chicken broth, Corriander, Oregano and Carribean BBQ seasoning to pan.
6. Bring mixture to a boil, then simmer on medium-low heat for about 10 minutes.