November 2005 Archives

**This cake is best when made 3 or 4 days ahead of time and allowed to sit in the refrigerator until served. I would not serve it sooner than 3 days after baking.**

1 stick butter, softened
1 tsp vanilla extract
1/2 cup vegetable oil
4 large eggs, room temperature
2 cups sugar
1/2 tsp soda
1 cup buttermilk (do not substitute!)
1 1/2 tsp baking powder
2 1/2 cups plain flour
1/2 tsp salt
1 large container sour cream
3 cups coconut
1 cup sugar
1 small can coconut milk
1 tub cool whip or freshly whipped cream
Extra coconut for topping

In a large mixing bowl, cream the butter and oil. Add sugar and mix well. Add eggs one at a time. Sift together flour, salt, soda and baking powder. Alternately add flour mixture and buttermilk to sugar mixture.

Divide mixture into 3 greased cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in middle comes out clean.

Over each layer drizzle the coconut milk as you build the cake. The cake should be moist but don't make it soggy.

Mix together sour cream, 3 cups coconut, 1 cup sugar and whipped cream. Refrigerate and allow to become thickened. Spread between layers of cooled cake and on top and sides of cake.

Sprinkle remaining coconut over top and sides of cake. (I usually pack it on thick.)

Keep refrigerated.

After 3 days serve to your family.

2 tbsp butter (not margarine)
3 cups chocolate chips
1 12oz can sweetened condensed milk
1 tbsp vanilla
3/4 cup chopped pecans

Use 1 tbsp of butter and grease a 12x9 cake pan.

Over medium heat melt 1tbsp of butter. Add the chocolate chips, sweetened condensed milk and vanilla. Stir constantly until the chocolate is melted and everything is mixed well.

Add the chopped pecans and mix well.

Pour the mixture into the greased cake pan spreading evenly.

Cover and refrigerate for 2 hours.

Cut into 24 bite sized squares and store in an air tight container.

2 cans artichoke hearts in brine (NOT marinated)
1 9oz bag fresh baby spinach
1 brick cream cheese, softened
4 tbsp butter, softened
2 tbsp mayonnaise
6 tbsp milk
1/3 c parmesian cheese
1 sleeve Ritz crackers, crushed

Preheat oven to 350.

In a covered dish, microwave the fresh spinach for 5 minutes. Do not add extra liquid. In a glass covered dish the spinach will sweat and it's own steam will be enough. There will be little to no liquid.

Drain artichokes well and place in the bottom of a casserole dish.

Using a fork because the spinach will be very hot, layer the spinach on top of the artichokes.

Blend the softened cram cheese and butter together well. Add the mayonnaise. The mix should be smooth enough you can almost whip it. Slowly add the milk until you have a creamy mix.

Add salt and pepper to taste.

Pour over the vegetables in your casserole dish. Sprinkle over top the parmesian cheese.

Top with the crushed Ritz crackers. Add a few dots of butter to keep it moist. Bake until top is lightly browned.

1 cup whipping cream
3 cups chicken stock
2 tsp butter
1/4 cup diced onions
2 tsp diced celery
2 tsp flour
salt, pepper, and cayenne to taste

Cook asparagus in water until very soft.

Blend asparagus until pureed.

Saute onions in 2 tsp margarine, using a medium-sized pot.

Add celery, cook for 2 minutes.

Sprinkle on about 2 tsp flour.

Add hot chicken stock and pureed asparagus.

Add cream, boil for 5 minutes on slow heat.

Serve immediately.

This recipe is a variation/modification of one given to me by my mother-in-law.

2 lbs baby carrots
1/2 c. butter
3 large eggs
1/4 c. flour
1 1/2 tsp baking powder
1 1/4 c. sugar
1/4 tsp ground cinnamon
1 tsp vanilla
generous grating of nutmeg

Boil carrots in water until tender. Drain. Use a food processor and process until smooth. Add remaining ingredients and process well. Pour into a butter baking dish.

Bake at 350 for 1 hour 10 min. or until set.

Colby made this bread for the first time last year just before Thanksgiving. It was such a good bread we decided to have it at our Thanksgiving dinner. Also at Christmas and New Years. I think we made it a tradition. It is that time of year again and she is baking it for dinner.

2 pkg active dry yeast
2/3 c warm water (110 degrees)
6 egg yolks
3 eggs, room temperature
1/2 c. vegetable oil
1/4 c. white sugar
1 tsp salt
4 1/2 cups all purpose flour (King Arthur)
1 egg
1 pinch salt

In a large bowl dissolve yeast in water. Stir in the yolks, 3 whole eggs, oil, sugar and salt. Add about 3 half cups of flour to make a stick dough.

Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 min. You want to work in the flour about 1/2 cup at a time until incorporated. Do not dump all the flour in at once.

Place in a well oiled bowl turning to oil the entire surface of the dough. Cover the bowl with a damp cloth. Place in a warm place until double in size, about 1 1/2 hours.

Punch down the dough and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together and seal at the ends.

Place the bread on a greased baking sheet. Beat the remaining 1 egg with a pinch of salt and brush over the bread.

Let the bread sit and rise until double, about 45 mins.

Preheat oven to 375 degrees. Brush bread with egg wash again.

Bake for 40 mins or until golden.

Cool on a wire rack.

4 average sized sweet potatoes, baked
1 stick butter, softened
1/2 cup flour
1/2 cup sugar
1/2 cup light brown sugar
1/3 cup carnation canned milk
2 eggs, beaten
1 tsp. vanilla

Oil and bake potatoes until soft. When cooked handle carefully not to get burned and slip off the skins.

Mash with a potato masher. Do not use a mixer. This will make the pone fluffy. It is meant to be very dense.

Add remaining ingredients, mixing well.

Melt 2 tbsp crisco in a square baking pan.

Add mixture to hot pan.

Bake at 375 degrees for about 45 minutes or until set.

Cool completely. Cut into squares (like a brownie).

1 pan of cornbread
1 pan of biscuits
6 boiled eggs, chopped
1 med onion, finely chopped
2 stalks celery, finely chopped
cooked giblets*, chopped
approx. 3 - 4 qts chicken stock
1/2 stick butter
salt
pepper

Cook 1 pan of cornbread. Let cool and crumble into a large baking pan.

Cook 1 pan of biscuits. Let cool and crumble into the pan with the cornbread.

Boil liver, gizzard and neck (*giblets) of turkey in water with the butter and 1/2 chopped onion. When cooked, pick the meat from the neck and chop the liver and gizzard. Reserve the stock. (If you want giblet gravy buy extra from the grocer and cook them all at once with plenty of water to make a good rich stock.)

Add the meat to bread mixture.

Add chopped onion, celery and eggs.

Mix well.

Starting with the broth reserved from the giblets pour a few cups of broth at a time until the mixture is wet. Not soupy but mushy and wet enough that the biscuit and cornbread have fallen apart and are mixed well with the other ingredients.

Bake at 375 for 30 - 50 minutes. You do not want the dressing to be dry. It should brown nicely on top and smell heavenly. When served it should be slightly moist and hot.

1 cup butter, softened
1/4 cup light colored honey
1/4 cup confectioners sugar
dash of vanilla

Whip ingredients well. Spoon into butter dish and return to the refrigerator to set. Serve with hot fresh bread.

Note: dark honey will make a dark butter.

Add 1/2 cup finely chopped pecans for a great variation. Yummy!

This is a recipe from my Aunt Ethel. The best corn dish ever.

2 quarts fresh creamed corn (if you don't have fresh corn in your freezer you can use frozen corn, the yellow and white or shoepeg is best)
3 eggs
1/2 cup flour
2 c. milk
2 tbsp sugar
1 stick butter, melted
Salt and pepper

Beat eggs. Add milk. Mix well. Set aside.

Mix other ingredients well. Add the egg/milk mixture to it. Mix well.

Pour into a butter dish.

Bake at 375 until set and firm.

In a sauce pan boil the giblets of your bird (liver, gizzard, neck) with a little butter, salt, pepper, and chopped onion. When cooked and the broth is rich, strain out the meats and reserve the stock.

Bring the stock back to a slow boil. Chop the liver and gizard and pick the meat from the neck. Add to the stock. Chop 1 boiled egg and add to the stock. Make a slurry of 1 - 2 tbsp of cornstarch and cold water. Pour into the boiling stock. Wisk well as the gravy will begin to thicken as it begins to boil.

Remove from heat. Serve with dressing and turkey.

Remove the ends from fresh green beans. Cover with cold water and bring to a boil for about 3 - 5 minutes to retain their bright green color. Pour off water. Sautee with a little butter, lemon juice, salt and pepper.

While hot add 1 small jar pimento peppers, 1 small jar of tiny pearl onions (optional) (in brine not vinegar) and 1 can cream of mushroom soup.

Place in a buttered dish. Top with Durkees french fried onions.

Bake until heated through and bubbly.

2 c. freshly prepared pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
2 eggs, beaten
1 frozen pie crust

Use a small to medium size pumpkin.

Wash pumpkin. Split in half. Scrape out seeds. Rub with oil. Bake until soft and tender.

Spoon pumpkin meat into a food processor and blend until smooth.

For the Pie:

Preheat oven to 425 degrees.

Mix well 2 cups fresh pumpkin with remaining ingredients.

Pour into pie shell.

Bake 15 minutes at 425 degrees.

Reduce heat to 350 degrees. Bake another 45 minutes or until an inserted knife comes out clean.

Serve with whipped cream and a little grating of fresh nutmeg.

I am saving this recipe from Martha Stewart because I plan to make it and do not want to search for it later.

Devil's Food Cake with Chocolate Ganache

MAKES ONE 9-INCH LAYER CAKE

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans

3/4 cup Dutch-process cocoa powder, sifted, plus more for pans

3/4 cup hot water

3/4 cup sour cream

3 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups sugar

4 large eggs

1 tablespoon pure vanilla extract

Chocolate Ganache

1. Preheat oven to 350��. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.

3. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.

4. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.

5. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

Note: This recipe adapted from ���Martha Stewart���s Baking Handbook��� (Clarkson Potter, 2005)

Chocolate Ganache

MAKES ABOUT 7 CUPS



4 cups heavy cream

2 pounds best-quality semisweet chocolate, finely chopped

1/4 cup light corn syrup

1/4 teaspoon salt

1. In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.

Note: This recipe adapted from ���Martha Stewart���s Baking Handbook��� (Clarkson Potter, 2005)