Honey Pecan Chicken

 for four

• 2 Tbsp. kosher salt
• 4 cups water
• 2 lg. boneless, skinless chicken breasts (26 oz. total)
• Cooking spray
• 1/3 cup honey
• 1 1/2 tsp. Dijon mustard
• 1 1/2 tsp. hot sauce (such as sriracha)
• 1 cup pecans, toasted and finely chopped
• 1 cup cornflake cereal, crushed

1. In a large bowl, dissolve salt in water. 
2. Halve chicken breasts lengthwise to create 4 thin chicken cutlets. 
3. Submerge in salt water and brine for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Preheat oven to 425°F and coat a 13- x 9-inch baking dish with baking spray. 
5. Discard brine and pat breasts dry.
6. In a large shallow dish, whisk together honey, mustard, and hot sauce.
7. In a second shallow dish, combine the pecans and cornflakes.
8. Dip each dried cutlet first into the honey mixture, turning to coat, and then into the pecan mixture, making sure that each piece is evenly and thoroughly coated.
9. Place cutlets into the prepared baking dish and bake until a thermometer inserted into the thickest part reaches 165°F, about 20 minutes

Slow Cooker Butter Chicken with Vegetables

•  1 tsp EVOO
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tbsp fresh grated ginger
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 lb boneless, skinless chicken breast cut into bite-sized cubes
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup no salt added crushed tomatoes
• 1/2 cup light coconut milk
• 1/2 cup plain Nonfat Greek yogurt
• salt to taste
• 2 cups cooked brown rice

1. In a large skillet, heat olive oil over medium heat. 
2. Add onion and sauté for 3–4 minutes until softened. 
3. Stir in garlic, ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper. 
4. Cook for 1 minute until fragrant.
5. Transfer the onion mixture to the slow cooker. 
6. Add chicken, carrots, zucchini, crushed tomatoes, coconut milk, and salt. 
7. Stir to combine.
8. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and fully cooked.
9. Once the chicken is cooked, stir in Greek yogurt to create a creamy sauce.
10. Divide the cooked brown rice among 4 bowls or plates. 
11. Spoon the butter chicken and vegetables over the rice. Garnish with fresh cilantro.

Homemade Hamburger Helper

 4 servings

• 1 pound 80/20 ground beef
•  1/2 cup finely chopped yellow onion
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
•  1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
•  2 1/4 cups beef broth, divided
•  1 cup milk
• 1 cup uncooked elbow macaroni
• 1 teaspoon cornstarch
•  6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)

1. Heat a large, deep-sided skillet over medium-high heat. 
2. Add the beef and onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes. 
3. Spoon off and discard any fat.
4. Stir in the tomato paste, chili powder, garlic powder, salt, and pepper. 
5. Cook, stirring constantly, until fragrant, about 1 minute.
6. Add 2 cups of the beef broth and bring it to a boil over high heat. 
7. Once boiling, stir in the milk and macaroni, then reduce the heat to medium. 
8. Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
9. Stir together the cornstarch and the remaining 1/4 cup of beef broth in a small bowl until combined. 
10. Add the cornstarch mixture to the skillet. 
11. Bring to a simmer over medium heat, then cook, stirring often, until the sauce thickens slightly and becomes glossy, about 3 minutes.
12. Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated. 
13. Allow to sit and thicken about 5 minutes before serving.
14. Store in an airtight container in the fridge for up to 4 days. 
15. Add a splash of water before reheating to help loosen up the sauce.

Savory Vegetable Egg Muffins

•  2 large zucchini, shredded and squeezed
• 2 large carrots (shredded) 
• 1 large red bell pepper (finely diced)
• 1/4 cup red onion (finely diced) 
• 2 large eggs and 2 oz egg whites
• 1/4 cup low-fat milk 
• 1/2 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp smoked paprika
• 1/4 cup reduced-fat shredded cheddar

1. Preheat the oven to 375°F (190°C) and line a muffin tin with 8 paper liners or lightly grease the cups with cooking spray.
2. Shred the zucchini and carrot, then squeeze out excess moisture using a clean towel.
3. Dice the red bell pepper and red onion, and combine all the vegetables in a bowl.
4. In a medium bowl, whisk together the eggs, egg whites, and low-fat milk until well combined.

Sausage and cheese egg bake

  for 8

• 1 lb sweet Italian sausage
• 12 eggs
• 1 cup cottage cheese
• 1 tbs olive oil
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 3 cups baby spinach, rough chop
• 1 cup shredded mozzarella cheese
• salt and pepper to taste

Optional Topping: Sriracha sauce

1. Spray both sides of your sausage with olive oil. 
2. Cook you sausage in an air fryer for twenty minutes on 400° F, flipping mid way through. 
3. You can also cook them in a pan. 
4. When they're done, chop them up into bite-sized pieces.
5. Preheat your oven to 375° F. 
6. Spray a 9x13-inch baking dish with olive oil.
7. Sauté your chopped bell pepper for 1 to 2 minutes in a pan heated with olive oil. 
8. Add the scallions and stir for 1 minute. 
9. Remove and set aside.
10. In a large bowl beat your eggs for a minute or two. 
11. Mix in the cottage cheese and then fold in the bell
12. pepper- onion mixture, the chopped spinach and cheese. 
13. Season with salt and pepper to your preference.
14. Transfer this mixture to your prepped baking dish and bake for 45-50 minutes. 
15. Allow to cool for 15 minutes before slicing.

NOTE: Chopped and cooked bacon can be substituted for the sausage.

Any vegetables may be sauteed and used in this recipe.

Any shredded cheese or crumbled feta may be used.

Top with some Sriracha sauce for a little kick, if desired.

Butternut Squash Casserole

•  1 (3 to 4 pound) butternut squash
• 1 cup white sugar
• 1 ½ cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 large eggs
• ¼ cup butter, melted
• ½ (16-ounce) package vanilla wafers, crushed
• ½ cup butter, melted
• 1 cup brown sugar

1. Gather all ingredients. 
2. Preheat the oven to 425 degrees F (220 degrees C).
3. Put butternut squash in the microwave and cook on high until soft, 2 to 3 minutes. 
4. Cut in half, scoop out seeds, and cube.
5. Bring a large pot of water to a boil. 
6. Add squash and cook until tender, about 15 minutes. 
7. Drain and mash.
8. Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup melted butter in a 9x13-inch casserole dish.
9. Bake in preheated oven until set, about 45 minutes.
10. Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
11. Crumble over the top of the cooked casserole and return to the oven to brown.

NOTE:

You can use frozen butternut squash cubes to speed things up.

Season with cinnamon, nutmeg, or pumpkin pie spice for a different flavor.

Use chopped pecans in the topping instead of crushed wafers.

15 SERVINGS

Simple Artichoke Dip

• 1 (14- ounce) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese

1. Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. Mix artichoke hearts, mayonnaise, and Parmesan cheese together in a bowl until well combined.
3. Spread mixture in a 9x13-inch baking dish.
4. Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.

No pasta butternut squash lasagna

for 4

• olive oil spray
• 3/4 lbs butternut squash peeled + sliced thin
• 4 thin slices prosciutto
• 8 oz shredded mozzarella
• 1 1/2 tbsp pesto
• 1 1/2 tbsp grated parmesan cheese
• 1/2 tsp dried oregano
• chili pepper flakes (if desired)

1. Preheat your oven to 400°F. 
2. Grab a 9x13-inch baking dish and spray the bottom and sides with olive oil.
3. Slice your butternut squash between 1/8 and 1/4 inch thick. 
4. Layer the squash on the bottom of the baking dish, overlapping slightly. 
5. Add 4 slices of prosciutto, then a layer of mozzarella. 
6. Next layer, add the squash, then brush on the pesto, and then the mozzarella. 
7. Last layer, add the squash, prosciutto, and then cheese. 
8. Sprinkle with grated Parmesan, dried Italian herbs, and spray with olive oil. 
9. Bake for 40-45 minutes.
10. I had to cover mine for the last 20 minutes to prevent over-browning.
11. Allow to cool 10 minutes, then slice and top with chili pepper flakes to serve.

NOTE: you can omit the prosciutto if you like but you may want to add some salt for flavor.

Blackened Fish

  for 3

• 1/2 tablespoon paprika
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted, divided
• 3 (4-ounce) fillets of trout

1. Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
2. Heat a heavy cast-iron pan on high heat until extremely hot, about 10 minutes. 
3. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.
4. Dip each fillet into butter, turning once to coat both sides.
5. Sprinkle both sides of the fillets with the spice mixture; gently pat the mixture onto the fish.
6. Working in batches, place fillets into the hot pan without crowding. 
7. Carefully pour about 1 teaspoon of melted butter over each fillet. 
8. Cook until fish has a charred bottom, about 2 minutes. 
9. Turn fillets and spoon about 1 teaspoon melted butter over each.
10. Continue cooking until bottoms are charred, 1 to 2 minutes. 
11. Repeat with the remaining fish. 

Hollywood Two-Toned Cheesecake

 When I was a child, my Mom would make something called the Hollywood Two-Tone Cheesecake. This was what I could only describe as a delicious, semi-dense, and very cheesy cheesecake. I don't know what made it better than any other cheesecake, maybe the process? 

Anyway, one day I was admiring Mom as she made it and asked her how she ever came up with the recipe. I thought Mom was a genius! In her humble way, she looked at me and said, "My dear friend, Julia, gave it to me." Then she went back to cooking. For many years, I wondered why we never met this dear friend, Julia. Then one day, on PBS reruns, I saw Julia Child making Mom's cheesecake. And then I knew Mom's secret!

To this very day, Julia's cheesecake remains a hit with everyone!

First, make the Crust:

• 1 1/4 cups crushed Zweibach (if you can't find it, you can use biscotti)
• 1/4 cup sugar
• 1/4 cup melted butter, cooled

1. Butter the bottom and sides of a spring pan.
2. Mix together pressing into a spring pan, with 1/4 inch at the bottom and working halfway up the sides.
3. Chill for one hour.

Second, the filling:

• 1 lb cream cheese, full-fat, room temperature
• 1/2 cup sugar
• 2 large eggs
• 3/4 tbsp vanilla

1. It's very important that your eggs and cream cheese are at room temperature. Otherwise, you have to beat it like crazy, which results in a too-soft filling that won't set up properly.
2. Mix all the ingredients together, then pour into the crust. 
3. Bake for 20 minutes at 375, then cool for 1 hour after removing and finishing.

The third fill or top tone:

• 1-pint full-fat sour cream
• 1/4 cup sugar
• pinch of ground cinnamon
• 1 tsp vanilla

1. Increase the temperature to 475.
2. Mix all of the above together and pour over the cake, and bake for 10 minutes.

This cake doesn't need a decoration, but you can if you like. 

The main thing is to chill it overnight, a minimum of 10 hours, before serving.

NOTE: To avoid cracks on top for both segments, make sure to use a water bath approach:

Wrap the bottom of the springform pan with foil, up the sides, to prevent water from leaking in.

Place in a larger pan (not a springform pan) and fill to 1/4 the way up the sides of the springform pan.

Then proceed to bake. 

German Chocolate Cake

 full recipe

This is my hubby's favorite cake, and I suspect that, if he could live off of anything and only one thing, it would be GCC. There are box mixes and canned frostings out there, but none of them impart the same lusciousness as a real GCC.

Because I wasn't raised in the chocolate kingdom, I never learned how to make this at my mother's knee. Later, after I got married, hubby began to request this cake every year on his birthday and then, as time went by, on our anniversary. Then, as the years passed, on my birthday and...well, you get the idea. I got this recipe from a friend many years ago who said, “I just don't have the patience and energy to do it!”

Believe me, it's worth both.

The Cake Part

• 2 cups granulated sugar
•  1-3/4 cups all-purpose flour
•  3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
•  1 1/2 teaspoons baking soda
•  1 teaspoon salt
•  2 large eggs
•  1 cup buttermilk
•  1/2 cup oil (vegetable or canola oil)
•  2 teaspoons vanilla extract
•  1 cup boiling water

1.  Set oven to 375
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
3.  In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined.
4.  Add the wet ingredients to the dry ingredients and mix to combine.
5.  Stir in boiling water (batter will be very thin).
6. Pour batter into prepared pans.
7. Bake for 25 - 35 minutes (depending on your cake pan size.
8.  The 9'' pan takes less time to bake, or until a toothpick inserted in the center comes out clean or with few crumbs.
9.  Cool for 5 minutes in the pan and then invert onto wire racks to cool completely.                        

[Note, do not invert on racks if making cupcakes, just place them on racks to cool].

The Coconut-Pecan Stuff

•  1/2 cup light brown sugar
•  1/2 cup granulated sugar
•  1/2 cup butter
•  3 large egg yolks
•  3/4 cup evaporated milk
•  1 Tablespoon vanilla extract
•  1 cup chopped pecans
•  1 cup shredded sweetened coconut

1. In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Stir to combine and bring the mixture to a low boil over medium heat.
3.  Stir constantly for several minutes until the mixture begins to thicken.
4.  Remove from heat and stir in vanilla, nuts, and coconut.
5. Allow it to cool completely before layering it onto the cake.

The Chocolate Frosting 

(note: you do not have to do this, just increase the amount of pecan frosting that you make but I happen to love this!)

•  1/2 cup butter
•  2/3 cup unsweetened cocoa powder
•  3 cups powdered sugar
•  1/3 cup evaporated milk
•  1 teaspoon vanilla extract

1. Melt butter, cool
2. Stir in cocoa powder.
3. Alternately add powdered sugar and milk, beating to a spreading consistency.
4. Add a small amount of additional milk to thin the frosting, or a little extra powder, until you reach your desired consistency.
5. Stir in vanilla.
6. Whip everything together and frost in between the layers, and use to garnish.

===========================================

NOW- IF YOU WANT TO MAKE CUPPY CAKES!

You will want to fill the cupcake tins less than half full to avoid overflowing, and bake for approximately 20 minutes, or until the toothpick test passes. If you want to make filled cupcakes, you can hollow out with a knife, but anything hollow will also work.

Cupcake fill ideas? Hollow out a hole and fill it with:

Cherry Compote:

• 4 1/2 cups pitted fresh (or frozen, thawed) Bing cherries (about 20 ounces)
• 1 cup brandy or orange juice
•  1/2 cup sugar

1. Bring all ingredients to a boil in a large heavy saucepan; reduce heat to medium-low.
2. Simmer until cherries are softened and start to release juices, about 10 minutes.
3. Using a slotted spoon, transfer cherries to a medium heatproof bowl.
4. Simmer the juices until they are thick enough to coat the back of a spoon, 15–20 minutes.
5. Put cherries into the processor for 5 pulses, just to barely chop.
6. Place back with the juices and pour into a heat-proof bowl to cool to room temperature.
7. Cool and fill in the holes made in your cupcakes.

Raspberry Compote:

• 2 cups raspberries (may use frozen)
• 2 tbsp sugar
•  1 tbsp lemon juice
•  2 tbsp water

1. Add the raspberries, sugar, lemon juice, and water to a pot, stir, and bring to a boil.
2. Allow it to boil for about 5 minutes, stirring often to prevent scorching.
3. Reduce the heat to low and let it simmer and bubble for 10 minutes.
4. It will thicken further as it cools.

As a note of interest, it's called German's chocolate cake for the baking chocolate called German's. Its not a German cake!

English Ginger Cake

 Everything in England is measured in grams and milliliters. So get your weighing scale out and prepare to measure if you want this cake to turn out perfectly!

While the recipe calls for "treacle" (a British product that resembles dark molasses) you don't need to order treacle online to make this delicious dessert! Instead, just use the darkest molasses you can possibly find. I suppose you could even make your own molasses but how many hours do you have free in one day?

I would order Treacle, though. It's worth the wait and the weight!

• 500 grams flour (17.4 oz)
• 200 grams salted butter (7.05 oz)
•  200 grams brown sugar (7.05 oz)  (light or dark, depending on how rich you want the cake) 
•  15 grams powdered ginger- the fresher the better! (.53 oz)
• 500 grams treacle (or dark as night molasses) (17.64 oz)
• 1 tsp baking soda

1. Warm milk (about 1/4 cup or more if needed)
2.  Warm water (may not be needed)
3. Cream your butter.
4. Add in the sugar, the eggs, and the cream until incorporated.
5. Add in the ginger.
6. Whisk the flour with the salt.
7. Add the flour in parts, alternating with the treacle (use warm water to get the last bit of the treacle out if necessary).
8. Add the baking soda to the warm milk and give it a slight stir.
9. Add this mixture to the gingerbread dough until the dough becomes a very thick, but pourable, mixture.
10. Line your form pan or cake pan with buttered paper and pour in the mixture.
11. Bake at 350 for 60 minutes, or until the middle is done.
12. Let cool for 5 minutes, remove from the pan, and cool on a rack.

A couple of notes here. If you really want to add more ginger flavor, rather than just increasing the powdered ginger, grate about 1 tbsp of fresh ginger and add it to the mixture before adding the milk. Make sure it's incorporated before adding the milk.

How much ginger should you add? How much ginger flavor do you want? :)

There are several ways to serve this up. One is to just dust with confectioners' sugar.

Another is my favorite: making an orange glaze and drizzling it on each cake slice.

Classic White Cake

 My Mom used to make this, and Lordy, was it ever good! Even better when she made it into cupcakes with sprinkles! But the best thing about this cake is its versatility. You can change out frostings, add to the cake itself, or just use it to make simple cake pops! I remember my Mom making this for last-minute church occasions or when she was called to take food to someone's home.

It was something she said she could whip up without even thinking about it! Lordy, I would have to do some serious thinking to get it right, but she did it without losing a step! 

Oh, and one more thing- you can flavor this cake any way you like! Or add a few drops of coloring. A friend of mine divides the batter and "marbles" the cake with different colors. The choice is all up to you and your creativity!

• 1 cup softened butter (unsalted)
•  1.5 cups sugar
•  1.5 cups CAKE FLOUR
•  4 tsp baking powder
•  1/2 tsp salt
•  6 large egg whites, room temperature
•  1.5 cups room temperature whole milk

1. Set the oven to 350
2. Cream your butter and sugar together.
3. Add in the whites and cream more
4. Sift together the flour, baking powder, and salt.
5. Add in batches, alternating dry with the milk, into the egg mixture.
6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Hummingbird Cake

 This recipe comes from the JOY OF BAKING. But they got it from a Memaw somewhere, you can bet on that! I've made this several times and will include my notes along the way. It seems intense but it really isn't if you prep everything first. And the reward? Oh my! Let's put it this way: I made this for a church cake auction, and it brought in a nifty amount for the project. So, come on and try it! This is a slice from one that I made for a church social. Yes, I made everyone get out of the way while I  photographed it!

ABOUT THE BANANAS. This is one time when a blackened banana is your friend. Now, you don't want a banana that has fruit flies buzzing around it, but you want darkened bananas. Something like the image on the right. The key is to make sure the banana is ripe enough to mash easily.

ABOUT THE NUTS. I recommend toasting them first. This way, they'll release some oils for flavor and hold some crunch for the recipe. You do this by placing them on a baking tray in a single layer and toasting in the oven at 350 F for 8-10 minutes until you can smell them. So stay nearby! They'll burn quickly! You will want these finely chopped. You could do it in your processor if you want them very fine, or you can hand chop them.

FIRST THE DRY:

• 1 cup pecans
•  3 cups all-purpose flour
•  2 cups granulated white sugar
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  1 teaspoon ground cinnamon

1.  You will want to mix the above together.
2.  The reason you do not add the nuts to the wet batter is that they'll sink if you do.
3.  The flour around the nuts keeps distribution even.
4.  Make sure you SIFT or WHISK THE FLOUR, BAKING SODA, SALT, AND CINNAMON
5. together first.
6.  Then add the nuts, then the sugar, and mix together.

NOW THE WET:

•  3 large eggs, lightly beaten
•  3/4 cup safflower, vegetable, corn, or canola oil (flavorless oil)
•  1 1/2 teaspoons pure vanilla extract
•  1 - 8-ounce can crushed pineapple, do not drain
•  2 cups mashed ripe bananas (about 4 medium-sized bananas)

1.  I would use the hand mixer for the bananas and eggs to make sure the eggs are well blended.
2.  Then add the oil, extract, and, lastly, the pineapple.
3.  Add the wet to the dry and mix by hand, getting down to the bottom to make sure you get all the flour.  WARNING: DO NOT OVERMIX.
4.  Divide between two cake pans lined with parchment and lightly sprayed.
5.  Bake at 350 for 25-30 minutes, or until done in the center, using the toothpick test.

Pecan Cream Cheese Frosting:

•  1/4 cup butter, room temperature
•  8 ounces cream cheese, room temperature
•  1 pound box (about 4 cups) confectioners' sugar (powdered or icing), sifted
•  1 teaspoon pure vanilla extract
•  1/2 cup finely chopped pecans (you can use more, depending on how you want
• to decorate the cake)

1.  Cream the cheese, butter, and vanilla together until light and fluffy. In increments, set your mixer to low and add the sugar slowly.  
2. Once finished, frost the cooled cake, then pat the sides with the chopped pecans.
3. This recipe serves 16-18 people with small slices. It's a very rich, very tasty recipe.
4. You could toast some sweetened coconut and pat it along the sides, or pat the nuts along the sides of the cake.

The first time I made this cake was for a bake auction fundraiser for Baptist Missions, and it sold for $65.00. Needless to say, it's a really good cake on a mission!

Boarding House Cake

 My Mom worked in DC during the war. She was a secretary in a pool of gals who all knew the value of both good shorthand and a great chocolate cake. Like so many young women who served here in the states during WW2, Mom stayed in a boarding house run by a woman who "took no-nonsense" into her home. "Only nice girls", she would tell anyone looking for a place to live.

    Mom boarded with several girls. They came from different backgrounds, but they all had one thing in common: their love of chocolate. And there was a cake they used to make whenever they could slip into the kitchen, and that was Boarding House Cake.

    This chocolatey concoction was a favorite and often won bake sales. Mom hid this recipe away for many years, but one day, after I was married and raising my own children, she and I were going through a box, and there, sandwiched between two old magazines, was a handwritten recipe: the Boarding House Cake. 

    "It isn't your handwriting," I said. Mom got a faraway look on her face. She was remembering someone, or some time in her past. I let her sit with it for a bit. Everyone has a right to remember a bygone time. 

    "Here," she said, snapping out of her fog. "You can have this."

    I made this cake for just about every child's birthday, several Valentine's Day celebrations, and one wedding reception. It's always a big hit. And every time I make it, I think about Mom and her "gals" slipping into the kitchen at the boarding house to make their cake. Mom was sure a spunky gal back in the day!

FOR THE CAKE

•  1 c. buttermilk, well shaken
•  2 1/2 c AP flour
• 1/2 c dutch cocoa
•  1 tsp baking powder
•  2 tsp baking soda
•  1/2 tsp salt
•  3/4 cups hot water
•  2 tsp vanilla
•  16 tablespoons butter, unsalted, measured out
•  2 cups of sugar
•  2 eggs

1.  "Bloom" the cocoa by adding hot water and whisking until combined and no lumps remain (it helps to sift it first).
2. Whisk the flour, salt, baking powder, and baking soda together, then set aside.
3. Cream the sugar, butter, and vanilla together until very light and fluffy.
4. Add the eggs one at a time, making sure to incorporate each well.
5. Mix together the buttermilk and the cooled cocoa mixture.
6.  Slowly add the flour mixture to the cocoa-creamy liquid in 3 additions.
7. Bake at 350 until a toothpick inserted comes out pretty clean. About 30-35 minutes.
8.  DO NOT REMOVE FROM PAN.
9. Cool at least 4 hours or overnight. It must cool in the pan.

THE FROSTING

•  1/2 cup Evaporated Milk
• 1 1/2 cups light brown sugar
• 4 tbsp butter
• 1/2 tsp salt
•  8 oz bittersweet chocolate
•  1 tsp vanilla
• 3 cups confectioners' sugar

1. Cook together over medium heat until it reaches 235-238 degrees. GO NO HIGHER
2. Transfer to a cool, room-temperature mixing bowl.
3.  Let stand for 10-15 minutes.
4.  Add in the bittersweet chocolate and stir until melted
5.  Add the vanilla.
6.  Add the confectioner's sugar in one lump and, on low, mix it in, beating for about 3 minutes.
7.  Let it sit for 1 hour, then mix again with your mixer on medium-high; you will see a consistency change.
8. Continue beating to whip and then frost your cake.

NOTE: I have made this cake into cupcakes, but be aware that you can only fill your standard cupcake cups 1/3 of the way. Filling them more will result in overflow batter. I hollowed out the middles, poured in some liquid ganache, then frosted the top with whipped frosting, and topped it with chocolate-dipped cooked bacon. Um, yeah, everyone went bonkers.

1940s Lazy Daisy Cake

 During the 1940s supplies were often quite limited so if you had a super special occasion, a Lazy Daisy cake would be the fancy cake for the occasion. This was Mom's Lazy Daisy recipe. 

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 eggs, room temperature
• 2 cups sugar
• 9 tablespoons butter, melted

For the Topping

• 3/4 cup packed light brown sugar
• 6 tablespoons evaporated milk
• 1 1/2 cup shredded coconut
• 1/2 teaspoon salt

1. Adjust an oven rack to the middle position and heat the oven to 350. 
2. Grease two 9-inch circle cake pans.
3. Whisk the flour, baking powder, and salt in a large bowl.
4. Heat the butter and milk in a medium saucepan over medium heat until the butter melts. 
5. Stir in the vanilla.
6. With an electric mixer on medium-high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
7. Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
8. Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
9. Let cool slightly in the pan, about 10 minutes.
10. Heat the broiler.

For the Topping

1. Combine the butter, brown sugar, evaporated milk, salt, and coconut in a medium bowl. 
2. Spread the topping evenly over each cake. 
3. Broil until topping bubbles and just begins to brown, 3-4 minutes. 
4. Serve warm.

Note: You can also do this as a single-layer cake.

Strawberry Cake with Strawberry Icing

 With summertime comes strawberries and with strawberries comes YUMMY STUFF! In this case, a strawberry cake. My Mom didn't do much with strawberries- she was allergic. So she didn't give me a recipe for strawberry cake and frosting. That said, I found this in an old magazine a few years ago.

• 10 ounces frozen whole strawberries (2 cups)
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2 ¼ cups (9 ounces) cake flour
• 1 ¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

For the cake: 

1. Adjust the oven rack to the middle position and heat the oven to 350 degrees. 
2. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
3. Transfer strawberries to a bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes (if defrosted, skip this step). 
4. Place in a fine-mesh strainer set over a small saucepan. 
5. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. 
6. Bring juice to a boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. 
7. Whisk milk into juice until combined.
8. Whisk strawberry milk, egg whites, and vanilla in a bowl. 
9. Using a stand mixer fitted with a paddle, mix flour, sugar, baking powder, and salt on low speed until combined. 
10. Add butter, 1 piece at a time, and mix until only pea-size pieces remain for about 1 minute. 
11. Add half of the milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. 
12. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. 
13. Give the batter the final stir by hand.
14. Scrape equal amounts of batter into prepared pans and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. 
15. Cool cakes in pans on a wire rack for 10 minutes. 
16. Remove cakes from pans, discarding parchment, and cool completely, for about 2 hours- more if its hot out.                                                                                                                                 (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

FROSTING

• 10 tablespoons unsalted butter, softened
• 2 ¼ cups (9 ounces) confectioners' sugar
• 12 ounces cream cheese, cut into 12 pieces and softened
• Pinch salt
• 8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

1. Using a stand mixer fitted with a paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. 
2. Add cream cheese, one piece at a time, and beat until incorporated about 1 minute. 
3. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. 
4. Refrigerate until ready to use, up to 2 days.
5. Pat strawberries dry with paper towels. 
6. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. 
7. Press 1 cup of strawberries in an even layer over the frosting and cover with an additional 3/4 cup of frosting. 
8. Top with the second cake round and spread the remaining frosting evenly over the top and sides of the cake. Garnish with remaining strawberries. 

(Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

Juniors Cheesecake

This is probably one of the most unusual cheesecakes ever and it hails from- where else- NEW YORK CITY! The story of this cheesecake has no life connection for me except for one time when I went to this cute little Bistro in Dallas Texas and they served their version of this deliciously different cake. 

THE SPONGE

• 1/2 cup sifted CAKE flour
• 1 tsp baking powder
• 1 pinch salt
• 3 separated eggs
• 1/3 cup sugar
• 2 tbsp sugar
• 1 tsp vanilla extract
• 3 drops of lemon extract
• 3 tbsp unsalted melted butter (cooled)
• 1/4 tsp cream of tartar

1. Preheat the oven to 350 and generously butter a 9-inch springform pan.
2. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.
4. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
5. Beat in the vanilla and lemon extracts.
6. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.
7. Then blend in the butter.
8. In a clean bowl, using clean dry beaters beat the egg whites and cream of tartar together on high until frothy.
9. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
10. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
11. Gently spoon the batter into the pan.
12. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!)
13. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling.
14. Do not remove the cake from the pan.

THE CREAM CHEESE FILLING

• 4 8oz packs of cream cheese
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• 2 large eggs
• 3/4 cup heavy whipping cream

1. Place one 8-ounce package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
2. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
4. Blend in the eggs, one at a time, beating the batter well after each one.
5. Blend in heavy cream.
6. At this point mix the filling only until completely blended -be careful not to overmix the batter.
7. Gently spoon the cheese filling on top of the baked sponge cake layer.
8. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
9. Bake the cheesecake at 350 until the center barely jiggles when you shake the pan, about 1 hour.
10. Cool the cake on a wire rack for 1 hour.
11. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
12. If the cake isn't separating from the sides, reach in with a long, very thin spatula (like using for frosting a cake) and gently line around the cake.
13. Open the spring and gently ease off of the bottom of the form

Chocolate Swiss Roll

Making a Swiss Roll is often turned into a complex venture. But this need not be the case. I recommend dividing your days to make things easier. For example, make the sponge and embellishments on the first day, the filling on day two, and glaze the day you plan to present it.

You can leave the Swiss Roll rolled up until you have everything else ready. Just make sure it's wrapped in plastic if you're going to do this for more than one day. DO NOT FREEZE!

The Sponge:

• 1/2 cup flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 2/3 cup sugar
• 2 tbsp clear oil
• 1/2 tsp espresso powder

1. Whisk together the flour, cocoa, salt, and baking powder.
2. Whisk together the sugar, eggs, and oil until blonde in color.
3. Add in the espresso powder.
4. Add the dry to the wet in 2 increments.
5. Pour into a parchment-lined roll pan and bake for 12 minutes, or until it springs back in the middle.
6. Remove from the oven, loosen the edges, and turn out on a smooth tea towel dusted with cocoa powder
7. Peel off the parchment paper and roll up in the towel as tightly as possible
8. Set aside, seam side down, to cool.

The Filling:

• 5 oz Semi-Sweet Chocolate
• 1/2 cup warmed whipping cream
• 1 cup very cold whipping cream

1. Pour the warmed whipping cream over the chocolate and let it sit for a few minutes. Stir to mix and smooth.
2. Allow to cool to room temperature
3. Whip the cold cream into stiff peaks.
4. Add a tablespoon of the chocolate to the whipping cream and fold in 
5. Add in the rest and fold it in

The Glossy Finish (do this the second day or an hour before serving if you plan NOT to refrigerate)

• 1 bowl of very cold ice water
• 0.60 oz gelatin sheets (soak for 10 minutes)
• 10.6 oz sugar (the finer the better, but not confectioners sugar)
• 4.6 oz cocoa powder
• 7 oz warm water
• 7 oz heavy cream

1. Sift together the sugar and cocoa powder
2. Mix in with the 7 oz water and warm until smooth, on medium heat, bringing to a boil.
3. Stir in the heavy cream and bring back to a rolling boil and then remove
4. Strain through a fine mesh
5. Squeeze out the Gelatin sheets and add to the chocolate, mixing it until smooth and cool to 40 degrees Celsius

THE ASSEMBLY

1. You want your sponge to be completely cooled to room temperature before assembling.
2. Begin by unrolling the sponge, leaving the end curl.
3. Remove to a cooling rack positioned over a pan.
4. Pipe some of the filling into the curl.
5. Spread the rest almost to the edges and roll it up loosely (don't go too tight or it will squeeze out)
6. Leave it seam down, cover it with plastic wrap, and refrigerate overnight
7. Unwrap and pour the still-warm chocolate sauce over the roll while it's still cold, making sure all sides are covered
8. Allow it to drip.
9. Once the dripping stops, remove to the serving vessel and decorate as desired.

Note: If you put it back in the fridge, some of the sheen will fade, so you will want to keep it out. 

You may want to wait until about an hour before serving to glaze.

1896 Angel Cake

  This is the basic angel food cake your Mama made and you probably loved. Yes, there are variations but there's something about the basic cake that is very inviting and a great company favorite.

• 8 egg whites (to 1 cup)
• 1 tsp cream of tartar
• 1 c superfine sugar *
• 3/4 c cake flour
• 1/4 tsp salt
• 3/4 tsp clear vanilla extract

1. Preheat your oven to 350 degrees.
2. Sift the flour and salt together FOUR TIMES (don't cheat!)
3. Beat the whites on low until foamy, then add the tartar, increasing the speed until you reach soft peaks (not stiff).
4. Very gently fold in the flour to the egg white.
5. Spoon very gently into an UNSPRAYED spring pan or another tall vessel.
6. Place on the lowest rack for 40-50 minutes; if it becomes dark, cover with paper to prevent over-browning.
7. Once done, turn it upside down onto a rack (I always have parchment waiting underneath to avoid grid marks) and leave it for at least four hours. 

If it doesn't release in that position, tilt-up and carefully knife around the ring.

If you're a diabetic, just use a substitute. I would avoid those that have an aftertaste, though.