Super Moist Pound Cake

I know this will be the third Pound Cake I have cooked. there are so many recipes out there. The one I tried today came from Sweet Kat’s Kitchen The reason I was trying to do another one is not for the pound cake but for the fact I have a ton of sour cream since Mama moved in. She loves it but forgets we have so much in the house. Another reason is I wanted to use the last of my cake flour.

When making this keep in mind it is a process and it takes time and patience. I did it when I had some stuff to do in the kitchen (everyday) that kept me close. Hey if I leave the kitchen for so much as a second I’m toast or should I say burnt toast. Let me describe this batter. Soft, moist, sweet, delicious why I almost thought “Why not just eat this batter and not tell the family”

Ingredients

1 1/2 cups of all purpose flour
1 1/2 cups of cake flour
1/4 tsp of baking soda
1/4 tsp salt
2 sticks of butter (1 cup softened)
2 3/4 cups of granulated sugar
6 large room temperature eggs
1 cup of sour cream
1 tsp of vanilla extract
2 tsp of honey

Preheat your oven to 375 degrees. Grease and flour your bundt pan.
sift together the flour, salt and baking soda. Sift twice. Set it aside
Combine the sour cream,vanilla extract and honey in a small bowl and set aside.

In a large mixing bowl cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy.

Add the eggs one at a time. Beat it thoroughly between additions.
Reduce the speed and add the flour and the sour cream mixture slowly a third at a time. Mix just enough to blend the batter after each addition.

Spoon the batter into the pan and even it out.

Bake for 60 to 75 minute4s until a toothpick comes out clean.

Cool on a rack for 25 minutes then remove from pan and cool on the wire rack until completely cool.
You can dust with powder sugar right before serving we always have fresh whip cream on the side. Enjoy because this is so far the best Pound cake I have baked.

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Walnut Refrigerator Cookies

This recipe for Walnut refrigerator Cookies in it’s self is hysterical. Read how the writing with done with such a great sense of humor. Once finished them my Mama said they are the same cookies her mommy use to make her. Go figure!

Cream 1 cup of butter or margarine with 2 cups of light brown sugar until smooth as double talk by an itinerant preacher. Add two well beaten eggs. Beat the mixture for all your worth. Sift 3 cups flour with 3 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Work this thoroughly into the creamed shortening-sugar- and egg mixture. Stir in one cup of chopped walnuts and 1 teaspoon of vanilla.

Shape into long rolls. Wrap them in wax paper. Chill in the refrigerator overnight at least. The longer the chill the better the cooky.

Slice the dough as thin as it can be.

Bake on a greased cookie sheet in a moderately hot oven – 357d degrees – about 8 minutes, or until done. Makes about 8 to 10 dozen. Wonder-workers at a church or fair or a food sale which good woman all over the land lean on to help get the new carpet for the church  or paper the parsonage.

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Italian Meat Loaf (Poipettone Con Riccota)

Recipe of the day #1 is Italian Meat Loaf as the article says ” For an unusual meat-loaf, this Italian one has its own sauce baked right in its middle.

This one proves to be a challenge to my brain because I am use to pouring sauce on the top prior to cooking. Not these little devils. Plus they are baked them in 3 inch muffin tins.

This recipe is in it’s original form. It was printed in The Los Angeles Examiner Friday, May 24, 1957 by Prudence Penny the Examiners Home Economics Editor.

Ingredients                               

1 pound of lean ground beef
1 cup soft bread crumbs
2 eggs
1/2 cup of grated Romano cheese
1/2 cup finely chopped onion
1/4 cup of water
1 1/2 teaspoons dried parsley flakes
1 teaspoon whole basil leaves, crumbled
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil or salad oil
2 tablespoons of fine dry bread crumbs
1/2 pound of ricotta cheese (small curd cottage cheese may be substituted)
1 egg
1/4 teaspoon crumbled basil leaves
1/4 teaspoon salt

Prep

Mix meat with next nine ingredients

Brush seven 3- inch muffins cups with oil and sprinkle them with bread crumbs.

Fill each cup with half the mixture. Mix ricotta cheese with remaining egg, basil, and salt.

Spread over the meat.

Top with remaining meat.

Brush tops with oil. Bake in a 350 degree oven for about 30 minutes.

Makes 7 – 3 inch meat loaves. For loaf, use a 9 by 5 inch by 3 inch loaf pan follow same procedure.

Bake 1 hour in 350 degree oven.

If ground pork is used for part of the meat bake 15 minutes longer.

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Homemade Chocolate Syrup

How simple could this be to make Chocolate Syrup ?  I must admit that I am a homogenized milk with Ovaltine girl. I have succumbed to friends by taking my milk down to the 2% level. So today I am making a Glazed Triple Chocolate Pound cake. I go into the pantry to gather the ingredients and what is missing. Something always is. Well Chocolate syrup. Damn so I went on the internet to do a search. I found A Plastic Free Life not only did I get a recipe this blog rocks. It has been my mission to get rid of plastic for the last year. It has been a struggle but I am getting there.

Homemade Chocolate Syrup

            Ingredients
  • 1 cup cocoa Powder – (unsweetened)
  • 2 cups of granulated sugar
  • ¼ teaspoon salt
  • 1 cup cold water
  • 1 tablespoon vanilla

Prep

Combine cocoa and sugar blend until all the lumps of cocoa are gone
Add water and salt and mix well
Cook over medium heat and bring to a boil, slowly stirring constantly
Continue stirring on the stove for just a couple of more minutes
Watch it do not let it burn on the bottom of your pan
The sauce will be runny
Remove from heat and let cool, the sauce will thicken up as it cools
When it has cooled add the vanilla extract

Here are a few things I did differently to ensure the smooth texture

  • I sifted the cocoa into the sugar to get rid of the lumps
  • I used a double boiler to mix the sugar, cocoa and water to ensure no burning on the bottom of the pan

  • I strained the mixture into a bowl for it to cool then I covered the syrup with a saran warp to make sure it did not get a film

Pour the syrup into an airtight glass container or a plastic squeeze bottle and keep in the refrigerator. This will make approximately 1 3/4 cups of syrup. To make chocolate milk add 1 tablespoon of syrup to each 8 oz cup of milk. Hey warm it for Hot Coco

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Look what I found

An accordion file with a ton of recipes. So I plopped myself out on the lawn and started to riffle through the stuff. Got a few cute Christmas papers from back in the day. I few old pennies. Some coupons from the 60′s. I am excited. Last year we cooked from some of my Old Cook Book. This year holds quite a challenge as these recipes were personal to some one at some time. Personally I am honored to have found them.

I paid a whole dollar yes a dollar for this. Each winter I like to challenge myself and try recipes that I have horded in my home for who knows how long.

Today I will rummage through this file and find some recipes for next week. I will shop this weekend for ingredients. Hope fully I will have stuff in the home we can use.

I am truly excited. Stay Tuned

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Grind your own Beef

I did not ever in my lifetime imagine that I would be grinding my own beef. But this chore is not coming from the desire to be part of the DIY organic club. It is my desire to create the taste and fat texture I wanted. I know there is low fat no fat. I need some fat for flavor!

 

So out comes the Kitchen aid with the grinder attachment and some beef. Now what type of beef do you buy. Well that is a personal taste question but let me give you a link called Eat Like a Man for more information. I used Chuck and Sirloin. I bought 3 pounds of each. I plan on Food Saver sealing them measured out for different recipes. Ok let us get started

Clean you beef. Wash it and pat it dry
Cut your beef into 1 to 2 inch cubes (I leave the fat for flavor)

Run the beef through your grinder

Now look how beautiful. All that is left is to pack the beef up. You can pre-season the beef and make patties. Or just freeze it as is to be able to season it for the recipe you desire to use it for. I will not buy ground beef again. Oh I have a butcher I go to here and I will post about that business on my personal website golanigo.

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Pulled Pork in a Crock Pot

I had this little pork butt in the frig a couple of days. I wanted to make pulled pork sandwiches for dinner. I would like to have them for tomorrow nights dinner and know I want to slow cook for a day or two. I know this may seem like a long time but I want tender pull a part meat.  I read my Pulled Chicken recipe and tweaked it a bit for the pork. I want more spice and more BBQ-ish flavor .

Most recipes call out for boneless pork but I like the extra fatty taste and flavor you get from bone in. Thinking I knew we were going to pull the pork off the bone and shred it and put it back in the sauce so it made sense.  I almost always chop my onions and garlic when making sandwich to make them bite size rather than having a long dangling onion slap your chin.

Pulled Pork Ingredients

1 – 3-4 pound bone in/out pork butt
1 large onion, chopped
4 garlic cloves chopped

Sauce

1 cup ketchup
1/2 cup dejon mustard
1/4 cup of molasses
1/2 cup cider vinegar
2 table spoons of your favorite hot sauce

Dry Rub

1 tsp cumin
1  tablespoon paprika
1 tsp garlic powder (we are garlic people so this is added extra)
1 tsp dry mustard
2 teaspoon kosher salt
1 tsp freshly ground black pepper

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Prep

Chop your onion and garlic and place it in the bottom of your crock pot/cooking pan. Rinse and pat dry your butt spread it with your seasonings all the way around. Place the butt on top of the garlic and onions and cover with your sauce. Turn your crock pot on for 8 hours on medium (I only have high or low old school I have had my crock pot since 1982)

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After the 8 hours depending on your crock. Remove the bone and any extra fat. Now it is time to shred your butt. Once you shred the pork let it simmer in the sauces for another hour on low. Taste the pork and the sauce and add any ingredients you may desire. It is always nice to add a little of your own touches and tastes to a meal. You can make this Pulled Pork in the crock pot or in an iron kettle or dutch oven or in your oven. Adjust the time. For a Iron Kettle I would cook it for at least 4 to 5 hours or until the pork is fork tender in the oven.

 

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Chicken Breast with zuchinni,peppers,onions in tomato sauce

Chicken with zucchini, onion and home made tomato sauce. This is a simple recipe and a great in a hurry meal. And really anything is good on top of pasta.

Ingredients


3 large chicken breast
2 tbs olive oil
2 zucchini I used a yellow and green
1 Bell Pepper
1 onion
2 garlic cloves
1 oregano
Tomato sauce
Seasoning – I just add salt and pepper

Let us get started.

Chop your chicken breast, zucchini, pepper and onion into bite size pieces.  Sprinkle the olive oil into a large skillet.  Place the onions, peppers and zucchini into the pan and stir over medium heat for about 5 minutes.  Place the chicken on top of the vegetables and stir to incorporate. Season with your salt and pepper. Cook on medium heat for approximately 5 more minutes. Here you are just going to want to get your chicken lightly browned. Once everything is incorporated add your tomato sauce. Let this simmer on low for 30 minutes. It is simple and easy.

Chicken with zucchini -peppers- onions in tomato sauce

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Chicken thighs with capers, lime and garlic

Funny but Mama loves her chicken thighs. I had some capers in the refrigerator and needed to use them. I avoid them out of no knowledge on how to use  them and salty. I am not big on salt but as a cook know that it is essential in cooking. So moving on.

I took the chicken thighs and added some of my own idea’s to make this dish.

Ingredients Thighs w/ lime , capers, garlic

6 chicken thighs
2 tablespoons grated lime peel (Zest)
1/2 cup lime juice (fresh is best)
2 cloves garlic, chopped
2 tsps dried thyme
2 tablespoons of capers, rinsed
1/2 tsps kosher salt
1 tsp ground black pepper
olive oil to sprinkle on the bottom of the pan

Wash chicken & pat dry. Sprinkle the olive oil (just a little the thighs have enough fat to coat the bottom for no sticking) plus half of the lime juice in a large shallow dish. Put you thighs in the dish skin side down.

On the chicken now put the capers, garlic and seasoning and let it sit for half an hour to soak up the lime and seasonings.

In a small bowl, whisk together lime peel, lime juice, garlic, dried thyme, salt, and pepper. Now wake up your thighs from their nap and spoon lime mixture over chicken refrigerate for 1 hour.

Bake at 425° for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.

Garnish chicken with  chopped parsley.

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Grama Mimi’s Buttermilk Biscuits

Here is another one of my Mama’s favorites. Her grandmother use to bake them.

I honestly love to imagine her with her grama and in the old school kitchen.

Ingredients

2 c. all purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk or sour milk

 

In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda.

Cut in shortening until mixture resembles course crumbs.

Make a well in center of dry mixture, then add buttermilk or sour milk all at once. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.

Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot. Makes 10-12 biscuits. Yes that is the new Strawberry-Blueberry Jam on them.

 

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