When preparing a celebration cake (be it birthdays, promotion, seasonal celebration) you can up the grade a level or two by making this cake.
You need a cookie cutter for whatever you wish (apple, heart, tree). You will have to make two cakes. Each one has a different consistency and everyone will want to know just how you did this. You need colour contrast (if for a little princess, make the one cake pink and the other one chocolate) You just need to use your imagination.
Here we go….
Vanilla Cake
- 1 1/2 cups flour
- pinch of salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/4 cup Crisco oil
- 2 eggs
- 1/2 cup buttermilk
Preheat oven to 350 degrees. Grease a 13 x 9 baking pan and then line with parchment paper. Grease the paper and flour the pan. Set aside.
In a medium bowl sift together the flour, salt, baking powder and baking soda. Set aside. In a large bowl beat the butter and sugar in your electric mixer on high speed for about 3 minutes so that it becomes light and fluffy. Add the oil and beat until well incorporated. Add the eggs and beat well.
Alternate the flour and buttermilk, beating well after each addition on a low speed. Pour the batter into prepared pan. Level it evenly and bake for 25-30 minutes until it springs back when lightly touched. Transfer to a wire rack and cool completely. Wrap with plastic wrap and freeze for 30 minutes.
Chocolate Cake
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup extremely hot coffee
- 1/2 cup buttermilk
- 1 tsp. vanilla
- 4 cups flour
- 1/2 cup unsweetened cocoa
- pinch of salt
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cups unsalted butter, softened
- 3 cups sugar
- 3/4 cups Crisco oil
- 6 eggs
Preheat oven to 350 degrees. Spray a 10 inch tube pan with Pam and set aside. Place the chocolate in a metal, heatproof bowl and pour the hot coffee over it, Do not stir. Let stand for about 2 minutes and then whisk together the coffee and chocolate until smooth. Now let this cool down. Stir in the butter and vanilla, set aside.
In the bowl of your electric mixer, beat the butter and sugar for about 3 minutes until light and fluffy. Add the oil and beat a further 2 minutes. Add the eggs and beat well. Alternate the flour and chocolate on a low speed until incorporated and then on high for about 20 seconds and set aside.
To Assemble
Using a 3 inch cutter of your choice, cut out 12-14 pieces of the one you have chosen. Pour one half of the batter into the round pan. Place the cutouts ‘standing up’ upside down, about 1/2 inch apart. Spoon the batter around and between each of the cutouts. Then spoon the balance of the cake mixture over the top and carefully spread this out to completely cover. Transfer to a foiled lined baking sheet.
Bake for 1 hour and 20 minutes. During the final 15 minutes, loosely cover the cake so that it doesn’t burn. Remove the cake from the oven and let cool on a wire rack for about 15-20 minutes. Run a table knife around the edge to loosen the cake and invert onto the rack and remove the pan. Cool completely.
Marshmallow Icing
- 6 egg whites
- 1 1/2 cups sugar
- 2 tbsp. clear corn syrup
- pinch of salt
In a stainless steel bowl set over a saucepan of simmering water, combine the ingredients and beat until light and fluffy and an instant-read thermometer reads 160 degrees. (About 10 minutes). Remove the bowl from the saucepan and continue beating until flight and fluffy and stiff peaks form. Let cool. You can add any food colouring you wish and the ice the cake, using an offset spatula.
This will serve 24 people and it will definitely be a hit.
Strawberry And Baby Greens Salad With Asiago Fricos
I know, I didn’t know that term either. Fricos – means lacy wafers of baked, grated cheese. They are wonderful, salty, crispy and a perfect pairing for soups and salads.
- 1 cup grated Asiago cheese
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- pinch of salt and ground pepper
- 3 cups fresh strawberries (or raspberries, blackberries)
- 4 cups baby greens
For the fricos – grate the cheese and make 6 mounds on a parchment lined cookie sheet. Place in a preheated oven at 375 degrees and bake until melted, lacy and golden. Let cool down.
Wash and spin dry the baby greens. Mix together the balsamic vinegar, oil, salt and pepper.
Quarter the berries and add to the greens, Add the dressing and toss to coat. Place in 6 bowls and add the frico on top.
Quick, easy, cool on a hot summer day on the deck. Wow ! Yummy!
Easy Bell Pepper Rice With Andouille Sausage
This is an easy dinner to make and you can switch out the sausage to sweet Italian if you prefer.
- 2 tbsp. extra virgin olive oil
- 2 celery stalks, peeled and diced small
- 2 medium bell peppers (mix the colours if you wish)
- 1 small yellow onion, diced small
- pinch of salt and pepper
- 1 cup long grain rice
- 2 tbsp. fresh parsley, finely chopped
- 4 sausages (about 1 lb.)
- 5 oz. baby spinach
- 2 tsp. red-wine vinegar
In medium size frypan, heat 1 tbsp. oil and add the celery, bell peppers and onion. Season with a little salt and pepper. Stir often and cook for 5-6 minutes until they are softened. Stir in the rice and 1 1/2 cups water, bringing to a boil. Cover and reduce temperature to a simmer, cooking for roughly 15 minutes. Remove from the heat and let stand, still covered for 5 minutes. Fluff with a fork and stir in the parsley.
In a small skillet, heat with 1 tsp. oil and add the sausages, cooking for 10 minutes, making sure all sides are browned. Reduce the heat, cover and cook a further 9-10 minutes. Let rest for 2 minutes, slicing crosswise. Lay the slices over the rice.
In a medium bowl, toss the spinach with the vinegar and 2 tsp. oil. Season with salt and pepper. Serve alongside the rice and sausages.
All that is needed is warm rolls. Great dinner, great flavours.
Roasted Garlic, Herb and Lemon Butter
When putting steaks on the ‘barbie’, just season all sides with salt and pepper. Then as they cook, baste with this butter and at the end, give it one final brush over.
- 1 bulb garlic
- 1 tbsp. thyme, chopped
- 1 tb sp. rosemary, chopped
- 1 tsp. oregano, chopped
- zest from 2 lemons,
- juice from 1 lemon
- pinch of pepper
Preheat oven to 35o degrees. Cut off the top of the garlic bulb exposing the tops of all the cloves. Drizzle the cut side with olive oil and season with salt and pepper.
Wrap the clove in tinfoil, tightly sealed and bake for up to 45 minutes. Remove from the oven when the clove is with caramelized in colour and soft to the touch. Set aside and allow to cool.
In a medium pot, melt the butter at medium heat. Once the garlic has cooled enough to handle, squeeze the cloves into a bowl and mash with a fork.
Add the herbs, juice, zest and stir. Believe me this make the steaks beyond awrsome. Again, thanks Chef Justin.
Quick And Easy Chicken Sausage With Pasta
I know what it is like….you have had hard day, dog-tired and somewhat famished. This, my friend, is a quick, easy and nutritious meal to make in under an hour.
- 3 cups medium shell pasta
- 1 small bunch of broccoli, cut in to florets that make up to 3 cups
- 2 tbsp. olive oil
- 12 oz. fully cooked spicy chicken sausage links, cut into 1/2 inch pieces
- 1 small onion, coarsely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- pinch of salt and pepper
- 2 cups arugula
- 1/3 – 1/2 cup grated asiago cheese
- crushed red pepper flakes
In a large pot, cook the pasta according to directions, adding the florets the last 5 minutes of cooking time. Drain in cold water and drain again. Set aside
In a large skillet, heat the oil over a medium heat. Add the sausage pieces, onion and garlic, cooking until the sausage has browned. Stir occasionally to make sure it doesn’t burn and is cooked through.
Add the pasta, broth, salt and pepper and heat through. Add the arugula and toss gently to wilt the greens.
Divide among bowls, sprinkle with the cheese, Drizzle a little olive oil and lightly sprinkle with the pepper flakes.
Add bread or rolls and a glass of vino and voila! The world ceases to be a mad house. Enjoy!
Peanuts And Toffee Bits Cookies
It has the flavour of peanut brittle….and everyone loves peanut brittle.
- 1/2 cup shortening
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 tbsp. good quality vanilla
- 1 large egg
- 1 1/4 cups flour (sifted)
- 1/2 tsp. baking soda
- pinch of salt
- 1 pkg. Reese peanut butter chips
- 1 cup Skor toffee bits
- 3/4 cup peanuts (unsalted)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl, cream the shortening with both sugars and add the vanilla until creamy. Beat in the egg.
Sift together the flour, baking soda and salt and add to the shortening until well incorporated.
Stir in the 1 cup peanut butter chips and all the Skor bits and peanuts.
Drop by a rounded tbsp. about 2 inches apart and bake for 11-12 minutes until golden in colour and just set.
Cool on the cookie sheet for about 4 minutes and then remove to cooling racks to completely cool down.
Melt the remaining chips along with 1 tbsp. cream in the microwave for about 35-40 seconds and drizzle over the cooled cookies.
**Note: Aug 2023 – Made them this morning and Don (my taster) said they were “Yum, OMG Yummy are they ever good. So there!
Bell Pepper and Shrimp Casserole
In an hour, you can have this awesome casserole on the dinner table. Add a crisp salad, glass of ….you know….and life is good again.
Preheat oven to 425 degrees.
- 2 tbsp. butter
- 1 1/2 yellow or bell pepper, seeded and sliced
- 1 1/2 green bell pepper, seeded and sliced
- 1 small white onion, sliced
- 2 tbsp. flour
- 1 cup vegetable stock
- 1/2 cup whipping cream
- 12 oz. medium shrimp, deveined and shelled
- pinch of salt and pepper
In a large frypan, heat the butter and add the peppers, onion and saute for 5 minutes. Add the flour and cook, stirring vigorously for 30 seconds. Continue stirring, add the stock and cook for 2-3 minutes until thickened. Remove from heat and add the cream and shrimp. Season with salt and pepper and pour into a large baking dish that you have sprayed with Pam. Set aside.
Dough Made With Cheddar
- 1 1/2 cups flour
- 1/2 cup corn flour (NOT corn meal)
- 1 tbsp. baking powder
- 1/4 cup chilled butter, diced
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded Cheddar cheese
In a large bowl combine the two flours, baking powder and mix well. Cut in the butter until it resembles a coarse meal. In a small bowl, whisk together the eggs and milk and add to the flour. Mix gently with a fork. Add the cheese and mix until the dough comes together.
Roll out on a lightly floured surface and shape to fit the baking dish. Place the baking dish in the middle of the oven and bake for about 35-40 minutes. The filling should be bubbling and the crust a beautiful golden colour.
What did I tell you? You bet….it is a yummy dinner.
Potato Salad With Buttermilk And Blue Cheese
I seem to be on ‘southern style’ recipes these last couple of days. Here is one to keep for the Easter Brunch/Dinner or just for the summer. Keep it handy, you will like it.
- 5 large red skinned potatoes
- 1 cup buttermilk
- 1/4-1/2 cup blue cheese, crumbled
- 1/3 cup mayonnaise
- 1 tbsp. grainy mustard
- generous pinch of salt
- 1 tbsp. vinegar
- pinch of ground pepper
- 2 celery stalks, peeled
- 1 green onion (optional)
- 1 each green and yellow pepper
Do not peel the potatoes, but cut in half and boil until fork tender (15-16 minutes).
In a large bowl, whisk together the buttermilk, mayonnaise, mustard and vinegar. Add the salt and pepper. Thinly slice the celery, core and seed and chop the peppers. Stir into the dressing. (if using onion, add now).
Drain the potatoes and cut into chunks. Add to the dressing, add the crumbled cheese and stir to combine. You can eat it now or at room temperature as both are delicious.
Add a meat dish….barbecued ribs, chicken, or steak. This will go with anything.
Yummy!
Fiery Pasta Sauce
I know I am a chicken of spicy foods,but for those who like a good, spicy sauce, this is just for you.
- 12 regular tomatoes or 20 roma tomatoes
- 1/4 cup olive oil
- 8 garlic cloves, minced
- 2 large onions, chopped
- 1 x 5 1/2 oz. tin tomato paste
- 1 tbsp. each of dried basil and oregano leaves
- 2 tsp. red hot chili flakes
- pinch of salt
- 1 tbsp. of sugar
- 1/2 cup fresh chopped basil
Cut an x in the bottom of the tomatoes and put several of them at a time into a pot of boiling watr. Boil for about 30 seconds. Repeat until all done.
Use a slotted spoon to remove from the water and peel the skins off and coarsely chop. Discard the skins. Place the tomatoes in a large pot and add the oil, garlic and onions. Stir until the onions are very soft. (about 15 minutes).
Add in the tomatoes with all the juice and seeds, tomato paste, dried basil, oregano, chili flakes and salt. Increase the heat to high and bring to a boil. Reduce the heat and partially cover. Stir often until it becomes thick and the flavour develops (1 hour). Taste and add the sugar. Stir in the fresh basil, serve over long pasta such as spaghetti or spaghetini
To make this an adult sauce, add a splash of vodka and some heavy cream. Stir in and watch your guests roll their eyes in pure delight. HA!
Pour a glass of red wine, add a crisp salad, garlic bread and a few friends. What a great way to share an evening meal. Yummy.
Christmas Celebration With Friends
Tonight we are hosting a gathering of friends and neighbours to celebrate Christmas. It has been in the planning stage for about a month now. A list of what we want to serve….finding the recipes….buying what we need. If you do this over time, it is not so expensive .
The table has been set for days now….I still just stand back, look at it and then add something. That is how you get what we call ‘tablescapes’. We have a table in the livngroom just for wines and glasses. This really works well. We will offer the first glass of wine and then our guests can help themselves. We also have a special juice drink for a few who do not imbibe alcohol.
This is what will be on the table to help make the evening fun.
- My homemade mini quiche with homemade bacon jam on top
- Pistachio and blue cheese cookies (great to have with wine)
- Don’s antipasto (yummmmmm)
- Warm red pepper dip (easy to make)
- Crackers
- Cherry tomato ‘ornaments’ with brie and basil leaf, topped with tapenade
- Cheese shortbread (again, super great with wine)
- Mushroom palmiers
- Potato Rostis with Lemon cream
- Cheesy mini burgers (sliders with a difference)
- Beef, asparagus and red pepper rolls
- Cucumber rounds
- Assorted truffles (homemade), chocolates, nuts
I promise, we will post pictures of the evening…the table beforehand. the wine/glasses table. We have 11 Christmas trees …should do the trick!
Marinade For T-Bone Steak
This marinade is enough for 4 steaks at 10 oz. each steak. I don’t know anyone who can eat that much meat at one sitting, so make it 6 steaks at 6-8 oz.each.
- 4 cloves of minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 tbsp. fresh rosemary
- 1/2 tbsp. chopped fresh thyme
- pinch of black pepper
Mix everything in a bowl and turn the steaks into it to coat. Save 2-3 tbsp. of the marinade for grilling. Cover the steaks and let them sit for about an hour.
Preheat your grill. Pat the steaks dry with a paper towel to remove the excess marinade. Grill your steaks over a medium heat for about 4 minutes on each side for medium- rare. Remove from the grill and let rest 5 minutes, covered with tin foil.
While the steak is resting, plate the beans (if you are serving some), salad, and glasses of red wine. What more could you ask for….even between Christmas and New Years. Gives you a rest from turkey.
Did I say YUM?
Saffron Rice With Sun Dried Tomatoes And Chicken
I was given this recipe about 17-18 years ago by a co-worker. We loved it so much I had to have the recipe. Try it..it is a lovely dish.
- 1 cup Basmati Rice
- 2 cups water
- pinch of salt
- 1-2 tbsp. saffron flowers (if using a powder, use much less) Can be purchased in any East Indian Store
- 1/2 cup sun dried tomatoes, drained and chopped
- 1 cup fresh fried mushrooms
- 2 cup left over chicken (perhaps from the night before)
- 3 cheese pouring dressing (Kraft)
- 2 tbsp. balsamic vinegar
Cook the rice in the normal manner – about 20 minutes. After the rice has cooked, add the sun dried tomatoes, chicken and mushrooms.
Mix together the dressing, balsamic vinegar to make a salad-like consistency with the rice dish.
This is a great dish for a summer or a buffet addition.