McCalls' Devil's Food Cake

A dear friend introduced me to this cake a dozen years ago. It was her birthday cake for years. Her birthday is coming up in a few weeks. So I thought I would find a red velvet cake to share in honor of her birthday.

CAKE

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
1 cup buttermilk
1 tablespoon white vinegar

1 teaspoon vanilla
2 large eggs, room temperature
2 tablespoons cocoa powder
1 teaspoon red coloring gel (see “thoughts on food coloring” below) or 2 tablespoons standard liquid red food coloring
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar

FROSTING
1 cup (2 sticks) unsalted buter, room temperature
5 cups confectioner’s sugar
1 pound cream cheese, room temperature
1 1/2 teaspoons vanilla extract
pinch of salt

Baked Ziti with Sausage

Ingredients:

1/2  pound sliced Kielbasa sausage
1/2 lb sliced mushrooms
1/2 cup chopped onion
1 green bell pepper, chopped, about 1/2 cup
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon garlic powder or small clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces ziti, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese, divided


Preparation:


Saute sausage, mushrooms, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Bubble gum Pie

Bubble gum Pie is a favorite at my house. Remember the idea, everything but the kitchen sink...? just like Bubble gum casserole... only dessert...

1 graham cracker  pie crust 
1 package of pistachio pudding
1 1/2 cups of cold milk
1/4 cup chocolate chips
1/4 cups peanuts
1/4 cup m&m's
1/4 cup raisins
1 banana
whipped topping.

Slice the bannana in 1/4 in slices and layer in the bottom of the pie shell. Mix the pudding and the milk with an electric mixer unil smooth and a little stiff. Stir in the chocolate, m&m's, peanuts, and raisins.

Chill for 2 hours,

Before serving, top with whipped topping. 

Lemon Baisl Pasta with Chicken

This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.

8 oz farfalle pasta (bowtie)
1 lemon
1/4 cup shredded  fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons  butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning


Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets  in the butter, 5 minutes on each side. set a side, and keep warm.

Zest the lemon then squeeze tout the juice.

Boil the pasta in salted water.

Cut the tomatoes in half, cut the basil in small strips if not already.

in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.

Serve with the chicken. Garnish with the basil and lemon zest.

Take this to your next party, and watch it disappear. By the way, this recipe make 6 servings with only has 1 carb per serving.
Ingredients:


¼ cup mayonnaise
¼ cup sour cream
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
6 ounces white crab meat, drained and picked over
2 green onions, finely chopped
½ chopped red bell pepper
⅛ teaspoon salt
⅛ teaspoon ground pepper

Directions:

1. In a medium bowl, mix mayonnaise, sour cream, seasoning and lemon juice until smooth.
2. Add crab, green onions and pepper; stir until ingredients are well combined.
3. Season to taste with salt and pepper. Serve with vegetables for dipping.

Baby Spinach Salad with Avocado, Olives, Feta and Walnuts

Ingredients:


1 cup baby spinach
1 ounce feta cheese, drained and crumbled
7 walnut halves
½ avocado, diced
5 olives

Directions:

1.Combine spinach with feta, avocado and olives.
2.Toss with low-carb dressing of your choice and season to taste with salt and freshly ground black pepper.
3.Top with walnuts.

The Mint Julep

The mint julep has been a southern staple for years. One thinks of hot summer days with ladies sitting on wide porches fanning themselves talking about the latest gossip or politics of the day.
This is the low carb version from Atkins.

Enjoy

Ingredients.

Granular sugar substitute to taste
6 fresh mint leaves
Crushed ice
2 ounces bourbon
1 small mint sprig

Directions:

1.In the bottom of a medium glass, combine sugar substitute to taste, mint leaves and 1 teaspoon water.
2.Crush the mint lightly with the handle of a wooden spoon. Fill glass with crushed ice.
3.When frost forms on the glass, slowly pour in bourbon. Garnish with mint sprig.

Chicken Portobello Broilers

This week I think I will share some more low carb treats.  These are quick and easy recipes everyone will like.

Ingredients:


8 oz chicken breast, boneless, skinless
1 large scallions; chopped
2 tablespoon olive oil
4 large eggs; beaten
1/4 teaspoon herbs
6 large (2 oz) portobella mushroom caps; cleaned
1/4 teaspoon Salt
1/4 teaspoon pepper
1/4 cup mozzarella cheese; shredded

Directions:

Cut chicken breast in half lengthwise, then slice crossways into thin slices. In a large nonstick skillet, over medium heat, cook the chicken and scallion in the oil for about 3-4 minutes until chicken is no longer pink. Add remaining ingredients and cook until egg is firm. Meanwhile, place the mushroom caps, ribbed side up, on a foil lined baking sheet. Sprinkle with salt , pepper, herbs, and broil for about 7 minutes until beginning to soften, turning once. Remove from oven and spoon mixture into the mushroom caps, top with cheese and broil for 1 minute to melt cheese. Serve immediately.

Veggie Bake

(20 oz.) pkg. frozen cauliflower, broccoli and carrots.

4 oz. shredded mozzarella cheese

1 (10 3/4 oz.) can cream of mushroom soup
2/4 Cup Bread crumbs
2 tbsp. melted butter

Preheat oven to 375.
Combine veggies soup and cheese in a  8 x 8 inch oiled baking dish.

Toss bread crumbs with melted butter and sprinkle atop casserole. Bake uncovered at 375 degrees for 30-35 minutes. Let stand for about 10 minutes before

Road Trip!

Well It's about that time. I'm planning a road trip next week. Reminds me of road trips when I was a kid.  Often, I would walk in the house on the last day of the school year, and Mom would be putting stuff in the car. She'd tell me  to pack a bag, and with in an hour we'd be at the grocery store buying deli ham, Longhorn cheddar cheese, diet Coke and ice. This would all put put into a small Styrofoam cooler behind the driver's seat.

In the car, would be a selection of cassettes. Music ranging from folk, country, and pop. A fill up at the gas station, a quick read o the map, and we were off.

The old Toyota didn't have air conditioning, so we'd put bandannas in the ice and then wrap them around our necks. There we were out on the road, singing to the radio, eating ham and cheese, drinking diet Coke, and having the best time. A  day or two later, we'd be at the Grandparents, where we were often given a cold dry meat loaf sandwich. 

We'd cross the border of Kansas into Oklahoma just around sun rise. the light would be start to shift, then the sky would slowly turn purple, then lighter and lighter. If there were any clouds around they would start to take on an orange then pinking hue. When the sun finally rose it would be a big red ball on the horizon. then slowly turn brighter and brighter. I remember a feeling of true peace watching this.

Well this year will be a little different. We're a bit older;  we're not driving 1100 miles in less than 24 hours. Sure, we'll still play music, sing off key. have a ham sandwich or two, but i lot can be said for a comfortable car, and air conditioning.  

 

Today what is good car food?

 

 

 

 

 

 

Take a whole wheat tortilla, spread 2 tablespoons of Nutella, add a peeled banana, roll up. wrap in plastic wrap.

 

another yummy treat: frozen grapes.

lay out grapes in a single layer on a cookie sheet of plate. place in the freezer for 1 hour.
for the cooler put them in a zip lock back. keep in the ice.

Hummus and chips.
 

 

Cut up a package of pita bread into small triangles, put them on a baking sheet in one layer. leave them in a 250 degree oven for 10 minutes.

 

when the chips cool put them in a zip lock bag. 

for the hummus,

 

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
paprika
Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with paprika (optional).

place in an air tight container, keep cold in the ice. until ready to eat.

Ham and cheese roll ups.

one large slice of deli ham

1 ounce of longhorn cheese.

roll the ham around the cheese.  also can be wrapped in plastic wrap for the cooler

 

Enjoy the holiday.

Tropical White Chocolate Chip Cookies

I was actually looking for a cake recipe with these ingredient, but... who doesn't love cookies. The fruit is great. it adds a different texture and kind of a brightness, but i think that is the lime zest.
If you can't find the dried fruit by itself, you can substitute tropical trail mix. just pick out the nuts and other stuff.


•2 sticks (1 cup) unsalted butter, softened

•2⁄3 cup packed light-brown sugar
•2⁄3 cup granulated sugar
•2 tsp vanilla extract
•2 large eggs
•3⁄4 tsp baking soda
•3⁄4 tsp salt
•2 1⁄3 cups all-purpose flour
•12 oz coarsely chopped white baking chocolate
•1 cup coarsely chopped macadamia nuts
•1⁄2 cup chopped dried mango
•1⁄2 cup chopped dried pineapple
•1 Tbsp grated lime zest

1.Heat oven to 375°F. Have baking sheet(s) ready.


2.Beat butter, sugars and vanilla in a large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda and salt until combined. Add flour and beat on low speed until blended. Stir in coarsely chopped white baking chocolate, coarsely chopped macadamia nuts, chopped dried mango, dried pineapple and grated lime zest.

3.Drop rounded tablespoons dough about 1 1⁄2 in. apart on ungreased baking sheet(s).

4.Bake 8 to 9 minutes until edges are golden brown. Cool on sheet 1 to 2 minutes before removing to a wire rack to cool completely.

Dinner at Luzerne

Upon frequent trips to San Francisco, we were often introduced to new tastes and restaurants. One of our favorites was a little neighborhood restaurant near the park. It was called Luzerne.   This was a small place,  The service was always friendly and outstanding, and the food was amazing, if you like German/Swiss style cooking.  Painted on the walls was a mural of one of the quaint European villages

It was like an old world family restaurant. The couple that ran it were from Germany. and our favorite server was an adorable French woman, who didn't really speak English well, but she tried.


alas the restaurant is no longer there, but what nice memories.




One of our favorites was a Speatzle and Veal Schnitzel with a cream morel sauce

 What is it?  Speatzle is a tiny little dumpling, and schnitzel is veal or pork pounded thin and then lightly floured and fried, like a scallopini only German Switzerland and  Austria it is called schnitzel.  Sometimes it is served by itself with a lemon wedge.

Serves 8

Mushroom Cream Sauce

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup wild mushrooms of your choice, sliced thinly, like morels.
4 garlic cloves, minced
1/2 cup dry vermouth
1 cup chicken broth
1 cup heavy cream
1 teaspoon fresh thyme
1 teaspoon rubbed sage

In a saucepan over medium-high heat saute sliced mushrooms and minced garlic in 1 tablespoon olive oil and butter until liquid evaporates. Increase heat to high, add dry vermouth and chicken broth, reduce liquid to 3 tablespoons; add the cream. Continue cooking until large bubbles appear and the sauce coats the back of a spoon. Remove from heat, add thyme and sage. Set aside.

Veal Schnitzel

2 pounds Veal slices, pounded to 1/4-inch thickness
Salt and pepper, to taste
Flour for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter

Cut meat into 8 servings. Season with salt and pepper, dredge in a small amount of flour; shake off excess. In a large skillet over high heat in 2 tablespoons olive oil and 2 tablespoons unsalted butter saute meat very quickly for 1 minute each side. Add any juices from the pan to the mushrooms, spoon onto individual plates, add the sauteed meat on top and serve with  zucchini or asparagus.





Adapted recipe courtesy of http://www.finedinings.com/

Old Fashioned Baked Beans.

Well, so it's more picnic food. Labor Day is coming. If you do picnics or cook-outs, or any type of get together, this is a wonderful side dish. It goes with anything from hamburgers to grilled chicken.

For probably 50 or so years now my Grandmother's brothers and sisters would have a reunion on Labor Day. Everybody would bring something. Believe me those women could cook. So everything was so good. You couldn't help but over eat.

Grandma always brought a big dish of baked beans, and then went home with an empty dish.  This is my version.  It's a two day process, but worth it. Enjoy.
1 ham hock
2 cups dried navy beans
9 strips thick-cut bacon
1 white onion, chopped
2 tbsp. brown sugar
1/4 cup ketchup
3 tbsp. molasses
1 1/2  tsp. yellow mustard
Salt and black pepper to taste

1 Soak navy beans in a bowl in water overnight to soften. Drain the beans in a colander and transfer them to a large crock pot.

2 Cover the beans with 4 cups of water.Rinse the ham hock and trim excess fat. Add to the crock with the beans. Let the beans cook on low for 6 to 8 hours, or until tender and the meat has fallen off the bone.  Drain in a colander and set aside. Save the liquid and the meat.

3 Fry three strips of thick-cut, diced bacon in a skillet until it is crispy. Add the chopped white onion and saute it in the bacon fat until it is translucent. Set aside. Mean while, pick any lean meat from the bone, chop and set aside.  Save any left over broth for another use.

4 Mix together brown sugar, ketchup,  molasses, mustard, sauce and salt and black pepper to taste in a small saucepan. Bring the sauce to a boil over medium-high heat, stirring frequently. Remove the sauce from the heat. Preheat your oven to 375 F.

5 Transfer the beans to a 2-qt. casserole dish. Add the bacon, bits of ham and onions. Pour in the sauce and stir all of the ingredients until they're well-blended. Place six raw bacon strips across the top of the beans. Cover the dish with a piece of aluminum foil for half of the baking process.

6 Bake the beans for one hour, or until they are tender, the sauce is bubbly and the bacon topping is crispy.