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Monthly Archives: January 2010

Lemon Swirl Rolls and it’s Snowing Here!!!

Hello everyone!

We have snow today yeaaa!!! NOT!!! I hate snow, it’s wet and mushy. Everytime it snow’s here people forget how to drive and we have a lot of wrecks.  It’s other people around here you really have to watch for!!! I can’t tell you how many near misses we have had while out driving in this. I learned to drive in an area where there’s lots of snow, you think I would love it, but I don’t!!! I loved living in Arizona, no snow there in most area’s anyway..  I worked for an Italian restaurant when I was 16 there, and I loved it. I learned a lot from the sweetest little mexican lady there. I learned my knife skills from her, plus many other thing’s, she was the head prep chef there. We made a version of Zabaglione, it’s vanilla pudding with Marsala wine. We would put in wine glasses on top of sweetened strawberries, it’s wonderful. I made it when we moved back up here to snow country, haven’t made it for a while. I’ll have to see if I can remember how to make it again. When I do I’ll post it here, it was really easy to make.

I got a lot done on my cake for Monday. I made 30 roses with tip 103,  and many drop flowers with tip 223. I baked a red velvet cake and made my buttercream icing. So all I’ll have to do tomorrow is put it together or I should say later tonight, since it’s 2am right now!!! 

I haven’t made the egg drop soup yet, that I talked about. I found a version that’s actually a French version that I would like to make. It looks simple, we’ll see! 

My back has been hurting a lot lately, the Dr. told me I have what’s called degenerative back disease I think that’s how it’s spelled? Anyway’s I don’t know, she said if I have to have surgery I would have to go back on a higher dose of steroids, I hope not!!! I’m praying the Lord will heal me from all this!

 Well I need to go to bed now and see if I can get some sleep, goodnight all!!!   

Here’s another one of my recipes for you all…

Lemon Swirl Rolls

Dough:

7 to 7-1/2 cups all-purpose flour

1 envelope Rapid Rise yeast

2/3 cup granulated sugar

1-1/2 tsp. salt

1-1/2 cups soured milk,  just until it smells sour, (NOT WITH CHUNKS IN IT, THROW THAT OUT)! I let whole milk go sour & use it in bread and biscuits, it add’s better flavor.

2/3 cup unsalted butter

1 cup mashed potatoes, prepared without milk and butter (prepared instant mashed potatoes may be used also)

2 eggs

(¼ cup unsalted butter, for spreading on the rolled out dough before lemon filling.)

Filling:

1 cup granulated sugar

2 tbl. cornstarch

1 tbl. lemon zest

1/3 cup lemon juice

1/3 cup water

6 egg yolks beaten

¼ cup unsalted butter

Frosting:

1 package (8 ounces) cream cheese, softened

½ cup unsalted butter, softened

1 tsp. lemon juice

2-1/2 cups powdered sugar

1 tsp. lemon zest

1/8 tsp. popcorn salt

To Make Dough:

Mix 2 cups flour, yeast, sugar, and salt in a large bowl. Combine milk, 2/3 cup of butter, and mashed potatoes and heat to 120 to 130 degrees. Add to flour mixture; add eggs. Beat on low-speed with an electric mixer for 3 minutes until smooth. Gradually add more flour until dough is sticky. Knead dough on floured surface until smooth, 8-10 minutes. Place in a greased bowl, turning once to coat. Cover and refrigerate for 2-24 hours.

To Make Filling:

Combine sugar and cornstarch in a 2-quart saucepan. Stir in lemon zest, lemon juice, and water. Cook and stir over medium heat until slightly thickened and bubbly. Beat egg yolks in a small bowl. Gradually stir half the lemon mixture into eggs; return the egg yolk mixture to the saucepan. Cook and stir over medium heat until mixture comes to a boil; allow to boil to 2 minutes. Remove from heat and stir in butter. Cover surface of the lemon filling with plastic wrap. Chill for at least 1 hour; filling will keep up to one week.

To Assemble Rolls:

Gently press chilled dough down; divide in half. Roll one half into a 12×9-inch rectangle. Spread with 2 tbl. butter and half the lemon filling. Roll up jelly roll style and cut into 1-inch slices. Place cut side down in a greased 13×9-inch pan. Cover. Repeat with remaining dough. Let rise until doubled, 1-1/2 to 2 hours. Bake at 400 degrees for 15-18 minutes. Cool for 5 minutes and remove from pan. Cool an additional 20 minutes. Frost with lemon cream cheese frosting.

To Make Frosting:

Beat cream cheese, butter popcorn salt, and lemon juice in a mixing bowl until creamy, 2-3 minutes. Add powder sugar gradually until frosting is light and fluffy. Stir in lemon zest. Refrigerate icing if not using immediately.

Prep Time: 50 minutes

Chill Time: 2 to 24 hours

Rise Time: 1 ½  to 2 hours

Bake Time: 15 to 18 minutes

Cool Time: 25 minutes

Makes: 24 rolls

 
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Posted by on January 31, 2010 in Breads

 

Chicken Devin and a Cake to Bake this Weekend? I must be crazy!!!

Hello everyone,

Yes, I do have a cake to bake this weekend, it’s for a nursing home resident. I’ve been looking all afternoon through my Wilton books for inspiration. I am so tired of making the same round 8-9-inch cake!!! I found a really nice cake in Wilton’s 1984 Yearbook. It’s a square cake with small roses, drop flowers, and fleur-de-lis borders on it. I hope I can make it look like the picture!  Wish me luck!!!

I have been wanting to bake sourdough bread for a while, so a couple of days ago I made some starter. I love sourdough bread, I still remember my grandma Shirley baking sourdough bread when I was a kid.  She made the best bread ever!!! She always had some starter working on the counter or in the refrigerator. She made bread, pancakes and biscuits with it all the time. The recipe is from my old standby the Betty Crocker cookbook, I have always had good results from that cookbook. It’s one of my favorite’s!

 I watched Julia and Julie again for the 4th time tonight, there wasn’t anything else on T.V.  I really want Julia’s French cookbook. Can you believe with all my cookbooks that I don’t have that one??? I have (Baking with Julia), but that’s all. The other French cookbooks I have is the (The French Laundry by Thomas Keller) and (Cooking Provence by Antoine Bouterin). I’m going to try some recipes from the Cooking Provence book next week and see how they turn out. I haven’t decided what yet???

I haven’t felt very well today, upset stomach all day… :(  Don’t know if it was something I ate or what.

I hope you all have a great night!!! Here’s another recipe for you all to try, let me know what you think!!! PLEASE I need feedback!!!!

Chicken Devin

1, 4lb. pound chicken cooked, deboned, and skinned.

1, 16oz. bag frozen chopped broccoli, cooked and drained.

SAUCE:

1 ½ cups evaporated milk

2 T. lemon juice

2/3 cup mayonnaise

2 cups mild cheddar cheese, shredded

TOPPING:

Two, slices bread

2 T. butter

Heat oven to 350 degrees, grease a 9×13 casserole dish. In food processor add bread and the 2 T. butter, pulse to combine to a fine crumb. Set aside. In a large bowl combine chicken and broccoli. In separate bowl mix together sauce ingredients and pour over chicken and broccoli. Mix to combine. Pour into casserole pan and top with topping.  Bake for 25-30 minutes, or until topping is brown and sauce is bubbling. Serves 12

 
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Posted by on January 30, 2010 in Casseroles

 

BEEF CHILI WITH ANCHO CHILIES, BLACK BEANS, & CHOCOLATE

I’m sorry I have sounded well the word for it would be B***. I promise from now on this blog will only be about Angel Cakes and I will be posting recipes, and canning, food safety ect… I guess I needed to get some thing’s out of my system. The week I started this blog I had been so sick and so had my husband. Sleep depravation and medication can do really wierds thing’s to your body and mind. I’m finishing up the vet cake tonight, my husband stopped at the store for me to get the candy I needed. Thank you Ray for that!!!

Here’s another recipe from my file for anyone to try , which I hope you all do. Please leave me feedback, I would love to here from people!!!

I love this chili, and it makes alot!!!

BEEF CHILI WITH ANCHO CHILIES, BLACK BEANS, & CHOCOLATE

  BY TLYER FLORENCE and I made some changes, here and there…

2 ancho chilies, seeded and hand torn into pieces

3 pounds beef shoulder, cut into large cubes, (I used a regular 4lb beef roast) 

salt and black pepper

2 large onions, diced

10 garlic cloves, halved

3 canned chipotle peppers in adobo sauce, chopped

2 jalapeno peppers, seeded and chopped

2 tblsp. ground coriander

1 tblsp. ground cumin

1 tblsp. sweet paprika

1 tblsp. dried oregano

¼ tsp. cinnamon

1 tsp. sugar

2 tblsp. light brown sugar

6 (14.5oz.) cans whole tomatoes

1 (8oz.) can tomato paste

2 (15 1/2oz.) cans black beans, drained

1oz-unsweetened chocolate, chopped

3 cups shredded white cheddar cheese, for topping

This is word for word from Tyler’s cookbook, I take no credit for it.

Making chili is nothing more than mounting layers and letting them all simmer together. Get in the habit of tasting recipes in stages, this way if something is not quite right, adjustments can be made. (I added more tomatoes to tame the heat, his recipe called for only 1 can of tomatoes, but it was to hot!)

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chilies in a mini food processor and pulse to a powder. This is homemade chili powder will add a smoky depth to the chili. Season the beef all over with salt and pepper and then put in a large soup pot. Add enough water to cover by 1-inch, about 3-quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the coriander, cumin, paprika, oregano, cinnamon, sugars, and the powdered ancho chilies. Into a bowl pour in the tomatoes and hand crush them, pour into the pot and the canned tomato paste. Simmer on medium low heat (without the lid) until meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if needed. When done shred the meat with a fork. Add the beans and taste and adjust seasoning. Serve with cheese and crackers

I did make some changes here and there….

 
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Posted by on January 29, 2010 in Soups

 

BANANAS FOSTER FUDGE CAKE and new insite???

Helle everyone,

It’s sunny and cool outside as I write this. I’m hearing our dog Casper snoring like a freight train and my cat Minnie is sitting on the arm of my chair, she must have missed me? Even though I hardly go out anywhere!! lol…I baked my cake for the vet yesterday, and I decided to bake the Care Bears cake for the little foster child. I’m baking a 3-D Care Bear cake, it’s the first time for me to use that cake pan I bought it on E-Bay some time ago. I’m so excited about it!!! I changed an appt. so I would have more time for the cakes. My husband won’t be to happy with me, but it’s already done now. When we sign up for a cake it’s really hard to find a someone else to bake the cake if we can’t bake it. Seems like it’s has to be an emergency before someone else will help… I know a lot of bakers have kids and jobs to take care of so I can understand sometimes. I don’t have either one, I can’t have kids and I can’t work because of my disease. The only place I know I could find work would be with home health, but my Dr. say’s I’m suppose to stay away from sick people. That’s easier said than done!!!  

I didn’t feel like posting yesterday, sadly it was bad day. Got into it with my mother, about decorating Valentines cookies with my niece’s and nephew. She was convinced she told me the day they were doing it, but she hadn’t. We had only talked about setting up a day. I know this sounds like a stupid thing to be upset about, but it’s more than that. My whole life it’s always been about ,this is what were doing, when were doing it, and if you don’t like it that’s tough!!! Then she started the guilt trip thing with me again, I’ve spent this amount of money and time buying thing’s for this and I’m thinking so what!!! I didn’t ask you to do all that anyway!!! She makes me feel like I’m obligated to participate, with something I wasn’t to thrilled about in the first place. Please don’t get me wrong I love to spend time with them, but would like it to be when I want to not when they want to, does that sound right??? I hope so… I feel like they are ashamed to be seen with us in public, you see my husband and I are what the world thinks are obese people. I feel like they only what to see us on their terms and at there house’s. We rarely get invited to do anything, only on holiday’s. I really feel like my brother is embarrassed to even be around us, and it’s starting to rub off on his kids. His oldest is 11 going 18 and has as much said point-blank this very thing I’m talking about. It’s not that we fart or burp in public we try to dress nice and be considerate of other people.  When I asked about what my brother thought about me spending time with the kids, I was told I need to just let him be and forget about him. I feel like my mother is holding something back from me, about my brother, and it’s bothering me. Then she did something that really upset me, she called my husband at work. I hate it when they call him at work, cause then he’s calls me, and doesn’t understand what’s going on, and then he get’s all upset. When he got home yesterday I tried to talk to him about it and he just got mad at me, and say’s why do you always let what they do bother you so much. Here’s the problem he’s get frustrated cause he want’s me to talk about how I’m feeling about thing’s, but when I try he just get mad and frustrated and say’s  I let what they do bother me to much. He’s say’s he’s used to his family being this way, but mine has always been this way and I don’t want it to be. We just think to differently I guess, my husband is 15 years older than me and we just don’t think the same at all.

Well enough venting for now, hopefully this will all get solved with time. I need to get some thing’s done, I’ll write more later, maybe???

In the meantime here’s another recipe for you to enjoy!!!

BANANAS FOSTER FUDGE CAKE

Banana Filling:

½ cup packed light brown sugar

3 tbl. butter

1-½ cups finely chopped firm banana’s (about 2 large)

1 tsp. dark rum

¼ tsp. cinnamon

Cake:

2-2/3 cups cake flour

2 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

2 cups boiling water

1-cup Baking Cocoa

2 cups granulated sugar

1-cup butter, (2 sticks) softened

4 eggs

2 tsp. vanilla

Chocolate Cream Cheese Frosting:

1 (8 oz.) pkg. Cream cheese softened

 ½ cup butter (1 stick), softened

4 cups powdered sugar

½ cup Baking Cocoa

1 tsp. vanilla

1/8 tsp. popcorn salt

To make filling:

In a medium microwave-safe bowl, combine brown sugar and butter. Microwave, uncovered, on high for 1 minute. Add chopped bananas, rum, and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely

To make Cake:

Heat oven to 350 degrees. Grease and lightly flour 3 round, 8-inch cake pans; set aside.

Mix flour, baking soda, baking powder, and salt; set aside. Beat water with cocoa in a small bowl with a wire whisk until smooth; set aside. Beat sugar and butter in a medium bowl with an electric mixer, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, beating well after each addition until smooth. Beat in vanilla extract. Beat in the flour mixture alternately with the cocoa mixture, beating after each addition until smooth. Batter will be runny, pour into pans. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in the pan; remove from pans to a wire rack. Cool completely. Spread layers with banana filling and on top of cake after frosting, frost top and sides with frosting.  Decorate with dried banana chips.

For Frosting:

Beat all ingredients together until smooth.

 
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Posted by on January 28, 2010 in Cakes

 

Cheesy Bread and another Day!!!

I had a class tonight at the U of I, it was about seafood. Learned alot and the class was very full. I have one more class on the 9th , hopefully they will have some recipes I can share with ya all. At the U of I they like us to pass on the information that we get in class, so we’ll see. Ray went to work today he’s feeling alot better, I picked him up after he got off and we decided to find a place to eat. We went to this tiny hole in the wall chinese place. They had really good food there, I want to get the recipe of the egg flower soup that I had, it was great? I might have it some where? I have a Chinese cookbook by Irene Kuo maybe it’s in there. James A. Beard says it the best cookbook he has found for Chinese cooking, so I’m going to give it a try. I found this book at a yard sale sometime ago. If I have the recipe in it I’ll make it and let you all know how it turned out.

I’m going to bake the cake for the vet tomarrow, I’m looking forward to baking again!!! Angel Cakes posted a cake for a 3 year old.  I really want to take it she like Care Bears, but I have 2 cake within 2 days, plus my fish class, and my breathing treament. I hadn’t better take it, we’ll see if someone else will pick it up. Ray wouldn’t be to happy with me if I take on to much anyway. We’ll see what happens I guess…. Sigh…. 

I thought I’d post one of my bread recipes, it’s a little differnt… I hope you all enjoy it!!!  :)  Amanda

Cheesy Bread

2 1/2 cups flour  

2 tbsp. sugar

1 tsp. salt

2 pkgs. Active Dry Yeast

1 ¼ cups buttermilk

¼ cup butter

1 large egg

1 cup shredded cheddar cheese

1 tbsp. sesame seeds

Filling:

¼ cup butter, softened

½ tsp. Italian seasoning

½ tsp. granulated garlic

1 cup shredded cheddar cheese

Combine filling ingredients in a bowl, and mix well; set aside.

In large bowl combine 1-½ cups flour, sugar, salt, and dry yeast; mix well.  In a saucepan, heat buttermilk and butter until warm (110 to 120 degrees); add with egg to flour mixture.  Blend until moistened; beat for 2-3 minutes.  Gradually stir in remaining flour to make a stiff batter, fold in cheddar cheese.  Grease a 10-12 cup bundt pan; sprinkle with sesame seeds.  Put half of batter into pan; spread with filling.  Top with remaining batter.  If filling is not entirely covered, batter will cover during rising. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees for 35-40 minutes or until bread tests done (sounds hollow when tapped).

 
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Posted by on January 27, 2010 in Breads

 

Chocolate Orange Cake and My Faith is restored…

Hello everyone,

My faith has been refreshed and renewed today! Yesterday I wrote about the church we attended and the email I sent on Friday.  I did hear from many people today, one person our zone pastor even came to visit us, which really surprised me. I guess I need to be more patient with people and know that other people have lives to live.  I wish I could apply this to my brother, he is ignoring me right now. We don’t get along at all, were as different as night and day. He doesn’t like me cause I’m not afraid to tell him what I think. I have tried to explain that the steroids they have me on have made me very emotional and very sensitive. I don’t know after all the treatments they are giving me whether they will work. What am I facing after the treatments are done? Is there anything else they can do for me? Will I just get worse and slowly die??? I know this might sound morbid to some people but this is what I’m facing right now. How do you get someone like my brother to understand this? All he see’s or wants to see are his own problems, he will get past his and can live on, but me who knows for sure???  

 I  want to make my nephew’s Birthday cake in Feb. I hope my brother doesn’t give me a hard time with it. (For my niece’s birthday we had a misunderstanding and he never got past it.) I did email his ex-wife about it and she said my nephew is looking forward to me making his cake. He wants a Transformer cake.  He’s so cute about it he asked every time I see him, which hasn’t been to often lately, Ray and have been sick for 3 weeks, me for 2 of them!!! 

I do have a cake to make for Friday, it’s another vet cake. He love computers and chocolate, I have the Wilton computer cake pan. I’m going to have to go the garage and did it out. Can you believe it’s been 5-6 years since I used it??? How sad is that???! This is why I love working with Angel Cakes I can use many of the different cake pans I have. I have about 150 of them. You may ask where do I store them all? Well I have a lot of them hanging in my kitchen, the rest are in boxes in the garage. Maybe someday I’ll have enough wall space to display them all!!! Sigh!!!

 Here’s another recipe for you all, hope you like it!!! Please leave me feedback and comments, I look forward to hearing from people!!!

Chocolate Orange Cake

For the cake:

2 1/2 cups cake flour

3/4 tsp. baking powder

1/4 tsp baking soda

1/2 cup Baking Cocoa

1-cup butter, (2 sticks) at room temperature

1 1/3 cups granulated sugar

2 tsp. orange zest

1 tsp. orange extract

4 eggs, at room temperature

1 cup sour cream

1/4 cup undiluted & thawed, frozen orange juice concentrate

For the Icing:

1 cup powdered sugar

1 tsp. orange extract

6 tsp. milk

2 tblsp. baking cocoa

Candy orange slices to decorate

Position a rack in the middle of an oven and preheat the oven to 350 degrees.

Grease and flour a 12-cup bundt pan. Set aside.

In a small bowl, sift together the flour, baking powder, baking soda and baking cocoa. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy and ivory colored, about 2 minutes. Beat in the orange zest and orange extract. add eggs, one at a time, beating well after each addition. Reduce the speed to low and dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the sour cream and orange juice concentrate, beginning and ending with the flour mixture. Pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to racks and let cool in the pan for 10 minutes. Invert onto the cake plate, and let cool completely. Drizzle with icing and decorate with candy oranges if desired.

For the icing: 

Cream all icing ingredients together until smooth, and drizzle over cake.     

 
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Posted by on January 26, 2010 in Cakes

 

Blueberry Cake and the cake is done yeaaa!!!

Hello All,

 I got my vet cake done today,it turned out the way I wanted it to. Just like I described it yesterday. I don’t know if I’ll deliver it tomorrow or have Ray do it. I bent over this morning to get a lid out of the cupboard and my back went out!! I’m in major pain right now, have taken 4 pain pills today and rubbed tons of icy hot on, it’s hardly touching it!! May have to call my Dr. tomorrow, and ask if she’ll prescribe some PT for me, it’s the only thing that helps. I hope she doesn’t want to see me!!! May have to go in anyway…

We didn’t make it to church today, we haven’t been their for 3 weeks. You would think someone from there would have called us by now and see if were ok??? I left a message on there website asking for prayer on Friday and haven’t heard a word. Can you believe it??? What is this world coming to when the church you attend doesn’t even respond when you ask for help??? We have been going there for almost 2 years now, we have made some friends, at least I thought they were friends. I guess I’m disappointed with all of them. We have been going to a what they call is a Life Group, and the people are nice. One lady keeps trying to get me to drink her Monavie stuff, I keep polightly telling her no. Not only is it really expensive, but I don’t believe it miracle food cures or medical for that matter.

 I need to tell her this story, I worked as a nurse’s aide for 14 years, when I was 19 or 20 I had a client named Myrle.  Nicest client I have ever had hands down, I grew a lot as a Christian while working with him, he always had the Christian radio station on. I listened to Chuck Swindoll, Larry Burkett, Jonny Erikson Tada, ect… He also sold some vitamin products, I can’t remember what the company is called they sold all kinds of stuff  anyways…. He was always trying to get me to buy the stuff, I kept telling him polightly no I just couldn’t afford it. After awhile he stopped asking, but what I alway’s took note of was that he spent  almost$100 a month on the stuff!!! He was on Medicaid and did get about $30 a month on food stamps. By the time he paid for all the vitamins, rent, a couple of credit card bills, he would only have about $20 for the rest of the month!!! If he would have only stopped paying for all those vitamins he would have had enough to get through the month. I would bring him extra food sometimes, and help him buy food that was on sale. This is what I need to tell the church lady, I know she thinks the world of the stuff she sells and thinks it will cure me. I know it won’t, I only believe that my Lord and Savior Jesus Christ can cure me!!! Amen!!! He has healed me before, when I was 8 years healed my appendix before they burst, He has healed me PTSD, and had taken away a lot of anger I had with people, I’m work in progress!!! :)

Ok I promised some cake recipes so here is one that I made up for a contest I hope you all enjoy it!!! I won 3rd place in the Western Idaho Fair contest for this cake, plus $75 bucks yahoooo!!!!

Blueberry Cake:

 For Cake:

2 egg whites

½-cup granulated sugar

2 ¼ cups cake flour

1 cup granulated sugar

3 tsp. baking powder

¼ tsp. salt

1 ½ cups sour cream

1/3 cup butter melted and cooled

2 egg yolks

2 tsp. vanilla

1-cup fresh or frozen blueberries, if  blueberries are frozen do not thaw before folding into batter.

1 tbl. cake flour

For Filling:

1-cup blueberries

2/3 cup sugar

2 tbl. lemon juice

4 tbl. cornstarch

For Frosting :

1 (8 oz.) pkg cream cheese, softened

½ cup butter, (1 stick), softened

1 tbl. lemon juice

1 tsp. vanilla

4 cups powdered sugar, sifted

1/8 tsp. popcorn salt

To make cake: Heat oven to 350 degrees. Grease and lightly flour 2, 9-inch round cake pans. Beat egg whites in medium bowl with electric mixture on high-speed until foamy. Beat in ½ cup sugar, 2 tbl. at a time, until stiff peaks form; set aside.

Mix 2 ½ cups cake flour, 1-cup sugar, the baking powder, and salt in a medium bowl. Beat in sour cream, butter, egg yolks, and vanilla on medium speed for 2 minutes, scraping bowl occasionally.  Fold egg whites into batter.  Mix the 1 tbl. flour with the blueberries, fold into batter.  Pour into prepared pans and bake for 30-35 minutes or until toothpick inserted comes out clean.  Cool 10 minutes; remove from pans to a wire rack.  Cool completely.

For filling: Cook all ingredients in a 2-quart saucepan over medium heat, stirring constantly, until thickened.  Cool completely.

For Frosting:  Beat all ingredients together until smooth.

To assemble cake: Cut cake layers in half, and fill layers with frosting, then add some blueberry filling.  Frost top and sides with frosting, spoon leftover blueberry filling around edges of cake.  Decorate with fresh blueberries.

Until tomorrow :) Amanda

 
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Posted by on January 25, 2010 in Cakes

 

French Pate

Hello everyone,

We are doing a lot better today, Ray’s been able to do some thing’s around the house. It’s terrible being sick, the house was a mess!!! Not that I have a large house to clean LOL, for those of you who have been here, you know what I’m taking about!!! I’m doing better emotionally, these steroids I have been on have really messed with my head. I did see the specialist this week and I see the lung Dr. next month and they’ll decide from there as to weather or not they’ll keep me on steroids. I still have to have the breathing treatments at the hospital. I don’t know if I’ll get better or not, it’s like this question hanging in the air right now (what to do next)??? 5-10 percent of people die from this, so I guess I have that to consider….

 I haven’t baked my cake for the vet yet, I’ll do that a little later. He wants german chocolate and he likes baseball, so I’m going to make a baseball glove. I’m going to fill it with the coconut pecan filling from my Betty Crocker cookbook. In my humble opinion it’s the best recipe for that, I love it!!!  

Here’s a recipe for Chicken Liver Pate, I know my site says cake baker, but I love other kinds of food as well. I recently discovered this recipe and I love it. I have made Pate before, but I think I messed it up somehow, this one is much better. So if your into this kind of food go for it. If not don’t worry I’ll post some cake recipes that I love to make later.

French Pate

20 peppercorns

2 allspice berries

1 clove

4 coriander seeds

1/2 cup butter, 1 stick

1 onion, chopped

4 garlic cloves, (this is my addition to the recipe)

1 pound chicken livers

salt

1/3 cup heavy cream

Bread or crackers to serve with

1. In a spice grinder, combine peppercorns, allspice, clove, and coriander seed; grind until fine and set aside.

2. Melt 2tblsp. butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3-4 minutes. Add livers to the pan and sprinkle with salt;  cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stay pink.

3. Put onion, livers, and all the juices into food processor with remaining butter, the cream, spices, and the garlic. Puree mixture until it is smooth; taste and add more salt if needed.

4. Put pate in a mold or a bowl and refrigerate for 2-3 hours until fully set.

Serve with crackers or toasted bread. Enjoy

P.S. please feel free to leave me comments and feedback, I would love to hear from people!!!!

Until tomorrow…  Amanda :)

 
2 Comments

Posted by on January 24, 2010 in Appetizers

 

Venting!

Hello,

My husband still isn’t home from the hospital. The Dr. here are crappy and just take their sweet time doing rounds, I guess I just don’t understand what the problem is!!! I know I should be thankful for what we have, we have it better than most people. It’s just been a frustrating day and I’m sleep deprived. Haven’t had much sleep all week, I think it side effects from some of my meds.  I going to contact me Dr. Monday and see what we can do. I also need to see my counseler I think that will help, she advised me one time that I needed to just write thing’s down. Said it would help, I hope this does, cause I really need it.

 I came home from the hospital to get a few thing’s done and my day hasn’t been much better.  One letter came with postage due, thanks a lot to who sent that one!!! I spilled some yogurt from the fringe and that’s when I let loose and started crying, not just tears but heaving sobs. I still feel like throwing up.

And yes can you believe it, I do have a cake to make this weekend!! It’s a VA cake and he wants german chocolate. He likes the outdoors and fishing they said. It’s a good thing I have something else to focus on, otherwise I’d go crazy.  I’m looking forward to just being in the kitchen and baking and creating something. I won’t be able to cook much,my husband can’t eat hardly anything for a while. I’m going to try to post some recipes here, just some of my favorite’s and ones that have won me awards in the fairs. Well that’s all for now, I might write more later….

 
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Posted by on January 22, 2010 in Uncategorized

 

Long Day….

Hello all,

I don’t know who all will read this blog of mine, I just need somewhere to write thing’s down! My husband is feeling better they will let him out of the hospital tomorrow. I was there for part of the day then had to go to Boise to drop something off at the hospital there.

  I baked the cake for the hospice lady this morning. I just now finished it, it turned out ok. I didn’t decorate it as much as I normally would. Maybe that’s a good thing who know… It’s a yellow cake with buttercream icing. I iced it white with a white reverse shell border on the bottom. I wrote in yellow Happy Birthday then piped pink dots in random places.  When I figure out how to post pictures, I’ll post some!!!

 My eyes have been hurting a lot today, my disease affects them. I’m watching a rerun of Star Trek right now, pretty sad when that’s all there’s on!! Well that’s all for now…

 
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Posted by on January 22, 2010 in Uncategorized

 
 
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