CHOCOLATE BUTTERMILK LAYER CAKE

with

RICH CHOCOLATE FROSTING

 

 

This cake won the Iowa State Fair Culinary Department blue ribbon, baked by Alice Bird of Des Moines, IA.  After googling her, found out that she had taken a baking class in 1963 and from there, her career took off, calling herself a State Fair-a-holic; winning many blue ribbons between 1963-2005.  She died in 2012.

 

350 degree oven for 35 minutes

Makes one 9" layer cake

 

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup buttermilk

1/2 unsweetened cocoa powder

2 3/4 cup sugar (** may reduce to 2 1/2 cups)

3 eggs

1 tsp vanilla

1 cup boiling water

 

Grease 2 - 9" round cake pans and line with parchment paper.  Grease parchment paper and dust with flour.

Sift flour, baking soda and salt onto wax paper.

Combine oil, buttermilk, cocoa, sugar, eggs and vanilla in a large bowl.  Mix well.

On low speed with electric mixer, add flour mixture to cocoa mixture alternately with boiling water, beginning and ending with dry ingredients.  Do not overbeat. The batter will be very thin.  Divide batter into the two pans.

Bake in 350 degree oven for 35 minutes or until cake tops spring back when lightly touched.

Cool layers in pan on wire racks for 10 minutes, then turn them over onto racks and cool completely.  Frost.

 

RICH CHOCOLATE FROSTING

 

6 oz semi-sweet chocolate

1/2 cup evaporated milk

3/4 cup (1 1/2 sticks) butter

2 1/2 cup confectioners sugar

 

Place chocolate, evaporated milk and butter in top of double boiler.  Place over hot water, stirring until chocolate is melted and mixture is smooth. 

Whisk in confectioners sugar.  Place double boiler top in bowl of ice cubes/water and beat with an electric mixer until mixture lightens in color and begins to lose its sheen.

Frost cooled cake.

 

Review:  Not being someone who bakes a lot, this came out especially good!  The frosting was terrific!!  

STUFFED FLANK STEAK

 

 

 

Don't know where this recipe comes from, but it's handwritten in my script from my early 20's!

 

Serves 3-4 - oven at 350 degrees

 

1 flank steak

salt and pepper

2 tbsp chopped onions

4 mushrooms, finely chopped

3 tbsp butter

3/4 cup bread crumbs

1 egg, slightly beaten

1/4 lb sausage

1/8 tsp dried thyme

1 cup beef stock

1 tbsp. flour

 

 

Tenderize steak and season with salt and pepper. 

 

Prepare dressing by sautéing onion and mushrooms in 1 tbsp. butter.  Remove from heat and add bread crumbs, egg, sausage and thyme.  Mix thoroughly and add salt and pepper to taste.  Spread over steak, roll it up like a jelly roll and tie it with butcher's twine.

 

Heat 1 tbsp. butter in skillet and brown roll on all sides.  Add beef stock and continue cooking in 325 oven for 1 1/2 hours.  Remove to hot platter and let rest.

 

Thicken the remaining liquid in skillet with 1 tbsp. butter and the flour.  Pour sauce over steak.

 

Review:  This was easy and really good!

 



CHOCOLATE FONDUE

Makes 2 cups, enough for 8 servings

1/2 cup butter

1/3 cup half and half

5 squares (1 oz each) unsweetened chocolate

1 cup sugar

1/8 tsp salt

3 tbsp bourbon or whiskey

Assortment of fresh fruits, dried fruits, poundcake, ladyfingers or pretzels

In a heavy saucepan or double boiler, melt butte; add chocolate, sugar and salt and stir until chocolate has melted and mixture is smooth.  Stir in bourbon.  Pour into fondue pot.  Dip fruits and cake into sauce and enjoy.

REVIEW:  Really easy and so fun!

STICKY CHICKEN

Serves 4-6

1/2 c vinegar

1/2 c sugar

1/2 c soy sauce

4 1/4 lbs chicken pieces

2 garlic cloves, minced

1 T minced fresh ginger

cherry tomatoes and watercress for garnish

Combine vinegar, sugar and soy sauce in shallow baking dish.   Arrange chicken in dish in single layer, turning to coat well.,  Cover and marinate overnight in refrigerator.

Transfer chicken and marinade to heavy large skillet.  Add garlic and ginger and bring to boil over med-high heat.  Reduce heat, cover and simmer 15 minutes, turning occasionally.  Uncover and continue simmering until chicken is tender and juices run clear when pricked with fork; about 15 minutes.  Transfer chicken to heated platter, cover with foil and keep warm in very low oven.   Increase heat to medium and cook sauce until reduced and caramelized; about 25 minutes.  Return chicken to skillet and coat with sauce.  Garnish with tomatoes and watercress and serve.

Review:  This was easy and delicious!

SOUR CREAM LIME TARTE

I always loved Bon Appetit's column where readers would send in requests for recipes from restaurants all over the country/world.  This one is from the San Ysidro Ranch in Montecito, CA; a resort that looks incredible, and this dessert is still on their menu!

Serves 10-12

350 degree oven

Crust:

1 1/2 cups graham cracker crumbs (9 double crackers)

1/2 cup sugar

3/4 stick butter, melted

Filling:

1 cup sugar 

3 tbsp cornstarch

1 cup whipping cream

1/3 cup fresh lime juice

1/2 stick butter

1 tbsp finely grated lime peel

1 cup sour cream

Topping:

1 cup whipping cream

1/4 cup sugar

1 1/2 tsp vanilla

3/4 cup sour cream

For crust:  Combine all ingredients in medium bowl.  Press onto bottom and sides of 9" pie pan. Freeze for 15 minutes.

Preheat oven to 350 degrees.  Bake crust until lightly browned, about 12-15 minutes.  Cool completely on rack before filling.

For filling:  Mix sugar and cornstarch in heavy medium saucepan. Gradually stir in cream, lime juice, butter and lime peel.  Bring to boil over medium-high heat, whisking constantly, then reduce heat to simmer and stir until thick and smooth; about 10 minutes.  Cool mixture to room temperature, stirring occasionally.

Fold sour cream into cooled lime mixture.  Spread evenly in prepared crust.

For topping:  Whip cream with sugar and vanilla until soft peaks form. Gently fold in remaining sour cream.  Spread over filling.

Chill pie at least 4 hours prior to serving.

Review:  This dessert is incredibly good. The husband says one of the best things I have ever made!

STEAK AND SHRIMP TOSS

 

 

Serves 4

 

1 lb boneless beef chuck or round

2 lg onions or 8 scallions

8 oz mushrooms

2 peppers; 1 red, 1 green

1 lb zucchini or green beans

2 tbsp oil

2 tbsp soy sauce

1 tbsp cornstarch

2 tbsp catsup

1/4 tsp crushed red pepper

1/2 cup beef broth

1/2 lb shrimp; shelled

 

Trim fat and cut meat across the grain into strips to stir fry.  Peel and slice onions/slice scallions on the diagonal.  Slice mushrooms, peppers, and prepare green beans.

 

Heat oil in wok or skillet; stir toss meat until brown on both sides (1-2 min).  Push to side of pan (or remove to plate), and add onions/scallions and mushrooms.  Add pepper and green beans.  Cook about 3 minutes.  Add soy sauce stirred with cornstarch, then add catsup, crushed red pepper and beef broth (I threw in a dash or so of sirracha).  Bring to boil, add shrimp and cook until shrimp is cooked through (2-3 min). 

 

Review:  Really easy and very good ... had over rice.

 



GRANT AVENUE SHORT RIBS

Serves 6

Oven at 325 degrees

4 lbs short ribs

1 cup flour

1/2 cup oil

2 cloves garlic, minced

1/4 tsp pepper

1/3 cup soy sauce

1/3 cup honey

Dip short ribs in flour.  Brown on all sides.  Add garlic and brown slightly. Crush garlic into oil with fork.  Drain off excess fat.  Sprinkle ribs with pepper.  Mix soy sauce, honey and 1/2 cup water, and add to pan.  Cover and bake for 1-2 hours.

Review:  Yummy!

Editorial Note:  Having been absent from the blog for over one year (unbelievable?) , I decided since this is being used as a journal, I will only post successful dishes.