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.

ROQUEFORT BUTTER STEAK

Serves 6

4 lbs sirloin steak; 1" thick

2-3 tbsp olive oil

salt and pepper

R-B Sauce

4 tbsp butter

4 tbsp roquefort

4 tbsp lemon juice

3 tbsp chives, chopped

Rub steak with oil and sprinkle with salt and pepper.  Broil on each side to preferred temperature.

Combine R-B sauce ingredients and top steak with sauce.

Review:  Yummy!

ROLLED CHICKEN BREASTS WITH MOZZARELLA

Serves 8 - 375 degree oven

4 whole chicken breasts, split and boned

1/2 tsp seasoned salt

1/2 cup (1 stick) butter, room temperature

1/2 tsp dried oregano

1/2 tsp dried marjoram

1/2 tsp chopped fresh parsley

1/4 lb mozzarella, cut into 8 slices

1/2 cup vegetable oil

1/2 cup flour

2 eggs, beaten

1 1/2 cups dry breadcrumbs

1/2 cup dry white wine

Flatten chicken breasts to thickness of 1/4".  Sprinkle with seasoned salt.Mix butter, oregano, marjoram and parsley in small bowl.  Spread half of butter mixture over 1 side of chicken pieces. Top each with 1 slice cheese Roll up and secure with toothpicks.

Preheat oven to 375 degrees.  Heat oil in large skillet over medium heat.Coat chicken rolls with flour.  Dip each in egg and roll in breadcrumbs. Add chicken to skillet and brown lightly.  Transfer to 9"x 13" baking dish. Melt remaining butter mixture in small saucepan over low heat. Add wine to melted butter and pour over chicken.

Bake until tender; 30-40 minutes.

Review:  Nice easy, tasty dinner.

ROASTED GARLIC LEMON GREEK CHICKEN

Serves 4 - Oven at 350 degrees

1 broiler/fryer chicken (about 3 lbs)

3/4 tsp salt

pepper

14 cloves garlic, divided

water

1 1/2 tsp lemon juice

1 tbsp melted butter

4 tsp parsley, chopped

Rub chicken inside and out with salt and pepper.  Crush 2 cloves garlic and place in body cavity. Close neck and body cavities with skewers or toothpicks.  Tuck wings under back.  

Cut remaining 12 cloves of garlic into slivers and place in small roasting pan.  Add 1/2 water or to a 1/4" depth.  Place chicken on rack in roasting pan and sprinkle with lemon juice.  Brush chicken with melted butter.

Roast in preheated 350 degree oven for 30 minutes.  Tilt chicken so cavity juices run into pan juices. Roast for 15 minutes longer or until drumstick moves easily and juices run clear when thigh is pierced.  Let stand for 5 minutes.  Serve chicken halved or carved.  Spoon pan juices over chicken and sprinkle with parsley.

Review:  I ended up just cutting up the chicken into pieces and after roasting for approximately 20 minutes, placed under the broiler to crisp up the skin.  It was really delicious, but frankly, similar to how I normally make chicken, so am not sure why I would have thought to save this recipe.

ROAST PORK WITH GINGERSNAP GRAVY

Quoted below the title of this recipe was "This dish will knock your socks off", says Chef Prud'homme.  Sorry no pic ... didn't realize how poorly it came out.

Serves 6             325 degree oven

1/2 cup finely chopped onion

1/3 cup finely chopped green pepper (omitted because the husband hates peppers)

1/3 cup finely chopped celery

2 large cloves garlic, minced

1 1/2 tsp salt

1 tsp pepper

1 tsp paprika

2 tsp thyme

1/2 tsp dry mustard

1/4 cup butter

l boneless pork loin roast (about 3 lbs)

Gingersnap Gravy (recipe follows)

Preheat oven to 325 degrees.

Saute first nine items with butter over high heat for 4 minutes, or until vegetables soften.  Remove from heat.

Place roast in shallow roasting pan, fat side up.  Make several slits with a sharp knife in the top of the roast, cutting downward, but not through to the bottom.  Stuff the pockets with the vegetable mixture.

Roast in preheated oven for 2 hours or until meat thermometer registers 165-170 degrees.  Remove roast from pan and keep warm.  Reserve pan drippings.

To serve, slice pork and spoon gravy over the meat.

Gingersnap Gravy:  Saute 1/2 cup finely chopped onion, 1/4 cup finely chopped celery and 1/4 tsp minced garlic in 2 tbsp of butter for 5 minutes. Add pan drippings which have been deglazed with some water. Add 1/2 tsp ground ginger, 1/4 tsp thyme, 1/8 tsp sage and dash of cumin, and heat through.

Review:  I should have made the slits larger; using the veggie mixture to stuff a bit of each slice.  Instead, I made slits on alternating sides of the roast and just placed the leftover mixture on top of the roast.  And, although the recipe didn't specifically state this, I did salt and pepper the roast.  It was very good, but I'm not sure it knocked anybody's socks off.

ROAST LEG OF LAMB

** This recipe was next on my list to be made, but for months, I couldn't get myself to commit to a roast leg of lamb of all things.  With my husband's recovery from knee replacement surgery and all the bad weather on the east coast, I had no energy.  Instead, I used what my butcher calls, lamb grillers, large hunks of lamb, for which I adapted the recipe. The original recipe is below, and at the bottom of the post, will explain the changes.   Just wanted to move along in this blog process ...

Serves 6-8            325 degree oven

lamb leg

2 cloves garlic

1/2 tsp pepper

2 tsp salt

1 tsp rosemary or thyme

1/4 cup wine vinegar

2 tbsp oil

1 onion and carrot, sliced

1 1/2 cups beer or apple juice

Trim excess fat from leg and score top fat in diamond pattern as you would a ham.  

Crush garlic with seasonings, add vinegar and oil and rub over lamb.  

Place leg bone down i pan and roast for 1 hour at 325 degrees.  Pour off excess fat, add onion and carrot, pour beer or apple juice over.  Finish roasting to medium rare, about 25 minutes per pound, basting occasionally.  Serve sauce with meat.

Review:  Omitted the onion, carrot and beer/apple juice, and after roasting for about 30 minutes, placed the meat under the broiler just to crust it up.  The seasonings were really good; the wine vinegar adding a dimension to the overall flavor.

ROAST BEEF WITH GARLIC-BUTTER POTATOES

Serves 8 - 325 degree oven

4 medium potatoes; peeled if desired, sliced 1/4" thick

1/4  cup butter; melted

2-3 cloves garlic, crushed

1 beef bottom-round roast (3 lbs)

salt and pepper

Horseradish-Mustard Sauce (recipe below)

Spread potatoes in shallow lightly greased roasting pan; drizzle with mixture of butter and garlic. Rub beef with salt and pepper and place on potatoes.  Roast in preheated 325 degree oven for 1 1/4 to 2 hours or until meat thermometer registers 5-10 degrees lower than desired doneness.

Remove from oven and let stand about 10 minutes.  Serve half the meat hot, sliced thin, with the potatoes. Refrigerate the remaining meat and slice thin prior to serving cold with Horseradish-Mustard sauce.

Horseradish-Mustard Sauce:  Mix equal parts of prepared horseradish, prepared mustard and sour cream.  Will keep up to 1 week.

Review:  Not a huge fan of a bottom roast, but got one from my butcher (at what I thought, considerable cost --- $7.00/lb) and was happy with the outcome both hot, and cold with the sauce.  I probably wouldn't make it again, however. 

CHOCOLATE FILLED THUMBPRINT COOKIES

Makes 3 dozen

350 degree oven

1 cup (2 sticks) butter, room temperature

1 cup firmly packed light brown sugar

2 t vanilla

3 cups flour

1/2 cup (scant) semisweet chocolate chips

5 t milk

1/2  t salt

1/2 cup powdered sugar

Chocolate Filling:

1 3/4 cup semisweet chocolate chips

1 T solid vegetable shortening

1/4 cup light corn syrup

2 T water

1 t vanilla

Preheat oven to 350 degrees.  Blend butter, brown sugar and vanilla in a large bowl until creamy. Stir in flour, chocolate chips, milk and salt, and mix well.  Form dough into 1" balls.  Arrange on ungreased baking sheets.  

Indent center of each ball by pressing firmly with thumb.  Bake cookies until golden, about 12-15 minutes.  Immediately roll in powdered sugar, covering them completely (that was not easy). Arrange on rack and let cool 15 minutes.

Prepare filling:  Melt chocolate and shortening in top of double boiler over hot water,  Remove from heat.  Stir in remaining ingredients until smooth. Let cool 5 minutes.

Place generous 1/2 teaspoon of filling into each thumbprint.  Store in airtight container.

Review:  These were like a shortbread with chocolate filling.  Good, but more trouble to make than they were worth.

ROAST CHICKEN WITH GARDEN VEGETABLES

The vegetables in this recipe can change with the seasons.  Asparagus spears or sweet baby peas may be substituted for the zucchini (which I didn't even include).  I chose to split the chicken down the breastbone so that I could broil the skin more effectively.

6-8 servings - 400 degree oven

1 1/4 t salt

1/4 t Hungarian sweet paprika

freshly ground pepper

2  2 1/2-3 lb frying chickens; washed and patted dry

6 celery leaf sprigs

2 parsley sprigs

2 bay leaves
1 T oil

1/2 cup parsley

2 large cloves garlic

1 med onion, chopped

4 med carrots, cut into 2" pieces

3 large celery stalks, cut into 2" pieces

6 small red new potatoes

2 T oil

1/2 t dried thyme

1/2 t salt

freshly ground pepper

2 small zucchini

Preheat broiler.  Combine first three ingredients in small bowl. Rub chicken cavities with some of mixture.  Place 3 celery sprigs, parsley sprig and bay leaf in each cavity.  Rub outside of chickens with oil and sprinkle with remaining paprika mixture.  Fold wings up over neck and tuck legs closely into the body.  Arrange chickens in large roasting pan breast side up. Broil 5" from the heat source until brown; about 6 minutes.

Chop parsley, garlic and onions and place in large bowl.  Slice celery and carrots, and add whole small potatoes to bowl.  Add oil, thyme, salt and pepper and toss gently.  Arrange around chicken in roasting pan.

Position rack in center of oven.  Cover pan or tent with foil and roast for 50-55 minutes in 400 degree oven.

If using additional vegetables which cook quickly (zucchini, etc), place them over the cooked vegetables and cover and continue roasting for an additional 10 minutes.

Let the chickens rest before serving.

Review:  This was an easy tasty dish that I will make again.

SPIRITED FRUIT BREAD

From Bon Appetit, October 1983 ...

Makes 1 loaf - oven at 350 degrees

1 cup sugar
3/4 cup butter, melted and cooled
2 eggs
2 T apricot brandy (substituted brandy)
2 T almond liqueur (substituted Grand Marnier)
2 t vanilla
1 cup mashed ripe banana
2 t pumpkin pie spice
2 t cinnamon
1 t baking soda
1 t baking powder
1/2 t salt
2 cups flour
6 oz dried apricots, finely chopped
1 cup chopped walnuts

Preheat oven to 350 degrees.  Grease and lightly flour 9" x 5" loaf pan.

Combine sugar, melted butter eggs, liquor and vanilla in large bowl and whisk well until well blended.  Stir in mashed banana.  Combine pumpkin pie spice, cinnamon, baking soda, baking powder and salt in small bowl and mix well.  Whisk into banana mixture; blending well.  Fold in flour using spatula (batter will be thick).  Stir in chopped apricots and walnuts. Spoon batter into prepared pan.

Bake until tester inserted in center comes out clean; about 50-55 minutes. Remove from pan and cool completely on rack; about 2-3 hours.  Wrap tightly in aluminum foil and store at room temperature from at least 2 days before serving.

Review:  Not any better than my usual banana bread.  Thought the liquor would add to the taste, but it didn't.

RASPBERRY-STUFFED PORK CHOPS

Serves 4 - 350 degree oven

1 1/2 cups raspberry jam

1/2 cup chopped dried apricots

1/2 cup honey

2 tbsp diced onion

2 tbsp cider vinegar

1 tbsp lemon juice

salt and pepper

4   1 1/2" thick loin pork chops

1/2 onion, sliced 

Preheat oven to 350 degrees.  Combine jam, apricots, honey, diced onion, vinegar, lemon juice, salt and pepper in medium bowl.  Make slits in sides of pork chops, forming pockets.  Generously stuff some of the jam mixture into each chop and secure with toothpicks.  Set aside remaining jam mixture.  Arrange chops in 9" x 13" baking pan, and bake for 30 minutes.

Top each chop with some additional jam mixture and onion rings.  Cover and continue baking for another 30-40 minutes.

Review:  Not terrible, but perhaps a bit too sweet and fruity for my taste

"NEW" JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE

This recipe is from 1982 when General Foods first introduced Jell-o cooked pudding in packages.

2 pkg (4-serving size) Jell-o Cooked chocolate pudding and pie filling

3 1/2 cups milk

2 tbsp butter

1/3 cup chocolate chips

1 baked 9" pie shell, cooled

Combine pie filling mix, milk, butter and chips in saucepan.  Cook and stir over medium heat until mixture comes to a full bubbling boil  Remove from heat.

Cool 5 minutes, stirring twice.  Pour into shell and refrigerate for 3 hours. Garnish with whipped cream, if desired.

Review:  Quick and easy to make, but not really anything great ... unfortunately, photo looks like a nasty piece of pie.

POT ROASTED CHICKEN 

From The Boston Globe, January 23, 1980 ...

Serves 4 - oven 350 degrees

1 chicken; halved

2 tbsp oil or butter

1 clove garlic, minced

4 medium onions; quartered

4 medium potatoes; quartered

6 carrots; cut into 2" pieces

1 cup chicken broth

1 tsp rosemary; crumbled

salt and pepper

Heat the oil or butter in a skillet or dutch oven and add the garlic.  Place chicken, skin side down and brown on both sides.

Remove chicken and add vegetables; saute briefly.  Return chicken to pan, add broth, rosemary and salt and pepper.

Bake for 1 hour at 350 degrees, basting a couple of times.  Serve.

Review:  I only made this since it was a cool summer day, and it was next up in my list.  It was just okay ... I think the leftover vegetables will end up being the best part.

PORTEFEUILLE DE VEAU AUX HERBES

6 servings

12 1-oz veal scallops

6 tbsp (3/4 stick) butter

2 tbsp parmesan cheese

4 tsp cream cheese

3/4 oz basil leaves

3/4 ox chervil leaves

3/4 oz chives

2 sage leaves

salt and pepper

flour

2 tbsp vegetable oil

1/4 cup white wine

2 tbsp creme fraiche

Pound veal scallops to thickness of 1/8".  Mix 2 tbsp butter, parmesan cheese, cream cheese, herbs, salt and pepper to a paste in processor.  Spread mixture evenly over 6 veal scallops.  Top with remaining veal scallops, pressing edges to seal.

Season veal with salt and pepper.  Flour lightly, shaking off excess.  Melt remaining 4 tbsp butter with oil in heavy large skillet over medium heat.  Add veal and saute, turning once, about 3 minutes per side.  Remove veal using slotted spatula; keep warm.  Pour off fat in skillet.  Add wine to skillet, scraping up any brown bits.  Blend in creme fraiche and bring to boil.

Arrange veal on platter.  Top with sauce, sprinkle with some chervil and serve.

REVIEW:  The recipe sounds better than it tastes.  Nothing wrong with it, but nothing really special.