Saturday, August 29, 2009

Spice Up Your Love of Cake With the Creamy Frosty

My Grandmother's Recipes and Other Old Time NostalgiaThree Cupcakes

I love this frosting recipe - thank you Grandma Katie. This Vanilla Cream Frosting is delicious as is - you can even add food coloring to match your party theme. When you're in the mood for something a bit different my grandma's cooking journal includes four variations that are delightfully different.

Use this recipe on cakes, cupcakes, scones, muffins, and or sandwiched between two graham crackers. Whip up a batch today and put a smile on someone's face! My Grandma's Recipes and Other Old Time Nostalgia

Vanilla Cream Frosting
(100 portions)

1 ½ cups butter or margarine; at room temperature
16 cups confectioners' sugar; sifted
1 cup hot milk
½ teaspoon salt
¼ cup vanilla

Cream butter until soft peaks form. Alternate adding confectioner's sugar and hot milk; beating well after each addition. Blend in salt and vanilla; mixing until the frosting is light and fluffy. This recipe yeilds 2 ¼ quarts.

Variations

Orange Cream Frosting
In place of the vanilla add...
¼ cup orange juice
1 tablespoon lemon juice
1 teaspoon orange rind; grated

Chocolate Cream Frosting
Reduce vanilla to 2 tablespoons and add...
2 cups cocoa powder; sift with the confectioner's sugar

Pineapple Cream Frosting
In place of hot milk and vanilla use...
1 cup hot pineapple juice
1 tablespoon lemon juice
Drained, crushed pineapple may be added; to taste

Lemon Cream Frosting
In place of the vanilla use...
1/3 cup lemon juice

Yummy...Good...Homemade!

Saturday, August 15, 2009

Have Your Cake and Eat It Too!

Victorian Lady Serving Coffee and CakeVictorian Lady Serving Coffee and Cake

Grandma wrote a note, "This is nice with your a.m. coffee" and I totally agree. Make this the night before and take a slice along for your morning commute or enjoy while sitting on the porch reading the daily news.

SOUR CREAM COFFEE CAKE

1/2 cup butter, room temp
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

TOPPING

1 cup pecans, finely chopped
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon

METHOD

Cream butter and sugar. Beat eggs, sour cream, and vanilla into a smooth batter. Add sifted flour, baking powder, baking soda and salt; mix in well. Pour into a greased 11x7 pan, add topping. Bake at 350 degrees for 30 minutes.

TIP

Fold in 1/2 to 1 cup of seasonal fruit, my fave is blueberries ;)

Wednesday, August 12, 2009

French Dressing From Grandma's Recipes

My Grandma's Recipes and Other Old Time NostalgiaThe French know how to do dressing...really they do! Now I'd love to add to that repertoire my Grandma Katie's recipe for French Dressing. Enjoy!

In a quart jar add these ingredients and shake well to combine. Chill for 15 - 20 minutes before serving.

5 tablespoons honey
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 - 2 shots Tabasco sauce
1 teaspoon paprika
2 tablespoons tarragon vinegar
1 can tomato soup
1 1/2 cups olive oil
1/2 cider vinegar
1 - 2 cloves garlic, finely minced

Make a simple salad, top with a dollop of cottage cheese, drizzle on this French Dressing! Heavenly, I promise!

Monday, August 10, 2009

Grandma Katie's Veal Velouté

My Grandma's Recipes and Other Old Time NostalgiaParmesan, Bread and Olive Oil

This is a real gem! The recipe includes Velouté Sauce , which in French cuisine is considered to be one of the five 'mother sauces'. Without further ado...here is the recipe you have just got to try...Grandma Katie's Veal Velouté.

Ingrédients

1/4 lb linguine pasta, uncooked
2 cups Velouté sauce, seasoned with dash or two of nutmeg and 2 tablespoons of sherry
2 cups veal, cubed
1/3 cup Parmesan cheese, grated

Préparation

Break linguine pasta in 1" pieces and cook to al dente. Drain well and place in the bottom of a lightly greased 6 - 8 cup casserole pan. While the linguine is cooking brown the 2 cups of cubed veal in a searing hot fry pan drizzled with olive oil; scoop the veal out of the pan and evenly layer on top of the linguine. Pour 2 cups of seasoned Velouté sauce over the linguine and veal, cover with Parmesan cheese. Bake in a 350 degree oven for 30 - 40 minutes. Serve with hot French bread.

Velouté Sauce

Melt 2 tablespoons of butter in a sauce pan, whisk in 2 tablespoons of flour, 1/4 teaspoon of salt and a dash of pepper. Over medium heat, slowly add 1 3/4 cups chicken broth; constantly stirring to make a smooth, thickened blond-colored sauce. Season with nutmeg and sherry.

* Use chicken or very tender steak in place of the veal

Bon Appétit!

Sunday, August 2, 2009

It's Time For Pie - Here's the Crust!

Chocolate, Cream, Cinnamon
Chocolate, Cream, Cinnamon

Making a flaky, crispy pie crust has always been a challenge for me, so these two pie crust recipes from Grandma's journal, have me very excited and ready for pie after dinner tonight.

Easy to make, these pie crusts come with Grandma's guaranteed fail-proof results...just follow the recipes below.

Nut Shell
2 cups of pecans
1/2 teaspoon cinnamon
1/2 teaspoon instant coffee
1/4 cup butter, melted
2/3 cup brown sugar, packed

Chop pecans very, very fine. Mix all ingredients and press mixture into pie pans. Bake at 350° for 12-15 minutes. Add your favorite filling...enjoy!

Graham Cracker Crust
2 1/2 cups graham crackers, finely ground
8 tablespoons butter, melted

Mix all ingredients, press mixture into pie pans. Place in refrigerator to set. If crispy crust is preferred, bake for 10 minutes in 375
° oven, cool. Spoon in your pie ingredients and chill until ready to serve.

  • Both recipes make enough to fill two 9" pie pans.
  • Add spices to the crust recipes that compliment your filling.
Are you ready for pie now?

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