I have been feeling poorly and was diagnosed with a sinus infection on Monday. I figured the cure all (along with the abx) would be some homemade chicken soup.
I started with a whole, frozen approx. 4lb bird purchased at my sister-in-law's sister's farm (did you get that?). They are a bit smaller than store bought, but the taste cannot be beat. Nothing beats buying locally grown meat/poultry!
I placed it in a large stock pot, covered it with water and simmered it until it was cooked through. Then I removed the bird, strained the cooking liquid into a large bowl and put the pot back on the stove on med. high heat adding some EVOO to the bottom of the pan.
I added:
1 medium yellow onion, diced
2 centers of organic celery hearts (leaves included), sliced
4 organic carrots, sliced
4 small locally farmed turnips
5 medium organic yukon gold potatoes
1 Tbsp. minced organic garlic
Once the veggies were a bit tender, I added in the strained cooking liquid and removed the meat from the bird that had now cooled enough to touch and added it back into the pot.
I then added enough water to bring the liquid up to close to the top of the pot (about 6 cups) and added in the following:
2-3 sprigs of fresh rosemary (picked from my herb bucket outside my front door)
2 sprigs of lemon balm (which grows next to the rosemary)
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. dried oregano (I probably would have used fresh, but was too lazy to walk to the garden plot)
freshly ground peppercorn
2 tsp. chicken base
I simmered this for about an hour and a half. Tasted the soup, added in salt and pepper to taste and then topped it with stew dumplings (a family favorite). I also served it with some Parmesan biscuits and leftover honey butter.
Stew Dumplings
1 1/2 c. flour
1 Tbsp. cold unsalted organic butter
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
Mix together all the dry ingredients. Pinch in the butter until it is well blended. Add the milk and stir until soft dough comes together. Drop by spoonful onto gently boiling soup/stew, cover and let steam for about 20 minutes.
Baking Powder Biscuits
Preheat oven to 425
3 c. flour
4-6 Tbsp. cold organic unsalted butter
1 tsp. salt
1 Tbsp. baking powder
1 c. milk
**I usually add in about a cup of cheese with the butter**
Mix together the dry ingredients. Pinch in the butter until all is well blended. Add in the milk, stir until dough comes together and then place on flour surface. Knead just until dough is mixed well and cut with biscuit cutter. Place on silpat lined baking sheet and bake at 425 for about 20 minutes or until golden brown)
Makes about 12 2" biscuits.
Wednesday, October 19, 2011
Wednesday, October 12, 2011
Bagels?
Why yes I would, thanks.
My hubby and I love bagels. My kids love bagels. They do not last long in the house which is probably a good thing since when you make them yourself, they don't have preservatives to keep them fresh.
The best thing about making your own is you get to choose what type of flour (never bleached!!!) and what toppings. My all time favorite is a sprinkling of fresh Parmesan and some freshly ground pepper, but I often make sesame, poppy seed and onion.
My newest favorite topping for these babies is a triangle of Laughing Cow Light Queso Fresco and Chipotle. The Garlic Herb isn't bad either!
Another thing we like to do with onion bagels is make tuna melts with them by cutting the bagel in half, spreading the bottom half thinly with cream cheese, a scoop of tuna salad with diced apples and a slice of cheese. Throw them into the oven under the broiler until the cheese starts to bubble and throwing the top on and enjoying. YUM!
BAGELS
makes 16 mini sized bagels
4 c. flour (all purpose, white whole wheat, whole wheat...any or a mixture of them all)
1 Tbsp honey
1/2 Tbsp. salt
Drizzle or two of EVOO
1 Tbsp yeast
1 - 2 c. warm water (around 110F, but no higher than 120F)
In a large stand mixer bowl, combine the flour, salt and yeast. Add in the honey and EVOO. Mix ingredients with the dough hook attachment. While the mixer is running, slowly add in the water until the dough comes together and pulls away from the sides. You may add a bit more EVOO at this point (it makes the dough easier to handle.)
Turn out onto a slightly oiled and floured board (I use my MISTO oil sprayer and use only EVOO, but cooking spray would be fine). Knead until dough is smooth and silky. Separate into 16 equally shaped balls. (A food scale would be great for this, but I don't have one yet!) Let the dough rest covered for 10-20 minutes.
After the dough has rested, shape the dough balls into snakes and then pinch the two ends together into a bagel shape. Let the bagels rest for another 20 minutes.
While the bagels are resting, prepare your baking pans (1/2 sheet pans lined with Silpats work great, but you could also use a well greased cookie sheet/sheet pan). Also prepare your toppings (I use dried minced onions for our onion bagels because they have a stronger flavor. I just reconstitute them with a bit of warm water.)
Preheat your oven to 425F and start a large pot of water to boiling. Once bagels have rested the 2nd time, place them into the boiling water making sure you only put in a few at a time. Boil one minute on each side. Sometimes mine will turn themselves over and over again so I watch them and use my spider to make sure they all boil correctly.
After two minutes lift them out of the boiling water draining them the best you can before placing them onto your baking sheet. At this time, add your toppings. Repeat process until all your bagels are boiled and ready for the oven.
Bake at 425F for 10 minutes and then turn the bagels over and bake 10 more minutes. Cool slightly (if you can stand to wait) and ENJOY!
My hubby and I love bagels. My kids love bagels. They do not last long in the house which is probably a good thing since when you make them yourself, they don't have preservatives to keep them fresh.
The best thing about making your own is you get to choose what type of flour (never bleached!!!) and what toppings. My all time favorite is a sprinkling of fresh Parmesan and some freshly ground pepper, but I often make sesame, poppy seed and onion.
My newest favorite topping for these babies is a triangle of Laughing Cow Light Queso Fresco and Chipotle. The Garlic Herb isn't bad either!
Another thing we like to do with onion bagels is make tuna melts with them by cutting the bagel in half, spreading the bottom half thinly with cream cheese, a scoop of tuna salad with diced apples and a slice of cheese. Throw them into the oven under the broiler until the cheese starts to bubble and throwing the top on and enjoying. YUM!
BAGELS
makes 16 mini sized bagels
4 c. flour (all purpose, white whole wheat, whole wheat...any or a mixture of them all)
1 Tbsp honey
1/2 Tbsp. salt
Drizzle or two of EVOO
1 Tbsp yeast
1 - 2 c. warm water (around 110F, but no higher than 120F)
In a large stand mixer bowl, combine the flour, salt and yeast. Add in the honey and EVOO. Mix ingredients with the dough hook attachment. While the mixer is running, slowly add in the water until the dough comes together and pulls away from the sides. You may add a bit more EVOO at this point (it makes the dough easier to handle.)
Turn out onto a slightly oiled and floured board (I use my MISTO oil sprayer and use only EVOO, but cooking spray would be fine). Knead until dough is smooth and silky. Separate into 16 equally shaped balls. (A food scale would be great for this, but I don't have one yet!) Let the dough rest covered for 10-20 minutes.
After the dough has rested, shape the dough balls into snakes and then pinch the two ends together into a bagel shape. Let the bagels rest for another 20 minutes.
While the bagels are resting, prepare your baking pans (1/2 sheet pans lined with Silpats work great, but you could also use a well greased cookie sheet/sheet pan). Also prepare your toppings (I use dried minced onions for our onion bagels because they have a stronger flavor. I just reconstitute them with a bit of warm water.)
Preheat your oven to 425F and start a large pot of water to boiling. Once bagels have rested the 2nd time, place them into the boiling water making sure you only put in a few at a time. Boil one minute on each side. Sometimes mine will turn themselves over and over again so I watch them and use my spider to make sure they all boil correctly.
After two minutes lift them out of the boiling water draining them the best you can before placing them onto your baking sheet. At this time, add your toppings. Repeat process until all your bagels are boiled and ready for the oven.
Bake at 425F for 10 minutes and then turn the bagels over and bake 10 more minutes. Cool slightly (if you can stand to wait) and ENJOY!
Wednesday, September 21, 2011
Red Quinoa with roasted chicken breasts and veggies
I've had a box of red quinoa sitting in my pantry. I also bought a bag of heirloom red grains at the farmers' market a couple of weeks ago (the same time I bought the beautiful, black heirloom beluga lentils.) So this morning as I was thinking about what I would cook for dinner, I decided I was going to use quinoa.
I searched the 'net and came up with a recipe that spoke to me and then changed it to fit my family. This is what I came up with:
1 c. mixed red heirloom grains
1 c. red quinoa
4 c. water
mixture of basil, oregano, dried minced garlic, dried minced onion, salt & pepper
1 tsp. chicken base
drizzle of EVOO
3-4 leaves fresh lemon balm
2-3 leaves fresh basil
Combine all ingredients, bring to a boil then reduce heat to low until water is gone and grains are puffed. Once the grains are cooked, add in lemon balm and basil.
While the grains are cooking, take 3 medium sized chicken breasts and cut thin cutlets (about three from each). Place on 1/4 sheet pan and season with salt, pepper and oregano. Drizzle lemon juice and EVOO and place in 400 degree oven to roast.
For the veggies, I used two large carrots that I trimmed, washed and grated, about 1 c. of frozen spinach and 1 c. of frozen peas. I placed them all in a pot with just enough water to cover the bottom and brought them to a quick boil and shut off the heat.
When the chicken was done, I drained the veggies, cut the chicken into strips, added in the chicken drippings and mixed everything all together and served. While it wasn't anyone's favorite dish, there were no complaints and most of us had seconds. I think that if I make it again, I will likely add in dried cranberries or something else with some "tang". I think that sort of addition would make it a favorite in my book.
Monday, September 19, 2011
Southwest Egg Rolls et al
One day I found a package of egg roll wrappers in my freezer leftover from a "Chinese" kick I was on for awhile in the kitchen. I had a party to go to and thought, "What could I fill these with?" My idea was simple and came with ingredients that I always have on hand! Since making these quite a few years ago, I've seen chain restaurants put them on their menus. Nice to know that I was making them before that.
Needless to say, I've also filled them with freshly picked diced apples fried up with a bit of butter and cinnamon and this past weekend I did some with a lemon blueberry cheese filling. People still prefer the Southwest ones, though, and more and more I'm thinking that I should just take two batches of those.
Southwest Egg Rolls
1 package prepared egg rolls (found in the produce dept.)
1 large - 12.5oz can 98% fat free chicken breast (you can use freshly roasted - just cut & shred well)
1 c. frozen corn
1 1/2 c. black beans
2 c. Mexican blend cheese
1/2 c. hot salsa
1 egg plus 1 Tbsp. water
1 1/2 quarts peanut oil (for frying)
In a large bowl, combine chicken breast through salsa. Place egg and water in a small dish and whisk together until well combined.
Place peanut oil in large heavy fry pan and turn heat to medium.
Take egg rolls and turn them so that they are diamond shaped on your workspace. Use pastry brush to apply egg wash to all edges of the egg rolls. Place approx. 2 Tbsp. worth of filling in the lower area of the egg roll leaving enough room at the bottom edge to fold over. Bring bottom point of egg roll up and over the filling and then tuck sides in. Roll and seal top edge.
After egg rolls are all prepared, slowly drop 4-6 at a time (depending on size of fry pan) into the oil and allow to brown on both sides. A spider is a useful tool to use while frying these.
Remove from oil and drain on a wire rack placed over a sheet pan (do not place on paper towels or the egg rolls will get mushy). Allow to drain for a few minutes. Serve while warm with Ranch Salsa Sauce (recipe below).
Ranch Salsa Sauce
1/2 c. hot salsa, strained
1 c. plain yogurt, strained
1 heaping Tbsp. mayonnaise
1 Tbsp. dry Ranch seasoning (homemade recipe below)
Mix all the ingredients together in a small bowl. Serve with Southwest Egg rolls or even tortilla chips.
Ranch Seasoning Mix (dry)
1/2 c. dry buttermilk
1 tsp. dried dill
1 1/2 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
3/4 tsp. granulated garlic
1/4 tsp. pepper
Mix all ingredients together and store in an airtight container in the fridge. 1 Tbsp. = 1 Packet of Ranch
Needless to say, I've also filled them with freshly picked diced apples fried up with a bit of butter and cinnamon and this past weekend I did some with a lemon blueberry cheese filling. People still prefer the Southwest ones, though, and more and more I'm thinking that I should just take two batches of those.
Southwest Egg Rolls
1 package prepared egg rolls (found in the produce dept.)
1 large - 12.5oz can 98% fat free chicken breast (you can use freshly roasted - just cut & shred well)
1 c. frozen corn
1 1/2 c. black beans
2 c. Mexican blend cheese
1/2 c. hot salsa
1 egg plus 1 Tbsp. water
1 1/2 quarts peanut oil (for frying)
In a large bowl, combine chicken breast through salsa. Place egg and water in a small dish and whisk together until well combined.
Place peanut oil in large heavy fry pan and turn heat to medium.
Take egg rolls and turn them so that they are diamond shaped on your workspace. Use pastry brush to apply egg wash to all edges of the egg rolls. Place approx. 2 Tbsp. worth of filling in the lower area of the egg roll leaving enough room at the bottom edge to fold over. Bring bottom point of egg roll up and over the filling and then tuck sides in. Roll and seal top edge.
After egg rolls are all prepared, slowly drop 4-6 at a time (depending on size of fry pan) into the oil and allow to brown on both sides. A spider is a useful tool to use while frying these.
Remove from oil and drain on a wire rack placed over a sheet pan (do not place on paper towels or the egg rolls will get mushy). Allow to drain for a few minutes. Serve while warm with Ranch Salsa Sauce (recipe below).
Ranch Salsa Sauce
1/2 c. hot salsa, strained
1 c. plain yogurt, strained
1 heaping Tbsp. mayonnaise
1 Tbsp. dry Ranch seasoning (homemade recipe below)
Mix all the ingredients together in a small bowl. Serve with Southwest Egg rolls or even tortilla chips.
Ranch Seasoning Mix (dry)
1/2 c. dry buttermilk
1 tsp. dried dill
1 1/2 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
3/4 tsp. granulated garlic
1/4 tsp. pepper
Mix all ingredients together and store in an airtight container in the fridge. 1 Tbsp. = 1 Packet of Ranch
Wednesday, September 14, 2011
By golly, I think I've got it!
One of my all time comfort foods is a thick, hearty split pea soup. I know so many people who turn their nose up at it, but I just can't understand why. It is sweet (from the peas and carrots) and smoky (from the ham). It makes me happy whether served with a crusty french loaf or even the Parmesan-rosemary biscuits that I serve warm from the oven.
As of last night, I think I've found the recipe I will use from now on. SOOOO good. SOOOOO comforting - even on an evening that wasn't cold. Oh and it helps that most of the kids like this soup. The ones that don't even get through it without complaining...much. ;)
Di's Split Pea Soup
1 package green split peas (approx. 2 cups)
1 c. lentils (I used heirloom belugas, but whatever kind you can find is good.)
1 can Cannelini beans (I didn't have any dried beans or I would have used those - canned worked fine)
4 med. carrots, diced
4-5 celery heart stalks, diced
1 large onion, diced
4-5 cloves of garlic, minced
1 bay leaf
2 tsp. kosher salt
1-2 tsp. freshly ground pepper
3 med. potatoes, diced (you can leave these out...I wanted to use them up)
1 tsp. dried basil
1 tsp. dried thyme
1 1/2 tsp. dried rosemary
2 Tbsp. unsalted butter
3 Tbsp. EVOO
1lb ham steak, bone in, cut into bite size pieces
10 c. water
Open peas and place on large sheet tray. Make sure there are no stones or debris. Do the same for the lentils. If using dried beans, do same and follow directions on package for soaking method.
In large stockpot over med-high heat add oil and butter until butter is melted. Add in onion, garlic, celery and carrots. Saute veggies until they are softened - about 10 minutes. Add in potatoes, ham pieces (throw the bone in as well), split peas, lentils, beans, salt, pepper and herbs. Pour 10 c. of water over all and bring to a boil. Turn heat down and simmer for a couple hours on low, stirring occasionally. Remove bone, bay leaf and stir well before serving.
Rosemary - Parmesan Biscuits
3 c. all purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
2/3 c. grated Parmesan cheese
6 Tbsp. unsalted butter, cut into small chunks
1/2 Tbsp. fresh, minced rosemary
1 c. milk (approx.)
Preheat oven to 425.
In large bowl combine flour, baking powder, salt, cheese and rosemary. Add in butter. With a pastry cutter, two knives or your finger tips, cut the butter into the flour mixture until it resembles coarse corn meal. Add enough milk to make a dough. Do NOT overwork - just mix until it comes together.
Turn dough out onto floured board and pat down to about 1" thickness. Cut with 2" biscuit cutter and place about an inch apart on a silpat lined sheet pan being careful not to overwork the dough. Bake in preheated oven for about 15 minutes or until lightly brown on top. Serve immediately with butter.
As of last night, I think I've found the recipe I will use from now on. SOOOO good. SOOOOO comforting - even on an evening that wasn't cold. Oh and it helps that most of the kids like this soup. The ones that don't even get through it without complaining...much. ;)
Di's Split Pea Soup
1 package green split peas (approx. 2 cups)
1 c. lentils (I used heirloom belugas, but whatever kind you can find is good.)
1 can Cannelini beans (I didn't have any dried beans or I would have used those - canned worked fine)
4 med. carrots, diced
4-5 celery heart stalks, diced
1 large onion, diced
4-5 cloves of garlic, minced
1 bay leaf
2 tsp. kosher salt
1-2 tsp. freshly ground pepper
3 med. potatoes, diced (you can leave these out...I wanted to use them up)
1 tsp. dried basil
1 tsp. dried thyme
1 1/2 tsp. dried rosemary
2 Tbsp. unsalted butter
3 Tbsp. EVOO
1lb ham steak, bone in, cut into bite size pieces
10 c. water
Open peas and place on large sheet tray. Make sure there are no stones or debris. Do the same for the lentils. If using dried beans, do same and follow directions on package for soaking method.
In large stockpot over med-high heat add oil and butter until butter is melted. Add in onion, garlic, celery and carrots. Saute veggies until they are softened - about 10 minutes. Add in potatoes, ham pieces (throw the bone in as well), split peas, lentils, beans, salt, pepper and herbs. Pour 10 c. of water over all and bring to a boil. Turn heat down and simmer for a couple hours on low, stirring occasionally. Remove bone, bay leaf and stir well before serving.
Rosemary - Parmesan Biscuits
3 c. all purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
2/3 c. grated Parmesan cheese
6 Tbsp. unsalted butter, cut into small chunks
1/2 Tbsp. fresh, minced rosemary
1 c. milk (approx.)
Preheat oven to 425.
In large bowl combine flour, baking powder, salt, cheese and rosemary. Add in butter. With a pastry cutter, two knives or your finger tips, cut the butter into the flour mixture until it resembles coarse corn meal. Add enough milk to make a dough. Do NOT overwork - just mix until it comes together.
Turn dough out onto floured board and pat down to about 1" thickness. Cut with 2" biscuit cutter and place about an inch apart on a silpat lined sheet pan being careful not to overwork the dough. Bake in preheated oven for about 15 minutes or until lightly brown on top. Serve immediately with butter.
Wednesday, August 10, 2011
Typically, I'm not a menu planner, but....
For vacation purposes, I thought it would be best.
The camp we stay at has a very limited kitchen, but still very workable. In fact, that is one of the best things about vacation...less stuff. I bring up as much food as we can fit as the closest store is 30 mins. away and is quite expensive given how far up we are (unless you count Young's which not only sells a small selection of food, but bait, tackle and hunting/fishing licenses along with gas!) We generally take one day and travel to the Berlin area to hit the most beautiful and well laid out super EvilMart I've ever been to. Dude - it has a view of the White Mountains from its parking lot!
Breakfast and lunch each day are the same. For breakfast we have an assortment of dry cereals and I always make pancakes. This year I am bringing the waffle maker, too, as the boys are on a kick. I will bring up mixed dried ingredients for the pancakes and waffles and then add the eggs and milk/yogurt once we get there.
Lunch will be either sandwiches (am bringing quite a few loaves of homemade bread) or leftovers from the evening before depending on where our travels are taking us that day.
I also will be bringing some homemade cookies, homemade vanilla almond granola, blueberry lemon pound cake. banana bars and a new snack mix that doesn't make quite as much as my usual go to mix (it also doesn't cost an arm and a leg!)
So without further adieu, here is my menu. Being the crazy kind of person I am /grin/, I doubt this is the exact order of things, but you'll get the idea.
Friday - spaghetti w/red sauce, homemade french bread, mixed greens salad
Saturday-baked honey mustard chicken breasts, brown rice, veggies
Sunday -Slow cooked Pepperocini Beef Shank on grinder rolls, salad
Monday - Make your own wrap (lettuce, tomato, cheese, meats), melon
Tuesday - Nitrate free Chili dogs, salad, fruit
Wednesday - Turkey burgers, homemade potato buns, salad, fruit
Thursday - Takeout...likely Chinese as we tried a place last year that was fantastic or maybe pizza
Friday - Ground turkey Cooking Light Sloppy Joes on homemade potato rolls, salad
The camp we stay at has a very limited kitchen, but still very workable. In fact, that is one of the best things about vacation...less stuff. I bring up as much food as we can fit as the closest store is 30 mins. away and is quite expensive given how far up we are (unless you count Young's which not only sells a small selection of food, but bait, tackle and hunting/fishing licenses along with gas!) We generally take one day and travel to the Berlin area to hit the most beautiful and well laid out super EvilMart I've ever been to. Dude - it has a view of the White Mountains from its parking lot!
Breakfast and lunch each day are the same. For breakfast we have an assortment of dry cereals and I always make pancakes. This year I am bringing the waffle maker, too, as the boys are on a kick. I will bring up mixed dried ingredients for the pancakes and waffles and then add the eggs and milk/yogurt once we get there.
Lunch will be either sandwiches (am bringing quite a few loaves of homemade bread) or leftovers from the evening before depending on where our travels are taking us that day.
I also will be bringing some homemade cookies, homemade vanilla almond granola, blueberry lemon pound cake. banana bars and a new snack mix that doesn't make quite as much as my usual go to mix (it also doesn't cost an arm and a leg!)
So without further adieu, here is my menu. Being the crazy kind of person I am /grin/, I doubt this is the exact order of things, but you'll get the idea.
Friday - spaghetti w/red sauce, homemade french bread, mixed greens salad
Saturday-baked honey mustard chicken breasts, brown rice, veggies
Sunday -Slow cooked Pepperocini Beef Shank on grinder rolls, salad
Monday - Make your own wrap (lettuce, tomato, cheese, meats), melon
Tuesday - Nitrate free Chili dogs, salad, fruit
Wednesday - Turkey burgers, homemade potato buns, salad, fruit
Thursday - Takeout...likely Chinese as we tried a place last year that was fantastic or maybe pizza
Friday - Ground turkey Cooking Light Sloppy Joes on homemade potato rolls, salad
Friday, July 8, 2011
Purple Princess Cake with Almond flavored Ermine Frosting
It was the little girl's 5th birthday on Wednesday. I have typically made her a white cake with strawberries and blueberries because her birthday is so close to July 4th (red, white & blue). This year as I was browsing recipes for "berry cakes from scratch", I found a version of a Pink Lady cake that used pureed strawberries. Since she wanted strawberries and blueberries, I decided to call mine a Purple Princess Cake. As far as the frosting, my favorite is an Ermine frosting. SO light and not too sweet despite being pretty much butter and sugar.
This cake will make (3) 8" rounds although I baked mine in a large Longaberger lasagna pan.
Purple Princess Cake
4 1/4 c. flour
2 1/2 c. sugar
1 Tbsp plus 2 1/4 tsp. baking powder
Pinch of salt
1 1/2 sticks of unsalted butter (3/4 c.)
1/2 c. coconut oil
2 c. sliced strawberries (fresh or frozen unsweetened)
1 c. blueberries (fresh or frozen unsweetened)
1 overripe banana
4 eggs
2/3 c. plain yogurt
Preheat the oven to 350. Grease and flour pan(s).
Puree the berries and banana in food processor.
Mix together the flour, sugar, baking powder and salt in large mixer bowl. Add in butter, coconut oil and berry puree. Mix well. Add in eggs one at a time and then plain yogurt. Mix until well combined but do not overbeat.
Pour into prepared pan(s) and bake until toothpick inserted in center comes out clean (about an hour for one large pan - probably about half that time for 8" pans).
Cool completely before frosting.
Almond flavored Ermine Frosting
3 Tbsp. flour
1 c. milk
1 c. unsalted butter, softened
pinch of salt
1/2 tsp. almond extract
1 c. sugar
1 c. confectioner's sugar (can leave this out)
Cook milk and flour in saucepan over medium heat until thickened. Add small pinch of salt, mix well and set aside to cool just a bit. Beat butter and sugar together. Add in slightly cooled flour mixture and beat until well incorporated. Add in extract and confectioners sugar to taste.
This cake will make (3) 8" rounds although I baked mine in a large Longaberger lasagna pan.
Purple Princess Cake
4 1/4 c. flour
2 1/2 c. sugar
1 Tbsp plus 2 1/4 tsp. baking powder
Pinch of salt
1 1/2 sticks of unsalted butter (3/4 c.)
1/2 c. coconut oil
2 c. sliced strawberries (fresh or frozen unsweetened)
1 c. blueberries (fresh or frozen unsweetened)
1 overripe banana
4 eggs
2/3 c. plain yogurt
Preheat the oven to 350. Grease and flour pan(s).
Puree the berries and banana in food processor.
Mix together the flour, sugar, baking powder and salt in large mixer bowl. Add in butter, coconut oil and berry puree. Mix well. Add in eggs one at a time and then plain yogurt. Mix until well combined but do not overbeat.
Pour into prepared pan(s) and bake until toothpick inserted in center comes out clean (about an hour for one large pan - probably about half that time for 8" pans).
Cool completely before frosting.
Almond flavored Ermine Frosting
3 Tbsp. flour
1 c. milk
1 c. unsalted butter, softened
pinch of salt
1/2 tsp. almond extract
1 c. sugar
1 c. confectioner's sugar (can leave this out)
Cook milk and flour in saucepan over medium heat until thickened. Add small pinch of salt, mix well and set aside to cool just a bit. Beat butter and sugar together. Add in slightly cooled flour mixture and beat until well incorporated. Add in extract and confectioners sugar to taste.
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