Thursday, April 29, 2010
Tuesday, April 20, 2010
This is the real one. I've had recipes that are made with a yellow cake mix and it's just not the same as being made with a homemade sponge cake. Make sure you also use real whipped cream and not cool whip also.
Scrumptious. Truly scrumptious.
Tres Leches Cake
adapted from The Pioneer Woman
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
FOR THE ICING:
1 pint Heavy Cream, For Whipping (minus 1/4 cup)
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a large measuring cup. When cake is cool, pierce the surface with a fork all over (don't mutilate it though. Slowly drizzle your three milks mixture all over the cake, try to get as much around the edges of the cake as you can. I actually don't use the last 1/2 cup because I think it makes it a little too sweet.
Allow the cake to absorb the milk mixture for 30 minutes in fridge.
To ice the cake, whip remaining heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Refrigerate any leftovers.... if there is any.
Sunday, April 18, 2010
Friday, April 16, 2010
Fresh brown eggs, 2 - 4 a day = a nice little bunch of eggs in the fridge.
Tonight for dinner?
Sausage and Cheese Bake. It's tradition to have this on Christmas morning, but we're getting crazy and pulling a Christmas in April. You can join us, if you'd like. Dinner's at 6.
SAUSAGE AND CHEESE BAKE
8 slices of bread, cubed
8 slices of bread, cubed
3 cup grated cheddar cheese
1 lb. sausage, browned and drained
2 1/4 cup milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/3 cup milk
Cube bread and spread in bottom of 9 x 13 in. baking dish. Cover with grated cheese and browned sausage. Mix eggs, 2 1/4 cup milk and dry mustard. Pour over bread. Mix can of soup with 1/3 cup milk and pour over top of dish. Refrigerate overnight (or 6-8 hours) and bake 1 hour at 350°.
Tuesday, April 13, 2010
So, from the top down on the main shelves I've got:
Homemade cake mix
Homemade Magic Mix
Ground wheat (no longer can I use the word "freshly")
Organic whipped butter
Dill pickle spears
Half a bag of Brown rice
Ground flax seed
Organic plain yogurt (to use as a starter.. one day)
French onion dip
Dry active yeast
Strawberry cream cheese spread (for non existing bagels)
Honey butter tub
Organic sour cream (x2)
Hansens Ginger Ale (leftover from morning sickness days)
2 cartons of eggs - grain fed chickens
Leftover beans and rice
Leftover cilantro-lime rice (needs to be thrown out)
Homemade Apple Pie Jam (I should post that recipe)
Homemade salad dressing
Organic Yo Baby Yogurt for kids
Sandwich for Clint's lunch
Corn tortillas (huge bag)
In drawers I have:
2 blocks of cheese
4 bags pre-shredded cheese
2 blocks cream cheese
1 lonely Babybel cheese
1 half chewed lonely string cheese
Cilantro (starting to get a little yucky)
2 purple onions
Organic Baby Carrots
2 lb bag organic regular carrots
1 1/2 Zucchinis
1 Sweet Texas yellow onion
1 garlic (I didn't know was in there)
In door going from the bottom up I have:
Peach/Mango/Orange fruit spread (Costco size)
Ranch dressing (expired.. oops)
Realemon juice bottle
Thai Kitchen green curry paste
Sweet Baby Rays BBQ sauce
Remoulade (Boar's Head Cajun Mayo)
2 gallons whole organic milk
1 bottle 1/4 full of acidophilus capsules
Big bottle ketchup
Big Hersheys chocolate syrup
Strawberry/Rhubarb Jam (from an amish store.. soo good)
Beef boullion paste
Chicken boullion paste
Jar of minced garlic
Packet of random stuff from fast food and other sources I save for Clint's lunch
That's it! The freezers could be scary...
Monday, April 5, 2010
TEXAS DEVILED EGGS
•1 dozen extra large eggs, boiled
•1 8 oz. pkg. cream cheese
•2 Tbs. dill pickle relish
•1/3 c. mayo
•2 Tbs mustard
•3 Tbs. finely minced celery
•3 Tbs. finely minced onion
•1 Tbs. Texas Pete Hot Sauce (this brand is not that hot, kid approved)
•1 Tbs. honey
•Salt and pepper to taste
Peel eggs and cut in half length wise.
Put yolks in bowl with all other ingredients and mix until well blended.
Put yolk mixture in a gallon size zip lock bag and squeeze contents into corner to use as a pastry bag (unless you actually have a pastry bag, then you may proceed fancy style)
Cut a small hole in corner and fill each egg white half overflowing.
Chill for 30 minutes and serve.
I usually don't add the pickle relish, celery or onion (I do prefer green when I use it though). You can of course also adjust your hot sauce level by adding more or less. You might want to also adjust your honey though as well.
I'll post a picture next time I make them.