I received the cookbook I found this recipe in for Christmas last year from my parents
"America's Best Lost Recipes" from The Editors of Cooks Country. I found that I love "vintage" style recipes. There's something to be said for simple procedures and simple processes that turn out wonderful flavors for just a few $.
I took this cake to a New Year's Eve party the other night, and had a request for the recipe. I made a few changes from the original, but not much. They do a great job with there recipes.
Oven Temp: 350
Mix in mixer:
3/4 C Sugar
4 T of Unsalted Butter
Mix in small bowl:
1 C of ap flour
11/2 t of baking powder
dash of salt (1/8 t)
Mix in measuring cup (glass kind):
2 eggs
1 t of Vanilla
(mix very well)
Add your wet & dry mixes to butter/sugar alternating
Drain one (reg) size can of Tart Cherries (I think ours was 21.5 - 22 oz) save the syrup, and a few cherries for garnish if you wish.
Fold in drained cherries to batter, do NOT over-mix.
Spray one round 9 in pan (with Bakers Joy)
Spread batter in pan, and bake for 30-35 m.
Remove from oven and invert on to cake plate.
Glaze:
Cook in saucepan while the cake is baking and let cool:
Use reserved syrup, mix in 1t of almond extract, 3/4 C Sugar, 21/2 T of Cornstarch, cook until it bubbles and remove from heat.
When cake is cool spread onto cake.
Garnish as pictured with pecans and cherries.
Saturday, January 2, 2010
Sunday, August 23, 2009
Cherry-Chipotle Dr. Pepper Pork
This was spicy and sweet, just right. Oh my it was good, and I believe it would be excellent on ham.
Marinate
4 C of Dr. Pepper (do not use diet)
1/2 C of Kosher Salt
When you mix these together, they will fizz so give your self plenty of room in the bowl. Add your Pork Tenderloin 3-4lbs. Let set and be happy in the fridge for 2-4hrs.
Remove and let it come to room temp. whiles you fire up the grill. Your going to sear it for 8-12 min. on each side, then move to aluminum pan over indirect heat. Add glaze to pan and turn every 10-15m. until pork is done (145-150 deg).
Glaze:
1-9oz jar of Tart Cherry Preserves
1/2 C of Dr. P
1/2 C of Water
2 T of Chopped Canned Chipotle in Adobo
4 t of Dijon mustard
I got this great recipe out of a book a borrowed from my dad.. Weber's Way to Grill, by Jamie Purviance. Its a great book, and I am going to have to buy my own copy. The grilling recipes are creative and full of flavor. I have had several recipes out of the book, he gives great instruction, and step-by-step photos when needed.
I also made Black Beans to accompany dinner and this is my own creation...
1-Can of Black Beans (rinsed)
1-Can of Refried Black Beans
1/2 C of Dr. Pepper
Mixed Together
Spread in a 9x9 Pan
Topped with crumbled queso fresco and cilantro and cooked until warm and cheese is melted in a 400 F deg oven. These beans were great with the pork.
Marinate
4 C of Dr. Pepper (do not use diet)
1/2 C of Kosher Salt
When you mix these together, they will fizz so give your self plenty of room in the bowl. Add your Pork Tenderloin 3-4lbs. Let set and be happy in the fridge for 2-4hrs.
Remove and let it come to room temp. whiles you fire up the grill. Your going to sear it for 8-12 min. on each side, then move to aluminum pan over indirect heat. Add glaze to pan and turn every 10-15m. until pork is done (145-150 deg).
Glaze:
1-9oz jar of Tart Cherry Preserves
1/2 C of Dr. P
1/2 C of Water
2 T of Chopped Canned Chipotle in Adobo
4 t of Dijon mustard
I got this great recipe out of a book a borrowed from my dad.. Weber's Way to Grill, by Jamie Purviance. Its a great book, and I am going to have to buy my own copy. The grilling recipes are creative and full of flavor. I have had several recipes out of the book, he gives great instruction, and step-by-step photos when needed.
I also made Black Beans to accompany dinner and this is my own creation...
1-Can of Black Beans (rinsed)
1-Can of Refried Black Beans
1/2 C of Dr. Pepper
Mixed Together
Spread in a 9x9 Pan
Topped with crumbled queso fresco and cilantro and cooked until warm and cheese is melted in a 400 F deg oven. These beans were great with the pork.
Sunday, July 12, 2009
Cool Cucumber Salad
An easy summer salad, great for all those garden fresh cucumbers!
For 2
1 Cucumber
I usually partially peal the cucumber, but taste it first and if the skin is bitter, full peel it.
Slice
2 T fresh Dill
Now there are 2 different ways I make this depending on what is in the cupboard.
Option 1:
1/4 C of Sour Cream
1/2 C of Mayo
Juice 1/2 of a Lemon
Option 2:
1/4 C - 1/2 C of Yogurt
1/4 C of Mayo
Juice 1/2 of Lemon
Stir, Chill for a while, and eat..
It should be slightly tangy, but not be overpowering of yogurt/mayo/or sour cream.
For 2
1 Cucumber
I usually partially peal the cucumber, but taste it first and if the skin is bitter, full peel it.
Slice
2 T fresh Dill
Now there are 2 different ways I make this depending on what is in the cupboard.
Option 1:
1/4 C of Sour Cream
1/2 C of Mayo
Juice 1/2 of a Lemon
Option 2:
1/4 C - 1/2 C of Yogurt
1/4 C of Mayo
Juice 1/2 of Lemon
Stir, Chill for a while, and eat..
It should be slightly tangy, but not be overpowering of yogurt/mayo/or sour cream.
Monday, June 15, 2009
BBQ Chicken Legs
Grilled chicken legs with Fat Guys BBQ Sauce slathered all over!
(we always grill meat to eat throughout the week, thats the chicken breast in the corner of the photo.)
(we always grill meat to eat throughout the week, thats the chicken breast in the corner of the photo.)
Fat Guys Original BBQ Sauce
Fat Guys BBQ Sauce is a local sauce, made in Topeka, KS. www.fatguysbbq.com
I have been enjoying on smoked/grilled meat for years! Its sweet and spicy, and when applied during cooking it coats real nice and gooey just like BBQ Sauce should!
I have been enjoying on smoked/grilled meat for years! Its sweet and spicy, and when applied during cooking it coats real nice and gooey just like BBQ Sauce should!
Sunday, May 31, 2009
Beerita
As summer time approaches its time for BeerRita's
1 Pitcher of Ice
1 Can of Frozen Lime Margarita Mix
1 Bottle of Corona
Thats it!
1 Pitcher of Ice
1 Can of Frozen Lime Margarita Mix
1 Bottle of Corona
Thats it!
Monday, January 26, 2009
Homemade Focaccia
Basic Starter
Stage 1:
8oz of Warm Water
8oz Whole Rye Flour
Combine
Place in a non reactive container, stainless steel or plastic, and cover.
let set for 2 or 3 days.
Stage 2:
8oz Bread Flour
1lb of Starter from Stage 1
Combine to make a stiff dough, cover and let stand until well fermented, 1-2days
Stage 3:
12oz Bread Flour
6z of Water
8oz of Starter from Stage 2 (discard the rest)
combine, mix into stiff dough, cover and let stand, until increase by half, at least one day.
Stage 4:
Continue to refresh as is done in step 3, daily, until it doubles in volume in 8-12hrs
The whole procedure will take up to 2weeks, after this it is ready to use in bread.
Refresh:
12oz Flour
6oz Water
8oz Starter
You can store it up to two weeks in the fridge without feeding it.
We feed ours every two weeks, and it has stayed and been useful for several years... we started ours in 2004.
Stage 1:
8oz of Warm Water
8oz Whole Rye Flour
Combine
Place in a non reactive container, stainless steel or plastic, and cover.
let set for 2 or 3 days.
Stage 2:
8oz Bread Flour
1lb of Starter from Stage 1
Combine to make a stiff dough, cover and let stand until well fermented, 1-2days
Stage 3:
12oz Bread Flour
6z of Water
8oz of Starter from Stage 2 (discard the rest)
combine, mix into stiff dough, cover and let stand, until increase by half, at least one day.
Stage 4:
Continue to refresh as is done in step 3, daily, until it doubles in volume in 8-12hrs
The whole procedure will take up to 2weeks, after this it is ready to use in bread.
Refresh:
12oz Flour
6oz Water
8oz Starter
You can store it up to two weeks in the fridge without feeding it.
We feed ours every two weeks, and it has stayed and been useful for several years... we started ours in 2004.
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