Chicken Broccoli Shells
via: Taste of Home
1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses.
Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until heated through.
This cheesy entree can be assembled ahead of time and popped in the oven when company arrives.
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Grilled Corn on the Cob
Ear of Corn with Husks attached 2 per person
Preheat the grill on high at least 10 minutes before placing the corn on the grill.
In the meantime, gently pull back the husk, run cold water over the ear of corn and the corn silks. Then pull the corn silks off. Throw those aside.(Some people opt to put flavored butter on the corn before pulling the husks back up. Gently pull the husks back up to cover the corn. Then soak them in water for at least 15 minutes. This will keep the corn husks from catching on fire and it will make it so that the corn steams while cooking, instead of drying out.
Friday, May 30, 2014
Garlic-Lime Chicken and Zucchini Parmesan Crisps
Garlic-Lime Chicken
Adapted from All Recipes via: Random Anderson
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Zucchini Parmesan Crisps
via: Damn Delicious
1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
Adapted from All Recipes via: Random Anderson
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Zucchini Parmesan Crisps
via: Damn Delicious
1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
Sunday, May 11, 2014
Crepes with Strawberries and Vanilla Pastry Cream, Strawberry Basil Soda & Soft Sugar Cookies
Crepes with Strawberries and Vanilla Pastry Cream
via: Allrecipes
Crepes - (We actually used our favorite crepe recipe from Julia Child)
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Vanilla Pastry Cream
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
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Strawberry Basil Soda
Makes about 6 (8-ounce) drinks
(modified)
1 pound strawberries, trimmed
Juice of 1/2 lemon
1/2 cup loosely packed basil leaves
1 cup sugar
Carbonated water
Juice strawberries using a juicer or blender.
If using a blender: Place strawberries in a blender and pulse until smooth. Strain through a sieve, pushing juice through with a spatula. Discard solids.
Pour strawberry juice into a liquid measuring cup. Add water to reach 1 cup if needed. Pour into a small saucepan with lemon juice, basil, and sugar.
Heat mixture over medium heat until boiling. Simmer 5 minutes, stirring frequently. Remove from heat and let cool. Strain syrup through a sieve into a clean container and discard solids.
To serve, add a little less than 1 part strawberry basil syrup to a little more than 1 part soda water and stir.
Taste and add more syrup, if desired.
Can refrigerate syrup up to 1 week.
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Soft Sugar Cookies
via: Allrecipes.com
(modified)**
Original recipe makes 4 1/2 dozenChange Servings
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt ** If you are using salted butter, omit the salt
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together.
Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
Monday, April 28, 2014
A Bit of Biscotti
Ellie wanted some biscotti to enjoy with her evening tea. When she was little she thought that it was something so special that it could not be made. I told her that it would be easy to make her a batch. She is a purist who likes her things straight-forward. With that in mind I picked through a bunch of recipes for biscotti on Foodgawker and came up with a traditional Italian biscotti which by its nature is extra hard and crispy. (American biscotti is a bit softer and fall apart once dipped. This is due to the addition of butter in the recipes.) She likes the recipe that I made, though she would prefer it to be much sweeter next time.
Classic Tuscan Biscotti
via: Nick Malgieri
2 cups all-purpose flour
3/4 cup sugar (Ellie would like it much sweeter, so I will increase the sugar next)
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (about 1 1/2 cups) whole unblanched almonds (I used sliced almonds)
3 large eggs
2 teaspoons vanilla extract
2 cookie sheets or jelly roll pans covered with parchment or foil
Set a rack in the middle level of the oven and preheat to 350 degrees.
In a bowl combine the flour, sugar, baking powder, and cinnamon; stir well to mix. Stir in the almonds.
In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients. Continue to stir until a stiff dough forms.Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan. Press down gently with the palm of your hand to flatten the logs.Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when pressed with fingertip they feel firm.
Place the pan on a rack and let the logs cool completely.Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick. Arrange the biscotti on the prepared pans, cut side down. It isn’t necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
Cool the pan on a rack.Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Makes about 60 biscotti
I would like to try an American biscotti sometime.
American-Style Vanilla Biscotti
via: King Arthur Flour
You might enjoy their blog entry about the recipe that includes photos.
6 tablespoons butter, salted or unsalted
2/3 cup sugar
1/2 teaspoon salt
2 to 3 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 1/2 teaspoons baking powder
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
coarse white sparkling sugar, for sprinkling on top, optional
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy.
3) Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
4) Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
5) Bake the dough for 25 minutes. Remove it from the oven.
6) Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
7) Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
8) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
9) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.
Yield: 30 to 40 biscotti, depending on size.
*** Tips from our bakers:
Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.
Classic Tuscan Biscotti
via: Nick Malgieri
2 cups all-purpose flour
3/4 cup sugar (Ellie would like it much sweeter, so I will increase the sugar next)
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (about 1 1/2 cups) whole unblanched almonds (I used sliced almonds)
3 large eggs
2 teaspoons vanilla extract
2 cookie sheets or jelly roll pans covered with parchment or foil
Set a rack in the middle level of the oven and preheat to 350 degrees.
In a bowl combine the flour, sugar, baking powder, and cinnamon; stir well to mix. Stir in the almonds.
In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients. Continue to stir until a stiff dough forms.Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan. Press down gently with the palm of your hand to flatten the logs.Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when pressed with fingertip they feel firm.
Place the pan on a rack and let the logs cool completely.Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick. Arrange the biscotti on the prepared pans, cut side down. It isn’t necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
Cool the pan on a rack.Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Makes about 60 biscotti
I would like to try an American biscotti sometime.
American-Style Vanilla Biscotti
via: King Arthur Flour
You might enjoy their blog entry about the recipe that includes photos.
6 tablespoons butter, salted or unsalted
2/3 cup sugar
1/2 teaspoon salt
2 to 3 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 1/2 teaspoons baking powder
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
coarse white sparkling sugar, for sprinkling on top, optional
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy.
3) Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
4) Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
5) Bake the dough for 25 minutes. Remove it from the oven.
6) Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
7) Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
8) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
9) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.
Yield: 30 to 40 biscotti, depending on size.
*** Tips from our bakers:
Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.
Wednesday, April 2, 2014
Coconut Cream Pie + Pasta Salad with Grilled Veggies and Fresh Mozzarella
Coconut Cream Pie
1 1/2 cup Coconut Cream (1 large can)
1 1/2 cup Heavy Whipping Cream
3 Egg Yolks (in addition to the ones above)
3/4 cup Sugar
1 tea. Vanilla Extract
1/3 cup Corn Starch (dissolved in a small bit of cold water)
1 cup Coconut, shredded & sweetened
1 Pie Shell, baked and cooled
1 1/2 cup Heavy Whipping Cream, whipped until soft peaks form, add a small bit of sugar (1/2 cup or so, to taste)
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Be sure to watch it closely as it burned quickly.
In a medium saucepan, combine the coconut cream, heavy whipping cream, eggs, sugar,and mix well. Bring to a boil over low heat, stirring constantly using a wooden spoon and stirring in one direction only. This can be a slow process, so be prepared to be patient. Just as it begins to boil, turn off the heat. Add in the corn starch and continue to stir until thickened. Turn the heat back on low, if needed.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Fill the pie crust with the custard. Reserve the remaining coconut to top the pie.
Top the custard with the whipped cream. Sprinkle the roasted coconut onto the top of the pie and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
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Pasta Salad with Grilled Veggies and Fresh Mozzarella
Fun Pasta, cooked
Red, Yellow and/or Orange Peppers, cut into strips
2 crown Broccoli, trimmed into bite size pieces
1 cup Grape Tomatoes
Olive Oil
1-2 handfuls of Spinach, torn into bite size pieces
Fresh Mozzarella Balls, cut into bite size pieces
Kalamata Olives, pitted
Balsamic Vinegar
Preheat the grill.
Toss the peppers with olive oil to coat them. In another bowl toss the grape tomatoes and broccoli with more olive oil. Grill the peppers in a grilling basket. Once they begin getting soft and a bit caramelized. Place this back in the bowl. Add in the broccoli and tomatoes to grill them for a few minutes.
Add all of the grilled veggies to the cooked pasta. Add in the spinach, cheese and olives. Add a enough balsamic vinegar to coat the pasta salad lightly. Taste and adjust as needed. You may want to add salt and pepper.
1 1/2 cup Coconut Cream (1 large can)
1 1/2 cup Heavy Whipping Cream
3 Egg Yolks (in addition to the ones above)
3/4 cup Sugar
1 tea. Vanilla Extract
1/3 cup Corn Starch (dissolved in a small bit of cold water)
1 cup Coconut, shredded & sweetened
1 Pie Shell, baked and cooled
1 1/2 cup Heavy Whipping Cream, whipped until soft peaks form, add a small bit of sugar (1/2 cup or so, to taste)
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Be sure to watch it closely as it burned quickly.
In a medium saucepan, combine the coconut cream, heavy whipping cream, eggs, sugar,and mix well. Bring to a boil over low heat, stirring constantly using a wooden spoon and stirring in one direction only. This can be a slow process, so be prepared to be patient. Just as it begins to boil, turn off the heat. Add in the corn starch and continue to stir until thickened. Turn the heat back on low, if needed.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Fill the pie crust with the custard. Reserve the remaining coconut to top the pie.
Top the custard with the whipped cream. Sprinkle the roasted coconut onto the top of the pie and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
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Pasta Salad with Grilled Veggies and Fresh Mozzarella
Fun Pasta, cooked
Red, Yellow and/or Orange Peppers, cut into strips
2 crown Broccoli, trimmed into bite size pieces
1 cup Grape Tomatoes
Olive Oil
1-2 handfuls of Spinach, torn into bite size pieces
Fresh Mozzarella Balls, cut into bite size pieces
Kalamata Olives, pitted
Balsamic Vinegar
Preheat the grill.
Toss the peppers with olive oil to coat them. In another bowl toss the grape tomatoes and broccoli with more olive oil. Grill the peppers in a grilling basket. Once they begin getting soft and a bit caramelized. Place this back in the bowl. Add in the broccoli and tomatoes to grill them for a few minutes.
Add all of the grilled veggies to the cooked pasta. Add in the spinach, cheese and olives. Add a enough balsamic vinegar to coat the pasta salad lightly. Taste and adjust as needed. You may want to add salt and pepper.
Italian Cream Cake
Italian Cream Cake
via: Foodnetwork - Emeril Lagasse
For the cake:
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut (omitted)
1 cup finely chopped pecans or walnuts (omitted)
1 teaspoon vanilla extract
For the frosting: (we did not use this frosting - see below for the one we used)
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
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Cream Filling
via: Epicurious
1 teaspoon unflavored gelatin
1 1/2 cups chilled whipping cream, divided
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
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Fluffy White Frosting
via: Allrecipes.com
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
via: Foodnetwork - Emeril Lagasse
For the cake:
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut (omitted)
1 cup finely chopped pecans or walnuts (omitted)
1 teaspoon vanilla extract
For the frosting: (we did not use this frosting - see below for the one we used)
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
--------
Cream Filling
via: Epicurious
1 teaspoon unflavored gelatin
1 1/2 cups chilled whipping cream, divided
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
--------
Fluffy White Frosting
via: Allrecipes.com
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Warm Beet, Peppers, Kale & Pistachio Salad
Warm Beet, Peppers, Kale & Pistachio Salad
2 large or 6 small Peppers, I opted for 2 small reds, 2 small oranges and 2 small yellows, chopped into bite size pieces
1/2 Red Onion, chopped into bit size pieces
Olive Oil
Pickled Beets, chopped into bit size pieces
6-10 cups Kale, chopped into bit size pieces (I actually used a Kale Super Salad from the store. It included shredded carrots.)
Balsamic Vinegar Reduction or Glaze
In a skillet, saute the pepper and onion in olive oil until they are tender. Add in the beets, as well as the pistachios and saute until they are heated through, about 2-3 minutes. Add in the kale and heat until it just begins to wilt.
Place in a large bowl and drizzle with enough balsamic vinegar reduction/glaze to coat lightly. Serve warm.
2 large or 6 small Peppers, I opted for 2 small reds, 2 small oranges and 2 small yellows, chopped into bite size pieces
1/2 Red Onion, chopped into bit size pieces
Olive Oil
Pickled Beets, chopped into bit size pieces
6-10 cups Kale, chopped into bit size pieces (I actually used a Kale Super Salad from the store. It included shredded carrots.)
Balsamic Vinegar Reduction or Glaze
In a skillet, saute the pepper and onion in olive oil until they are tender. Add in the beets, as well as the pistachios and saute until they are heated through, about 2-3 minutes. Add in the kale and heat until it just begins to wilt.
Place in a large bowl and drizzle with enough balsamic vinegar reduction/glaze to coat lightly. Serve warm.
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