1-2-3-4 Cake!

I've been wanting to find a new cake recipe to use in my "just because cakes" or for making cupcakes.  The one I've been using for years is GREAT for carving or stacking, which up until I had my son was most of what I was making.  Anyway, I decided to start with the stack of recipes I got from grandmother and, once again, she delivered.

This recipe is simply entitled, but really it should be called "Fluffy, yummy cake."  I didn't even have any need to alter it from the original card.  Well, that's not entirely true... I always add extra vanilla ;)

Ingredients:

• 1 cup softened butter
• 2 cups sugar
• 3 cups flour
• 4 eggs (room temperature is best)
• 1 tsp salt
• 1 cup whole milk (room temperature is best)
• 2 rounded tsp baking powder
• 2 tsp vanilla

Directions:

1. Cream butter and sugar until light and fluffly (approx. 5 mins or more on medium)
2. Add in eggs one at a time.
3. In a seperate bowl, combine flour, baking powder, and salt.
4. Measure out milk, add vanilla to milk.
5. Add milk and flour mixtures alternately to first mixture, flour last.  Mix well in between additions.
6. Bake in 8" tins at 375 degrees for 30 minutes or until toothpick in center comes out clean.

Homemade Vanilla

I love vanilla.

I use alot of vanilla.

Really, really good vanilla is not cheap.  I've been buying watkins vanilla for years.

I decided to make my own! And the results were great! :)


Here's what you need to make homemade vanilla.
 - An air-tight glass jar/container.
 - One cup of 80 proof vodka
 - 3 vanilla beans. (The link takes you to the beans I buy off of amazon.  Great bang for the buck!)

How to make the vanilla
1.  Pour vodka into jar/container.
2.  Slice vanilla beans open lengthwise.
3.  Place beans in vodka, screw on lid tightly, and leave in a dark, room temperature place for 1 month minimum.  Maybe give it a shake every once in a while.

After a month you can use the vanilla as you would normally. You can see below the vanilla I made with vodka has a nice caramel color to it.  This is about 2 cups worth of vodka because, like I said, I use alot of vanilla.  Below it, is a 1 cup version I made with some bourbon I had on hand, much darker.  And it is amazing!  The bourbon vanilla is one that is best used for non-baking recipes to really appreciate the flavor, like whipped cream, puddings, etc. Or even a little in a hot tottie :)

Vodka Vanilla

Bourbon Vanilla

Favorite Recipes from all around

Generally, I only post a recipe on my page unless it's one of my own that I created myself or if I got it from someplace else and made a modifications (which I kinda always do), I'll link back to where I originally found it.  But there are a few recipes that are just heaven from the get-go, and I wanted to share links to a few of my favorite go-to recipes that I find myself using multiple times throughout the year.  Hope you enjoy!

Meatloaf
I know, it doesn't sound all that exciting.  But really, this is wonderful and easy and makes great leftovers!!!

Flank Steak and Chimichurri sauce
I don't know where to start.  This is our favorite way to make steak anymore.  You can either pan cook the steak like on the webpage, or grill it.  It's wonderful!  And the sauce!  OMG! So much heaven. (FYI - I use fresh or frozen(thawed) spinach for the added nutrients.)  And the extra chimichurri sauce you'll have leftover? It also makes a wonderful marinade for chicken or steak.

Beer Cheese Soup
This soup is more like a stew.  And while it's great on it's own, it really makes a great base for a hearty stew that you can add any meat you want to - I've done chicken, kielbasa, beef.  All turned out yummy.  You can also play around with the spicing a little too.  I like to add a Tbsp of paprika for some smoky flavor sometimes.

Texas Sheet Cake
The chef on the linked page calls this Fudgy Vanilla Brownie, but really it's cake.  It's also wonderful.  If your not a fan of almond, use vanilla.  I also made a chocolate version of this which was wonderful, but I forgot to write down what I did.  I wanna say I added 3 to 4 Tbsp cocoa to the cake and the icing and a little extra milk?!  Will have to try that again soon :)

Pumpkin Pancakes
Yes, this links back to my own page. But if you haven't made these yet, ya gotta do it! Soon!  They're incredible!

Whipped Cream

Most everyone I know grew up on cool whip or redi-whip.  I did too.  But now, I find it easier and infinitely better to make homemade whipped cream.  Especially once I made my own vanilla.  Hello, burbon vanilla whipped cream, ya'll!!!

I also tend to like my whipped cream not too sweet.  Mostly because I'm usually putting it on top of something sweet already :)  So here's my favorite version of whipped cream.

Ingredients:

1 cup heavy cream

1 1/2 tsp vanilla

1 Tbsp powdered sugar

1.  About 10 mins prior to making, place your bowl in the freezer.

2.  Mix all ingredients together in freezer chilled bowl.

3. Using whisk attachment, beat mixture on high til stiff peaks form.

Refrigerator Pie

One of my favorite summer memories from when I was growing up was my grandmother's refrigerator pie.  I know... the name needs some work.

But!  There was nothing like eating a slice of this fruit pie.  Any fruit you wanted.  Peach was my favorite, but strawberry, raspberry, blackberry...  all are wonderful!

And for years, I thought I had lost the ability to ever enjoy this goodness again.  It was one of the few recipes I thought I had failed to procure from my grandmother.  And then, a few weeks ago, I found myself searching through the stack of handwritten recipe cards to find one entitled simply "Strawberry Pie".  I took a closer look and realized just what I had!  Refrigerator pie!  I was so thrilled I had to call my husband to gush to him about it on the phone.  The next day I went out and bought the ingredients.  And when I started making it, I was a little girl again learning to cook in my grandmother's kitchen!

And yes, it was just as good as I remembered and no, it did not last long in my fridge :)


Ingredients:
1 Graham cracker, ready made crust.
1 egg yolk
1 3 oz box flavored gelatin (aka Jello, the flavor of whatever fruit you are using)
2 Tbsp cornstarch
1 cup sugar
1 cup water
1 quart fresh fruit (for peaches though, we generally used canned)
Whipped cream

1. Brush pie crust with one egg yolk and bake for 10 mins at 350.  Doing this helps keep the crust from crumbling apart on you when you got to cut it.  Another one of the tricks my grandmother taught me.
2. In a small sauce pan, bring sugar, cornstarch, and water to a boil.  Cook until thick. Cool slightly. Add gelatin to thickened sugar mixture and set aside.
4.  Cover bottom of pie shell with fresh fruit.  Pour gelatin mixture slowly over fruit til full. Chill pie til solid.
5. Top with whipped cream and chill til ready to serve!

 

Festive Cake

Yes, it's another from my grandmother, but really?!  I mean, they are so yummy!  This one is perfect for any time of the year to take to a dinner with family and friends.

Ingredients

• 3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup chopped almonds
• 3 eggs
• 1 1/2 cups vegetable oil
• 1 tsp almond extract
• 2 cups chopped bananas
• 1 8 oz can crushed pineapple

Directions

• In large bowl mix flour, sugar, soda, salt, and cinnamon.  Stir in almonds.
• In another bowl, beat eggs slightly, combine with oil, almond extract, bananas, and undrained pineapple. 
• Add to dry ingredients.  Mix thoroughly, but Do Not beat.
• Spoon into greased bundt pan, bake at 325 for 80 mins.

Squash Bread

I love squash.  Butternut, pumpkin or any pumpkin like squash.  I make sauces for pasta, pancakes, soups...just about anything from it.

So, once again using one of my grandmother's recipes as inspiration, here is my lower in sugar, higher in squash recipe.  This recipe is better if made a day or two in advance.

Ingredients

• 3 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp each cinnamon and nutmeg
• 3 cups cooked squash (pumpkin, butternut, kuri, etc)
• 1 1/2 cups light brown sugar, firmly packed
• 1 cup vegetable oil
• 3/4 cup cold milk
• 4 eggs, lightly beaten

Directions

• Preheat oven to 350
• Grease two loaf pans
• In a medium bowl, mix first four ingredients and set aside.
• In large bowl, mix squash and sugar til sugar is mostly dissolved. Add in oil, milk, and eggs.
• Add in dry ingredients and mix til smooth.
• Pour into greased loaf pans and bake 45 to 60 mins.
• Cool 10 mins in pans, then wrap in aluminum foil while warm and refrigerate 24 hours.