Monday, March 12, 2012

Terry's Red Velvet Cake

I recently came across this recipe and haven't made it since my dad was alive. I have tried many other recipes and have never found the "it" factor that this recipe has. Treat it with love and mix it with memories.

Terry's Red Velvet Cake & Frosting

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tbs. Cocoa
2 oz. red food coloring
1 tbs white vinegar
1 cup buttermilk
2 1/2 cup SIFTED cake flour *not all purpose*
1 1/2 tsp baking soda
1 tsp salt

2 tbs all purpose flour
1 cup milk (I use non-fat)
1 cup powdered sugar
1 cup butter (unsalted)
1 tsp vanilla

Cream shortening, sugar and eggs together. Make a paste with the cocoa and the food coloring, then add to the creamed mixture. Mix salt and vanilla with buttermilk, and alternate that mixture with the sifter cake flour. Mix the baking soda and vinegar in a seperate bowl and FOLD INTO THE MIXTURE... DO NOT BEAT!!! Bake in two 9inch round pans lined with parchment and sprayed with Pam spray. Bake at 350 deg. for 40 minutes, or until toothpick comes out clean.

You can make cupcakes too, just line with cupcake liners, bake at 350deg for 15-18 minutes.

Cook the flour and milk on the stove (medium high) until thickened, stirring constantly. Let cool completely (will for a gel like substance). Cream together the butter, powdered sugar and vanilla, then add the flour/milk mixture beating together. Consistency will be curdly looking, but when finished should appear like whipped cream.

Frost cooled cakes *or cupcakes* and enjoy :)

Friday, February 10, 2012

Snickerdoodles from the Heart

I make this recipe often... they are delicious, committed to memory and make me feel like my dad made them fresh :)

1 1/2 cup white sugar
1/2 cup (1 stick butter)
1/2 crisco shortening
1 tsp vanilla extract
1 tsp almond extract
2 eggs
1/4 tsp salt
1 tsp cream of tartar
1 tsp baking soda
2 3/4 cup all purpose flour
Cinnamon & Sugar

Mix the sugar, butter and crisco together until creamy. Add in the extracts until blended then add each egg one at a time. In a seperate bowl mix together the flour, salt, baking soda & cream of tartar. Slowly mix the flour mixture into the wet mixture. Let chill for 1-3 hours covered in fridge. Preheat oven to 350deg. and roll cookie dough into 1 inch balls, coat well with the cinnamon sugar. Place on a cookie sheet (covered in parchment paper) 2 inches apart. Bake for 10-12 minutes, until golden around the edges and fluffy.

Let cool... and ENJOY :)

Wednesday, January 25, 2012

Christmas Tea

My grandma used to make this for me when we were little.  Let me know if there is a family recipe on your side - fun to compare them!!  Sometimes we called it Russian Tea (which makes me think of Soviet hockey players <3) but I most frequently see it called Christmas Tea these days, or, my favorite: Instant Holiday in a Mug.

1C instant tea (unsweetened)
1C instant tea (lemon flavored)
3C tang
3C sugar
1 tsp cinnamon
1 1/2 tsp ground cloves

Mix all ingredients.
Add 2-3 tsp to one C of boiling water.

Keep in an airtight container to maintain freshness.

Tomato, Spinach, and Basil Soup

I'm not going to lie - my favorite part of this was the Parmesan cheese...until I added the kielbasa.

2T butter
1 large onion, minced
1 tsp minced garlic
1 1/2C milk
1 28 oz can tomato puree
1T white sugar
2C fresh spinach, torn
1/4C chopped fresh basil
1/2 tsp salt
1/4 tsp ground pepper
1T grated parmesan
(optional) 1 kielbasa sausage, sliced and pan-cooked with onions and garlic, then added in to the soup towards the end of cooking.

Melt butter in a large saucepan over medium heat.  Saute onion and garlic for 3 minutes.  Stir in milk and cook for 2 minutes, stirring occasionally.  Stir in tomato puree and sugar.  Mix well, cover and bring to a boil over high heat.  Reduce heat to low and simmer, covered, for 5 minutes.  Add spinach, basil, salt, pepper, (and kielbasa - if desired) and simmer, uncovered, for 2 minutes, stirring occaisionally.  Sprinkle with the parmesan cheese.

Cream Cheese Dip

This dip is delicious - slightly spicy, but such a delightful blend of complex flavors.  It goes great with a buttery cracker, like Ritz or Club crackers.

8 oz cream cheese (softened)
1 C shredded cheese (cheddar, smoked, sharp, etc)
1/4-1/3 C milk (as needed)
1T Worcestershire
3 stalks green onion (minced)
1 tsp cayenne pepper (or more to taste if preferred)

Blend with mixer (I prefer to use the broad paddle on my Kitchen Aid mixer) at a low speed - blended, but not whipped.  Use milk to thin and make spreadable.

Refrigerate any leftover portion for about 3-5 days.  Remember that the dip will need to sit out a bit to become soft enough to spread on crackers.

Tuesday, January 10, 2012

Welcome Aboard Recipe Travelers

Has there been any one recipe that has stood out in your whole entire life? What or who made it so special that every time you think about it, your taste buds melt in satisfaction? We all want to know, so come on and SHARE the love and ultimately the RECIPE!!!