May 2013 ~ Recipes Culinary Online

Tuesday, 28 May 2013

Oh Baby! Bundt Cake

13:45 cake No comments

Today it's a Carrot Bundt Cake with

Lemon Cream Cheese Frosting.

It has a secret ingredient that makes it so easy

....baby food!

You can also use other flavors of baby food.

tip: take out the half stick of butter and half brick

of cream cheese now so that they will be softened

when it's time to make the frosting.

Mix the sugar and oil, then beat in the eggs.

Mix in the baby food,

cinnamon, soda, and a pinch of salt.

After the batter is well-mixed, add the flour

and chopped pecans.

Pour into a (greased/floured) sprayed pan.

Bake at 350 for about 50 minutes. Test after 45'

Sides will pull away slightly and the top will spring

back when lightly pressed with a finger. Long

toothpick will come out with a few moist crumbs

(not wet batter). You should be able to smell it!

That always tells me when it's done.

While the cake cools, rinse out the bowl and

beaters to make the lemon cream cheese frosting.

Let the cake cool in the pan for 15 minutes,

then invert onto a cake stand.

Whip until creamy.

Line a short glass with a baggie, folding over

the top and fill with frosting.

Zip it shut and snip off a little of the corner.

You can also just dust the top of the cake with

powdered sugar, but I like the drizzle of frosting.

It's not too much.

Squeeze the bag and pipe it on.

Pretty enough to eat!

Make a pot of coffee or tea and

cut yourself a piece of cake.

I'll probable cut some pieces to freeze,

after all there are only two of us.

Or give a slice to whoever stops by.

That was the yard guy today.

It's very easy, good, and moist.

Lots of flavor options with just

2 jars of baby food.

*Don't forget to save your jars!
~~~~~~~~~~~~~

Oh Baby! Bundt Cake

2 C sugar

1 C oil

3 XL eggs

2 small jars baby food

(carrot ~ 4oz each)

2 t cinnamon

1 t baking soda

pinch salt

2 C flour

1 C pecans, chopped

Mix oil and sugar. Beat in egg.

Add baby food, cinnamon, soda, and salt.

When well mixed, add flour and nuts.

Bake in a well greased and floured tube or

bundt pan. Bake for 50 minutes, until

sides pull away and toothpick has moist crumbs.

let cool in pan for 15 minutes then invert onto

cake plate. Let cool before frosting or just

dust with powdered sugar.

note* you can make any flavor cake by using

different combinations of baby food.

1 plum + 1 apricot w/ additional

1/4t nutmeg or cloves

~~~~~~~~~~

2 apricot or 2 peach

~~~~~~~~~~

2 apple or 1 apple + 1 pear

you get the idea!

Lemon Cream Cheese Frosting

4 oz cream cheese (1/2 brick)

2 oz butter (1/2 stick)

1 t vanilla

1 T lemon juice

2 C powdered sugar

Have butter and cream cheese at room temp.

Beat with beaters. Add vanilla and lemon juice.

Beat in powdered sugar.

Scoop onto baggie and snip off tiny corner,

then pipe onto cooled cake.

Enjoy!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Between Naps On The Porch,
My Romantic Home, Common Ground,
The Charm Of Home
Featured At:

One Wednesday, late afternoon...
all of sudden the sky above South Jakarta changed rapidly; the bright sunny sky turned to cloudy gray.
Home alone, I slightly felt tired. I decided to cheer myself up by baking!
Actually I had no specific plan, just wanted to bake something classic, easy, and quick.
I was thinking it would be nice for welcoming my children from school with baked food, since every

KENTUCKY BUTTER CAKE

I'm not sure where I saw this cake for the first time, but I remember finding web page after web page saying how great this recipe was, so I knew I had to try it.

So, today was the day and all I have to say is: Holy Wack-a-Moley (as my grandchildren would say)it is delicious. Even picky-picky husband has had several pieces of cake today.

It has a rich and moist butter-rum flavor and after it's baked (and still hot) you poke holes into the cake and drizzle over a butter-rum flavored syrup.I'm talking serious flavor here!!

The syrup finds its way down into the cake and the result is pure heaven. I hope you try it.

1 cup butter (room temperature)
2 cups sugar
1 teaspoon rum extract
1 teaspoon vanilla extract
4 eggs
3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk

Grease and flour a 10" Bundt pan and preheat your oven to 325°F.
Beat the butter, sugar and extracts on medium high speed for about 3 minutes, scraping down the bowl once or twice.

Add the eggs, one at a time (beating after each) and once they are all included, beat for about another minute or so.

Mix the flour, baking soda, baking powder and salt together and add it to the butter mixture, alternately with the buttermilk (I added it in thirds).

This batter is nice and thick, so spoon it into the prepared Bundt pan and level out the top of the batter.

Bake at 325° for one hour or until a toothpick tests clean. My electric oven took exactly one hour.

Remove from oven and DO NOT REMOVE CAKE FROM THE PAN YET. Poke holes into the hot cake. I used the sharp end of my meat thermometer and it left a nice size hole. Don't poke the holes all the way down to the bottom of the pan, just about 3/4 of the way. I poked about 3 holes across, every two inches. Drizzle syrup into holes.

SYRUP
3/4 cup sugar
1/3 cup butter
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon rum extract

Heat this until sugar dissolves and little bubbles form around the edge of the pan, but don't boil.

After you drizzle the syrup over the cake (while its still in the pan) let the cake cool in the pan for a couple of hours before you turn it out onto a serving plate (it won't stick to the pan).

NOTE: Next time I make this cake I plan to double the syrup and use half of it as instructed above, but the other half I will brush onto the cake after it comes out of the pan. It dries nice and shiny, so it will make a wonderful (thin) glaze.

Homemade Rice-a-Roni

19:20 sides No comments

If you want something a little more interesting

than plain rice you can jazz it up

with just a few simple ingredients.

This is good side to serve with grilled food like:

chicken, salmon or flank steak.

You have everything you need in your pantry.

Snap spaghetti into small pieces until it fills 1/2C.

Measure out all the seasonings before starting.

This makes it easier to add quickly.

You can adjust the seasonings to suite your taste.

Saute the broken spaghetti and rice in butter.

Stirring until golden.

It's already starting to smell good!

Stir in the seasonings.

Add the broth. You can use canned or bullion

and water. I've made it with beef broth too.

Bring to a boil then reduce heat to low

and simmer covered for about 20 minutes.

Most of the liquid will have been absorbed.

Fluff and serve.

Leftovers are good too.

Homemade Rice-a-Roni
1 C white (regular long grain) rice
1/2 C pasta, (spaghetti) broken into small pieces
2 T butter
3 C chicken broth
2 T parsley flakes
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper
1/4 -1/2 t seasoned salt (depending of saltiness of broth)

Melt the butter in a large skillet and saute the rice and pasta until golden, stirring often. Stir in all the seasonings, then add the broth. Bring to a boil, then reduce heat to low and simmer covered until the liquid had been absorbed and the rice and pasta are tender, about 15-20 minutes. Fluff with a fork a few times. If it is still too wet, let it sit on low with the lid off a few minutes.

Enjoy!

Links: Between Naps On The Porch

Sate Ambal with 'Tempe Sauce'

06:00 No comments

A few years ago, cooking-grilling sate seemed an impossible mission for me. I didn't even have a courage to imagine about it or pick up the recipe to learn.
Grilling? I had no idea how to start.

About 2 years after I got married, my mom gave me a simple grilling pan that ended up under my kitchen table for a couple of years. The funny thing is... the grilling pan followed us wherever we moved;

CLASSIC CREAMY COLESLAW

02:13 POT LUCK RECIPES, VEGGIE SALADS No comments

The calendar says spring is here, although today (5/18/2013) it is snowing like crazy here in Alaska. I'm not letting that stop me from planning a barbecue this weekend (wish me luck!!).

THIS SALAD COULDN'T BE EASIER!!!

I love "make ahead" salads that go well with ANYTHING you decide to grill. This classic coleslaw recipe is not only refreshing, but it is inexpensive to make and you can make it 2-3 days ahead of time (if need be) which is wonderful for busy summer weekends.

If you make it ahead of time, just gently toss before serving

4 cups shredded cabbage
2 large carrots grated

1/2 cup mayo
1/4 cup sour cream
3 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard (I use Honey Dijon)
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk

Whisk the last 9 ingredients together and toss with the shredded veggies. Mix well and Chill AT LEAST 2 hours (overnight is even better). That's it, quick and simple!!

NOTE: We like a SMALL dice on our cabbage, so I cut up the cabbage then finish it off by pulsing it in the food processor until I get a pretty small dice, but that is just our personal preference.

You can also buy pre-cut coleslaw mix at the grocery store which makes this salad very quick.

EASY MINI CHEESECAKES

20:47 CHEESECAKE RECIPES No comments

Picky-picky husband has decided he loves cheesecake. Not just any cheesecake (that's part of his picky-picky-ness), but he loves miniature cheesecakes. I think it is because he can just snag one out of the fridge without plate or utensils.

This recipe for mini-cheesecakes is extremely quick and easy and since you can use any flavor of jam, it is quite versatile. If you don't want to add the jam, just leave it out!!

CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted

Mix these three items until everything is moist and crumbly.
Place paper cupcake liners in cupcake pan (recipe makes 24 miniature cheesecakes). Place a scant tablespoon of the crumbs in the bottom of each paper liner and tamp down a little.

CHEESECAKE FILLING

(3) 8 ounce packages of cream cheese (room temperature)
3/4 cup sugar
2 teaspoons vanilla extract
3 eggs

Beat the softened cream cheese for 2 minutes; it should be very creamy. Add the sugar and vanilla and beat for about 30 seconds.

Add the eggs, one at a time, beating well (on low) in between each egg.

If you are going to use jam in these cheesecakes (it is completely optional), put a rounded tablespoon of cheesecake batter on top of each graham cracker crust. Swirl a little of your favorite jam over the batter, like this:

Top this with another heaping tablespoon of cheesecake filling and then put another swirl of jam on the top surface.

Bake at 325°F for 25-30 minutes (my electric oven takes 25 minutes).

Leave the baked cheesecakes in the pan and cool to room temperature. After they are at room temperature, put them in the fridge to chill for at least a couple hours before serving.