Happy Birthday To You - Cakes, Cakes & More Cakes

The birthday cake, believe it or not dates back to ancient times, but it was different than what we are used to.  Cake is said to have come from a 13th century word "kaka" and old Norse word.


What's not to love about the birthday cake; delicious cake, yummy frosting, decorated and lit up with candles for the number of years you have been alive.  When I was growing up (we won't mention the year) almost all mothers made your birthday cake, not too many purchased one which made it all the better (just think of all that love that went into the making of those cakes.)  My mom, Dorothy was an excellent baker so we always had beautiful delicious cakes to enjoy.  Thanks mom. 


Birthday cakes can be traced back to the ancient Greeks who made round or moon shaped honey cakes.  Although some food historians believe the birthday cake started in Germany in the Middle Ages.  Sweetened bread dough was given the shape of baby Jesus in swaddling cloth and was used to commemorate His birthday.  Germans also baked another type of cake called a Geburtstagorten and it was baked in layers.


Candles on birthday cakes is also attributed to the early Greeks who used to place candles on cakes to make them glow like the moon.  Currently, we put candles on cakes to make a wish and then in one big puff blow them all out.  This is harder the older we get and the more candles on the cake we don't have much wind left!


Going back to ancient times, medieval people of England placed symbolic object such as coins, rings and thimbles in the batter of a cake (watch those teeth when you bite down.)  It was believed that those who found the little trinket would be wealthy, while the unlucky finder of the thimble would never marry - talk about superstitious people.  And of course if you got the ring, a wedding was in the air.  If the cake fell while baking it was considered to be a bad omen and back luck was coming for the year. I guess they didn't realize not enough leavening was added or someone opened and slammed the oven door (that's what happens when you peek.)


Since the 19th century the birthday cake has been a big part of birthdays in Western cultures.  Singing birthday songs (the favorite is the U.S. is Happy Birthday to You) is also a big part of that tradition.  It used to be only the wealthy could be privileged to partake in a fancy birthday cake, but thank heaven times and traditions have changed and now everyone can be blessed with eating a birthday cake. 


Did you know not everyone or country eats birthday cake, but has other variations.  Chinese birthday pastry is the sou bao, lotus paste filled buns made of wheat flour which are shaped and colored to resemble peaches.  Each guest gets their own little bundle of joy. In Korea, the traditional birthday dish is seaweed soup (as much as I love seaweed I don't want that for my birthday celebration).  Russian children get fruit pies (sounds good).  Swedish birthday cake is a pound cake topped with marzipan.  Dutch have fruit tarts with whipped cream (yummm).  Mexican birthday involves a pinata filled with sweets, and in India it's common to rub a piece of cake icing on the face of the birthday person after the cake has been cut (I don't think so and wreck my makeup, no, no).


However you celebrate your birthday I hope you enjoy the delicious cakes listed below and have a very Happy Birthday!

Maple Cake


1 cup pure maple syrup
3/4 cup shortening
3 eggs
1 cup buttermilk
2 cups all purpose flour
1 cup raisins, soaked in rum or brandy
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder


Preheat oven to 350 degrees. In a small bowl add raisins then cover with rum or brandy and let soak about 30 minutes.  Drain well.  In bowl of electric mixer cream shortening, and syrup then add eggs one at a time.  In a bowl, sift dry ingredients together.  Add to creamed mixture alternating with buttermilk and ending with dry ingredients.  Gently stir in raisins.  Pour into greased and floured 8x8 pan and bake for about 35 minutes.  Remove to cooling rack and cool completely.  Frost with cream cheese frosting which you added a little pure maple syrup.


Tropical Coconut Cake


3 egg whites
3 egg yolks
2 cups sugar
2/3 cup vegetable oil
2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. coconut extract
1/2 tsp. pure vanilla extract
1 cup whole milk
1 cup freshly grated coconut
pinch of salt


Preheat oven to 350 degrees.  In bowl of clean/dry electric mixer beat egg whites until stiff; set aside.  In another bowl of electric mixer; combine sugar, egg yolks and oil; mix well;  Combine in flour, baking powder, extracts, milk, and salt.  Stir in fresh coconut and fold in beaten egg whites.  Bake for 30 to 40 minutes.  Cool on cooling rack and frost with either 7-minute frosting or cream cheese frosting and add lots of coconut on top and sides of cake.

Now You Can Have Your Root Beer Cake and Ice Cream Too

Cake
1/2 cup butter
1 cup brown sugar packed
1 egg and 1 egg yolk
5 tsp. rootbeer extract (2 for cake and 3 for frosting)
1 tsp. pure vanilla extract
1 1/2 cup all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk

Frosting
4 1/2 cups powdered sugar
2 cups butter, soft
2 Tbl. whipping cream
3 tsp. root beer extract (add 1 tsp. at a time for your tasting preference)

Preheat oven to 350 degrees.  In a 13x9 pan, butter and lightly flour.  In bowl of electric mixer cream butter and sugar.  Add egg and egg yolk and beat until incorporated.  Stir in extracts and set aside.  In another bowl, whisk together flour, baking soda, baking powder and salt.  Add dry ingredients to wet, alternating with buttermilk.  Pour into prepared pan and bake about 20 to 25 minutes. Remove to cooling rack and let cool completely.  For frosting; place powdered sugar and butter into a bowl; beat with mixer to combine; add cream and root beer extract, beating frosting until fluffy.  Spread on cake.  Serve with vanilla ice cream.


Chiffon Chocolate Cake


2 1/4 cups cake flour, sifted
1 2/3 cup sugar
3 tsp. baking powder
2 tsp. instant coffee powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup oil
6 eggs, separated
3/4 cup water
2 tsp. pure vanilla extract
1/2 tsp. cream of tarter (make sure it's fresh)
3 oz. unsweetened chocolate, melted (use good quality)


Preheat oven to 325 degrees.  You will be using a ungreased 10-inch tube pan.  Over a double boiler, melt chocolate; set aside.

In a large bowl, combine flour, sugar, baking powder, coffee, salt and cinnamon.  Make a well in center and add oil, yolks, water and vanilla.  Beat with wooden spoon until smooth; blend in chocolate.


In bowl of electric mixer, combine egg white and cream of tarter.  Beat until very stiff peaks form.  Fold into batter until blended, do not stir.  Pour into tube pan.  Bake 70 to 75 minutes or until top springs back when lightly pressed.  Cool inverted on wire rack before removing from pan.  You can frost with a chocolate butter cream and shave chocolate over the top of cake.


Better Than Sex Cake - I didn't make up the name it came that way!!  Even my mom used to make this cake.  Normally I don't use cake mixes, but this one requires it.  There are a few different ways to make this cake and I will give you a couple of them.


The Chocolate Way


1 Duncan Hines deep chocolate cake mix
3/4 cup pecans, lightly toasted and chopped
1 (12 oz.) package semisweet chocolate chips
1 (4 oz) package instant chocolate pudding mix
1 cup sour cream
4 large eggs
1/4 cup strong chilled coffee
1 tsp. pure vanilla extract
1 cup vegetable oil


Preheat oven to 350 degrees.  In a small bowl, combine nuts and half of the chips with 1 Tbl. of cake mix; set aside.  In bowl of electric mixer add cake mix, pudding mix, sour cream, eggs, oil, coffee and vanilla extract.  Beat for 3 minutes.  Fold in chocolate chips and nuts.  Flour and grease a tube pan and pour batter in.  Bake for 1 hour until pick inserted comes out clean.  Cool on cooling rack for 15 minutes and turn onto rack. Cool completely before glazing.  Note:  Mixing a little flour or cake mix with nuts, chips, raisins, etc., keep them from sinking to the bottom of the cake.  If desired make a chocolate glaze and pour over cake or serve with sweetened whipped cream and shave some chocolate curls over the top.  You can also make some hot fudge topping or purchase some, heat it up and pour over cake.


The Pineapple Way - my mom usually made this one


1 (18.5 oz) package yellow cake mix (do not use type with pudding)
2/3 cup sugar
1 (20 oz) can crushed pineapple, do not drain
1 (6 oz) package vanilla pudding mix (prepared according to package instructions)
1 container Cool Whip or you can use freshly whipped cream 1 1/2 cups whipped stiff)
2 cups flaked shredded coconut (lightly toasted if desired)


Grease and flour a 9x13 in cake pan. Bake the cake according to package directions.  While cake is baking pour pineapple into saucepan with sugar, stir and bring to boil over medium heat stirring constantly.  Remove from heat and allow to cool. Remove cake to cooling rack and poke holes in top of cake using wooden skewer.  Pour pineapple mixture over hot cake and set aside.  Next, prepare pudding mix per package instructions.  Spread pudding over cake and chill.  Finally, when cake is chilled add whipped topping to cake and sprinkle on coconut.  Cake must be kept refrigerated if there is any left!


Lemon Custard Pudding Cake - this is a recipe from 1949 and it's delicious


6 Tbl. all purpose flour
6 Tbl. butter, melted
2 cups sugar, divided
4 eggs, separated
1 1/2 cups whole milk
1 lemon, zested
2 Tbl. fresh lemon juice
Powdered sugar, sifted


Preheat oven to 350 degrees.  In large mixing bowl, combine flour, butter and 1 1/2 cups sugar.  Beat egg yolks; add to mixing bowl along with milk and lemon zest.  Mix well and add lemon juice. In another bowl, beat egg whites until stiff, slowly add remaining 1/2 cup sugar while beating.  Fold into batter.  Pour into a greased 2-sq. baking dish.  Place in a shallow roasting pan and pour about 2-inches of hot water into roasting pan being careful not to get any into cake batter.  Bake for 55 to 60 minutes or until lightly golden brown.  Carefully remove from oven and place on cooling rack.  Serve warm or chilled, dusting with powdered sugar or freshly whipped cream.  Add some thinly sliced fresh lemon slices for garnish if desired.


Chocolate Mayonnaise Cake with Brown Sugar Frosting


2 cups all purpose flour
1 cup sugar
3 Tbl. baking cocoa (good quality)
2 tsp. baking soda
1 cup water
1 cup mayonnaise (not low fat)
1 tsp. pure vanilla extract


Frosting
1/4 cup butter
1/2 cup brown sugar, packed
2 Tbl. milk
1 3/4 cup powdered sugar, sifted


Preheat oven to 350 degrees.  In a large mixing bowl, combine flour, sugar, cocoa and baking soda.  Add water, mayonnaise and vanilla and beat at medium speed until well combined.  Pour into a greased and floured 11x7x2 baking pan.  Bake for 30 to 35 minutes or until done.  Cool on cooling rack.  For frosting; melt butter in a saucepan and stir in brown sugar; cook and stir until bubbly.  Remove from heat and stir in milk, gradually adding powdered sugar; beat by hand until frosting is of spreading consistency.  Frost cake.


Fudge Cake


1/2 lb. butter
4 squares bittersweet chocolate (good quality)
4 eggs
2 cups pecans, chopped and lightly toasted
package of miniature marshmallow's
2 cups sugar
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt


In a saucepan, melt butter and chocolate together and let cool.  In a bowl of electric mixer, beat eggs well, add sugar and chocolate mixture.  Next, beat in flour, salt and baking powder.  Add nuts and pour into lightly greased and floured 9x13 baking pan.  Bake for 30 minutes until pick inserted comes out clean.  Remove from oven and cover with marshmallows.  Return to oven for about 5 minutes to melt marshmallows.  When cool, cover with fudge frosting.  How can you resist this?


Frosting
2 cups sugar
1/2 cup cocoa (good quality)
1 stick butter
1/2 cup whole milk
1  tsp. pure vanilla extract


In a saucepan, combine all except vanilla.  Bring to a boil and boil 2 minutes stirring constantly.  Remove from stove and with electric mixer, beat to spreading consistency.  Add vanilla and beat until incorporated.  Spread on cooled cake.


Ooh la la - Banana Butterfinger Cake


2 1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 stick butter, room temp.
1 1/2 cups sugar
3 large eggs
1 Tbl. dark rum
1 tsp. pure vanilla extract
3/4 cup sour cream
2 cups ripe mashed bananas
1 1/2 cups Butterfinger candy bars, chopped


Glaze
2/3 cup heavy whipping cream
7 Tbl. unsalted butter, cut into pieces
1 Tbl. light corn syrup
14 oz. semisweet chocolate, chopped
2 tsp. dark rum
1 tsp. pure vanilla extract
1 3/4 cup Butterfinger candy bars, chopped


Preheat oven to 350 degrees.  Butter two 9-inch round cake pans.  Line bottoms with parchment paper; butter and flour cake pans.


In bowl of electric mixer beat butter until fluffy, gradually add sugar and beat 2 minutes.  Add eggs one at a time, beating well after each addition.  Beat in dark rum and vanilla. Combine sour cream and baking soda in a bowl.  Add mashed bananas to sour cream and stir until blended.  Add dry ingredients to butter mixture alternating with banana mixture, ending with dry ingredients. Stir in chopped Butterfinger bars.


Divide batter between pans.  Bake about 30 minutes.  Cool on wire racks for about 10 minutes.  Turn out cakes onto racks and cool, peel off parchment paper. 

Glaze
Combine whipping cream, butter and corn syrup in saucepan.  Bring to simmer over medium heat, stirring until butter melts.  Remove from heat and add chocolate and stir until melted and smooth. Stir in rum and vanilla.  Pour glaze into small bowl and refrigerate until cooled and thickened, stirring occasionally about 1 hour.  Transfer 1 cake to cake stand and spread 1 cup glaze over cake.  Top with second layer and spread remaining glaze over top and sides of cake.  Cover top and sides with chopped Butterfinger. 


Blackberry Jam Cake


1 cup raisins
1 (8 1/2 oz.) can crushed pineapple (do not drain)
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 cup Crisco
1/2 cup butter
1 cup sugar
5 eggs
1 cup seedless blackberry jam
2/3 cup buttermilk (not light)
1 cup pecans, chopped
powdered sugar, sifted


Soak raisins overnight in the crushed pineapple.  Sift together dry ingredients.  Cream shortening and butter in large bowl of electric mixer.  Gradually add sugar and beat until fluffy.  Add eggs one at a time, beating well after each addition.  Blend in jam.  To creamed mixture add dry ingredients alternating with buttermilk, ending with dry.  Blend in pineapple, raisins and pecans.  Pour batter into greased and floured 13x9 pan and bake until done.  Cool on wire rack and dust with powdered sugar or spread with cream cheese frosting or freshly whipped cream.  Sprinkle on some fresh blackberries for garnish.

Orange Cake


1 stick butter, soft
1/4 cup Crisco
1 1/2 cups sugar
3 eggs
2 3/4 cup all purpose flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups buttermilk (not light)
1 1/2 tsp. pure orange extract
1 cup dates, chopped and dusted lightly with flour
1/2 cup pecans, chopped and lightly toasted
1 Tbl. orange zest


Preheat oven to 350 degrees.  Grease and flour three (9-inch) round cake pans. In bowl of electric mixer, cream butter and Crisco.  Gradually add sugar, beating well.  Add eggs one at a time, beating after each.  Combine flour with soda and salt.  Add to the creamed mixture alternating with buttermilk and ending with flour.  Beat on high for 3 minutes.  Stir in extract, dates, nuts and zest.  Pour into pans and bake 30 minutes.  Cool in pans for 10 minutes on wire racks.  Cool completely then frost.


Frosting
6 Tbl. butter, soft
6 cups powdered sugar, sifted
1/4 cup plus 2 Tbl. fresh orange juice
1 tsp. pure orange extract
1 tsp. orange zest


Cream butter in mixer adding sugar and alternating with orange juice.  Stir in orange extract and zest and beat until smooth.  Add more juice if needed.  Add red and yellow food coloring to make a beautiful delicate orange color (nothing garish) and frost the cooled cake.


My Favorite Lemon Buttermilk Cake with Fresh Strawberries - my daughter Brittany has made me this wonderful cake.  She knows how much I adore lemon

1 3/4 cups sugar
3/4 cup butter, room temp
2 Tbl. freshly grated lemon zest
3 extra large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk (not light)
1 (16 oz) package frozen sliced strawberries, thawed


Frosting
12 oz. cream cheese, room temp.
1 stick unsalted butter, room temp.
2 cups powdered sugar, sifted
5 Tbl. frozen lemonade concentrate, thawed
1/2 tsp. freshly grated lemon zest
2 (1 pint) baskets fresh strawberries


Preheat oven to 350 degrees.  Butter and flour 3 (9-inch) cake pans. In bowl of electric mixer beat sugar, butter and lemon zest until light and fluffy. Add eggs one at a time beating well after each addition.  Beat in lemon juice.  Sift flour, baking soda and salt into bowl.  Stir dry ingredients into butter mixture alternating with buttermilk ending with dry ingredients.  Divide batter among pans.  Bake for about 30 minutes or until done.  Cool on wire racks for 15 minutes.  Turn out cake and continue to completely cool.


Boil sliced strawberries with juice in saucepan over medium heat until mixture is reduced to 2/3 cup and begins to thicken about 20 minutes.  Cool to room temp.


Frosting; beat cream cheese and butter in large bowl until light and fluffy.  Add powdered sugar and beat until smooth.  Beat in lemonade concentrate and lemon peel (my mouth is already puckering)  I want to lick the beaters.


Divide strawberry mixture between 2 cake layers and spread over tops leaving a 1/2-inch border around edges.  Let stand until set, about 5 minutes.  Place 1 strawberry topped layer on platter.  Place about 3/4 cup frosting on cake and gently spread over top.  Top with remaining strawberry topped layer.  Drop 3/4 cup frosting on top and spread over top.  Top with remaining cake layer.  Using offset spatula spread remaining frosting over top and sides of cake.  Now, be sure you made it look pretty.  Arrange fresh strawberries pointed side up on top of cake. 


Brandy Apricot Pound Cake - this cake uses apricot brandy and lots of different extracts


2 sticks butter, soft
2 cups sugar
6 eggs
3 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour cream (not light)
1 tsp. pure orange extract
1 tsp. pure vanilla extract
1/2 tsp. lemon extract
1/2 tsp. rum extract
1/4 tsp. almond extract
1/2 cup apricot brandy
powdered sugar, sifted


Preheat oven to 325 degrees.  Grease and flour a 10-inch tube or bundt pan.  Cream butter and sugar in bowl of electric mixer.  Add eggs one at a time, beating well after each addition.  Whisk together flour, salt and soda.  Combine sour cream with extracts and brandy.  Alternate adding flour mixture and sour cream mixture to butter mixture ending with flour,  blend well.  Pour into pan and bake 1 1/2 hours, possibly less (check after 1 hour) or until cake gently pulls away from pan. Do not overbake. Cool 30 minutes in pan and invert on rack turning right side up.  When cool, dust with powdered sugar.


Upside Down Mango Cake


2 cups ripe mango's, sliced
2 Tbl. fresh lemon juice
1 Tbl. butter, soft
1/3 cup dark brown sugar, packed
1/4 cup butter, soft
3/4 cup sugar
1 egg, lightly beaten
1/2 cup milk
1 tsp. rum extract
1 1/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt


Preheat oven to 375 degrees.  Place sliced mango's in a bowl and pour lemon juice over to prevent browning, remove after 15 minutes and drain well.  Melt 1 Tbl. butter in a 8-in round cake pan.  Sprinkle the brown sugar over butter and cover with mango slices.   In a bowl of electric mixer cream 1/4 cup butter until light and fluffy, add sugar and mix well; add beaten egg and rum extract.  Sift the dry ingredient's in a bowl and add to butter mixture, alternating with milk.  Pour batter over mango's and bake 50 to 60 minutes in oven.  Remove cake to cooling rack and let rest for about 5 minutes.  Place a plate over cake and turn upside down and serve warm with lots of freshly whipped cream which you've added a little rum extract. 


Rhubarb Sour Cream Cake


1/4 cup butter
1 1/2 cups brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
4 cups rhubarb, cut into 1/2-inch pieces
3 tsp. orange zest


Preheat oven to 350 degrees.  In bowl of electric mixer cream butter and brown sugar until light and fluffy. Beat in eggs one at a time and add vanilla, beating well.  Sift dry ingredients together and incorporate into creamed mixture.  Fold in sour cream, orange zest and rhubarb.  Grease and lightly flour a 9x13 pan and pour batter in.  Bake for about 40 minutes or until tester comes our clean.  Remove and cool on wire rack.  When ready to serve, cut pieces add dollops of freshly whipped cream which you've whipped in a little powdered sugar and orange zest. 


White Cakes - I happen to love them.  The next three cake are all variation on a white cake.  Enjoy


White Layer Cake


1/2 cup butter, softened
1 1/2 cups sugar
4 egg whites
2 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/3 cups buttermilk (not light)


In large bowl of electric mixer cream butter and sugar until light and fluffy.  Add egg whites, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, baking powder, soda and salt add to creamed mixture alternating with buttermilk beating well after each addition.  Spread batter into two greased and floured 9-inch round baking pans.  Bake for 30 to 35 minutes.  Cool on wire racks for 10 minutes before turning out and cool completely.  Spread on your favorite frosting and decorate with pesticide free edible flowers.


Easy White Layer Cake with Chocolate Filling


Cake
2 cups all purpose flour
1 1/2 cups sugar
1 cup whole milk
1/2 cup butter, soft
4 egg whites
3 1/2 tsp. baking powder
1 tsp. pure vanilla extract
1/2 tsp. salt
6 Tbl. creme de cacao (this will be used after cakes are baked)


Filling
1/2 cup powdered sugar
1/4 cup butter, soft
1 (1 oz) square unsweetened chocolate, melted and cooled
1 Tbl. heavy whipping cream


Frosting
2 cups powdered sugar, sifted
1/4 cup butter, soft
3 oz. white chocolate, melted and cooled
2 Tbl. heavy whipping cream


Preheat oven to 350 degrees.  In a bowl of electric mixer, add all ingredients except creme de cacao in large bowl.  Beat on low speed, scraping bowl often until all ingredients are combined.  Beat on high speed until smooth.  Pour into three (8-inch) greased and floured round cake pans.  Bake for 20 to 25 minutes, cool 5 minutes and remove from pans onto cooling racks.  Cool completely.


Filling; combine all filling ingredients in bowl and beat on high speed, scraping bowl until light and fluffy; set aside.

Frosting; combine all frosting ingredients in bowl.  Beat on high, scraping bowl until light and fluffy.


To assemble; place 1 layer on serving plate, poke holes in cake with wooden skewer and sprinkle on 2 Tbl. of creme de cacao. Spread with 1/2 of filling mixture not quite to edge. Place second layer on top and poke holes, sprinkle on 2 Tbl. creme de cacao.  Spread with remaining filling.  Place third cake on top and poke holes again, sprinkle with remaining 2 Tbl.  creme de cacao.  Frost sides and top of cake with frosting.


White Chocolate Cake with Raspberry Filling and White Frosting


Cake
3 (1 oz) squares white baking chocolate
1 cup half and half
4 eggs, separated
1 1/4 cups sugar
1/2 cup butter, soft
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt


Filling
1 cup heavy whipping cream
1 (12 oz) can raspberry filling
1 tsp. raspberry extract


Frosting
1/2 cup half and half
3 (1 oz) squares white baking chocolate
2 cups powdered sugar, sifted
1/4 cup butter, soft
Fresh raspberries
White chocolate curls


Preheat oven to 350 degrees.  Grease and flour two (9-inch) round cake pans; set aside.  Place 3 oz. white chocolate and 1/4 cup half and half in saucepan.  Cook over low, stirring occasionally until chocolate is melted. Stir in 3/4 cup half and half and set aside.


Beat egg whites in bowl on high until foamy.  Continue beating, gradually adding 1/2 cup sugar until glossy and stiff peaks form; set aside.


Combine remaining sugar and 1/2 cup butter in large bowl of electric mixer and beat on medium scraping bowl until creamy.  Add egg yolks and vanilla.  Beat until well mixed.  Combine flour, baking powder and salt in bowl.  Reduce speed to low and add flour mixture alternating with chocolate mixture until well mixed.  Gently stir in beaten egg whites into flour mixture by hand.


Spread batter into prepared pans and bake 25 to 30 minutes.  Cool in pans 10 minutes then remove and cool completely.


Frosting; place 1/4 cup half and half and 3 oz. white chocolate in saucepan.  Cook over low stirring occasionally until melted and cool 15 minutes.  Combine cooled chocolate mixture, powdered sugar and 1/4 cup butter into a bowl and beat on medium speed scraping bowl until creamy.


Filling; beat whipping cream in a bowl, add raspberry extract and beat until stiff peaks form. Gently stir in raspberry filling; set aside.


Cut each cooled cake in half horizontally using serrated knife.  Place 1 split cake layer on serving plate, spread with 1 cup filling.  Repeat with remaining cake layers and filling, ending with cake layer.  Frost top and sides of cake with frosting and garnish with fresh raspberries and white chocolate curls.

The next cake, The Lady Baltimore Cake has an interesting history.  It is said that no mention of this cake began appearing in newspapers until 1906.  Who invented it or first made it is unknown.  Some say, Owen Wister (1860-1938) was a popular novelist and lived in Charleston, SC was writing a new romance novel and modeled his central character, Lady Baltimore after one of the city's former belles; Alicia Rhett Mayberry (don't ya just love the word belle?). In the novel, Lady Baltimore created a cake called, well you guessed it; Lake Baltimore. Wister's luscious description of the cake sent readers of his novel rushing to find the recipe which had not yet been created.  In his novel he wrote;

"I should like a slice, if you please of Lady Baltimore,"  I said with extreme formality.  I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lade Baltimore.  Oh, my goodness!  Did you ever taste it?  It's all soft, and it's in layers, and it has nuts - but I can't write any more about it; my mouth waters too much.  Delighted surprise caused me once more to speak aloud, and with my mouth full, "But, dear me, this is delicious!"

Luscious Lady Baltimore Cake - sinfully delicious

Cake
3 1/2 cups cake flour, sifted
4 tsp. baking powder
1/2 tsp. salt
8 oz. butter
2 cups sugar
1 cup whole milk
1/2 tsp. rosewater (how delicate) if you don't have rosewater, use almond extract
8 egg whites

Frosting
4 cups sugar
6 egg whites
1/2 tsp. rosewater
1/2 raisins, chopped
1/2 cup figs, chopped
2 Tbl. candied orange peel, chopped
1 1/2 cup pecans, chopped

Grease and flour three (9-inch) cake pans.  Preheat oven to 375 degrees.

Cake; Mix flour, baking powder and salt together in a bowl; set aside.  Put butter in bowl of mixer and beat 2 minutes , then gradually add sugar beating until light and fluffy.  Add flour to butter in three parts, alternating with milk and beat on low until smooth after each addition.  Add rosewater and set aside.

Beat eggs whites in clean bowl on high until stiff, but not dry.  Gently stir about 1/3 of whites into batter to lighten then gently fold in remaining white in two parts.  Divide batter between pans and bake for 25 minutes.  Remove from oven to cooling racks and cool for about 10 minutes, then remove from pans and cool completely.

Icing:  Bring 2 cups of water to a boil over medium high heat, add sugar and stir until dissolved.  Continue to boil for about 5 minutes, then remove from heat. Beat egg white in bowl of mixer on medium until stiff but not dry about 1 minute.  Still beating, pour sugar syrup in a thin stream into whites and beat until icing is room temp about 10 minutes.  Beat in rosewater (or almond extract).  Reserve 3 cups icing, then mix in raisins, figs, orange zest and 1/2 cup chopped pecans into remaining icing.

Place the bottom layer of cake on serving plate and spread with 1/3 of fruit/nut icing and top with second layer.  Spread with same icing and top with third layer icing it as well.  Ice top (over fruit and nut icing) and sides with plain icing.  Press remaining 1 cups of pecans onto sides of cake.

There are so many ways you can decorate your cakes; from elegant to fun and festive for adults or children.  Fresh pesticide free flowers, lustre dust, fondant, piping, white chocolate sea shells, sugared flowers, children's themes, fresh fruit, the possibilities are endless. 

Bon Appetit

"Put on love, which is the perfect bond of unity."

Colossians 3:14

Valentines Day

Happy Valentine's Day

If you don't want to spend a lot of money decorating for Valentine's day try these easy inexpensive ideas.  One pretty table decoration that's lovely is red tulips.  Find a glass cylinder that is large, then find one that is about an inch smaller that you can place inside the larger one.  Find some red hot candies or little red heart candies and fill in the space between both cylinders with the candies.  In the larger one, add water and fill it abundantly with red tulips.  Add an array of votive candles around the table and a sprinkling of red confetti. If you can find beautiful branches of spring blooms cut them off and place in gorgeous large glass jars, vases or other attractive containers.  I especially like the seafoam green color glass containers.  Clip the branches long using sharp pruners.  Make a vertical slit or two up into the end of each stem this allows water to reach the buds. These beautiful arrangements make your house look like spring just stepped inside your home .  When I lived in WA I would catch city crews pruning cherry trees and stop and take all the flowering branches I could fit in my car.  I would bring them in the house and have gorgeous delicate pink blooms everywhere.  Cherry blossom's look like pink snow.

"My love as deep; the more I give to thee,

The more I have, both are infinite."

William Shakespeare

I hope you enjoy the recipes for an enchanting Valentines Day dinner with your loved one.

Lets start with a Champagne cocktail; use one of the three recipes listed below, pour ingredients into a champagne glass and make a toast of celebration!

3 1/2 oz. Champagne
1/2 oz. strawberry liqueur
1 oz. pineapple juice

*****

4 oz. Champagne
3/4 oz. Creme de Fraise des Bois

*****

3 oz. Champagne
1 1/2 oz. gin
1/2 oz strawberry liqueur

Pancetta with Goat Cheese and Pears 

12 thin slices pancetta

1 firm/ripe pear

4 oz. goat cheese, crumbled

freshly cracked black pepper

honey

Place pancetta slices on baking sheet lined with foil. Bake in 450 degree oven for 8 to 10 minutes or until golden.  Transfer wire rack lined with paper towels and let stand for about 10 minutes.  Core the pear and cut into thin rings, arrange on serving platter.  Top the pears with pancetta and goat cheese, sprinkle with pepper and drizzle with honey.

Springtime Garden Salad

1 small Boston lettuce, torn in to pieces

1 cup mixed organic micro greens

1/2 cup goat cheese, crumbled

2 pears, cored and chopped

1/4 cup dried cherries

1/2 cup Macadamia nuts

1 cup blackberries

Dressing

1/4 cup fresh squeezed lemon juice

1/4  cup honey

2 tsp. scallions, finely chopped

2 tsp. Dijon

vegetable oil

1 Tbl. poppy seeds

In a blender combine the dressing ingredients (except poppy seeds) and stream in oil until combined to your taste (I like more lemon juice vs oil)  When combined, taste and if you want it sweeter add more honey and combine again.  Stir in poppy seeds. Cover and refrigerate 1 hour until chilled.  When ready to serve, add salad ingredients in a beautiful glass bowl or platter, and drizzle over dressing; serve.

Penne Pasta with Asparagus Pesto

1 lb. of asparagus, trimmed

3 cups baby spinach leaves

2 garlic cloves

1 cup freshly grated Parmesan cheese

1 cup pine nuts

1/4 cup olive oil

juice of 1/2 lemon

salt and freshly ground black pepper

Penne pasta

In a pot of boiling salted water bring pasta to a boil to al dente.  Drain and keep warm in pot it was cooked in, drizzle with olive oil. 

Lightly toast the pine nuts in a saute pan.  Cook asparagus in boiling water for about 3 minutes, drain and refresh in cold water.  In a food processor, add the asparagus, spinach garlic, Parmesan and 3/4 cup of pine nuts.  Puree and with motor running drizzle in 1/4 of olive oil, if too thick add a little more oil.  Add the lemon juice and season with salt and pepper. 

Toss the pesto with the pasta in the pot, remove to serving platter, sprinkle with 1/4 cup of pine nuts and shave some fresh Parmesan cheese over top.  Next, sprinkle some lemon zest over top of cheese.  Serve.

Swordfish with a Refreshing Fruit Salsa

2  (6 to 8 oz) swordfish steaks

1/2 cup fresh orange juice

1 Tbl. olive oil

1/4 tsp. cayenne pepper

1 Tbl. pineapple juice

Salsa

1 large juicy sweet orange, peeled and cut into small dice

1/2 cup fresh pineapple, cut into small dice

1/2 cup fresh mango, cut into small dice

1 jalapeno, seeded and minced (add more if you like more heat)

3 Tbl. fresh orange juice
1 tsp. fresh orange zest

1/4 cup red bell pepper, cut into small dice

3 Tbl. fresh cilantro, chopped

In a bowl combine salsa ingredients, mix, cover and refrigerate.

In a glass bowl, combine orange juice, oil, cayenne and pineapple juice, whisk together.  Place swordfish in bowl and turn to coat well.  Marinate for about 30 minutes.

Heat outdoor grill and grill swordfish for about 12 minutes per side, season with salt and pepper.  To serve, place on platter and garnish with salsa.

"Love comforth like sunshine after rain."

William Shakespeare

Lemony Butter Cookies

1 cup butter, softened
2 tsp. freshly grated lemon zest
1 cup powdered sugar, sifted
2 cups all purpose flour
pinch of salt

Preheat oven to 325 degrees.  In a bowl of electric mixer beat butter and lemon zest until light and creamy.  Gradually add the sugar, beating well.  Next combine, the flour and salt and beat until well blended.  Remove dough from mixer and shape into a disk.  On work surface lightly dust with flour and roll dough into 1/4-inch thickness.  Cut out with heart shaped cookie cutter about 2-inch.  Place on parchment or silpat baking sheet and bake for about 12-14 minutes.  Cool on baking sheet for about 5 minutes then remove to wire racks.   Decorate with royal icing.

Royal Icing
3 cups powdered sugar
2 Tbl. meringue powder
1/4 cup cold water
Food coloring paste

In a bowl of electric mixer using whisk attachment beat powdered sugar, meringue powder and cold water until glossy and stiff peaks form.  Tint icing with desired amount of food coloring paste and beat until blended.  Place a damp cloth directly on surface of icing to prevent crust from forming. 

Heavenly Strawberry Dessert

2 eggs, room temp (separate yolks and whites)
1/4 cup superfine sugar (or you can use powdered)
10.5 oz. mascarpone cheese
1/2 cup heavy whipping cream (whipped)
20 strawberries, cleaned and quartered
1/3 cup espresso
2 Tbl. rum
14 ladyfingers
Cocoa (unsweetened)
Chocolate shavings (both white and dark)

In bowl of electric mixer, beat egg yolks with sugar until yolks are pale and thick. Add mascarpone and beat until incorporated.  In a separate bowl, beat egg whites until soft peaks form.  Fold whipped cream into cheese mixture, then fold in egg whites.  Next, gently fold in strawberries. 

In a small bowl, combine rum and espresso.  Quickly dip seven of the ladyfingers into the coffee mixture then place in bottom of glass serving bowl.  Spread half of the strawberry/cheese mixture over the ladyfingers.  Dip remaining ladyfingers into coffee mixture and place over cheese/strawberry mixture.  Spread remaining cheese over this.

Refrigerate, covered with plastic wrap for at least 4 hours.  Remove from frig and sift cocoa over top, and garnish with chocolate and white shavings and extra whole strawberries.

"Let him kiss me with the kisses of his mouth - for your love is more delightful than wine."

Song of Solomon 1:2

Bon Appetit

"And now these three remain; faith, hope and love.  But the greatest of these is love"

1 Corinthians 13:13

Rainy Days and Rainy Nights - A rare sight in TX

Coming from one of the most beautiful states in the U.S. both my husband and I love rain. Washington State is aptly known as the "Evergreen" state due to all the rain. Rarely in Texas do we get rain, usually about 2 weeks out of the entire year. The rest of the time is Hot, Hot and Hot which doesn't make me a happy gal. Today, we are being blessed with lots of glorious rain and this morning Jerry (hubby) and I sat on the front porch drinking our coffee and relishing the gorgeous rain drops coming down from the sky. Lord, thank you for this blessing.

"Food is the most primitive form of comfort" - Sheilah Graham (1904-1988)

When it's cold and rainy there is nothing better to dine on than comfort food, so I have been thinking all morning about recipes I want to share that will comfort all of us. I know family and friends in WA are experiencing beautiful snow this morning. Currently, Dallas is also having snow flakes so I'm praying that it will make the 3-hour trek to our area and we will be blessed with snow. If not, I'm still excited about all this rain.

Brew me a cup for a winter's night.

For the wind howls loud and the furies fight;

Spice it with love and stir it with care,

And I'll toast our bright eyes,

my sweetheart fair.

Minna Thomas Antrim" - (1861-1964)

There are many comfort foods to enjoy such as; macaroni and cheese, hot chocolate with marshmallows, spaghetti, chili, biscuits and gravy, grilled cheese sandwich with tomato soup, eggs Benedict, mashed potatoes, meatloaf, pull pork sandwich - oh, I'm getting so hungry just thinking about all these rainy day, snow day foods. I hope you enjoy the recipes I've listed below.

Winter is time for comfort, for good food and warmth,

for the touch of a friendly hand

and for a talk beside the fire; it is the time for home.

"Edith Sitwell" (1887-1964)

Warm and Rich Hot Chocolate with Homemade Marshmallows

1/2 cup of delicious honey (you can use sugar too, but honey adds a nice depth of flavor)

1/4 cup plus 2 Tbl. dark cocoa (use good quality cocoa)

pinch of salt

3 cups whole milk

1 cup heavy whipping cream

1 tsp. pure vanilla extract (or almond)

orange zest (garnish if desired)

In a saucepan whisk together cocoa and honey, then blend in milk. Cook and stir over medium heat until milk comes to a boil. Reduce heat and stir in heavy cream cooking for 2 minutes. Remove from heat and stir in vanilla. Ladle into mugs and top with marshmallows and some orange zest. If you don't want to add marshmallows, you can add freshly whipped cream and top with a dusting of cocoa or orange zest or be wild and use both!!

Homemade Marshmallows - (this recipe I got watching a Martha Stewart Christmas special)

vegetable oil, for brushing

4 envelopes unflavored gelatin (3 Tbl., plus 1 1/2 tsp.)

3 cups granulated sugar (enough sugar in here to send you to the moon)

1 1/4 cups light corn syrup

1/4 tsp. salt

2 tsp. pure vanilla extract

1 1/2 cups powdered sugar, sifted

Brush a 9x13 glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil, set aside.

Put granulated sugar, corn syrup, salt and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook without stirring until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer, sprinkle with gelatin. Let soften 5 minutes. Attach bowl with gelatin to mixer fitted with whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish and smooth with offset spatula. Set aside, uncovered, until firm about 3 hours.

Sift 1 cup powdered sugar onto work surface. Unmold marshmallow onto powdered sugar, remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup powdered sugar into a small bowl and roll each marshmallow in the sugar to coat. These can be stored in airtight container up to 3 days.

Mouthwatering Hash Brown Casserole - (this recipe comes from friend Bettie in Georgetown and I've tweaked it a bit)

1 (32 oz.) package frozen loose pack hash browns

1 (16 oz) container sour cream

1 (10.75) can condensed cream of chicken soup

2 1/2 cups Black Forest Ham, cubed (or you can use bacon or sausage cooked)

8 oz. Velveeta cheese, cubed (I know, but go with it)

1 red bell pepper, chopped

1 cup mushrooms, sliced

6 scallions, sliced including green part

2 cups cornflake cereal, crushed

1 cup Monterey Jack cheese, shredded

Tabasco, to your taste

freshly ground black pepper

Italian parsley, chopped (after all we need some green)

In a saute pan, add a little oil and butter, heat and stir in red bell pepper, mushrooms; cook until softened. Preheat oven to 350 degrees. In a saute pan, add some olive oil and cook bell pepper and mushrooms. In large bowl, combine sour cream, Tabasco, black pepper and soup. Stir in frozen hash browns, ham, Velveeta, cooked red pepper, cooked mushrooms and scallions. Transfer to a large 9x13 baking pan sprayed with cooking spray.

Combine cornflakes and melted butter and sprinkle over potato mixture. Bake uncovered for 30 minutes. Sprinkle with Monterey Jack cheese and continue baking 25 more minutes until golden brown and bubbly. At this point you can also place under broiler for a few minutes, but be watchful so it doesn't burn. Remove and let rest on cooling rack for a few minutes. Sprinkle on parsley and serve with orange juice, mixed fresh fruit and scrambled eggs if desired.

Gooey Cheese Bread

1 or 2 loaves French or Italian Bread, sliced horizontally

2 cups sharp cheddar cheese, shredded (I like Tillamook)

1/2 cup fresh Parmesan, shredded

1/2 cup mayonnaise

2 heads of garlic

1/2 cup Italian parsley, chopped

4 scallions, chopped including green part

2 Tbl. fresh rosemary, chopped

2 sticks butter, softened

First heat oven to 400 degrees. Slice just the top off the garlic and place garlic in foil, drizzle with olive oil, salt and pepper. Bake in oven for about 1 hour until soft and tender. Remove from oven and squeeze bulbs out into bowl, mashing well.

In large bowl, mix cheeses, herbs and scallions together; stir in mayonnaise. In another bowl blend butter and garlic mixing until smooth. Liberally spread both sides of bread with butter/garlic mixture. Add cheese mixture to bread. Place bread on baking sheet, spray some foil with with cooking spray and place over bread. Bake in oven for about 20 minutes until warmed through and cheese is melted. Next, remove foil and place bread under broiler about 3-inches away and let get lightly browned and bubbly. Slice the bread and enjoy with soups, salads or just on its own.

Greek Pastitsio (pah-SHETT-see-oh) - my friend Christie in San Diego gave me this recipe, she makes it all the time and it's so good.

1 lb. ground beef (I use ground turkey)

1 large onion, chopped

1 (8 oz) can tomato sauce

1/4 cup dry white wine

1/4 tsp. ground cinnamon

1 small package penne pasta

3/4 cup whole milk

2 eggs, lightly beaten (will be stirred into cooked pasta)

4 Tbl. butter

2 Tbl. all purpose flour

salt and freshly ground black pepper

1 1/2 cups whole milk

2 eggs lightly beaten (for sauce)

1 cup Romano cheese, shredded

1/2 cup Feta cheese, crumbled

Italian parsley, chopped

Meat Sauce

In large saute pan, add beef or turkey and onion cooking until meat is nicely browned, drain off fat. Stir in tomato sauce, wine and cinnamon. Bring to a boil and reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Next, bring a pot of boiling salted water to a boil and add pasta, cooking al dente. Drain well and place in a large bowl; stir in 3/4 cup milk, 2 beaten eggs and 2 Tbl. of butter. Set aside.

Cream Sauce

In saucepan, melt 2 Tbl. butter and whisk in flour cooking for 1 minute. Stir in salt and pepper to taste. Gradually whisk in 1 1/2 cups milk. Cook and stir until mixture is thickened and bubbly. Gradually (temper a little of sauce into 2 beaten eggs) then stir in all of the hot mixture into eggs and set aside.

Preheat oven to 350 degrees. Spread half of the pasta into baking dish sprayed with cooking spray. Top with meat sauce, sprinkle with 1/3 of Romano cheese, top with remaining pasta mixture and sprinkle with another 1/3 of Romano cheese. Pour cream sauce over all and sprinkle with remaining Romano cheese and top with crumbled Feta. Cover with foil and bake in oven for 30 minutes. Uncover and bake for 15 more minutes. Remove from oven and let rest for 15 minutes on cooling rack. Sprinkle with parsley and serve. Serve with a lovely Greek salad, wine and pita bread which has been brushed lightly with olive oil and grilled.

Rainy Day Chicken Pot Pie

Pastry for double crust 9-inch pie

1 cup heavy whipping cream

2/3 cup good quality chicken stock (I like Kitchen Basics)

1/4 cup white wine

2 1/2 cups cooked chicken or turkey, shredded or cubed

2 large baking potatoes, cut into large cubes and cooked in boiling salted water until tender

3 carrots, peeled and cubed, cooked in boiling salted water until tender

1 small bag frozen peas

1 large onion, chopped

2 leeks, sliced (wash well and use only white to light green part)

1 cup mushrooms, sliced

zest of one lemon

1/2 cup Italian parsley, chopped

salt and freshly ground black pepper

1 tsp. dried thyme

1 tsp. ground sage

4 Tbl. butter, soft

4 Tbl. all-purpose flour

Heat oven to 435 degrees. Prepare your crust and for the top piece make lattice strips or you can use a top crust and just slice slits in a few places on crust. Cook your potatoes and carrots in boiling salted water until tender, remove and drain well. In a large saute pan, add some olive oil and a little butter, saute your onion, leeks and mushrooms, add wine and bring to a boil and reduce for 2 minutes. Remove to a bowl and in the same pan add the 4 Tbl. of butter to melt, whisk in the 4 Tbl. of flour for about 1 minute, whisk in chicken stock and heavy cream.

Next, whisk in herbs, lemon zest and season with salt and pepper, bring to boil stirring constantly until thickened about 1 or 2 minutes. Gently stir in chicken and vegetables. Pour this mixture into pastry. Cover with lattice top, crimp then cover edge with strips of foil to prevent excessive browning. Place in oven and bake for about 45 minutes, removing foil the last 15 minutes of baking. Remove from oven and let rest about 10 minutes before slicing. Serve with crisp garden salad and a nice glass of white wine. Note: Sometimes I blind bake the bottom crust, so do this step if desired.

Shrimp and Corn Chowder

1/2 lb. bacon, sliced

3 Tbl. bacon fat

2 cups onions, chopped finely

2 cups celery, chopped finely

1/2 cup red bell pepper, chopped finely

2 cloves garlic, minced

1/2 cup carrots, peeled and cut into small dice

1 bay leaf

4 cups potatoes, large to medium dice

2 cups dry white wine

4 Tbl. butter

3 Tbl. all purpose flour

2 cups shrimp stock, or seafood stock

1 cup heavy whipping cream

1 Tbl. tomato paste

1 tsp. Slap ya Mama seasoning (don't have use seasoning salt)

2 (6 1/2 oz) cans cream style corn

1 (16 1/2 oz) can whole corn (or use frozen, fresh is even better in the summer off the cob)

1 (13 oz.) can evaporated milk

2 lbs. shrimp, cleaned, tailed removed

salt and freshly ground black pepper

Tabasco, to taste

Italian parsley, chopped

In saute pan fry bacon, retain 3 Tbl. bacon fat (or clean pan and use olive oil) then place bacon on paper towels to drain. Heat pan and saute onions, garlic, celery, bell pepper and carrots, then add tomato paste and cook for 1 minute. Add bay leaf, potatoes and wine; cook for 10 minutes. Add shrimp stock, bring to a boil and add both cans of corn, bacon, evaporated milk, bay leaf and season with salt, pepper and Tabasco. In a small saute pan, add 4 Tbl. butter to melt, whisk in 3 Tbl. flour; cook for 1 minute. Remove a ladle full of the soup stock and whisk this into the roux mixture. Now pour this back into the soup stirring well so no lumps form. Simmer for about 30 minutes; add shrimp and stir in heavy cream, cook until shrimp are pinkish (do not overcook shrimp.) Taste and adjust seasonings. Either remove chowder to soup tureen or individual bowls and garnish with parsley and homemade croutons. Note: Another trick I use for thickening is to use instant potatoes. Pour some instant potatoes into chowder, stir until desired consistency.

Patty Melt - Love these sandwiches which started appearing in the 1940's in diners, went out of fashion for awhile, but are back again. Another way I love the patty melt is to make salmon patties to replace the hamburger, use dilled havarti cheese to replace the cheddar and of course you still use the caramelized onions.

2 lbs. ground beef (we use ground turkey)

oil and butter

2 Tbl. Worcestershire sauce

3 large yellow onions, halved and thinly sliced

12 sliced really good rye bread

12 slices cheddar cheese (sliced thinly and you can use more if you like lots of melted cheese)

butter, softened

Mustard (old fashioned yellow)

In a bowl add beef or turkey and season with salt, pepper and Worcestershire sauce. Divide meat into 6 meat patties, shaped to fit your bread. In a large saute pan, add some oil and butter and heat to medium heat. Add the onions, season with salt and pepper and cook, stirring until golden brown and they are emitting that wonderful, delicious onion smell. What is it with onions and bacon when they are frying that make you salivate? When onions are caramelized transfer to a plate.

I like to grill my meat patties, but you can fry them in a saute pan until nicely browned and cooked through. Top each of the 6 bread slices with some cheese, add the cooked meat patty, a pile of onions and more cheese on top of the onions. Add the top portion of bread and butter each side of bread. Place the sandwiches in a pan and nicely brown each side until golden and the cheese melts. Slice in half and serve with mustard, a dill pickle and maybe some potato salad.

Decadent Chocolate Pudding

4 cups heavy whipping cream

5 oz. bittersweet chocolate, finely chopped

6 large egg yolks

1/2 cup sugar

1 tsp. pure vanilla extract

pinch of salt

If you like orange in your chocolate you can also add 1 tsp. pure orange extract.

Preheat oven to 325 degrees. Bring heavy cream to a simmer in heavy saucepan, remove from heat. Place the chocolate in stainless bowl, add 1 cup of warm cream and let stand until chocolate is melted. Stir the chocolate until smooth, then stir in remaining cream. In a bowl, whisk together egg yolks, sugar, vanilla and salt and gradually whisk into the chocolate mixture. Pour the pudding into eight (6 oz) ramekins. Place in deep baking pan, place in oven and pour hot water to reach 1/2 way up ramekins. Be sure not to get any water into the chocolate. Cover with foil. Bake for about 45 to 50 minutes. Remove from water bath to cooling rack. Refrigerate and when ready to serve add a dollop of whipped cream and a zesting of orange zest if desired.

One of My Favorites - Devil's Food Cake

Cake

3/4 cup whole milk

2 tsp. instant coffee powder

3/4 cup unsweetened cocoa (good quality)

1/2 cup sour cream (not light)

1 1/4 cup all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 cup butter, softened

1 1/2 cups sugar

3 eggs, room temperature

2 tsp. pure vanilla extract

Rich Chocolate Frosting - I usually double this, because I like lots of frosting

4 (4 oz) squares unsweetened chocolate, chopped

1 2/3 cup powdered sugar

3/4 cup heavy whipping cream

2 tsp. pure vanilla extract

6 Tbl. butter, soft cut into pieces

Preheat oven to 350 degrees. Using cooking spray grease 3 (8-inch) cake pans. Line the bottoms with parchment paper and spray again.

In a saucepan, heat the milk and coffee until bubbles form around edges, whisk in cocoa until smooth. Whisk in sour cream and cool.

In a small bowl, add flour, baking soda, baking powder and salt; mix together. In mixing bowl of electric mixer add butter and beat until light and fluffy, add sugar and mix well. Beat in eggs, one at a time, add vanilla and on low gradually add dry ingredients alternating with chocolate mixtue. Beat on high for 2 minutes and pour into prepared pans. Bake for 25 minutes or until pick inserted comes out clean. Cool for 10 minutes, take a sharp knife and run around edges of pan then invert cakes onto wire racks. Remove parchment paper and cool cakes completely.

Frosting

Heat chocolate, powdered sugar and cream, stirring over medium heat until creamy. Remove from heat and add vanilla. Pour into a bowl and place into bigger bowl filled with ice water and stir until thick. Remove and gradually add butter, with electric mixer beat on high until fluffy and frosting holds its shape. Frost your cake. You can then shave some chocolate and garnish entire cake or just the top.

Chicken Enchiladas with Creamy Jalapeno Sauce

6 chicken breasts (bone and skin on)

olive oil

salt and freshly ground black pepper

1 large onion, chopped

3 garlic cloves, minced

2 Tbl. butter

1 (4 oz.) can chopped green chilies

2 cups sharp cheddar cheese, shredded

3 tsp. chili powder

Tabasco, to taste

1 (8 oz) container sour cream

12 flour tortillas or you can use corn too

Fresh cilantro, chopped

Preheat oven to 375 degrees. Rub chicken with olive oil and season with salt, pepper and 2 tsp. chili powder. Place on baking sheet and bake until done about 35 to 45 minutes. Remove from oven and allow to cool before removing skin, bones and shredding.

In a saute pan add butter to melt and cook onions and garlic until soft. Add chicken, green chilies, 1 tsp. chili powder, Tabasco, salt, pepper and 1 cup of sour cream and mix well.

Next step; you can either microwave your tortillas for a minute to soften or you can fry briefly in oil which is the step I like. If frying in oil, add some canola oil to saute pan, heat up and briefly add tortilla, remove to paper towels to absorb oil.

Lay tortillas on work surface and add some chicken mixture to tortillas, top with cheeses. Roll up enchiladas and place seam-side down in sprayed baking pan. Pour over sauce and bake in 350 degree oven for 30 minutes. Remove from oven and sprinkle with chopped cilantro.

Sauce (many of the Tex-Mex restaurants in Texas serve this delicious sauce as either a dip or over burritos and enchiladas)

1 1/3 cups mayonnaise

1/3 cup buttermilk (not light)

1/2 cup jalapenos, chopped

1/3 cup green chilies

1/3 cup cilantro leaves

1 (1 oz) packed dry ranch dressing mix

Mix ingredients together and place in blender or food processor and puree until smooth. Taste and adjust, if you want it hotter add more jalapenos.

Church Goulash (or better known as my mother-in-law Vesta's dish) I'm sure everyone has eaten a version of this comfort food and Jerry and I love it.

2 lbs. ground turkey (or you can use beef)

3 cups elbow macaroni

1 large onion, chopped

1 large red bell pepper, chopped

2 cloves garlic, minced

1 (28 oz) can diced tomatoes, undrained

2 cups frozen corn

1 can cream style corn

2 (8 oz) cans tomato sauce

salt and freshly ground black pepper

Tabasco, to taste (my addition, as you already know I love Tabasco)

Italian parsley, chopped

In a large Dutch oven, add a little oil and saute onion, bell pepper and garlic until softened. Remove and set aside. Add the ground turkey breaking it up and cook until nicely browned. If there is any moisture drain in colander and place back into pan with onions, bell pepper and garlic.

In a saucepan of boiling salted water, add macaroni and cook al dente. Drain and add to Dutch oven with turkey mixture. Add tomatoes, corn, tomato sauce and seasonings. Bring this to a boil until heated through. If you want more moisture, add a little more tomato sauce. Taste and adjust seasonings. My favorite time to eat this is the next morning for breakfast served cold. I also like cold chili and spaghetti for breakfast. I'm sure there are many of you who like it too!

Bon Appetit

"The grace of our Lord Jesus Christ be with you."

Philippians 4:23