1 box marble cake mix
20 April 2009
1 box marble cake mix
18 April 2009
16 oz. whipped topping
At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.
17 April 2009
12 April 2009
We had one of those days recently, and believe me they are cherished when they show up. I rushed home from work and threw open all the windows. When Hubs got off work, we did our usual warm-weather ritual and went up to campus for a long walk up and down The Hill. Well, okay I should be honest it’s our second-most-common ritual - the first being walking Mass St. and having a beer on the patio at Free State, but I wasn’t quite up for that one this year…
Anyhoo, nice weather just makes a person hungry for certain things, so we both agreed on salads for dinner. But I was also craving something sweet and tart, one of those cravings for dessert you get on a beautiful day. And I knew the perfect dessert. So when we stopped at the grocery store on the way home to grab salad goodies, I also picked up a can of sweetened condensed milk and a bunch of limes. Nothing celebrates the warm weather like a lime pie.
Notice I didn’t say “key lime”, that’s because I rarely use key limes when making this pie. No worries. It is still delicious, I assure you. This recipe rocks because it is not only easy (I pretty much have it memorized), but it is incredibly quick. Hubs took a shower when we got home from our walk, and by the time he walked back into the kitchen to help with salads I was pulling the finished pie out of the oven to cool.
It really is your classic lime pie – sweet and yet tart tart tart, creamy and cool with a nice crunchy crust. Perfect. You can, you know, ruin it by adding a meringue topping or whipped cream if you’d like, but I think it’s just right on its own.
(Not Really Key) Lime Pie
(from Tate’s Bake Shop Cookbook, 2005)
1 1/4 c. graham cracker crumbs, fine ground
1 Tbsp. sugar
5 Tbsp. salted butter, melted
4 large egg yolks
1 Tbsp. lime zest (I probably used more like 2 Tbsp. We love the tart)
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice (about 4 limes’ worth)
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in melted butter (I add this with my hands, but a wooden spoon will do fine). Press evenly into the bottom and sides of a 9-inch pie pan. Bake off the crust for 10 minutes at 325 F. Cool completely.
Prepare the filling: In a large bowl using an electric mixer, beat the yolks and lime zest until smooth. Beat in the milk, then slowly beat in the lime juice. Beat mixture continuously until smooth.
Pour the filling into the prepared crust. Bake at 350 F for 10 minutes. Cool to room temperature, then place in the fridge to cool until set (about 2 hours).
09 April 2009
These are something I could make all the time, and for good reason - they are EXACTLY like the cookie, only in a nice muffin form. The rolling of the batter in cinnamon sugar yields a muffin that has a sugary crackled crust, exactly like the cookie. The muffin interior is so moist and soft and yummy - oh my goodness, heaven. I'm not a gigantic fan of snickerdoodle cookies (they are just *okay*), but man. I could eat these muffins every day of my life.
2 tsp. vanilla
1 c. sugar + 2 Tbsp. cinnamon, mixed together for rolling
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
07 April 2009
1/2 c. sour cream
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. minced fresh dill
1 tsp. prepared horseradish, drained
1/4 tsp. kosher salt (Easy on the salt!)
1/4 tsp. freshly ground black pepper
1/4 lb.(4 oz.) smoked salmon, diced
04 April 2009
I was cleaning out the freezer the other day, and realized I had 18 egg whites sitting around waiting to be used. Which means one thing in my household - we're making angel food cake.
Angel food cake is one of my favorites. History dates the origin of this cake back to the 1800s, well before rotary beaters even existed. Can you imagine the amount of arm strength it took to beat up a dozen egg whites for a measely cake?? Well, if nothing else that bit of information should the uninitiated that the making of angel food cake even by hand is, indeed, worth the effort.
I, of course, did not make mine by hand (thank goodness for that KitchenAid mixer, which makes whipping up this cake mind-numbingly easy). Now usually I love this cake plain - to me, regular-old angel food cake with maybe some fruit topping is just sublime. Angel food cake is like a baked version of cotton candy - sticky and sweet and light as can be. It doesn't need a lot of decoration to be fantastic. However, I had not only a great berry sauce to use up, but also some limes and blueberries that were getting near their end.
So I did dress up the cake a wee bit with the blueberries and lime, and then figured 'what the heck' and buried all of that in berry sauce. It was all very good! The blueberries didn't really weigh down the cake as I was worried they might do, and the limes gave things and extra zing that you don't get from any other flavoring (much more assertive than lemon). All in all very good! Take advantage of that lovely spring weather folks, and make this cake....
1 1/2 c. sugar, divided
1 c. sifted cake flour
12 large egg whites
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 c. fresh or frozen blueberries
2 Tbsp. sifted cake flour
1 Tbsp. lime zest
Preheat oven to 375 F.
Sift together 1/2 cup sugar and 1 cup flour. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. Combine 2 tablespoons flour and lime rind; toss to coat. Sprinkle over egg white mixture; fold in.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
Bake at 375 F for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
01 April 2009
1 onion, chopped
1 carrot, chopped
4 oz. pancetta or bacon, chopped
2 cloves garlic: 1 minced and 1 whole
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. tomato paste
1 (15-oz.) can diced tomatoes
1 lb. frozen spinach, thawed and squeezed dry
1 (15-oz.) can cannelloni beans, drained
1 Tbsp. herbs de Provence
3 c. chicken stock
1 bay leaf
1 or 2 (3-in.) pieces Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving