Sunday, September 28, 2014

SWISS ROLL CAKE

I love this cake, I really do!   I had to change the original recipe a little because of the filling having to be place in the refrigerator and we just didn't have the room.   Took this cake this weekend to a "home warming" cookout and to celebrate the warm weather that "Maine" had this weekend.............I still love this cake, how it looks likes a giant whoopie pie. The cake is moist, the filling is the best buttercream that I have ever had and the chocolate topping.  Well, who would turn away from melted chocolate chips  Take a peek





Swiss Roll Cake

2 cups flour
1/2 cup cocoa
1/4 tsp salt
1 tsp baking soda
2 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups applesauce

In a medium size bowl add the flour, cocoa, salt and baking soda and whisk together.  Set aside

In your mixing bowl add the sugar, eggs, oil and applesauce.  Mix to blend.   Add the dry ingredients to the bowl a little at a time and continue to mix.   

The original recipe says to prepare by dividing the mixture between 2 greased and floured 10 by 15 inch rimmed baking sheets.  I used 2 greased and floured round pans.  Or you could do what Rachel did was to use 2 greased and floured 9x13 inch pans with parchment paper in the bottom to help in the removal of the finished cake.   I didn't line my round pans with parchment paper.  But, I did grease and flour them.  After they are cool I ran a knife around the edge and they both came out nice.   I did make these the day before and wrapped in waxed paper then in freezer paper and placed in the freezer.  

Bake at 350 degrees and the baking time will depend on the size pan you use.  Just watch them so you don't over bake them.  The original says 20-30 minutes.   

My favorite Buttercream:


I cut the recipe in half and used the entire bowl full of icing in the middle of this Swiss Roll Cake......

1 cup of shortening plus 1 1/2 Tbsp 
1/8 tsp salt
1/3 cup of sour cream
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp butter extract
1/4 cup of dry coffee creamer
1 pound of powdered sugar  (I used my scale to weight the sugar)

Place all in the mixer and  blend well.  If you have any left you can keep stored in a covered container in the refrigerator for up too two weeks.  Just mix again and use.   This icing on the cake doesn't require refrigeration.   

Chocolate Topping:

1 package of chocolate chips (I used a bag of mini chips)
5 Tbsp of butter

In a small saucepan, melt the butter then add the chips and stir until melted.  The chips will harden fairly fast so work quickly.  If needed dip a knife in hot water and continue to spread the chocolate icing.  
When cutting the finished cake you can use a knife that has been run under hot tap water.  That will help to cut through the thick chocolate topping.  


       Classic Yellow Cake with Buttercream Icing                                        
                   Recipe for Wicked Whoopies
Wicked Good Maine Whoppie Pie's


Thursday, September 25, 2014

AMISH POTATO ROLLS AND ZUCHINNI PINEAPPLE LOAF

Baking today from Pinterest..............

My first attempt at making rolls.........with yeast!  Thinking I may change the name to "Amish heating pad Potato rolls"   Yup, I used the heating pad to help rise my dough and it worked.   I found this recipe for the rolls on Pinterest from baked by rachel.   These rolls came out great for my first attempt at a yeast roll.   They were fairly easy to make and are light and fluffy.  Served hot from the oven and cover with butter. 


Print recipe from Rachel

I did make a mistake and used 2 1/2 teaspoon of yeast.  One quarter teaspoon more then what the recipe calls for. I also kneeded the dough for a minute or so.  When making the potato make sure you mash it well to rid of any potato lumps.  NO lumps wanted in my bread.  The end result I was pleased with myself. 
After making the dough and putting in a lightly greased bread bowl I set the bowl on the heating pad and set the control to med high.  I covered the bowl with a clean linen towel.  This is one place that the I Phone timer is great.  I set my time for 90 minutes and went about doing other things.  Not done yet, one more step.  Follow the directions from Rachel    Enjoy 

My next try was making Zuchinni Pineapple Loaf which is great I got 2 loafs of Zuchinni bread.  I wrapped one of the loafs in freezer paper and placed in the freezer for another day.   And I ate the other one........no not really but I could.   Very good

This is also a pinterest find at mennonitegirlscancook.  The bread is perfect!   I did drain the pineapple using a 8 ounce can of crushed pineapple.  You can see the bits of pineapple in the bread, moist and yummy.    


Monday, September 22, 2014

PEANUT BUTTER FUDGE

I love pinterest, I love looking at other blogs and making recipes from them

but for this recipe I went to my own cookbook and made Peanut Butter Fudge just like my mother always did.  She followed Marjorie Standish.....A Maine cook "Cooking Down East"



HAVE EVERYTHING READY

grease your 9x13 pan with butter and measure out all the ingredients,  You have to work quickly for this hardens fast. You may want some help to hold that pot and scraping when it is ready to pour into your pan.  


1 pound (2 cups) granulated sugar 
1 pound (2 cups) light brown sugar
3/4 cup milk
1/2 tsp salt

18 ounces of peanut butter plain or chunk-sytle
1 jar (7 1/2 ounce) of marshmallow creme
1 cup of chopped nuts   (I didn't use them) 

-I used a heavy 3 quart saucepan, I added the sugars, milk and mixed this.

-I buttered my 9x13 pan with butter and set aside.  You could also you use 2 8x8 pans buttered 

-I sprayed with "Pam" the measuring cup that held the peanut butter (I used my scale)
-I sprayed with "Pam" the measuring cup that has the marshmallow creme (I used my scale)
-I measured out the vanilla

I put a cutting board on my island so after the cooking of the fudge was done I would put my hot saucepan on to add the remaining ingredients.  

-I used my phone timer/and put the candy thermometer on the side of the saucepan

- So here goes, everything is ready

-bring slowly to a boil, stirring so it will not burn on. 

-Start the timer for 5 minutes as soon as the mixture starts with those little boils.   don't answer the phone, stay with the pot and stir and stir.   I did read my book as I was stirring!  I really did

-when the timer went off I looked at the thermometer and it said "soft ball stage"

-remove the saucepan from the stove, put on the cutting board and add the vanilla.........Be careful its hot and the vanilla will sizzle, and the fluff (marshmallow) and the peanut butter and nuts if using. Keep stirring until its mixed.  Then pour into the prepared pan or pans. Spread the top with a fat knife and allow to cool.    Cut and enjoy            



Reminds me of Christmas, Mother Goose always made Peanut Butter Fudge..............

CLASSIC YELLOW CAKE WITH BUTTERCREAM

I really do cook a meal every night that doesn't include sugar and butter.....with that said I just don't blog many of the dinner meals.  I love my goodies so here is another wonderful cake that will be a keeper for sure.   Take a look and I think you may agree.   Everyone loved the cake and the butter cream icing and cake are a perfect match. 



Found this recipe on Pinterest at thesweetsensations 
go check out her beautiful pictures.  She used Blueberry jam.  I am a lover of homemade Raspberry Jam so I used the entire jelly jar. When icing the bottom layer make a well around the edge so the jam will stay inside the cake and not weep out.  Wicked good.  That's a Maine statement!  


I used a butter cream icing from thatreallyfrostsme  Cute name for a great icing or frosting.  I loved it, This recipe frosted my two layer cake with a little left over. She says you can store the leftovers in the fridge for up to two weeks. The icing is sweet, and yummy.   It could be used for cake decorating, I think it would taste great in whoppie pies.   


Oh golly, I want another slice as I post this.   Keeper written all over the cake and icing. 

Happy Fall   

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING


I was giving a big bunch of rhubarb this spring by Wendy.  But, I didn't have the fresh strawberries yet so I cleaned and cut the rhubarb and put in a freezer bag and waited for real Maine strawberries.   Then I headed to the kitchen and made my first Strawberry Rhubarb pie.  Oh, so good.   I found this recipe at joanne-eatswellwithothers and Pinterest and this will be my one and only recipe for Strawberry Rhubarb Pie.  I loved every part of it.   Go visit and you can get the recipe for your next summer pie.  It is so good.................










I did a couple of things different

1.  the crust  I didn't use the food processor, I used my pastry fork and proceeded as making pie crust my way.   Mix the flour, sugar, cinnamon and salt with a whisk then added the butter, and mix with the pastry fork.  Then I mixed in a small bowl the egg, ice cold water and the vanilla then I added to the mixed dough and mix.  

2.  Do not bring the crust to over-hang the edge of the pie dish, as you can see by the photo it kinda overcooked..............Just bring it up to the top of the pie plate

                                                                        Enjoy


Friday, August 22, 2014

GRANDMA'S COCONUT CAKE

Happy Birthday to Mr. Dick..........I recently made this wonderful cake for Mr. Dick's birthday.  We all loved it.  A keeper for sure.........I found this cake on Pinterest and Mr. Dick approved.   They recipe came from style me pretty who got it from Kathryn at dramatic pancake. It full of flavor, moist and delicious......................even tasted great the next day.  I stored the little bit of leftover in the refrigerator.    






Grandma's Coconut Cake

2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter at room temperature
2 cups sugar
5 eggs at room temperature
1 cup whole milk (or low-fat) I used whole milk
1 tsp coconut extract
3 1/2 ounce of sweetened shredded coconut   (I weighted the coconut)  It was a little over 1 cup of coconut

Glaze:

2 TBSP milk or coconut milk (I used whole milk)
1/2 tsp coconut extract
1/2- 1 cup of confectioners sugar

Preheat oven to 325 degrees.  Grease and flour a tube pan.   Cake is delicate so the author suggest not using a bundt pan.  (per comments about the cake a couple did use a bundt pan with no problems.  

In a large bowl combine the flour, baking powder and the salt and whisk this together.   set aside.

In another large bowl combine the butter and the sugar and mix with your mixer. Mix for about 3 minutes. Then add one egg at a time and continue to mix. Then continue until you have mixed in all the eggs.

Stir in the milk, coconut extract and the shredded coconut.  Then add the flour mixture and stir to combine all the ingredients together.   

Pour into the greased and floured tube pan and bake for about 1 hour.  My oven took 55 minutes to bake.

In a smaller bowl combine the icing ingredients.   

Allow the cake to cool in the pan on a cooling rack.   Remove the cake carefully.  I was able to turn the cake twice so that the top was the baked top of cake, which I then poured the icing over the top of the slightly warm cake.  Sprinkle with additional coconut and sprinkles.    


                                                                 Hugs, Andi 

                                                                                 

Sunday, July 20, 2014

OLD FASHION SUGAR CAKE

It's blueberry season in Maine, I am so lucky, I have wild blueberries out in my back yard.   We have been picking a couple of times and have seen several others with the butts up in the air picking away also.   I found this Old Fashion Sugar cake recipe at Joan's blog chocolatechocolateandmore and knew I had to try it. Go over and say hello to Joan she has some nice looking recipes on her blog.  It's somewhat dense, just the right amount of sweetness. Easy to put together and love that you bake it in a "spider"   gotta love cast iron.............



This cake doesn't need frosting but I wanted to use some blueberries so I whipped up some real whipping cream and sprinkled with blueberries.   




Recipe

1/2 cup vegetable shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups plus 2 TBSP flour 
1 1/2 cups sugar
4 Teaspoon baking powder
1 tsp salt
4 large egg whites

confectioner's sugar for sprinkling on top of baked cake

Using your black spider cast iron, grease with shortening and shake with flour to cover.   Do not spray with pam spray. Use a 10 inch pan.  You can also you a 10 inch casserole dish or baking pan.

In a medium bowl add the dry ingredients and whisk these together.  Set aside

In a large bowl add the shortening along with the milk and mix with mixer.   Go slow and at low speed, this process is like mixing vinegar and water they just don't mix.  The mixture is like small curd cottage cheese.  Slowly add about 1/3 of the flour mixture to the wet and mix and then continue to add dry to the wet until all is mixed together.   Add the egg whites and beat.  

Pour the batter into the prepared spider and bake at 350 degrees for 40-45 minutes.   Test with a toothpick inserted in center of cake to check to see if the cake is baked.  I baked mine for 40 minutes.  

Allow to cool on a cooling rack for about 45 minutes, then after it has completely cooled sprinkle the top with confectioner's sugar.   You can serve this cake warm or plain or top with whipped cream and a few berries.   

                              Happy Summer

Monday, June 23, 2014

OLD FASHION SOFT MOLASSES COOKIES



Cookies just like Gramma made..............Soft Molasses Cookies   Mr. Cliff asked for his favorite, cookies that his mom used to make so this is the best I could do........I need to make a 911 call to his mom and see if she is willing to share her recipe...........I think she will 

I found this recipe for these wonderful cookies from  olives-n-okra. A old family recipe.  Here it is...more cookies from the Wednesday Baker my love of cookies continues 





Old Fashion Soft Molasses Cookies

2 1/4 cup flour
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
2 tsp baking soda
2 TBSP hot water
1/2 cup shortening
1/2 cup white sugar
1/2 cup molasses
1 egg
6 TBSP cold water
sugar for sprinkling on cookies

Heat oven to 400 degrees and bake cookies for about 10 minutes   (I baked mine at 350 degrees for about 8-9 minutes) Allow to remain on cookie sheet to cool before moving to cooling rack 

- Sift flour, ginger, cinnamon, salt and baking soda in a bowl or use whisk and blend the dry ingredients

- In a small bowl mix the baking soda and hot water and stir

- In your cookie bowl mix the shortening, sugar, molasses and egg until very light and fluffy.   Add the flour mixture alternately with the cold water and mix then add the baking soda water and mix.   

-line your cookie sheet with parchment paper, using your cookie scoop, scoop the cookie dough onto the paper and then sprinkle with white sugar and bake.   do not press the balls they will flatten as they bake.

- I forgot to count how many cookies I got, but I am going to say about 30 cookies.   







                                                                        Happy Summer

Saturday, June 14, 2014

ZUCCHINI CARROT OATMEAL MUFFINS


Zucchini Carrot Oatmeal muffins found on Pinterest!   I changed the recipe a little. They are moist and delicious.  What more can I say.   Go over and check out Yellow Bliss Road and check out her beautiful photo of her muffins................I added the addition icing on top so I just ruined the health factor!   I found this recipe on yellow bliss road





Print recipe at Yellow Bliss Road
Zucchini Carrot Oatmeal Muffins 

preheat oven to 350 degrees, prepare your cupcake tins with papers or spray with Pam.  


1/2 cup rolled oats (I used quick oats) 
1 cup all purpose flour   (I used 1 1/2 cup flour)
1 1/2 cup whole wheat flour (I used 1 cup wheat flour)
1 1/2 cup sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
3 large eggs and 1 large egg white
3/4 cup oil
1 cup grated carrots
1 cup grated zucchini
3/4 cups raisins


In a large bowl add all the dry ingredients and whisk together.   In another bowl add the eggs and egg white along with the oil and whisk.   Then add the grated carrot and zucchini along with the raisins.  Then add the dry ingredients to the wet and mix.    I got 18 muffins. Bake at 350 degrees for about 15-20 minutes.   

I made a thin confectioners icing and swirled on the top.   Bake and be happy










                                                    Greetings from Larry the Lobster Cookie


Thursday, June 5, 2014

VANILLA DREAM CAKE and a little quilting and sewing



I found a pretty picture of a cake on Pinterest.  It made me wonder,  I need a recipe for a Vanilla cake so I checked it out over at the the novice chef vanilla-dream-cake.  She has a ton of replies to her cake, both positive and negative.  Well,  I have tried several recipes from various blogs some are wonderful and will make again and others were total disasters!    I was interested in the process of making this cake, it's made in a saucepan.  Sounds a little different.  It starts by making a simple syrup. 

I had no problem making this cake, everything came out nice.  I love it, and will be a keeper for me.  I would suggest making this cake and keep in refrigerator, I think it tasted better the next day. So before you are ready to serve your cake take it out of the refrigerator and bring to room temperature. Allow to sit on counter for about 30 minutes.       


                                                   the novice chef vanilla-dream-cake


Vanilla Dream Cake

bake at 350 degrees for about 25-30 minutes, but test by using the toothpick or a cake tester

2 1/4 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups water
2 cups sugar
6 TBSP of butter
2 TBSP of vegetable oil
1 TBSP of vanilla extract
1 vanilla bean, scraped
2 large eggs

In a bowl add the dry ingredients and whisk them together and set aside. 
In a medium saucepan add the water and the sugar.   Bring this mixture to a simmer and stir until the sugar is dissolved.  This will take about 1 minute.  Remove from the heat and add the butter  (I cut the butter in slices and stir in the sugar mixture until melted.

Let this cool for awhile about 5 minutes ( oh it may of been a little longer)  away from heat source then add the oil, vanilla extract and the scrapping of the vanilla bean.  Quickly beat in the eggs (do this fast so that you don't cook the eggs) I used a small bowl and cracked the eggs and added to the mixture. I used my hand mixer to mix the ingredients. 
Then whisk in the dry ingredients. (I used my hand mixer).  The batter is thin.   Divide the batter between 2 greased and floured 8 inch cake pans.   Bake for about 25-30 minutes or until a toothpick inserted in center of cake comes out clean.   Cool in the pans then when cool to the touch remove each cake and frost 

Frosting:
1 cup of room temperature butter  (2 sticks)
3 cups of powered sugar
1 TBSP of vanilla extract
and up to 3 TBSP of milk adding a little at a time 


Best served at room temperature




I've been doing a little quilting and sewing this winter................



this is a  fabric and wool wall hanging 


my love of rag dolls her hair is made with jute twine


made one for Morgan and another for Amanda