Sunday, March 20, 2011

ANGEL FOOD CAKE from scratch

For my mom's birthday I planned a gorgeous dessert of strawberry shortcakes and whipped cream only to find out that what she REALLY wanted was angel food cake--not shortcakes. So I had to find a recipe from scratch (though the boxed kinds are fairly decent) because I couldn't present my mother with a cake made from a box on her birthday.
I found a great recipe, but altered it a little to the ingredients and tastes we have here at home:

ANGEL FOOD CAKE from scratch

1 cup flour (preferably cake flour)
1 1/2 cups powdered sugar

1 1/2 cups egg whites (whites from about 8 eggs)
1 1/2 tsp cream of tartar
1/2 tsp salt

2 tsp vanilla
1 cup granulated white sugar

Fold in flour/pwdr sugar mixture until well mixed

Pour into a greased bunt pan
Bake for 35 minutes at 375 degrees

Serve with berries, whipped cream, and/or chocolate fondue

Irish Soda Bread

(image taken from here, though the recipe isn't)

St. Pattie's Day is one of my favorite holidays---and one of the foods that the Irish eat is Soda Bread. This is more like a gigantic biscuit type bread as it doesn't use yeast for its leavening.
This bread is great to eat with stew, with ham & potatoes, or with breakfast.
Its easy, its quick, and its delicious! Enjoy!


1 1/2 cups buttermilk (if you don't have buttermilk, you can use 1 1/2 cups milk and 2 Tbsp lemon juice as substitute)
3 Tbsp honey
1 egg
4 Tbsp melted butter
3/4 cup flour

1 tsp baking soda
1 tsp cream of tartar
1/2-1 tsp salt
3 cups flour (I do 2 cups white, 1 cup wheat)

Knead on a floured surface until its a smooth ball
Cut an big "X" on the top of it and place it on a cookie sheet
Bake at 350 degrees for about an hour (check at about 50 minutes)
Spread warm butter over the top and serve with jam or honey

Thursday, March 17, 2011

Omelet Casserole

Every St. Patrick's Day I like to throw a wildly fun and hugely green breakfast for all of my favorite friends. We serve everything from green pancakes with green butter and green syrup to green coffee cake and green grapes and name it, we got it.

Today I tried a new dish with green---an omelet casserole. I only saw a picture of it in a magazine and decided to try making up a good enough recipe to serve to my friends. I think it was a hit! And since so many people asked what the recipe was (and I didn't HAVE a recipe), I thought I'd write what I did down (here) and hope that would suffice. So, here it is:

(9 x 13 dish)

About 10 russet potatoes baked
About 8 oz ham
About 1 block medium cheddar cheese
About 3 roma tomatoes
About 3 cups baby spinach leaves
About 18 whole eggs
About 1 whole yellow onion
1 cup milk

3 Tbsp parsley
1 tsp salt
1 tsp pepper
1/4 cup flour
1 tsp paprika
1 tsp garlic powder

Slice the potatoes into 1/4 inch slices and place on bottom of pan
Layer with ham, onions, and tomatoes (all chopped into small cubes), chopped spinach, and shredded cheese. Sprinkle with salt and pepper.

Layer this way twice more.

In a bowl set aside, combine eggs, milk, flour, and spices and beat until frothy. Pour whole bowl of egg mixture over the potato/onion/tomato/spinach/cheese layers and throw it in the oven.

Bake at 375 for an hour! Serve hot!
Super yummy!

Monday, March 7, 2011

Peanut Butter Choc Chip Oatmeal Cookies

 Found this recipe on a blog and it was a HUGE hit.  In fact, this blog is my new favorite for new recipes and ideas . . .  Maybe the most successful I have ever been at cookie making - maybe because her instructions are so detailed.  I don't know that I have ever beat the eggs and sugar for 3 min - but I learned that they actually do turn a lighter color and fluffy when you do.  Sort of sad it took me so long to figure that out, but better late than never.  I changed the recipe just a smidge to fit what I had in my house . . .

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 16 cookies

1 cup all-purpose flour (I used 1/2 white and 1/2 wheat)

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter (only had 1/4 cup PB so I used it with 1/4 cup almond butter, you could not tell at all)
½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.