Monday, April 26, 2010

White Texas Sheet Cake

A nice "opposite" to all of the yummy chocolate sheet cakes. Really different with the almond flavoring and love those toasted pecans on top. Just made this for my bridge group April birthday people and they loved it!! For a large crowd, can make both this and chocolate to serve. I've been asked to do cakes for a big high school graduation party and this + chocolate is what I may use. I got this from the "Cooking with Paula Deen" magazine. Always a little more butter... Enjoy!!

2 cups all-purpose flour (can use unbleached and I like King Arthur or Pillsbury)

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 large eggs, lightly beaten

1 teaspoon almond extract

Butter Frosting(Recipe follows)

1 cup toasted, chopped pecans

Preheat oven to 350 degrees. Grease and flour a 15x 10-inch jellyroll pan. In a large bowl, combine flour. sugar, salt, and baking powder; set aside.

Ina small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add to flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22-25 minutes, or until a wooden toothpick inserted in center comes out clean. Spread WARM(very important that it is still warm) cake with butter frosting. Sprinkle with chopped pecans.

Butter Frosting:

1/2 cup butter(1 stick)

1/4 cup milk

1/2 teaspoon almond extract

3 cups powdered sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually beat in the powdered sugar until smooth. Ice WARM CAKE... Serves 16 people anyway--

Strawberry Glaze Pie

I love this wonderful, Springtime fresh Strawberry pie!! It is easy and looks beautiful. I got it years ago out of a cookbook, I can't remember, but have enjoyed it many times. this makes a lovely Easter or Mother's Day dessert. Remember to look for JUICY strawberries... Whipped cream, ooo lala!!!!

1 9-inch baked pie shell, brushed with butter(find recipe for single pie crust on my website)

1 1/2 quarts strawberries, washed and hulled

1 cup sugar

3 TBLS. cornstarch ( I add an extra TBLS.)

1/2 cup water

1 TBLS. lemon juice

Lots of whipped cream(small carton)

Crush enough strawberries to make one cup. Combine sugar and cornstarch in saucepan. Add crushed strawberries and water. Cook, stirring constantly, until thick. Blend in lemon juice. Cover. Cool to lukewarm

Brush inside of cooled, baked pie shell with melted butter and chill. This coating keeps the filling from soaking into the crust!!. Place 3 cups sliced strawberries(can leave some whole, if you like), in the pie shell. Pour glaze over berries. Chill. Serve topped with whipped cream and garnish with whole strawberry.

Yukon Gold "To die For" Cinnamon Rolls

I found this recipe in "Bon Appetit", but found some of the directions to be wrong. Redid it some and here you are... the biggest, softest cinnamon rolls you have ever eaten!!! You will be the hit of the kitchen. Be sure and use Yukon Gold potatoes to achieve the texture and flavor you will want. Splurge and relish!!!


1 pound Yukon Gold potatoes, peeled, cut into 2 inch pieces

1 TBLS. Kosher salt

1/2 cup (1 stick) unsalted butter

3 Large Eggs

7-8 cups(or more) unbleached flour(I prefer King Arthur's or Pillsbury)

1/2 cup warm water( 105-115 degrees)

3 - 1/4 oz. envelopes active dry yeast (Scant 2 TBLS.)

2 TBLS. sugar


1 1/3 cups packed golden brown sugar

2 1/2 TBLS. ground cinnamon

3 TBLS unbleached flour

9 TBLS ( 1 stick + 1 TBLS.) unsalted butter, room temperature


2 cups powdered sugar

1/4 cup (1/2 stick) unsalted butter, melted

2 TBLS. or more whole milk (can use Cream or half and half, which I prefer)

1 teaspoon vanilla(I prefer Mexican)

1/8 teaspoon Kosher salt

Dough: Combine potatoes, 2 cups water, and 1 TBLS. kosher salt in a large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan(do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Continue adding flour until dough is barely sticky. Turn dough out on a pastry cloth, spread with 1/2 cup of flour. Knead until dough is smooth and elastic, adding a little more flour if too sticky, about 8 minutes.

Coat large bowl with butter or oil. Transfer dough to bowl and turn once to coat. Cover bowl with plastic wrap, then damp kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile make filling: Mix brown sugar, cinnamon, and flour in a medium bowl. Using fork, mix in butter. ( I used my electric mixer with the whipping beaters on it. Worked well). You WILL WANT TO DOUBLE FILLING!)

Position rack in center of oven and preheat to 425 degrees. Line 2 large rimmed baking sheets with parchment(very important to do this!!). Turn dough out onto well-floured surface. Roll out dough to 2- 24x16 rectangles. Sprinkle filling evenly over dough. Starting at one long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut each roll crosswise into 12 rolls. Transfer rolls to baking sheets, leaving an inch or more between them. Cover baking sheet loosely with plastic wrap. Let rise again until double, obnly about 20-25 minutes, this time. (rolls will be very puffy)

Bake cinnamon rolls uhtil golden brown, about 20 minutes. Cool rolls for 10 minutes on baking sheets.

Make glaze: Whisk powdered sugar, melted butter, 2 TBLS. milk or cream, vanilla, and salt in a small bowl. If glaze is too thick to spread, add more milk by teaspoonfuls as needed. Spread over warm rolls. May need to make more glaze too.

Note: Could add toasted, finely chopped pecans and spread over filling before rolling up!!

Lemon Mousse with Strawberry/Raspberry Sauce

It's another great recipe from the cookbook "Past and Repast" put out by the Missouri Mansion Preservation Committee in the 1980's. Just made this in my cooking class last week and already one of the girls is making it for a special dinner this weekend. It is light and lucious and you can do it ahead. All of the proceeds from this cookbook went to restore the Governor's mansion in Missouri and the then first lady, Carolyn Bond was instrumental in it's production. This is a true Springtime/ Summer dessert!


4 Eggs

3 Eggs, separated

9 TBLS. sugar, divided

2 envelopes unflavored gelatin

3 TBLS. lemon juice

3 TBLS. water

Grated rind of 1 lemon

1/4 cup frozen lemonade concentrate, defrosted

2 cups heavy cream, whipped

Beat eggs, the 3 egg yolks and 6 TBLS. of sugar until thick and smooth.

In a heatproof measuring cup, soften gelatin in lemon juice and water for 5 minutes. Place cup in simmering water and stir until gelatin dissolves, add to egg mixture with lemon rind and lemonade. Fold in whipped cream. Beat the 3 egg whites and remaining 3 TBLS. of sugar, until stiff peaks form. Fold into mousse.

Pour into a straight-sided crystal bowl, with fairly high sides. Smooth top with a spatula, chill 6 hours or overnight until firm. Serve with Strawberry/Raspberry sauce.

Strawberry/Raspberry Sauce:

1 10 oz. package sweetened frozen strawberries, defrosted

1 10 oz. package sweetened frozen raspberries, defrosted

2 teaspoons cornstarch

1 teaspoon water

1 teaspoon lemon juice

1/3 cup currant jelly

1 TBLS. Kirsch

1 teaspoon Frambois

Place strawberries and raspberries in a food processor or blender, puree. Strain through a sieve with very small holes or a sieve lined with cheesecloth. Dissolve cornstarch in water. Combine cornstarch and puree in a saucepan, cook over low heat until mixture begins to thicken. Add lemon juice and jelly, stir until jelly dissolves. Remove from heat, cool. Blend in Kirsch and Frambois. Chill in refrigerator.

Sausage-Leek-Artichoke Quiche

What a great recipe!!! In my cooking class last week, one of the main things we learned, was how to make pie crust. After I made the crust, My friend, Lisa Wachob, who had us to her house for the class, made this filling, and we all enjoyed it so much. A Cuisinart or food processor is a real help with this recipe, as there is lots of chopping involved. Thaks, Lisa, It turned out beautifully and now you can make your own crust!! You can find the pie crust recipe here on my website also.

Quiche Shell- Find recipe for single pie crust on this site or you can buy Pillsbury pie crusts in the grocery. Rollout to fit in a quiche or tart pan or 10 inch pie pan. this really makes about enough to fill 2- 8 or 9 inch pie pans. Bake the crusts in a 375 degree oven for 10-15 minutes, or very slightly brown on bottom.

Meat Filling:

1 lb. ground sausage(Use Jimmy Dean sage, regular or you could mix in some mild Italian sausage)

3 Leeks(clean carefully) and slice thin

1 TBLS butter

2 cups Gruyere cheese, shredded(use Cuisinart!)

4 canned artichoke hearts, chopped(Cuisinart) this is one can

Cook sausage in a skillet, breaking it up with a spoon. Put cooked sausage in a bowl. Add the butter to the skillet used to cook the sausage and saute the leeks until soft. Place the leeks in the bowl with the sausage. chop the artichokes and add to the sausage mixture- Stir to combine.


2 cups whole milk

2 cups cream

6 Eggs

2 teaspoons Kosher salt

1 teaspoon white pepper

1 teaspoon nutmeg

You may also add a little paprika, black pepper, garlic powder, or oregano.

Choose the ones that appeal to you. I usually add a little garlic and oregano.

Combine the eggs, cream, milk, and seasonings in a food processor or blender. Process on low about 5 seconds and then blend until batter is light and foamy, about 30 seconds. Don't over process, don't want all foam.

Place the tart pan on top of a RIMMED cookie sheet covered with foil. Spoon half of the meat mixture into the bottom of the tart pan. Top with half of the cheese. Pour half of the batter over the top of it all. Spoon in the remaining sausage mixture, sprinkle with the cheese and pour the rest of the batter over all. It will be VERY full. Bake at 375 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes.If top is getting to dark when you check, place a piece of tented foil on top to stop browning. Let stand at least 15 minutes before serving.


You can make it ahead, bake it, refrigerate over night, cut in slices and freeze and then reheat frozen slices in a 375 degree oven for 20-25 minutes, covered lightly with foil.

Soft Lemon-Ginger cookies

A very lovely cookie recipe from my friend, Ada Clark. When I was going thru breast cancer treatment, she made me a big plate of cookies and brought them to me. What a treat!!! She makes the best cookies. Can use these in the summer with a bowl of ice cream or as a holiday treat!! Different and soooo good!

1/2 cup butter, softened(Can use butter flavor Crisco at high altitudes so they don't spread)
1 cup brown sugar
1 Egg
3 TBLS. sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla
2 cups + 2 TBLS. flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon ginger
1/4 teaspoon salt
grated rind of one lemon

Cream butter and brown sugar. Beat in egg, sour cream, and flavorings. Combine 5 dry ingredients and gradually add to creamed mixture. Mix in lemon rind. Drop by rounded teaspoonfuls, 2 inches apart on an ungreased cookie sheet, flatten slightly. Bake in 350 degree oven for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Yield- about 2 dozen cookies

Tiramisu Bowl from Ada Clark

This luscious Tiramisu won GRAND PRIZE here in our valley for recipes in our local paper. It was then served at our restaurant here for an evening. My friend, Ada Clark who is a wonderful cook, entered it in the competition. Looks spectacular and does not have the heavy liquor taste of many Tiramisu's. Use a pretty, kind of deep glass bowl for a pretty presentation. Everyone will love it!!!

1 pkg.(8 oz.) Cream cheese, softened
3 cups cold milk
2 pkg.(small) instant vanilla pudding
1 8 oz. container whipped topping, thawed
48 vanilla wafers or 1 loaf pound cake, cut in cubes
1/2 cup cooled, divided coffee
2 squares semi-sweet chocolate, coarsely grated
1 cup fresh raspberries or fruit of your choice

Beat cream cheese until creamy. Gradually add milk, beating during each addition. Add dry pudding mixes; mix well for 2 minutes. Fold in 2 cups whipped topping. Place 1/2 vanilla wafers or cake cubes on bottom and up sides of bowl; drizzle with 1/2 of the coffee(1/4 cup). Top with 1/2 of the pudding mixture and grated chocolate. Repeat the layers.Top with remaining whipped topping. Garnish with raspberries. Refrigerate at least 2 hours or longer before serving.
NOTE: Unwrap chocolate squares, leave on plain wrapper. Microwave on high for 10 seconds, then grate on coarsest holes og grater...

Green Chili a la Lee Cumba

Wondeful, wonderful is how I would describe Lee's green chili. It is NOT TOO HOT, which I really like, but you can make it hotter if you like and it has fabulous flavor. I never knew green chili , only Texas red chili until I moved to Colorado 25 years ago. I absolutely love Mexican food but sometimes it is just too hot. When Lee made this for bridge group, I told her I needed to put it up on my website. Try it!! You will love it!! with four tortillas or over enchiladas, burritos or as a bowl of chili by itself!!
Lee says,"This is the basic recipe I use, but I add many variations, like adding cubed steak with the pork and other ingredients. Also I like to add some Cumin(powder) or any other spices you prefer".

1 lb. diced pork (Use a good quality roast and trim all fat or add additional steak as above)
1/2 cup flour
3 TBLS. olive oil
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon pepper
1/2 teaspoon salt
1 onion, chopped
1 quart jar tomatoes or 2- 16 oz. cans diced tomatoes
1 Large can(24-28 oz) Hatch green chiles(Albertson's has them here in Colorado)
Lee also recommends roasting fresh ones on the grill and peeling them. Use 6 or 7 whole chiles
For mild flavor use Anaheims and use the jalapenos, mia sols,or other hot ones if you like it
hotter. Either way, chop the chilis to add to mixture.
1 quart water

Instructions: Dust the pork pieces with the 1/2 cup flour and saute in the olive oil. When browned, add the rest of your ingredients and simmer till the pork is completely cooked and the chili has thickened. Probably about an hour and 15 minutes to an hour and a half. You want flavors to meld.