Cherry Vanilla Angel Food Cake

The last angel food cake in the series was this one - the last one made with a boxed mix.  Baked in a tube pan and glazed, it has a wonderful cherry flavor.  HINT:  Wait to glaze until just before slicing.

Cake

1 Box Angel Food Cake Mix

3/4 Cup Water

3/4 Cup Maraschino Cherry Juice

1 1/2 Tsp Vanilla

1/2 Cup Chopped Maraschino Cherries

Glaze

2 Tbl Salted Butter

2 Cups Powdered Sugar

2 1/2 Tbl Maraschino Cherry Juice.

Heat oven to 350 and move racks to the bottom of the oven.  In an extra large bowl, beat all cake ingredients except chopped cherries until just mixed.  Fold in cherries.  Pour into a 10 inch angel food cake pan.

Bake about 45 minutes - top should be dark golden brown, cracked and feel very dry.  Do Not Undertake.

Remove from oven and immediately turn pan upside down onto cans of equal height.  Cool completely.  Run knife around the edge of the cake and remove from pan.

In medium bowl, mix glaze ingredients and spread the glaze over the top and allow it to drizzle down the sides.

Pineapple Angel Food Cake

I make desserts for friends weekly and I recently had a string of angel food cakes.  That string started because a friend mentioned that her mother used to make pineapple angel food cake.  I was traveling, but when I looked up the recipe, it took two ingredients.  Hubby made this recipe while I was gone and my friend was delighted.  The original recipe from Betty Crocker was baked in a tube pan, but this one is baked in a 9 x 13.

1 Box Angel Food Cake Mix that is just add water

20 Ounces Crushed Pineapple

Heat oven to 350 degrees.

Mix together cake mix and contents of pineapple can (including juice).  Pour into an ungreased 9 x 13 pan and bake for about 35 minutes - it should be golden brown on top.

Remove from oven.  My hubby and friend's mother cooled upright in the pan which caused the center to compress.  If you don't want it to fall, cool upside down.

French Onion Soup

Okay, this may seem like an odd recipe for someone with an onion allergy.  Hubby likes french onion soup, I was going to be away all weekend and I wanted to make sure I left something for him.  Don't get me wrong - he is an excellent cook, but why cook if you don't have to do so?

Tips:
1.  If you can, cook this outdoors or your house will smell.  FOR DAYS.
2.  Be prepared to shower as soon as you are done making it as you will smell like onions.
3.  If you have an onion allergy, keep your allergy medication nearby.
4.  Yellow onions are preferred as they are milder.
5.  Make sure you have low or no sodium beef broth.
6.  Try and cook with a wine that you would drink.

1/4 Cup Olive Oil
4 Lbs Yellow Onions
1 1/2 Tsp Kosher Salt
1 1/2 Tsp All Purpose Flour
1/4 Cup Dry White Wine
64 Ounces Low Sodium Beef Broth
2 Bay Leaves
6 Large Sprigs Thyme
8 Thin Slices Country Bread
Grated Gruyere Cheese

Thinly slice the onions - a mandolin is the easiest way.  Heat oil in a large, heavy stockpot on medium.  Add onions and salt, reducing heat to low and cook until onions are tender, stirring occasionally, about 10 minutes.

Increase heat to medium-high and continue cooking.  Stir often and scrape the bottom of the pot until the onions are deep brown and caramelized.  This will take 45 to 60 minutes - DO NOT UNDER CARAMELIZE.  If the bottom starts to get too dark, add 1/4 cup water.

Sprinkle onions with flour and cook, stirring, for two minutes.  Stir in wine.  Add both and herbs.  Simmer until reduced to about 8 cups - approximately 20 minutes.

Discard herbs.  When ready to serve, heat broiler.  Arrange bread on rimmed baking sheet and sprinkle with cheese.  Broil in top third of oven until brown and bubbling.  Serve on top of the soup.

Garlic Sausage

Hubby and a friend spent a man day making pulled pork and, to kill time while it cooked, they made sausage.  First up - Garlic Sausage.

14 Feet Hog Casings, rinsed three times to get rid of the excess salt.

4 Lbs Boneless Pork Shoulder

1/2 Cup Ice Cold Water

2 Cloves Garlic, finely minced

4 Teaspoons Salt

1 Tsp Black Pepper

1 Tsp Marjoram

Grind the Pork Shoulder.  Add all ingredients except the hog casings and mix well.  Stuff into casings.  Package for freezing.  DO NOT FREEZE IMMEDIATELY - store in the refrigerator for two days before freezing in order to allow flavors to develop.

Pistachio Biscotti

This is why I had pistachios left for the previous post - I made biscotti to share with a friend who had surgery.

3/4 Cup Butter, Softened

1/2 Cup Sugar

1 Large Egg

1 Tsp Vanilla

1 Cup Cornmeal

1 Tsp Baking Powder

1 1/2 Cup All Purpose Flour

1 Cup Chopped Pistachios

2 Tsp Lime Zest

Heat oven to 375 degrees.  

Beat butter on medium until light in color.  Add sugar and beat until combined.  Scrape bowl, beat in egg and vanilla.  Add cornmeal, baking powder and flour.  The stir in nuts and lime peel.

Shape dough into three 8 x 1 1/2 inch flattened loaves.  Place on a large, uncreased cooking sheet and bake 20 minutes or until a wooden pick inserted near center comes out clean.  Cool on the cookie sheet for one hour.

Heat oven to 325 degrees.  Place each loaf on a cutting board and cut into 1/2 inch slices then return those slices to the cookie sheet.  Bake 10 minutes, turn, bake 10 minutes more.  Cool on racks.

Store in an airtight container at room temperature for up to three days.  Refrigerate if longer.

Pistachio Lime Squares

I had pistachios that needed used and I love lime, so this recipe fit the bill.  I also discovered that you can get graham cracker crumbs in the baking aisle of my local grocery store.  And, if you make the divinity at the same time, you will have two egg yolks that you need to use :)

Crust:

4 Tbl Unsalted Butter, melted and cooled

2/3 Cup Shelled Pistachios

1 Cup Graham Cracker Crumbs

1/4 Cup Sugar

1 Tbl Grated Lime Zest

Filling:

2 Large Egg Yolks

14 Oz Sweetened Condensed Milk

1/2 Cup Fresh Lime Juice

Heat oven to 350 degrees.  Line the bottom of an 8 inch square pan with parchment paper.  

Add the pistachios to the bowl of a food processor and finely grind.  Add graham cracker crumbs and butter and blend.  Press this mixture into the bottom of the prepared pan.  Bake until lightly browned, about 10 minutes.  Cool at least 30 minutes.

Make the filling:  In a large bowl, whist together egg yolks and condensed milk.  Add lime juice and whisk until smooth.  Pour into crust and spread to the edges.

Bake at 350 until set - about 15 minutes.  Cool on a wire rack then refrigerate for at least 1 hour before cutting and serving.

Seven Sins Bars

Last week the divine, this week the sinful....Seven Sins Bars.  Also made for a holiday party.

1/2 Stick Salted Butter
1 Cup Graham Cracker Crumbs
1 Cup Shredded Coconut
1 Cup Heath Toffee Pieces
1 Cup Semi Sweet Chocolate Chips
1 Cup Chopped Pecans
1 Can Sweetened Condensed milk

Heat oven to 350 degrees.

Melt butter and stir in graham cracker crumbs.  Press into the bottom of a 9 x 13 pan.  Then sprinkle remaining dry ingredients in order.  Once layered, drizzle the condensed milk over the top.  Press lightly.

Bake for 30 minutes.  Place on wire rack to cool and cut into bars when cooled completely.

Split Pea Soup

Hubby loves split pea soup - and likes to take it for lunches.  This is quick and easy to throw in the slow cooker.

HINT - Use a slow cooker liner

16 Ounces Dried Green Split Peas, Rinsed
2 Cups Cooked Ham, Cubed
1 Cup Julienned Carrots
4 Garlic Cloves, Minced
1/2 Tsp Dried Thyme
1 Bay Leaf
30 Ounces Low Sodium Chicken Stock
2 Cups Water

Mix all ingredients in a slow cooker, stir.  Cook on low for 8 to 10 hours.  Remove bay leaf and serve.

Back to Posting - Peppermint Divinity

Hello!  I have had significant interest from friends asking when I will begin blogging again, so it is time.  My goal is to post at least twice a week.

First post back is Peppermint Divinity.  I had a neighbor who made sea foam candy every Halloween and she was my favorite house to trick or treat at.  Sea Foam and Divinity are related, fluffy candies, and this one is peppermint and was made for a holiday party.

2 Cups Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Water
2 Egg Whites
1 Teaspoon Peppermint Extract
1 Cup Peppermint Candy, crushed
Hot Water, just in case.

Put wax paper on a flat surface.  If you have a stand mixer, it makes the process easier.  Start by beating egg whites with an electric mixer to form very stiff peaks - do not under beat.  Set aside.

In a sauce pan, stir sugar, corn syrup, peppermint extract and water until sugar is dissolved.

Add a candy thermometer and cook, swirling pan (not stirring) until mixture is 290 degrees.

Turn mixer on low and SLOWLY pour mixture into egg whites while beating.

Once all syrup is added, turn mixer to medium and beat until stiff.  The candy needs to hold its shape when dropped by a spoon onto wax paper.  If you overtax, you can add a tiny bit hot water to loosen the mixture.

Drop by spoonfuls and top with crushed candy canes.