Strawberry layer cake

baking, dessert, kids 9 Comments

Yesterday was the first birthday of One Particular Kitchen! Yay! So I did what anyone would do: I made a cake. My mother made this cake for my birthday a few times and it was always spectacular and pink and fluffy. I was am the kind of little girl who thinks there can never be too much pink, and this cake was just the prettiest, most precious thing my birthday-girl self could dream up while I was running around in Gunne Sax dresses (which were, of course, pink).

Did I mention I make this in my pink Kitchenaid mixer?

I have a copy of this recipe, officially called Strawberry Layer Dessert, that came out of my mother’s cookbook, and I’m afraid I’m not sure which one it was; likely early versions of the Better Homes and Gardens or Betty Crocker picture books, but it’s nowhere to be seen in either one of those books I have on my shelf.

This one involves some downtime between steps, so be sure to allow yourself time to get everything done.

Strawberry layer cake

Ingredients

  • Two 10-ounce packages frozen sliced strawberries, thawed
  • Two 3-ounce packages strawberry-flavored gelatin
  • 2 cups boiling water
  • 2 cups whipping cream, whipped to stiff peaks
  • One 10-inch angel food cake

Instructions

  1. Drain strawberries, reserving 1 cup syrup (see note below)
  2. Dissolve gelatin in boiling water, add reserved strawberry syrup, then chill mixture till partially set
  3. Beat mixture using whisk attachment of stand mixer until light and fluffy — this took quite a few minutes for me till it was lighter pink and fluffed up nicely
  4. Fold in whipped cream and chill another 30 minutes or so till the mix is thickened up again
  5. Transfer 1 1/2 cups of mixture to a separate bowl and fold in strained strawberries
  6. Split angel food cake into three layers, and use the smaller bowl of mixture with the strawberries to fill between layers, then frost top and sides of cake with remaining mixture. Garnish with fresh strawberries if you have them on hand

Notes

I ended up with frozen whole strawberries that did not have syrup, so I put them in a bowl with some sugar while they thawed, which produced some lovely syrup. Instead of slicing I just broke them up a little with a fork before folding into the whipped cream mixture and they were lovely!

Skillet apples

baking, breakfast, dessert 5 Comments

This is another one of those recipes that I have written down on a scrap of paper and tucked away. I have no idea where it came from, but it’s so yummy.

It’s also what I had for breakfast this morning. Is that wrong? It’s fruit, people.

Try this. Seriously. Gather:

  • 1 skillet (I used my smallest cast iron)
  • 2 Granny Smith apples
  • 2 Tbsp. butter
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • Sprinkle of nutmeg

And then:

  1. Core and slice apples (uniformly sized pieces are your friends so they’ll cook evenly; you can also peel them if your little heart desires, but I dig the peels)
  2. Melt butter in skillet
  3. Add apples, sugar, cinnamon and nutmeg to skillet and stir to combine and coat apples (note: the mixture will look a little dry at first and you’ll be tempted to add more butter, but don’t; as the apples cook down they’ll get nice and juicy and everything will be great)
  4. Cook, stirring occasionally, for 15-20 minutes or until apples are nice and tender and sauce is starting to thicken
  5. Serve for breakfast

I can neither confirm nor deny that these are crazy good with a scoop of vanilla ice cream. Just sayin.

Eggnog

drinks 2 Comments

Confession: I wasn’t sure I’d like this. I remember making eggnog all the time when I was a kid (sans rum, obviously), but at some point my mama started getting creeped out by raw egg consumption and nixed it. That was so long ago I wasn’t sure I’d even still enjoy it.

These days I live on the edge. I drink raw eggnog. I eat raw cookie dough. I do not, however, run with scissors; I’m pretty sure my mama would rise up and strike me down, and no one wants to see that happen.

Since eggnog and I were just getting to know each other again I made a small batch using Alton Brown’s recipe:

  • 2 egg yolks
  • 2 1/2 tablespoons sugar, plus 1/2 tablespoon
  • 1/2 pint whole milk
  • 1/2 cup heavy cream
  • 1 1/2 ounces bourbon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 egg whites

For the living-on-the-edge uncooked version:

  1. Beat yolks until their color lightens (I did this in a large glass bowl with a whisk). Slowly add 2 1/2 tablespoons sugar and continue beating until all sugar is dissolved. Add milk, cream, bourbon and nutmeg, stirring to combine
  2. Using an electric or stand mixer, beat egg whites to soft peaks. While mixer is still running slowly add 1/2 tablespoon of sugar and continue beating until egg whites are at stiff peaks
  3. Pour yolk/milk mixture into stand mixer and mix just till combined
  4. Chill and serve!

For the taking-no-chances cooked version:

  1. Beat yolks until their color lightens (again, large glass bowl with a whisk works great). Slowly add 2 1/2 tablespoons sugar and continue beating until all sugar is dissolved. Set this aside
  2. Set a medium saucepan over high heat and add in milk, cream and nutmeg. Bring just to a boil, stirring occasionally, then remove from heat. Slowly and gradually temper the hot milk/cream mixture into the eggs and sugar, stirring all the while.
  3. Once combined, pour everything back into the saucepan and cook until inserted thermometer reads 160F degrees. Remove from heat, pour into medium mixing bowl and stir in bourbon. Set in the refrigerator to chill
  4. Using an electric or stand mixer, beat egg whites to soft peaks. While mixer is still running slowly add 1/2 tablespoon of sugar and continue beating until egg whites are at stiff peaks, then whisk egg whites into chilled mixture and serve

Verdict: fantastic stuff! Even The Yankee liked it, and he was nearly positive he wouldn’t. This is also crazy good with amaretto instead of rum. Give it a try!

Queso fiesta dip

snacks 5 Comments

It’s another LuLu Buffett recipe! This was every so slightly modified from LuLu’s Crazy Cheesy Queso Dip. I love it especially right now because the red and green peppers look all Christmasey. Aww!

Here’s what I used:

  • 1/4 cup butter
  • 1/2 sweet yellow onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 can (4 oz) diced green chiles
  • 1 pound Velveeta or other melty cheese
  • 1/2 cup whole milk
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper (white pepper if you have it)
  • Salt to taste

To make the cheesy goodness:

  1. Slice cheese into 1″ chunks and put it and milk in top of double boiler, or in a large glass or metal bowl put over a pan of boiling water to start melting
  2. Finely dice onion and peppers in the food processor
  3. Melt butter in heavy saucepan and add diced veggies; cook and stir for 2-3 minutes or until veggies are soft
  4. When cheese/milk mixture is melted, stir in cooked veggies and add cumin, pepper and salt
  5. Serve immediately with chips, or keep warm in a crockpot for your fiesta

Russian tea

drinks, kids 7 Comments

Russian tea recipe

Can I just say, for the record, I have no idea why this is called Russian Tea? I don’t. But I DO know why I’ve kept this recipe, written on orange construction paper, for so long: it is SO GOOD. I used to be a preschool teacher, and the teacher in the next room over gave me this recipe forever ago. Every year I make it it’s just as good as I remembered! There are a lot of versions floating around out there, but this one has never failed me. You will need:

Russian tea mix

  • 2 cups Tang mix
  • 1/3 cup lemonade mix
  • 3/4 cup instant tea (recipe says decaf; I use fully leaded because I have a 3 year old)
  • 2 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves

Then just mix it all in a bowl and store in a jar — so easy that this is a great project for the kids to help with. To serve, pour one cup of hot water over 1 Tbsp. of tea mix (grownups only with the boiling water, obviously).

This mix looks very pretty in little jars for presents, along with some sugar spice craisin nuts.

I must confess, though, my favorite thing to do with this tea is to enjoy a steaming cup of it in the afternoon with a little plate of cookies. It’s downright civilized, I tell you. My two favorite accompaniments for Russian tea this year are these buttered rum meltaways from Erin’s Food Files, and these shortbread cookies from The Novice Chef, my two bloggie sisters in crime. Try them… you won’t be sorry!

Russian tea