Holiday

Mama’s Italian Cream Cake

1 Comment

ItalianCreamCakeLogo

Our Mama and the youngest of the Four Sisters, Erin, have the same birthday.  So, as you can imagine, for the years of our childhood Mama’s birthday was always on the back burner (in fact, most things for Mom were on the back burner in favor of us girls).  Mom turned 70 just a few days ago and for once, the day was all about her.  Dinner at her favorite steak house accompanied by a nice glass of wine, followed by her choice of homemade birthday cake.  Her choice – a delicious Italian Cream that is soooo worth chopping pecans and getting out your baking pans! ~ Tracy

Erin and Mom
Mama’s Italian Cream Cake

Ingredients for the cake:

  • ½ c. butter (1 stick)
  • ½ c. shortening
  • 2 c. sugar
  • 5 eggs, separated
  • 2 c. flour
  • 1 tsp. baking soda
  • 1 c. buttermilk (if you don’t have any see note)
  • 1 tsp. vanilla
  • 1 c. coconut
  • 1 c. chopped pecans

Ingredients for the frosting:

  • 8 oz. cream cheese, softened
  • 1 stick margarine, softened
  • 1 box powdered sugar
  • 1 tsp. vanilla
  • 1 c. finely chopped pecans

Instructions for the cake: 

Cream butter and shortening together, then add sugar.  Beat until smooth.

Add the egg yolks one at a time.  Beat well.

In separate large bowl, combine flour and baking soda; then add to the butter mixture alternating with buttermilk.

Stir in vanilla, coconut, and pecans.

Beat the egg whites until they begin to form soft peaks.

Fold beaten egg whites into cake mixture.

Pour into 3 greased and floured 9” cake pans.  Bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

Instructions for the frosting: 

Cream together cream cheese and margarine.  Add powdered sugar and vanilla, beating until smooth.  Thin with one tablespoon of milk at a time, mixing after each milk addition, until frosting becomes the proper consistency to frost the cake.  Stir in nuts.

Hints:

Buttermilk can be made by pouring a scant cup of regular milk and adding approximately a T. of white vinegar to the milk.  Allow milk to sit for a few minutes to curdle and use as regular buttermilk.

Cakes frost much more easily when they have been placed in the freezer for a couple of hours.  For this cake, I actually left them in the freezer overnight covered in wax paper.  Freezing the cakes keeps the cake from crumbling into the frosting.

Soft Molasses Cookies

1 Comment

I love these cookies​. I don’t know how to say it more emphatically than that. When I was pregnant with my first son I gorged myself ​on them. I had​ no willpower. As in, I could eat every single cookie by myself.  I had no shame! I have since come to realize pregnancy was not the only reason I have no willpower; I will ​still ​eat these nonstop if they are in my presence!  

In fact, this is the recipe that inspired (and began) my annual ​Christmas card recipe for family and friends. I have used this cookie for cookie exchanges, for parties, for dropping off at a friend’s,  and of course to enjoy at home.   ​

These are ​a flawless, soft, warm​ balance of spice and sweet. Even people that say they don’t like molasses or ginger love these cookies.

​It’s a perfect cookie for fall. It’s a perfect cookie for holidays. It. Is. The​. Perfect. Cookie​! ~Kathy

MolassesCookiesLogo

Ingredients:

  • 1/2 c. butter or margarine, softened
  • 1/2 c. shortening
  • 1 1/2 c. sugar
  • 1/2 c. molasses
  • 2 eggs, lightly beaten
  • 4 c. flour
  • 1/2 tsp salt
  • 2-1/4 tsp baking soda
  • 2-1/4 tsp ground ginger
  • 1-1/2 tsp ground cloves
  • 1-1/2 tsp ground cinnamon

Instructions:

Preheat oven to 350° F.

In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside.

In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.

Roll dough into 1½ inch balls. Roll cookies in sugar; place on greased or parchment paper lined baking sheet.

Bake for 11 minutes. Do not overbake. Cool on wire rack.  

Store in tightly covered container to maintain softness.  

Potato Bread

Leave a comment

PotatoBread_wLogo

This is a recipe Kathy has been using for a while.  It has never disappointed!  For a yeast bread it is quite easy.  It has great flavor and texture from the mashed potatoes.  Spread a little butter on it while warm and you will know why this is a family favorite.

Ingredients:

  • 1 ½ cup warm water (baby bath temperature)
  • 2 packages active dry yeast
  • 1 cup prepared mashed potatoes (left overs work great; instant potatoes also work)
  • 2 T sugar
  • 2 T butter, melted
  • 1 T salt
  • 4 ½ to 6 cups flour

Instructions:

Prepare potatoes and allow to cool. If using leftover mashed potatoes, allow them to come to room temperature.

Melt butter and set aside.

In large mixing bowl, combine warm water and yeast.

Allow the yeast to bloom for about 5 minutes.

Stir in potatoes, sugar, butter and salt; Mix well.

Stir in enough flour to make a soft dough. It will look kind of “shaggy”.

Turn dough onto floured surface and knead five to eight minutes, adding flour as needed to create a smooth, elastic dough.

Place dough in bowl, cover, and allow to rise for one hour.

Punch down and divide in half.

Shape each half gently into a rectangle.

Roll into loaf starting at the short end.

Place in buttered loaf pan and let rise 30 – 45 minutes, or until doubled in size.

Bake in preheated 350˚ oven for 30 – 35 minutes, until lightly browned.

Turn out of pan, butter the top, and allow to cool on wire rack.

Tips: 

I use leftover mashed potatoes so often there are pieces of potatoes and flecks of pepper you can see.

I have a plastic dishpan that I use only for bread making, instead of using a mixing bowl.  Works great even for large batches!

If you live at high altitude, start with 4 cups of flour adding flour as necessary. Generally above 5500’, you will need slightly less flour.

You can knead the dough in a stand mixer for about 4 minutes.

This recipe also makes great clover leaf rolls.

Strawberry Lemonade Cake

Leave a comment

20170319_161002

Let’s begin by talking about this frosting.  Kool-aid frosting was our favorite, growing up.  We had many a birthday cake slathered with some version of this delicious icing.  A few of the best variations have always stood out:  Lemonade frosting is classic on fresh lemon cake; Cherry frosting is the perfect burst of flavor for angel food cake; and this Strawberry Lemonade frosting is a bright and summery compliment to this moist strawberry cake.  Plus, they’re all great for bowl-licking!

Now, about this cake… this cake is seriously the best strawberry cake ever.  It’s perfectly moist, and bursting with strawberry flavor!  Plus, it’s pretty.  Make it today.  Make it for Easter.  Make it for 4th of July.  Make it every chance you get; you don’t need an excuse!  Enjoy!!

Ingredients for the cake:

  • 1 box white cake mix
  • 1 (3 ounce) box dry strawberry flavored gelatin
  • 1 (15 or 16 ounce) tub of frozen strawberries in sugar, thawed and pureed in a blender
  • 4 large eggs
  • ½ c. vegetable oil

Ingredients for the frosting:

  • 1 c. softened butter (2 sticks)
  • 4 c. powdered sugar
  • 3 T. milk
  • 1 package dry, unsweetened strawberry Kool-aid powder
  • ½ to ¾ tsp. dry, unsweetened lemonade Kool-aid powder
  • Zest of one lemon, optional
  • Strawberries & lemon slices for garnish, optional

Instructions for Cake: 

Preheat oven to 350°F.

Grease & flour 2 9-inch round cake pans.

In a large bowl, whisk together cake mix & gelatin.

Add pureed strawberries, eggs, and oil; beat at a medium speed until smooth.

Pour into prepared pans & bake about 20 minutes, or until toothpick comes out clean.

Let cool 10 minutes before turning out of pan; then allow to cool completely before frosting.

Instructions for Frosting: 

Blend all ingredients until smooth.

Spread evenly over cake, stacking layers as you frost.

Garnish with sliced strawberries & lemon slices, if desired.

For a different variation, top this strawberry cake with your favorite cream cheese frosting and garnish with fresh strawberries.

Coconut Sour Cream Cake

Leave a comment

CoconutSourCreamCake_withLogo

This is the perfect coconut cake. It’s decorated in the photo for Easter, but it really is so fabulous and moist, it’s perfect for any occasion, any time of year!

Ingredients:

  • 1 white or vanilla cake mix (and necessary ingredients according to package)
  • 16 oz. sour cream
  • 2 c. sugar
  • 4 c. flaked coconut
  • 2 c. cool-whip, thawed
  • Green food coloring (optional)*

Instructions:

Combine sour cream, sugar, and coconut. Stir well. Cover and refrigerate for 1 ½ hours (this allows the sugar to dissolve).

Make cake according to directions on box. Bake in two 9” cake pans. Allow to cool on wire rack. Slice each cake horizontally in half.

Reserve 1 1/2 cups of coconut mixture. Spread each cut layer of cake with the remaining coconut mixture (you will have some left over).

Gently mix Cool-whip into reserved coconut mixture. Spread on top and sides of cake. Cover cake in cake stand or under an inverted large bowl. Best if chilled for 8 hours before serving.

To dye coconut green, if desired, place about ½ cup of coconut in a small bowl. Add a few drops of green food coloring and stir.