American Classics

Lady Bird Johnson’s Lemon Bundt Cake

September 26, 2011

Lady Bird Johnson’s Lemon Bundt Cake

INGREDIENTS

1 Cup Butter

1 2/3 Cups Sugar

10 Lightly Beaten Egg Yolks

3 ¼ Cups Unbleached Flour

4 Teaspoons Baking Powder

½ Teaspoon Kosher Salt

1 Cup Milk

1 Teaspoon Vanilla

1 ½ Tablespoons Fresh Lemon Juice

1 Teaspoon Grated Lemon Peel

Powdered Sugar For Dusting

Preheat the oven to 325° F. Grease and flour the Bundt pan. In a large bowl, cream the butter and sugar until light and fluffy. Add the beaten egg yolks until incorporated into the butter mixture. Sift together the flour, baking powder and salt. Re-sift 3 times. Add to the butter mixture, alternating with the milk. Mix until incorporated. Add the vanilla, lemon juice and lemon peel. Beat for 2 minutes and bake for one hour. Remove from the oven and cool the cake in the pan for 10 minutes. Invert the cake onto a serving platter to complete the cooling process. Sprinkle with powdered sugar. Serves 10

Goulash

September 24, 2011

Goulash

Goulash, meaning herdsman, is a Hungarian meat and vegetable stew seasoned with paprika. There are many versions of this dish and each country tends to have their own Goulash. Goulash is popular in Hungry, Romania, Czech Republic, Slovakia, Austria, the United States, Germany, The Netherlands, northern Croatia and the Italian region of Friuli Venezia Giulia. This is the Goulash that I grew up on. It is totally a guilty pleasure.

INGREDIENTS

1 Cup Uncooked Macaroni or Rigatoni

1 Pound Ground Beef

1 Cup Sliced Mushrooms

½ Chopped Onion

2 Minced Garlic Cloves

16 Ounces Tomato Sauce

¾ Cup Water

1 Bay Leaf

1 Teaspoon Oregano

2 Tablespoons Paprika

½ Teaspoon Freshly Ground Pepper

½ Teaspoon Kosher Salt

Cook the noodles according to the package directions. Drain noodles and set aside. In a large skillet cook the ground beef with the minced garlic, onion and mushrooms until browned. Make sure to drain off the excess fat. Add the tomato sauce, water, bay leaf, oregano, paprika, ground pepper and salt to the ground beef mixture. Simmer for 20 minutes. Add the cooked noodles and simmer for another 5 minutes. Remove the bay leaf before serving. Serves 6

Homemade Potato Chips

September 22, 2011

Homemade Potato Chips

It is so easy to make your own potato chips. These chips are delicious. Make sure to season them while they are still warm and some residual oil for the spices to adhere to. I like to season with salt, pepper and finely grated Parmesan cheese. You could season with chili powder, ground cumin, toasted sesame seeds, minced herbs or anything that strikes you.

INGREDIENTS

2 Large Russet Potatoes

Peanut Oil

Salt

Pepper

Peel and slice into 1/8 inch slices on either a mandolin or other handheld slicer. In a large saucepan fill with the oil halfway and heat until the oil is 350° F. Add the potato slices in batches and fry for 3 minutes until light golden brown. Drain on paper towels and season with salt, pepper or any season that strikes your fancy.

If you prefer to bake the chips in the oven then preheat the oven to 400°F. In a large bowl toss the potato slices with 5 Tablespoons of peanut oil. Arrange the slices in a single layer on a baking sheet and season lightly with salt. Bake for 14 minutes until light golden brown. Remove from the oven and season again with salt and pepper. Drain on paper towels and let cool for the maximum crispness. Serves 6

German Chocolate Cake

September 21, 2011

German Chocolate Cake

INGEDIENTS

4 Ounces Chopped Sweet Baking Chocolate

1 ½ Cups Milk

1 Cup Butter

4 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

½ Teaspoon Salt

1 ¾ Cups Sugar

2 Teaspoons Vanilla Extract

Coconut Pecan Frosting

Combine chocolate and milk in a small saucepan. Cook over low heat until melted. Keep an eye on it and stir occasionally. Set aside to cool. Make sure that the eggs and butter sit at room temperature for a half an hour before using. Grease two 9×1 ½ inch round cake pans. Line the bottoms of the pans with parchment paper and set aside. In a medium bowl stir together the flour, baking powder, salt and baking soda and set aside. Preheat the oven to 350° F. In a large bowl beat the butter with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat after each addition. Beat for another minute. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Next add some of the flour mixture alternating with the chocolate mixture. Beat on the low speed while alternating the flour and chocolate mixtures. Do this until you have added all of the flour and chocolate. Pour the batter evenly into the two prepared pans. Bake for 35 minutes until done. Cool the cake layers in the pans on wire racks for 10 minutes. Remove the cake layers and make sure to peel off the parchment paper. Cool thoroughly on the racks. Put on layer on a cake plate. Spread the coconut pecan frosting over the top the layer on the cake plate. Stack the second cake on top and spread the frosting on the top layer. Finish frosting. Serves 12

Coconut Pecan Frosting

INGREDIENTS

1 Egg

2/3 Cup Evaporated Milk

2/3 Cup Sugar

¼ Cup Butter

1 ½ Cups Flaked Coconut

½ Cup Chopped Pecans

In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, sugar and butter. Cook and stir over a medium heat for 7 minutes until thickened and bubbly. Remove from the heat and stir in coconut and pecans. Cover and cool thoroughly before using the frosting to frost the cake.

French Toast

September 19, 2011

French Toast

When I moved to France in the early 1980’s I was excited to show my new French friends what I could cook. One morning I decided to make everyone a large American breakfast. When I told them that what I was making was called “French Toast” they heartily laughed and said, “This is NOT French.” Laugh all they wanted to, but they ate it up anyway!

INGREDIENTs

6 Large Eggs

4 Cups Milk

1 Loaf Brioche

½ Cup Superfine Sugar

¼ Cup Clarified Butter

1 Teaspoon Ground Cinnamon

1/8 Teaspoon Nutmeg

2 Tablespoons Unsalted Butter

Powdered Sugar

Maple Syrup

Cut the loaf of brioche into 1 inch slices and set aside. In a large bowl whisk together the eggs, milk and sugar. Add the nutmeg and cinnamon. In a baking dish layer the bread slices. Pour the egg mixture over the bread slices and let it stand for 3 minutes. Turn slices over and let it stand for another 3 minutes. Preheat the oven to 200° F and place a baking sheet in the oven to warm. Coat a large skillet with some of the clarified butter. Heat over a medium heat and add 4 slices of the soaked bread. Cook until golden brown and turn to cook the other side to a golden brown. Use more clarified butter if needed. Transfer to the baking sheet in the oven to keep warm. Repeat until all bread pieces are cooked. Serve French Toast with dusted powdered sugar and syrup. Serves 4

Double Dipped Fried Chicken

September 16, 2011

Double Dipped Fried Chicken

Who doesn’t just love fried chicken? It is an American institution. I love this double dipped fried chicken recipe. Serve with mashed potatoes or French fries and slaw and you have the perfect meal. Great for picnics too!

INGREDIENTS

2 Whole Cut Up Chickens

2 Cups Evaporated Milk

½ Cup Water

2 Eggs

3 ½ Cups Unbleached Flour

½ Teaspoon Granulated Onion

½ Teaspoon Granulated Garlic

½ Teaspoon Cayenne Pepper

½ Teaspoon Smoked Paprika

½ Teaspoon Ground Cumin

½ Teaspoon Ground Tumeric

1 Tablespoon Corn Starch

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

Olive Oil

Mix the milk, water and eggs together and marinate the chicken in the mixture for 24 hours. Keep the leftover marinade in the refrigerator. Mix the flour with the cornstarch and spices in a large bowl. Place the chicken pieces into the flour and spice mixture. Press the chicken pieces firmly into the flour mixture. Next, dip the chicken back into the marinade. Here is your double dipping. Place the chicken pieces back into the flour mixture pressing firmly into the flour mixture. In a large heavy pan heat ½ inches of the olive oil to 350° F. Brown the chicken pieces on both sides for 4 minutes until golden brown. Remove the chicken pieces from the pan and transfer to a baking sheet. Place into the preheated 350° F oven for 30 minutes. Do not cover the chicken as that tends to make it soggy. Remove from the oven when done and cool for 5 minutes. Serves 4

Lime Cheesecake

September 15, 2011

Lime Cheesecake

INGREDIENTS

1 Cup Graham Cracker Crumbs

½ Cup Finely Chopped Walnuts

½ Cup Melted Butter

¼ Teaspoon Ground Cinnamon

3 Medium Limes

16 Ounces Softened Cream Cheese

5 Large Eggs

16 Ounces Sour Cream

1 ¼ Cup Sugar

2 Teaspoons Vanilla Extract

½ Teaspoon Salt

Lime Slices For Garnish

Preheat the oven to 350° F. In a food processor process graham crackers until they are finely chopped. In a medium bowl mix together the graham cracker crumbs, chopped walnuts, melted butter and cinnamon. Press the mixture onto the bottom of a 9×2 ½ inch springform pan. Press 1 ½ inches up the side of the pan and set aside. Grate 1 tablespoon of the lime peel and squeeze ½ cup of lime juice and set aside. In a large bowl beat together, with a mixer, the cream cheese and eggs until smooth. Beat in the sour cream, sugar, vanilla, salt, lime juice and grated lime peel until well blended. Pour the cream cheese mixture into the graham cracker crust. Bake the cheesecake for 50 minutes. Remove from the oven and be aware that the center may jiggle slightly. Cool in the pan on a wire rack. Refrigerate the cheesecake at least 7 hours or until well chilled. To serve carefully remove the side of the springform pan. Garnish the cheesecake with lime slices. Serves 16

Buttermilk Bread

September 14, 2011

Buttermilk Bread

INGREDIENTS

1 Package Active Dry Yeast

2 Teaspoons Salt

4 ¾ Cups Unbleached Flour

¼ Cup Sugar

1 ¾ Cups Buttermilk

½ Cup Butter

In a large bowl combine the yeast, salt and 2 cups of flour. In a medium saucepan heat the sugar, buttermilk and 6 tablespoons of butter over a medium low heat until very war. The temperature should be between 120° F to 130° F. The butter does not need to melt. With a mixer gradually beat the buttermilk mixture, on a low speed, into the flour mixture just until blended. Do not over mix. Increase the speed and beat 2 minutes longer. Scrape the bowl often. Beat in 1 cup of flour to make a thick batter. Beat the batter for another 2 minutes. Keep scraping the bowl. With a wooden spoon stir in 1 ½ cups flour to make the dough stiff. Turn the dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Work in ¼ cup more flour while kneading. Shape the dough into a ball and place it in a large greased bowl. Turn the dough to grease the top. Loosely cover the dough with plastic wrap and let rise in a warm place for 1 hour until doubled. Punch down the dough. Turn the dough onto a lightly floured surface and cut in half. Loosely cover with plastic wrap and let stand for 15 minutes. Grease two loaf pans and shape each piece of dough into a loaf. Place the seam side down in the loaf pans. Loosely cover with plastic wrap and let rise in a warm place for another 1 hour until doubled. Preheat the oven to 375° F. Melt the remaining butter. With a sharp knife slash the top of each loaf lengthwise. Cut about ¼ inch deep. Brush the slashes with melted butter. Bake for 30 minutes until the loaves are golden brown and the bottoms sound hollow when lightly tapped. Remove the loaves from the pans and cool on wire racks. Makes 2 loaves

Coffee Brownies

September 11, 2011

Coffee Brownies

These brownies are rich and decadent in texture. I created this recipe a few years ago when I couldn’t stand to throw away the last bit of brewed coffee. Not everyone likes nuts in their brownies, so I tend not to. Add almonds, pecans or macadamia nuts if you like.

INGREDIENTS

1 Cup Butter

5 Tablespoons Olive Oil

8 Ounces Cocoa Powder

2 Cups Sugar

5 Eggs

3 Teaspoons Vanilla

1 Cup Brewed Coffee

1 ½ Cups Unbleached Flour

½ Teaspoon Baking Soda

½ Teaspoon Sea Salt

Preheat the oven to 350° F. In a medium sized bowl stir together the flour, baking soda, salt and cocoa powder. Set aside. In another medium sized bowl beat the butter and sugar. Add the eggs one at a time and then the vanilla. Slowly add the cup of cold brewed coffee until just combined. Now, add the flour mixture to the wet mixture and mix until combined. Do not over mix. Grease a large baking pan (or you can use parchment paper) and pour the batter into the prepared pan. Bake for 40 minutes or until done. Remove from the oven and let cool for 1 hour. Cut into squares. Makes 30 brownies

Watermelon Sorbet

September 4, 2011

Watermelon Sorbet

I love all things watermelon. I remember growing up in the hot Nebraska summers eating watermelon everyday that I could. We would have seed pitting contests and had sticky faces while enjoying our last days of summer. Here is a simple recipe to make your own Watermelon Sorbet.

INGREDIENTS

5 Cups Seeded & Cubed Watermelon

½ Cup Sugar

1 Envelope Unflavored Gelatin

1/3 Cup Cranberry Juice

Place the watermelon cubes in a food processor. Cover and process until smooth and stir in the sugar. This should yield about 3 cups of pureed watermelon. In a small saucepan combine the gelatin and cranberry juice. Let the mixture stand for 5 minutes. Stir the mixture over a low heat until the gelatin is dissolved. Next, stir the gelatin mixture into the pureed melon. Pour into a medium sized baking pan and cover with plastic wrap. Freeze for 2 hours. Remove from the freezer and break up the frozen sorbet and place in a chilled mixing bowl. Beat with a mixer on medium speed until the sorbet is fluffy. Return to the baking pan, cover and freeze for 6 hours. To serve let sit at room temperature for 5 minutes before scooping. Serves 4 One Cup Servings

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