Basic Pound Cake
The simplest of cakes is the most delicious and it goes well with everything. You can flavor your pound cake any way you like or just serve it with berries or ice cream. This truly is an easy cake to make. Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy. Once you’ve added the flour be sure not to overmix the cake. You don’t want your pound cake to be tough.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 1/4 Cups Sugar
1/2 Pound Softened Butter
5 Large Eggs
2 Tablespoons Vanilla Extract
Juice of 1 Lemon
1/2 Cup Half & Half
Preheat your oven to 325° F. Grease and flour a loaf pan. If you don’t have a loaf pan then use a bundt pan. In a medium size bowl combine the flour and salt. Set aside. In a large size bowl beat the butter and sugar together for 5 minutes. I use an electric mixer on low for this. Add the eggs one at a time. After the third egg add 2 tablespoons of the flour mixture. Beat for 10 seconds. Add the vanilla and lemon juice. Put down your electric mixer and mix in the flour by hand. Add the flour in thirds. Alternate with the half & half. Make sure not to overmix. Pour the batter evenly in the pan and tap it on the counter to get out air bubbles. Bake for 1 hour on the middle rack. After 50 minutes check to see if the cake is done. The top will spring back when you touch it. Remove from the oven and cool in the pan for 20 minutes. Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container. Wait 24 hours before slicing it. The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe. Serves 16
Victoria’s Chocolate Chip Oatmeal Cookies
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Brown Sugar
1 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl combine the flour, baking soda and kosher salt. Set aside. In a separate large bowl mix together the butter, sugar, brown sugar, eggs and vanilla extract. Beat until fluffy. If you are using an electric mixer then beat on medium for 1 minute. On a low speed add the flour mixture a little at a time. Mix for 1 minute. Add the old-fashioned rolled oats and dark chocolate chips and mix to combine. Cover a baking sheet with a piece of parchment paper. Drop spoonfuls of cookie batter on the parchment paper lined baking sheet. Bake for 10 minutes. Do not over bake. These cookies are best just a touch underdone. Remove from the oven and cool on the baking sheet for 5 minutes before removing. Remove and transfer to wire racks to completely cool. Transfer to a cookie plate and just try not to eat them all. Trust me… they won’t last long. Makes about 3 dozen.
Onion Rings
I allow myself the treat of eating onion rings about once a year. They are so naughty, but so good. Here is a great basic onion ring recipe. I made them with grilled burgers this evening.
INGREDIENTS
3/4 Cup Unbleached Flour
2/3 Cup Milk
1 Egg
1 Tablespoon Vegetable Oil
1/2 Teaspoon Kosher Salt
4 Sliced Medium Yellow or White Onions
1 Teaspoon Kosher Salt
Deep Fryer or Large Skillet Filled With Vegetable Oil
To make the batter combine the flour, milk, egg and 1 tablespoon vegetable oil in a medium size bowl. Whisk the batter until it is nice and smooth. In a large skillet or deep fryer heat the oil to 375° F. Slice the onions into 1/4 inch thick slices and separate into rings. Using tongs or a fork, dip the onion rings into the batter. Drain off the excess batter. Fry the onion rings in the hot oil for 3 minutes. Be careful to fry only a few at a time so that you do not crowd the pan. You will want the onion rings to be golden brown. Stir once with a fork to make sure the rings stay separate. Remove the onion rings from the oil make sure to drain on a paper towel. Transfer to a serving platter and salt with 1 teaspoon kosher salt. Serves 6
Victoria’s Risotto
This is my favorite risotto which should take only about 30 minutes to make from start to finish. My risotto is such a great dish for either a side dish or the main course.
INGREDIENTS
1/4 Cup Cooked Peas
1/4 Cup Diced Green Bell Pepper
3 Tablespoons Olive Oil
1 Minced Garlic Clove
2 Minced Shallots
2 1/2 Cups Beef Broth or Vegetable Broth
1/2 Cup Red Wine
1 Cup Arborio Rice
1 Teaspoon Kosher Salt
2 Tablespoon Butter
1/4 Cup Grated Parmesan Cheese
In a heavy saucepan, over a medium heat, heat the olive oil and sauté the garlic and shallots until they are soft. Add the kosher salt. In a separate saucepan bring the beef or vegetable broth and red wine to a fast simmer over a medium low heat. Add the rice to the olive oil pan. Stir well until all of the grains are coated and the rice becomes translucent. Add 1/4 cup of the broth mixture to the rice. Stir the rice well until the liquid is absorbed. The rice should still look moist and creamy. Add another 1/4 cup of the broth mixture to the rice and stir until the liquid is absorbed. Then pour in about a third of the remaining broth and stir well. Simmer for 10 minutes over a low heat. Stir occasionally. Add the rest of the broth and cook for another 10 minutes. The risotto will absorb the last of the liquid quickly. The risotto will be done when the kernels are soft, but with just a little bite at the center. There should be no liquid in the bottom of the pan and the risotto will be creamy and moist. If you need a bit more liquid then add a tablespoon or two of water. Stir in the cooked peas. At the very end add the butter and stir the risotto rapidly to incorporate. Transfer to a serving bowl. Top with diced green bell peppers and serve warm. Do not stir in the grated Parmesan cheese as it will make the risotto sticky and dry. Instead let each person top their own serving with Parmesan cheese if they wish. Serves 4
Corn Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1 Cup Fresh Cooked Corn
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the corn, cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Burrata Stuffed Peppers
I love this dish. You can either bake the burrata or leave it at room temperature. It is so easy to make and absolutely delicious.
INGREDIENTS
4 Small to Medium Sized Red Bell Peppers
16 Ounces Burrata
2 Tablespoons Olive Oil
1 Tablespoon Herb Paste
Preheat your oven to 350° F. Slice off the top of each pepper and then scoop out and throw away the membrane. Cut a think sliver off the bottom of the peppers so they will sit flat. Put the peppers on a parchment paper and drizzle the peppers with the olive oil. Place the peppers in the oven for 10 minutes. While the peppers are baking put the burrata in a medium size bowl and mix with a fork. Remove the peppers from the oven and let cool for 5 minutes. Fill the peppers with the burrata and place back in the oven for 10 minutes. Remove from the oven and let stand for 10 minutes. Transfer to a serving platter. Dot the herb paste on top of the burrata and all over the serving plate. Serve warm or at room temperature. Serves 4
Cinnamon Bread French Toast
I had some leftover cinnamon bread that was on its last legs. I decided to make French Toast out of it and I have to say that Cinnamon Bread French Toast is amazing!
INGREDIENTS
4 Lightly Beaten Eggs
1 Cup Half & Half or Milk
2 Tablespoons Sugar
2 Teaspoons Vanilla Extract
8 Slices Cinnamon Bread
2 Tablespoons Butter
Maple Syrup
In a shallow bowl beat together the eggs, milk, sugar and vanilla. Cut the bread in half and dip the bread halves into the egg mixture. Coat both sides by letting the bread soak in the egg mixture for 10 seconds per side. On a griddle or in a skillet melt 1 tablespoon of the butter over a medium heat. Add half of the bread slices and cook for 3 minutes per side until golden brown. Repeat with the remaining butter and bread slices. Serve warm and serve with maple syrup. Serves 4
Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Applesauce
Most of the apples that you use for cooking will work for canning and freezing. The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan. Stay away from soft varieties like Red Delicious and those with bruises.
INGREDIENTS
8 Pounds Apples
2 Cups Water
1/4 Cup Strained Fresh Lemon Juice
1 1/4 Cups Sugar
Wash, core and quarter your apples. In a large heavy pot combine the apples, water and lemon juice. Bring to a boil and then reduce the heat. Simmer, with the lid on, for 30 minutes until the apples are very tender. Make sure to stir often. Press the apples through a food mill or sieve. Return the pulp to the pot and throw away the skins. Stir in the sugar. Add a bit more water if you need to for your desired consistency and bring to a boil. Spoon the hot applesauce into hot, sterilized pint canning jars. Make sure to leave 1/2 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water canner for 15 minutes. Remove the jars from the hot water and cool on wire racks. Makes 6 pints.
Noodle Bowls For Everyone
When it’s this hot and muggy out no one wants the oven heating up their house or apartment. Besides I am usually not in the mood for a heavy meal when the weather is so oppressive. Here is a great idea for an easy, but flavorful lunch or dinner.
INGREDIENTS
14 Ounces Chicken or Beef Broth
1/2 Cup Bottled Peanut Sauce
2 Cups Stir Fry Vegetables of Your Choice
6 Ounces Ramen Noodles
In a large size pan combine the peanut sauce and chicken or beef broth. Bring to a boil and stir in the vegetables and noodles. If you are using the flavored ramen noodles throw away the spice packet. You may use either frozen or fresh vegetables. Cover and simmer for 4 minutes or until the noodles and vegetables are tender. Portion out the noodles and broth between four serving bowls. Serves 4
Make It Your Own Noodle Bowl
Here are options to “make it your own.”
Tofu-Sesame: Stir in 1/4 cup hoisin sauce (instead of the peanut sauce), 1/4 cup water, 1 Teaspoon toasted sesame oil, 1 cup diced tofu. Heat through and top with toasted sesame seeds.
Shrimp: Stir in 1 teaspoon grated fresh ginger to the broth mixture and peanut sauce. Stir in cooked shrimp and heat through.
Sweet & Sour: Use sweet & sour sauce instead of the peanut sauce. Stir in breaded chicken strips and heat through.
Alfredo: Use Alfredo sauce, instead of peanut sauce. Use chicken broth and frozen peas. Stir in cooked & diced chicken. Heat through.
Southwest: Use salsa instead of peanut sauce. Add frozen sweet peppers and onions for the vegetables. Top with corn chips.
Teriyaki: Use 1/4 cup teriyaki sauce and 1/4 cup water instead of the peanut sauce. Top with cashews.
Mexican: Use salsa instead of peanut sauce. Stir in cooked chorizo sausage and heat through.
Italian: Use pasta sauce instead of peanut sauce. Add chopped zucchini, fresh spinach and green beans. Stir in cooked meatballs. Heat through.
Beef & Broccoli: Use beef broth, peanut sauce and broccoli. Stir in cooked roast beef strips or leftover steak strips and heat through.
Thai Curry Vegetable: Add 1/2 cup unsweetened coconut milk, peanut sauce and 1 teaspoon curry powder to the broth. Add vegetables of your choice. Top with Peanuts.
