Strawberry Shortcake
This history of strawberry shortcake began around 1847 in the U.S. The first found recipe was in Miss Leslie’s Ladies New Receipt Book for “Strawberry Cake.”
The “Strawberry Cake” is very similar to what is known, today, as “Strawberry Shortcake.” Forget using the store bought sponge cakes for your Strawberry Shortcake. It is so much better to bake your own!
INGREDIENTS
Biscuits:
½ Teaspoon Salt
3 Tablespoons Sugar
1 Stick Chilled Butter
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
2/3 Half & Half
Filling:
1 Quart Strawberries
1/3 Cup Sugar
Topping:
1 ½ Cups Real Whipping Cream
Rinse the berries under cold water and drain well. Hull and slice the berries and place in a bowl. Sprinkle with the sugar and cover. Let stand at room temperature for 1 hour. Whip the cream and sweeten with 3 tablespoons of sugar until soft peaks form. Cover the whipped cream and refrigerate until ready to serve.
Preheat the oven to 425° F. Move rack to the center. In a food processor combine the flour, baking powder, salt and sugar. Pulse to mix. Cut butter into 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with a few pea sized chucks of the butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a for stir in the cream just until the doug his moist. Be very careful not to overwork the dough as the dough doesn’t have to hold together well at this point. Let the dough stand for 1 minute. Turn the dough out onto a lightly floured surface and fold the dough over on itself. Knead 3 times until it is holding together and is less sticky. Gently pat the dough into a 6×12 inch rectangle about ¾ inch thick. Cut into 8 (3 inch) biscuits with a floured round cutter. Transfer to a buttered parchment lined cookie sheet. Brush on a little half & half and sprinkle the tops with a bit of sugar. Bake for 10 to 15 minutes until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits and then top with 1/3 cup of strawberry mixture. Replace the tops and top with 1 tablespoon strawberries. Serve with chipped cream for the topping. Serves 8
Victoria’s Classic Potato Salad
There are many versions of potato salad both family varieties and ethnic varieties. Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients. This accounts for regional potato salad variations in the U.S. Potato salad became popular in the second half of the 19th century. Cold potato salads evolved from British and French Recipes. Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes.
INGREDIENTS
2 Pounds Peeled & Diced Potatoes
½ Cup Mayonnaise
2 Tablespoons Cider Vinegar or Malt Vinegar
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Cup Finely Diced Celery
½ Cup Finely Chopped Onions
½ Cup Chopped Hard Boiled Eggs
2 Tablespoons Freshly Chopped Chives
Place the potatoes in a large pot of water. Bring to a boil over high heat. Cook the potatoes for 15 minutes until they are tender. Drain the potatoes and set aside. In a large bowl combine the mayonnaise, vinegar, salt and pepper. Add the potatoes, celery, onions, hard boiled eggs and chives. Toss and coat thoroughly. Serve immediately or refrigerate for at least 2 hours. Serves 6
Southern Fried Chicken
Before World War II, the only times most families had chicken were special occasions like holidays and Sunday dinners. Fried chicken used to be an expensive treat only eaten a couple of times a year. Due to the creation of large scale chicken farms chicken has become much more affordable. As a child I remember eating fresh killed chicken at my grandmother’s house in Nebraska. She had a special tree stump that she used as her chopping block.
INGREDIENTS
4 Pounds of Chicken Pieces
1 ½ Cups Whole Milk or Buttermilk
2 Large Eggs
2 ½ Cups Unbleached Flour
2 Tablespoons Kosher Salt
2 Teaspoons Freshly Ground Black Pepper
3 Cups Vegetable Oil
Rinse and pat dry the chicken pieces. Set aside. Combine the milk and eggs in a medium sized bowl and mix well. In a large zip lock bag combine the flour, salt and pepper. One at a time dip the chicken pieces in the milk mixture and let the excess drip off into the bowl. Put one or a few of the chicken pieces in the zip lock bag with the flour and shake lightly to coat thoroughly. Remove to a plate and repeat with the remaining chicken pieces. In a fryer or in a heavy skillet heat the oil to 350° F. Fry a few pieces of the chicken at a time for 10 minutes on each side until golden brown and cooked through. The breasts should take a bit less time than the other pieces. Test with a fork to see if the juices run clear to check for doneness. Remove to a plate covered with paper towels to drain the excess oil. Sprinkle with additional salt if you like. Serves 4
Snickerdoodles
I love Snickerdoodles! It is a tie between Peanut Butter Cookies and Snickerdoodles. Here is a super easy recipe.
INGREDIENTS
1 Cup Softened Butter
1 Cup Sugar
¼ Teaspoon Baking Soda
¼ Teaspoon Cream of Tartar
1 Large Egg
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
2 Tablespoons Sugar
1 Teaspoon Ground Cinnamon
In a medium mixing bowl beat the butter with an electric mixer for 30 seconds. Add the sugar, baking soda and cream of tartar. Beat until combined and scrape the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill the dough for 1 hour. Preheat the oven to 375° F. Combine the 2 tablespoons of sugar and cinnamon. Shape the dough into 1 inch balls. Roll the balls in the cinnamon sugar mixture to coat. Place 2 inches apart a baking sheet line with parchment paper. Bake 10 minutes or until edges are golden. Remove from the oven and transfer to a wire rack to cool. Makes approximately 36 cookies
Pastel Tres Leches
INGREDIENTS
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
6 Eggs
1 Cup Sugar
4 Teaspoons Vanilla Extract
14 Ounces Sweetened Condensed Milk
12 Ounces Evaporated Milk
3 Cups Heavy Cream
2 Tablespoons Sugar
Optional Fresh Fruit
Preheat the oven to 350° F. Grease a 9×3 inch spring form pan. In a medium bowl sift the flour, baking powder and salt together. In a separate medium bowl mix (with a mixer) the eggs and sugar together. Beat on high for 5 minutes. Reduce the speed and add the water and one teaspoon of the vanilla. Mix well. Gently fold the flour mixture into the egg mixture. Pour the batter into the spring form pan and bake for 35 to 45 minutes by placing the cake in the center of the oven. The cake should be firm in the center and starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack for 15 minutes. Place a plate over the cake and turn upside down to remove the cake from the pan. Next gently place the cake right side up onto your serving dish.
To serve make sure your platter has a lip to hold in the milk. In a bowl, mix together the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 teaspoons of vanilla. Using a long tooth pick, ice pick or skewer, poke holes all over the cake. The holes will allow the cake to absorb more of the milk. Slowly pour or spoon the milk mixture all over the cake and allow it time to soak in before adding more milk. Refrigerate. When ready to serve the cake, place the 2 cups of whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon of vanilla and sugar one tablespoon at a time. Beat on high until stiff peaks form. Spread the whipping cream generously on the top of the cake. Garnish with sliced fruit if you like. Serves 8
Cherry Jam
Who can resist homemade cherry jam?
INGREDIENTS
5 Half Pint Canning Jars & Lids
2 Pounds Dark Sweet Cherries
5 Cups Sugar
¼ Cup Fresh Lemon Juice
3 Ounces Liquid Fruit Pectin
Prepare the jars and lids by washing in hot soapy water. The jars must be heated before canning to prevent breakages. Submerge them in enough cool water to cover. Heat to boiling. Remove the pot from the heat and cover it. Leave the jars in the hot water for at least 10 minutes. Place the lids and bands in a saucepan with enough water to cover. Bring to a simmer. Remove the pan from the heat, cover it and keep hot until ready to use. Remove the jars and lids one at a time as needed.
Remove the pits from the cherries and finely chop enough cherries to equal 3 cups. In a heavy nonreactive 8 quart saucepan combine cherries, sugar and lemon juice. Heat to boiling over a high heat. Stir constantly. Stir in pectin. Cook until mixture comes to a rolling boil. Boil 1 minute. Remove from the heat and with a spoon skim off any foam. Quickly ladle hot jam into hot jars to within ¼ inch of the tops. Wipe the jar rims and thread clean. Cover quickly with the lids and screw the bands on securely, but not too tightly. Process in boiling water bath for 10 minutes. Cool jars and test for airtight seal. Makes five 8 ounce jars.
Blackberry Cheesecake
I love cheesecake. Growing up I would go blackberry picking in my neighborhood. There was always some area with overgrown blackberry bushes. Picking up my childhood sandbox bucket I would set myself to the task of bringing home a bucketful of blackberries. Not many would make it home and the evidence would be all over my face.
INGREDIENTS
40 Crushed Vanilla Wafers
6 Tablespoons Melted Butter
16 Ounces Softened Cream Cheese
¾ Cup Sugar
2 Tablespoons Unbleached Flour
2 Teaspoons Vanilla Extract
1 Cup Creamed Cottage Cheese
¼ Cup Cherry Brandy
3 Eggs
4 Cups Fresh Blackberries
1 Tablespoon Cherry Brandy
1 Tablespoon Sugar
In a medium bowl stir together crushed vanilla wafers and butter. Press the mixture into the bottom and up the sides of an 8 inch spring form pan and set aside. In a large bowl stir together cream cheese, ¾ cup sugar, flour and vanilla. Beat with an electric mixer on low until smooth and set aside. Place the cottage cheese in a food processor and blend until smooth. Sit into the cream cheese mixture. Next, stir in the ¼ cup cherry brandy. Beat in the eggs on low speed until combined. Don’t over mix as you don’t want to incorporate too much air into the batter. Preheat the oven to 375° F. Pour half of the cheese cake mixture into the crust lined pan. Spread 1 cup of the blackberries on top. Top with the remaining cheese cake mixture and ½ cup of the blackberries. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes until center appears almost set. Cool on a wire rack for 20 minutes. Loosen the sides and cool completely. Cover and chill for 2 hours. To serve cut the cheesecake into wedges and top each with the blackberries. Serves 10
Cannoli
A Sicilian pastry dessert that originated in the Palermo region where cannoli were prepared during Carnevale season as a symbol of fertility. The pastry eventually became a year round dessert throughout Italy although in Italy they are commonly known as cannoli siciliani. Cannoli are sometimes called cannolis which is not the correct term. Cannoli is the proper plural and cannolo is the singular (cannolu in Sicilian means little tube).
INGREDIENTS
Shells:
3 Cups Unbleached Flour
¼ Cup Sugar
¼ Teaspoon Ground Cinnamon
3 Tablespoons Shortening
1 Egg
1 Egg Yolk
½ Cup Sweet Marsala Wine
1 Tablespoon Distilled White Vinegar
2 Tablespoons Water
1 Egg White
1 Quart Oil For Frying
Cream:
2 Pounds Ricotta Impastata
½ Pound Sugar
¼ Teaspoon Cinnamon Oil
1 Teaspoon Vanilla Extract
2 Ounces Chocolate Chips
In a medium bowl mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than small marbles. Make a well in the center and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix until the dough becomes stiff then knead on a clean surface. Feel free to add a bit more water if needed. Knead for 10 minutes and then cover and refrigerate for 2 hours. Divide the dough into thirds and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. If you don’t have a pasta machine then you will need to keep rolling the dough until it is super thin. Place the sheet of dough on a lightly floured surface. Using a form or a large glass or bowl, but out 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll the dough around the cannoli tubes. Seal the edge with a bit of egg white. The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many kitchen stores carry them or go online and find them. The tubes are 6 to 8 inches long, hollow and stainless steel.
Heat the oil to 375° F in a deep fryer or a deep heavy skillet. Fry the shells on the tubes a few at a time for 2 to 3 minutes or until golden brown. Use tongs to turn as needed. Carefully remove the shells using the tongs and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes. Carefully twist the tube to remove the shell. Using a towel may help you get a better grip. Wipe off the tubes and use them for more of your shells. Repeat the frying process until you have fried all of the shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.
For the cream add the Ricotta Impastata, sugar, cinnamon oil and vanilla extract into a mixer on medium speed. Mix for 2 minutes. In the last ten seconds add the chocolate chips. The filling for the cannoli are made from a high quality Impastata Ricotta Cheese which is a type of ricotta that has been drained of almost all of its moisture. It is smooth and has a very fresh taste. It keeps for a long time in the refrigerator and will not make the cannoli soggy due to the lack of moisture. If you cannot find Impastata Ricotta, then you can use the Sorento Ricotta Cheese from the grocery store. You will have to drain it overnight to reduce the moisture in the cheese.
Makes approximately 30 cannoli
Mango Citrus Chicken Kabobs
INGREDIENTS
5 Pounds Boneless & Skinless Chicken Breasts
1 Large Orange or Red Bell Pepper
MARINADE
½ Pound Peeled/Pitted/Diced Fresh Ripe Mango
1 Pound Spicy Mango Chutney
1 Diced & Cleaned Green Bell Pepper
1 Teaspoon Fresh Cilantro
1 Teaspoon Fresh Chopped Jalapeno Pepper
1 Teaspoon Fresh Lime Juice
4 Teaspoons Teriyaki Sauce
1 Teaspoon Thai Chili Sauce
1 Teaspoon Salt
Combine all of the marinade ingredients in a food processor and blend for 20 seconds. Cut the chicken breasts into 1 ½ inch cubes. Place chicken cubes in a large zip lock bag or a square pan. Pour marinade over chicken cubes and place in the refrigerator. Marinade for at least 3 hours. In the meantime cut up the bell pepper into pieces. Soak 10 wood or bamboo skewers in water for 20 minutes. This prevents the skewers from burning on the grill. Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers. Place on a medium-high heat grill and grill for 6 to 8 minutes on each side. Serve warm. Serves 4
Favorite Taco Salad
There are many variations of the taco salad. Often served as a fried flour tortilla shell stuffed with shredded lettuce and topped with diced tomatoes, shredded cheddar cheese, sour cream, guacamole and taco sauce. The salad is topped with taco meat which is often times ground beef or seasoned shredded chicken. The salad also may have a base of refried beans on the shell before the lettuce is added. Here is my recipe for taco salad.
INGREDIENTS
Dressing:
¼ Cup Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
1 Teaspoon Sugar
1 Tablespoon Chili Powder
¼ Teaspoon Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
½ Cup Olive Oil
Beef:
1 Chopped Medium Onion
4 Finely Chopped Garlic Cloves
2 Fresh & Finely Chopped Serrano Chiles
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
2 Tablespoons Olive Oil
1 ½ Pounds Ground Sirloin
8 Ounces Tomato Sauce
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
Salad:
1 Large Avocado
1 Thinly Sliced Head Iceberg Lettuce
1 Chopped Large Tomato
1 ½ Cups Grated Extra-Sharp Cheddar Cheese
6 Ounces Sliced & Pitted Black Olives
15 to 19 Ounces of Black Beans (Drained & Rinsed)
To make the dressing: whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt and pepper. Next add the oil in a stream while whisking. Whisk until emulsified.
To cook the beef: in a large heavy skillet cook the onion, garlic, chilies, chili powder and cumin the oil over medium heat. Stir occasionally and cook for 6 minutes until the onion is softened. Next add the beef and cook for 5 minutes. Stir occasionally and break up any lumps. Cook until meat is no longer pink and then spoon off any excess fat from the skillet. Add the tomato sauce, salt and pepper to the beef and cook for 3 minutes. Remove from heat.
Assemble the salad: peel and pit the avocado and then cut into ½ inch pieces. Spread the lettuce over bottom of a shallow 4 quart dish. Spoon beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives. Drizzle the dressing over the salad and serve. Serves 6
