Wednesday, January 28, 2009
My mom has talked about this cake for as long as I can remember, but I was not able to try it myself until recently. Right after my little girl was born, I was lucky enough to have my mother come down to spend a week with us. We didn't get to all of the baking/cooking that we had originally planned, but we did finally get this cake made. We had so much fun playing with the kids that not much of anything else got accomplished! :)
This cake is a very simple cake, and is one that I would think of as more of a breakfast cake. It was great served with a nice cup of coffee. The orange flavoring is nice and mild, not at all overwhelming. It is easy to put together and definitely is one that I would make again. From what I understand, it was my grandmother's "signature cake" and I look forward to keeping the recipe going in our family!
Orange Juice Cake
1/4 pound butter
1 cup sugar
1 cup sour cream
2 cups sifted flour
1 teaspoon baking soda
1 cup raisins (optional-- I did not include these)
1 orange rind
juice from one orange
1/2 cup sugar
Cream the butter and one cup of sugar. Add the eggs and sour cream. Mix well. Agg eggs, sour cream, flour, baking soda, raisins, and orange rind. Pour into a greased bundt pan. Bake at 350 degrees for 45 minutes to 1 hour.
When the cake is almost done, boil orange juice with 1/2 cup of sugar. Pour slowly over hot cake. When the cake is cool, sprinkle with powdered sugar.
Source: Millie Hult
Tuesday, January 27, 2009
sneak some extra vegetables into his diet as well. I followed Christy's recipe exactly, with the exception of the poppy seeds on top (only because I didn't have any in the house).
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 tablespoon butter
2 loaves (16-ounces each) frozen bread dough, thawed
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mozzarella cheese
1/2 pound sliced mild cheddar cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, beaten
1 teaspoon poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with the egg and sprinkle with poppy seeds. Bake at 400 for 15-20 minutes or until golden brown. Cool loaves for 5 minutes before slicing.
Source: Christy's Kitchen Creations
Sunday, January 25, 2009
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots, onion, and minced garlic for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Saturday, January 24, 2009
Friday, January 23, 2009
In my opinion, there is nothing better on a cold, winter day than a steaming bowl of soup. This particular one was perfectly satisfying! I was looking for a heartier soup to share with friends and this one did not disappoint. I knew I wanted to try it the moment I saw it on Brown Eyed Baker, but lost track of it until she recently re-listed it as a favorite for the previous year. I adjusted the seasoning a bit for my family's taste, but otherwise followed her recipe as listed. Brown Eyed Baker did suggest using italian sausage in place of regular ground beef, and I am so glad that I followed her advice. The sausage was a perfect addition to the soup and is definitely the only way that I would make it from now on. When paired with a fresh, crusty bread, this soup makes a perfect winter meal.
2 tablespoons butter, divided
1 package sweet Italian sausage, casings removed
½ large (or 1 medium) onion. finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 ounce can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz. beef broth
28 ounce can tomato sauce
2 teaspoons dried parsley
1/2 teaspoon dried basil
1 teaspoon salt
4 oz. small dry pasta (Ditalini was recommended but I had a difficult time locating it)
Source: Brown Eyed Baker
Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot. Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes. Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.