The idea behind an oven meal is that every dish of the meal, including dessert, cooks or bakes at the same temperature, and for the same length of time. Most of the oven meals are relatively simple– no fancy dishes. So while there is prep time to get everything ready, it’s not too bad. Oven
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II = 2 ; this is the second of five “Carrot Cake with Cream Cheese Frosting” recipes that Mr. Big Food has in the Big Food Manual. We pondered over which of the five I should bake. We settled on II. And I messed it up. I forgot to put the pineapple into the batter.
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One of the delights of collecting crappy old books– especially old cook books– is discovering the slips of paper tucked between the pages. Here’s a recipe Mr. Big Food found in an old cook book he was working on during the heat of the Summer. He saved it away to make as a snack later
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(Late night snack) CHOCOLATE POUND CAKE 2 sticks butter, softened ½ C shortening 3 C sugar 5 eggs 3 C flour ½ tsp baking powder 5 Tbsp dry unsweetened cocoa ½ tsp salt 1 C milk 2 tsp vanilla Preheat oven to 300o. Cream together butter, shortening, and sugar, and add eggs one at a
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This was an interesting cake to watch bake. You expect a cake to come out of the oven finished. This is not what happens with this cake. “Pour topping on cake.” The topping simmered and splattered around the edges. We’d commented that according to the recipe it was a dry cake but then we watched
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Frosting for the Classic Yellow Birthday Cake! MOCHA ICING AND FILLING 3 Tbsp butter, softened 3 C confectioner’s sugar 5 Tbsp cocoa 5 Tbsp strong cold coffee 1 tsp vanilla extract Cream butter, and add sugar and cocoa very slowly, beating until light and fluffy. Add coffee and vanilla slowly, a few drops at a
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This was Mr. Big Food’s Birthday cake. Daughter C’s too (she just didn’t get any). I baked it a couple of days after their birthday on Pi Day. And here it is today, March 19, and we were remarking how moist it had stayed– we’re still having it as a morning snack with Melitta (not
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The rinds of eight grapefruit halves All I want for Christmas is another kitchen* and another gumbo pot. (JK) It’s gotten to the point where each of us has to schedule time in the kitchen for our various cooking & baking projects. I had to transfer my eight grapefruit halves’ rinds from the gumbo pot
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Made– of course– with homegrown pumpkin! PUMPKIN POUND CAKE 2 C sugar 1 C oil 4 eggs 2 C self-rising flour 1 tsp cinnamon ½ tsp salt 2 C cooked pumpkin (can use canned) 1 C chopped pecans Preheat oven to 350°. Beat sugar and eggs well. Add oil and beat well. Sift together flour, cinnamon, and salt, and add to creamed
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I didn’t take a photo of a slice but it is the most beautiful deep red you’ve ever seen! Mr. Big Food: There are lots of Red Velvet Cake recipes. This is the most unique one I’ve come across. RED VELVET CAKE I 2 ½ C flour 1 C buttermilk 1 ½ C sugar 1
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Photo taken with my little camera and not touched up. It’s really a much prettier coffee cake. Mr. Big Food had a pear sitting in the fridge so he cut it up and added it to the middle of the batter. A delicious touch! OLD FASHIONED COFFEE CAKE 1 C sour cream 1 tsp baking
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I did not take a photo of this delightful Easter pound cake. As it’s name implies, it’s a pound cake, so envision pound cake. For Easter, we served it with leftover homemade plum brandy ice cream– did I post that recipe?– and it induced a food coma the likes of which… . Well, it’s sort
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I used this recipe to frost the Creole Beauty Cake and substituted chopped canned cherries and cherry juice for orange rind and juice. For the three-layer cake, I made one and one half the recipe. That was enough for a generous heap of frosting between the layers and on top with some running down the
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This was the fabulous three-layer cake I baked for Daughter C’s and Mr. Big Food’s birthday. I didn’t take a photograph of a slice– sorry– but the alternating pink and white with cherry layers give it the look of an extra-special effort cake baked by someone the baker loves.I used pecans instead of almonds (who
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Not for the faint of heart which is probably why it’s so good. CREAM CHEESE POUND CAKE AND VARIATION 2 C chopped pecans 3 sticks butter, softened 8 oz package cream cheese, softened 3 C sugar 6 eggs 3 C flour Dash salt 1 ½ tsp vanilla Preheat oven to 325o. Sprinkle 1 C
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Man, this is so good! Which isn’t surprising… any recipe whose ingredient list begins with “1 stick of butter” has promise! Recipe for PINEAPPLE UPSIDE DOWN CAKE AND APRICOT AND OTHER FRUIT VARIATIONS below. “When the downside is the upside put the whipped cream on the outside.” “Pineapple slices and walnuts make a very beautiful
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Here’s the commentary and photos of last evening’s oven meal. We substituted green beans for lima beans, and made pear cake rather than apple. And we did desire whipped cream on our cake, thank you very much. Pear Cake Deluxe with whipped cream One more thought about oven meals in general. It strikes me that
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This is a cake Mr. Big Food makes fairly frequently because it’s good! TEXAS WHITE SHEET CAKE Makes 1 15×9 inch cake CAKE 1 C butter 1 C water 2 C flour 2 C sugar 2 eggs, beaten ½ C sour cream 1 tsp almond extract 1 tsp salt 1 tsp baking soda Preheat oven
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Looks yummy “Exotic flavor! Great with alcoholic beverages and spiced tea.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) CATHERINE MOORE’S POUND CAKE WITH LEMON GLAZE Makes a 10 inch tube cake—18 to 20 servings 2 sticks (1 C) butter, softened 1 2/3 C sugar, sifted 5 large eggs, at room temperature 2 C flour, spooned
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