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Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 eggs
3 cups all-purpose flour
2 teaspoon lemon extract
1 teaspoon vanilla extract
3/4 cup 7-Up
Confectioners' sugar for dusting
Instructions
Preheat the oven to 325 degrees F. Grease ad lightly flour a 10-inch tube pan. Set it aside. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour. Than add the lemon and vanilla extract. Beat well. Gently fold in the 7-Up 1/4 cup at a time. Pour the batter into the prepared pan. Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the cake comes out clean. Transfer the cake from the oven to a wire rack. Let it cool in the pan for 15 minutes. Unmold the cake onto the wire rack to cool completely. Transfer to a serving platter and dust with confectioners' sugar.
Makes one 10 inch tube cake or bundt pan.
14 Ağustos 2012 Salı
Sweet Potato Pone
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I checked out the cookbook Sweets Soul Food and Memories by Patty Pinner at the library recently. I highly recommend it if you like old fashioned Southern desserts. I wanted to pass on the recipe for Old Fashioned Sweet Potato Pone a family recipe from Patty Pinner. It is interesting, because unlike sweet potato pie filling it is firmer and can be sliced.
Ingredients
2 1/2 cups milk
4 sweet potatoes, peeled and coarsely grated
3 eggs
2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange zest
1/2 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter, softned
Procedure
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Pour the milk into the prepared casserole dish. Stir the grated sweet potatoes into the milk; this will prevent the potatoes from turning dark. In a mixing bowl, beat the egss well. Gradually add the sugar, cinnamon, and cloves, mixing well after each addition. Add the nutmeg, orange zest, and pecans. Mix until all of the ingredients are evenly distributed. Pour the mixture into the potato mixture and mix well. Dot the top with butter. Bake for 1 hour and 45 minutes, or until the pudding is set. Remove the dish from the oven. Let the pudding stand for 30 minutes before serving.
Serves 6 to 8
Recipe courtesy Patty Pinner the author of Sweets Soul Food Desserts and Memories
Ingredients
2 1/2 cups milk
4 sweet potatoes, peeled and coarsely grated
3 eggs
2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange zest
1/2 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter, softned
Procedure
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Pour the milk into the prepared casserole dish. Stir the grated sweet potatoes into the milk; this will prevent the potatoes from turning dark. In a mixing bowl, beat the egss well. Gradually add the sugar, cinnamon, and cloves, mixing well after each addition. Add the nutmeg, orange zest, and pecans. Mix until all of the ingredients are evenly distributed. Pour the mixture into the potato mixture and mix well. Dot the top with butter. Bake for 1 hour and 45 minutes, or until the pudding is set. Remove the dish from the oven. Let the pudding stand for 30 minutes before serving.
Serves 6 to 8
Recipe courtesy Patty Pinner the author of Sweets Soul Food Desserts and Memories
Pumpkin Spice Cupcakes
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Ingredients:
For cupcakes
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can 15oz. solid packed pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 eggs
2 tsp. vanilla extract
1 cup raisins (optional)
2/3 cup walnuts (optional)
For frosting
14 oz. white chocolate, finely chopped
12 oz. cream cheese, soft, room temperature, cut into small pieces
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperture, cut into small pieces
food coloring (optional) orange for (Halloween)
colored sugars (optional)
Procedure:
Preheat oven to 350 degrees F. Line three 12 cup muffin tins with cupcake papers.
To make cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (Helps prevent them from sinking to the bottom of the muffins)
In a large bowl, whisk together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a plastic spatula. Mix until just combined. Do not overmix.
Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and toothpick inserted in the center of cupcake comes out clean. The muffins take 20-25 minutes. Transfer the muffin tins to a wire rack and cool for ten minutes. Then remove the cupcakes from the tins and let cool.
To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Cool until slightly warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on a medium high speed until smooth and blended. Add the melted white chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired with food coloring. Orange food coloring is wonderful for Halloween. Colored sugars can also be used to decorate the cupcakes.
Yield 36 cupcakes.
For cupcakes
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can 15oz. solid packed pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 eggs
2 tsp. vanilla extract
1 cup raisins (optional)
2/3 cup walnuts (optional)
For frosting
14 oz. white chocolate, finely chopped
12 oz. cream cheese, soft, room temperature, cut into small pieces
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperture, cut into small pieces
food coloring (optional) orange for (Halloween)
colored sugars (optional)
Procedure:
Preheat oven to 350 degrees F. Line three 12 cup muffin tins with cupcake papers.
To make cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (Helps prevent them from sinking to the bottom of the muffins)
In a large bowl, whisk together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a plastic spatula. Mix until just combined. Do not overmix.
Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and toothpick inserted in the center of cupcake comes out clean. The muffins take 20-25 minutes. Transfer the muffin tins to a wire rack and cool for ten minutes. Then remove the cupcakes from the tins and let cool.
To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Cool until slightly warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on a medium high speed until smooth and blended. Add the melted white chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired with food coloring. Orange food coloring is wonderful for Halloween. Colored sugars can also be used to decorate the cupcakes.
Yield 36 cupcakes.
Potato Pancakes
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Ingredients
4 Potatoes (peeled & shredded)
1/2 Onion,
1/2 Apple
2 Eggs (lightly beaten)
1/4 cup flour
1 Lemon (juice of 1 Lemon)
2 teaspoons salt
1/2 teaspoon pepper
two tablespoons butter
1/2 cup Vegetable Oil
Preparation
1) Grate the potatoes into a medium size bowl filled with water with a box grater using the side with the largest holes. 2)Dice the apple and onion into small pieces and place in a second bowl and reserve. 3) Remove the grated potatoes from the water and squeeze the water out. Use a thin mesh strainer to remove any excess water over the bowl of water. (Keep the bowl of water it has the potato starch) 4) Place the grated potatoes, diced onion, diced apple, salt, pepper and the juice from one lemon into a bowl and mix together with a fork. 5)Drain the potato water over a fine mesh strainer and pour it out over the strainer obtaining the potato starch. Add this goodness to the potato mixture. Then add 1/4 cup all-purpose flour and mix with fork. If the mixture is too wet add a little more flour. Refrigerate covered with plastic wrap until the pan is ready.
6) Prepare a large frying pan and heat 1/2 cup vegetable oil and two tablespoons butter until it sizzles. Drop a tablespoon at a time of the potato mixture into hot oil. Flatten with a pancake turner. When bottoms are brown turn them over. When done remove and drain on a paper towel lined plate. Serve with applesauce, sour cream or just plain. Serve immediately.
Note: Peanut oil can be used instead of vegetable oil. Once the potatoes are shredded they will start to brown so make sure to keep them covered in water. The potato pancakes can be made large if desired. Fresh or dried herbs are also nice if you have on hand.
4 Potatoes (peeled & shredded)
1/2 Onion,
1/2 Apple
2 Eggs (lightly beaten)
1/4 cup flour
1 Lemon (juice of 1 Lemon)
2 teaspoons salt
1/2 teaspoon pepper
two tablespoons butter
1/2 cup Vegetable Oil
Preparation
1) Grate the potatoes into a medium size bowl filled with water with a box grater using the side with the largest holes. 2)Dice the apple and onion into small pieces and place in a second bowl and reserve. 3) Remove the grated potatoes from the water and squeeze the water out. Use a thin mesh strainer to remove any excess water over the bowl of water. (Keep the bowl of water it has the potato starch) 4) Place the grated potatoes, diced onion, diced apple, salt, pepper and the juice from one lemon into a bowl and mix together with a fork. 5)Drain the potato water over a fine mesh strainer and pour it out over the strainer obtaining the potato starch. Add this goodness to the potato mixture. Then add 1/4 cup all-purpose flour and mix with fork. If the mixture is too wet add a little more flour. Refrigerate covered with plastic wrap until the pan is ready.
6) Prepare a large frying pan and heat 1/2 cup vegetable oil and two tablespoons butter until it sizzles. Drop a tablespoon at a time of the potato mixture into hot oil. Flatten with a pancake turner. When bottoms are brown turn them over. When done remove and drain on a paper towel lined plate. Serve with applesauce, sour cream or just plain. Serve immediately.
Note: Peanut oil can be used instead of vegetable oil. Once the potatoes are shredded they will start to brown so make sure to keep them covered in water. The potato pancakes can be made large if desired. Fresh or dried herbs are also nice if you have on hand.
I'm Back
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I have not been updating this blog as often as I would like, since creating the Tamela Wolff Photography Blog. http://tamelawolffphotography.blogspot.com/
I have also been busy starting my career in Photography. I still enjoy food and cooking, but I feel my passion is with making images and that is my media of expression. If you are interested in viewing my photographs they are on the photo sharing site Flickr http://www.flickr.com/photos/cheftami/ I hope to see you there. Until then Carpe Diem.
I have also been busy starting my career in Photography. I still enjoy food and cooking, but I feel my passion is with making images and that is my media of expression. If you are interested in viewing my photographs they are on the photo sharing site Flickr http://www.flickr.com/photos/cheftami/ I hope to see you there. Until then Carpe Diem.
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