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The Best Recipes Ever
For example, I will be documenting the cake/baked good process. This is not only for others who might be interested in the goods-making, but it is also for myself; I have referenced back to some of these pictures every now and then to make sure I am doing things right my own self!
Strawberry Cake
2 cups all-purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350. Grease and flour cake pan (13x9x2 inches OR 2 round layer pans that are 8 inches across). Measure all ingredients into large mixer. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl constantly. Pour into pans. Bake oblong 40-45 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
Cut the tops off the layers and set these aside. Place one layer on a round plate; ice the top with icing* and cover the layer with sliced strawberries. Place the other layer on top of the strawberries, and press down lightly to ensure layers adhere to one another. Top the cake with icing and another layer of strawberries. Ice the sides of the cake with icing and refrigerate for 2-3 hours before enjoying.
For the Pastry Cream/Icing:
1 cup milk
3 egg yolks
1/2 cup sugar
1/4 cup flour
1 tablespoon butter
1 tablespoon vanilla
1 small tub Cool Whip
In a saucepan, heat milk to boiling point and remove from heat. In mixing bowl, beat eggs until smooth. Gradually add sugar and continue beating until pale yellow. Beat in flour. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water/double boiler. Heat until thickened; remove from heat ~2 minutes later. Stir in butter and vanilla.
*Once the pastry cream is cooled and you are ready to ice the cake, combine equal parts pastry cream and Cool Whip in a separate bowl. Once mixed, ice the cake with icing; the Cool Whip makes the pastry cream spread better and last longer. If you desire, add 1 drop of yellow or red food coloring to the icing to give your strawberry cake some colorful style!
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350. Grease and flour cake pan (13x9x2 inches OR 2 round layer pans that are 8 inches across). Measure all ingredients into large mixer. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl constantly. Pour into pans. Bake oblong 40-45 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
Cut the tops off the layers and set these aside. Place one layer on a round plate; ice the top with icing* and cover the layer with sliced strawberries. Place the other layer on top of the strawberries, and press down lightly to ensure layers adhere to one another. Top the cake with icing and another layer of strawberries. Ice the sides of the cake with icing and refrigerate for 2-3 hours before enjoying.
For the Pastry Cream/Icing:
1 cup milk
3 egg yolks
1/2 cup sugar
1/4 cup flour
1 tablespoon butter
1 tablespoon vanilla
1 small tub Cool Whip
In a saucepan, heat milk to boiling point and remove from heat. In mixing bowl, beat eggs until smooth. Gradually add sugar and continue beating until pale yellow. Beat in flour. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water/double boiler. Heat until thickened; remove from heat ~2 minutes later. Stir in butter and vanilla.
*Once the pastry cream is cooled and you are ready to ice the cake, combine equal parts pastry cream and Cool Whip in a separate bowl. Once mixed, ice the cake with icing; the Cool Whip makes the pastry cream spread better and last longer. If you desire, add 1 drop of yellow or red food coloring to the icing to give your strawberry cake some colorful style!
Banana Licuado Recipe
Thank you to the Dallas Morning News for printing this and to Leonardo Spencer, owner of El Tizoncito Taqueria, for sharing the recipe.
1 small ripe banana
16 ounces milk
2 tablespoons sugar
drop of vanilla
ground cinnamon for garnish (I personally find this part optional, especially if I'm taking the drink to work.)
Combine banana, milk, sugar and vanilla in a blender until smooth. Pour into glasses, sprinkle with cinnamon. Makes 2 servings.
*So basically, if you're me, and only want one serving, you can still use the 1 whole banana (nothing wrong with well-placed potassium) and just use less milk, especially since the milk poofs up when you blend it.
1 small ripe banana
16 ounces milk
2 tablespoons sugar
drop of vanilla
ground cinnamon for garnish (I personally find this part optional, especially if I'm taking the drink to work.)
Combine banana, milk, sugar and vanilla in a blender until smooth. Pour into glasses, sprinkle with cinnamon. Makes 2 servings.
*So basically, if you're me, and only want one serving, you can still use the 1 whole banana (nothing wrong with well-placed potassium) and just use less milk, especially since the milk poofs up when you blend it.
Sugar Cookies
3/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla (1/2 teaspoon if using Adams Extract "Twice as Strong")
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix thoroughly shortening, sugar, eggs, and flavoring. Blend in flour, baking powder, and salt. Cover; chill at least an hour. Heat oven to 400. Roll dough 1/8 inch thick. Cut into desired shapes. Place on un-greased baking sheet. Bake 6-8 minutes until very light brown.
*For me, I mix the sugar and shortening together first. Make sure they are creamed together well. Then, add the eggs and vanilla. Slowly add the flour, maybe a 1/4 cup at a time while the mixer is still running. Don't forget the baking powder and salt. As for chilling, make the dough the night before and refrigerate it overnight. That way, you know it is good and ready the next day for rolling out. And set the timer for a little less than 5 minutes and check on the cookies. They just might be ready...
1 cup sugar
2 eggs
1 teaspoon vanilla (1/2 teaspoon if using Adams Extract "Twice as Strong")
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix thoroughly shortening, sugar, eggs, and flavoring. Blend in flour, baking powder, and salt. Cover; chill at least an hour. Heat oven to 400. Roll dough 1/8 inch thick. Cut into desired shapes. Place on un-greased baking sheet. Bake 6-8 minutes until very light brown.
*For me, I mix the sugar and shortening together first. Make sure they are creamed together well. Then, add the eggs and vanilla. Slowly add the flour, maybe a 1/4 cup at a time while the mixer is still running. Don't forget the baking powder and salt. As for chilling, make the dough the night before and refrigerate it overnight. That way, you know it is good and ready the next day for rolling out. And set the timer for a little less than 5 minutes and check on the cookies. They just might be ready...