Best Two-Egg Cake

Mom's yellow cake recipe

1/2 c butter

1 1/2 c sugar

2 1/4 c sifted cake flour

2 1/2 t baking powder

1 t salt

1 t vanilla

2 eggs

1 c plus 2T milk

sift dry ingredients into bowl. Add butter and 2/3 c milk and vanilla. Beat on low for 1 minute. Add remaining milk and eggs. Beat on low for 30 seconds. Scrape bowl and Beat at high for 1 minute. Bake in 2 8" rounds at 350 for 23- 25 minutes.

NOTE: I usually did this recipe at 1 1/2 times the amounts, because I found it wasn't enough. Doubled, I think it make 9" rounds plus some cupcakes. or a 9x13 and some cupcakes.

Here are the amounts I used for 1 1/2 times the recipe:

3/4 c butter

2 1/4 c sugar

3 3/8 c sifted cake flour

3 3/4 t baking powder

1 1/2 t salt

1 1/2 t vanilla

3 eggs

1 1/2 c plus 3T milk

I made some changes to this cake that I'm very happy with so I'm leaving it here-

3/4 c butter

2 1/4 c sugar

3 3/8 c sifted flour

3 3/4 t baking powder

1 1/2 t salt

1T vanilla

1 egg, plus 2 egg whites

1 1/2 c plus 3T milk

1/2 cup sour cream

Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly.

Bake in 2 8" rounds (plus one pan of mini cupcakes)at 350 for 23- 25 minutes.

Caramel Corn

Mom and I made this last time she was visiting. SO GOOD!!

Ingredients:

• 10 to 12 quarts of freshly popped popcorn (1 lb. uncooked kernels) (Mom and I preferred 10-11 quarts)
• 1 1/2 cups butter
• 3 cups brown sugar (I prefer dark)
• 3/4 cup corn syrup or simple syrup (mom liked light corn syrup, I like dark corn syrup, it seemed to add more flavor)
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Preheat the oven to 250°F (120° C) . Place the popped popcorn in two very large baking or roasting pans with high sides.
2. Melt the butter in a large saucepan over medium heat. Add the brown sugar, corn syrup and salt. Increase the heat and stir constantly until the mixture begins to boil. Allow the syrup to boil undisturbed for four minutes.
3. Stir in the vanilla and baking soda, and immediately pour the hot syrup over the popcorn. Stir to coat the popcorn evenly with the syrup.
4. Bake the popcorn for one hour, stirring every 15 minutes. Each time the popcorn is stirred, rotate the pans from top to bottom and front to back. (I made it in a smaller oven once with one on top, and one on bottom, and they both burned within the first 10 minutes. Also, it really needs the whole hour)
5. Allow the popcorn to cool completely before storing in airtight containers. (Continue to stir while it cools so that it doesn't stick together)

http://party-food-recipes.suite101.com/article.cfm/how_to_make_caramel_popcorn

Taco Seasoning

Original recipe times 6

6 Tablespoons chili powder (3/8 cup)
3 Tbsp cumin
2 Tbsp black pepper (1/8 cup)
2 Tbsp salt (1/8 cup)
1 Tbsp paprika
1 Tbsp oregano
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
6 pinches cayenne

 

If you want just enough for one time, weirdo

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne, to taste)

Combine all ingredients and store in an airtight container. I use an empty glass spice jar that has been washed out.

http://www.recipezaar.com/Basic-TacoFajita-Seasoning-81428

Scones

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 5 tablespoons salted butter**
• 1/2 cup dried craisins
• 1/2 cup milk**
• 1/4 cup sour cream**
• cinnamon sugar
  

1. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the craisins. Mix together milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
2. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Sprinkle with cinnamon sugar. Let them rest for about 10 minutes, and preheat the oven to 400 degrees during this time.
3. Bake for 10 to 15 minutes in the preheated oven, until the tops don't cave in easily when you press on them
   

Adapted from here
http://allrecipes.com/Recipe/Worlds-Best-Scones-From-Scotland-to-the-Savoy-to-the-US/Detail.aspx

**I used vanilla rice milk, earth balance, and either canola oil mayonnaise or apple sauce

Chocolate Torte

Warning: This is a high maintenance cake.......BUT it is also quite possibly the best chocolate dessert I've ever had. I wouldn't really call it a cake, it's not "cakey" since there's no flour. It's just so so good. It's a whole lotta chocolate though so you have to be into that kinda thing. This is my new "special occasion" dessert. Yum.

Flourless Chocolate Cake with Chocolate Glaze
For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/5872

Garlicky Baked Fries

8-10 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12-16 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
4. Boil the cut potatoes for a few minutes and dry with paper towels.
5. Add the potatoes to the bowl with the garlic mixture and toss to coat.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

“Buttercream” Frosting

*½ c. palm shortening (I use Spectrum brand, called All vegetable shortening)

¼ c. vanilla rice milk

3 c. powdered sugar

1 tsp. vanilla extract

1/4 cup cocoa (optional, for chocolate icing)

Cream shortening, milk, and vanilla. It takes a really, really long time. Add sugar, sifted if you don't want lumps. Add cocoa (again, sifted). Beat until smooth.

Doubled, this makes enough to frost and decorate a 2 layer round cake, with some left over. I also made 1 1/2 times for a 2 layer cake that wasn't going to be decorated, and it made just barely enough. Unless you like a ton of frosting, in which case you might want to make more.

http://www.kathysrecipebox.com/?p=64

*I substitute 1/4-1/3 of the shortening with earth balance. Makes for a more buttery taste.

Allergen free Chocolate Cake

1 c. sugar

1 ½ c. flour

½ tsp. salt

¼ c. cocoa

1 tsp. baking soda

1 Tbs. vinegar

1/3 c. canola oil or coconut oil melted

1 tsp. vanilla

1 c. cold water

1/4 cup heaping of apple sauce (optional)

Mix in order given. Pour into ungreased 8″ square pan. Bake at 350°F for 35 minutes (21 minutes for regular cupcakes, 15 minutes for mini cupcakes).

http://www.kathysrecipebox.com/?p=49

Chocolate Chip Cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet (they shape better while baking if refrigerated before baking).
7. Bake for 9-10 minutes or just until edges are light brown.