White Cake

1 c. milk
6 egg whites
2 t. vanilla
2 1/2 c. cake flour
3/4 c. sugar
1 T. baking powder
1 t. salt
12 t. butter (soft but cool)

Preheat oven to 350. In a medium bowl, whisk until combined the milk, egg whites, and vanilla. In a stand mixer, combine the flour, sugar, BP, and salt. While the mixer is running on low, add the butter a tablespoon at a time. Let the mixer continue until there are no visible chunks. Add all but a half cup of the milk mixture. Beat on medium for about 90 seconds until light and fluffy. Scrape the sides and add the remaining milk mixture. Combine on low, then take up to medium for another 30-60 seconds.

Texas Cake

This is the cake recipe that I used to teach my children to bake. It is the most forgiving cake recipe I have ever come across. At 3 years old, my daughter was cracking eggs, stirring chocolate, and measuring flour with this recipe.

2 c. flour
1 c. sugar
1/2 t. salt
1 t. baking soda
2 eggs
1/2 c. buttermilk or sour cream or plain yogurt
1 c milk
1 c. chocolate chips
1 c. butter
1/4 c. cocoa powder

Preheat oven to 350. In a medium bowl, put in the chocolate chips then the butter. Melt in the microwave. Stir it all together. Add the cocoa powder and stir until well combined.

In a large bowl mix together flour, sugar, salt, & baking soda. Crack the eggs into a cup. Measure the buttermilk & milk together. Put all the things in the large bowl and stir together until well combined. For denser cake, beat the eggs in well.

Makes 2 rounds or 18 cupcakes. Bake a cakepan for 30 minutes or cupcakes for 22 minutes. Doubles well, does not tripple.

Egg Nog

dozen eggs
1 1/3 c. powdered sugar
1/2 gallon whole milk
1 orange
1 T. vanilla
pint whipping cream
nutmeg

Separate eggs. Beat whites with 2/3 c. powdered sugar to soft peaks. Beat yolks with 2/3 powdered sugar util light & thick. Beat whipping cream until thick but still wet. Fold everything together and chill for at least 2 hours.

Pizza Dough

1 1/4 c. warm water
1 T. yeast
1 T. honey
1 t. salt
2 c. bread flour
1 c. wheat flour
olive oil

Dissolve water, yeast, & honey in a bowl and let develop. Add flour & salt and kneed until dough is smooth and firm. Place in lightly oiled bowl and cover. Let set for 45 minutes. Preheat oven to 400 with pizza stone. Roll out on cornmeal. Let rest 10 minutes. Poke with a fork and then bake for 6 minutes. Top with whatever you like and then bake an additional 10-12 minutes. Makes 2-3 crusts.

Polenta

olive oil
small onion, finely minced
3 cloves garlic, pressed
1 quart chicken stock
1 c. corn meal
3 T. butter
1 1/2 t. salt
1/4 t. ground pepper
2 oz. parmesan, grated

Preheat oven to 350. In a cast iron dutch oven, cook onion & garlic in the oil. Add the salt & stock and bring to a boil. Gradually add cornmeal while whisking. Put pot in the oven & stir every 10 minutes until thick and creamy, about 40 minutes. Add butter, pepper, & parmesan. Serve as is or pour out onto parchment covered cookie sheets & chill. Cut into squares and fry or grill. Serves 6.

Brownies

Melt together:
1 1/2 c. chocolate chips
1/2 c. butter

Then add:
1/3 c. almond butter
1/4 c. sugar
1/3 c. buttermilk
1 t. vanilla

Beat in, one at a time:
4 eggs

Separately, whisk together:
1 c. flour
1/3 c. cocoa powder
1/2 t. salt

Fold the two mixtures together then add:
1 c. chopped nuts (optional, recommended: almonds or hazelnuts. save some to sprinkle on top)

Pour into a parchment lined 8″ square dish & bake for 30 minutes at 350

Hawaiian Pasta Salad

1/2 lb. pasta
2 carrots, julienned
1 med zucchini, julienned
1 red pepper, julienned
3 green onions, chopped
1 clove garlic, pressed
1 t. grated ginger
handful basil, chopped
handful cilantro, chopped
1 c. chopped fresh spinach
1 T. white wine
2 T. mango juice (or OJ)
2 T soy sauce
1 T. olive oil
1 T. sesame oil
1 T. lime juice
1 lb. scallops and/or shrimp (optional)

Prepare pasta. Lightly cook veggies. Add sauce & simmer briefly. Toss pasta with veggies, spinach, & seafood.

Hackbraten

because “hackbraten” is so much more fun to say than “meatloaf”

veg. oil
1 carrot, finely diced
2 stalks cellery, finely diced
1 medium onion, diced
2 cloves garlic, pressed
1 T. salt
1 T. ground pepper
1/4 t. cayanne
1/2 t. cumin
1/2 t. nutmeg
1 t. paprika
2 lbs. ground beef
1/2 lbs. ground pork
4 eggs
1 c. ketchup
1 c. 1/2 & 1/2
1 c. quick oatmeal

Sauté veggies until tender. Add seasonings to veggies. Mix everything together until well blended. Pack into 2 bread pans & cover with foil. Bake at 400 for 1 hour. Remove foil & bake 15 minutes or until the top browns.

Tortilla Soup

For Roz, who told me he loved me over my first bowl of tortilla soup.

12 corn tortillas
canola oil
salt
1 lb. cooked chicken, shredded
6-8 c. chicken broth
1 small onion
3 cloves garlic
1 can diced tomatoes
2 chipotle chiles
1 T. adobo sauce
2 T lime juice
1 avocado, diced
12 oz cotija cheese
fresh cilantro, chopped
crema (or sour cream)

Preheat oven to 425. Slice tortillas & coat with oil & bake for ~ 14 minutes, tossing about half way though, until tortillas are crispy but not burnt. Puree in processor or blender: onion, garlic, tomatoes, chiles, adobe. Cook the tomato sauce in oil for 10 minutes. Add the broth, chicken, & lime juice. To serve, place some toasted tortillas, chopped avocado, and crumbled cheese in a bowl. Ladle in broth and chicken. Top with a dollop of crema and sprinkling of cilantro.