Texas Cake

Dessert

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

Beverages

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

Separate eggs. Beat whites with 1/3 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

Main Dish

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

Carb Side Dish

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.

Hawaiian Pasta Salad

Main Dish

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

Main Dish

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.

To make a vegetarian version, replace the ground meats with TVP hydrated in stock and butter.

Tortilla Soup

Main Dish

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.

Pumpkin Cheesecake

Dessert

CRUST:
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar

CHEESECAKE:
3 – 8 oz. packages of softened cream cheese
1 c. sugar
1/4 c. brown sugar
2 eggs
1 3/4 c. pumpkin
2/3 c. evaporated milk
2 T cornstarch
1 1/4 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger

Combine the crust ingredients and press into the bottom and an inch up the sides of a 9″ spring form pan. Bake @ 350 for 6-8 minutes. Do not allow to brown. Cool for 10 minutes.

Beat the cream cheese, sugar, & brown sugar until fluffy. Beat in the eggs, pumpkin, & evaporated milk. Add cornstarch & spices. Beat well & pour into the crust. Bake @ 350 for 55-60 minutes or until edge is set & center moves slightly. Turn off the oven and stick a wooden spoon in the door and let the cheesecake cool in the oven. Chill overnight.

Moroccan Chicken

Main Dish

4 chicken thighs
oil
med onion
4 carrots
garlic
ginger
1/2 t. paprika
1/4 t. cumin
1/4 t. coriander
pinch cinnamon
pinch cloves
pinch cardamom
salt
pepper
2 T. honey
1/2 T lemon juice
1 c. chicken broth
1/3 c. kalamatas
1 T. cilantro
1 lg can diced tomatoes

braze chicken on med-high in oil (5-8 min/side) remove and cover. Remove all but 1 T. fat. Cook onions & carrots util soft, add spices and cook 2 min. Add remaining ingredients and simmer 20 min. Shred chicken and return to pot. Serve with couscous

Alternate ingredients:
onion
carrot
garlic 
zucchini
tomato
shredded chicken
paprika, coriander, ginger, cinnamon, turmeric, cumin, salt
chopped dried apricots
chopped kalamatas
chopped almonds

Veggie Version

sm-med butternut squash
1 c. red lentils
1 med onion, diced
half a head of garlic, chopped
1 T. fresh ginger
2 cans garbanzo beans
2 cans diced tomatoes
2 c. veggie stock
1t. cinnamon
1t. cumin
1t. turmeric
1 t. paprika
1 t. coriander
salt to taste

Dutch Baby

Breakfast

Preheat oven to 425. In medium bowl whisk together:
4 eggs
3/4 c. milk
salt
Slowly add while whisking until smooth:
3/4 c. flour
In a 12 in a cast iron skillet, melt:
3 T. butter
Pour batter into skillet and place into preheated oven. Bake until puffy and golden brown, 15-20 minutes. While baking, in a separate skillet, brown:
1 lb. Italian sausage
Remove from pan, and in the fat left behind, cook:
4-5 chopped apples
1 t. ginger powder
When the egg pancake comes out of the oven, fill with apples, sausage, then top with:
4 oz grated white cheddar