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Wednesday, December 2, 2015

Pound Cake With Pineapple Glaze


I am so happy to share this recipe with all of you....It's just wonderful!!! Go to soulfoodqueen.net and get the recipe.

I got the pound cake recipe on.
http://granddiamondseasoning.com/recipes/view/homemade_7up_pound_cake

I want you to look at the video and follow her lead. it is just the right steps in making this cake she is great!





7 Up Pound Cake

Ingredients

3 Sticks Unsalted Butter, room temperature

3 Cups Granulated Sugar

5 Whole Eggs, room temperature

1 Tablespoon Lemon Extract

1 Teaspoon Pure Vanilla Extract

1 cup  Ounces 7 up  room temperature

3 Cups Cake Flour

Directions

Preheat oven to 350 degrees

In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.

Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.

Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.

Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.

http://granddiamondseasoning.com/recipes/view/homemade_7up_pound_cake


All I had to do next is make my recipe for my pineapple glaze and Wow!

Pineapple Glaze

1 can good brand pineapple chucks

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

1/2 stick Butter

1/2 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.

,

Tuesday, December 1, 2015

Good Gumbo Recipe

Good Gumbo Recipe:

Yes!!!You do not need to make a roux if you don't want too...

Seafood Gumbo Recipe Without A Roux


Ingredients

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1 1/2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf, crushed

1 teaspoon salt

3/4 cup vegetable oil

2 cups chopped celery

2 cups chopped onion

2 cups chopped green bell pepper

1 teaspoon minced garlic

3 tablespoons file powder

1 1/2 cups dice tomatoes

7 cups fish stock

2  pound chicken breast

2 pound fish

1 pound turkey ham

! pound beef sausage

Directions

Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.

Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.

Add dice tomatoes , and stir as it reduces over high heat. Add fish stock boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

add meats. Cover, and wait 15 minutes. When ready to serve add fish Turn off heat, and let stand for 10 minutes. Serve.

Gumbo History

For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.


It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.

Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.



"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.

Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.

Gumbo is serve from the pot on the stove.




Just dance to zydrco



Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of  West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.

The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),


Or roux, the French base made of flour and fat


 or orka from the African.


In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.


Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.

Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.


Creole and Cajun gumbos are served over hot rice.




Tuesday, November 17, 2015

Patti LaBelle's Sweet Potato Pie Recipe

NOV 15, 2015


If you can't find Patti LaBelle's sweet potato pie at Wal-Mart -- the one that went viral this season, thanks to a fan's YouTube video -- you can always make this recipe of hers at home. This makes a light-textured pie, not too sweet and with a nice spice flavor, with a flaky and tender crust. In LaBelle's 1999 cookbook, she called this Norma's Black-Bottom Sweet Potato Pie. "Black-bottom" is a reference to the technique of baking the crust first with a little brown sugar on it before filling with the sweet potato mixture and baking again.

You'll need a 9-inch deep-dish pie plate.

Make Ahead: The pie crust dough can be refrigerated for up to 3 days. Any leftover pureed sweet potatoes can be frozen for up to 6 months. The pie can be baked and refrigerated a day in advance.

SERVINGS:

Tested size: 8-10 servings; makes one 9-inch pie

INGREDIENTS

FOR THE CRUST
1 1/2 cups flour, plus more for the work surface
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
1/3 cup ice water
1 tablespoon melted unsalted butter
1/4 cup packed light brown sugar
FOR THE FILLING
Salt
3 large orange-fleshed sweet potatoes, scrubbed
7 tablespoons (most of 1 stick) unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
DIRECTIONS

For the crust: Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.

Stirring with the fork, gradually add enough of the water until the mixture clumps together (you might need more or less water). Gather up the dough and press it into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, and as long as 3 days.

Lightly flour a work surface. Place the chilled dough on it; roll out to a round that's 13 inches across. Fold the dough in half.

Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the scraps for another use.)

Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).

For the filling: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.

Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend until creamy and smooth. You'll need 3 cups for the filling; scoop out the remainder and reserve for another use.

Preheat the oven to 400 degrees.

Uncover the pie shell; brush the interior with the 1 tablespoon of melted butter. Sprinkle the 1/4 cup of brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) Let it cool.

Meanwhile, add the brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.

Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, 1 to 1 1/2 hours.

Transfer to a wire rack to cool completely, then cover loosely with plastic wrap and refrigerate until ready to serve.


Sunday, November 1, 2015

Too Much Chocolate Cake


Too Much Chocolate Cake



It is very chocolaty.

1 (18.25 ounce) package devil's food cake mix 

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream
 
1 cup vegetable oil 

4 eggs

1/2 cup warm water 

2 cups semisweet chocolate chips 

Preheat oven to 350 degrees F 175 degrees C

Get a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at an hour and put onto a plate. Add chocolate frosting warm{ not real hot } place in a microwave and pour over cake.

Thursday, October 22, 2015

Red Velvet Cake 2

 
 
 
2  ounces red food coloring

2  tablespoons cocoa

1⁄2 cup butter

1 1⁄2 cups sugar

2  eggs

1  cup buttermilk

2 1⁄2 cups cake flour

1  teaspoon salt

1  teaspoon vanilla

1  teaspoon baking soda

1  teaspoon white vinegar



Directions

Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
Add eggs.
Alternate adding the buttermilk with the cake flour.
Add salt and vanilla.
Put 1t soda into 1T white vinegar and fold this mixture into the batter.
Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.

Red Velvet Original Frosting

 5 tablespoon flour

 1 cup powdered sugar

 1 teaspoon vanilla extract

 1/2 lb Butter

 1 cup Milk

Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar,and vanilla. Beat the two mixtures together add the flour, milk mixture a little at a time to the butter ,sugar,vanilla mixture until it is the consistency of whipped cream.