Black Magic Cake

Ingredients

1 3/4 c

all-purpose flour

2 c

sugar

3/4 c

cocoa powder

2 tsp

baking soda

1 tsp

baking powder

1 tsp

salt

2

eggs

1 c

strong black coffee, cooled

1 c

buttermilk

1/2 c

vegetable oil

1 tsp

real vanilla extract

CHOCOLATE FROSTING

1/2 c

margarine, softened

2 oz

melted unsweetened chocolate, cooled

3 c

powdered sugar

3 Tbsp

milk

2 tsp

real vanilla extract

Dry ingredients added to the bowl.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Wet ingredients added to the bowl.

Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.

Batter poured into a baking dish.

Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

Baked chocolate cake cooling.

Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

Whipping the frosting ingredients together.

Combine frosting ingredients and mix with a hand or stand mixer.

Black Magic Cake frosted.

Spread frosting on cooled cake.

Blackberry-Swirl Pound Cake

 

Blackberry-Swirl Pound Cake

 
Great Beautiful Cake your family will love.

a jar blackberry jam

1/2 cup unsalted butter, room temperature

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 T sugar 

1 1/2 cups self-raising flour

2 large eggs, slightly beaten

1/2 tsp pure vanilla extract

1/2 cup sour cream, room temperature

1.  Preheat oven to 350.  Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang. 

2.  In a food processor, puree blackberries with 2 T sugar.  In a medium bowl, whisk together flour, salt, and baking powder.

3.  In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour  in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

4.  Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack 30 minutes.  Lift cake out of pan and place on a serving plate.  Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.

Blackberry Jam

How To Make Home Made Chicken Broth

Onion Biscuits

 Flaky, tender sour cream and onion biscuits 

Yield: 8 biscuits

Ingredients

8 scallions

12 tbsp chilled unsalted butter, divided

1 tsp freshly ground black pepper

1¼ tsp sugar

2½ cups self-raising flour

1¼ cups sour cream

Instructions

Heat oven to 425F.

Trim the roots from the scallions. Thinly slice crosswise and set aside.

Melt 2 tbsp of the butter and set aside.

Whisk together black pepper and sugar, and flour in a large bowl.

Cut the remaining 10 tbsp of butter into ½-inch pieces. Use your fingers to cut the butter into the flour mixture, smashing it with your fingers and rubbing it into the flour until there are mostly pea-sized bits of butter. Add in the scallions and toss to combine.

Create a well in the center of the dough and pour the sour cream into the center. Use a fork to mix it together until clumps start to form.

Pour the dough onto a lightly floured surface and knead until it starts to come together. Pat the dough into an 8x4-inch rectangle.

Working from a short side, fold the dough into thirds as you would a piece of paper if you were trying to fit it into an envelope. Pat it again into an 8x4-inch rectangle then fold it in thirds again. Pat again into an 8x4-inch rectangle.

Cut the rectangle into 8 equal sized biscuits. Brush with the reserved melted butter. 

Spaghetti Squash

 

Fried Cornbread - Southern Cornmeal Hoecakes

 

Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great -great -great grandmother.

1 1/2 cups self raising flour

1 1/2 cups self raising cornmeal 2 Tablespoon Sugar 3 Large Eggs 1/4 cup Melted butter 1 Cup Buttermilk or whole milk 2/3 Cup Water Choice of Oil In a large bowl, put in all the dry ingredients, in a medium size bowl, beat the eggs, add the buttermilk, butter & water until combined. Wisk gently the wet mixture with the dry until combined. Heat oil over medium in a large non stick or cast iron skillet. Ladle in the batter sort of thin. Fry on both sides until golden brown. Serve with your choice of butter & syrup.