This blog has been upgraded to MT4. I don’t expect to do all of the funky template changes, as what’s here works just fine, but this is the best way to actually test it.
Author: Dave the Hubby
Spiced Pumpkin Cake
Very moist pumpkin spice cake. First tried for Thankgiving Dinner, 2007
Ingredients:
3 c flour
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
¼ tsp ground clove
1¾ tsp ground allspice
1 tsp salt
½ tsp ground nutmeg
—
1½ c sugar
1 c (packed) golden brown sugar
1 c butter (melted)
—
5 large eggs (at altitutde; 4 at sea level)
29 oz. pumpkin
1 tbsp vanilla extract
1 tbsp grated orange peel
¾ c raisins (optional)
¾ c sweetened flaked coconut, plus extra for garnish (optional)
Instructions:
- Preheat oven to 350F.
- Butter a 9×13 pan.
- Sift flour and spices into a medium bowl.
- Beat both sugars and oil into a large bowl until combined into a grainy mixture.
- Add eggs one at a time, beating until well blended after each addition.
- Add pumpkin, vanilla, orange peel, and beat until well blended.
- Add flour mixture, and beat until just incorporated.
- (Optional) Stir in raisins and coconut.
- Pour into pan; bake for about 1 hour (when tester inserted into center comes out clean).
- After cool, top with a frosting.
This cake comes out incredibly moist — it almost seams undercooked, but it’s not. It can be made a day ahead of time, covered and refrigerated; let stand at room temp an hour before serving.
Variations: This recipe is originally designed as a layer cake — using 15 oz. of pumpkin, and putting into two 9″ cake pans. Originally set to use 2 tsp ginger instead of cloves, and canola oil instead of butter.
Source: Bon Appetit, 10/2007
Cream Cheese Frosting
This frosting was originally from a Bon Appetit Spiced Pumpkin Layer Cake, but has been tweaked a bit by Margie and Ginger, and can be used on a variety of cakes.
Ingredients:
8 oz. cream cheese, room temp.
10 tbsp (1¼ sticks) unsalted butter, room temp.
—
¼ c spiced rum
1 tsp vanilla extract or paste
—
4½ c powdered sugar
Instructions:
- Beat cream cheese and butter with an electric mixer in a large bowl until smooth.
- Beat in rum and vanilla.
- Add powdered sugar (best to do in three additions, beating just until frosting is smooth after each addition; if you overbeat the frosting will become too soft to spread).
Source: Bon Appetit, 10/2007
French Toast a la Dave
Dave the Hubby says: Breakfasts on Saturday, growing up, were always something battered, a rotating menu of pancakes, waffles (both made via Bisquik) and french toast. Years later, I did some research and cobbled together this recipe. I always keep slowly ratcheting up the extra spices — which should be, of course, to taste, the point here being that there’s more to french toast than egg and milk batter. Spice it up!
Ingredients:
- 4 eggs, whole and beaten
- 1 cup milk
- 1 tsp sugar
- 1½ tsp vanilla
- 1½ tsp cinnamon
- 1 tsp nutmeg
- 4 slices of bread
A note on bread: Bread selection is important in French Toast. You want something that will soak up the batter quickly and thoroughly, but won’t get soggy and tear. Heavier breads seem to do better; thicker slices work, too, but may not soak through. Make sure that if the bread has a flavor, it complements the spices above and whatever toppings you’re putting on. I prefer something on the soft side, but thin/sandwich cut. Other people prefer a thick slice. The bread should be soft enough to soak up the egg/milk mix, hearty enough to maintain its integrity when dredging and flipping, and of a taste not to conflict with the spices or topping. White or buttermilk work great.
A note on toppings: I’m a butter and maple syrup guy. Never been much into the powdered sugar, or the fruit syrup, but your mileage may vary. Whatever, make sure you have plenty on hand before starting the toast!
Directions:
- Blend all of the above in a bowl. Pour into a 9×13 pan.
- Heat flat griddle on medium-low (about 1/3 of the way on our stove).
- Dredge pieces of bread through the mixture, getting them battered on both sides. Let any excess drip off for a second, then put on the griddle. Cook on both sides until a thin brown crust appears. Toast should be crispy on the outside, still a bit tender (though not goopy) on the inside.
- Top with butter and syrup, or your favorite toppings (see above)
Serves: Four pieces, or so my notes say. I almost always double the recipe, and it goes further than 8 slices. Most adults will eat 4, but poll your guests before starting. The mix, being eggs and milk, probably won’t keep long. You may be better off making as much toast as you can and freezing the leftovers for mid-week snacking.
Source: Dave the Hubby
Cajun Coconut Spam Fritters
Hrm. Yes, Spam. We had a Hawaiian-themed murder mystery, complete with Luau, so Margie (playing the cook/witch doctor) cooked up some yummy hors d’oevres, including stuff involving Spam. While subject to much ridicule, these were actually — tasty. Who’da thunk?
Ingredients:
- 1 Spam Classic (12 oz.)
- 1½ cups Bisquik (or similar complete pancake mix)
- 2 tspn Cajun seasoning
- 1 cup milk
- 1½ cups shredded coconut
Directions:
- Preheat oven to 375F
- Cut Spam into 32 spears.
- Place a wooden toothpick lengthwise into each spear.
- In a bowl, combine pancake mix and cajun seasoning, gradually adding milk, stirring until smooth.
- Dip each spear into batter, roll in coconut until lightly coated.
- Place on baking sheet. Bake 10-13 minutes, turning halfway* through baking, until golden brown and batter is cooked through.
Serves: 32 or so, depending on how you slice it (so to speak).
Notes: These are tasty on their own, but the recipe notes you can dip in sweet-n-sour sauce. Turning wasn’t necessary in a convection oven.
Source: Hormel, of course.
Mary’s Mom’s “Spaghetti”
After extolling Aunt Elda’s Casserole, I have to add a word about Mary’s Mom’s Spaghetti. I remember being served this many years back at Mary’s Dad’s house, and being amazed how much like AEC it was. Well … yeah. Welcome to classic American casserole cooking. This one is a bit fancier (despite including catsup), but just as yummy.
Ingredients:
- 1½ lbs. Ground Beef
- 2 cloves Garlic
- 2 large Onions, chopped
- 8 oz. Rotini style pasta
- 16 oz. Tomato Sauce
- 16 oz. Water (use the tomato sauce can)
- ½ c. Catsup
- 1 tsp. Chili Powder
- ½ tsp. Allspice
- 1/3 tsp. Majoram
- 1/3 tsp. Thyme
- 1 dash Sugar
- 1 c. Mexicorn
- 1 can Mushrooms, Canned
- ½ c. Parmesan Cheese, shredded
Directions:
- Brown beef, garlic, onion.
- Make pasta.
- Combine all in a casserole, top with cheese.
- Bake 45 minutes at 350-375°
Serves: The note indicates “a single batch is plenty.”
Note: Not really “spaghetti,” but the rotini give it some scoopable substance, and catch the sauce nicely. Could be done with any pasta (with slightly different results).
Source: MEO
Aunt Elda’s Casserole
So things have been kind of slow here in the Kitchen for a while, so Dave the Hubby decided maybe he should rummage around for some stuff himself. He used to be a bit of a recipe-bound cook himself, albeit nothing quite as yummy or creative as Margie. Nevertheless, maybe it’s time to record some of those Old Standards / Comfort Foods from days gone by …
This recipe is no doubt from some sort of magazine article, but Dave’s family was introduced to it on a visit to Aunt Elda up in Sacramento. Hence it became known in the family as “Aunt Elda’s Casserole.” From that day, a long-time family standard.
Ingredients:
- 8 oz. Pasta (rotelle/rotini work well)
- 1 lb. Ground Round
- ¾ c. Cheddar Cheese, grated
- 1 can Tomato Soup
- 1 can Cream of Mushroom soup
- 1 mdm Onion, chopped
- 1 small can Mexicorn
- 6 oz. Tomato Paste
- 8 oz. Tomato Sauce
Directions:
- Boil the noodles and set aside.
- Brown the meat.
- Mix together the other ingredients (except meet and cheese) and cook for about 10 minutes.
- Put a layer of noodles at the bottom of a 9×13 casserole. Add a layer of meat mixture, then noodles, etc. Sprinkle top with cheese.
- Bake 30 minutes at 350°
Note: Can be microwaved, too. Easy to freeze and reheat. Like most pasta casseroles, better the next day.
Serves: However many family members can chow down a 9×13 casserole.
Prep time: Takes about an hour all told.
Source: Aunt Elda, of course!
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Now, let’s go eat!
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Five Minute Dark Chocolate Sauce
The last of the sauces Margie created this to go over the cheesecakes. This easy chocolate sauce can be use on anything. Dip fruit, top ice cream and cakes, puddle it under a pie, or cool it and frost a cake. Vary the flavoring to suit your dessert and mood.
Ingredients:
1 cup Heavy Cream
1/4 cup Butter
1/4 cup Brown Sugar
2 cups Chocolate Chips
2 tablespoons Almond Coffee Syrup
2 tablespoons Amaretto
1 teaspoon Vanilla
Directions:
- In a microwave safe bowl, heat butter, cream, and sugar in the microwave until hot, ~ 2 minutes.
- Stir until sugar is dissolved.
- Add chocolate and stir until smooth. If chocolate does not melt fully, microwave for an additional 30 seconds.
- Add remaining ingredient and stir until smooth. If a thinner sauce is needed add 1 cup Milk.
Serve warm or hot.
Note: Any coffee syrup or liquor will work. If you don’t have an appropriate liquor flavor, just use brandy or cognac.
Refrigerate any leftover, then simple heat in the microwave before serving.
I use Ghirardelli’s chocolate chips.
Serves: 10-12
Prep time:0:05
Source: MLK