Cuisine: American

Whipped Chocolate Buttercream Frosting

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 Whipped Chocolate Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
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Nutrition Facts
Whipped Chocolate Buttercream Frosting
Amount Per Serving
Calories 545 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 70mg 23%
Sodium 35mg 1%
Potassium 5mg 0%
Total Carbohydrates 82g 27%
Dietary Fiber 2g 8%
Sugars 77g
Protein 1g 2%
Vitamin A 18%
Vitamin C 0.04%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Biscuits

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 Easy Homemade Biscuits
These are really god! I need to work on starting off much thinner when it's time to fold the dough so I don't have to squish so much, and I can keep my layers.
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Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
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Instructions
  1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  6. Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  9. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.
  10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  11. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
  12. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
  13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Recipe Notes

I would like to try making basil and honey flavored biscuits!  So I found a recipe that's pretty close, I think I need to reduce the milk to 5/8 C, eliminate the sugar, and add 1/4 C honey.  Plus some fresh chopped basil.  Not too much, finely chopped maybe 2 Tbsp?  Will try to remember to add notes after I try it!

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Nutrition Facts
Easy Homemade Biscuits
Amount Per Serving
Calories 392 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 34mg 11%
Sodium 604mg 25%
Potassium 150mg 4%
Total Carbohydrates 62g 21%
Dietary Fiber 3g 12%
Sugars 4g
Protein 9g 18%
Vitamin A 8%
Calcium 12%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Cinnamon Rolls

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 Orange Cinnamon Rolls
This recipe is for my bread machine, adapted slightly from the book that came with it, from West Bend.
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Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Add milk, egg and butter to bread machine pan.
  2. Add bread flour, 3 Tbsp sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
  3. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker.
  4. Program for dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.
  5. Roll dough into a rectangle, about 15' x 10'. Spread 1/2 C melted butter over dough to within 1" of edges. Then sprinkle 1/4 C sugar and cinnamon evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long, evenly shaped roll. With a knife or thread of dental floss, cut roll into 1" pieces. Place rolls into greased 13" x 9" baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
  6. Bake in preheated 375F oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes.
  7. While cooling, make glaze by mixing confectioner's sugar with orange juice, stirring until smooth. While the rolls are still warm, drizzle glaze over top of rolls as evenly as possible. I left them in the pan, but you can cut them apart and remove from pan, whatever you prefer.
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Nutrition Facts
Orange Cinnamon Rolls
Amount Per Serving
Calories 566 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 157mg 7%
Potassium 45mg 1%
Total Carbohydrates 119g 40%
Dietary Fiber 0.01g 0%
Sugars 68g
Protein 10g 20%
Vitamin A 8%
Vitamin C 4%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Radish Pickled Salad

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 Cucumber Radish Pickled Salad
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Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Slice all the vegetables and transfer to a bowl.
  2. In a separate bowl, combine all the ingredients for the dressing. Pour over the vegetables and toss gently.
  3. Cover the bowl with plastic wrap and store in the fridge for a minimum of 2 hours until you are ready to serve.
Recipe Notes

Original recipe:  http://365daysofeasyrecipes.com/cucumber-radish-pickled-salad/

I made this recipe because - oddly enough for me - I had leftover cucumber and radishes, and wanted something kind of light to go with lasagna, so roasting the radishes wasn't really working for me.

I used a yellow onion for mine because that's what I had on hand, but the original recipe calls for a red onion, and that would give a really nice color contrast, but I don't think there is a huge difference in flavor between yellow and red.  Maybe a little more punchy, so maybe use a small yellow onion instead of a medium red onion.

It doesn't appear that there is enough liquid for the veggies, so I went in after about an hour and tossed it again, and there was more liquid.  So I part of the minimum 2 hour time to sit is to let all the moisture come out and coat everything well.  But it tastes amazing - Steve really liked it!

Enjoy!

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Nutrition Facts
Cucumber Radish Pickled Salad
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 178mg 7%
Potassium 130mg 4%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 13%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Crab Cakes

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 Easy Crab Cakes
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Course Appetizer
Cuisine American
Prep Time 10 munutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine American
Prep Time 10 munutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
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Recipe Notes

Wow, these are powerful!  It is listed as I made it, but I think next time I will use 1/2 the Old Bay Seasoning, and probably 1/2 the salt.

Also, I didn't use lemon zest, I used ~1/2 tsp of lemon juice.  Might have made it a bit juicier then it should have been.  So I think net time I'll try a little more bread crumbs, too.  No parsley, either.  And I didn't serve with lemon wedges, but you're welcome to.  🙂

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Nutrition Facts
Easy Crab Cakes
Amount Per Serving
Calories 167 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 32mg 11%
Sodium 459mg 19%
Potassium 8mg 0%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 1%
Calcium 0.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Waffles

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 Waffles
From the Encyclopedia of Cookery
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the dry ingredients and mix to a light batter with the beaten egg yolks, milk, and melted shortening Beat the egg whites until stiff, fold into the batter, and bake in a preheated waffle iron, about 3 minutes. Serve hot with butter and syrup; as a base for various creamed dishes (vegetables, fish or meat); or topped with ice cream or a dessert sauce. (Makes 6 or 8)
Recipe Notes

Variations:

Apple Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 2 C of peeled, diced apples.

Banana Waffles:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 1/2 C of sliced banana.

Cheese Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 C of grated cheese.

Chocolate Waffles:  Substitute 3 Tbsp of cocoa for 3 Tbsp of the flour when preparing plain waffle batter.

Cinnamon Waffles:  Sift 1 1/2 tsp of cinnamon with the dry ingredients when preparing plain waffle batter.

Nut Waffles:   Stir into plain waffle batter, before folding in the beaten egg whites, 3/4 C of of any preferred finely chopped nut meats.

 

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Spice Cake with Orange Butter Frosting

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 Spice Cake with Orange Butter Frosting
I found these amazing recipes in The Encyclopedia of Cooking from 1948, a Christmas present from my mom. Thanks, mom!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. For Cake: Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
  2. For Frosting: Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and orange rind. Gradually work in the orange juice using just enough to produce a smooth spreading consistence. Spread on cake (Sufficient for two 8-inch layers)
Recipe Notes

To make cake flour:  For 2 C cake flour,  mix 1 3/4 C all-purpose flour and 1/4 C corn starch.

I discovered that I had no round cake pans, so I ended up making a single layer cake in a 10" spring form pan.  Still took about 25 minutes, maybe closer to 30 in my oven, but the temperature was a bit less according to my oven thermometer.

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Nutrition Facts
Spice Cake with Orange Butter Frosting
Amount Per Serving
Calories 722 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 101mg 34%
Sodium 298mg 12%
Potassium 59mg 2%
Total Carbohydrates 131g 44%
Dietary Fiber 0.3g 1%
Sugars 88g
Protein 6g 12%
Vitamin A 15%
Vitamin C 2%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Trail Mix

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 Cindy's Trail Mix
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Course Appetizer
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix it all together, then store in an air-tight container.
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Nutrition Facts
Cindy's Trail Mix
Amount Per Serving
Calories 389 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 518mg 22%
Potassium 244mg 7%
Total Carbohydrates 59g 20%
Dietary Fiber 5g 20%
Sugars 23g
Protein 9g 18%
Vitamin A 11%
Vitamin C 8%
Calcium 10%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Quick-Braised Greens with Bacon and Sweet Onions

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 Quick-Braised Greens with Bacon and Sweet Onions
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
  2. Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.
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Nutrition Facts
Quick-Braised Greens with Bacon and Sweet Onions
Amount Per Serving
Calories 145 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 797mg 33%
Potassium 287mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Vitamin A 46%
Vitamin C 10%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Classic Shrimp & Grits

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 Easy Classic Shrimp & Grits
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 2 cups chicken broth, the milk, 3 tablespoons butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
  2. Meanwhile, cook the bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
  3. Drain all but 2 tablespoons of the bacon grease from the skillet.
  4. Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
  5. Add the remaining tablespoon butter and 1/2 cup chicken broth to the shrimp and stir until melted and broth is heated.
  6. When grits are finished cooking, remove from heat and stir in the cheese until melted.
  7. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.
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Nutrition Facts
Easy Classic Shrimp & Grits
Amount Per Serving
Calories 739 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 312mg 104%
Sodium 1932mg 81%
Potassium 382mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 3g 12%
Sugars 7g
Protein 57g 114%
Vitamin A 26%
Vitamin C 2%
Calcium 57%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.