Fresh Strawberry Cake Recipe from Scratch = Something Sweet and Berry Good

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Welcome to the party. This week Fiesta Friday #83 is hosted by Angie of The Novice Gardener with Jhuls @ The Not So Creative Cook and Elaine @ foodbod.

Today I am adding to the desserts!

Fresh Strawberry Cake Recipe with Strawberry Glaze

This is strictly an old fashioned cake to be made with BUTTER and SUGAR and fresh strawberries for the batter. Strawberries were on sale…

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Ingredients

STRAWBERRY PUREE

24 Oz very ripe strawberries, hulled

1-2 Tsp sugar

STRAWBERRY CAKE

1/4-1/2 cup milk, at room temperature

6 Large egg whites, room temperature

2 Tsp vanilla extract

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2 1/4 cup cake flour, sifted

1 3/4 cup sugar

4 Tsp baking powder

1 Tsp salt

12 Tbsp unsalted butter (1 1/2 sticks), at room temp

METHOD

 For this fresh strawberry cake recipe, take the fresh strawberries hull, and slice then mix in two teaspoons of sugar and cover. Let stand at room temperature 30 minutes to an hour. (Two hours were recommended.)

Once the berries are ready drain off the juice and reserve for the glaze topping. Next puree strawberries in a food processor or blender. Then measure 3/4 of a cup of puree for the cake. Keep leftover puree to fill the cake and make the strawberry glaze.

Preheat oven to 350 degrees and prepare two 8 or 9-inch pans.

(I cut two parchment circles for 8” pans and greased the sides with butter. Remembered to put some butter between the parchment and pan.)

In small bowl, combine, ¼-cup milk ¾-cup of puree), 6 egg whites, 2 teaspoons of vanilla hand mixing with a whisk or fork – blend well.

Combine in a separate bowl or stand mixer the 2¼ cups of sifted flour, 1¾ of sugar*, 4 teaspoons of baking powder and 1 teaspoon of salt. (I sifted the flour, salt and baking powder together.)

Use a mixer, at slow speed, to add the 12 tablespoons of butter. Continue until the mixture looks like moist crumbs.

Time to add the wet ingredients to the dry ingredients, beat at medium speed for about 1 minute or until fully and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. (The batter will be pink. If it is not as pink as you wanted there is the option to add food coloring. I did not,)

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While the author of this recipe says it takes 25 minutes or so to bake. My oven required a baking time of 35 minutes. I checked it as the 25-minute mark – inserting a silver knife.

Once removed from the oven the cakes rested in pan for about 10 minutes. I slide a knife along the sides before turning them out onto a wire rack to cool completely. (This can take a couple of hours leaving time to do errands.) ♥♥♥♥♥

“Yields: 1 2-layer cake (8 or 9 inches) or 24 cupcakes

Estimated time: 40 minutes

Adapted from The brewerandthebaker website Retrieved August 22, 2015

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Strawberry Glaze Recipe adapted from Hoosierhomemade Retrieved August 22, 2015

This recipe was simple to follow.

Ingredients

1 Cup fresh Strawberries cleaned and mashed – you already have puree ready, yay!

1 Cup sugar

3 tablespoons cornstarch

¾ cup water (OR add in1/4 of the reserved strawberry liquid to ½ cup of water)

(I avoided the optional Red Dye)

Method

Mash the Strawberries – use your left over puree here

In a saucepan, combine sugar and cornstarch. Stir in water and mashed berries.

Bring to a boil, stirring constantly!

(Stir in food coloring if desired)

Cook and stir 3 minutes until thick (I cooked it a few minutes longer.)

Remove from heat and transfer to bowl, cool 10-15 minutes (It took a long time for mine to cool.)

Proceed to put the cake together. Peal off the parchment paper from the cakes. Set the bottom layer on a plate and put a thin layer of glaze on top. Wait a few minutes for it to set up – then spread glaze again a couple of times or so. I did not put a lot of glaze in the middle. It would have been too slippery. (Whoops!)

Place the second layer on top of this to finish glazing the whole cake.

At this point, I wanted the cake to look really special. I picked out about 8 strawberries and sliced them to make a design on the top of the cake. Then I put the glaze on top of the berries, but regretted that move. So I carefully and gently removed a little of it. Instead I decided to carefully added glaze along the edges and let it drip down the sides. The process made it possible to control the drips and swoop the glaze along the sides. It really was bright red! (Like Vivid!)

Notes: The cake recipe author gave directions for using either frozen berries or fresh. (That was helpful, sorta’.) I cut the frozen berries directions out of the recipe. (Too confusing.)

The cake recipe’s author recommended butter cream frosting. (Not for me) However this cake was so Sweeeeet that my palate was relieved with the contrasting tartness of the strawberry glaze. (I would definitely cut back on the sugar in the cake, if I make it again.) Not using red dye resulted in a not so pink cake.

*I rarely bake a cake. Notably, the time involved to make this was not the forty minutes the author wrote. Ha! There’s a lot of waiting involved in between acts like waiting for the strawberries and sugar to meld, two hours for cake cooling and an indeterminable amount of time for glaze cooling. Not complaining mind you, it’s all a learning curve…now I know why all the fancy store cakes cost $$$.

HMMM. Now I have six egg yolks to use up…what next?

I gifted half of the cake to my dear friends Howie and Anna, who have included me in on many fine food experiences and special cakes. Belated Happy Birthday!

Bake a cake for a gift and see people smile.

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Missing Sweets

kunstkitchen:

Sharing this wonderful photo and poem. Both are exquisite. Thank you Elan Mudrow.

Originally posted on Elan Mudrow:

578744c7e8b963548f51718217206e84

I kiss no more.

You wonder why?

Since, it is so easy.

I’ve lost something.

You kissing me back.

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Banana Bread Recipe = Olive Oil Instead of Butter – Yes You Can!

I have made this Banana Bread recipe many times with the requisite butter and none of the nuts or chocolate chips or red dye #40 Maraschino cherries . Here’s a variation using olive oil instead of butter or margarine. It worked really well. (The loaf of banana bread is fluffy on the tongue.) What a nice way to cut calories and still have a treat.

This recipe appeared once before on Kunstkitchen, after I had finished a larger pastel portrait drawing. Today I am sharing the recipe with changes and…an almost completed portrait of a my friends’ Friesian Horse. It is a long overdue gift.

The Banana Bread Recipe is from the Kitchen Kompanion; Recipes by the members of the Lansing Christian Reformed Church”, Lansing Michigan. Year Unknown.

Recipe for Banana Bread by Joyce Kragt

INGREDIENTS

½ cup shortening – substitute olive oil

1 Cup sugar – brown sugar was used

2 Well-beaten eggs

3 Mashed bananas

2 Cups sifted flour

1 Teaspoon of baking soda

½ Cup nutmeats – suggest pecans

½ Cup chocolate chips – I used only a teaspoon’s worth

½ Cup maraschino cherries – Substitution of dried cranberries

THE METHOD

Cream brown sugar and shortening, Add beaten eggs and mix. (This time I used a small whisk to blend the sugar and eggs to give it a little more air.) Then add bananas. Whisk again. Sift soda and flour. Save a little flour to mix with chocolate chips. Mix with my little whisk remaining ingredients to first mixture. Bake at 350 degrees for 1 hour.

Notes: This was made with organic olive oil and eggs. Bananas were black on the outside and very mashable. Here is one of the few times when fresh bananas won’t do. Sifted the flour and soda together. Then added the pecans, cranberries and chocolate chips into the flour and mixed together before adding to the eggs and oil and sugar mixture.

Here’s what I added:

1½ Teaspoon Vietnamese Cinnamon – really I was just shaking out of the jar and not watching! I love the stuff. I read recently that is a good anti-inflammatory. Of course I used 1:1 for the olive oil substitution. The olive oil I used did not have a heavy scent that would change the flavor of the recipe.

This is a moist, tasty and an effortless banana bread recipe. As with all banana breads it tastes better right out of the oven, but even better the next day. Try it lightly toasted! Scrumptious!

Banana Bread 2015 (1)

I bring this Banana Bread Recipe to Fiesta Friday. The lovely hosts of Week# 79 are  Loretta@Safari of the Mind and Jess@Cooking Is My Sport and Angie of  The Novice Gardener who brings this party together each week. Many thanks for their food styling, recipes and good will.fiesta-friday-badge-button-i-party

Happy Friday!

Portrait of A Friesian Horse CKatt 2015 - 3rd Stage

Portrait of A Friesian Horse CKatt 2015 – 3rd Stage

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A Rose In Memory of Selma – Fiesta Friday – Raspberry Tartlets Recipe

This Friday the Fiesta Friday online group is hosting a tribute to Selma of Selma’s Table, who passed away on July 4, 2015. With respect to her memory, I offer this recipe for Raspberry Tartlets for Fiesta Friday’s Fiesta Friday Tribute to Selma at  FiestaFriday.net,

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Raspberry Tartlets Recipe

This part of the recipe was found at baking food.com and adapted.

Raspberry filling Recipe

  • 1⁄4 
cup cold water
  • 3 
tablespoons cornstarch
  • 3⁄4
 cup sugar
  • 1
(10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberries
  • Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
  • Spoon filling evenly into tart shells, filling each no more than 2/3 full.
  • Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
  • Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

Since I was transporting these tartlets to a dinner with the framily, I did not take them out of the tins, but refrigerated them in the little tins until the next day. I topped them with whipped cream and shaved dark chocolate. By not taking them out of the tins they were not crisp. Hot weather may have caused them to be a little soft, but delicious nonetheless.

For the tart dough, I cheated on this recipe with using a pre-made dough. I read many recipes before I started and one clever cook gave me the idea that seemed fool proof for getting the dough into the little tart pans.

                  Roll out the dough and flip the tart forms edge side down and press like a cookie cutter onto the dough. Then flip the tart form and gently press the dough from the center out making sure the dough goes to the top of the edges. Viola! Do the same for the rest.

                  The dough I used was thick enough to work with – The tart dough in the pan is measured as 1/8 of an inch thick once pressed into the form.

If you want to make your own dough please check out the link. It was warm out and I had no air conditioner, thus the decision was made to use a short cut since I was firing up the stove to 425°.

When ready to assemble, get out the whipped cream, either home made or store bought and pile it on top of the raspberry filling.  Then take a peeler and some nice dark chocolate and garnish liberally. Cheerful little bit of sweet and tart is contrasted by that chocolate.

http://baking.food.com/recipe/tantalizing-raspberry-tarts-363473 Retrieved July 11, 2015

This was a small treat to go with melon. A little dessert for a hot summer day supper of brats, salad, roasted corn and toppings.

Have a peaceful weekend.

Arose for Selma

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Duluth Minnesota Visit – Photos – Fourth of July Celebration with Cathie’s Potato Salad Recipe

fourth of July Houses Whittier Neighborhood

Fourth of July Houses Whittier Neighborhood

Cathie’s Potato Salad recipe from her Grandma and Mom

Ingredients

3/4 of a 5 Pound bag of medium Red Potatoes unpeeled

3 Radishes

3 Celery Stalks

2 Scallions

7 Hard boiled eggs

1 Tablespoon heavy cream

1 1/2 Cups  mayonnaise Plus a teaspoon of mustard

Kosher or  Sea Salt and ground pepper to taste

Can be made ahead 2 hours or one day.

METHOD

Cook the potatoes with their skins until tender. Remove from heat, drain water and let cool.  Meanwhile cut scallions using the white part and a little of the green.  Wash the three radishes, trim the leaves and root, dice into small pieces like an onion.  Take the celery stalks and slice lengthwise if they are large, then slice across to make  small pieces.

Cut the potatoes with skins on into neat chunks and put in a large bowl. Cut up the eggs into chunks add to potatoes. Add all the vegetables.

Mix the mayonnaise, mustard and cream together and put into the bowl and gently combine with the salt and pepper to taste.

Serve with summer grilled meats and assorted green salads and enjoy!

Day at Duluth Harbor

Duluth Harbor

Day at Duluth Harbor2

Duluth Lift Bridge

Duluth Minnesota Lift Bridge – Hazy skies from Canadian Fires

Neighborhood Fireworks Lakeside

Neighborhood Fireworks Lakeside

Family 3 generations

Three Generations

Duluth Sunset

Duluth Sunset

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