I'm back from visiting my ancestrial home. My mother was born and raised in New Orleans and this was my first time attending Mardi Gras.
I stuffed myself with family cooking and store bought delicacies.
I now putting a "Call Out" for homemade scratch recipes for the following items:
[1] Pralines
[2] King Cake
[3] Beignets
Wednesday, February 13, 2008
Sunday, December 30, 2007
Looking for Recipes
I'm looking for a scratch recipe for Red Velvet Cake.
A friend emailed a recipe to me [see comments]. I don't know if I'll try the frosting recipe since I like pure buttercream when I feel like making my frosting from scratch. I really love the BetterCream that I pick up from Sandy's Cake and Candy Supplies in Calumet City, Illinois.
Visit Sandy's at
511 Burnham Ave
Calumet City, IL 60409
It's been a while since I was there so call ahead for store hours at (708) 891-5511.
A friend emailed a recipe to me [see comments]. I don't know if I'll try the frosting recipe since I like pure buttercream when I feel like making my frosting from scratch. I really love the BetterCream that I pick up from Sandy's Cake and Candy Supplies in Calumet City, Illinois.
Visit Sandy's at
511 Burnham Ave
Calumet City, IL 60409
It's been a while since I was there so call ahead for store hours at (708) 891-5511.
Rum Balls
Be careful eating these. I once made a 5 lb [five pound] container of rum balls for a supervisor for christmas. I told him to wait until he got home to eat them or to only eat a couple. He ate the whole box - the staff was serenaded with off key christmas caroles.
My mother always referred to Rum Balls as a cookie but I think they're more of a candy because they don't require baking.
Ingredients:
2 1/2 c. vanilla wafers, crushed
1 c. chopped nuts, finely
1 c. powdered sugar
1 1/2 tbsp. cocoa
1/2 c. rum
2 1/2 tbsp. light Karo
Preparation:
[1] Thoroughly mix all ingredients.
[2] Form into small balls.
[3] Roll in powdered sugar.
[4] Place in an air tight container lined with wax paper. Form thin layers, a layer of wax paper then a layer of Rum Balls, then another layer of wax paper and another layer of Rum Balls. This way they don't all stick to each other.
Note: As with my Rum Cake, I often make Rum Balls without nuts.
Try rolling some of the Rum Balls in melted Chocolate instead of powdered sugar. I've used milk chocolate and white chocolate.
My mother always referred to Rum Balls as a cookie but I think they're more of a candy because they don't require baking.
Ingredients:
2 1/2 c. vanilla wafers, crushed
1 c. chopped nuts, finely
1 c. powdered sugar
1 1/2 tbsp. cocoa
1/2 c. rum
2 1/2 tbsp. light Karo
Preparation:
[1] Thoroughly mix all ingredients.
[2] Form into small balls.
[3] Roll in powdered sugar.
[4] Place in an air tight container lined with wax paper. Form thin layers, a layer of wax paper then a layer of Rum Balls, then another layer of wax paper and another layer of Rum Balls. This way they don't all stick to each other.
Note: As with my Rum Cake, I often make Rum Balls without nuts.
Try rolling some of the Rum Balls in melted Chocolate instead of powdered sugar. I've used milk chocolate and white chocolate.
Rum Cake
I guess the first of my favorite recipes that I'll post is Rum Cake since it is the one friends and family request the most at this time of year. My family and friends are not really drinkers but they sure love rum cake.
I usually add a little more rum than the recipe calls for, therefore loved ones under 21 can't eat it. I use non-alcoholic rum flavoring for the kid's cake. When my daughter turned 21 I made her the adult rum cake. My daughter and my mom ate one too many slices and became extremely "happy". My daughter even blamed dropping her cellphone in the 'water closet' on too much rum cake [uh]!
I usually bake all my cakes from scratch and can't stand eating box [commerically pre-mixed] cakes but Rum Cake is an exception!!!!!!
Cake Ingredients:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 4-serving size instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
Glaze Ingredients:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Cake Preparation:
[1] Preheat oven to 325 degrees.
[2] Spray Baker's Joy into [or Grease and flour] 12-cup Bundt pan.
[3] Sprinkle nuts on bottom of pan. Note: I often skip the nuts because some family members or friends either don't like them or are allergic.
[4] Combine all cake ingredients.
[5] Beat for 2 minutes on high with electric mixer.
[5] Pour into prepared pan.
[6] Bake for 1 hour.
[7] Cool in pan for about 10 minutes.
[8] Invert on serving plate.
[9] Prick top with fork.
[10] Drizzle glaze over top of cake.
Note: you don't have to use all the glaze. I use only enough to soak the cake. If there is any left, I store in an air tight container. As friends and family eat the cake, if they want extra glaze, I warm it in the microwave for a second or two ad they drizzle it over their individual slice.
Glaze Preparation:
[1] Melt butter in saucepan.
[2] Stir in water and sugar.
[3] Boil 5 minutes, stirring constantly.
[4] Remove from heat and stir in rum.
Store your cake in an air tight container. It actually taste better a day or two after you prepare.
I usually add a little more rum than the recipe calls for, therefore loved ones under 21 can't eat it. I use non-alcoholic rum flavoring for the kid's cake. When my daughter turned 21 I made her the adult rum cake. My daughter and my mom ate one too many slices and became extremely "happy". My daughter even blamed dropping her cellphone in the 'water closet' on too much rum cake [uh]!
I usually bake all my cakes from scratch and can't stand eating box [commerically pre-mixed] cakes but Rum Cake is an exception!!!!!!
Cake Ingredients:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 4-serving size instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
Glaze Ingredients:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Cake Preparation:
[1] Preheat oven to 325 degrees.
[2] Spray Baker's Joy into [or Grease and flour] 12-cup Bundt pan.
[3] Sprinkle nuts on bottom of pan. Note: I often skip the nuts because some family members or friends either don't like them or are allergic.
[4] Combine all cake ingredients.
[5] Beat for 2 minutes on high with electric mixer.
[5] Pour into prepared pan.
[6] Bake for 1 hour.
[7] Cool in pan for about 10 minutes.
[8] Invert on serving plate.
[9] Prick top with fork.
[10] Drizzle glaze over top of cake.
Note: you don't have to use all the glaze. I use only enough to soak the cake. If there is any left, I store in an air tight container. As friends and family eat the cake, if they want extra glaze, I warm it in the microwave for a second or two ad they drizzle it over their individual slice.
Glaze Preparation:
[1] Melt butter in saucepan.
[2] Stir in water and sugar.
[3] Boil 5 minutes, stirring constantly.
[4] Remove from heat and stir in rum.
Store your cake in an air tight container. It actually taste better a day or two after you prepare.
Welcome
This blog is for anyone who is crazy about cake baking and decorating - like me.
If you have a special scratch recipe you'd like to share, post it here. If you're looking for a long forgotten scratch recipe - post a request.
For those of you who decorate, share your pictures and ideas.
If you have a special scratch recipe you'd like to share, post it here. If you're looking for a long forgotten scratch recipe - post a request.
For those of you who decorate, share your pictures and ideas.
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