a little of each

A family's cookbook

Chocolate Chip Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 12:55 pm
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This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!

 

Ingredients

½ pound butter

2 cups sugar

4 eggs

2 cups sour cream

2 tsp vanilla

4 cups all-purpose flour

3 tsp baking powder

3 tsp baking soda

2 cups chocolate chips

1 cup sugar

2 tsp cinnamon

 

Directions

Cream butter, two cups sugar and eggs. Fold in sour cream. Add sifted flour, baking soda and powder and beat well. Pour half of batter into a well-greased tube pan. In a small mixing bowl, combine chips, one cup sugar and cinnamon. Spoon half of chip mixture over cake batter. Pour remaining batter over this. Top with remaining chip mixture. Bake at 350 degrees for 50 minutes.

 

Sour Cream Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:49 pm
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Nana Hazel’s recipe, submitted by Stephanie: This is George’s favorite!

Rich, classic, moist, and pretty foolproof, this cake forms a crunchy bottom that you can see in the second picture. It’s simple enough to make, but elegant and tasty enough to serve to your favorite guests.

Ingredients

1 cup butter, softened
3 cups sugar
2 tsp vanilla extract
6 eggs, room temperature
3 cups all-purpose flour, sifted
¼ tsp baking soda
1 cup sour cream

Directions

Beat butter until light and fluffy. Beat in sugar. Add vanilla and beat well. Add eggs one at a time, beating well after each addition. Sift baking soda and flour together. Add to mixture. Fold in sour cream. Bake in a greased and floured tube pan at 300 degrees for 1 ½ hours or until toothpick comes out clean.

 

 

1 2 3 4 Cake

Filed under: Desserts — alittlemoreofeach @ 12:45 pm
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This was made every year for Nana Betty’s birthday with an orange curd filling and the perfect boiled frosting.

1234 Cake

I made this cake for the first time recently when the girls asked to make a cake. We were ready to begin when I realized we were out of eggs. Darn. Instead of dragging everyone to Publix, I remembered making vegan challah with flax seeds as an egg substitute, so I thought we’d give the flax seeds a go with the cake. It worked perfectly! We didn’t add the citrus juices, and instead, sprinkled in some Penzeys cake spice. It turned out moist and delicious and lightly spiced. I added a recipe of the Richmond frosting, and oh boy, was it good.

Ingredients

1 cup butter

2 cups sugar

3 cups cake flour

4 eggs

3 tsp baking powder

1 cup milk

1 tsp lemon juice

1 tsp orange juice

Directions

Mix all ingredients together and bake at 350 degrees for 40 minutes.

 

Perfect Boiled Frosting

Filed under: Desserts — alittlemoreofeach @ 12:44 pm
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Ingredients

1 ½ cups granulated sugar

¼ tsp cream of tartar

2/3 cup boiling water

2 egg whites

vanilla

 

Directions

Combine sugar and cream of tartar. Add boiling water and stir until sugar is dissolved. Bring to a boil and cook until thermometer reaches 240 degrees. Stiffly beat the egg whites. Add the sugar syrup gradually while beating. Beat until stiff enough to form peaks. Add the vanilla.

 

Richmond Frosting

Filed under: Desserts — alittlemoreofeach @ 12:42 pm
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Richmond Frosting

This rich, chocolate cake frosting has the consistency of a pudding.

It is paired with the 1 2 3 4 Cake in the images.

Richmond Frosting

Ingredients

½ cup sugar

1 ½ Tbl cornstarch

1 oz chocolate square

dash of salt

½ cup boiling water

1 ½ Tbl butter

½ tsp vanilla

Directions

Mix sugar and cornstarch, add chocolate and salt. Add boiling water and cook until mixture thickens, stirring constantly. Add butter and vanilla. Spread on cooled cake while frosting is hot.

 

Mocha Frosting

Filed under: Desserts — alittlemoreofeach @ 12:40 pm
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Ingredients

¼ cup butter

3 oz cream cheese

1 tsp vanilla

¼ cup milk

3 tsp cocoa

1 tsp instant coffee

4 cups confectioners sugar

 

Nana did not include any instructions with this recipe.

 

Barbecue Shrimp April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:45 pm
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Ingredients

4 lbs shrimp

½ cup butter, melted

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tsp OldBay seasoning

1 tsp pepper, coarsely ground

2 cloves garlic, minced

1 tsp Cajun seasoning

1 tsp hot sauce

 

Directions

Peel and devein shrimp. Combine shrimp and other ingredients in a large, shallow roasting dish. Toss to coat. Arrange in a single layer. Bake at 350 degree for 15 to 20 minutes stirring occasionally.

 

Lemony Seafood Risotto

Filed under: Main Dishes — alittlemoreofeach @ 8:43 pm
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Ingredients

 

2 tsp olive oil

¼ cup finely chopped shallots or green onions

2 cloves garlic, minced

1 cup uncooked short-grain white rice

½ cup dry white wine or chicken broth

2 (14 oz) cans chicken broth

2 tsp olive oil

½ lb bay scallops

½ lb uncooked medium shrimp

1 tsp grated lemon peel

2 Tbl fresh parsley, chopped

 

Directions

Heat two tsp olive oil in skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are tender-crisp; reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour ½ cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding ½ cup of broth at a time, stirring occasionally until rice is tender and creamy. Meanwhile, heat two tsp. oil in skillet on medium heat. Cook scallops and shrimp in oil for four to five minutes, until shrimp are pink and firm. Remove from skillet and gently stir into rice mixture with the lemon peel. Sprinkle with parsley.

 

Shrimp de Jonghe

Filed under: Main Dishes — alittlemoreofeach @ 8:41 pm
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Ingredients

1 ½ sticks butter, softened

1 tsp salt

2 cloves garlic, minced

1 cup breadcrumbs

1/3 cup minced parsley

½ cup dry sherry

dash of cayenne pepper

dash of paprika

2 lbs large shrimp

 

Directions

Cream together butter, salt and garlic. Mix in breadcrumbs, parsley, sherry, pepper and paprika. Peel and devein shrimp. Toss into simmering water and cook just a few minutes, only until they turn pink. Rinse with cold water and drain. Preheat oven to 375 degrees. Butter four to six individual ovenproof casserole dishes, or one wide dish. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake for 20 minutes, or until crumbs are golden brown and sizzling.

 

Miriam’s Clam Fritters

Filed under: Main Dishes — alittlemoreofeach @ 8:40 pm
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Miriam Follensbee was Nana Hazel’s cousin, but they called themselves twins. There is a photo of the twins together as teenagers on this book’s cover.

 

Ingredients

1 ½ cups flour

½ tsp salt

1/8 tsp pepper

1/8 tsp paprika

1 ½ tsp grated onion

10 chopped clams

2 tsp baking powder

½ cup milk or clam juice

1 egg

1 tsp melted shortening

 

Directions

Sift flour, salt, pepper and paprika together. Add liquid, egg, onion and shortening. Add clams. Drop by spoonfuls into deep hot fat at 375 degrees.