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This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!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.

 

Coffee Cake Bread

Filed under: Desserts — alittlemoreofeach @ 12:48 pm
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Robin made this neighbor’s recipe, three cakes’ worth, for Adam’s christening in 1975.

 

Ingredients

4 cups flour

2 Tbl sugar

1 tsp salt

1 cup shortening

1 cup milk, chilled

1 envelope active yeast

3 eggs, separated

1 cup sugar

Dried fruits

Nuts

1 tsp cinnamon

 

Directions

Beat the egg yolks and mix with the cold milk.  Dissolve yeast in cold milk mixture.  Set aside.  Mix flour, sugar and salt and mix in the shortening.  Add the milk and yeast mix.  Saving a little to add to the egg yolks.  Dump in yolks and mix well.  Refrigerate overnight.  Divide into 3 loaves.  Roll 1/8-inch thick.  Beat egg whites.  Fold in 1 cup sugar.  Spread on dough.  Add dried fruit, nuts and cinnamon.  Roll.  Let rise for one hour – no more.  Bake at 325 degrees for 40 minutes.  Sprinkle the top with  water and powdered sugar.

 

Melt in Your Mouth Blueberry Cake

Filed under: Desserts — alittlemoreofeach @ 12:47 pm
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From allrecipes.com

 

Ingredients

½ cup butter

½ cup sugar

¼ tsp salt

1 tsp vanilla extract

2 eggs, separated

1 ½ cups all-purpose flour

1 tsp baking powder

1/3 cup milk

¼ cup sugar

1 ½ cups fresh blueberries

1 Tbl all-purpose flour

1 Tbl sugar

 

Directions

Preheat oven to 350 degrees.  Grease and flour an 8 x 8 pan.  Cream butter and ½ cup sugar until fluffy.  Add salt and vanilla.  Separate the eggs and reserve the whites.  Add egg yolks to the sugar mixture.  Beat until creamy.  Combine 1 ½ cups flour and baking powder.  Add alternately with milk to the egg yolk mixture.  Coat berries with 1 Tbl flour and add to batter.  In a separate bowl, beat the whites until soft peaks form.  Add ¼ cup of sugar, 1 Tbl at a time, and beat until stiff peaks form.  Fold egg whites into batter.  Pour into prepared pan.  Sprinkle the top with remaining 1 Tbl sugar.  Bake for 50 minutes.

 

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.

 

Four Carrot Cake December 20, 2012

Filed under: Desserts — alittlemoreofeach @ 9:00 pm
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Ingredients

  • Grate 4 medium carrots (2 cups).

In a large bowl mix the following:

  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • small amount of fresh ground nutmeg

Add:

  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups vegetable oil and mix.
  • Stir in the carrots, 1/2 cups chopped nuts, 1 can (8 oz) crushed pineapple in syrup (add the whole thing, do not drain).
  • Pour into greased 9 x 13 pan and bake for 45 min. at 350.
  • Cream cheese frosting is good on this.
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Lemon-Pistachio Layer Cake

Filed under: Desserts — alittlemoreofeach @ 8:12 pm
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Ingredients (12-16 servings)

    Pistachio layer

    • 1 ½ cups flour
    • 2 cups raw, shelled pistachio nuts
    • 1 cup powdered sugar
    • 1 cup (2 sticks) cold butter, cut into small pieces
    • ½ teaspoon salt

    Lemon buttermilk cake

    • ½ cup (1 stick) unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1 to 2 tablespoons fresh lemon zest (from 2 large lemons)
    • 1 ½ cups cake flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 large eggs
    • 1/3 cup fresh lemon juice
    • ½ cup buttermilk

    Lemon glaze

    • 1 ½ cups powdered sugar
    • 1/3 to ½ cup lemon juice
    • 2 tablespoons or so chopped pistachios for garnish

    Instructions

    Preheat oven to 350 degrees. Coat a 10-inch springform pan with baking spray.

    For the pistachio layer

    In a food processor, combine flour, pistachios, powdered sugar and salt. Pulse until well combined. Add butter and pulse until a green, uniform dough forms.

    Pour dough into springform pan. Press into a firm crust on bottom of pan. Set aside.

    For the cake layer

    In bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest. Beat together until light and fluffy.

    In separate bowl, mix together flour, baking powder, baking soda and salt and set aside.

    With mixer running on low, add eggs one at a time, combining thoroughly after each addition. Add lemon juice (it will look curdled, but it’s not!).

    Add half the dry ingredients, then half the buttermilk and combine well. Finish with the other half of the dry ingredients and the other half of the buttermilk, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.

    Pour cake batter on top of pistachio layer.

    Bake cake on middle shelf of preheated oven 25 to 35 minutes or until a toothpick inserted into center comes out clean. Let cake cool before removing from pan.

    Meanwhile, prepare lemon glaze: Whisk powdered sugar and lemon juice until the desired consistency: opaque and thick enough to coat, but still runny enough to drip down the sides.

    When cake is completely cooled, pour glaze over the top, letting it drip down the sides. Sprinkle with a few tablespoons of chopped pistachio nuts. Slice and enjoy!

    Note: This keeps well for at least three days in the refrigerator.

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