Strawberry Shortcake

We checked out this book from the library and my daughter insisted we make the recipe, so we did. It was a fun book with little facts, tips, and explanations about cooking along the sides of each page. I even learned something: strawberry shortcake is called "shortcake" because of the shortening in it (though we used butter). Maybe I'm behind, but it was news to me.So pretty much it's like a gigantic biscuit slathered with whip cream and strawberries. I've always thought real strawberry shortcake (not those little angle food cakes they sell by the strawberries in the store) was rather dry and bland, but this was really good. The only thing I did different from the book was add some sugar to the strawberries and let them sit to bring out the juices while the cake baked.

Birthday Cakes

Here are a couple birthday cakes I made recently. Finally putting that cake decorating class knowledge to use. This one was for my sister who was visiting on her birthday. She loves football and is a big Packer's fan. (I didn't use supports and by the time I took the picture it kind of smooshed down on itself. :P Oh well, you get the picture.) It was fun working with fondant.

Conference Donuts

This conference weekend instead of making cinnamon rolls we tired something new. We made our own donuts! My friend and cooking mentor referred me to this recipe at Allrecipes.com (love that site!). She told me to double the glaze, which I was glad I did; there was just enough for all the donuts. They weren't the most perfectly shaped, but they still tasted great and were a lot cheaper than Krispy Kream!

I think the oil was too hot at first. They were cooking really fast and got too dark. (I had no way to measure if it was the 350 it called for). So I turned it down and waited a few minutes before doing any more. That seemed to do the trick.

I used a spatula to slide them in the oil, but ended up just using a fork to flip them and pull them out.

I had one cookie sheet with cookie rack to place them on right out of the oil. Then I would dip them- still hot- into the glaze and on another cookie sheet w/ rack:

I kept the glaze on the stove. It needed to be reheated often as the surface cooled and started to crust over. When there was a lot of glaze that had dripped off on the cookie sheet I just scrapped it back into the pot on the stove.

Maybe next time I'll try a chocolate glaze. Mmm

Anyone else have have a good recipe or idea for donuts?

Graduation Day

Here is my final cake for my final Wilton cake course. It's been fun and I've learned a lot. I still need a lot of practice with fondant -the back of the cake had so many folds in it :( But I thought it turned out pretty anyway. I decided my favorite (fondant) flower is the calla lilly. They are just so elegant.

Fruit Pops

You might have seen these "All Natural" Dryer's Fruit Bars. Well, I made some by chance the other day. Only better, and healthier.

I was starting to make a smoothie by blending some frozen strawberries with a little apple juice and when it was pureed it smelled so good I just wanted to eat it straight from the blender. And I did. Like Strawberry Sorbet. Mmmm So then I had the idea to scoop it into these Ikea popsicle forms and voila! The kids loved 'em. With summer coming I'm going to have to try some other popsicle recipes.

chicken cacciatore

Chicken Cacciatore from Better Home's Cookbook:

• 6 frozen chicken tenders
• 2 tablespoons olive oil
• 1 1/2 cups sliced fresh mushrooms
• 1 medium onion, sliced
• (added 1/2 cup chopped green pepper)
• 1 clove garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 3/4 cup dry white wine (used chicken broth instead)
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary (didn't have this)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon snipped fresh parsley (skipped this)
• Hot cooked fettuccine or linguine (used spaghetti instead)

In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.

Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.

Mix together undrained tomatoes, tomato paste, wine, sugar, spices, salt, and pepper and add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink. Serve over hot cooked pasta.

Yes, that's a paper plate. I forgot to take a picture at dinner so later when I had a before bed 'snack' I snapped this. Mmm

strawberry freezer jam

I don't do step by step instructions much, but I wanted to show how simple this is for anyone who hasn't tried making freezer jam.

Wash Strawberries

Remove stems

Crush them, one layer at a time

Measure out amount called for in recipe, set aside

Whisk pectin into apple juice (no sugar pectin calls for juice)

Bring to a boil that you can't stir down

Pour into strawberries (don't take a picture while doing this, because you'll miss the bowl) and stir
Add sugar (if using) and stir. Usually I do half the sugar of regular jam, but I used agave this time (no picture sorry).

Ladle into containers (one day I'll have one of those awesome wide mouth canning funnels)
And you're done. Refrigerate over night too cool and then place in freezer until ready to use. Mmmm