Waldorf Red Velvet Cake

I’ve been cooking for over 40 years, but this is the first time that I ever made a cake from scratch.

Before starting cake, mix 1 c. cold milk a little at a time 5 T. all-purpose flour, stirring constantly. Cook until thick, stirring constantly. Refrigerate to cool for half an hour.

3/4 c. shortening

2-1/4 c. sugar

1 .3 oz. small individual bottle of red food coloring from the 4 color pack

3 eggs

3 T. cocoa

1-1/2 t. salt

1-1/2 t. vanilla

1-1/2 c. buttermilk

3-1/4 c. all-purpose flour

1-1/2 T. white vinegar

1-1/2 t. baking soda

Baker’s Joy

1. Cut shortening into sugar in a large mixing bowl. Stir until smooth.

2. Sift the rest of the dry ingredients together into a separate mixing bowl. Stir to mix dry ingredients.

3. Add the dry ingredient mixture to the shortening and sugar mixture a little at a time, stirring well between batches.

4. Stir the cooled cooked mixture into the dry ingredients.

5. Mix all other wet ingredients except the eggs together, then add to the mixture. Stir for 200 strokes.

6. Blend the eggs in the blender for one minute. Add the eggs to the mixture. Stir another 200 strokes.

7. Spray 2-9 inch silicone round cake pans with Baker’s Secret.

8. Pour half of the mixture into each pan.

9. Bake on the middle rack of a 350 degree preheated oven for 33 minutes.

10. Test with a knife to see if it comes out clean. If it does, remove cakes from the oven. If not, continue baking, but check every 2 minutes, using the clean knife test.

11. Once cakes are removed from the oven, cool exactly ten minutes.

12. Invert each cake onto rack to continue cooling.

13. When totally cooled, ice cake.

Icing for Waldorf Red Velvet Cake:

1 c. butter

3 c. powdered sugar

1 t. vanilla

14. Mix well while cake is cooling.

15. When completely cooled, on cake plate, place an approximately 12x12 inch piece of wax paper that has been cut into fourths, then reassembled.

16. Place one of the cakes on it. Ice the bottom layer.

17. Add the second layer and ice. Ice sides.

18. When icing has been completed, pull the waxed paper to reveal a cake on a clean surrounding area.

Cut, serve and enjoy.

Nancy's Banana and Strawberry Pie

This dessert is about as quick and easy as you can get.

1 graham cracker crust pie shell

1 small banana instant pudding

2 cups cold milk

1 banana, peeled and sliced

5 strawberries, washed, stemmed, and sliced lengthwise in half

1. Prepare pudding according to package directions, mixing it with 2 cups cold milk for two minutes.

2. Place banana slices in the bottom of the graham cracker crust pie shell.

3. Pour pudding mixture over the banana slices.

4. Place the strawberries halves, around the outer edge of the pie.

5. Refrigerate for at least an hour.

6. Slice chilled pie and serve.

Jim Beam Cake

1 cup chopped pecans or walnuts (optional)

1 (18.25 oz.) package of yellow cake mix

1 (3.75 oz.) package instant vanilla pudding mix

4 eggs

½ cup cold water

½ cup canola oil

½ cup Jim Beam (or rum)

1. Blend the 4 eggs in the blender for several minutes to make them fluffier while mixing the other ingredients.

2. In a mixing bowl, mix the other ingredients for two minutes.

3. Mix in the eggs.

4. Place the nuts if using them in a greased and floured bundt pan.

5. Pour mixture into the bundt pan.

6. Bake 325 degrees for 1 hour.

7. Cool 10 minutes in the pan.

8. Invert on a plate.

9. Poke holes in surface of cake with a toothpick.

9. Add glaze (see recipe below).

Glaze:

¼ lb. butter

¼ cup water

1 cup granulated sugar

½ cup Jim Beam (or rum)

1. Melt butter in saucepan.

2. Stir in water and sugar.

3. Boil 5 minutes, stirring constantly.

4. Stir in Jim Beam (or rum).

5. For extra goodness, make twice as much sauce, saving half the sauce for serving time.

Nancy's Ramen Vegetable Pancakes

¼ cup of canola oil

1 3 oz. pkg. of Chicken Flavor Ramen noodles with seasoning packet

1 medium zucchini, unpeeled and shredded

½ red onion, shredded

6 baby carrots, shredded

2 eggs, beaten

2 tablespoons of flour

Salt and Pepper to taste

2 tablespoons light soy or dipping sauce (optional)

1. Cook the ramen noodles according to package instructions. Drain.

2. Stir in ½ the seasoning packet and stir.

3. Add the shredded vegetables and stir.

4. Add the beaten eggs and stir.

5 Add the two tablespoons of flour and mix.

6. Heat oil in a small omelet sized skillet.

7. With a cookie scoop, fill with the mixture.

8. Drop into the oil and flatten a little.

9. Salt and pepper if you wish.

10. Fry one at a time in medium hot oil for about 60 seconds on each side.

11. Remove pancake and place on paper towel.

12. Return each pancake to a sheet of aluminum foil.

13. When they have all been browned in the oil, move the aluminum foil to a 250 degree oven to continue cooking.

14. Leave them there about 15 minutes.

15. Serve with light soy sauce for dipping, if you wish.

16. Serve with meat and another vegetable.

Baked Onion Soup

Baked Onion Soup

Serves 2.

2 large onions peeled and sliced
1 teaspoon olive oil
2 beef bouillon cubes
2 chicken bouillon cubes
4 cups water
homemade seasoned croutons (See previous recipe on blog).
2 slices provolone cheese

1. Slice onions and either separate the rings or chop into the size pieces that you like.

2. In a small crockpot, put the onions and teaspoon olive oil. Stir. Cook for 4 hours with lid on. Take lid off and cook for another hour to intensify the flavor.

3. Add the bouillon cubes and 4 cups water. Stir. Replace lid and cook for 2 more hours.

4. Layer the bottoms of soup baking bowls with croutons.

5. Pour soup over them.

6. Cover with round slices of provolone cheese.

7. Bake on aluminum foil in oven at 375 degrees until cheese is browned.

8. Remove and serve immediately.

Croutons for Soups and Salads

Croutons for Soups and Salads

1 half large loaf of French bread, cubed
2 sticks butter or margarine
1 tablespoon minced garlic
salt and pepper to taste
2 tablespoons dried minced parsley leaves

1. Melt the sticks of butter or margarine in a 9 x 13” glass baking dish.
2. Stir in the garlic and parsley.
3. Stir in the cubes of French bread, coating them with the mixture.
4. Salt and pepper to taste.
5. Bake at 275 degrees for 1 hour, stirring every 10 minutes.
6. Remove from oven and let cool.

Nancy's Tortellini Soup

We had this soup during Snowcopalypse 2011, a snowstorm of a lifetime. After 10 hours, it's still going on and don't see any signs that it will quit soon. I am glad that I am in a warm house and not out in the snowy wind. I fixed this soup today. It's been a favorite of ours and perfect for a day like this.

Nancy's Tortellini Soup

1 lb. Bob Evans sage sausage

1 onion, chopped

¾ teaspoon minced garlic (from a jar)

3-16 ounce cans of beef broth

1 No. 2 can of tomatoes, diced (save juice for soup)

1 small can diced carrots (add the juice to the soup)

1 tablespoon Italian seasoning

10 oz. pkg. of cheese tortellini

¼ teaspoon black pepper

½ cup grated Parmesan cheese

1. In a large saucepan, saute and crumble the sausage until no longer pink. Use water while stirring to make it finely crumbled.

2. When the sausage is no longer pink, drain any extra liquid off to limit the amount of fat in it.

3. Add onion to the mixture and saute until translucent.

4. Add the garlic, diced carrots, diced tomatoes, Italian seasoning, and black pepper.

5. Add the beef broth and juices from the carrots and tomatoes.

6. Bring to boil under medium heat.

7. Add the frozen cheese tortellini.

8. Cook for 10 minutes stirring frequently.

9. Reduce the heat to low and cook about 15 minutes more, stirring frequently.

10. Add ½ cup grated Parmesan cheese and stir. Cook for five more minutes, stirring frequently.

11. Ladle into soup bowls and serve.