Today would have been my father’s 95th Birthday. He passed away about a year after I was married, so he has been gone almost 28 years ago.
Dad’s favorite cake was a chocolate cake my mom would make called 3 hole chocolate cake. The cake was made in just one pan and was a dark chocolate cake with butter cream frosting. He wasn’t much of a sweet eater, except for this cake.
So today in honor of his birthday I decided to make this cake. It is very easy and even easier cleanup!
Make a basic white butter cream frosting. Frost, cut and serve.
Wow, I dug deep into the archives for this recipe. It comes from Working Mother Magazine of July 1999. This was a part of my cooking extravaganza this past weekend and it was a great step back through the cookbook.
This is served hot over rice, but it makes a great cold salad if there are any leftovers!
In a medium saucepan over high heat, combine rice, 1/2 tsp of the salt and 2 cups water; Bring to a boil; reduce heat, cover and simmer about 19 minutes, or until water is absorbed.
In a medium bowl, whisk together canola oil, vinegar, sesame oil, ginger and soy sauce. In another medium bowl, toss chicken with 2 Tbsp of the dressing and remaining 1 tsp. of salt. In a large serving bowl combine cabbage and scallions.
In a large nonstick skillet over medium high heat cook chicken 6 minutes, stirring. Add snow peas, red pepper and 2 Tbsp of the dressing. Saute 2 minutes. Remove from heat and toss with cabbage mixture along with remaining dressing. Garnish with peanuts. Serve with rice. Serves 4.
I was looking at old files and found these green beans from a dinner club from a few years ago. They went really well with my Asian slaw with Sesame Chicken.
Oh my, these were really good but even better as a leftover. They marinated in the lemon juice and took on a more powerful taste.
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
It’s was Friday night and I was looking something to do with the Scallops we had in the freezer. I started to look in my old binder of recipes from years ago and found a recipe from a Working Mother magazine dated July 1999. The note posted below it said good, so that was enough for me.
About a half hour before dinner time, I started to defrost the Scallops under running cold water. Then I started the prep. I have learned to get everything ready and within arms reach when cooking. Nothing is more frustrating than trying to find an ingredient while your cooking.
This recipes come together pretty quickly. Served with a vegetable of your choice and a great glass of wine.
On a cold Saturday afternoon we decided to give Sunny Anderson’s Apfelkuchen, that was featured on Food Networks-The Kitchen, a try. My German roots from the Schreck and Meyer familie came out to bake. And the real reason, we knew my Mom would love this recipe.
For the past couple of years we would buy her a tin of real German Lepkucken from Germany for Christmas. She has always told me the story of her having to stir the batter of these dense molasses cookies. We knew the Apfelkuchen world be a hit.
1/4 cup fresh lemon juice
5 Granny Smith apples, peeled, cored and sliced into 1/8-inch wedges
One 15.25-ounce box white cake mix
1 1/4 cups apple cider
1/3 cup sour cream
3 large eggs, whisked
Nonstick cooking spray, for the pan
2 1/2 cups packed light brown sugar
1 cup all-purpose flour
1 teaspoon cinnamon sugar, plus more for dusting
2 sticks (1 cup) salted butter, frozen for 20 minutes