Tag Archives: Eggs

Recipes - Desserts

White Texas Sheet Cake

Bring your sweet tooth for this one!  This great cake, perfect for winter with its frosty cool look, is also perfect for spring with its delicate almond flavor. The simple frosting only adds to the cake’s allure. this is a sweet creamy frosting, yes indeed, so serve cut into small squares. You can substitute slivered toasted almonds or walnuts for the chopped pecans, but definitely want to add nuts for texture in the frosting. Public Service Announcement: for users of my “Missouri to Maui” cookbook, please note that the recipe, as written in the cookbook, has two typos.  The recipe should say begin with 2 cups of flour and 2 cups of sugar so e kalamai, please excuse that mistake.  The recipe is correct below.

The cake requires just a short prep yet it nets you big results.  Allow your butter-water mixture to cool slightly before adding the dry ingredients; whisk and stir well from this point so that the batter is free of lumps.  The batter is thin so don’t worry that you have made a mistake; the hot liquid thins an otherwise traditional cake batter. The thinness of the batter produces a finished almond-flavored moist cake.   Today I baked it closer to 28 minutes than 22 as my oven runs slow of late; bake it definitely  for 22 minutes, minimum, then give it more time to set and brown slightly on top.  Two great things about this true sheet cake are that what isn’t in a tall cake is definitely made up for in volume and the cake will serve 20 easily so great to take to a potluck or a picnic, and, also this cake tastes even better the next day so any leftovers are always welcome.

Cool at least 20 minutes before frosting.  Almond extract also goes into the frosting; whisk well to remove all lumps before spreading on the still-warm cake. Guaranteed, every sweet bite will remind you of soft breezes and trees ready to burst forth into glorious bloom.  Ahhhh, Happy Spring to You!

White Texas Sheet Cake

Ingredients

2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 cup butter or margarine
1 cup water
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract

Preheat oven to 350. In large mixing bowl, mix and stir the flour, sugar, salt, and baking soda. Bring butter and water to boil in saucepan on stove. Add to dry ingredients and add beaten eggs, sour cream, and almond extract. Stir all until smooth; batter will be thin. Pour into a greased 15x10x1” pan (jelly roll pan) and bake for 20-22 minutes, until set and browned on top. Cool 20 minutes.

FROSTING Ingredients and Directions Prepare by melting 1/2 cup butter and 1/4 cup milk in saucepan over medium heat. Bring to a boil. Remove from heat and add  4-1/2 cups powdered sugar and 1/2 tsp almond extract. Mix and whisk well. Fold in 1 cup chopped pecans, thoroughly blending. Spread over the slightly warm cake.

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Recipes - Breakfast & Brunch

Corned Beef Hash Patties

Hey, Hey, Happy St. Patrick’s Day!  I wanted to make some Kete-Yama’s style corned beef hash patties ever since i saw a delicious looking photo on Facebook of someone’s Hawaiian-kine patties and today being St. Paddy’s Day meant the timing was right!  Corned Beef Hash, layered, rice below and fried eggs on top, was one of our most popular breakfast items at Kete-Yama’s. As we did at the café, I made the patties early and chilled them a few hours before frying. Slipping them into hot oil while they are cold and firm helps the patties hang together and fry more evenly.

Sauteing the onion before adding to the mix brings flavor to the simple combination of canned corned beef and diced potatoes. Our Kete-Yama’s recipe also uses snipped fresh parsley, snipped green onion pieces, and lots of black pepper.  Today i gave the Tabasco bottle a few shakes into my mixing bowl as well for added zing.  I only used 1/2 an onion today and substituted Yukon potatoes for the Russets as that is what I had. I like my hash fried up crispy, served up Hawaiian breakfast style over  a bed of white rice and topped with fried eggs, over easy or sunny side up on the eggs. Drizzle all with a little shoyu, add coffee and you have a favorite Hawaiian breakfast or even a  fine St. Patrick’s Day supper.

There is nothing to preparing this simple dish as long as you have already cooked your potatoes until tender.  Hey, everybody’s Irish on St. Paddy’s Day so enjoy your corned beef today, whether a brisket with potatoes and cabbage or in these simple flavorful patties!  And, oh, of course, top of the morning to ya!

Corned Beef Hash Patties

Ingredients

2 tablespoons vegetable oil
1 large round onion, chopped
1 can (12 ounces) corned beef OR 2 cups chopped cooked fresh corned beef
2 large cooked, peeled, diced russet potatoes
Freshly ground pepper to taste
1/2 cup chopped green onions (optional)
1/4 cup minced parsley (optional)
Vegetable oil for frying

Directions

Heat 2 tablespoons vegetable oil in a large skillet, sauté onions until tender; set aside. In a large mixing bowl, mix together the corned beef, potatoes, pepper, green onions, parsley, and sautéed onion. Shape into patties, chill for several hours, and pan fry until crisp and browned on both sides. Serve with rice and fried eggs.  Serves 6.

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Food for Thought

Snow Ice Cream

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Surely you enjoyed snow ice cream as a kid!  My first thought when I looked out my window this morning was “I want snow ice cream and I want it for lunch!” What else would a person think of with this much snow on the ground?  Just a quick trip outside to the yard to scoop up the clean snow and you’re almost there! This recipe uses raw eggs; omit them if you like if they don’t agree with you. Snow ice cream melts fast so this is the quintessential “make and eat immediately” recipe. Turn your snow day into a FUN day; your kids will love it and so will you!  Winter kitchen frolic!

Snow Ice Cream

1-12 oz. can evaporated milk
2 eggs, beaten
1-1/2 tsp. vanilla
3/4 cup sugar
1 gallon fresh clean snow

In large bowl add milk, the beaten eggs, vanilla, and sugar and beat briefly with an electric mixer to blend well. Add the snow and stir gently, folding well. Scoop into bowls and top with sprinkles! GO on: smile, do a snow day happy dance  and say ahhhhh!

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Recipes - Side Dishes

Squash Fritters

It’s outrageous how intense food whispering is at times! Last night mama and I were looking in my cookbook and talking about recipes and again today at church my mind kept returning to Squash Fritters with syrup. For lunch. Nothing to do then but beat it to the market after church and cross my fingers that they still had yellow squash in the produce section. My efforts were rewarded as the squash was all I needed for stirring up a batch of these tasty treats; everything else is found readily on hand. If you are out of Bisquick baking mix, use all-purpose flour instead.  Some cooks also add grated onion to the mix but I prefer just the flavor of the raw crook neck squash.

The grated squash goes right into the batter with the eggs and the dry ingredients; do allow the batter to  breathe for 10 minutes so it thickens before you begin frying the fritters. Heat your oil briefly then fry in the hot oil for a few minutes per side, drain, sprinkle with powdered sugar, and do not forget to give them a good splash of maple syrup before serving. I am certainly satisfied now, until the next whisper that is.

Squash Fritters

1/2 to 2/3 cups Bisquick baking mix
1/4 cup Parmesan or Cheddar cheese, freshly grated
1/2 tsp. salt
1/2 tsp. pepper
2 eggs, slightly beaten
2 cups raw yellow squash, grated
Cooking oil for frying
Powdered sugar and  maple syrup, optional

Directions  In large shallow bowl, combine all ingredients except the oil, stir well to blend. Allow the batter to rest for ten minutes then drop the mixture by tablespoons into preheated oil over medium heat.  Cook fritters 2-3 minutes on each side or until golden brown.  Dust with powdered sugar;  serve warm with maple syrup if desired.

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Recipes - Entrees

Stuffed Baby Yorkies

Yorkies with mashed potatoes and au jus
Yorkies with mashed potatoes and au jus

While snooping through my fridge this morning, I was delighted to find another container of left over roast beef.  The largest part of it will be for the Beef Barley soup that has been food whispering in my ear, but I also wanted something quick and easy for tonight’s supper. The recipe below is what developed.  Using only 4 oz. of roast beef and flavored with horseradish, Stuffed Baby Yorkies are a mixture of a hot roast beef sandwich (my style), plain Yorkshire pudding, and a batch of delicate popovers.

The batter is extremely thin and  does benefit by mixing early and allowing it resting time of at least 30 minutes while your oiled muffin pan heats in a hot oven.  I used less oil in each cup than called for in the original recipe after reading the recipe reviews, just 1/2 T. per cup.   I had batter left over even filling my muffin cups 3/4 full so if you want 12 pieces that is possible, too, by filling the cups only half full.  I sauced my two pieces with hot au jus also left from cooking the roast and topped each with peppered mashed potatoes tonight, leaving the table feeling that nothing at all was lacking.  I’ll take two popovers without the potatoes and au jus for mama and me to snack on tonight; they are jolly good, mate!

Stuffed Baby Yorkies

1 cup flour
1 t. salt
4 eggs
1-1/4 cups milk
Wesson oil
4 oz. cooked roast beef, thinly sliced/shredded
1/4 c. prepared horseradish
1 cup au jus, heated
Mashed potatoes, optional

Directions

Stir the flour and salt  in a mixing bowl; beat the eggs quickly and add to bowl; add half of the milk and continue whisking well until the mixture is smooth and glistening.  Add the rest of the milk and whisk well again.  Set aside to rest for at least 30 minutes. Preheat oven to 400 degrees. Place 1/2 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting. Return and whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking.  Spoon about 1 T. roast beef and 1/2 T. horseradish into the center of each cup. Immediately return pan to the oven, and bake until puffed and golden, about 15-20 minutes. Top with mashed potatoes, if desired, and drizzle with heated au jus to serve.

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