I’M BACK!!!

I’ve had a rough time of it for the past few months, including three trips to the hospital in December.  But I’m doing some better now, and wanted to return to my Blog.  I’ve missed you all SO MUCH!

So for my New Years Return, I’m posting a wonderful cake recipe that is so typical of Old Florida.  In fact, it‘s call an Old Florida Orange Cake.  And is it ever scrumptious!!!  Steve’s been picking oranges from the orange trees in our back yard this week.  Our crop is very beautiful this year -- very large and extra juicy.  Time to make an Old Florida Orange Cake!!!

OLD FLORIDA ORANGE CAKE

2-1/2 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
2/3 c. butter, at room temperature
1 T. grated orange zest
1-1/2 c. sugar
3 large eggs
2/3 c. orange juice

Preheat oven to 375 degrees. Lightly grease and flour two 9-inch round baking pans. In large mixing bowl, whisk together the flour, baking powder and salt. Transfer to a piece of wax paper.

At medium speed, cream the butter, orange zest and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the dry ingredients alternately with the orange juice, beginning and ending with the dry ingredients. Beat each addition until smooth.

Transfer to the prepared pans and bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in center comes out clean. Cool completely on wire racks. Remove from pans.

Orange Butter Cream Frosting:

1/2 c. butter, at room temperature
6-1/2 c. sifted powdered sugar, divided
1/3 c. orange juice (or more)
1 tsp. orange zest
1 tsp vanilla extract

In a mixing bowl, with electric mixer on medium speed, cream the butter with 3 c. powdered sugar until light and fluffy. Slowly add 1/3 c. orange juice, zest and vanilla.

Gradually beat in the remaining 3-1/2 c. powdered if necessary; add additional orange juice to make the frosting easy to spread. Spread frosting between layers and over top and sides of cake

 

Oranges Steve Picked from Our Orange Trees in Our Back Yard

SUNDAY – DECEMBER 14, 2014

A FAVORITE CHRISTMAS MOVIE

I love films from the 1940s more than anything, and Christmas in Connecticut is one of the very best.  It all the elements that makes a great movie.  A great story, a loveable cast,a beautiful location, comedy, romance … and Barbara Stanwyck was never more beautiful. 

In the 1945 holiday film, Stanwyck brilliantly played Elizabeth Lane, a single food writer living in New York whose fictional articles about her Connecticut farm with her husband and baby are admired by housewives across the country.  Her publisher is unaware of the charade and convinces Elizabeth to host a Christmas dinner for returning war hero Jefferson Jones (Dennis Morgan). Facing being fired, she agrees. In desperation, Elizabeth agrees to marry her friend John Sloan, who has a farm in Connecticut, even though she has never loved him. She also enlists the help of her friend and chef Felix Bassenak who has been providing her with recipes for her articles.

 

At Sloan's picturesque Connecticut farm, Elizabeth meets Nora, the housemaid, and a neighbor's baby that they will pretend is their baby. Planning to marry immediately, Elizabeth goes upstairs to freshen up, just as Judge Crothers arrives. However the ceremony is interrupted when Jefferson arrives. Together Jefferson and Elizabeth take care of the baby and then after dinner spend time together in the barn, and they soon fall in love.

 

I’ve never seen Barbara Stanwyck look as beautiful as she does in Christmas in Connecticut.  Her long, flowing hair and the outfits she wears add to the whole feel of the film.    And Stanwyck is an amazing comic!   And all the characters keep the laughs coming.  

 

I recommend buying this and adding it into your rotation of Christmas films.  You’ll be glad you did year after year!

Steak a la Barbara Stanwyck

Barbara Stanwyck, like her Character Elizabeth Lane, couldn’t cook.  She ate steak three meals a day to keep her weight down (must have worked because she looks GREAT).  Her recipe is extremely simple in its preparation, yet quite sophisticated in flavor.

1 cup soy sauce

1 Tablespoon brown sugar

1 Tablespoon fresh ground black pepper

1 Tablespoon olive oil

The best steak you can fine, about 3/4 -inch thick

2 tablespoons butter

Mix soy sauce with brown sugar, pepper and olive oil, pour into shallow pan.

Put steak into sauce and spoon a little sauce over top; marinate 30 minutes and turn several times.

Heat a large heavy skillet; add butter and when very hot, add the steak to skillet and cook to desired doneness.  Serve immediately on a well heated platter.

 

Mr. & Mrs. Robert Taylor --

Although they were divorced,

they remained the love of each others lives

for the remainder of their lifes.

SATURDAY – DECEMBER 13, 2014

Wassail is an old English custom when welcoming guests into their home at Christmas time.  The Wassail bowl was set out and each guest received a cup of the spicy warm brew. What a great way to carry on an age-old holiday tradition!

If you don’t care for the spiced punch, just make it and enjoy the warm, Christmas aroma that will fill your home!

Hot Christmas Wassail

2 quarts Apple Juice
2 c. Orange Juice
1 c. Lemon Juice
1-1/2 c. Pineapple Juice
Sugar or honey (Start with 1/2 cup sugar)
Cloves
Cinnamon sticks
Orange/Lemon rings

Combine juices and sugar to taste. Put in crock pot. Put 2-3 cloves in sides of rings. Add cinnamon sticks. Heat through and enjoy! 

MY MOM’S FAVORIOTE SPREAD

Every year, my Mom made a special request of me.  Bring my Pimento Cheese Spread and a box of Club Crackers!  She absolutely LOVED this!  I still make it in her honor.  She loved Christmas more than anyone I’ve ever known and this Spread makes it seem that she’s still here with us. 

PIMENTO CHEESE SPREAD

1 (3-oz) pkg. cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon each of salt, black pepper & garlic powder
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Using an hand-held electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip or as a sandwich filling. But I love it best as an appetizer with Club crackers.

THURSDAY – DECEBER 11, 2014

THE WORLD TURNS RED VELVET AT HOLIDAY TIME

When Christmas is close at hand, it seems the whole world turns a lovely shade of Red velvet.  Probably from all those lovely red Velvet cakes that are being baked in home after home.  They truly are beautiful, but SO MUCH TROUBLE to make!  Why mot simplify your Holiday baking by serving up some similar treats.  Red Velvet Cake Bites or Red Velvet Cookies! 

You’re probably a lot like me. Once this time of year rolls around, we imagine ourselves in the kitchen each day, whipping up cakes, cookies, and all manner of holiday confections for our loved ones, neighbors, and friends.

And that is where these recipes come in. No fuss, no muss and you end up with big, beautiful, perfectly shaped chewy red velvet bite or cookie studded with white chocolate – with just one dirty bowl, 5 minutes, and a couple of baking sheets.
And THAT makes our days more Merry!

RED VELVET CAKE BITES

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it zwill get messy.)
Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50). Chill for several hours.
Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

RED VELVET COOKIES

1 box Duncan Hines Red Velvet Cake Mix  

1/2 cup vegetable oil

2 eggs

1 cup Toll House white chocolate morsels

In a mixing bowl combine cake mix, eggs, and oil. Mix with an electric mixer until well blended. Stir in the white chocolate morsels.

Spoon cookies a little smaller than golf ball size onto ungreased cookie sheets.

Bake at 350 for 10-12 minutes or until very lightly browned on the edges. Allow to cool completely before removing from cookie sheet.

Makes about 2 dozen.