— Buttermilk Fig Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable oil
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
2 cups figs, chopped
1 cup pecans, chopped
— Buttermillk Sauce:
1 cup sugar
1/2 cup (1 stick) butter
1/2 cup buttermilk
1 tablespoon corn syrup
1 tablespoon vanilla extract
1/2 teaspoon baking soda
Instructions- Cake: Combine the flour, sugar, salt, baking soda and baking powder in a large bowl and mix well. Add the oil, eggs, buttermilk, vanilla, figs and pecans and mix well. Pour into a greased and floured bundt pan. Bake in a preheated 350F oven for 45 minutes or until the cake tests done. Cool in the pan for 10 minutes. Remove to a wire rack and poke holes over the cake with a fork or wooden pick.
- Sauce: Combine the sugar, butter, buttermilkm, corn syrup, vanilla and baking soda in a saucepan. Bring to a simmer, stirring frequently. Cook for 3 minutes, stirring occasionally. Pour over the cake.
- You may bake this cake in a greased and floured 9 x 13-inch baking pan and pour the sauce directly over the cake.
And the best part? It was actually sent to this website http://www.relish.com/recipes/buttermilk-fig-cake/ from the Junior League of Lake Charles Marshes to Mansions cookbook. (Junior League of Lake Charles, Louisiana, 2007).
GEAUX LAKE CHARLES!
Thursday, July 21, 2011
Yum...figs.
A friend brought us some little cakes made with figs...does any one have a recipe for this?! I would love to make some! YUM!
Wednesday, July 20, 2011
Making this recipe tonight...but instead of zucchini-I am using garden grown eggplant (Louisiana Long green eggplants) and mozzarella cheese. I am also adding some fresh spinach and garden tomatoes...because I need to eat it!
Hope y'all enjoy...I'll be sure to post a pic of my version soon! Good Eats!
Original Website: http://blogs.babble.com/family-kitchen/2010/07/29/good-and-plenty-zucchini-pizza/
Hope y'all enjoy...I'll be sure to post a pic of my version soon! Good Eats!
Original Website: http://blogs.babble.com/family-kitchen/2010/07/29/good-and-plenty-zucchini-pizza/
As you may have noticed, zucchini is EVERYWHERE right now. Bright, green (or yellow), and eager to please, it’s just begging to be your friend. It’s very easy to throw into pasta and salads, but let’s face it—unlike other summer veggies, zucchini isn’t very sexy. Tomatoes are just gorgeous and juicy, corn is sweet and fun to have around. Zucchini is, well, eh. But that doesn’t mean we can’t make zucchini more interesting… I learned a great trick from Jim Lahey—the bread guru behind Sullivan Street Bakery—about how to add zucchini to pizza. He regularly serves a Roman-style pizza at his bakery topped with zucchini, and it’s amazing…here’s how you do it.
The trick is to grate it (I used 2 large zucchinis and grated them on my food processor), then combine the shredded zucchini in a bowl with a couple of tsps salt. Let sit for about 20 minutes to leach out the vegetable’s liquid (this will keep it from getting mushy when it cooks).
Squeeze the zucchini and discard any extra water, then toss it with 2 cups of shredded gruyere cheese.
For the pizza: Take a rimmed cookie sheet and coat it with olive oil, using your hands to get the oil into all of the corners. Take your pizza dough (yesterday I didn’t have time to make my own, so instead I defrosted a ball of whole wheat dough I had bough at Whole Foods, which worked very well), and stretch it gently but firmly into the pan, making sure there are no holes. You want it to stretch as far as possible to the edges so it’s the same size and shape as your cookie sheet.
Dump your zucchini-cheese topping onto the dough and with your hands, rake it onto your pizza dough. You will want it to reach all the way to the edge and it’s better if there is more zucchini on the edges than in the middle because the edges cook faster.
Sprinkle with bread crumbs, if you’d like.
Place sheet in an oven that has been allowed to preheat to 400 degrees.
Cook for about 20 minutes. It’s done when the crust has begun to pull away from the edges and the cheese is melted and golden brown.
Sprinkle with parmesan before serving and cut into squares.
What you’ll have is a ridiculously delicious pizza.
Squeeze the zucchini and discard any extra water, then toss it with 2 cups of shredded gruyere cheese.
For the pizza: Take a rimmed cookie sheet and coat it with olive oil, using your hands to get the oil into all of the corners. Take your pizza dough (yesterday I didn’t have time to make my own, so instead I defrosted a ball of whole wheat dough I had bough at Whole Foods, which worked very well), and stretch it gently but firmly into the pan, making sure there are no holes. You want it to stretch as far as possible to the edges so it’s the same size and shape as your cookie sheet.
Dump your zucchini-cheese topping onto the dough and with your hands, rake it onto your pizza dough. You will want it to reach all the way to the edge and it’s better if there is more zucchini on the edges than in the middle because the edges cook faster.
Sprinkle with bread crumbs, if you’d like.
Place sheet in an oven that has been allowed to preheat to 400 degrees.
Cook for about 20 minutes. It’s done when the crust has begun to pull away from the edges and the cheese is melted and golden brown.
Sprinkle with parmesan before serving and cut into squares.
What you’ll have is a ridiculously delicious pizza.
Good Morning Everyone! It has been so busy at the university these past two weeks. Especially so this week since my boss left for her maternity leave. We are all running with our heads cut off! But honestly-we seem to be getting things done pretty efficiently.
The recruiters (including me) received our schedule of travel a couple of weeks ago-I am hoping while I am on the road I'll have some more time to actually do some blogging!
But here is something we tried last night for dinner.
We went to World Market over the weekend and found this fajita seasoning sauce....well we just had to try it! We also got the taco one..hope to make that one later!
First you sauté onion and bell peppers (you can use red or green peppers)
This salsa is not called for the recipe...it is really my cooking sidekick.
Sneaking a little snack while I cook!
After the peppers and onions are slightly browned and softened, cook your chicken (or steak)
Make sure not to over crowd the skillet. Cook the meat in 2 or 3 different batches if needed.
Here is Patrick approving of the fajita seasoning. LOL
Here is the stuff...chipotle and lime. YUMMO!
After chicken is cooked, add back the veggies and pour in sauce. Stir and let cook for a good 10-15 minutes....Let everything get happy!
And the finished product. Added some lettuce, sour cream and cheese but it tastes really good solo too!
What is your favorite fajita or taco seasoning? Do you make it yourself? Or does it come in a package?
Tuesday, July 12, 2011
Wednesday, July 6, 2011
Blog Wordle
Hey guys. I have really been stinky at putting up a blog post. I have tons of recipes and even pictures to post but I just have not had the time. I really didn't want it to come to this. So here is a little filler for y'all.
While playing on the internet today I found wordle.net. It is a pretty neat thing-I put the web address of this blog and it created this. Create something and share it with me!
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