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Category Archives: September
Chocolate Cake with Buttercream Icing Recipe
My sister-in-law makes a chocolate cake that is just divine. It gets its dark richness from freshly brewed coffee and is perfectly balanced with luscious buttercream icing. The cake is super moist and the buttercream is marvelous.
Served cold, it is extraordinary. The chocolate cake and buttercream icing are sweet — without being exceedingly sweet. The butter adds the slightest hint of saltiness to the icing and is a wonderful complement to the cake.
Allow plenty of time to prepare this cake and buttercream icing. The cake must be completely cool before frosting it. Also, preparing the icing is a two-step process involving refrigeration. Because of the butter in the buttercream, you really can’t rush this recipe. The extra time is well worth it and we think you will be delighted with your results!
Chocolate Cake with Buttercream Icing
Chocolate Cake Recipe From the Kitchen of Jane Naujalis
Buttercream Icing Recipe From the Kitchen of Judy Haftl
Preheat oven to 350°.
Grease two 8″ round cake pans or one 9″x13″ rectangular cake pan with butter. Line the buttered pan(s) with parchment paper and then grease and flour the pans.
For the cake, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined with an electric mixer fitted with a paddle attachment.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. While the mixer is still on slow speed, add the hot coffee and stir just until combined.
Pour batter into baking pans and bake for 35 to 40 minutes (until a toothpick inserted in the center comes out clean). Cool in the pan(s) for 30 minutes and then invert over a rack to cool.
To make the buttercream icing, add the evaporated milk, whole milk, and flour to a small saucepan. Bring to a boil, whisking constantly and cook for one minuted or until thickened. Remove from heat and refrigerate until cooled completely.
Beat together the butter and shortening with an electric mixer. Add the granulated sugar and beat until creamy. Add the vanilla and cooled milk mixture and blend until well combined.
After the cake is completely cool, decorate with the buttercream icing. Refrigerate until serving. Enjoy!
According to ancient mythology, ambrosia was the food of Greek and Roman gods. As divine and luscious as it is, it’s easy to understand why it was their preferred elixir. While their recipe remains a mystery today, our ambrosia recipe is quite heavenly, too!
With only six ingredients and minimal preparation time, this is a delectable dessert that will delight your guests without impacting your busy schedule. Just allow the flavors to meld by preparing it one day before serving. It really is divine!
From the Kitchen of Mildred Danner
- 20 oz can pineapple tidbits
- 11 oz can mandarin orange segments
- 1 cup white seedless grapes
- 1 cup miniature marshmallows
- 1 ⅓ cup flaked coconut
- 2 cups sour cream
Drain the pineapple tidbits and mandarin orange segments. In a medium bowl, combine them with the remaining ingredients. Cover and refrigerate overnight. Serve cold.
Lithuanian Kugelis (Bulvių Plokštainis/Potato Cake)
Mention comfort food and Lithuanian kugelis immediately pops into my mind. Like baked macaroni and cheese is the ultimate comfort food for so many people, this is my ultimate comfort food. Try it once and you just might feel the same way. In Lithuania, kugelis is widely popular — appearing in home kitchens and on menus everywhere.
My family has been serving kugelis for decades (likely, centuries) and over the years, we experimented with our recipe. My grandmother’s generation and those before her grated the potatoes and onion by hand. We used to grate everything manually, too, but discovered that a blender accomplishes the same results. Purists probably would disagree with us, but we are pleased with our results.
On the other hand, we studied two other elements of our recipe and after experimentation, decided that they should not be compromised. We tried to make a reduced fat version of kugelis by experimenting with the bacon drippings. Kugelis made without bacon drippings or with less than ¼ cup of them simply is not the same, in our opinion.
Similarly, we conducted our own blind taste test for potato varieties and discovered that potato variety also has a significant impact on kugelis. Red skinned potatoes are by far the best in terms of flavor and texture. Yukon gold are also very good. White, russet, and Idaho potatoes are not good choices for kugelis, in our opinion.
With cooler autumn days ahead, we hope you try our Lithuania kugelis recipe to warm your family!
From the Kitchen of
Emilija Gvazdaitytė Naujalienė, 1886 – 1966
- 5 lbs red potatoes
- 1 lb bacon, partially frozen
- 1 large yellow onion, diced
- ½ cup milk
- 1 egg
- 1 TBS flour
- 1 tsp seasoned salt
- ½ tsp ground pepper
- Sour cream for garnish
Serves 4 – 6 persons as a main course.
Preheat oven to 425°.
Slice the frozen bacon into small ½” pieces. Fry it until very crispy and set this pan of bacon and drippings aside. Do not discard the drippings.
When served, kugelis should be golden brown. To achieve this golden color, work quickly with the potatoes and keep them immersed in cold water. If your raw potatoes are exposed to too much air before baking, your kugelis may turn gray. It will taste fine, but will not look as appealing. Also, processing the onion first and adding the potatoes to the puréed onion helps to prevent the kugelis from graying.
Fill a large bowl halfway with cold water. Peel and rinse the potatoes and then place them in the cold water. Take a few potatoes from the water and roughly dice them. Return them to the cold water. Repeat this process until every potato is diced. Peel and dice the onion.
Remove the bacon from the pan and place it in a large bowl. Reserve the bacon drippings (about ⅜ cup).
Purée the onion in a blender with the milk. Using a slotted spoon or wok skimmer, fill the blender with potatoes and pureé until smooth. Pour this purée over the bacon. Continue puréeing all of the potatoes in the blender using the egg as the liquid for one batch and bacon drippings as the liquid for the other batch.
Stir the mixture in the bowl each time you add purée to it. Sprinkle the seasoned salt, ground pepper, and flour over the purée and stir again.
Pour the potato mixture into a 9″ x 13″ baking pan. Bake at 425° for 1 hour and 5 minutes. The kugelis is ready to serve when the top is golden brown when it starts pulling away from the sides of the baking pan.
Slice into squares and serve Lithuanian kugelis hot with a dollop of thick sour cream. Gero apetito!
Pennsylvania Dutch Wet Bottom Shoo-Fly Pie Recipe
Since 1683, the Pennsylvania Dutch have been serving hearty old-country cuisine to their friends and family in Pennsylvania. Their simple, wholesome recipes were passed down through the generations and still appear on tables today.
Chicken pot pie, rivel soup, dandelion with hot bacon dressing, pork and sauerkraut, corn and oyster pie, wiener schnitzel, and potato filling are just a few of these classic recipes.
Pie was a staple in the early Pennsylvania Dutch diet and customarily, it was served with breakfast, lunch, and dinner. No matter what day of the week or season it was, every kitchen had a pie or two in its cupboard.
When friends stopped to visit, they could count on their host serving an appetizer of cheese and ring bologna followed by a dessert of fresh pie and coffee.
The most popular Pennyslvania Dutch pies were fruit and custard pies and also drizzle pies, milk pies, and shoo-fly pies.
This wet bottom shoo-fly pie recipe is our family’s trusty favorite. Serve it with coffee and you will understand why!
Wet Bottom Shoo-Fly Pie
From the Kitchen of Jennie Miller Yeisley, 1897 – 1977
Preheat oven to 350°.
To make the pie crust, sift together the flour and salt. With a pastry blender, blend in the shortening until it is evenly distributed throughout the flour. While mixing the dough with your hands, gradually add the cold water a few tablespoons at a time. Add just enough water to form the dough into a ball. This should be one or two tablespoons short of ¼ cup of water.
Roll the dough between two sheets of waxed paper. Carefully transfer the dough to a pie plate. Trim and flute the edges of the pie crust. Set this pie crust aside until ready for filling.
In a medium bowl, stir the molasses (We use Brer Rabbit “full flavor” molasses with the green and yellow label), water, and baking soda until well blended. It should bubble slightly.
In a separate medium bowl, sift together the flour and sugar. Add the shortening and blend with a pastry blender to form a crumb mixture.
Pour half of the liquid mixture into the unbaked pie crust. Cover the liquid evenly with the crumb mixture. Drizzle the remaining molasses mixture over the crumbs. Bake at 350° for one hour until golden brown and set in the center.
Remove from the oven and allow to cool. Wet bottom shoo-fly pie is served cold or at room temperature.
Savory Chicken Meatballs
Looking for an alternative to the traditional beef, pork, and veal Italian meatball? These savory chicken meatballs are a healthier alternative and are every bit as satisfying and flavorful.
We serve these meatballs over angel hair pasta with our heirloom tomato sauce. When we are looking for an extra kick, we add chopped serrano peppers or a fresh cayenne pepper to the sauce. Pair this with your favorite full-bodied red wine and this may become one of your favorite dinners!
- 5 lbs. ground chicken*
4 cups fresh bread crumbs, made with seeded rye bread
3 TBS fresh flat Italian parsley, finely chopped
3 TBS fresh basil, finely chopped
8 cloves garlic, pressed
½ tsp salt, ¼ tsp pepper
Yield: 6 ½ dozen meatballs.
Serving suggestion: serve with our heirloom tomato sauce, your favorite pasta, and freshly grated parmesan cheese.
Note: This recipe makes over six dozen meatballs. For a smaller number of guests or to reduce leftover portions, cut this recipe in half.
Preheat oven to 375°. Spray three baking sheets with cooking spray.
Tear up three pieces of seeded rye bread and place them in a blender. Pulse into fresh bread crumbs and continue this process until you have 4 cups of crumbs.
Place the ground chicken in a large bowl. Add the bread crumbs. Wash and finely chop the parsley and basil. Add these herbs to the bowl. Clean 8 cloves of garlic and add them to this mixture. (If you press the cloves above the mixture, you will capture every bit of garlic and garlic juice.)
Add the egg and sprinkle the salt and pepper over the top of
the mixture. Combine the mixture with your hands until all
of the ingredients are evenly distributed throughout the mixture.
Roll the mixture into standard sized meatballs, approximately ¼ cup each. As you roll them, place the meatballs on the greased baking sheets. After all of them are rolled, place them in the oven. Bake for 15 to 20 minutes. The bottom of each meatball will be golden brown.
While the meatballs are baking, simmer the heirloom tomato sauce in a large saucepan over medium heat. Stir in freshly grated parmesan or romano cheese to taste. For arrabbiata sauce, stir in two finely chopped serrano peppers or one cayenne pepper.
Remove the meatballs from the oven and add them directly to the tomato sauce. Gently toss them with the sauce and reduce temperature to low.
Boil the pasta according to its directions and serve immediately with chicken meatballs, heirloom tomato sauce, and freshly grated parmesan cheese.
*Use store-bought ground chicken or make your own with a
KitchenAid Artisan stand mixer and a KitchenAid food
grinder attachment. Simply slice chicken into large strips and drop these strips into the grinder’s feed tube.
Since you are grinding your own, you control the blend. Use boneless, skinless chicken breast alone or a mix of
breast and thigh meat.