Monthly Archives: February 2013

David’s Yellow Cake

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No, no no!! Not ME David!! David someone else from AllRecipies.com. I needed a yellow cake recipe for our staff pot luck lunch and decided to try this as a test. The final will be quite different but I wont make it until next month. This recipe was moist, flavorful and a great texture. Here is the yellow cake.

12 Servings, Prep Time: 20 Minutes, Cook Time: 30 Minutes

IngredientsYellow Cake Meringe Frosting 1Small

  • 1 cup butter
  • 1 1/2 cups white sugar
  • 8 egg yolks
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans.
  2. Sift together the flour, baking powder and salt. Set aside.In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  4. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped.
  5. Cool 15 minutes before turning out onto cooling racks.

12 Servings, Prep Time: 20 Minutes, Cook Time: 30 Minutes

Ingredients

  • 1 cup butter
  • 1 1/2 cups white sugar
  • 8 egg yolks
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
  4. I used my torch to lightly scorch the meringue to give it some contrast and that slightly smokey taste.

 

Sautéed Chicken with Goat Cheese Sauce

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I heard a recipe for a chicken and Gorgonzola cheese sauce on the radio, then, after my car was safely parked, looked it up on my phone. The URL was for a “recipe of the day.” Unfortunately, I did not copy the recipe down and when I went back, it was another day and another recipe. Deciding to play the home edition of “Chopped” I made dinner with what was on hand, hence the Sauteed Chicken with Goat Cheese.

  1. Coat thinly cut chicken breasts in flour and saute in a pan with a little EVO
  2. Boil water to make some pasta (I love fettuccine.)
  3. While the chicken is cooking (about 3 minutes per side) slice some roasted red peppers into thin strips. (Or use pimentos, sweet peppers, whatever you have.)
  4. When browned and almost done, remove the chicken from the pan and set aside.
  5. Cool the saute pan slightly and add some milk (1/2 cup or so), stir in a small package of goat cheese (I like Laura Chenel, but as we are cooking with it, any brand is probably OK)
  6. Raise the heat until the mixture is boiling. Be careful not to scorch it.
  7. Add some flour to thicken (I probably used a tablespoon, it depends on how much milk you used)
  8. Let the milk/cheese/flour mixture reduce until it is thick and add the chicken back to the pan.
  9. Drain the pasta and add to another saute pan heated to medium high with some EVO added.
  10. Stir in the roasted peppers (or whatever you had, if it was fresh peppers, add those first and let them soften until tender). Stir (or toss which is more fun) until hot. Add a little more EVO until it looks wet, but not saturated.

Place the chicken on a plate, pour some of the remaining cheese sauce over, put the pasta next to it and its supper time!!