Tuesday, February 28, 2017

Dolly's awesome yellow cake recipe




Dolly's cake is the best homemade yellow cake I've tasted. I can say that since I have tried way to many other recipes.
 She took her cooking blog down last year.So when I lost my recipe book in the move I contacted her on face book. She was kind enough to message me the recipe.   I copied and pasted it . Which is why it on the left hand side of the page.
I was afraid if I tried to changed it's format on the page I would leave something out. I tend to do things like that.

If you love homemade cakes, this is a recipe YOU HAVE TO TRY !

Ingredients 1 cup butter  softened 2 cups sugar 4 large eggs at room temperature 3 cups cake flour or all purpose flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 cup milk 1 teaspoon almond extract 1 teaspoon vanilla extract
Preheat Oven to 350 degrees Grease with shortening and flour 3-9inch cake pans. Cream butter until whipped; add sugar a little at a time mixing thoroughly and continuously. Do this for a few minutes to insure a smooth texture. Add eggs one at a time mixing well between each one. Combine the flour with the baking powder and salt in a bowl. You can use a whisk to mix thoroughly. Have your milk handy too for when you need it. You will add about a third of the flour and mix well. Add a third of the milk and mix well. Continue doing this until you have used all of your flour and milk mixing well. Add your vanilla and almond extracts mixing well. Pour your batter evenly into the cake pans. I use a huge spoon to ladle mine in one spoon at a time for even layers. Bake for 18 to 25 *minutes checking and inserting a wooden toothpick or cake tester to see if done. It will come out clean if cooked. Remove from oven and cool on wire racks for 10 minutes. Take from pans and cool completely on wire racks.* Check the earliest time because homemade cakes can overcook so quickly and they may be dry if they do so. Tip* Do not over beat batter.





Saturday, January 7, 2017

Welcome to Utah, Thanks a lot




Is this how Utah welcomes everyone or just those from California. 
I was really happy to see the snow at Christmas ( silly me ). I enjoyed shoveling the snow since I hadn't seen this much snow in 13 years. I was soon to learn ,there was a lot more heading my way.

Christmas was just the beginning. I have shoveled twice since then and my husband has shoveled three times. I don't mind shoveling, what upset me as you can see from the picture . Is that I had to go back out an hour later to shovel again.

The last time I had to shovel snow ( sorry no picture) It didn't snow ,but the wind blow like crazy. I end up shoveling snow drifts that were waist high. Which wouldn't have been so bad except the wind was blowing snow into my face the whole time. ( Bless my neighbor for snow blowing the last part of the driveway) . I was already an icicle by the time he came over.

 My husband works days so he is not here to shovel the driveway. We live on a busy street so parking in front of the house is not an option. Last thing I need is to have a 18th wheeler smash into my car or truck.Yes I know I am whining. I am sitting here with a bad head cold and felt like complaining. Sometimes you just need to complain to feel better.

Tuesday, January 3, 2017

Cooking Pork Salsa Verde Stew on a wood burning stove.

Our new home has a big wood burning stove downstairs. I have been wanting to try to cook on it since we moved in. I finally was able to last night. I started with something easy Pork Salsa Verde Stew.
Even with the lights on it was really dark ( the stove is set back into the wall.)So I had to use a flash light to see. Which made for some interesting cooking. I was really surprised how easy it was and how well it turned out..  The only thing I would change is to have even thing ready and downstairs with me. Walking up and down those stairs about killed me .  I am planing on cooking more meals on the wood stove very soon.  Next time I am going to try biscuits.

Pork Salsa Verde Stew
1/4 cup flour
1tsp ground cumin
1 1/2 lb boneless pork lion( cut into bite size )
2 tsp olive oil
2 cans southwest corn and black bean
 Or you can use 1 (12oz) frozen corn with red and green pepper and add black beans
1 cup mild or hot Salsa Verde
3/4 cup water
 Sour cream
Cilantro
Cheese

In a large bowl mix your flour and cumin together. Add your pork and toss. In a skillet or dutch over add olive oil Cook pork till brown making sure to add the left over flour to pan. Once browned remove from pan . Mix salsa, southwest corn,  and water together,add to pan . Stir making sure to scrape the bottom of pan to release flour and pork bits. Bring to a boil . Add pork back to pan and simmer on low for 10 min. 
Place in bowl add Cilantro, sour cream stir . Add cheese and enjoy
You can also add 1/4 cup of sour cream to stew before serving.

Hope you give this a try. It's so good.