Makin Grammie Proud!

Food, Garden and family

Spring sweetness ♥

I love spring. The temps are just right. Its rains a bit but the sun shines too.  Also there is all kinds of yummy things in my produce dept at my fav local store.   But yesterday I felt like something sweet.  So lemon sour cream pound cake it was. I had everything I needed( which is something i am super stoked about cause that never ever happens). Here is what you will need.

3 cups AP flour

2 sticks or 1 cup of butter softened

3 cups of sugar

1/2 tsp  baking soda

1/4 tsp baking powder

6 eggs

1 cup of sour cream

the zest of 2 lemons

1 tsp of vanilla

Icing:

2 cups powdered sugar

3 tbsp of lemon juice

Preheat your oven to 325 NOT 350… 325

So 1st cream together the sugar and butter till they are friends…  then add the sour cream to the party. Get em going till they are all kinds of nice and cozy.  Add your baking soda and powder to your flour. Then take turns  adding the flour mix and the eggs to the butter sugar cream mix.   at the very end add your lemon zest and vanilla mix till those are spread evenly thru the batter.  pour into a greased bundt or tube pan.  watch it though I have a 10 inch one and it was almost to full to allow for proper expansion. so don’t over fill it. if you have more batter… make pound cup cakes…. oooh that’s a good one Abi.  any ways place that sucka in the oven  for bout an hour. At this point you want to test it.  tooth pick should come out clean. Mine took about an hour and 15 min but my oven is CRAP!

   Take it out and let it chill while you hunt down a wire rack that is not currently employed.  Turn it out on to the wire rack and let it cool BEFORE you put the glaze on. BEFORE!!!! not while it is warm I know you will be tempted but don’t!

so the glaze mix  the 2 cups of powdered sugar and lemon juice together…  and pour over the cake evenly. This glaze is tart. if yo would like it less tart replace one TBS of juice with milk.

Viola! delicious cake. this will be awesome when topped with berries or just as is. Nom nom  nom.

Blessings!

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Mangoluscious Tartalicious

I had  Mango tart in San Diego at a little place in Solana beach call Pasta Pronto.  I think I was 16 maybe… since then there has been a whole in my life that no other dessert could fill.  I dare not try any ones else’s because Paula the owner made all her desserts by hand and I didn’t want to jeopardize the memory ya know?  Now that I have moved out of San Diego I know I wont ever taste it again.  So I decided to try my hand.  It was a pain at times. I didn’t have the right pan but I improvised.

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You will need 2 cups of peeled and sliced mangos for this.

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You will need 1 recipe for (rich) pastry dough. If you have one you like use that. but here is mine.

1 1/4 cups of flour ( I wouldn’t use whole wheat)

1/4 cup of sugar

2 beaten egg yolks

1 tbs of ice water

stir the flour and sugar together. Use a pastry cutter ( I used my food processor) and cut in the cold butter till it make small peas sized balls. In another bowl mix the yolks with the ice water. gradually stir the egg  yolk mis in to the flour sugar butter mix.  using your finger gently knead till  a ball forms.  wrap that ball in plastic wrap and toss it in the fridges for at leat 30 min and hour would be better.

on a floured surface use your hand to flatten the dough.  then whip out your roller and roll that sucker in to a 12 in circle.

to transfer the pastry roll it on to your pin then gently roll it in to the  tart pan, Quiche pan, dog bowl,  old coffee can or… what ever you feel like using. It seems in my new town they don’t sell tart pans so I had to get creative… What ever you use make sure it is oven proof and if it isn’t non stick give it a quick spray with pam type stuff for insurance.  AND make sure the sides are not taller than like 1.5 inches maybe 2.

bake at 350 for 15-20 min. Let it cool completely

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pastry cream/ custard

1/2 cup of sugar

4 tsp corn starch

2 cups of half and half

4 egg yolks beaten

1 tsp of vanilla extract

In a med saucepan combine the sugar and cornstarch. Gradually add the half and half. goo and stir over med heat until thick and bubbly then cook for another min. gradually stir 1/2 the hot mixture in to the beaten egg yolks.  Return all the egg yolk mix to the pan  and bring to a gentle boil then reduce the heat and cook and stir for 2 min. Remove from the heat, pour into a bowl and add the tsp of vanilla. put the bowl with the cream in it in to a bigger bowl with ice water to cool it down and mix it a few times to speed it along. Let it cool there for 5 min then put plastic wrap right on the cream and put it in the fridge for at least 4 hours till you are ready to serve.

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When you are ready to put this bad boy together.  Place you crust on a serving tray or plate. Gently fill with the cream. but don’t over fill remember you still have fruit to put on.

now when it come to putting th slices on I started on the outside and went around.  I tried to get them to stand up or slight recline on each other.  just keep going around till you fill it up. I put a strawberry in the middle but you could go with out or put something else like a raspberry.Chill till eatign time. Enjoy guys.

I wonder really how many folks read my stuff  and how many folks have  me on ignore on facebook?

Blessing

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My pot of posole

Ok so you make it in a slow cooker so it isnt really a pot but…YUM I could eat bowls of this stuff for weeks. I got a new slow cooker for my birthday since I murdered my old one  ( on accident). I ❤ My friend Kim.

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1-2 lbs boneless pork shoulder ( I used already cut up pork stew meat)
1Tbs cooking oil
1 medium red or green sweet pepper cut into1/2 in pieces
1 medium tomato chopped ( I am lazy i used 1 can of diced tomatos)
1/2 cup of chopped onion
4 cloves of garlic minced
2 14.5 oz cans of golden Hominy drained
1 4oz can of diced green chilies
1 tablespoon of chili powder
1/2 teaspoon of dried oregano crushed
2 14 oz cans of chicken broth ( I used one whole box which is 32oz but eh it wasnt to much more)
Tortilla chips, mexican cheese (the big round white thing not the kraft cheese blend), Lime wedges and chopped cilantro are optional but I highly recommend them. YUM.

1. trim the fat from the meat and cut the meat in to 1 in ch cubes. In a e skillet brown the pork half at a time drain off the fat.
2. transfer the pork to your  slow cooker. Add sweet pepper, onion, tomato, garlic, hominy, chile peppers, chili powder and oregano and then pour the broth over all of that.
3. cover; cook on low setting for 8-10 hours or on high for 4-5 hours.

when it is done put some in a bowl squeeze some lime juice on add some cheese and a sprinkle of cilantro and mmmmmmmm you will be in heaven.

Blessings

PS sorry it has been so long. Things have been crazy here and we have been living off of processed yuck. back to the grind though and back in the kitchen i go.

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J.O.B. Taco salad

In my family we make taco salad. no not that crap in a taco bowl. This is salad in a bowl.  Ok here is it.

Cook up 1.5 – 2lbs of ground beef  with salt and pepper.

Get bag of iceburg salad mix stuff the one with cabage and carrots.

2 tomatos

2 ripe avocados

a cup of cheddar

nacho cheese doritos

and some ranch dressing

Pile some salad in your bowl top with a scoop of meat a sprinkling of cheese some diced tomato and dice avocado. crumble some chips on top and  add some ranch. YUM. I cant wait to eat it. Now this is a top secret family recipe.  please dont share it with to many folks. And yes you may say “EW sd2cb that sounds gross…” but it is good and can be healthy if you make.

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