Adventures in Baking

This week we have had some Baking Adventure.
I wanted to make sure Bailey's cakes were AwesomeSauce.
Also this would be a trial run for my oldest daughter's
birthday in September.

We found an excellent pound cake recipe
It came from a lady's recipe box from
her mother's mother from England.
works great in a layer cake, & in cuppys.



This recipe makes 2 8" - 9" rounds
or 24 cupcakes.

6 oz Butter (soft)
13 oz Sugar (granulated)
Beat together for 5 minutes (Medium speed)
4 eggs (Lg.) room temp add 1 at a time
2 Tbsp. vanilla extract
Beat on Low speed 3 minutes (scrape bowl 3 times)
9 oz flour (All Purpose, Sifted)
3/4 tsp. Baking Powder
1/2 tsp Salt
Sift flour into bowl & wisk in B.P. & Salt
1/2 C. Sour Cream
1/2 C. Whole Milk
Add flour alternately with milk & Sour Cream (Low Speed)
1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour

Mix on med for 2 minutes
Bake at 350 degrees F until done
Start checking at 15 minutes until, no crumbs come out on toothpick
& top in light golden brown.

For cupcakes we filled 3/4 full and had to remove tops.
(for uniform tops for decorating, we simply laid a bread knife on the pan edge &
sliced thru & across. Common practice when cuppy grow too far out of tin cups.)
We also will only fill 1/2 full next time to see results.



We started checking cakes at 12 minutes &
added time in 5 min intervals till done.
Different ovens cook differently.

We removed from pans & cooled completely before
decorating.

I must add that I mix all my cakes with a paddle attachment in the
Large capacity Ninja Food System Blender, it works great

TIP:
all ingredients should be room temperature
for best results. (Old Tyme Baking Tip from my Nanny)

Finished Cupcakes


Finished Cake


Marshmallow Fondant coming up next.
I will share the decorating products used in this
particular cake.

Have a great day
If you try this recipe please share in the comments
your experience, or maybe a photo at our twitter.com/HerbGir1972
~V

#IWantMyNerdHQ ~ $5 for Zachary Levi

Please support Zachary Levi in his #IWantMyNerdHQ Campaign

It's Pure Awesomness




http://iwantmynerdhq.com

That is all
your small contribution is going for something so much larger than you know
All monies raised at this event goes to Operation Smile

Here are a few links where Zac tells more from his Willy Wonka Mad Scientist Brain Guided by a higher power.
He's Mad Genuine

And so graciously gives his time and appreciation.


Z ~ https://www.youtube.com/watch?v=WtEO2Oia8qE

Z ~ http://youtu.be/R52m3PahkzI

z ~ https://www.youtube.com/watch?v=RixX7263IIM

Some NerdHQSoldiers ~ youtu.be/QKnBDF5Eq4s?a

Nerds Love Zac


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Tofu Tacos

I know you all have done a Taco Night
Change it up every now and then or make a forever change

A Smart Food Swap was mentioned in an earlier Blog
So we had to try it out
It was a WINNER in our house
No Taco Flavored Tofu was left over (Big Smile)



Ingredients:
We used a prepackaged Taco Seasoning Mix
1 Package of Extra Firm Tofu, Pressed it ourselves for about 2 hours
3 Roma tomatoes, dices
1/2 white onion, diced
sharp cheese, grated
Lettuce, shredded
3 carrots, shaved into ribbons
1 avocado, peeled and thinly sliced
1 Tbsp lemon juice
Corn tortilla shells, Hard or Soft

Salsa if you like
hot sauce if you like

Directions:
Pressing Tofu: Open package discard water. We replaced plastic film
and placed a 12oz can on top and put back into the refrigerator
while we went to pick up the kids.



Prepare the other toppings when you get back leave the lettuce for last.
Chop Lettuce With A Plastic Lettuce Knife to prevent Discoloration
When preparing the avocado toss in the lemon juice to prevent browning.

Tofu crumbles: discard water from pressed tofu. Place on a cutting board
and crumble with a fork (Easy)

Then prepare Tofu in a pan with just a touch (2 tsp) of oil to sizzle
(I used bacon grease)and flavor. Then to Taco Seasoning Directions on the package.
No need to drain oil, I did add only half the water directed on the package.

We served with Cuban Style Black Beans & Rice
Cook on Med Heat
We had about 1 c leftover cooked white rice
we added 1 can refried black beans and mixed in about 1/2 c water
Watch this don't let it get away this will burn to bottom of pan.
stirred until smooth and put in 1 1/2 Tbsp Garlic powder.
Let it heat through. Fast & Easy a great side for Tacos.



This recipe and more will be in our <i>Upcoming Cookbook

Your family will love it and you'll love the fact you're Feeding Them a Healthier Meal
Look up more Tofu Exchanges it's an amazing food.

Secret Recipe ~ Chick Fil A

I have had a lot of request for the "Chick-Fil-A" recipe so here it is

Ingredients
1 boneless chicken breast \
jar of dill pickle slices
1/2 C flour
1 T powdered sugar
1/2 tsp each of paprika and salt
1/4 tsp each of black pepper, garlic powder, celery salt, and dried basil
1/2 tsp cayenne pepper(optional)

1/4C pickle juice
1 egg
1/4 C milk


Directions
Flatten chicken between 2 sheets of plastic wrap. Cut into 2 pieces and soak in pickle juice for at least 30 min.
mix egg and milk together. mix all the dry together.
dip chicken in egg mixture on both sides then in dry mix on both sides.
fry in oil (they use peanut oil but any will do) at about 350degrees.
serve on a buttered (lightly toasted) bun with 2 pickle slices.

I have made this as sandwiches and nuggets and both are delish

Saying Good Bye to Summer

2013 has been an unexpectedly mild summer for us here in South Carolina. Only reaching triple digits in the way of Heat index 2 times I believe. Much more moisture than most years, which started out great but did turn detrimental for some crops as it continued with gully washing force. One day by the debris on some neighbors trees in a low spot, it rose about 30 inches in the creek between two homes, took the upper gravel driveway and delivered it to the other side of the road some 100 feet away.

From Harvesting and learning new ways to use Semi Exotic but common Summer Harvests Like Turkey & Mission Figs



By the way all that wasn't jarred was eaten in Homemade Fig Newtons, and dried Figs (The little one just loved them)

We have had some beautiful Full Moons (Blue Moon 8/21/13)



And Spectacular Skyscapes



Of Course there was much color everywhere (This is the slightest sampling of the photographs I got to take this year.) I was blessed with multiple sprains and twists so I didn't get to do much more, Fall clean up is going to be a clearout.



So today I say Good bye to Summer, Fall has felt like it has snuck in here for the last couple days.
A little precipitation this weekend would be perfect, as it has been a little on the dry side.

It has been reported that Snakes are plentiful, and here in the end of the summer the insect critters have been too. (Although some are about 2 months behind schedule...aka: June Bugs in August) Wasps, Yellow Jackets, and bees have been on the down low, and we're just getting to see some butterflies in more numbers.

I hope you enjoy this taste of what I get to live with.
Looking back over my photographs I am truly blessed.

Victoria Meetze/EarthSource Services
http://www.facebook.com/EarthSourceServicesSC7

Homemade Cheeze Crackers/Biscuits

I made this recipe for the first time this week and let's just say
The recipe says they'll keep in an Airtight Jar for 2 weeks.
Good luck having them last that long.



My first batch I rolled out onto the cookie sheet cut with a pizza cutter and baked for 15 minutes
They were a little poofy but again didn't last...LOL



Second recipe I got a little crazy with the teenie cutters, longer prepare time, very good (I also
Tweaked the recipe...GASP...NO)
I also cut into 1" circles looked very professional.
I was thinking playing with a pasta roller may be the key to getting thinner dough
Thinner dough = crisper crackers, thicker dough = biscuits

Anywho here's the recipe (My Tweaks in Parenthesis)

5 Tbsp Ice Water
1/2 teaspoon salt (1/8 tsp)
1/2 c grated fine parmesan cheese (add 1/4 c grated cheese, Mexican mix)
1 stick butter cut into 8 pieces
1 1/2 c all purpose flour (I used self rising)
(Paprika, Cayenne, Mild Tabasco Jalapeno sauce 7 splashes, & pepper)
use these tweaks to taste

Preheat oven to 425 Degrees
lightly grease 2 baking pans
In processor/blender combine flour, (Spices), butter, salt, & cheese
Pulse until it looks like course meal.
Add 5 tbsp. ice water
Pulse until it just comes together, remove and form into a disc.
On floured surface roll out until thickness of 1/4 " is reached



Cut as desired, any small 1/2" - 1 1/2" cutters are good
Transfer to baking sheets then gather up excess and roll out again until all DOUGH is used up.



Bake from 7 mins - 15 mins depending on cracker size.
Transfer to wire rack or paper towel lined pan and let cool



Keep in a airtight container up to 2 weeks.



I'm thinking the teensies + worstershire chex + candied pecans = Da Bombe Mix



You Control the ingredients and make a better product for your family

WARNING THESE ARE ADDICTIVE BE CAREFUL

This came off a page that looks to possible be a Martha Stewart Mag
But I'm not sure since it's just one page ;)
This was not my own original recipe

Fried Green Tomatoes

There is nothing like the
impatient gardener who just
has to pick something.
(pointing thumb at self)
But one delicious unripened treat is

Fried Green Tomatoes
I do not always have the ingredients on
my recipie cards so there is loads of
improvision in my kitchen.
Today was one of those days

There are oodles of recipies out there
it's a simple thing to make.
Mine had an italian twist today

1/2 c italian bread crumbs
3/4 c flour
1/4 c parmasean chz
4 med green Cherokee Purple tomatoes

Step 1)
choose smooth green fruit, wash & pat dry



Step 2)
Slice thin slices, leaving skin intact



Step 3)
Dredge in desired coating



Step 4)
Fry until golden brown
bread crumbs and chz turn very dark and crisp, Watch closely



Just thought I'd share the first ever Fried Green Tomatoes eaten by my youngest daughter.

Here is Grandmas Recipie
Grandma's Fried Green Tomatoes

3 green tomatoes
Salt & Pepper to taste
Cornmeal
Oil

Wash and dry tomatoes. Slice with peels thin but thick enough to hold together. Heat 1-2"oil in a large skillet to sizzling. Season both sides and dredge in meal. Lay in skillet without sides touching-don't crowd them and fry brown, flip them over and cook them brown on the other side. Drain well on a rack over a papered sheet.
**Flour may be used in place if desired**.
http://www.nancyskitchen.com/2011Recipes/Oct/grandmas-fried-green-tomatoes-recipe.html

Next week we will be picking old tyme yellow plums.

Feeling A Little Blue ~ 2 Blueberry Recipies

Here are two awesome Seasonal Recipies
Nothing beats fresh fruit



Blueberry Yum Yum



Crust:
• 1 cup flour
• 1 stick margarine
• 1 cup chopped nuts
Filling:
• 8 ounce cream cheese,softened
• 8 ounces whipped topping
• 1 cup sugar
Topping:
• 2 cups fresh SC blueberries
• 1/2 cup water
• 1 cup sugar
• 1/4 cup cornstarch, mix with water


Mix ingredients for crust.

Press into a 13 x 9-inch baking dish. Bake at 350F. for 20 minutes. Let cool.

Mix cream cheese and sugar for filling.

Add whipped topping. Spread on cooled crust.

Cook berries, sugar and water approximately 15 minutes.

Add cornstarch and cook until blueberries thicken.

Cool mixture. Spread on top of cream cheese mixture. Refrigerate.I find this dessert is best when left to sit for at least 6 hours before serving.

Updated with Step by Step Pictures July 4th, 2013 1:05a.m. est ~Victoria






BERRY BLONDIES

16 blondies at 38 cents each

6 oz good quality or premium white chocolate, chopped
5 T unsalted butter, cut into pieces
2 eggs
2/3 C sugar
1 teas vanilla extract
1 1/3 C all purpose flour
1 teas baking powder
½ teas salt
1 C fresh raspberries
1 C fresh blueberries


Position rack in middle of oven. Heat to 325. Line 9x9x2 inch square
baking pan with foil; grease

In metal bowl, set over saucepan of barely simmering water, melt white
chocolate and butter, stirring until smooth. Let cool to room temp

In large bowl, beat eggs, sugar, vanilla on medium speed until
thickened and pale, about 3 mins. On low, gradually beat in chocolate mixture.
Into a bowl, sift flour, baking powder, salt. Beat into chocolate
mixture until combined. Spread evenly in prepared pan. Sprinkle with
berries.

Bake in middle of 325 oven until top is very lightly browned but center
still soft when lightly pressed, 45 to 50 mins. Let cool completely in
pan on rack. Blondies are easiest to cut if chilled, but serve at room
temp for best flavor

Earth Is NOT A Disposable Planet

I am hopping upon my soapbox this A.M. because I am just disgusted at the number of the population that wears the Green Shield but with not a care in the world about actual daily Green practice of some kind to Save the Planet.
Wearing conservationalist tshirts and carring a couple cases of bottled water in the trunk does not a EcoWarrior make. Kind of Contradictory since plastic bottles are a problem in landfills.
Those of you who purchase the reusable shopping bags and put the plastic one inside them, kind of a joke isn't it...?

Buying foods from a grocery or superstore are everyday practice and there are some things you can get nowhere else, but when I ask our future (kids) where your veggies come from and 75% respond with WalMart it absolutely breaks my heart. As it should others too.

It is sad that the family unit is not what it used to be. It was once a standard practice, to teach the children how to do things that were meaningful to family, home, & body. Things were done with togetherness, a pride in heritage, and a thirst for knowledge. Now a trip to the superstore results in alot of unhealthy habits being instilled. Convenience does not have a Conscience.

A starting point in solving alot of the issues today, starts with kids of tomorrow. In history every generation has had a choice of poisons for the populations, envoronmentally, mentally, socially, and physically. If I am not mistaken it is from some unnatural chemical. From Genetically Modified Organisms, to Artificial additives into all sorts of different living venues. I do not believe Science is required a long enough testing window to accurately access the outcome of llongterm build up of their Frankenstein Products.

But back to my original thought, Kids need to be made knowledgable of their foods, origins, additives, unknowns. Educational tools are being removed from the systems cirriculum that are vital for children to be knowledgable and make better decisions. School lunchroom are an atrocity, and it is such a joke that alot of kids think chicken is a nugget, a joke I personally do not deem funny.

Children need to let the Growing of their food catch them in the time of their lives when there is the largest sparkle in their eyes. A love for growing and understand that it is a good thing is something that grows stronger when it is nurtured. Families who garden together are healthier in the top most meaning of that word, in all facets of life. Kids needs to feel the life in the soil and watch it feed their food to understand. They also need to meet the farmers in Fresh Markets allow them to really talk, and question. They will increase their level of awareness of the entirety of the world of they are given the proper opportunities. Their questions are important to them, do not discount their validity at any time.
They will grow in the garden, just like the plants, and they will learn to keep the Earth clean from evil contaminates. Grow Green Kids because maybe they will make better decisions than our ancestors, and they will make a difference. It has to start with a few real changes in the parents though, Parents are you willing to teach Green Practices, it takes dilligent consistancy.

I have been guilty of making bad environmental decisions in the past, And yes because of my circumstances and location I do have to visit Walmart But I do try to make a difference by making and teaching my kids the most EcoFriendly and sustaniable ways of doing things. We are lucky enough to live in an area where we can grow our own seasonal vegetables and we do. I have also made it my mission to teach as many children as I can where their food comes from, and I hope it makes that difference we all desperately need to continue to survive on this life pulsating rock called Earth ;)

Do or Do Not.There is No Try. ~ Yoda

Shrimp and Bok Choy Slaw With Peanut Dressing @MotherEarthNews

Big thanks to @MotherEarthNews (Twitter) for this recipe
We'll see if the kiddos like it, got lots of bok choy to try all kinds of recipes with ;)

Shrimp and Bok Choy Slaw With Peanut Dressing
Bok choy means "cabbage" in Cantonese. You can substitute napa, savoy or green cabbage if you like.

9 to 10 cups sliced bok choy
6 green onions, chopped
1 cup red, white or daikon radishes, thinly sliced
4-ounce bag of frozen cooked salad shrimp (optional)
Fresh mint leaves, coarsely chopped

Dressing:

1/3 cup smooth peanut butter (I use unsalted natural peanut butter)
2 large cloves garlic, chopped
1 tablespoon peeled and chopped gingerroot
1 tablespoon honey
2 teaspoons tamari or soy sauce
2 teaspoons rice vinegar
Dash of cayenne pepper or chili oil
About 1/4 cup boiling water

In a blender mix all of the dressing ingredients, including the boiling water. Blend until smooth, adding a few drops more water if its too thick (the sauce should be the consistency of ketchup). Refrigerate in a plastic container until needed. The sauce will get thicker when it's chilled. This dressing keeps for at least a week.

To make the slaw, defrost the shrimp unopened in a bowl of cold water. Dry the vegetables thoroughly after washing so they don't add liquid to the dressing. Slice the bok choy crosswise into thin slices. Rinse the shrimp and pat dry with paper towels.

Just before serving, toss the salad ingredients with the dressing. (The salad gets unappetizingly soggy if the dressing is added ahead of time.) Serve topped with fresh mint. Serves 4 as a main course.




Just a little fyi from this page
Slaw Ingredients

What is slaw? I'd say anything that can be grated, although Mr. Webster may disagree. Here are some unusual vegetables to try in your slaws:
•Raw beets, grated
•Daikon (white radish), grated
•Broccoli stems, grated
•Kohlrabi, peeled and grated
•Jicama, peeled and grated
•Red, green, yellow and purple sweet peppers, sliced into thin strips
•Bok choy, thinly sliced
•Napa or savoy cabbage, thinly sliced


Cabbage Growing Tips

Cabbages can be sown or grown as transplants. It is a hardy, cool-season crop with an optimum growing soil temperature of 60 degrees Fahrenheit and a preferred soil pH of 6.5. A cup of organic fertilizer for each plant (plant the seed a half inch deep, five seeds per foot) and one to two inches of water each week is all it takes to produce a bountiful harvest.


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