Intrigued by some of Kay’s (and Madison’s) baking? Well, here are the recipes!
Red Velvet Cupcakes
2 eggs (separated)
1 2/3 cup cake flour
1/4 teaspoon baking soda
4 teaspoons unsweetened cocoa
1/4 cup butter (softened)
1 cup sugar
1/2 cup vegetable oil
3 teaspoons vanilla extract
1/2 teaspoon distilled white vinegar
1/2 cup buttermilk (room temperature)
red food color
Preheat oven to 350. Line 14 muffin tins
Whisk egg whites until they form soft peaks.
Whisk cake flour, baking soda, cocoa powder and salt together in a bowl.
Beat butter until creamy. Add sugar and beat for 2 minutes. Scrape sides and bottom of bowl. Add oil and beat an additional 2 minutes. Add egg yolks and vanilla and beat until combined. Scrape bowl. Add vinegar and food color to desired shade and beat.
Add dry ingredients to butter mix, alternating with buttermilk, mixing gently.
Fold in egg whites
Spoon into cupcake tins.
Bake 20-22 minutes.
Rest for 5 minutes then cool on wire rack.
Ice with cream cheese frosting!
The Gingerbread that Suzette loves
2 ½ cups flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
1 cup molasses
1 cup boiling water
1 stick (1/2 cup) softened unsalted butter
½ cup dark brown sugar
1 large egg – lightly beaten
Preheat oven to 350 degrees
Whisk together dry ingredients
Whisk together molasses and boiling water.
Beat together butter, brown sugar in bowl until creamy, then alternate adding in flour mixture and molasses. Mix until smooth.
Pour batter in 8×8 inch greased pan. Bake 40-50 minutes or until a knife comes out clean when inserted in middle of cake.
Pear topping
3 pears
½ stick (1/4 cup) unsalted butter
¾ cup light brown sugar
Cut peeled and cored pears into wedges. Melt butter in skillet. Add brown sugar and pears and cook 3-5 minutes.
Serve warm over gingerbread.
Serve with whipped cream if desired.
Lemon Tea Cake
1 ¾ cups flour
¾ teaspoon baking soda
1 teaspoon salt
1 cup sugar
½ cup shortening
2 eggs
½ cup seedless raisins (golden ones look pretty in this cake!)
1 ½ teaspoons lemon zest (grated)
2/3 cup hot strong tea.
Preheat oven to 350 degrees.
Add raisins and lemon zest to the tea. Allow mixture to cool, then drain, reserving the liquid.
Sift together flour, salt and baking soda. Add raisins.
Cream sugar and shortening. Add both eggs and beat well. Stir in dry ingredients alternating with reserved tea. Blend well.
Pour into greased and floured 9×9 pan.
Bake 40-45 minutes until done.
Judge Beck’s Birthday Cake
¾ cup unsweetened cocoa powder
½ cup hot water
¾ cup cold water
2 ¾ cup cake flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ sticks softened butter (unsalted, ¾ cup)
1 cup sugar
1 cup light brown sugar
3 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Grease and flour 3 9-inch round cake pans.
Add hot water to cocoa, stirring until dissolved. Blend in cold water
Sift together dry ingredients.
Cream butter and sugar, alternating white and brown sugar and blending for 3-4 minutes. Add eggs, beating well with each addition. Beat in vanilla extract. Add flour alternating with cocoa liquid. Mix only until well incorporated.
Spoon batter into pans and cook for 25-30 minutes.
Cool completely before assembling.
Fudge Filling
(This is a pain in the butt to make. I don’t blame you if you just use buttercream)
1 ½ cups whole milk
1/3 cup heavy cream
2 oz unsweetened chocolate chopped/shaved
½ cup sugar
2 Tablespoons cornstarch
4 teaspoons flour
1/8 teaspoon salt
3 egg yolks
1 ½ teaspoon vanilla extract
Bring water in double boiler to boil. Reduce temp to low.
Put milk, cream, and chocolate in top of double boiler and heat, whisking constantly until mixture is smooth.
In separate bowl, whisk together sugar, cornstarch, flour and salt. Whisk dry mixture into chocolate mixture in double boiler until smooth.
Stir constantly but gently as mixture thickens, removing any lumps. Cover and cook for 10 to 12 minutes, stirring occasionally and removing lumps.
In another bowl, lightly beat egg yolks. Add ¼ cup of hot filling to yolks to temper them, then return to the mixture in the double oiler, stirring thoroughly. Continue to cook for 2-3 minutes until mixture is smooth and thick.
Remove from heat. Stir in vanilla extract. Cover and allow to cool at room temperature for 10-15 minutes, then refrigerate. Use filling when cold.
I like to top this cake with a chocolate buttercream icing – buttercream with 5-6 ounces of melted, cooled chocolate, and a splash of rum if you’re feeling naughty!
Kay’s Vegetable Soup
1 chuck roast
1 small head of cabbage
3-4 potatoes diced
3-4 carrots sliced
1 bag frozen peas
1 can corn
1 can lima beans
1 can diced tomatoes
1 can green beans
1 bottle of low sodium V8 juice
Fill a large stock pot with enough water to cover the roast and bring to boil. Reduce to simmer and cook until tender. Remove roast from pot and skim the water/broth of foam.
Bring water/broth to boil and add potatoes, and carrots. Cook until tender.
Add tomatoes, V8 and other veggies. Dice beef and add. Return to boil.
Add shredded cabbage. Cook for 5-10 minutes.