White Poke Cake Made Two Ways

Photo: Tasteful Recipes from Facebook

I haven't made a White Poke Cake -- once upon a time called an Angel Food Cake -- in years but this one is perfectly festive as a Christmas dessert, plus with an alternate custard topping it's suitable for the rest of the year. Perhaps I like the poke cake because I love custard pudding!

The recipe for the Christmas version, which is circulating on Facebook, uses cake mix, however, I never, ever buy cake mix. In my home, the rule is if you eat cake, either buy a good bakery cake or make one yourself. Every cake that enters your piehole must be worth its calories!!

For sure making a cake from scratch is as easy as opening a box of cake mix:

Ingredients for the White Cake Batter

½ cup butter softened
1 cup granulated sugar
4 large egg whites, room temperature
½ cup milk, room temperature
1½ cups all-purple flour (I never buy cake flour, but you can.)
2 teaspoons baking powder

1 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions:

1) With an electric mixer, cream together the butter and sugar.

2) Add the egg whites.

3) Pour in the milk and continue mixing.

4) Follow with the all-purple flour and baking soda.

5) Next pour in the vanilla and almond extract.

6) Bake in a prepared buttered 9-inch square baking pan in a preheated 350-degree F oven for 25 - 30 minutes or until the center is firm.

7) Remove the white cake from the oven. Let cool and remove from the pan while still warm. Next, sit aside to cool completely.

You could make a topping for this White Poke Cake any number of ways, but I'll give you two options. The first cranberry topping is festive for Christmas:

I. Cranberry Poke Cake Topping🎄🎁🔔

ingredients:

14 oz of cranberry sauce - either homemade or canned

1/2 cup water

1/4 cup sugar if it isn't already sweet (taste it and judge.)

Directions:

Simmer the ingredients in a stockpot on the stovetop until smooth and uniform in consistency. You'll pour the cranberry topping over your white poke cake (see #4 below).

The 2nd topping is for the rest of the year:

II. Vanilla-Almond Custard Poke Cake Topping🥛🥚🥛

Ingredients:

4 cups of milk

Photo: iStock

4 egg yolks

4 tablespoons all-purpose flour

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions:

1) Toss the milk, eggs, sugar, and flour into a stockpot on the stovetop and whisk together. [FYI: I get a smoother custard by blending these ingredients cold.] Stir occasionally while the mixture is heating up.

2) Bring to a boil and on medium heat continue whisking while simmering until the mixture thickens into a custard.

3) Near the end, add the vanilla and almond extracts and stir. Turn off the heat.

4) With a fork poke holes in the top of the cake. Pour your topping of choice on top of the cake. [I've never combined the cranberry and pudding toppings, but if I did I'd use straight cranberry sauce without thinning it with water on top of the custard which I'd pour into the holes of the cake first.🐪🐑]  

At Christmastime, you can use your 4 leftover egg yolks to make my pecan cookies, which I linked, or save them for a breakfast omelet. Waste not, want not.

5) Finish the cake with a dab of real whipped topping if you wish. The sweet creamy goodness only improves the cake.

Bon appètite!

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Two Mini Sweet Potato Pies

Photo: Etsy

A few days ago I had one can of sweet potatoes I didn't know what to do with because ... well we don't eat canned sweet potatoes. So I used it to make two 4" mini sweet potato pies for Thanksgiving. The small pies are enough for 4 servings. The trouble is on Sunday night my mother and I took one of the pies out of the refrigerator and ate it! Why? Because they were made too far in advance of Thanksgiving.:) The pie was delicious and not too sweet, so I'm posting my recipe below.

Full-sized pie with fresh microwaved sweet potato

To make a full-sized pie, simply double all the ingredients, beginning with the crust. For example, use 28 oz - 29 oz (2 cans or 2 full cups fresh, cooked, and mashed) sweet potatoes: 

So let's begin with the crust ... 

No Fail Flaky Vinegar Pie Crust (Double this recipe for a 9-inch pie.)

Ingredient:

1 cup all-purpose flour

1/4 cup (4 tablespoons) of cold butter, sliced and diced quickly to keep it cold

A pinch of salt
1 teaspoon cider vinegar (the flaky crust’s secret ingredient. Vinegar slightly retards gluten to keep the crust from toughening.)
3 tablespoons ice-cold water

Directions:

1) Combine all the ingredients in a mixing bowl and form into a ball. (Since I made 2 small pies, I divided my dough into 2 small balls.) Refrigerate the dough for 30 minutes or more.

2) With a rolling pin, roll the dough flat on a floured surface and fit it onto your buttered pie pan(s). 

3) Using a fork, poke holes all over the dough to release air during baking so it doesn't bubble.

Source: Taste of Home

Sweet Potato Pie Filling (Remember to double the filling for a 9" pie)

1 14-ounce can of sweet potatoes (or about 1 1/2  cups of cooked, softened, and mashed fresh sweet potato)

1 egg

1/4 tablespoon dark brown sugar

2 tablespoons milk

1 tablespoon of cottage cheese

1/2 teaspoon of vanilla extract

1/8 teaspoon of ground cinnamon

1/8 teaspoon of nutmeg

A light sprinkle of Allspice

A pinch of salt

Optional: 1 tablespoon of butter (for additional creaminess and flavor. I left it out to save calories. You decide for yourself.:)

Directions:

1) Using an electric mixer combine all the ingredients in a mixing bowl for about 2 minutes or until smooth. I didn't miss the butter but you can put it in for extra creaminess and flavor.

2) Pour into your waiting prepared pie dough-lined pan(s).

3) Bake in a preheated 400-degree F oven for 50 - 60 minutes. (Mini pies take about as much baking time as full-sized pies.)

Photo: LSU AgCenter

Some recipes call for more sugar and butter in the filling, but my first homemade mini 4" sweet potato pies turned out so delicious, I'll lighten up my recipe again! We had no trouble eating the lesser caloric pies. Now what will we do if we have to share our 2nd mini pie with an unexpected guest who drops by? I suppose we'll offer it to our guest? Baking in advance of a holiday doesn't always pay off.😛

🍁Happy Thanksgiving Everyone!

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What Are the 11 Herbs and Spices In Kentucky Fried Chicken?

Photo: KFC and YUM

Today the famed 11 herbs and spices at KFC are a closely guarded secret by YUM, the corporation that owns the copywriter to KFC's chicken, but it wasn't always so. According to Colonel Sanders' nephew, the recipe created back in the day by the Colonel was posted in the entryway of the diner he opened. Several years ago the Chicago Tribute published a photograph of what the newspaper called the leaked recipe written in the Colonel's handwriting. In business, if the food is delicious people will come even if they can make it at home IMHO. Because. People do both.

It's more than likely the following is the recipe for Original Kentucky Fried Chicken:

Ingredients:

Photo: The Chicago Tribute

One chicken (or 8 pieces)

1 cup of buttermilk

2 eggs

2/3 tablespoon salt

1/2 tablespoon thyme
1/2 tablespoon basil
1/3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper

Directions:

1) Mix the buttermilk and eggs in one mixing bowl then soak the chicken pieces in the mixture for 30 minutes or more. Return the chicken to the refrigerator while soaking.

2) In a 2nd bowl stir the 11 herbs, spices, and flour together and coat the chicken pieces by dipping and turning.

3) Instead of frying the coated chicken (which you are free to do in very hot vegetable oil) why not brush oil on an aluminum foil-lined baking sheet and bake the spread-out chicken pieces in a 400-degree F oven for about 25 minutes. Test the chicken at 20 minutes to see if it's done and add baking time as needed.

If the above ingredients aren't Colonel Sanders' original recipe, they are close enough. Making the chicken at home lets you adjust the salt to your tastes and needs. Plus you can bake instead of frying it if you wish. When you don't feel like cooking you can still buy a bucket of chicken at KFC.

In college near the end of the school year, one of our professors decided to teach our class outdoors on campus. During the class, I saw a limo pull up and out walked an elderly Colonel Sanders in his signature white suit. He entered our administration building a few yards away. Here's to the memory of the Colonel, who must have given money to our school.🐔

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Christmas Fruitcake

November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.

The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My in-person friend has so many requests for her fruitcakes, she began selling them.

If you don't order or make hers, try this one uploaded on Facebook by David Park:

Christmas Fruitcake

Ingredients:

For the Cake:

1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)

1/2 cup candied orange peel

1/2 cup chopped pecans or walnuts

1/2 cup dark rum (or orange juice for a non-alcoholic version)

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Optional Glaze:

1/4 cup apricot or peach jam, warmed

1/4 cup powdered sugar

1-2 tsp milk (adjust as needed for consistency)

David's directions as quoted verbatim ...

"Instructions:

1. Prepare the Fruit Mixture --

In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.

2. Preheat the Oven and Prepare the Pan --

Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.

3. Mix the Dry Ingredients --

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.

4. Make the Batter --

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
• Fold in the soaked fruit and nuts and any remaining liquid.

5. Bake the Cake --

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Optional Glaze:

For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.

Details:

Prep Time: 20 minutes (plus soaking time)

Bake Time: 60-75 minutes

Total Time: 3 hours (including soaking)

Servings: 8-10 slices

Tips:

a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!

b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.

This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!"

I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!

Thanks, David Park, for the share!

Update, December 1: I substituted Marker's Mark Kentucky Bourbon for dark rum because my rum wasn't dark rum. I used pitted frozen cherries instead of dried cherries (much cheaper!), a tablespoon of grated orange rind with a squeeze of orange juice instead of candied orange rinds. To make up for the skipped 1/2 cup of candied rinds, I added 1/4 cup of fresh blueberries and 1/4 cup of dried pineapple, which I cut into small pieces. Walmarts and pecans went in (about 1 1/4 cups together). I also soaked the nuts and fruit for hours in the bourbon before making the cake. Tweaking the recipe works as long as you keep the ratio of the dry-to-liquid ingredients. I added 5 more tablespoons of all-purpose flour since my cherries and blueberries were wet, not dried.

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When You Don't Want To Waste Wine - Single Glass Solutions

This morning I watched a segment on the Today Show about an entrepreneur who shares a dilemma I often have. Occasionally I make a dinner that requires a glass of wine, and I don't want to open and waste a whole bottle of wine to drink a glass of wine so I go without. This entrepreneur produces single-serving wine -- 5 fluid ounces bottled, and all the morning news correspondents acted like she just reinvented the wheel. I thought nobody is saying what this brand's single glass of wine costs. I decided not to mention the brand because a Google search revealed that sure enough, at $6.99 - $8.99 a glass, consumers are paying the same price for a glass of wine as they would for a bottle of good Spanish, South American, or California wine so in reality what problem is being solved? Like bottled water, it's also creating more packaging waste for the environment, no?

Photo: iStock

THE SAVVY SHOPPER came up with a simple more cost-effective solution a few years back: 1) Open the bottle, 2) enjoy your single glass with dinner (or two if you're cooking for two), 3) re-cork the wine, and 4) sometime later on, turn the remainder of the bottle of wine into sangria. Use my recipe or yours! If the wine has gone flat the sangria will still taste delicious.

Even if you didn't finish the wine as sangria, you could use the leftover wine to make gravy for beef/chicken dinners.

Pass on buying one glass of wine at a time unless your company is paying for a mini bar in a hotel or the cost is less and not the same as an entire bottle of wine.

For frequent wine drinkers, there is an innovative gadget on the market, the Coravin, that (1) pierces the cork of a wine bottle, adding argon gas, (2) lets you pour a glass, (3) you remove the Caravin to reseal the cork, and (4) the rest of the wine stays good to drink months later as no air can get into the bottle to flatten the flavor of the wine. The Coravin is an expensive device and therefore an investment that only pays off if you drink enough wine. Unfortunately, the solution for drinking in moderation and not wasting wine doesn't come cheap. This leaves the door open for another clever entrepreneur to start cracking on a truer cost-efficient and eco-friendly solution! We'll wait ...

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Homemade Applesauce

I turned a refrigerator crisper drawer full of apples into applesauce. We like apples but for an unknown reason didn't eat the apples. I gave some away and still had plenty of them left -- Gala, Red Delicious, Honeycrisp, Fuji, Baldwin, and Empire, as far as I could tell as I didn't select them. {I kept one Granny Smith (tart apples are my favorite) for eating.} While I didn't care for peeling and corking all those apples, I'm surprised and delighted by how delicious my homemade applesauce turned out! Here is my impromptu recipe:

Homemade Applesauce

Ingredients:

8 oz (1 cup) apple juice (without added sugar)

At least 5 lbs of apples (guessing, I used a crisper drawer full) - peeled and corked - just fill up a 10 oz - 12 oz stockpot.

1 teaspoon of ground cinnamon 

1/4 each teaspoon of ground and fresh nutmeg

1 tablespoon of ground pumpkin pie spice (substitute ground cloves and allspice if you wish.)

1/2 teaspoon ground cardamon

A squeeze of lime (or lemon)

1/4 cup dark brown sugar

A sprinkle of Stevia

I tossed in cinnamon sticks (just because I had them. What am I going to do with them otherwise?)

Optional: Frankly I don't think it was needed, but I poured in a teaspoon of vanilla flavoring because it was in the cabinet. Cooking is like chemistry, and it's fine to experiment. Use my recipe as a guide - taste and spice to your liking.

Directions:

1) I threw the peeled apples into a big pot, followed by the apple juice, spices, and dark brown sugar.

2) On the stovetop I simmered the mixture on medium heat for one hour, let it cool a bit, then mashed it with a potato masher. You could also puree the cooked apples in a food processor or blender. I like a bit of texture.

3) After it cools completely, dip it into air-tight containers. Makes about 7 cups of applesauce.

We ate a still-warm portion in a bowl after dinner. Later I filled and put 2 16-ounce containers in the refrigerator and 1 16-ounce container in the freezer. I hear frozen applesauce is delicious partially thawed like a homemade slushy, which we're trying next!

Waste, not, want not! We won't have any trouble polishing off our apples as homemade applesauce.

Happy Autumn, Folks!🍎🍁🍂

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Healthy Fast Food

A skillet stew I make

If you're too busy or tired to cook dinner because your active life doesn't let you enjoy preparing meals anymore, here are 11 foods to have in your pantry at all times so you don't have to eat processed, unhealthy food or overspend on eating out. You'll have to have a few extra items in your pantry such as spices, fresh celery and onions, or soy sauce to flavor my list of 11 main go-to foods:

1) Bags of baby carrots - It took me years to make the swap from whole carrots that I had to clean, scrape, and dice to the bags of baby carrots. Yes, I know whole carrots last longer and cost less, but if already clean, cut, and easy to grab, you'll toss them into whatever other vegetables you're preparing for dinner.

2) A 5 lb bag of potatoes - I scrub and dry them then store them in the crisper drawer of my refrigerator. Food experts tell us not to refrigerate potatoes, but they last far longer refrigerated, and don't turn a poisonous green. I'm much more likely to grab a washed potato to bake, microwave, or toss into a stew.

3) Top-round London broil steak - It's very lean and requires braising to tenderize. Lately, I'll cube one-pound packages and freeze them to make a quick one-pot stew ready to eat in about 2 hours. Leftovers can be portioned and frozen for microwaving.

4) Frozen mixed vegetables -  Good in the stew, as well as, a variety of meals. Additionally, I want manufacturers to return lima beans to the mix. Who decided to remove them and why?!?

5) Good rustic grainy bread - Lucky me, I live near Fairway supermarket in NYC.

6) Your favorite cheese - I love most cheeses, but I always return to extra sharp New York cheddar. Another tip is to always keep a few good bottles of red wine in your home so if you have guests but don't have time to cook a whole dinner, you can still offer them filling and delicious food and drink.

7) I also keep a crisper drawer of fresh fruit - Apples, grapes, blueberries, pears, oranges, sometimes peaches, strawberries, or plums. Add the fruit to the wine, bread, and cheese along with nuts if you have them.

8) Skim milk - A staple in our house. Along with ...

9) Eggs - I buy 2 dozen eggs at a time.

10) Canned salmon and/or tuna - Another cupboard staple. In a can, each fish is fully cooked. You can turn salmon or tuna into sandwiches and the salmon into grilled patties -- one of the reasons stocking eggs is a must!

11) A 5 lb bag of all-purpose unbleached flour - To thicken a gravy or make a batch of biscuits, or pancakes, or French toast! 

These inexpensive foods make good snacks and fast meals. Fast food should always be real food. It doesn't have to be unhealthy, mean empty calories, or require a lot of work.

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Sausage Gravy For Biscuits

Photo by Marg - Caymandesigns

On weekends after sleeping in, my family ate a breakfast (before the word "brunch" existed) of eggs, bacon, juice, coffee, and (I won't lie) canned biscuits. During the week we'd fend for ourselves. Monday - Friday I drank an Instant Breakfast (a protein and vitamin powder) stirred into a tall glass of milk. When I was in grade school my mom or dad had it ready for me by the time I came to the table. Unlike the weekends when we ate breakfast together, nobody was going to get up earlier than necessary to cook or eat a meal. To this day, we aren't morning people. Sleep rules!

As an adult, I learned to make homemade biscuits from scratch and never again bought a can of biscuits. On vacations, I ordered sausage gravy, which my mother never made. Delish! Here's how to make that as an occasional treat for a weekend breakfast.

Sausage Gravy

1 pound of sausage (Pork, beef or turkey)

1/2 teaspoon of fennel

1/2 teaspoon of sage

1/4 cup of unbleached all-purpose flour

1 teaspoon black pepper (24 turns of the peppermill)

1/4 teaspoon of red pepper flakes

1/2 teaspoon salt

3 cups milk (whole or whatever you buy. All work, but the more fat, the creamier)

1 tablespoon Worcestershire sauce

Directions:

1) In a skillet, break up the sausage into crumbs. Flavor with the fennel and sage. Brown the sausage until done. No need to drain unless there's an excess of grease. 

2) Toss in the flour, black pepper, and red pepper flakes. Mix well. Cook for 1 - 2 minutes.

3) Slowly add the milk and Worcestershire sauce while whisking on medium heat. Bring to a boil and simmer while gradually adding all the milk and continuing to whisk. 

4) After the gravy thickens taste and if needed add more salt or pepper. I like the taste of black pepper and a hint of heat in this gravy.

Round out your breakfast with eggs, juice, or fruit, and coffee. Check to see if your biscuits are ready to pull out hot from the oven. Bon Appetite, country style! 

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