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Homemade Red Velvet Cake! July 21, 2012
I love red velvet cake. I have always wanted to make it from scratch, because I thought it would be really fun to do. This recipe comes from our grandma D’s ward cookbook; although, it is not her recipe. A while back, my dad was reading some of the recipe titles and red velvet cake was in the list. I knew then, I had to make it.
The cake is really easy to make and it looks even better. Don’t you just love how red the batter is? (Don’t’ worry; I know it’s just me who likes the color). Here are a couple modifications I made. Rather than use the “Classic red velvet frosting” that was in the book, I made my own cream cheese frosting. I always love cream cheese frosting on red velvet cake. They seem to go together; kind of like peanut butter and chocolate.
I have a severe dislike of wasting food. I hate how the buttermilk comes in huge containers and after one cup; you throw it away because it’s gone bad in the refrigerator. So, I did some research and learned you can make your own buttermilk substitute. It is really easy and you don’t have to feel guilty about throwing away food. When I tried the cake, it was super moist and a nice way to end the day!
Red Velvet cake
Step 1. Make paste out of :
2 Tbsps Hershey’s cocoa
2 1 ounce bottles red food coloring
and 1/2 tsp salt
Step 2. Mix 1/2 cup melted butter, (1 stick)
1 and 1/2 cups sugar
2 eggs, and set aside.
Step 3. In another bowl add:
1 cup buttermilk (See below for buttermilk substitute)
2 and 1/2 cups sifted cake flour (I used all purpose flour. Try all purpose gluten free baking flour.)
1 tsp baking soda
1 tsp vanilla
1 tsp vinegar
Combine steps 1 and 2 and mix them. Then add step 3 and mix. The batter will be thin.
Then, grease an flour a 9-13 inch glass dish and bake for 30 minutes at 350. Frost with red velvet frosting.
Here is the red velvet frosting, if you want to try it.
Red Velvet Frosting:
mix in saucepan:
5 Tbsps flour
1 cup milk.
Stir over medium heat until thick and gooi. Cool completely. Then add:
1/2 cup butter and 1 cup sugar.
Beat on high speed for no less than 15 minutes.
1 cup plain milk (any kind such as: 1% 2% or skim)
1 Tbsp vinegar or fresh lemon juice
Pour vinegar/lemon juice in a glass measuring cup. Add milk until it reaches the 1 cup line. Let mixture stand five to ten minutes. Mixture will begin to thicken. Then you are ready to add it to your recipe. This makes 1 cup of buttermilk.
The cream cheese frosting is the same frosting I used on the Pumpkin Bundt Cakes, a few posts ago.
Amazing Dinner, Lettice Wraps and Baked Beans May 29, 2012
I hope everyone has had a great Memorial weekend. This post combines a couple different cultural foods. The first is Lettuce wraps and the second is baked beans. My sister suggested we do breadsticks with our lettuce wraps; however, I was feeling lazy, so I suggested we try baked beans.
Our family loves lettuce wraps, because they are so good and simple to make. The baked beans came from our grandma D. I don’t remember my grandma’s cooking; however, everyone else remembers and says she was an amazing cook and baker.
Last summer, my sister and I found a box of recipes my grandma made and we decided to type them out and send the book to our cousins. It was a great project for us to do because I felt a stronger connection to my grandma. I suddenly wished I had gone into her kitchen when I was little and watched her cook. Funny thing, when my sister and I were making the baked beans, she told me she wished she had watched our grandma cook. I don’t believe it’s ironic that my sister said that. We will try to do justice to her food as we make it now.
Nothing like combining Chinese and Southern cookin to make one amazing meal! Everyone loved this meal. The lettuce wraps were full of flavor, the right blend of sweet and sour. The baked beans were a hit! I’m sure grandma was smiling tonight.
Sorry about the overlapping categories. If you are gluten free be careful with the sauces for the lettuce wraps, some may not be gluten free.
Low Carb Chicken Lettice Wraps
62 calories in one serving
1 pound ground chicken or ground turkey
8 scallion’s white and green parts chopped
1 8 ounce can water chess nuts drained, rinsed, and finely chopped
1 red bell pepper finely chopped
1/4 cup reduced sodium soy sauce (gluten free)
2 and 1/2 Tbsps hoisin sauce
1 Tbsp ginger or fresh grated ginger
1 Tbsp water
2 tsps sesame oil
1 large head of lettuce washed, dried, and leaves separated
Dipping Sauce Ingredients:
1/4 cup reduced sodium soy sauce (gluten free)
2 Tbsps seasoned rice vinegar
1 Tbsp sugar
1/2 Tbsp ginger or fresh grated ginger
1 tsp sesame oil
1/2 tsp garlic or fresh minced garlic
In a large pan, brown the ground chicken onmed high heat. Breaking up the pieces. Pour into colander in the sink and drain fat. Return chicken to pan or rack. When cool, break up the chicken pieces until minced.
Add scallions, water chess nuts, red pepper, and soy sauce, hoisin sauce, and ginger, water, and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.
In a small bowl, add all the dipping sauce ingredients and mix well.
To assemble each chicken wrap; spoon a third cup of chicken filling onto the lettuce leaf and roll it up. Serve the dipping sauce on the side because the sauce can be strong. Makes about 16 lettuce wraps.
2 large cans pork and beans
1 and ½ Tbsps dry mustard
1 cup brown sugar
1 large chopped onion
½ cup ketchup
1 Tbsp Worcestershire sauce
2 stalks chopped celery
Several slices of bacon crumbled
Combine all ingredients and bake in covered dish at 300 degrees for 3-4 hours. We made the beans the night before nad let them hang out in the fridge. They are really good that way. Also, be sure to put the beans in a very deep covered dish and put the beans on a cookie sheet lined with foil, the beans may boil over and you don’t want a messy oven.