Great Balls of Grits!

This is my favorite way to eat grits...buttery and crunchy, they're absolutely delicious!  Show dad he rocks on Father's Day and serve him his favorite omelette along with these...

                                               Great Balls of Grits!

Serves about 6

Ingredients

• 5 c. water
• 1 c. old fashioned grits
• 1/2 tsp. salt
• 4 TB butter with salt (1/2 stick), room temperature  - cut into chunks

For The Skillet

Butter-flavored cooking spray

Approx. 6 TB butter with salt, divided

 

Directions

The Grits
Bring water to a brisk boil in a medium saucepan.  Slowly stir in the grits and salt.  Reduce heat to low and simmer uncovered until thickened (about 15-20 minutes), stirring often.  Remove from the stove and immediately stir in the 4 TB of butter.   Refrigerate overnight.

The Grits Balls

1. Use a medium ice cream scoop to shape the grits into balls...set aside or freeze (keeping the balls separated) one layer at a time.  (The grits balls can be cooked frozen.)
2. Spray a large, non-stick skillet with the butter-flavored cooking spray.  Add 4 TB of the butter to the pan and melt over medium heat.  Keeping them separated, add the grits balls to the pan.  Flatten the balls a little into patties with a silicone spatula as you go, keeping the round shape best as possible, and cook until the butter is absorbed (about 15 minutes). 
3. Carefully flip the patties with the spatula and add 2 more TB of butter to the pan.  Saute another approximate 15 minutes, or until golden brown each side.  Serve warm.

(I doubt you'll have any, but leftovers can be kept in the fridge about one week:  just reheat in a non-stick skillet sprayed with a butter-flavored cooking spray.)

Include these on a Father's Day brunch buffet for a real conversation item!  See the bottom of this link for a yummy omelette suggestion.  (They also make a great side dish for any meal!)

  Grits Fun Facts
 
Here's a photo taken a couple of months back of my grandchildren with their dad...he's the best!

                                             Enjoy Father's Day!

Printable Recipe

A Very Tall, Buttery Pound Cake ~ Mother Taught Me How

My mother would serve a piece of cake to you, then immediately rip it out of your hand so she could examine the texture...always a big concern of hers.  Now, my children complain they can't enjoy anything I make without my barraging them with questions about it...like mother, like daughter, I guess!  

I have a cute little story to share with you:  When we were young, we had a neighborhood grocery store.  My mother sent my sister (she was probably about seven or eight years old) to the store to get a pound cake.  She was gone quite a while; and when we checked on her, she was weighing every cake in the store to find one that weighed exactly one pound!  We submitted this story to the local newspaper's magazine section, and it was printed along with a cartoon drawing of her weighing the cakes...which we felt looked just like her, ponytail and all!

I adapted this pound cake from a recipe I found in the newspaper many years ago, and it has quite a history. The Reverend Beverly Asbury named his cake The Bishop Asbury Pound Cake.  There was a Bishop Francis Asbury; however, Reverend Beverly Asbury was unaware of any family connection.  This is as close as I've seen to a true pound cake, which would actually have one pound each of the main ingredients.  It's tender and buttery and definitely the tallest and richest pound cake I've made...so, if you want to wow everyone with your pound cake, this would be it!

                                                      Oh, Wow!

                         
                                          That's One Tall Cake!
                                          

Approximately 12 large servings

Ingredients

• Non-stick baking spray
• 1 lb. butter with salt (4 sticks - or - 2 cups), room temperature
• 4 c. sugar
• 2 c. eggs (about 10 large or 8 extra large), room temperature
• 2 TB fresh lemon juice
• 2 tsp. pure vanilla extract
• 1/8th tsp. ground mace spice
• 4 c. all-purpose plain flour, sifted (In the South, we use White Lily--it is ideal for creating light and fluffy baked goods, as it is milled from only 100% pure, soft, red winter wheat.)

                                           Oh, What a Pretty Texture!

                                          Mother Would Be Proud!

Directions

1. Grease and flour a 10" tube pan (not a Bundt pan...the batter will overflow) with the non-stick baking spray.  If you use a tube pan with a removable insert, please see my Very Happy Birthday Pound Cake with Rich Chocolate Frosting with photos on how to line the pan with wax paper.
2. Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case your pan leaks a little grease and/or cake batter.
3. Preheat the oven to 325º.
4. Cream the butter and sugar together until light and fluffy.  Scrape the bowl.
5. Using a medium mixer speed, add the eggs one at a time just until the yellow disappears...be careful not to over mix!  Scrape the bowl again.
6. Add the lemon juice and vanilla.
7. Whisk the mace into the flour and incorporate about 1 c. of the dry ingredients at a time to the batter.
8. Scrape the bowl one last time and give the batter a little extra mix.
9. Pour the batter into the pan* and bake for approximately 1 hour and 45 minutes, or until a toothpick comes out clean when inserted and the cake springs back when gently pressed with your finger.
10. Cool overnight.  (For a moist cake, Mother instructed me to cover it with a clean dish towel and let "sweat" while cooling.)
11. Gently run a very thin-bladed knife around the edges and tube of the pan, then invert the cake onto a serving dish.  Carefully remove the tube and wax paper, if used.

*Tip:  Mother taught me to achieve a pretty texture in a cake, run a knife in opposite directions through the batter; but since the pan I use for this cake has a removable tube, I don't run it all the way to the bottom of the pan. Also, when I use my pan with a removable tube, I skip the next step which would be to drop your filled cake pan(s) on the counter a few times to release air bubbles.  When I do drop any cake pan(s) with batter on the counter, I always land up with batter on my ceiling, or unpredictable places, but I surely do have a cake with a pretty texture!

Pound cakes are best when you let them rest a day or two, and they freeze great (which makes them even more moist)!  I like to serve this wonderful pound cake as shortcake with a premium vanilla ice cream and/or whipped cream with crushed strawberries or fresh, sliced peaches.  See my Black Forest Cherry Trifle for preparing the whipped cream.  For the strawberries, I just wash, remove the stems, slice, crush and serve with no added sugar!  Also, don't hesitate to enjoy this cake plain or toasted with a good cup of coffee. 

Having a good pound cake around is a Southern must...it's so versatile and perfect for drop-in guests!

                                                 Come On In...

                                          Have a Piece of Cake!


And Enjoy Mother's Day!


Printable Recipe

Polynesian Turkey Meatballs ~ And Family Dinner

I do it too...flip through magazines for recipe ideas.  I was inspired to make this dish by a recipe I recently found in a magazine which was promoting Dole canned pineapple and Minute rice.  Just mention pineapple in a recipe and you've got my attention!  I've "doctored" the original recipe quite a bit, and I feel you'll find it really easy and delicious for a weeknight meal.

The magazine recipe called for brown rice in the meatballs.  I'm generally not a fan of brown rice, so I used instant white rice and it worked great!  In hindsight, using brown rice inside the meatballs would have probably been fine with me...now you know you can use either!

You should always read a recipe thoroughly before starting; but I suggest you really read this one first, because a few of the ingredients are divided.

                 Take Them To The Islands In The Middle Of The Week...

             
                                  And You'll Have A Happy Family!

                            
Makes approx. 16 ea. 2" meatballs - about 6 to 8 servings

Ingredients

• Non-stick cooking spray
• 1 pkg. 20 oz. ground turkey
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 2 c. instant white or brown rice, uncooked
• 1 ea. 20 oz. can crushed pineapple in juice, drained & divided (juice reserved)
• 1 c. green onion, thinly sliced (tops & all), divided
• 1/2 c. teriyaki sauce, divided
• 1 egg, slightly beaten
• 1/4 c. orange marmalade
• 1 ea. 20 oz. can  pineapple chunks in juice, drained (juice reserved)
• 1/4 c. seeded & chopped plum or roma tomato (for garnish)

Directions

1. Preheat the oven to 350º.
2. Spray a foil-lined baking sheet that has sides with the non-stick cooking spray.
3. In a large bowl, mix the turkey, salt, black pepper, ginger, nutmeg, rice, 1/2 c. (drained) crushed pineapple, 1/2 c. green onion, 1/4 c. teriyaki sauce and egg.  
4. Using your hands, shape the turkey mixture into approximately 2" balls, being careful not to over handle. 
5. Place the meatballs on the baking sheet and bake approximately 25 minutes, or until done.
6. While the meatballs are baking, make the sauce:  In a medium saucepan, combine the remaining crushed pineapple and reserved juice, the rest of the teriyaki sauce and the orange marmalade.  Heat to boiling and reduce the heat to simmer.  Add the (drained) pineapple chunks and cook uncovered approximately 3 to 4 minutes.  Stir in 1/4 c. green onion.
7. On a serving dish, place the meatballs over hot-cooked rice and top with the sauce.  In a small microwave-proof bowl, heat the juice from the pineapple chunks in the microwave on high for about 10 seconds, or until warm, and pour over the dish.  
8. Garnish with the remaining green onion and tomato.

Tips

• The original recipe suggested ground turkey or chicken.  I've not made this with the ground chicken.
• I confess I used a heavy-duty mixer for the meatballs and gently combined, but the consensus is that hand mixing creates lighter meatballs.  I was happy with the results using a mixer; but whatever your choice, just don't over process.
• Running cool water for your hands helps while shaping the meatballs.
• For even more flavor, you can try browning the meatballs in a little oil on the stove top before baking and adjusting the oven time as necessary.  I would have tried this if I'd thought of it before I started; but I was still pleased with the final results of just baking.  Also, you can save time and calories by not browning first on the stove top.

Your family will love a taste of the islands in the middle of the week, and you'll enjoy how easy it is to take them there!

Printable Recipe

Black Forest Cherry Trifle

This time it was my son's birthday; and since I'd made three cakes in a row,  I thought I'd keep it easy and also "change it up" a bit.  Because my son loves cherries, I thought I'd do a twist on the black forest cherry cake I'd made for him in the past and make a dessert everyone loves...trifle!

After the birthday dinner, everyone was trying to guess what dessert would be...

                                              It's Not A Cake...

                                       It's Not A Pie...It's Trifle!

Approximately 12 servings

Ingredients

The Cake

(The cake layer is adapted from the Farm Journal Home-Made Ice Cream and Cake Cookbook: Brown Mountain Cake)

• 1 c. soft butter
• 2 c. granulated white sugar
• 3 eggs (room temperature)
• 3 c. sifted flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 TB cocoa
• 1 c. buttermilk (for the buttermilk blend substitute, see my Morning Muffins w/Bran & Raspberries)
• 1 tsp. pure vanilla extract
• 1/2 c. warm water
• Non-stick baking spray

The Cherry Filling

• 2 ea. 21 oz. cans red tart cherry pie filling (I like Kroger's extra cherry w/no high fructose corn syrup)
• 3 TB brandy (or 1 1/2 tsp. brandy extract)

The Whipped Cream

• 1 1/2 pints (3 c.) whipping cream
• 1/2 c. powdered sugar

The Garnish

• 1/4 c. semi-sweet chocolate, grated (you'll use about 1 TB)

Make Sure I Get A Little of Everything!

Directions

First Things First...Chill the bowl for the whipping cream.

The Cake

1. Preheat the oven to 350º.
2. Cream the butter and sugar until light and fluffy.  Scrape the bowl.  
3. Beat in the eggs, one at a time.  Scrape the bowl again.
4. Sift together the flour, baking soda, salt and cocoa.
5. Add the dry ingredients alternately with the buttermilk to the creamed mixture.  Scrape the bowl.
6. Stir in the vanilla and warm water.
7. Spray a 13"x9"x2" baking pan with the non-stick baking spray.
8. Pour the batter into the pan and bake* for about 45 minutes, or until the cake springs back when lightly touched with the finger and a toothpick comes out clean. (The cake will pull slightly away from the edges of the pan.)
9. Cool on a cake rack.

*While the cake is baking, prepare the cherry filling and the whipped cream:

The Cherry Filling

• Mix the brandy with the cherry pie filling.  Set aside in the refrigerator.

The Whipped Cream

• In the chilled bowl, whip the cream and powdered sugar until stiff peaks form and the mixture holds its shape.  Set aside in the refrigerator.

The Assembly

This makes enough for a large trifle.  I used a medium-size trifle bowl which measured 7 1/2" x 4 1/4", and I had enough left over for one extra layer of trifle (which went home with the birthday guy!). The proportions offered on the layering are for a trifle bowl similar in size to the one I used.

1. Cut the cake into about 2" chunks.
2. For the first layer: Fill the bottom of the bowl with one layer of the cake chunks.  Spread about 1 c. of the cherry filling over the cake.  Spread about 2 c. of the whipped cream over the cherry filling.
3. For the second layer: Repeat the above: cake, cherry filling and whipped cream, but use about 1 1/4 c.  of the cherry filling and about 2 1/2 c. of the whipped cream.  Sprinkle the top with about 1 TB of the grated chocolate.  Refrigerate until ready to serve.

Enjoy all the jaw-dropping raves as your trifle makes it's grand entrance!

Printable Recipe

Strawberries In Rose Cake with Lemon Glaze

Roses were my dear mother's favorite flower...I suppose that's why I was so drawn to the rose-pattern pan I used for this cake.  My daughter loves strawberry desserts; and for her birthday this past week, I chose a strawberry-yogurt cake to make in the rose cake pan which I had received as a gift from her.

When I was a little girl, I loved to sew, especially by hand.  I once drew Humpty Dumpty On A Wall on a cloth and slip-stitched the design.  I never took up needlepoint or embroidery, though I'm sure I would have enjoyed it. My grandmother left me the little tablecloth which I used as a backdrop for this cake photo shoot.  It probably served as a foyer table cover, or something similar...I just adore the detail. 

My family loved this moist, dense cake; and I know you and yours will enjoy it also...
 
                                         From My Recipe Garden

Brownie Sandwich-Cookie Cake with Nutella/Peanut-Butter Filling ~ A Tribute to Oreo Cookie's 100th Anniversary ~

I've become pretty lazy over the years with my cake decorating and that's why I love cake pans with patterns...it's like having an instantly decorated cake without the effort!  When I first saw the sandwich-cookie pans in a Williams-Sonoma catalog a couple of years ago, I told my daughter that was a gift I'd love to receive.

I made my first sandwich-cookie cake using the chocolate cake recipe that came with the pans, and it was very good.  The next time I used these pans, I made vanilla cake layers, but the chocolate layers show the detail better.  I do love the versatility of the cake made with these pans...you can fill the cake with ice cream if you like (directions come with the pans), but I've not tried that yet.  Outside of a little effort required in releasing the layers from the pans, you'll find this cake really easy to make.

In tribute of the Oreo Cookie's 100th Anniversary this past week,  I chose to make this sandwich-cookie cake for my son-in-law's birthday, also this past week, adapting my recipe for Fudgy, Classic Brownies.  Because he loves just about anything with peanut butter, I developed a Nutella/peanut-butter filling.  The filling is rich, but not as heavy as a typical peanut-butter frosting. Ideally, make the cake the day before and cool in the pans overnight for a better release.

                         This Cake Is Sandwiched with Plenty of Filling!

                              
Approximately 10-12 servings

Ingredients

The Cake Layers

Required:  Two each sandwich-cookie cake pans*. The ones I have from Williams-Sonoma measure about 8 3/4" ea.  If you use regular cake pans, I would recommend 8" pans for this recipe.

• butter-flavored cooking spray for greasing pans
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4/ea. 1 oz. squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract

The Filling

• 1 lb. powdered sugar
• 1/2 c. (1 stick) butter, room temperature, cut into large cubes
• 1/2 c. Nutella
• 1/2 c. creamy peanut butter
• 1/4 tsp. kosher salt
• 1/2 c. evaporated milk
• 2 tsp. pure vanilla extract

Directions

The Cake Layers

1. Preheat the oven to 325º.  
2. Spray the pans very well with the butter-flavored cooking spray, making sure to thoroughly coat the details and crevices, especially the sides.
3. Beat the eggs until light (don't overbeat or the crust will separate from the cake), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Immediately mix thoroughly into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Divide the batter equally between the pans.  (To achieve equal distribution, I weigh the pans with the batter in them.)  Spread the batter as evenly as possible.
7. Bake for about 25 minutes. The tops will appear crusty, but the insides should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool in the pans ideally overnight. The layers will settle a little in the middle.
9. To release the cakes from the pans, very carefully run a sharp, very thin-bladed knife around each groove on the sides of the pans.  Hold each pan over a plate and give a good, if not a hard, tap. (Releasing the cake from the pans requires some patience, but the end results are well worth the effort!)  Handle with care, so the cake doesn't crack, but if a little separates, just press it back with your hands.

The Filling

Beat well the powdered sugar with the butter, Nutella, peanut butter and kosher salt.  Add the evaporated milk and vanilla and beat until creamy.

Completing The Sandwich-Cookie Cake

Very carefully transfer one layer of the cake with the printed side down onto a cake platter.  Spread the first layer with all of the filling, but not all the way to the edge (about 1/4" from the edge).  Carefully place the second layer with the printed side facing up on top of the filling.  (The filling will spread further after you place the second layer on top of it.)

So, Happy Birthday Oreo Cookie Sandwich and Happy Birthday to my favorite son-in-law!  Enjoy!

                                     Yes, We Just Dug Right In!

Printable Recipe

*Update 5/20/16:  These pans are no longer available at Williams-Sonoma; however, you may find them on eBay or Amazon.  You can also try regular 8" cake pans.

Disclosure:  I have not been compensated by, nor communicated with, Williams-Sonoma in any respect regarding endorsement. Their sandwich-cookie cake pan set simply happens to be the set I have.