This fluffy frosting works so well on angelfood cakes, but is also good on 9x13 cakes. It doesn't require powdered sugar or butter, and uses a comparatively small amount of sugar. Zola Hancock gave me the recipe many years ago as an alternative to buttercream when the price of sugar went up sharply.
3/4 C. granulated sugar
6 Tablespoons light Karo syrup
6 Tablespoons water
scant 1/2 tsp. cream of tarter
For 9x13 cake:
1/2 C. granulated sugar
1/4 C. light Karo syrup
1/4 C. water
1/4 tsp. cream of tarter
For either amount - bring ingredients to a boil and cook til it barely begins to make a thread in cold water. This just takes a few minutes. Meanwhile, beat stiffly 3 egg whites for larger cake or 2 egg whites for smaller cake. Pour syrup over beaten egg whites while beating and beat until cool. Add 1 tsp. desired flavoring (I prefer vanilla, but almond is a good flavor also.) May add food coloring if you want to. Frost cake in fluffy swirls.
Tuesday, January 31, 2012
I love granola for many reasons, but this one is especially nice because there is no sugar in it and you can store all the ingredients in your food storage. I like things like that. I also make this about 3 times a week and eat nearly the whole thing by myself. It is most excellent with fresh blueberries.
Granola is so easily adapted to what is in your pantry that day, so you can spice things up a different way until you find your favorite combinations.
3 cups oats (I've used both Quaker and the quick oats from the #10 cans of food storage. I like the consistency the quick oats give it, but they're both good.)
1 cup shredded coconut
1 cup chopped nuts (chopped so they are undetectable to little people, in my case) (slivered almonds, pecans, & walnuts are excellent choices)
1 tsp cinnamon
1/2 to 1 cup dehydrated apple slices, crushed slightly
I also like to throw in 1 Tbsp of ground flax seeds
1/4 cup canola oil
3 Tbsp maple syrup
3 Tbsp honey
Pour over dry ingredients and mix well.
Heat oven to 250 and spread granola evenly onto a baking sheet. Cook for 1 hour 15 min, stirring half way through. It smells amazing. Enjoy!
Sunday, January 22, 2012
|Katy with Anya in Allyn's Kitchen. (The Mexican Pork is in the crock pot on the island beside Katy. Ha!)|
4 lbs. boneless pork shoulder roast (no substitutes!)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 tsp. chili powder
1 tsp. onion powder
1 - 2 T. vegetable oil
2 (10-ounce) cans enchilada sauce
1 c. brown sugar, divided
1/2 c. salsa
1/2 T. Worcestershire sauce
1/4 c. apple juice (I've used whatever juice was handy if I didn't have apple and it's still great)
Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands (do it, Katy!) to massage the spices over all sides of the meat.
Heat the oil in a large skillet over medium-high heat. Sear the pork roast for about 1 minute on all sides or until the meat surface is golden brown.
While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook for 7 hours on low with the lid on the entire time.