Orange Chiffon Cake ~ Recipe from 1948

orange chiffon final

Orange Chiffon Cake ~ Recipe from 1948

I lost my Nana 3 weeks ago. After a 4 year battle with cancer, cancer finally won. When you know where you are going, death doesn’t have to be a sad or scary thing but rather a celebration. I use the word celebration because I know my Nana is no longer suffering. In fact, I bet she is up in heaven horseback riding this very moment… she loved horses. Cancer may have taken her flesh  but it couldn’t take her soul. No. that belonged to Jesus. I fully believe that she took her last breath here on earth and her very next breath in heaven, in the presence of our Saviour.

My Pap has been going through some of Nana’s things and came across her cookbooks that she had gathered over the years. Along with the cookbooks came a manilla envelope filled with old, old, hand written recipes. He passed them all to me. I am so honored. So I will be cooking my way through them, one by one, for the next year and sharing them with you all.

The first recipe that really caught my eye was a recipe for orange chiffon cake. The index card that it was written on is so old and discoloured that I couldn’t help but to make this recipe first. Oh, and did I mention the date on the card? 1948!! It’s funny how a little slip of paper can have such huge history behind it. My sweet Aunt Kat (Nana’s sister) told me that this cake was a recipe that my great, great, grandma used to make. Aunt Kat also told me that Gladys ( My great, great grandma) made this cake for the actor Cliff Robertson and he ate 5 pieces!! I wasn’t sure who cliff Roberston was so I had to look him up, but I was sure that it wouldn’t be difficult to eat 5 pieces of this cake. It is seriously amazing! It is kind of a cross between an angel food cake and a bundt cake. It has a vibrant orange flavor and a light and fluffy texture. And to ice the cake, a thick glaze that is entangled with orange zest.

Orange Chiffon Final

I made this cake a few times already. I am going to explain to you what I have found to be the easiest way to make it. The first thing I did was split the ingredient list into 3 groups, they are as follows: Dry ingredients, wet ingredients, and egg whites.

1.) First I took the dry ingredient group and mixed them together in a bowl.

Group 1: Dry Ingredients 

2 1/4 Cup flour

1 1/2 Cup sugar

3 teaspoons baking powder

1 teaspoon salt

2.) Next, in a separate bowl, I added all the wet ingredients

Group 2: Wet Ingredients 

3 oranges ( zest and juice all 3. Make sure there are no seeds in the juice!)

1/2 Cup oil

7 egg yolks ( put the whites in a separate bowl, you will be using them)

3/4 cup of water or juice ( Now, let me explain this to you. What you want to do first is zest all 3 oranges and set the zest aside. Next juice the oranges. If you can get 3/4 of a cup from the oranges that’s great, use it! But if not and you fall just under 3/4 cup of juice then fill your measuring cup the rest of the way up with water. That’s how I usually have to do it.)

2 teaspoons vanilla

Now combine the wet and dry ingredients. Mix well with a whisk.

3.) In a third bowl ( I use my kitchen aid mixer) add the egg whites 

Group 3: egg whites 

7 egg whites

1/2 teaspoon cream of tarter

Beat egg whites and cream of tarter on high for 4 minutes, until stiff and fluffy.

gently fold in the zest from all three oranges, which is about 2 teaspoons of zest.

Gently fold the egg white mixture in with the batter.

How to bake it:

Pour into a greased angel food cake pan or chiffon pan. Take the middle oven rack out, and place the other oven rack 2 up from the bottom. Preheat oven to 325 degrees and bake for 55 minutes. Let cool for 10-15 minutes. Gently take a knife around the cake, then turn out onto a tea cloth. Let cake finish cooling. Once the cake is completely cool, ice the cake.


Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Monster Chocolate Chip Cookies

Monster Chocolate chip cookies

 

 

Sometimes it’s just fun to eat an obnoxiously big cookie. These cookies are just that! There is no rule that says you HAVE to make them this big, but why wouldn’t you? Sometimes you have to break the rules and make big cookies =P

I have been experimenting with these cookies a lot! Here is what I discovered.. If you bake them on an air-bake cookie sheet they get flat, still good, but flat. If you bake them on a dark cookie sheet that is NOT an air-bake they get more on the fluffy side. So it is up to you, do you like flat cookies or fluffy cookies? I like all cookies! flat, fluffy, big, little, I like them all. LOL. These cookies are also great to hand out as gifts. I like to make them and wrap them individually in plastic wrap.

Monster Chocolate Chip Cookies

Ingredients:

2 Cups (4 sticks) Butter

1/3 Cup crisco

1 3/4 Cup brown sugar

1 3/4 Cup sugar

4 eggs

3 tsp. vanilla

5 1/2 Cups flour

2 tsp. baking soda

1 1/2 tsp. salt

2 bags chocolate chips

Directions:

Pre-heat oven to 375 degrees

In a large mixing bowl add butter, crisco, brown sugar, sugar, eggs, and vanilla. Use a hand mixer to cream together. Once creamed together, add flour, baking soda, and salt; mix well with a wooden spoon. Once everything is mixed well and it looks like cookie dough, add both bags of chocolate chips, mix well. Chill dough in the fridge for about 20 minutes. For monster cookies, drop by ice cream scoops full. Depending on the size of your cookie sheets, you may only be able to make 2-4 cookies at a time. For normal sized cookies drop by tablespoons full.

Monster cookies bake at 375 degrees for 14-16 minutes or until edges are brown and center is cooked.

* I always make the monster cookies, but for normal sized cookies bake at 375 degrees but reduce the cooking time. I would try 8 minutes. =)

Spiced Zucchini Bread


spiced Zucchini bread

My mom has made this spiced zucchini bread for years. We know that this recipe came from a neighbor who found it in an old church cookbook. Other than that we really have no idea who’s recipe this is. Regardless who came up with the recipe it is delicious and deserves some attention.

* Please note this recipe makes 2 loaf pans of Zucchini Bread

Spiced Zucchini Bread

Ingredients:

3 Cups Flour

2 Cups sugar

2 tsp. Baking Soda

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

1/2 tsp. Baking powder

2/3 Cup oil

3 eggs

2 Cups Zucchini (shredded, DO NOT DRAIN)

* 2 WELL greased loaf pans are needed

Directions:

Preheat oven to 350 degrees

In a  large mixing bowl add all the above ingredients. Use a hand mixer to blend all the ingredients together. If the zucchini gets tangled around the beaters, you may have to turn them off and untangle it. Once everything is well mixed, evenly pour the batter between the 2 well-greased loaf pans. Bake at 350 degrees for 1 hour.

Vanilla Crumb Cake w/ Apple, Walnut, Coffee topping

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coffee cake

Today’s recipe is a simple vanilla box (poke) cake . I jazzed it up by adding a crumb topping, and then adding yet another topping, that consists of apples, walnuts, coffee, brown sugar and cinnamon. This the perfect cake to make for those who do not like icing… my sister being one of those people. The second topping almost reminds me of the yummy, oey, goey, part in a sticky bun.. enough said, right?

Lets get to it, shall we??

Vanilla crumb poke cake with an Apple, walnut, coffee topping

Ingredients: 

Cake-

1 box yellow cake mix & ingredients listed on the back of the box to make it (mine took 3 eggs, 1 C. water & 1/3 C oil)

Crumb Topping-

1/2 stick butter ( softened)

1/2 C. + 2 Tbsp. Flour

3 Tbsp. sugar

1/2 tsp. cinnamon

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Apple, walnut, coffee topping –

1 Lg. baking apple like Granny Smith (peeled and cut into small chunks)

1 1/2  C. brewed coffee

1 1/2 C. brown sugar

1 tsp. cinnamon

3 Tbsp. butter

Directions:

Cake and Crumb topping-

Preheat oven to directions on Cake Box

– Mix cake according to package, pour into a greased 13 X 9 cake pan, set aside

– In a small bowl add all the ingredients for the crumb topping (listed above) and use a fork to smash and mix them till they turn into crumbs.

– Sprinkle crumb topping over cake batter.

– Bake according to package + 5 minutes, or until and inserted tooth pick comes out clean.

– Let cool

Apple, Walnut, Coffee topping- (While the cake is baking, prepare this topping)

– Wash, peel, core, and cut apple into small chunks

– In a Medium sized, deep, frying pan turn heat to medium high and allow it to get hot.

– Once pan is hot add 1 Tbsp. of butter and apples ( you may need an additional Tbsp. of butter around 5 minutes of cooking the apples) , use a wooden spoon to stir them around. Cook apples for about 10 minutes or until soft.

– Once the apples have softened, add another 1 Tbsp. of butter and the walnuts, toss them around with the apples. Cook just enough for the walnuts to get get slightly brown (about 1 minute).

– Add coffee, brown sugar and cinnamon at the same time; use a wooden spoon to stir. Allow the mixture to come to a slight boil and let it boil for about 5 minutes (remember it is just a slight boil). Once the mixture looks more like syrup. Turn the heat off and take the pan off the burner, set it aside (either on a back burner that was not used or safety to the back of the counter on a pot holder).

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Final Assembly- 

– Once the cake has cooled, gently poke evenly with a fork. (You don’t want to go crazy making the holes or your cake will come apart.)

– Pour the Apple, walnut, coffee topping evenly over the cake. ( sometimes you may need to get a spoon and gently move the apples and walnuts on the cake so they are evenly distributed.)

– Good warmed up and served with vanilla ice cream! =)

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Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

~Cookie Monday~ Popcorn chocolate chip cookies with… *Guest post from A cookie Named Desire

 

Today’s #Cookie Monday guest post is from A Cookie Named Desire. I came across Amanda’s page a few weeks ago and knew I had to snatch her up for a #Cookie Monday post. I am so glad she agreed because these cookies look fantastic!

Take it away my friend,

popcorn-chip-pretzel-cookies

Happy Monday! I know what you are thinking, “Who in the heck is this person who dares to put “Happy”and “Monday” in the same sentence together?” Welp, my name is Amanda and I blog over at A Cookie Named Desire and I am all about dessert and baking. I love fun and decadent desserts, but I also like to throw in a sophisticated edge here and there. I love cooking and baking from scratch and exploring all the delicious things life has to offer.   Emily was kind enough to invite me over to share a cookie recipe with you and I could not be any more excited! Cookies are kind of my favorite thing (Hello, my blog is a Cookie Named Desire after all!) I decided to share with you, one of my favorite cookies ever. They are sweet and super salty and totally overloaded with deliciousness.

Get this: chocolate chip cookies stuffed with cocoa nibs, pretzels, potato chips, and buttery popcorn.

Holla!

These cookies are basically the best junk-food dessert treat EVAH. It’s when you really want to chow down with a ton of snacks, but in a single, portable bite. I don’t know about you, but that’s kinda the story of my life.

They remind me a little bit of the compost cookies from Momufuku Milk Bar, but with a few different twists. These are actually a twist on my movie theater cookies I made for my own blog a while back where I used buttered popcorn as the basis of my chocolate chip cookies. I loved it so much, I just knew I had to use that concept again for you, but take it to a whole other level. I’ve got to tell you, these are epic.

I hope you enjoy the cookies, and maybe stop on over to A Cookie Named Desire and see what else I am baking up!

2 1/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cornstarch

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter room temperature

¾ cup semi-packed brown sugar

½ cup sugar

1 egg, plus 1 yolk

1 teaspoon vanilla extract

½ bag (about 3 cups) buttered popcorn

¾ cups crushed pretzels

¾ cup crushed ruffled potato chips

¾ cup mini chocolate chips

¼ cup cocoa nibs (optional, but recommended)

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Preheat the oven to 350 degrees.Line two baking sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, cornstarch, and salt together. Set aside.

In a mixer, beat the butter and both sugars together until light and fluffy. Add in the egg and yolk, then the vanilla.

Slowly add the flour mixture into the wet ingredients and mix until just combined.

Fold in the popcorn. It will seem as though it is an impossible task, but the popcorn will break down and incorporate into the dough. Fold in the remaining ingredients until incorporated.

Measure out the dough into one tablespoon balls and place on the baking sheet about an inch apart. Bake for about 8 – 9 minutes, or until a light golden brown.

popcorn-pretzel-chip-cookies

 

Catch A Cookie Named Desire on Facebook- CLICK HERE

Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin
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Pots de Creme ( Guest post from Butter Basil & Breadcrumbs)

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 Pots de Creme 3 (1)
I was so happy when Emily asked me to do a guest post for Burlap Kitchen!  It is truly an honor, because I adore Emily…and think that she is a wonderful mom, very talented in the kitchen, and so very very crafty! 
Emily and I became friends last summer, and have commiserated over the trials and tribulations of starting a blog, and have celebrated the highs…and cheered each other on during the lows.  She has a lot of great ideas, a lot of drive, and I have enjoyed watching Burlap Kitchen grow into not only a delicious, but a truly fun blog filled with wonderful food, and awesome craft ideas… 
When Emily asked me to do this post, I knew right away that I wanted to make pots de creme, because it’s still so close to Valentine’s Day, and perfect to share this deliciously rich dessert with your loved ones and friends.  You’ll be surprised at just how simple this is, with a few ingredients… a dessert that can be dressed up all fancy schmancy… or dressed simply as I have here today. 
It’ quite decadent, so a little definitely does go a long way…  
Thank you, Emily…for giving me this wonderful opportunity to share my recipe with you today… I’m so happy to be here!  
 
Pots de Creme 2 (1)
 Ingredients:
2 cups heavy cream
Seeds from one vanilla bean 
2 eggs, plus 2 egg yolks (room temperature)
1/4 cup sugar 
1/4 tsp salt
1 12 oz pkg special dark chocolate chips
Powdered sugar and raspberries for garnish
 Directions: 
In a small bowl, whisk the eggs and yolks with the sugar and salt, until completely blended.  Set aside.

In a saucepan, heat the heavy cream and vanilla seeds until it reaches 160 degrees.  Carefully, and in a steady stream, whisk about 1/4 of the heated heavy cream into the egg mixture, whisking the whole time.  Put the saucepan back on the stove, and in a steady stream whisk the egg/heavy cream mixture into the remaining heavy cream, whisking constantly until it is fully incorporated.  Continue to stir the now custard mixture with a wooden spoon or spatula until it has thickened, about five minutes more, and coats the back of your spoon.  Remove from heat.

Pour the chocolate chips into the pan, and stir constantly until the chocolate chips have melted, and the custard and chocolate are well blended.
Divide among four to six cups or bowls, and place in refrigerator for about two hours to cool completely.
Garnish with powdered sugar and raspberries, or whipped cream. 
Enjoy!

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Hazelnut spread pie crust roll ups

roll up final!

This recipe was very easy and so good! These would be a great party food!

Hazelnut spread pie crust roll ups

* One pie crust makes about 15 depending on the size of your biscuit cutter and how many times you want to keep rolling out the dough.

Ingredients:

pre made pie crust (room temperature)

Hazelnut spread (Nutella)

2 Tbsp. butter (melted)

1/2 cup of sugar

1/2 Tbsp. cinnamon

pudding and whipped cream for dipping! ( this is optional but I think they taste so good dipped in something… I used banana pudding ( thanks mom for the idea!) and I topped it with whipped cream. Mmmmm ) =)

* Parchment paper is needed

 

Directions:

Pre-heat oven to 400 degrees

Using a biscuit cutter cut as many circles out of the pie crust as you can, you will need to use a rolling pin on the pie crust for the last few ( I got 15 but probably could have get a few more!). Spread about 1/2 a tsp. of hazelnut spread on each circle, then carefully roll them up. Place them on a cookie sheet that has been lined with parchment paper. Next use a small mixing bowl to mix sugar and cinnamon. Brush each roll up with melted butter then sprinkle with cinnamon sugar mixture ( you will have extra more than likely, save it for another time =) ). bake for 12 minutes or until the ends are golden brown.

I made up a batch of instant banana pudding and topped it with whipped cream and some of the left over cinnamon sugar mixture and used it to dip my roll ups in… AMAZING!  These would also be good dipped in coffee, unfortunately I never got the chance to do so because they were GONE! LOL

 

 

Here is a photo of the “walk through”

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and a photo with the pudding for dipping!

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And I tried to get a photo of the inside and I was photo bombed by my 3 year old son! He was wanting a taste of the whipped cream! LOL

roll up 9

 

Butternut Squash Cookies

butternut squash cookies

I am always trying to come up with ways to sneak healthy foods into my sons diet. These butternut squash cookies were a success, he loved them and got to enjoy a sweet while still getting some benefits from the butternut squash. =)

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