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Posts Tagged ‘Food Network’

Just a few short weeks ago, my strawberry plants were producing like crazy.  I froze some, made strawberry freezer jam with some, and enjoyed the rest.  I think I made strawberry shortcakes at least six times.  I had used biscuits and Redi-whip for my shortcakes, but really wanted a good strawberry short”cake” recipe so off to the internet I went. 

I had to look no further than the Food Network’s site, because that is where this Ina Garten beauty was located.  Her strawberry country cake filled my need for a wonderful, delicious, and moist cake with whipped cream and fresh berries.

Strawberry Country Cake

12 tbsp. unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

3/4 cup sour cream, room temperature

1/2 tsp. grated lemon zest

1/2 tsp. granted orange zest

1/2 tsp. vanilla extract

2 cups all purpose flour

1/4 cup cornstarch

1/2 tsp. salt

1 tsp. baking soda

1 cup heavy cream, chilled

3 tbsp. additional granulated sugar

1/2 tsp. additional vanilla extract

1 pint fresh strawberries, hulled and sliced

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Preheat your oven to 350 degrees.  Prepare two 8” cake pans with Baker’s Joy and wax paper.  Sift together the flour, cornstarch, salt and baking soda.  Set this aside.

Hull slice the strawberries and set aside.  If you want a little extra sweetness in the berries, sprinkle just a little sugar on them and let them set a while.  The juices and flavors will develop.

Cream the butter and 2 cups of sugar on high until light and fluffy. On medium speed, add the eggs 1 at a time, then the sour cream, zests, and vanilla.  Scrape down the sides of the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture.  Combine just until smooth.

Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for 15 minutes then remove and allow to cool completely.

After the cake has cooled, prepare the filling by whipping the cream with 3 tablespoons of sugar and 1/2 teaspoon of vanilla until stiff peaks form.  Slice one of the cake layers in half and spread 1/2 of the whipped cream on the bottom.  Scatter half of the sliced strawberries on top of the cream and replace the top of the cake.  Spread the remaining whipped cream on top and scatter the remaining strawberry pieces. You can freeze the other cake layer or just make a double helping of the whipped cream and strawberry topping.

 

Strawberry Country Cake3

Strawberry Country Cake2

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Minestrone

This recipe has a funny story behind it.  My mother-in-law, J,  had successful open heart surgery in July and was unfortunately subjected to hospital food for a couple of weeks. The one meal she actually enjoyed was a vegetable soup and she asked the dietary worker what it was.  I then asked J what it was so I could try to duplicate it for her and she said the worker told her it was “minstrun”.  What?  I wracked my brain for hours trying to figure out what it was and it finally hit me that it was MINESTRONE and we just had a little communication/pronunciation problem.  We all had a good laugh out of it and I went on the hunt for a recipe to try.

I found this Elie Krieger recipe on the Food Network’s website and used that as my starting point.  This is a fairly simple and really healthy dinner idea and the taste was great!

minestrone

2 tbsp. extra-virgin olive oil

1 cup diced onion

2 stalks celery, diced

1 large carrot, diced

1 1/2 cups cut green beans

Freshly ground black pepper

2 tsp. Italian season

1 tsp. minced garlic

1 28-ounce can no-salt-added diced tomatoes (I used some home frozen diced tomatoes.) 
1 14-ounce can tomato sauce
6 cups low-sodium vegetable broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup rotini pasta 

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Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. 

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Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, Italian seasoning, minced garlic and black pepper; cook 3 more minutes.

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Add the diced tomatoes, tomato sauce and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

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Because of some unfortunate circumstances, I was not able to cook as many dishes at Easter that I had planned.  In fact, I just cooked one: this tasty baked ham recipe that I saw on Trisha Yearwood’s show on the Food Network.  Her show is one of my favorites because all of her dishes are fairly simple with ingredients that you will find in any grocery store.

When I saw this recipe, I knew it would be a perfect holiday main dish and it didn’t disappoint.  I love using honey in recipes especially since my father-in-law and his first cousin have hives and process their own honey.  The little bees that made this honey buzz around in my own backyard.

bshgham

1 spiral sliced ham-Mine was approximately 10 pounds

1 cup honey

2 cups brown sugar

Adjust your oven racks to accommodate the ham and preheat to 350 degrees.  Cover a baking sheet with aluminum foil and place a rack on top of that. Spray both with non-stick spray.  You will want a large baking pan with sides to catch the extra basting liquid.

Place the ham on the rack and cover the ham with foil as well.  Place it in the oven and bake for half the estimated cooking time (about 20 minutes per pound).

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When you are close to the halfway mark, heat the honey and brown sugar in a medium pan until the sugar dissolves.

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  Pour this over the ham and continue to cook, basting occasionally with the juices.  Allow the ham to stand for a few minutes after it is done then slice and enjoy!

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bshgham

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