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Nana’s Red Earth Cake (super moist, super devour-able)

Nana’s Red Earth Cake (super moist, super devour-able)

One of my Nanas many recipes that people ask for is her Red Earth Cake.  I have been meaning to post it for awhile now.  I went home and made it with her about a year ago and took pictures but never set down to type it all up. My cousin Brooke (check her out she writes too) recently called and asked for it and since I text-ed it to her I figured I could take the opportunity to cut and past and add some pictures and finally get it on here. This recipe is precious to me and the time I got to spend with my Nana learning it is even more precious to me.  My Nana is in the beginning stages of Alzheimer’s and I have been trying to enjoy all the moments while I can along with learning and compiling her recipes.  It is one of the reasons this blog is a huge part of my heart and soul. Please enjoy this as much as our family has over the years.

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Red Earth Cake
Cake Ingredients:
½ cup shorting/Crisco
1 ½ cups sugar
2 eggs
3 Tablespoons cocoa
1 teaspoon red food color
3 tablespoons hot coffee
1 7/8 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla

Icing Ingredients:
1/2 stick of oleo or butter
16 ounces or a box of powdered sugar, sifted
3 tablespoons cocoa
3 tablespoons hot coffee
1 teaspoon red food color
1 teaspoon vanilla

Cake Directions:

Preheat oven to 350 degrees.

Measure out the buttermilk first and pour it in a larger bowl and then pour in the baking soda and stir. It will increase in volume. Be sure to stir it well so that all baking soda dissolves. Set mixture aside.

Cream Crisco in mixer. Add sugar gradually and cream until fluffy. Beat in eggs, one at a time.

Mix cocoa, food color, and coffee in a small bowl to form a paste. Add to creamed mixture and beat until incorporated.

Add flour and salt mixture and then buttermilk mixture to the batter, beating to incorporate after each addition. Add the vanilla.

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Bake in two 8 inch cake pans, with parchment or waxed paper liners at 350 for 30-40 minutes or until it separates slightly from the sides of the pan. Don’t over bake. Remove from oven and place on cooling rack and allow to cool completely.

Icing Directions:
Cream butter with sugar in mixer.

Make paste of coffee, cocoa, food color and vanilla and add to creamed mixture. If necessary, add more coffee until icing is of spreading consistency.

Ice the cake and between the layers… Devour as needed 🙂

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…….good luck it’s delicious!

Follow up on “don’t put onions and garlic in a crock pot raw”

Ok I made the EXACT same stew I made in my crock pot the day that turned out so awful but this time I saute’ the onions and garlic BEFORE i put the into the crock pot and oh my gosh it made such a difference!  I cant believe how amazing it taste I was so scared it was going to be awful again but it amazingly good.  Also something I did diffident is I put the carrots in whole but I don’t think that would have made that huge of a difference. I mean this is night and day people.  We had to throw the other stew out it was so bad and Im eating this stuff like its cake or something.  Anyways why didnt someone tell me.  Actually after I posed my last one about the awful mess i made a really nice guy named Jerry let me know to also never saute in stainless steel and you can use the stainless steel reaction to your advantage by rubbing your hands with something stainless to get the garlic smell off of them after you have cooked.  Thanks Jerry!

Teaching Yourself to Cook: a short list of advice

Its not ideal but I’m teaching myself to cook and learning to love it as I get better at it.  I’m not a person that naturally loves to cook or a person who hates it.  My mom never taught me how because she didn’t much care for it and it took me until now in life to realize she pretty much has 12 recipes that she has rotated out in different orders for my entire life.  My sister loves to cook and is naturally good at it and it comes easy to her.  I’m stuck somewhere in the middle.  I love the idea of cooking but I don’t know much.  My dads side of the family is Cajun and everything happens around a table in life, my Aunt Shirley can make something in 2 min that it would take me all day to make.  So at the age of 34 Im learning to cook and am on the verge of loving it but not quite yet but here is a little advise I have learned so far.

1. Pull your hair back – I don’t care how great your food is if someone finds a hair in it none of that hard work matters.  Put your hair up or pull it back or something.

2. Give it time – It wont take as long the second time you make a recipe and it will take half that time the third time and eventually your flying through it.

3.  Keep a book (or Blog) of recipes you like –  I have started one for fast and easy and one for takes awhile but turns out delicious

4.  Get good Kitchen Soap – I never washed my hands so much until i really started cooking.

5.  Invest in at least one good knife – I was given a Cutco and I really think it was the turning point for me to be able to enjoy cooking.  It makes everything soooo much easier!

6.  Don’t wear nice clothes to cook in – come on your not on food network.  Get comfortable and wear something you can get messy in.  Its probably going to happen so be prepared.

7.  Get a conversion list for measurements – I have one on this blog somewhere. I use it and its simple and I printed it and laminated it and keep it on the inside of my cabinet in a plastic sheath and pull it out when needed.

8. Cook stuff other people like – so you don’t have to eat 12 pots of beans by yourself!

9.  When you mess up laugh about it. Its going to happen.

Thats all I have for now but i’m betting I’ll think of more as soon as I publish this.

Recipe Organization

So last night I wanted to make my squash pile recipe that my mom and aunt shirley and maw maw Bobbie always made so I got my iPad out and went to my blog and pulled it up (because by some miracle i remembered i posted it and i figured it would be faster than digging through all my paper recipes.) It was awesome, i put in “squash” and pulled it right up. I’m going to start putting all my personal recipes on here so I can do that when I need to cook something. Eventually ill have all my favorite foods in one place and organized. Organization! Finally!

How to Measure (when cooking)

Posted on

Another helpful page for beginning cookers.  I was never taught this so its good to know and especially for young or beginning cooks.

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