Monday, October 11, 2010

Dupree's BBQ Sauce

Such an easy BBQ sauce.  If I want it spicy I usually add a little tabasco sauce or a little red pepper.

1/2 c. oil
3/4 c. chopped onion

Saute slowly until transparent

3/4 c. ketchup
3/4c. water
3 T. Worcestershire sauce
3 T. Brown Sugar, or more if you want it sweeter
2 T. Mustard
2 t. salt
1/2 t. pepper
1/4-1/3 c. lemon juice

Saute over low heat until thickened.  Run through blender or use immersion blender for a smooth BBQ sauce.

Buttercream Frosting....metric style

I finally figured out a decent frosting for decorating cakes. There are several things working against us when it comes to making a good frosting, non existent shortening in our part of the world and the powdered sugar is very fine, which leaves your frosting very gritty.  This recipe is still a tad on the grainy side, but the best I've ever made.  So before I forget here's the recipe:

Buttercream Frosting

500 grams good butter
750 grams sifted powdered sugar
1/4 t. salt
1/4 c. buttermilk/ayran/kefir

Cream butter, until it is a smooth consistency.  Slowly add in sifted powdered sugar and mix well.  (It will be dry.)  Next add salt.  Once that is thoroughly combined add the buttermilk and beat until it reaches a good consistency.  Add desired food coloring and decorate away.

Friday, October 8, 2010

Homemade White Cake fit for a Birthday

I am super excited about this new cake recipe.  I've always been on the look out for good cake recipes, and when I say good cake recipes I'm talking from scratch.  For some strange reason any time anyone sends us a cake mix or brownie mix I inevitably burn it.  I have a few theories, but for the time being never request people to send them.

I knew I wanted a cake that called for buttermilk, because it seemed like these cakes aren't as dry, so after about 20 minutes of searching here is the recipe I settled on.  The only tweaking I did was add some vanilla sugar to the flour mixture, since I'm away from my kitchen right now.  ***I'm very much missing my kitchen aid mixer. Beating egg whites to a stiff peek is ridiculously hard by hand, maybe by the time we get back home my arm muscles will be a little more toned. 

Bakery Style White Cake
1 cup buttermilk

1 teaspoon baking soda

2 cups white sugar

1/2 cup butter, softened

1/2 cup vegetable oil

1/2 cup shortening (room temperature)

4 egg yolks

1/2 teaspoon almond extract

2 teaspoons vanilla

2 cups all-purpose flour

4 egg whites (room temperature)


Set oven to 325 degrees. Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper). In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps. In a large bowl cream sugar with butter, oil, and shortening until very well combined (sugar granules should not remain). Add in egg yolks, almond extract and vanilla; beat until well combined. Add the buttermilk mixture alternately with the flour into the creamed mixture. In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form. Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain. Divide the batter between the three pans. Bake for 25-30 minutes or until cakes test done. Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting

Wednesday, October 6, 2010

Remember Me?

I've debated about closing this site for a while, but I simply find myself returning here to find a recipes all too often.  Honestly it's been a beautiful thing since we've traveled so much this past year.

Our lives look completely different than a year ago.  We now live in a place where coupons are unheard of, and cooking requires basic ingredients.  It takes some creativity to be frugal in how we shop for food and meal plan but I'm slowly getting the hang of it.

I'm hoping this will be a place to host our family cookbook and you're welcome to have a peek too.