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.
Monday, October 11, 2010
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.
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)
Directions
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
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)
Directions
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.
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.
Sunday, October 11, 2009
Hanging it Up
It's time to say goodbye to this sweet little blog. I've enjoyed my time publicly helping my family save money and finding some great deals in our area, but after returning home this afternoon and finding our house burglurized it's time to put my family's saftey first.
It's an interesting thing having your house rummaged through. Knowing that other's have seen who you are without even knowing you. It's weird, the uncomfortable kind of weird. I've gone through a wide range of emotions today from being frustrated, angry, sad, even feeling bad for the little punks. It's not a feeling I wish on anyone.
What I do know is life isn't about stuff. Even though they took some things that carry alot of memories, I know my greatest gift isn't wrapped up in stuff, it's the life I look forward to after this one. (But it does stink that they did take our computer.)
Thank you all for following me on this journey. Feel free to enjoy the archives I hope you'll be blessed by something you'll find.
It's been fun!
Erica
It's an interesting thing having your house rummaged through. Knowing that other's have seen who you are without even knowing you. It's weird, the uncomfortable kind of weird. I've gone through a wide range of emotions today from being frustrated, angry, sad, even feeling bad for the little punks. It's not a feeling I wish on anyone.
What I do know is life isn't about stuff. Even though they took some things that carry alot of memories, I know my greatest gift isn't wrapped up in stuff, it's the life I look forward to after this one. (But it does stink that they did take our computer.)
Thank you all for following me on this journey. Feel free to enjoy the archives I hope you'll be blessed by something you'll find.
It's been fun!
Erica
Friday, October 9, 2009
Frugal Family Drive In Fun
I have wanted to go to a Drive In movie ever since I was little. When we moved to Wichita I was thrilled to find out we had a drive in movie theatre, Starlite Drive In Theatre, and I'm so bummed we've have yet to visit. Not only is a fun because it's a drive in but I love that they have two screen options one that is family friendly and the other that is geared for grown ups.
Now it wasn't awesome enough just to have a Drive In Theatre in our city but this Friday and Saturday night you can load up the family and watch 3 movies for $5.00 a carload. You can't beat that. Pop your own popcorn before you go, fill up your water bottles, get the kiddos in their pjs and you're in for a super frugal evening at the Drive In.
Go here to visit Starlite's website to see what's playing and to get directions
Thursday, October 8, 2009
Birthday Boys
Today is my husband's birthday and Saturday is our little guys birthday. Talk about a birthday week. I love birthdays and love to make a big fuss, unfortunately this year the fuss is going to have to wait. We'll be celebrating my husband's birthday tomorrow night. Complete with Tacos, the real kind & peanut butter pie.
This recipe was a favorite made by his grandmother growing up. It's easy to throw together and is a crowd pleaser.
Grandma Jean's Peanut Butter Pie
For a 9 inch pie
1 baked pie crust (you decide what you want to do. I tend to make my own, but store bought crusts work well too.)
1 large box vanilla pie filling
2 c. cold milk
1 container cool whip
1 c. chunky peanut butter
1 c. powdered sugar
Prepare your pie crust, make sure you prick the bottom of your crust with a fork and bake according to recipe you are using.
Once this is baked and cooled it's time for the filling. In a small bowl cut powdered sugar into crunchy peanut butter using a pastry blender. You may have to add a little more sugar, you'll want a crumbly consistency. Save 1/4 c. of this peanut butter sugar mixture and set aside. Pour the remaining in the bottom of your pie crust.
In a new bowl mix 1 large box pudding with 2 c. cold milk, then add 1/2 container of cool whip and mix well. Pour on top of peanut butter crumbs.
Allow to sit for several hours. Just before serving top with remaining cool whip and sprinkle the peanut butter crumb mixture you set aside. Enjoy!
For more great recipes check out the Recipe Swap on Friday.
Erica
This recipe was a favorite made by his grandmother growing up. It's easy to throw together and is a crowd pleaser.
Grandma Jean's Peanut Butter Pie
For a 9 inch pie
1 baked pie crust (you decide what you want to do. I tend to make my own, but store bought crusts work well too.)
1 large box vanilla pie filling
2 c. cold milk
1 container cool whip
1 c. chunky peanut butter
1 c. powdered sugar
Prepare your pie crust, make sure you prick the bottom of your crust with a fork and bake according to recipe you are using.
Once this is baked and cooled it's time for the filling. In a small bowl cut powdered sugar into crunchy peanut butter using a pastry blender. You may have to add a little more sugar, you'll want a crumbly consistency. Save 1/4 c. of this peanut butter sugar mixture and set aside. Pour the remaining in the bottom of your pie crust.
In a new bowl mix 1 large box pudding with 2 c. cold milk, then add 1/2 container of cool whip and mix well. Pour on top of peanut butter crumbs.
Allow to sit for several hours. Just before serving top with remaining cool whip and sprinkle the peanut butter crumb mixture you set aside. Enjoy!
For more great recipes check out the Recipe Swap on Friday.
Erica
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