Vanilla Cake with Mascapone Icing and Raspberries

Yield: Yields one 9-inch cake.

Servings: 12

Ingredients

For the cake layers:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• All-purpose flour for the pan
• 12 oz. (3 cups) cake flour
• 1 Tbs. plus 1 tsp. baking powder
• 3/4 tsp. table salt
• 1-3/4 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 6 large egg whites, at room temperature

For the frosting:

• 1 lb. mascarpone cheese, at room temperature
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• Pinch table salt

• 2 pints raspberries, rinsed and patted dry

• Preparation

  Make the cake:

  • Position a rack in the center of the oven and heat the       oven to 350°F. Grease the bottom and sides of two 9-     inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess.
  • Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand-held electric mixer) on medium speed until smooth, 1 min. Add 1-1/2 cups of the sugar and the vanilla bean seeds or extract. Continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully.
  • In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until the whites form medium-firm peaks. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.
  • Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 min. Set the pans on a rack and let cool for about 15 min. Run a  knife between the cake and the pan to loosen each cake. Invert the layers onto a rack, lift off the pans and peel away the parchment. Let cool completely.

  • Make the frosting: 

    • In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.

    • Assemble the cake: 

      • Using your hands, gently brush away any excess crumbs from the layers. Set one cake layer, top side down, on a flat serving plate. To protect the plate from smears, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread about 2 cups of the frosting evenly over the layer. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Place the second cake layer, top side down, on top of the frosting. Be sure the sides are aligned and then press gently on the layer. Apply a very thin layer of frosting over the entire cake to seal in any stray crumbs. Chill in the refrigerator for 5 min. Spread the remaining frosting over the top and sides of the cake, leaving lots of swirls and peaks on the top. Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.
      • Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer. 
        
        

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Brooke's Friend's Beef Stew

This stew is fabulous. It takes time, but it's worth it. 

Total prep time: 26 hr. 35 min.

Prep: 15 min.

Inactive: 24 hours

Cook: 2 hr. 20 min.

Ingredients:
2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750 ml. bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
kosher salt
freshly ground black pepper
good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Directions:
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.
Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in t
he Dutch oven.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
Before serving, stir in the frozen peas, season to taste, and serve hot.

Sourdough starter

1 t yeast
1/4 c. warm water
3/4 c. milk
1 c. flour

1. in 3 quart glass bowl, dissolve yeast in warm water. stir in milk. Gradually stir in flour; beat until smooth. Cover with towel , let stand in warm place about 24 hours, or until starter begins to ferment. If starter has not begun to ferment after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft free place. Let starter stand 2-3 days or until foamy. 

2. When starter has become foamy, stir well; pourinto 1 quart glass jar with tight fitting cover. Store in refrigerate. Starter is ready to use when a clear liquid has risen to the top. (after taking 1 cup out for various recipes, add 3/4 cup milk and 3/4 cup flour. Store covered at room temp about 12 hours then refrigerate.

Melt Aways

We love this delicious, light, melt in your mouth cookie recipe from Michelle Callister. Thank you Michelle!

2 squares or 1 cup of butter (room temperature)
3/4 c. corn starch
1/3 c. powdered sugar
1 c. flour

Mix and drop by spoonful the size of a quarter on cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.

Frosting:
3 oz. cream cheese - room temperature
1 tsp. vanilla
1 c. powdered sugar
1 drop of food coloring (if desired - we use red to make pink)

Frost cookies while still warm.

Amish Sugar Cookies

I got this yummy recipe from Marlene Simms who is a fabulous cook!

Mix together:

1 c butter

1 c. coconut oil

1 c. sugar

1 c. powdered sugar

Add:

2 eggs

1 tsp. vanilla

Add:

1 tsp. baking soda

1 tsp. cream of tartar

Add gradually:

4 1/2 c. flour

Roll into balls then slightly flatten them with a spoon. 

Bake at 375 8-10 minutes.

Spicy Honey Brushed Chicken Thighs

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground red pepper
• 8 skinless, boneless chicken thighs
• Cooking spray
• 6 tablespoons honey
• 2 teaspoons cider vinegar

1. Preheat broiler. Combine first 6 spice ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
2. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.

-Again found this recipe from foodgawker and it linked me to handle the heat.com the recipe is originally from cooking light. I just love how fast it is but still so yummy tasting. I had it with baked potatoes green beans and a salad. 

Sausage and Green Chili Breakfast Casserole

I got this recipe from my dear friend, Holly Hurst. We like it because it has a lot of good flavor. Thank you Holly!

6 slices buttered bread (See below gluten free)
1 lb. Sage or natural sausage, cooked and browned
1 4 oz. can diced green chilis
2 cups shredded cheddar/jack cheese
Mix together:
6 eggs
2 cups milk
2 tsp. salt
1 tsp. oregano
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp dry mustard

Butter the bread slices and place the buttered side down in a 9x13 pan. Layer in order: cheese, sausage, chimes, and egg mixture.
Refrigerate overnight (covered)
Uncover. Bake at 325-350 degrees for 45-50 minutes. Let stand for 10 minutes before serving.
Slice and serve.

For gluten free, use shredded potatoes or hash browns. We like this better than using the bread.