Today I have been combing through some old recipes and clippings. I found all kinds of things! Like the wallpaper and paint samples with estimate for Tricia's nursery, before she was born! I have to get that in a scrap book.:)
I also found alot of Granny Jane and Maggie's recipes they gave me through the years. I found recipes friends gave me when I married. They gave me a recipe shower. It was fun. Everyone brought a recipe and either an ingredient, dish or utensil needed to prepare their recipe.
I remember Granny Jane's friend Mrs. Amos, Sr. gave me a Fanny Farmer Cookbook. She told me that it would tell me everything I needed to know about cooking. She was right. I have worn the cover thread bare in 30 years of cooking. 30 years have flown by.
I posted some of Granny Jane's recipes this morning, along with Maggie's red pepper mayonnaise recipe. There are more of their recipes I will share in a post soon.
For the Alabama Auburn Game next Friday I am making a Tiger Cake! I'm an Alabama fan even though I have been spending alot of time in Auburn lately. :-)
Tiger cake is made with chocolate cookies sandwiched together with whipped cream peanut butter filling. The tiger stripes are revealed when you cut the cake on a 45 degree angle. Here is the recipe and directions to assemble.
Chocolate Cookie Recipe
2 2/3 cups flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1cup crisco vegtable shortening or 1 cup butter
1 large egg
2 teaspoon vanilla extract
Whisk together flour, salt, baking powder, and cocoa powder set aside.
In mixing bowl with electric mixer cream shortening and sugar until light and fluffy. Add egg and vanilla blend well. Add flour in thirds blending well after each addition.
Place on lightly floured surface divide into halves and roll to form two 8" to 10" long logs. Wrap in wax paper and place in refrigerator or freezer until firm. Cut in 1/2" thick rounds and place on cookie sheet with 1" space around each. Bake 350 degrees for 12-14 min.
Tiger Cake
Filling ingredients:
1/2 cup whipping cream....not heavy cream or 1/2 and 1/2 use regular whipping cream
5 tablespoons of creamy peanut butter
3 tablespoons frimly packed dark brown sugar
1 1/2 cup ice cold whipping cream
1 1/2 teaspoon vanilla extract
Yellow and Red food coloring....optional
2 tablespoons chopped dry roasted peanuts
You will need to clear out a spot in your freezer for a baking sheet or some type of long dish and have the following utensils to prepare the filling and assemble cake.
- In the long baking sheet or dish cut a piece of aluminum foil a little longer than the dish and reserve for future use.
- Fill a large mixing bowl with ice and place the container with whipping cream and the beaters for the mixer in the ice. Let this sit until you are ready to whip the whipping cream.
- In a heavy sauce pan combine 1/2 cup whipping cream, peanut butter, and dark brown sugar. Heat over medium heat until smooth about 3 min. When smooth remove from heat and let stand until cool.
- Take a length of aluminum foil and make a cradle large enough for your cookies to sit in on end, and long enough for about a 12 to 14 inch stack of cookies that will make up your cake. You want this to be a little smaller in total length than the dish you prepared for the freezer. Use one of your cookies as a guide. By crunching up the sides of the aluminum foil you will be able to keep the cake stable in the freezer. Line the inside of the cradle with plastic wrap cutting the plastic wrap long enough to hang over the sides.
- Pour the ice out of the mixing bowl and dry the bowl with a clean towel. In the cold mixing bowl add 1 1/2 cups ice cold whipping cream and beat with cold beaters until stiff peaks form. Add vanilla extract and the cooled peanut butter mixture. Blend until smooth. The consistency of the cream should be like a butter cream frosting.
- If you want to add color to the frosting divide the frosting in half and then divide one half again in half. In other words you want 1/2 of frosting plain with peanut butter and divide the other half into two bowls and add a few drops of yellow in one and red in another. Alternate the colors as you build the cookie log.
- Take one of the cookies and spread a large dollop of whipped cream mixture. Stand the cookie on end in the aluminum foil cradle you prepared. Repeat alternating colors and add to the last cookie in the cradle. Continue to add cookies with cream until you have reached the end of the cradle. Use enough cream to make filling 3/4 to 1/2 inch thick when sandwiched between the cookies.
- Pick up the cradle and place it in the freezer for 30 min. Do not cover with plastic wrap. Place whipping cream in refrigerator and do not cover.
- After 30 min. take the cake out of the freezer using the plastic wrap sit it on the tray or dish with foil.
- Apply the remaining whipped cream on the sides and ends of the log and top with crushed peanuts.
- Return to the freezer on the tray or dish for 3 hours.
- After 3 hours you can wrap with plastic wrap and then the aluminum foil you layed over top of the baking sheet or dish. Freeze up to 8 weeks.
- When you are ready to serve remove the cake from the freezer unwrap and place on serving platter and defrost in refrigerator for about an hour before serving. Remove from refrigerator and cut on the diagonal about a 45 degree angle and serve immediately.
Use a bright colored serving platter and place a large green leaf from a philidendron or banana leaf in the center of the plate. Place the cake on the leaf to defrost. When defrosted drizzle chocolate syrup or caramel topping over the top of the cake and sprinkle chopped nuts around the platter.
Roll Tide!
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