3000 miles 'til dinner.

This recipe came to me by way of my great friend Ronna, whose mother, Hazel, loved to bake well in to her 90’s.  Hazel passed away this year and I miss her. She had such zest for living and was a “pull yourself up by your bootstraps and do what needs to be done” kind of woman. She was kind, hardy and just as sweet as this dessert she loved to make for her friends and family. It is absolutely the best sponge cake ever, so perfect this time of year served with berries and whipped cream, just the way Hazel would do. 

 Prep: 20 minutes

Pan:  1-10” round /square pan: lightly oil sides & bottom & line bottom with parchment

Baking time:   approx 20 minutes 

Oven temp:  350 degrees, middle rack

Servings:   1 - 10” sponge cake

♥PANTRY, FRIDGE, MARKET♥♥

2 large eggs, room temperature

1 C. granulated sugar

1/2  t. sea salt

1 t. pure vanilla

1 T. butter

1/2 C. milk

1 C. unbleached flour

1 tsp. baking powder

♥PREP

Using an electric mixer or hand beater, whip the eggs, sugar, salt and vanilla until the mixture triples in volume. This will only take 3-5 minutes.  Meanwhile, heat milk and butter in a small heavy bottom pot (or in microwave) until hot, but not boiling. 

As soon as egg mixture is fluffy, sift all the flour and baking powder over the mixture, gently folding in, using a rubber or wooden spatula. Add hot milk and fold in until batter is silky smooth. Pour into the prepared pan.

♥BAKE - 350 degees

Bake until tooth pick inserted in the center comes out “clean” and top of cake feels firm to the touch.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*bake in cupcake pans or an angle food cake pan

♥ Helpful Hints♥

*cake freezes well; wrap in several layers of plastic wrap and seal tightly

(MIL post) 

This cheesecake is not really “poached” but is baked in a bain-marie (băn ’ mə-rē’) or water bath, a large pan containing hot water in which a smaller pan may be set to cook or bake gently. The end result will be a cheesecake with a creamy and light texture. 

*photo:  12” pan (10” pan will be more full, almost to the top)

1 - 10” or 12” spring form pan (removable bottom)

1 - larger pan, at least 1” deep, for water bath

Prep time:  30 minutes

Baking time:  50-60 minutes

Chill before serving:  3 hours minimum

Baking temp:  325 degrees, middle rack

Servings:   12-16 slices

♥PANTRY, FRIDGE, MARKET♥♥

2- 1/2 lb.  cream cheese (reduced fat or regular) 

6 large eggs

1-1/2 C. granulated sugar

zest from 3 lemons, finely grated 

2/3 C. fresh squeezed lemon juice

Topping:

1 pint sour cream (reduced fat or regular)

1/4 C. granulated sugar

1 t. pure vanilla extract

Prepare spring form pan: wrap foil around bottom of the pan and up the sides. Be sure  there is a solid seal so water won’t seep through the seams. Lightly oil interior of pan with vegetable oil or spray and set aside.

♥PREP - food processor.  Unwrap each package of cream cheese and cut into 3 chunks. Place all the cream cheese, eggs, sugar, lemon juice and zest in the processor bowl. Blend until creamy and smooth, making sure there are no lumps. Mixture may seem runny, but it will set up when baked.  Pour cheesecake mix into springform pan. 

♥BAKE: Place the cheesecake pan in the larger pan. Open the oven door, pull the middle rack out 4-5” and place the pan “set-up” on the rack. Pour HOT water into the larger pan until water rises to at least a  1/4” below the edge of the foil. Gently slide the rack (don’t rush or the water will slosh) back into the oven and close the door. 

Prep Topping:  In food processor (no need to rinse the processor bowl), mix sour cream sugar and vanilla.  Let sit at room temperature while cheesecake is in the oven.

Testing cheesecake for doneness:  #1-The cheesecake will feel “firm” when you place your fingers on the top, but the center will look and feel less firm than the sides.  #2-Insert the blade of small thin knife into the cheesecake near the center. If the blade comes out with a light coating of mix on it, turn off heat and open the oven door so it’s ajar 4” or more. Leave cheesecake in the oven for another 15 minutes. Using oven mitts, carefully lift the cheesecake from the water bath and set on a towel (to absorb water) you have place on the counter.  

 Topping: Remove cheesecake from the oven. Using oven mitts so you won’t burn your fingers, carefully lift the spring form pan from the water bath. Set on a towel (to absorb moisture clinging to the pan), remove foil, place pan back on towel and spoon or pour sour cream over the top, carefully spreading towards the edges of the pan as you go. The sour cream will become “smooth” as it warms from the heat of the cheesecake and will set-up as it cools.  

Chilling: Leave cheesecake at room temperature for 30 minutes then refrigerate, uncovered. Chill in fridge for at least three hours before serving. If cheesecake needs to be refrigerated more than three hours, cover loosely with plastic wrap, foil or lid. 

Garnish/Serving: Slide a thin blade between the edge of the pan and cheesecake, then carefully remove the sides of the pan. Do not remove the bottom. Garnish with berries, fruit, fresh mint and/or paper thin lemon slices. Present the cheesecake on an attractive serving platter.  *see slicing “hint” below

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute for lemon juice:  (1)  lime juice, lime zest (2) orange juice, orange zest and 3 T. orange liqueur (3) 1/4 C. dark rum, 1/4 C. orange liqueur, 2 T. espresso, 2 t. pure vanilla extract or(4)  just wing it with your own creation

*consider: pouring cheesecake mix into individual ramekins or oven proof bowls. Adjust baking time to 20-25 minutes.  Spoon on sour cream, chill for an hour and serve each ramekin to your guests.

*consider: using a smaller spring form pan, reduce the amount of ingredients. Adjust baking time.

♥ Helpful Hints♥

*zest: the yellow (only) skin from the lemon

*bring cream cheese to room temperature or warm slightly in microwave for softer cheese and faster blending

*check the water bath half way through baking to make sure the water hasn’t evaporated

*cheesecake can also be baked in 9”x13” baking dish, no removeable bottom —- scoop spoonfuls of cheesecake onto plates and surround with fresh fruit or berries

*when slicing cheesecake, use a thin knife to cut; wipe the knife with a paper towel after each slice

*cheesecake can be baked and refrigerated up to 2 days before serving

(MIL post)

This cake has been in my repertoire longer than the  Old-fashioned Chocolate Cake  and no doubt the second most requested cake! 

Prep time:  30 minutes

Pans:  2-9” pans (OR) 1-9x13”  (OR) at least 36 cupcakes (OR) 2 bread pans

Oven temp:   325 degrees, middle rack

Baking time:  25-45 minutes  (baking time will vary, depending on pan choices)

♥PANTRY, FRIDGE, MARKET♥♥

1 1/2  C.  corn or canola oil

4 large eggs

2 1/2 C. light or  dark brown sugar

1 T.  pure vanilla extract

3 C.  unbleached flour

2 t. baking soda

1 t. sea salt

1/2 t. allspice

1/2 t. clove

1 T. cinnamon

1 C. coarse chopped walnuts

3 C. grated carrots, lightly packed

        Cream Cheese Icing

12 oz. cream cheese, room temp

1/2 C. unsalted butter, room temp

3 C. powdered sugar

2 t. pure vanilla extract

♥PREP

Whisk together in large bowl: oil, eggs, brown sugar and vanilla 

Sift together: flour, soda, salt, allspice, clove and cinnamon and whisk in to wet mix.

Stir in: walnuts and grated carrots

Prepare pans:  oil pans and line bottom with with parchment paper (set pan on parchment and trace with a pencil, then cut circle).  Option: if no parchment paper on hand,  oil and dust pans with flour

♥BAKE - 325 degrees, middle rack

Test for doneness: insert toothpick into center. Cake is done when only a few crumbs are clinging to the pick

Remove from oven, cool for 10 minutes, run knife around edge of cake, then turn out on rack to continue cooling. 

♥Cream Cheese Icing ♥ In mixer or food processor, whip cream cheese and butter until soft and creamy. Add powdered sugar, one cup at a time. Continue to whip until light in texture.  Add vanilla.  Note: if icing is too soft, refrigerate until firm. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub nuts:  coarse chopped pecans (OR) no nuts*sub: 1/2 grated carrots, 1/2 grated zucchini (skin on)

*consider:  adding 2 C. semi-sweet chocolate chips to the cake batter

*consider: rather than icing, serve sweetened whipped cream on the side

♥ Helpful Hints♥

*cake freezes well (best frozen without icing)

*icing is very rich so consider frosting only the middle and top layer, leaving sides of the cake bare

(MIL post)

Genoise is a sponge cake, easy to roll or cut into rectangle strip and layer with the filling.  The roll cake is often prepared during the holidays in certain countries and presented as a Yule Log or Buche de Noel. Of course, little meringue mushrooms are made and attached to  the log for decoration. To create “branches” the ends of the roll are sliced off, cut into three or four pieces, stuck on log and iced with ganache. Here is the Chocolate Genoise in it’s most simple form. This recipe involves a few steps but is really quite easy.

Pan:  17” x 12 1/2” heavy sheet pan or jelly roll pan; oil bottom & sides, line bottom with parchment 

Baking temp:  350 degrees

Baking time:  10-12 minutes

Servings:  10 generous servings

♥PANTRY, FRIDGE, MARKET♥♥

Chocolate Genoise

3/4 C.  unbleached flour 

1/4 C. unsweetened cocoa

1 1/2 t. baking powder

1/4 t. sea salt

2 large eggs

3/4 C. granulated sugar

2 T. milk or strong coffee

1 t. pure vanilla extract

Whipped Cream Filling

1 1/2 pint (3 C.) whipping cream

2 t. pure vanilla extract

2 tsp. gelatin

1 T. water (or liquor)

Whipped Chocolate Ganache

16 oz. bittersweet or semi-sweet chocolate 

1 1/2 C. half ‘n half

1 t. pure vanilla extract

♥Prep in this order: 

   #1 -  prepare ganache and refrigerate so it can begin to cool & thicken

   #2 - bake genoise, remove from oven, roll, cool

   #3 - prepare whipped cream filling

   #4 - whip ganache

   #5 -  assemble cake

#1 ♥ Ganache - bowl over hot water to melt chocolate & cream; whip later

Melt chocolate and cream over hot water until it is dark and glossy. Refrigerate until it is thick (consistency of thin mayonnaise). 

When cool, In mixer bowl, whip chocolate mix until its light and fluffy. Add vanilla. 

#2 ♥Genoise - mixer

In mixer bowl, high speed, beat eggs and sugar until thick and pale yellow, about 5 minutes. Slowly stir in milk and vanilla. 

Sift together flour, cocoa, baking powder and salt. With a rubber spatula, fold into egg mix, mixing throughly until there is no flour visible. Immediately pour into pan and spread evenly in a thin layer.

♥ Bake Genoise - 350 degrees - 10 to 12 minutes

Genoise is done when the center springs back when pressed lightly with your fingers. Don’t over bake  or it may crack and won’t roll easily.

Immediately flip cake over onto 2 clean sheets of parchment that are overlapping so there is plenty of room to catch the genoise. Carefully peel off the parchment on the bottom of the cake and roll, long side to long side, using the new parchment. Cool completely.

#3 ♥Whipped Cream Filling - food processor

In a small glass bowl, mix gelatin in 1 T. cold water. Microwave for 30 seconds or set over a small pot of simmering water to dissolve. Scrape down granules and mix in so the gelatin is all liquid. Cool slightly.

In processor bowl, whip cream until it just begins to thicken. NOTE: fill bowl 1/2 full or less. May have to whip cream in two batches. Continue whipping and slowly add the melted gelatin through the feed tube. Add vanilla. Continue until cream is thick, may want to pulse at this point,  and cream holds it’s shape; don’t over mix or you’ll have butter!

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: add 2 T. liquor of choice to the whipped cream

*consider other fillings such as sweetened ricotta (powdered sugar, vanilla, orange zest) or whipped chocolate ganache as the filling, then dust the roll with powdered sugar and served with shipped cream 

*consider summer time fruit & whipped cream as the filling; do this the day you plan to serve, not a day in advance; fruit will “weep”

♥ Helpful Hints♥

*genoise cake can be made 1 day in advance and finished the day you serve

*the entire finished cake can be made 1 day in advance, serve the following day

*ganache can be made DAYS ahead; soften (over hot water) before whipping

*left over whipped cream : freeze (good in coffee!) OR served an extra dollop on the side of each slice of cake left over ganache

*left over ganache:  freeze for future use OR  melt for chocolate sauce

(MIL post)

(photo: garnished with meringue crumbs and drizzled with warmed ganache)

The BEST old-fashioned chocolate you’ll ever taste and I can say this because every single person who eats it says OMG. Also the easiest to make, literally a “one bowl batter” cake. 

Prep time:   20 minutes - cake

                   10 minutes - chocolate ganache

Bake time:   35 minutes

Oven temp: 350 degrees

Pan options:  2-8” round or square pans, 1- 9x13” rectangle pan, cupcake tins 

Servings:  12 -16 slices or 24 standard cupcakes

♥PANTRY, FRIDGE, MARKET♥♥

3/4 C. unsweetened cocoa powder

1 1/2 cubes unsalted butter (3/4 C.), room temp.

1 C. boiling water

2 C. granulated sugar

2 large eggs

1/2 C. buttermilk, sour cream, yogurt or sour milk 

1 t. pure vanilla extract

2 C. minus 2 T. flour

1 t. baking powder

1 t. baking soda

1 t. sea salt

♥Prep - large bowl

Cut butter into 1” pieces and put in bowl. Add cocoa and boiling water; whisk until smooth. Whisk in eggs and mix thoroughly. Whisk in sugar, stirring until dark and glossy. Add buttermilk and vanilla. 

Sift flour, baking powder, baking soda and salt.  Whisk into chocolate, adding 1/3 portions at a time. Whisk until there are no lumps.

Pour into oiled pans (line bottom with parchment or dust with flour after oiling if you are going to remove cake from the pan), filling a little over half full. Run a dinner knife through the batter a few times to make sure the batter is evenly distributed and level. 

♥ Bake - 350 degrees

Test after 25 minutes; cake should look slightly rounded & be firm to the touch. For best measure, stick a toothpick in the center. The pick should come out clean, no sticky crumbs adhering to it.

♥ Cool for ten minutes then turn out on wire wrack  (or leave in pan if you are serving from it). When completely cool, ice with ♥Chocolate Ganache (recipe below)

♥♥WAYS TO “just wing it”.♥♥               consider or substitute

*sub:  use 4 oz.unsweetened baking chocolate and reduce the the amount of butter by 1/4 C (1/2 cube)

*consider: any size pans, just make sure to fill the pan a little more than half full of batter; bread pans are great if you want a loaf-style cake.

*consider: cupcakes by filling cupcake tins 2/3 full with batter, yielding approx. 24 standard size cupcakes.

♥ Helpful Hints♥

*baked cake freezes very well for up to 1 month

*delicious without Ganache, served “naked” or consider whipped cream, your favorite ice cream and chocolate sauce 

*chocolate sauce:  warm the Ganache until it thins

___________________________________________________________________________

Chocolate Ganache

16 oz. bittersweet or semi-sweet chocolate

1 1/2 C. half ‘n half

1 t. pure vanilla extract

♥Prep - large bowl

Break chocolate into heat proof bowl, add cream and set over simmering water. When cream gets hot and chocolate starts to melt, stir every now and then.When chocolate is completely melted, whisk until thick and glossy. Whisk in vanilla. Cool to the consistency of mayonnaise ( speed up by putting in the fridge). 

♥ Spreading with Chocolate Ganache - For a two layer stacked 9” cake, put the lst layer on plate, top side down and spread top with Ganache; place other layer on top, top side down, and spread Ganache over sides and top. 

♥♥WAYS TO “just wing it”.♥♥               consider or substitute

*sub: evaporated milk or heavy cream
*sub: 1/2 cream of any type, 1/2 strong coffee
*for a lighter, fluffy chocolate icing, simply put the ganache in your food processor or mixer — incorporating air will lighten the color of the chocolate and change the texture

♥ Helpful Hints♥

*spread a very thin layer on the top and sides of the cake, then go back over with a more generous spreading of ganache. The first step “catches the crumbs, pressing them into the cake” making your next application of ganache crumb-free

*a flexible “icing knife” works the best,  but not necessary

*if your ganache gets too stiff, simply warm a little. 

*left over ganache can be frozen for up to 2 months

(MIL post)