I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Wednesday, August 18, 2010

Basic White Layer Cake


Great with Chocolate Ice Cream









Preheat oven to 375

2-1/2 C sifted cake flour
3T. Baking Powder
1t  Salt
4 EggWhites
1-1/2 C Sugar (measure 1 cup in one bowl and put 1/2 c in another)
1/2 C Shortening
1C Plus 2T Milk
1t Vanilla, (clear keeps it truly white)
1/4 t Almond Extract (omit if you don't want this flavoring)

Directions:
1.Grease 2 9-inch round cake pans and line the bottom w/ waxed paper.

2.Sift flour, baking powder, and salt 3 times.

3. In small bowl, (cooled metal or glass bowl is best) beat eggs until foamy, then gradually add
1/2 cup sugar into egg whites, while beating until it forms soft peaks and set aside.

4. In large bowl, on med. speed and with clean, dry beaters, mix shortening and 1 cup sugar until light and fluffy, about 2 minutes.

5. At low speed, beat in alternately, just until smooth, flour mixture, and combined milk and extracts.

6. Beat egg white mixture into batter, pour into pans and bake at least 25 minutes until done. Test for doneness, cool on rack or freeze overnight, frost with buttercream frosting,or flavored buttercream frosting, for a change of flavor... makes a lovely impression as it is cut.

Remember, buttercream frosting will have to be refrigerated, so bring cake to room temperature to serve. This ensures that your frosting isn't hardened, and cake slices well...

This recipe is a little different from the one I posted previously, but is worth the extra effort.
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