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

Sour Cream Chocolate Cake

This sounds bad, but I promise you it is decadent! Easily the best tasting chocolate frosting I have ever had. My family demands it when I make a "special" dinner... for years, I made it for my brother on his birthday, but his wife and I usually had to make extra frosting, since we just ate it with a spoon..

Ingredients:
1 cup boiling water
1 cup baking cocoa
1 cup butter or margarine, softened
2 1/2 cups sugar
4 eggs
2 t vanilla extract
3 cups cake flour, sifted
2 t baking soda
1/2 t baking powder
1/2 t salt
1 cup sour cream  or an eight ounce container

Mix cocoa and boiling water and set aside... it will be thick.
In a mixing bowl, cream butter and sugar.Add eggs, one at a time, beating well after each. Add vanilla.
In another bowl,combine flour, baking soda, baking powder and salt. Add to creamed mixture, alternately with cocoa mixture and sour cream. Pour into three greased and floured 9 inch baking pans. Bake at 350 for 30-35 minutes or until toothpick test confirms it is done.
Cool for 10 minutes and remove from pans to cool completely on a wire rack.

Frosting Recipe:

2 cups semisweet chocolate chips (12 oz bag)
1/2 cup butter or margarine
1 cup sour cream ( one 8 ounce container)
1t vanilla extract
4 1/2 to 5 cups sifted confectioner's sugar

In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from heat and cool for 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar a little at a time until spreading consistency is reached. Spread between layers of cake and over sides and top... beautiful presentation.
Store in fridge, and bring to room temp to serve...
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