Some may think I never use a recipe. Actually, they are quite useful, but memorizing ratios works better for me long-term. I also alter them so much that they don't look like a recipe anymore!
Here's my standard cake ratio/recipe:
Cake=
Wet stuff:
- 3/4 -1C. liquid & reduce when using moist fruit
- 3+ eggs,
- 1-1.5 cups oil,
- 1 -2 tsp. flavoring, such as extract
Dry stuff:
- 1-2 cups sugar,
- 3-3 1/2 cups flour,
- 1-1/2 tsp. baking powder (or use 1 tsp. baking soda),
- 1 tsp. salt.
Hummingbird cake and cupcakes
This is the recipe my auntie used, rest her soul. Ingredients found in a Tropical blizzard from Dairy Queen--bananas, pineapple and pecans--must have been the inspiration for this amazing and simple cake with cream cheese frosting. Try adding a teaspoon of molasses in the frosting to add a caramel flavor.
Variation: Banana cake with chocolate chips and pecans
Substitute crushed pineapple for 2/3 bag chocolate chips.
Butternut squash lasagne. This is SOO good! I used chopped fresh sage and substituted pecans for hazelnuts. I think you could use pumpkin or most other starchy, winter squashes in a pinch.
Gingersnap cheesecake sandwiches
I made up this recipe while roaming Trader Joe's. Get the highest-quality gingersnaps you can find. I like TJ's Organic Gingersnap Cookies. They definitely have a "snap" and contain butter.
For 50 little sandwiches. In my experience, this fed only about 15! Make the night before, so cookies will soften. Keeps for 2 days.
4 oz. crushed pineapple, drained
4 oz. mango chunks, fresh or thawed from frozen, diced in food processor
2/3 cup sugar
1 tsp. vanilla for fruit
1 tsp. vanilla for cream cheese
2 packs TJ's Organic Gingersnap Cookies (yellow & blue label) for 100 cookies total
2 packages 8 oz. cream cheese blocks
Make a chutney with fruit and sugar in a small saucepan for 15 minutes. It should thicken and the fruit should taste sweet, but less sweet than jelly. Remove from stove to cool down to room temperature. Add vanilla before cooling.
Beat cream cheese in a food processor to soften it. Add cooled fruit and vanilla. Scrape side to get an even mixture, and pulse just enough to incorporate ingredients.
On a tray or a large plastic storage container, line up gingersnaps. Spread cream cheese thickly on a gingersnap, then cover it with another gingersnap. You may have to quickly turn it like you're separating an Oreo to get uniform cream cheese. Cover and refrigerate overnight. Gingersnaps will soften over time from the moisture from the cream cheese. Promptly give as many away as possible, lest you eat 100 gingersnaps and 1 pound of cream cheese in 1 or 2 sittings.
Larb gai salad, adapted from Typhoon Restaurant, Portland, Oregon-- recipe found on Epicurious.com
2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*) Note: I used 2 tsp. sesame oil
1 tablespoon sugar Note: omitted. See below
2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce* Note: I used 2 tbsp.sweet chili sauce
3/4 cup canned low-salt chicken broth Used 1 bouillon cube + 3/4 C water
1 1/2 pounds ground chicken Note: used same amount of ground turkey
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or Serrano chilies Note: omitted
1/2 cup chopped fresh cilantro leaves Note: substituted parsley
1/3 cup chopped fresh mint leaves Note: used 1/2 cup torn leaves
2 small heads Boston lettuce, separated into leaves Note: used about 2 oz. spinach and 1lb. bag cole slaw mix
Note: added fried vermicelli and roasted almond slivers for crunch.
*Available at Asian markets and some supermarkets nationwide.
Preparation:
Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Spoon into lettuce leaves; serve.
More recipes coming! Bonne cuisine!
