Sherry Cake

 When I was a little girl, this cake was a sign that Christmas or Easter were imminent. Every year, without fail, my Mom made this cake for my Grandmother (her mother). My grandmother always enjoyed it with a dollop of whipped cream, but my husband and I will eat the leftovers right out of the pan. Sometimes we even stop for a plate and fork. Sometimes. 

This cake is super easy, delicious and pretty. I hope you give it a try and it becomes a holiday dessert staple in our home. Pro Tip: the corner pieces are the best!

This is not the recipe to use expensive sherry. I use Sheffield sherry, regular or cream, it makes no difference. (Cream sherry does not contain cream) I have used more expensive sherry and the cake did not taste as good. So save the good stuff for wine and cheese night. Buy a bottle of the cheap stuff and keep it under the sink like my mom did, and pull it out for this cake.

Mom's Sherry Cake

4 eggs

1 box yellow cake mix

1 large box (5.1 oz) instant vanilla pudding 

1 cup of sherry

2/3 cup neutral tasting oil, such as vegetable or canola (do not use olive oil)

This recipe can be made with or without a mixer.

In a bowl, add the eggs and give them a quick whisk to break them up. Add cake mix, pudding mix, sherry and oil and mix to combine. 

Pour into greased 13x9 inch pan (Pyrex) and bake at 350 degrees for 45-50 minutes or until a toothpick or cake tester comes out clean, when center of cake is pricked.

While the cake is still warm, use a fork and prick the cake all over. Be careful, the cake is hot, the pan is hot and the crumb can be tender. 

In a separate bowl combine the following:

3 cups of powdered sugar

2/3 cup sherry

Pour the mixture evenly over the still warm cake. It is all right if there are little bits of powdered sugar on top of the cake.

Allow the cake to cool completely and serve alone or with a dollop of whipped cream. 

From Appetizer to Main Course

 Chicken Satay is on of my favorite things to eat. And this is, without a doubt, my favorite recipe for it! It's pretty easy, and a food processor makes it even easier. 

This recipe was originally an appetizer, but we like it as a main course. We usually make a a whole bunch and feast on this for days. You can half the recipe for a smaller batch. 

Skinless, boneless chicken breasts

For the marinade:

3/4 cup neutral tasting oil

1/2 cup soy sauce

1/2 cup lime juice

2 inch piece of ginger, peeled and chopped

3-6 cloves of garlic

4 tablespoons brown sugar 

2 teaspoons Chinese style chili sauce

4 tablespoons chopped cilantro

For the peanut sauce:

4 tablespoons (smooth) peanut butter 

4 tablespoons soy sauce

2 tablespoons sesame oil

4 green onions, finely chopped

4 garlic cloves

2-4 tablespoons lime juice 

2 tablespoons brown sugar 

Optional accompaniments:

Lettuce leaves for wrapping

Thinly sliced carrots, peppers, green onions

Sesame seeds

1. To make the marinade put all the ingredients in a food processor or blender and process until smooth and well blended, scraping down the inside of the bowl several times. pour marinade into a non-metallic bowl that is big enough  to hold both the marinade and the chicken.

2. Put all the sauce ingredients into the same processor bowl or blender and process until well blended. If the sauce is too thick, add a little water and process again. Pour into small bowl, cover and set aside until ready to serve.

3. Now comes the time to decide, if you want to make the appetizer, slice the chicken into thin strips. If you want to make a main dish, you can keep the pieces fairly large. This is also the time to decide if you want to grill the chicken or cook it in the oven. We like to grill it, so we keep the pieces fairly large to make them easy to manage. 

If you are going to make the appetizer, you will want to thread the chicken on soaked bamboo skewers. If not, no need to worry.

4. Place all the chicken in the marinade. Cover with plastic and refrigerate over night. You will want to go in and turn the chicken at least once so that everything gets a good, equal marinade.

5. If you are going to grill them, go for it! Cook until done and serve with peanut sauce on the side. We like to wrap the chicken in lettuce leaves and add some thinly sliced carrots, chopped peanuts, a sprinkle of green onion. What you can add is endless. 

6. If you want to make appetizer and cook it in the oven, get a cookie sheet and cover it with foil. Preheat your broiler and soak you bamboo skewers I was water. Paint a fine layer of oil on your foil. Thread the chicken onto your pre-soaked bamboo skewers. Sprinkle with sesame seeds.

Broil 4-5 minutes un til done, turning once. Serve hot or cold (hot is better) with peanut sauce for dipping.

Amish White Bread

This is a super easy bread recipe. You can use either Bread flour or All Purpose (AP) flour with similar results. I have not found one to better than the other.

2 cups warm water
1/4 cup sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable or olive oil
6 cups bread or AP flour

In a large bowl combine water, sugar and yeast. Let sit for 5 minutes.

Add salt and oil to yeast mixture and stir to combine.

Add flour 1 cup at a time until dough comes together.

Dump dough onto floured board and knead for 5 minutes, adding flour as needed to make a smooth dough.

Add 1 tablespoon of oil to your bowl and put your dough in the bowl, turning once to coat. Let dough sit, covered for 1 hour until doubled in size.

Punch dough down, turn out onto lightly floured surface and knead for 3 minutes.

Divide dough in half, shape into 2 loaves and place in greased bread pans. (I weigh my dough so my loaves are even)

Cover, let rise for 30 minutes. Uncover.

Bake at 350 for 30 minutes. Bread will sound hollow when tapped. If desired, you can brush milk on the loaves before baking, for a more golden top.

Remove from pan. I would suggest running a knife along the inside of the pan to help loosen the loaf. Enjoy! Cause I know you will!

If you don't have sugar or oil or if you want a no-knead bread recipe, check out my. Stay Home, Bake Bread Easy Artisan No Knead Bread recipe.

Stay Home, Bake Bread

"Covid-19" Artisan-Style Bread for the non-baker

This is a super easy recipe, If you can use a measuring spoon and turn on your oven, you should be able to make this loaf of bread.

Special equipment required: Dutch oven or an oven safe casserole dish or pot with lid

3 cups All Purpose Flour
2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cup warm water

1. In a large bowl combine flour, salt, and yeast.
2. Add water. Water should be warm, but not hot. Test by putting a few drops on your wrist.
3. Stir until water is incorporated, it will be wet and short of shaggy.
4. Cover with plastic wrap or a lid if your bowl has one. Put the bowl somewhere where it won't be in a draft, like inside your oven, or just off to the side, room temperature is fine.
5. Come back in 10 hours.
6. Preheat your oven to 450. If you had set your bread dough in there, take it out first. Put your Dutch oven in the cold oven, without the lid. Let it heat up for 30 minutes.
7. While your Dutch oven or pot heats up, dump your dough onto a well floured surface, the dough will be like a thick batter. Form it loosely into a ball and cover with your bowl.
8. 30 minutes have passed now. Carefully put your dough into the Dutch oven and put on the lid.
9. Bake for 30 minutes with lid on.
10. Remove lid and bake 12 minutes more.
11. Remove pan from oven and slide your bread onto a cooling rack, if you have one. Let cool completely before slicing.