Cat Cora: Alma’s Italian Cream Cake
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 TBS (1 1/2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 5 large eggs, yolks & whites separated, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut (angel flake)
- 1 cup finely chopped walnuts, toasted
For Cream Cheese Frosting:
- 1 cup chopped walnuts, toasted
- 1 8-ounce package cream cheese, softened
- 8 TBS (1 stick) unsalted butter, softened
- 1 TBS vanilla extract
- 4 cups (1 pound) Confectioners’ sugar, sifted
Directions for Cake:
1. Place a rack in the middle of the oven and preheat oven to 350°F.
2. Prepare 2 round 9-inch cake pans by greasing and flouring them or by cutting a circle of parchment to fit each pan, greasing the pan, fitting the parchment into place, and then greasing the parchment.
3. Sift the flour, baking soda, and salt into a medium bowl and set aside. In the bowl of a stand or with a hand mixer, cream the butter and 1 ½ cups of the sugar until light and fluffy. Add egg yolks one at a time beating well after each addition. Add the sifted dry ingredients and buttermilk in thirds to the creamed mixture, beating on medium speed after each addition and wiping the sides of the bowl down with a rubber spatula. Add vanilla, coconut and nuts and mix well.
4. In a separate bowl, whip the egg whites with cleaned beaters, slowly adding the remaining ½ cup of sugar and beating until the whites form stiff peaks but are not dry. Carefully, fold one third of the egg white mixture into the batter until all is incorporated. Fold in the next third of the egg whites and, when that’s incorporated, gently fold in the last third.
5. Divide the batter evenly into the 2 prepared pans.
6. Bake until the top is golden brown and a wooden toothpick comes out clean when inserted in the middle of the cake, about 30 to 35 minutes. Let the cakes cool completely before removing them from the pans.
Directions for Cream Cheese Frosting:
1. Beat the cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, one cup at a time, beating at low speed until blended. When all the ingredients are incorporated, beat the frosting at high speed until smooth. Stir in ½ cup of the toasted walnuts.
2. Ice the sides and top of one cake before placing the other cake on top. Place the frosted cake in the refrigerator to firm up the frosting. Remove the cake from the refrigerator about 30 minutes before serving, and press the remaining ½ cup of walnuts into the frosting on top.
Directions for Toasting the Walnuts:
Toast the chopped walnuts in a shallow baking pan at 325°F for about 5 to 7 minutes or until the nuts are fragrant. Remove the pan from the oven and let the nuts cool.
- 2/3 cup plain yogurt (6 ounces; preferably whole-milk)
- 3 tablespoons mayonnaise
- 2 tablespoons drained bottled capers, finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/8 teaspoon black pepper
- 1 1/2 to 1 3/4 lb pork tenderloin
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup PANDO
- About 1 cup vegetable oil for panfrying
- Special equipment: an instant-read thermometer
- Accompaniment: lemon wedges; watercress or other baby greens
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Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
Put oven rack in middle position and preheat oven to 350°F.
Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
Whisk together flour, salt, and pepper in a shallow bowl.
Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
Serve pork with sauce, lemon wedges, and watercress.
- 1 pound dried orecchiette
- 1 cup frozen peas (5 ounces)
- 2 tablespoons unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup finely shredded Monterey Jack
- 1/2 cup finely grated parmesan
- 1/2 cup crumbled blue cheese
- 2 tablespoons finely chopped fresh chives
Cook pasta in boiling salted water in a 5- to 6-quart heavy pot according to package directions. Four minutes before pasta is done, add peas. Reserve 1/2 cup cooking water, then drain pasta with peas in a colander.
While pasta cooks, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper, stirring occasionally, until any liquid they give off is evaporated and mushrooms are golden, about 4 minutes. Add cream and reserved cooking water and bring to a simmer. Reduce heat to low and stir in cheeses until sauce is fairly smooth. Add hot pasta and peas and stir until coated with sauce. Serve sprinkled with chives.
Read More http://www.epicurious.com/recipes/food/views/Three-Cheese-and-Mushroom-Orecchiette-237671#ixzz1eqWYFlRl
So this or is my blog. It was really only meant for my family to keep my recipes available and for me. My original Blog was a book that I wrote out but it’s lost… So this should help me keep all of my recipes and meal ideas. I have made so many different types and versions of recipes and all that are on this blog are completely approved by my family. Everything on this blog is certified “YaY” by my family, else it doesn’t go here.
If you have suggestions for any any recipes for our family to try, I’d appreciate the input……………..