Casner Family Blog

First, I am going to make a shameless plug for one of my favorite cook books, “Apples for Jam” by Tessa Kiros. There are more then 400 pages in this book with hundreds of recipes and many, many beautiful photographs. And not only are there hundreds of recipes, but almost everyone I have tried, we have liked. And one cake that I have made more then any other is the vanilla cake. I don’t really love cake. I mean, I like cake when I am in the mood, but if I am going to have cake, I would choose pound cake or a really good german chocolate cake. This cake leans toward being more like a pound cake. However it is still round and quicker then a pound cake.

Vanilla cake

2 1/4 sticks butter, softened

1 c. plus 1 tablespoon sugar

3 eggs

1 tsp. vanilla extract

2 1/4 c. all-purpose, unbleached flour

1 1/2 tsp. baking powder

3/4 c. milk (or half and half)

Frosting:

7 tablespoons butter, softened

1 2/3 c. confectioners’ sugar

1 tsp. vanilla extract

4 tablespoons milk

1. Preheat oven to 350 F. Grease 9 1/2 in. springform cake pan.

2. Beat the butter and sugar together in a mixing bowl. Add the eggs one at a time, beating well after each addition. Add  in the vanilla and then sift in the flour and baking powder. Beat well adding milk (or half and half), a little at a time.  The batter will be thick and creamy.

3. Scrape into cake pan. Bake for 45 minutes or until a skewer poked into the center of the cake comes out clean.

4. Cool and then frost. If you want a double layer I would make an extra batch of frosting. You may end up with extra, but I’m sure you could find some other purpose for it.

*I usually don’t even bother to slice through and make a double layer cake. I just frost the cake after it has cooled.

5. Frosting: Beat the butter and slowly add the confectioners’ sugar. Add the vanilla and then 3 tablespoons of milk, slowly adding in the remaining tablespoon if needed.

Cuts into 10-12 slices.

*I am still having issues with my side bar and categories. I really, really hope to get it fixed this week. Sorry for the inconvenience, especially if looking for other recipes. Thank you Matheau for helping me with my sidebar-you are the best!

a new & favorite recipe…. from “jam it, pickle it, cure it” by Karen Solomon

homemade marshmallows

making marshmallows takes a couple of hours-so plan on making them when you have a bit of time.

2/3 c. water, divided

3 (1/4 oz) envelopes unflavored gelatin

1 c. granulated sugar

1 c. light corn syrup

pinch of kosher salt

1 tsp. vanilla extract

1 c. confectioners’ sugar, for dusting

1. Lightly oil the insie of an 8×8 or 9×6(?) pan with vegetable oil. Generously coat with confectioners’ sugar; set aside.
2. Pour 1/3 c. of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water, and let stand for about 10 min.

3.In a saucepan, (with heat off) combine the remaining 1/3 c. water and the sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer to the inside of the  pan and make sure it doesn’t touch the bottom. Cook the mixture (without stirring it) until it reaches 240 F.

If there is any crystalized  sugar on the side of the pan, wipe them down with a wet pastry brush (dipped in water).

4. With mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla, increase the speed of medium-high, and beat for 8-13 minutes, until the mixture becomes, white, stiff and sticky.

5. Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands (I ran them quickly under the faucet), press the marshmallow evenly into the pan-as flat as you can.

6. Set aside for at least 1 hour, or until the marshmallows are firm and cool.

7. Sift the confectioners’ sugar into a shallow dish. Run a wet knife around the edge of the cooled pan to loosen the marshmallow. You can remove the marshmallows from the pan and then cut, or cut while they are still in the pan. Just keep rewetting your knife so they will cut a little better. Then toss in the powdered sugar until completely coated.
To store, place in a single layer  in layers separated by waxed paper. They will keep for at least 1 month when stored in airtight container.

*Matheau and I both like coconut, so for some of them, I mixed coconut with the powdered sugar and dipped them that way. You can also mix a bit of cardamon or cocoa powder with the powdered sugar. I really like them with cardamon. Or use food coloring after you add the vanilla (or a different flavor) so they are a different color…. and they are super as a smore.

*the book is pretty cool-it has some recipes for even making potato chips – fried and baked. Hannah is really hoping I try the barbeque ones. 🙂 Also for your own graham crackers!

-I have totally messed up my sidebar-if you scroll to the bottom of this page you can find my categories. However I must warn you, it is a mess. I am working on a resolution. Thank you Matheau for fixing my sidebar issues. I am so grateful!

Tonight, I tried another new recipe out. Before I forget it, here it is… (sorry there is no photo, I will try to get one when I reheat it for tomorrow’s lunch.)

Beef Stew
1 1/2-2 lbs. stew meat
2 Tablespoons all-purpose flour
1 can (6 oz.) tomato paste
3 garlic cloves, (2 minced, 1 sliced thin)
1 can beef broth
1 can chicken broth
3/4 c. cooking white wine
1/2 butternut squash, chopped into 1 in. pieces
3 red potatoes, chopped into 1 in. pieces
1 yellow onion, chopped
red pepper flakes
course salt
fresh ground pepper
2 sage leaves, dried
4 parsley leaves
olive oil

Preheat the oven to 350 F. Salt and pepper the beef. Heat olive oil (1 1/2 Tablespoons?) in a dutch-oven or heavy pot on the stove top (med. heat). Add beef and flour, stir until combined. Add tomato paste and broths, cooking wine and the veg. Add seasoning to taste. After bringing the stew to a boil. Put the lid on and put the pot in the oven for 2 hours.

Before serving I test again to see if I think it needs more salt and/or pepper…. then serve. I made corn bread to go along with ours tonight.

*Since I’m feeding kiddos that don’t really care for hot and spicy, and Matheau who really likes hot and spicy-I try to season in the middle. So the kids aren’t complaining about to much pepper, and Matheau can add more to taste. Regarding the squash-I think acorn or even sweet potatoes would be great. I was just using one that I already had and wanted more veg in the stew.

another recipe that is pretty painless and simple to make.

1 Tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
2 chopped carrots
2 chopped celery stalks
salt and black pepper
2 cans chicken broth
2 chicken breasts, cooked and and shredded or chopped up
1/3 c. wild rice blend (do not use the seasoning packet)
1/4 c. cooking wine (white or red works fine)

In a large saucepan, heat oil over med-high heat, add onion and saute for a couple of minutes. Add garlic and stir. After about a minute, add the carrots and celery, stirring occasionally for 3-5 minutes. Add salt and pepper to taste.

Add the chicken broth, chicken, rice, 1 1/4 c. water, and the cooking whine to the pan. Bring to a boil; reduce to a simmer and cover. After about 10 minutes, remove lid and continue to simmer until the rice is tender. (6 – 8 minutes).

Enjoy.

Couple of tips I use when preparing. I try to prepare a meal plan each week. (Some weeks are better then others). When I know this one is coming, I usually cut up vegetable the night before to make prep the next day even easier. This feeds 2-4, depending on if this is the main course or a side.

Now just to find some time to sit on the front porch with a quilt, a book and some soup…

Saturday was a wonderful day to celebrate three sweet girls birthdays. We had lots of family and cupcakes -oreo cheesecake, brown sugar pound cakes and chocolate with swiss meringue frosting. None of those recipes today, however, I am going to give you a different recipe that we really love.

Lemon sandwich cake (from Apples for Jam)

1/2 lb. plus 2 Tablespoons butter, softened
1 1/4 cups sugar
3 eggs
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
finely grated zest and juice of 1 lemon
2/4 c. heavy whipping cream
1 tsp. vanilla extract

filling:
1/2 c. heavy whipping cream
2 tsp. confectioners sugar
1/2 c. greek style yogurt

1 c. fresh raspberries, blackberries or strawberries

Preheat oven to 325 F. Butter and flour 12 X 4 in. loaf pan.
Cream together the butter and sugar. Beat in eggs one at a time. Sift in the flour and baking powder, then add the lemon zest and juice, cream and vanilla. Whisk well until the batter is smooth.

Spoon into loaf pan, bake for 1 hour and 10 min., or until a skewer poked into the center comes out clean. If the top looks like it is getting too dark, cover with aluminum foil. Remove from oven and leave to cool completely in the pan.

For the filling whip together the cream and sugar until there are peaks, fold the yogurt through. Cut the cake in 1/4 in. slices and make sandwiches with the 2 slices of cake, the filling and the fruit.

Enjoy!

(Randomness) And the butterfly-well, they love the zinnias and cosmos and we have had lots of fun watching them and checking out what their names are the last few weeks.

The cinnamon rolls are rising, the white chocolate is ready to be melted, and I am ready to sneak back to bed for a few minutes before the house is awake. But first, if you need a quick item to take to family and friends today, another recipe.

Peppermint Bark

12 oz Bakers white chocolate squares

7 oz. Ghirardelli 60% Bittersweet chocolate

6 Tbsp. heavy cream

1/4 tsp. peppermint extract

8-10 crushed peppermint candies 

1. Line a 9×13 pan with parchment paper or foil. (I added tape around  a few of the edges of the parchment paper to help keep in place.)

2. Melt the bittersweet chocolate, heavy cream and peppermint extract in a microwave safe dish or on the stove. (You can put it in a metal bowl and set it over a  saucepan of barely simmering water.)  I used the microwave and would stop and stir the chocolate every 20 seconds to make sure it wouldn’t burn. As you stir, more will melt.

3. Pour the chocolate mixture into the bottom of the the 9×13 pan and spread it around with an offset spatula. Refrigerate for 15-20 minutes.

4. Melt the white chocolate in the microwave or on the stove as above.

5. Pour the melted white chocolate over the cooled bittersweet chocolate mixture and spread around with a offset spatula. (Make sure you cleaned off all the dark chocolate before spreading the white chocolate).

6. Quickly spread your crushed peppermint candies around the top of the white chocolate. Refrigerate for another 25 minutes.

7. Remove from the refrigerator and lift the parchment paper or foil out of  your dish. Using a sharp knife, cut your peppermint bark into pieces. (I think I cut it into 30ish pieces.)

Serve immediately or as you cut the pieces, place them on waxed paper and cover. Refrigerate  until ready to serve. The peppermint bark should last for up to 2 weeks. I put mine in a ziplock bag after placing onto the wax paper to keep the peppermint flavor to itself.

Enjoy! In case your local stores are closed like I think ours our, you can try chocolate substitutes for the bittersweet, you can use semi-sweet, and then omit the cream.

If you have noticed, I have been posting less and less. Most days I have  lots of thoughts running through my head of what I would love to post about, but by time I sit at the computer someone is asking me for something-or lots of things, someone else is requesting a spot on my lap to help, or an argument is beginning in the background. (It is a lot like trying to talk on the telephone…) And if none of that is happening, I am too tired to complete a thought, so another day passes… For instance, the kids have been saying a ton of one liners that I think would be great to share, and there is the constant “Mom, what does _ _ _ _  spell??” And Hannah has gotten glasses for reading and look some treatment for Asthma which has really been helping him feel better.

 So I am going to take a break. So, I’ll leave you with a recipe that I have been whipping up quite a bit lately. Very quick and seems to be good enough for everyone to enjoy. Some cinnamon cookies. Have a wonderful Christmas!

Saturday night Mat and I went to see Toby Mac, RelientK and a couple of other bands. He scored a press pass and around 800 super-cool photos. If you have a couple extra minutes, go check them out.  

From the end of September until a few weeks ago I had been stalking the fruit and vegetables section of the grocery market for cranberries. Nothing is better with pumpkin then cranberries, or cranberries and white chocolate… so since their arrival we have been enjoying pumpkin muffins with cranberries, and this evening, some white chocolate cranberry cookies. So a recipe… cranberry pumpkin muffins.(The recipe was from Taste of Homes Muffins and Cupcakes magazine issue, maybe last year?)

Cranberry Pumpkin Muffins

2/14 c. all-purpose flour

1 teaspoon baking soda

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 eggs

2 cups sugar

1 cup canned pumpkin

1/2 c. vegetable oil

1 cup fresh cranberries, chopped

In a bowl, combine the first four ingredients. In a mixing bowl beat the eggs and sugar; add the pumpkin and oil and mix well. Stir in the dry ingredients just until moistened. Fold in the cranberries.

Fill foil or paper-lined muffin tins 3/4’s full. Bake at 400 ° for 18-22 minutes or until a toothpick comes out clean. Yield’s 2 dozen.

There are lots of birthday photos to download, along with photos and stories of some of the latest crafting, but first, there is still a need for bit of settling into our ‘normal’ routine. I think I am a bit still in sleep depravation mode and hoping that will end soon.This weekend Matheau and Hannah helped me dig up the rest of the sweet potatoes. Yesterday we went and picked up a few more hens and a rooster to help keep Anna Sophia warm in the hen house for the cooler nights. (I have a few photos of those as well.) And there is much work to do in the garden this week, along with school, planning for Christmas gifts, treats for preschool to make and more laundry. 😉 So for now, a photo of some of my globe amaranth still looking beautiful. 

  

And a link to a yummy creamy tomato soup recipe I found here.