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!

I have photos to take of lots of felted Christmas trees and a better photo of Lizzie’s quilt. I also have a recipe I want to post, my go – to vanilla cake, so maybe this weekend that will happen this weekend.

I do have some sample Christmas cards though… The photos were taken by  Amy Biggerstaff, I designed the cards with some digital supplies from the digichick store and some of my favorite fonts.

the roses are still in bloom.

This morning there is snow mixed with rain. And the good thing about it is that it makes me really want to focus and get ready for Christmas. 🙂

Since all our sickness and last week’s art + craft class, we have had a lot of three things happening: Mother May I, Old Maid and making wool felt trees. Pattern for trees based off of this one found at little birds handmade.  Oh, and last night/early this morning, I finally finished Lizzie’s quilt.

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!

It has been awhile, but Abby reminded me early so I had a little time to think about it.

five senses friday.

hearing: lots and lots of coughing, leaves blowing, movies playing in the background

tasting: crispy peanut butter bars, hot malt sauce (both recipes from Baked”), taco soup I made for supper last night

smelling: vinegar (lots of sanitizing); taco soup, roses blooming

feeling: wool felt, embroidery floss, laundry

seeing: the mums finishing up, the new napkin rings from maya*made, the fun garland of leaves from Megan (which I would not have the patience for. : ))

the family video Matheau made for the Skipper family. He partnered with photographer, Amy Biggerstaff .

Well, I am really wanting to finish Liz’s quilt and these finished, but in between taking care of the sick children I have been working on these barrettes.

I have been brainstorming on making a really good barrette almost as long as marshmallows, and this Sunday I finally came up with it. Some barrettes, wool felt, fabric and a button maker-plus my sewing machine- and my new fabric barrettes in a couple of styles. And all for a good cause too…

I am working on a tutorial so I hope to post it soon.

well, technically, I did not bake the marshmallows… but you get the idea.

Denyse Schmidt’s Promenade Market Tote. The pattern for free over here. I added a lining which makes it a bit more sturdy, but did make the tote a bit smaller. I’m still not sure if that was the best idea or not. I do like the tote though.

Luke’s costume. I used one of Heather Ross’s shirt patterns from Weekend Sewing for making his shirt. For his belt all I did was measure fabric and fold like I would a really thick strap. Then instead of sewing the ends together, I added 1 in. elastic at the ends so it would fit once it was over his hips. The pants were basically a pajama pants pattern.

I think that is my constant thought… get one thing caught up, then move on to something else I’m behind with… right now… gearing up for bills and invoicing-never a fun thought- and Lizzie’s forever quilt (that is a bit better then bills ;)).

I did try a few other recipes last week. 2 of which are from Baked. very high on my list of recommendations.

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.