Holiday Spice Cake

Recipe courtesy of Paula Deen


Total Time: 55 min
Prep: 20 min
Inactive: 10 min
Cook: 25 min
Yield:8 servings
Level:Easy

Ingredients

Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Finely chopped nuts, for garnish
Cocoa powder, for garnish
Quick Butter Cream, recipe follows

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream

Directions

Cake:
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Recipe courtesy of Paula Deen, 2008



Read more at: http://www.foodnetwork.com/recipes/paula-deen/holiday-spice-cake-recipe.html?oc=linkback

Ginataang Gulay (Vegetables Simmered in Coconut Milk) - Taylor's vegetarian version

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Yield: 6-8 servings

Ingredients:
1/2 lb sitaw (green beans), cut into 2" length
2 eggplants, cut into 1/2” thick rounds
2 ampalaya, deseeded and cut into ½” thick strips
4 cups squash, cubed
6 pcs okra, sliced
1/2 tbsp ginger, sliced thinly
1 medium sized onion, sliced
2 cloves garlic, minced
1 cup water
1 ½ cups coconut milk
coconut oil
salt
pepper

Cooking Directions:
1. Wash and prepare the vegetables.
2. Heat the oil. Saute the garlic, onion and ginger for about 5 minutes.
3. Add the coconut milk and water. Continue to simmer until the mixture has reduced and thickened.
4. Add the squash and cook for about 2 minutes or until it becomes soft. Add the okra, eggplant, sitaw, and then the ampalaya at 2 minutes apart. Season with salt and pepper.
5. Transfer to a serving dish and serve hot.
6. Enjoy!

- See more at: http://www.filipino-recipes-lutong-pinoy.com/ginataang-gulay.html#sthash.lo3mEMaL.dpuf

Whipped Cream Topping

Prep Time: 5 Minutes Ready In: 5 Minutes Servings: 16

"For best results make sure whisk and bowl are ice cold."

INGREDIENTS:

1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioner's sugar

DIRECTIONS:

1.	In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Taylor's Coconut Cream Pie

Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 4 Hours 50 Minutes Servings: 8

"Sweetened toasted coconut makes this homemade treat a special favorite"

INGREDIENTS:

1 cup sweetened flaked coconut 3 cups half-and-half 2 eggs, beaten 3/4 cup white sugar 1/2 cup all-purpose flour

1/4 teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked (recipe in separate post) 2 cups whipped topping (recipe in separate post)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown.
3.	In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4.	Pour the filling into the pie shell and chill until firm, about 4 hours.
5.	Top with whipped topping and with the reserved coconut.

Taylor's 7UP Biscuits

Prep Time: 10mins 

Total Time: 25mins 

Yield: 9 biscuits

"Similar to KFC biscuits. These melt in your mouth."

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup butter or coconut oil (solid form)
• 1/2 cup sour cream
• 1/2 cup 7-Up soda
• 1/4 cup melted butter or coconut oil

Directions

1. Preheat oven to 450 degrees.
2. Cut the butter (or solid coconut oil) and sour cream into your dry ingredients.
3. Stir in 1/2 cup 7 Up. The dough will be very soft, don't worry.
4. Sprinkle additional flour onto your counter, about a 1/2 cup.
5. Knead and fold dough until coated with your baking mix. Pat dough out, (no rolling pin needed) and cut biscuits using a round biscuit/cookie cutter.
6. Melt 1/4 cup butter in a 9 inch square pan.
7. Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.

Banana Bread

Ingredients

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Grease or butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.