Monday, July 23, 2012

What a Great Stain Removing Idea!

I know that this is a blog all about food and this really does involve food.  Mainly berries.
Last week, one of our entrees was a Blueberry Yogurt Pancake.
When one of our guests stuck her fork in the pancake, the blueberry juice just went everywhere---her shirt, pants, placemats.   An occupational hazard!
When I offered to soak her shirt and pants to remove the stain, she mentioned that she had the world's best berry stain removal.  And she wasn't kidding!
 --- INGREDIENTS ---
What you need is a wide mouth cup or bowl.  
A rubber band
Very hot water (we used a pitcher of water that we would use to make tea---nice and hot)
--- DIRECTIONS ---
Place the item that is stained on top of the bowl or cup.   Position it so that the stain is as much in the middle as you can.
Secure with a rubber band.
Take the hot water and carefully pour it over the stain.
It will literally disappear before your eyes.

I don't know about you but we have tons of placemats and napkins that could have used this very/berry treatment!  I'm thrilled to know about it and happy to pass it on to you.

--- The William Henry Miller Inn http://wwwmillerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Saturday, July 14, 2012

Orange Marmalade Cake

One of our long-time favorite summer dessert recipes is Marmalade Cake.   It's a lovely orange flavored golden cake, topped with orange marmalade and served with fresh sliced berries and whipped cream on the side.   Earlier this week we had this cake made and on the menu for dinner but had a last-minute request from a guest for "something chocolate" for dessert.    So my husband Ian came up with the brilliant idea to top the marmalade cake with a chocolate icing.   Oh my.   It was heavenly.    It reminded me of the little English cookies called Jaffa Cakes, so I decided to give the chocolate version that title.

This recipe will give THREE cakes, each of which will serve up to 10 people.   If you don't need that much, you can bake the cakes and freeze the extras until needed.  Simply thaw the cake, glaze, and top with marmalade and chocolate icing.  You can also half the recipe and bake in two 8 inch cake pans or in a 9 x 13 pan.

The chocolate icing recipe is enough for three cakes.   If you only use one cake at a time you can make the entire icing recipe, then refrigerate the unused portion until needed.  Carefully reheat in the microwave until it reaches pourable consistency.   This icing is closer to a ganache than a spreadable icing - you simply drizzle it over the cake and allow it to spread evenly.  


INGREDIENTS
Cake:
2 boxes Golden Yellow Cake mix
6 eggs
2 sticks of butter, melted
1 1/2 cups orange juice
grated rind of 1 orange

Glaze - 1/4 cup orange juice
1/4 cup sugar
2 cups orange marmalade

Chocolate icing:(optional)
1 1/3 cups sugar
1 stick butter
1/2 cup milk
1 1/2 cups chocolate chips

Preheat oven to 350.    Take three 9 inch cake pans and grease with oil or cooking spray and dust lightly with flour.

In a large bowl, beat cake mixes, eggs, melted butter, orange juice and orange rind on medium speed of a mixer for about 3 minutes.    Divide batter between the three pans.

Bake for about 30 minutes, or until cakes test done.    Cool in pan for about 15 minutes before removing to a plate.

Combine the 1/4 cup of orange juice with 1/4 cup of sugar in a microwave safe bowl or jug and heat on high, stirring occasionally for about a minute, or until sugar completely dissolves.    Brush this glaze over cakes.     Warm the marmalade slightly to make it easier to spread.   Spread 1/3 of the marmalade evenly over the top of each cake.    Refrigerate until ready to serve.

Cake can be enjoyed with whipped cream and fresh berries, or if desired, topped with chocolate icing.

Chocolate icing:
Place sugar, butter and milk in a medium saucepan over medium heat.   Stir until it reaches a boil.  Keep stirring until sugar dissolves.  (about 30 seconds).    Remove from heat and stir in chocolate chips.    Immediately pour over cake, allowing a little to drip down sides.    Refrigerate until firm.
Keep refrigerated until served.


The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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Tuesday, July 3, 2012

Banana Cake with Caramel Frosting

Let me tell you about this fabulous cake.  Even if you don't like bananas, even if you don't like caramel or heck, even if you don't like cake!  You will love this!
Every night we do a dessert buffet.  And every time this cake is on the buffet, we get rave reviews and the question "will you share the recipe?"  
This little gem is from The Cake Doctor by Anne Byrn and if I ever met Anne, I would give her a great big THANK YOU!  It's on page 72&73 and if you open the Inn's copy of that book, chances are it will fall open directly on those pages.
We truly believe that the trick to this cake's deliciousness is the caramel frosting.  We've tried to make it in a bundt pan with a cream cheese frosting and it just isn't the same as the layer cake with the caramel.   Yum!
--- INGREDIENTS ---

 1 package of plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 medium size ripe bananas, peeled and mashed (about one cup)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons creme de banane (we do not add this--just a note)

 --- DIRECTIONS ---
Place rack in the center of the oven and preheat to 350.
Lightly grease two 9 inch round baking pans with your choice of  either shortening or spray.  Dust lightly with flour and tap our excess flour.  Set the pans aside.
Place the cake mix, brown sugar and cinnamon in a large mixing bowl.
Add the mashed bananas, water, oil, eggs and the liqueur if you decide to add that.
Blend with an electric mixer on low for one minute.  Scrape the sides of the bowl and increase speed to medium and blend for two minutes more.
Divide the batter between the two prepared pans.
Bake until lightly browned (30 to 32 minutes).  Remove and cool on wire racks for about 10 minutes.
Run a dinner knife around the edge to loosen and invert onto a rack and then again so that the cakes are right side up.
Allow to cool completely.
When layers are cool, frost with Quick Caramel Frosting (this will firm up very, very quickly as it cools so work fast!)

Quick Caramel Frosting
(Makes 3 cups--enough to frost a two or three layer cake)
1 stick of butter
1 cup packed brown sugar (Note: the original recipe calls for 1/2 cup light and 1/2 cup dark but we only have light.   It has worked nicely with one cup of the light).
1/4 cup whole milk
2 cups sifted confectioners sugar
1 teaspoon pure vanilla extract

Place the butter and brown sugar in a medium size heavy saucepan over medium heat.
Stir and cook until the mixture comes to a boil (about two minutes).
Add the mix, stir and bring the mixture back to a oil and then remove the pan from the heat.
Add the confectioners sugar and vanilla.
Beat with a wooden spoon until the frosting is smooth.
Use immediately while still warm to frost or the frosting will harden quickly.  If it does harden, just place on low heat until it softens.
- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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