MY FIRST RED VELVET CAKE

I have accumulated several recipes for red velvet cake over the years but this was my first one.  It is still a good one.  It calls for Wesson oil.  Today with all my health/nutrition research I only use olive, coconut, or canola oils.  But the oil you choose to use is up to you.  Again, due to health issues, I now use 1 cup all-purpose flour and 1 1/2 cups whole-wheat flour.  And because I was diagnosed with type 2 diabetes a few years ago, I now use Splenda Baking Blend instead of granulated sugar.

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teasp. soda
1 teasp. cocoa
2 eggs
1 1/2 cups Wesson oil
1 teasp. vanilla
1 bottle red food coloring (1-ounce)
1 cup buttermilk

Mix the first 4 ingredients with the Wesson oil.  Add remainder of ingredients and mix well.  Bake in oven at 350 degrees for 15 to 20 minutes when baked in three layers.  Vary baking time if using 2 layers or a 9 x 13 pan. Bake until a wooden toothpick inserted in the center comes out clean.  Double the icing recipe if an extremely rich cake is desired!

For the icing I now use butter.  My nutritional research has led me to believe our bodies handle natural foods better than man made ones.  Also, because of my diabetes, I now make my own powdered sugar.  I have the recipe on my blog at http://diabeticenjoyingfood.blogspot.com  It tastes just as good as regular powdered sugar, if I have any diabetics reading this!

ICING
8 oz. cream cheese
1 stick oleo
1 box powdered sugar
1 cup chopped nuts (I use pecans)
1 teasp. vanilla

Soften cream cheese and oleo.  Mix all ingredients together and spread on the cooled cake.

OLD FASHION TUNA NOODLE CASSEROLE

6-oz (3 1/2 cups) medium noodles
1 can (6 to 9-oz) flaked tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese*
1/2 cup slivered blanced almonds, toasted

Cook the noodles in boiling water until tender, drain. 

In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt.

In a saucepan blend the celery soup and milk together; heat through.  Add the cheese, cook and stir until the cheese melts.  Add the soup/cheese mixture to the noodle mixture. 

Turn oven on to 425 degrees.

Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish.  Sprinkle the almonds over the top.  Bake at 425 degrees for 20 minutes.

*May use 1/2 a can of Cheddar cheese soup, if desired.

Feeds 6.

OLD FASHION PRESERVE-TOPPED CHEESECAKE

1 cup graham cracker crumbs
3 tbsp granulated sugar
3 tbsp milted butter
3/4 cup granulated sugar
3 blocks (8-oz each) cream cheese, softened to room temperature
3 large eggs
1 tsp vanilla extract
1 cup strawberry (or other berry) preserves

Preheat oven to 325 degrees.

Mix the cracker crumbs, 3 tablespoons granulated sugar and the butter in a bowl.  Press the mixture over the bottom of a springform pan about 9-inches in diameter.  Bake at 325 degrees for 10 minutes.  Allow to cool completely.

Using an electric mixer beat the 3/4 cup of granulated sugar and the cream cheese on medium speed until mixture is smooth.  Beat in the eggs, one at a time.  Blend in the vanilla extract and pour the mixture over the cooled crust.  Bake at 325 degrees for 10 minutes then reduce the oven to 250 degrees and bake for another 20 to 25 minutes until set.  Loosen from sides by running a thin knife around the side.  Set cake on a rack to cool.  When cooled, remove the pan side and cover the cake.  Place in the refrigerator to chill.  Before serving spread the preserves over the top.

OLD FASHION POPCORN CRUNCH

One of my favorite things has always been popcorn.  When I was a child we did not have a TV for entertainment.  We had long cold winter evenings and we enjoyed them as a family.  After my sister and I did our homework we would settle with our parents at the kitchen table, closest place to the heating stove, and play board games or work jigsaw puzzles.  Someone would invariably make some popcorn and often we would 'spiff it up', to use my dad's term.  This is a take on our 'spiffed up' popcorn!

6 cups popped popcorn
1/3 cup nuts (we used what we had which was black walnuts, today I recommend almonds)
2/3 cup pecans (we used hickory nuts which were regional but tasted a lot like pecans)
2 tbsp melted butter (we used oleo since it was a new thing then)
salt, optional
2/3 cup granulated sugar
1/2 cup butter (see note above)
1/4 cup light corn syrup
1/2 tsp vanilla extract

Mix the popcorn and the nuts in a large bowl that the melted butter won't hurt.  Add the salt, if using, and the melted butter.  Toss to coat nuts and popcorn.  Spread the mixture out in a large pan with some sides.

Combine the 1/2 cup of butter, sugar, and corn syrup in a small saucepan; simmer over medium-low heat, stirrng constantly, until the mixture is a light caramel color.  Remove from the heat and stir in the vanilla.

Pour the syrup mixture over the popcorn/nut mixture and stir to coat well.  Let stand until cool then break into serving pieces.  May be stored in an airtight container.

Yield: About 7 cups.

file photo

LIVER AND ONIONS

Liver and onions was one of my dad's favorite meals.  My mom, sister, and I hated it!  But mom dutifully made it from time to time.  Wouldn't you know it?  Yes, I married a man who liked it, too!  My husband ate his in restaurants.  I got this recipe from his favorite 'liver and onions restaurant'.

2 1/4 lbs beef liver, sliced thin (about 1/4-inch)
2 tbsp butter or margarine
1 large onion, cut into thin slices
1/2 tsp salt
1 cup milk
2 extra-large eggs
3 cups fine, dry bread crumbs
2 tbsp vegetable oil

Soak the liver in cold salted water for 15 to 20 minutes.

In a 10-inch skillet, melt the butter or margarine over medium heat.  Add the onion and cook, stirring occasionally, until tender and lightly browned.  Sprinkle with the salt and keep warm.

In a shallow bowl whisk together the milk and eggs until well blended together.  Place the bread crumbs in another shallow bowl.

Rinse the liver under cool running water then pat dry with paper towels.  Dip slices into the milk mixture then into the crumb mixture, coating lightly and evenly.

In a large skillet heat the oil over medium heat.  Add the liver to the pan and cook until cooked through, approximately 3 minutes per side.

To serve, top the liver slices with the onion.

Yield: 6 servings

EASY HOMEMADE WAFFLES

I remember when my dad gave my mom a waffle iron.  Electricy only came through our county the year I was born, so there weren't many electrical appliances.  Dad loved buying new gadgets for mom so she was usually the first in the community to get the "new-fangled gadgets."  One of my favorites was the big old waffle iron.  She could take the plates out, turn them over and make grilled cheese sandwiches, etc.  See, folks, paninis aren't all that new!

2 eggs, separated
1 cup milk
1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup melted shortening (canola oil, please!)

Preheat the waffle iron according to the manufacturer's instructions.

Beat the egg whites until soft peaks form.

In a mixing bowl, blend the egg yolks, milk, flour, sugar, salt, and baking powder.  Add the shortening but do not overmix.  Fold in the egg whites and mix well with a fork or lightly with a whisk.

Very lightly grease the waffle iron and pour in about a half cup of batter.  Close lid and cook according to your iron's instructions.  Repeat until you have used all the batter.

Serve with butter, your favorite syrup, fresh fruit, etc to suit your diet and taste.  We always had them with butter and the Log Cabin Syrup that came in a little log cabin shaped tin.  Yummy!

BUTTER FRIED POTATOES

We grew lots of potatoes when I was a kid and I think I loved them anyway they could be cooked.  But my all-time favorite is fried potatoes.  These butter and herb fried potatoes are especially good when fried in a cast-iron skillet!

3 tbsp butter
3 cups sliced potatoes, make slices about 1/8-inch thick
1/2 tsp dried oregano
2 tbsp finely chopped bell pepper
1 tbsp parsley flakes
2 tbsp minced onion
salt and black pepper to taste

Melt the butter in a heavy skillet (see note above).  Add the potatoes, cover and cook for approximately 10 minutes.  Carefully turn the potatoes and cook, uncovered, for another 10 minutes.  Turn to brown all sides.

In the last 5 to 10 minutes of cooking, sprinkle potatoes with the oregano, bell pepper, parsley, onion, salt, and pepper.  Stir gently to blend into the potatoes.

Yield: about 4 servings

Note: Have never thought to take a picture of my fried potatoes so this is a file photo.

BBQ RIBS START WITH A BOTTLED SAUCE

2 lbs spareribs, cut into strips
salt and pepper

Sauce:
1/2 cup your favorite bottled barbecue sauce
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 garlic clove, crushed
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano

Sprinkle the ribs with salt and pepper.  Lace onto grill spit accordian-style.  Attach spit to grill and cook, rotating, for approximately 2 hours or until the meat is well done.  Brush with the sauce during the last half hour of cooking.

To make sauce: Combine all the sauce ingredients in a small mixing bowl. 

for reference only, not a brand recommendation

BUTTERMILK ANGEL BISCUITS

2 pkg active dry yeast
1/4 cup warm water
2 cups warm buttermilk
5 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 tbsp salt
1 cup shortening
melted butter

Dissolve the yeast in the warm water.  Let stand for 5 minutes.  Stir in the buttermilk and set aside.

Lightly grease a baking sheet; set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal.  Stir in the buttermilk/yeast mixture and mix well.  Turn out onto a floured surface and knead lightly 3 to 4 times.  Roll to a thickness of 1/2-inch.  Cut using a 2 1/2-inch biscuit cutter.  Place cut biscuits on the prepared baking sheet.  Cover and let rise in a warm place for 1 1/2 hours.  Bake at 450 degrees for 8 to 10 minutes.  Lightly brush the tops of the biscuits with the melted butter.

Yield: Approximately 30 biscuits.

OLD FASHION BROWN SUGAR CANDY

Whenever I think about brown sugar candy I think about one of my favorite uncles.  He has been gone for years and I seldom saw him the last 20 or 30 years of his life.  He loved brown sugar fudge so anytime I make brown sugar candy I am reminded of him.  Sometimes I wonder what is better, the candy or the memories.

3/4 cup butter
3 cups packed light brown sugar
1 can (5-oz) evaporated milk
1 tsp vanilla extract
1 lb powdered sugar
1/2 cup chopped black walnuts*

Butter a 9-inch square pan or dish; set aside.

In a heavy saucepan bring the butter, brown sugar, and milk to a boil.  Cook over medium-low heat for 5 minutes, stirring often.  Remove from the heat and add the vanilla extract, powdered sugar, and walnuts.  Beat the mixture just until it begins to thicken.  Pour candy into the prepared pan or dish.  Let stand until cool; this candy sets-up quickly.  Cut into 36 squares and place on plate, in a candy dish or may be kept in an airtight container.

*If you do not have black walnuts or just don't like them, substitute English walnuts.