Broken and sad little mac.

It's official my sturdy and dependable little MAC is dead....sniff....funeral arrangements have been made and I am still mourning my loss.
Since I have no connection to the outside world unless I come to the moms and pops, I will not have any new recipes for awhile. If I win the lottery tomorrow, I will have a computer the next day, but otherwise it might be a while.
I know all three of you will mourn this loss with me, and wait patiently...

Home-made ho-ho cake

I should have taken a picture of this and put it up to redeem myself with my icky spring cake. I made a really big Ho-ho, it was delicious. I baked my chocolate cake in a jelly roll pan and rolled it up (which is hard) you could just bake it in a 9X13 pan and just layer it. Depending on how adventurous you feel.

Ingredients:

1 box chocolate cake mix(you can make one from scratch) and all the ingredients to make that cake, whichever you choose.

Vanilla Cream Filling:

1/2 c. shortening(non butter flavored)

3/4 c. sugar

2 tsp. vanilla

1/2 c. butter

1 small can evaporated milk

Chocolate glaze:

1/2 c. butter

3 bars unsweetened bakers chocolate(they come in 4 oz bars usually)

1 1/2 c. powdered sugar

2 1/2 TBS. water

Make you cake according to box directions, let cool. If you are going to do a rolled up version just let it cool enough that you can handle, don't let it dry and cook enough to break and already have your filling made. 

For the filling blend shortening, sugar, and butter together until well blended then add vanilla. Then gradually pour in evaporated milk until the mixture comes together like a thick paste, you may not use all the milk. Spread in an even layer over cake. Again if you are rolling roll up immediately and place several toothpicks to hold it in place. Then for the glaze melt the butter and chocolate, once melted remove from heat and add the powdered sugar and whisk until the sugar is dissolved, add a little water until it's at pourable but not runny. Pour over your rolled cake or just on top of the filling and let cool and set up in the fridge. You'll never buy little debbie ho-hos again

Photo of a cake

Well I officially made fondant from scratch and made royal icing to decorate on it. I had this beautiful Eastery-Spring themed cake with tulips and easter eggs....Unfortunatley this is what it turned out like. You can officially stop following and looking at this pitiful food blog.

Pineapple Torte

Traditional French tortes are ridiculously involved and include entire poached pears or whole apricots in the middle with 3  or 4 different kinds of filling for each layer, and not a whole lot of actual cake. So I'm making this for my torte in class. I love pineapple!

INgredients.

3 eggs, separated

1/2 c. butter, softened

1 c. sugar, divided

1 20 ounce can of crushed pineapple

1 tsp. vanilla

2 1/2 c. cake flour (all purpose will work too)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Fillling:

1 1/2 c. heavy whipping cream

1/4 c. powdered sugar

1/2 tsp. almond extract

2 TBS. slivered almonds (optional)

Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain the pineapple reserving 2/3 c. juice. In a bowl combine the the juice 3/4 c. pineapple and vanilla.( Set the remaining pineapple aside for filling. ) In bowl combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the pineapple mixture., beating well after each addition. In a small mixing bowl beat egg whites on medium speed until soft peaks form, gradually add remaining sugar beating on high until stiff peaks form. Fold a fourth of whites into batter; fold in remaining whites. Spoon into two greased and floured 9" round pans. Bake at 350 degrees for 28-32 minutes or until cake springs back with lightly touched. Cool for 10 minutes before removing from pans. Let cool completely on wire racks. Once cakes are cooled down all the way make the filling. Beat the cream, sugar, and extract(I don't use the almond, I'm allergic, I will be using vanilla) Beat until stiff peaks form, fold in remaining pineapple. Split each cake into two horizontal layers. Spread about 3/4 cup of filling between each layer; spread remaining over the top and sprinkle with almonds.(again I don't use the almonds, I sucks being allergic to something so yummy) Keep refrigerated.

Blueberry Sour Cream Pound Cake

I love plain pound cake but this is fun.

Ingredients:

6 eggs, separated

1 c. butter, softened

3 c. sugar

1 tsp. almond extract

1 tsp. vanilla

3 c. flour

1/4 tsp. baking soda

1 c. (8 ounces) sour cream

1 1/2 c. fresh or frozen blueberries(if using frozen keep in freezer do not let them thaw out)

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add vanilla and almond extracts. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.  In a different mixing bowl with very clean beaters, beat the egg whites on high speed until stiff peaks form. Fold into batter with rubber spatula. Then fold in blueberries. Pour into greased tube pan and bake at 350 degrees for 60-70 minutes or until a toothpick inserted in middle comes out clean. Cool for 10 minutes in pan then remove and let cool on wire rack.

K-Rab Salad

This is so yummy, you can also use cooked shrimp too, but I just get the cheap imitation krab.

1 pkg. krab (or 1 lb. shrimp, fully cooked)

1/2 c. mayonnaise

1 green onion, sliced thin (optional)

1 celery rib, sliced

1/2 of lemon, juiced

1 Tablespoon milk

2 tsp. worcheshire sauce

salt and pepper to taste

1/2 head of chopped and washed lettuce

Mix the mayo, green onion, celery, milk, lemon juice, and worcheshire sauce together and then add a little salt and pepper. then chop up the krab and let sit a few hours or overnight. Then add the lettuce. Keep refrigerated.

Blackberry Apple Pie

I made this for my fruit pie, I love apple pie, but it can be a bit boring. Adding blackberries just adds a nice flavor to regular apple pie.

Ingredients:

5 sliced thin, and peeled tart apples

1 pint fresh blackberries

1 Tablespoon lemon juice

3/4 c. sugar

2 Tablespoons corn starch

2 Tablespoons butter, small cubes

1 egg

1 Tablespoon water

additional sugar

2 pie crusts, unbaked

While slicing and peeling apples, to prevent browning place in a bowl of water that has a little lemon juice in it(not the tablespoon that is needed for the recipe) Then line a pie tin with pie dough and prick bottom with fork all over, then drain your apples and make an even layer of sliced apples on bottom of pie. Then in large bowl add remaining apples, blackberries, and lemon juice and gently mix together. Combine sugar and cornstarch and gently toss with apples and blackberries. Spoon into unbaked pie shell. Dot with butter cubes all over. Then you can either make a lattice top with other pie dough or make entire crust over the top, just be sure to cut slits into top to let steam get out, and seal edges. LIne baking sheet with foil or parchment paper and place pie on it. Beat egg with water and brush over the top, you won't use it all.  Bake at 375 degrees for 50 minutes or until apples are tender and juice is bubbly. When you take it out sprinkle top with sugar. Let cool on wire rack at room temp.