Cherry Loaf Recipe

Ingredients

Cake

1/2 cup butter

1 cup granulated sugar

2 eggs

1/2 cup milk

1 1/2 cups all purpose flour

2 teaspoons baking powder

1 cup cherries, pitted and halved

Frosting

1/2 cup cream cheese, at room temperature

1/4 cup butter, at room temperature

1 cup confectioners' sugar

1 Tablespoon milk

1/8 teaspoon salt

1/4 cup white chocolate, shaved

1/4 cup cherries

Directions

Preheat oven to 350 degrees F. Grease a loaf pan.

In a mixing bowl cream butter, sugar and eggs.

Combine flour and baking powder.

Alternate the dry ingredients with the milk into the butter mixture until combined.

Fold in the cherries.

Pour into greased loaf pan.

Bake for 45-55 minutes until brown on top.

To make the frosting, beat the cream cheese and butter together on medium speed until combined thoroughly.

Add confectioners' sugar and beat until thick and combined.

Add milk and beat on medium speed for 2 more minutes until fluffy.

Spread the frosting on the cooled loaf and garnish with chocolate shavings and cherries.

Original Cherry Loaf Recipe Recipe found at Grandmothers Kitchen Recipes.

Vanilla Cake Recipe

Ingredients

Bottom

20 chocolate sandwich cookies

1/4 cup butter

Cake

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

2/3 cup butter, softened

1/3 cup granulated sugar

3 eggs, at room temperature

1/3 cup liquid honey

1 Tablespoon pure vanilla extract

Frosting

1/2 cup butter, at room temperature

4 1/2 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

5-6 Tablespoons heavy cream

Topping

3/4 cup white chocolate, shaved

Directions

Preheat oven to 325 degrees F.

Butter an 8 inch round spring form pan.

To make the cake bottom, Crush cookies to fine crumbs then stir together with butter.

Press cookie mixture into bottom of cake pan.

To make the cake, Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until pale and fluffy.

Beat in eggs until blended. Beat in honey and vanilla.

Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.

Spread into prepared pan, smoothing top.

Bake for about 45 minutes or until a tester inserted in the center comes out clean.

Let cool in pan on a wire rack for 20 minutes.

Remove sides of pan and let cake cool completely on rack.

To prepare the frosting. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

When cake is cooled frost top and sides of cake then top with white chocolate shavings for garnish.

Original "http://grandmotherskitchen.org/recipes/vanilla-cake-recipe.html">

Vanilla Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

Minestrone Recipe

Ingredients

4 Tablespoons butter

 3/4 cup chopped onion

 1/4 cup chopped celery

 1 cup chopped carrot rounds

 1 (19 ounce)can white beans

 1/2 cup finely shredded cabbage

 1 (14.5 ounce) can stewed tomatoes

 1 Tablespoon tomato paste

 1 1/2 cups cubed potatoes

4 cups chicken broth

 2 cloves garlic, minced

 2 Tablespoons dried parsley

 1 teaspoon salt

1/2 teaspoon pepper

Directions

Using a soup pot, melt the butter over low heat. 

Add onion, celery, and carrots to the melted butter and saute for a few minutes.

Add beans, cabbage, stewed tomatoes, tomato paste, potatoes, broth, garlic, parsley, and salt to the pot.

Bring to a boil, cover, and reduce heat.

Simmer for approximately 40 minutes.

Do a taste test and season to taste.

Original Minestrone Recipe Recipe found at Grandmothers Kitchen Recipes.

Old Fashioned Rice Pudding

Ingredients

3/4 cup medium grain rice
1 1/2 cups water
1/4 teaspoon salt
4 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon vanilla


Berry Sauce
1 cup raspberries
1 tablespoon sugar
2 tablespoons cold water
1 tablespoon cornstarch

Directions

Bring rice, water and salt to a boil over medium-high heat.

Simmer covered until water has been absorbed 15-20 minutes.

Stir in milk and sugar and cook uncovered over medium heat for 30 minutes or util thick and creamy, stir frequently.

Remove from heat and stir in vanilla.

Allow to cool.

To make the sauce, Put the berries in a pot over medium heat.

Stir the sugar into the berries, cook stirring 5 minutes.

Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes.

Pour sauce over rice pudding to serve.


Original Old Fashioned Rice Pudding  Recipe Recipe found at Grandmothers Kitchen Recipes.

Candied Yams With Marshmallows

Ingredients

2-3 large yams
1 Tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups large marshmallows

Directions

Preheat oven to 425 degrees F. Butter a casserole dish.

Peel and cut yams into 2 inch slices, and place in baking dish.

Sprinkle sugar and spices over top.

Cover with foil, and bake for 35 minutes or until soft.

Remove foil and place marshmallows all over top of potatoes.

Bake for 8 minutes or until melted and browned.


Original Candied Yams With Marshmallows Recipe Recipe found at Grandmothers Kitchen Recipes.

Chocolate Milkshake

Morning guys... this is my most favourite chocolate milk shake ever... So I share this with you. Do try this and you'll love it!!

Ingredients

Shake  
 4 cups chocolate ice cream
 2 cups milk
 1 teaspoon vanilla extract
 2 ounces cream cheese (optional)
 2 ounces cherry jam (optional)

Toppings  
 1/4 cup sweetened whipped cream
 1 Tablespoon chocolate shavings, for garnish
 4 cherries (optional)
 2 ounces chocolate syrup (optional)

 

Directions

Using a blender, blend ice cream, milk, vanilla and cream cheese until creamy.

Top with whipped cream, chocolate sauce, and chocolate shavings for a yummy warm weather treat.
Original Best Chocolate Milkshake Recipe Recipe found at Grandmothers Kitchen Recipes.

Fruit Salad

Ingredients

3 kiwis, peeled and sliced

2 cups strawberries, quartered

1 large orange, in segments

1 banana, peeled and cut

1-2 apples, cubed

2 cups grapes

2 cups pineapple

Directions

Wash all fruit and cut into bite sized pieces.

Place all cut fruit into a large bowl, stir gently to combine.

Portion out into individual serving glasses or leave in a large bowl.

Chill until ready to serve.


Original Fruit Salad Recipe Recipe found at Grandmothers Kitchen Recipes.

Chocolate Marshmallow Cake

Ingredients

cake
1 cup dark chocolate
6oz unsalted butter
2 cup all purpose flour
6 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
4 large eggs
2 cups granulated sugar
1 1/2 cups strong brewed coffee

Marshmallow Creme
3/4 cup granulated sugar
1/2 cup maple syrup
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temp
1/4 teaspoon cream of tartar
1 1/2 teaspoon vanilla extract

Topping
1/2 cup chocolate, melted
1/2 cup heavy cream

Directions

Preheat the oven to 350 degrees F.  Grease and flour (3) 8 inch round cake pans.

Place the butter and sugar in a heatproof bowl. Melt in the microwave, with 30 second bursts of high power, stirring well after each interval.

Sift together the flour, cocoa, and baking soda in a medium bowl. Beat the eggs and sugar until tripled in volume, about 5 mins.

Reduce the speed to low and stir in the cooled chocolate mixture.  Stir in the dry ingredients and coffee in three alternating additions.

Pour the batter into the prepared tin.  Bake 30 minutes or until a tester inserted in the center comes out clean.

To make the marshmallow, Stir together the sugar, maple syrup, water and salt in a small saucepan over a high heat.  Boil, stirring occasionally, until it reaches 240F.

Place the egg whites and cream of tartar in a mixing bowl and whip them until they are in soft peaks.

When the syrup reaches 240F, slowly drizzle about 2 Tablespoons of it into the egg whites, Slowly drizzle in the rest of the syrup, increasing the mixing speed.

Beat until the marshmallow creme is stiff and glossy.  Towards the end of the beating time, beat in the vanilla.

Fill your cooled cake layers with marshmallow cream.

To make the topping, mix the chocolate and cream until smooth and pour over cake.

Original Chocolate Marshmallow Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

Potato And Cod Croquettes

Ingredients

2 small cod fillets
3 1/2 cups cold mashed potatoes (with no butter or cream)
nutmeg, to taste
1 Tablespoon freshly chopped cilantro
coarse salt and freshly cracked black pepper, to taste
1 1/2 cups all purpose flour seasoned with salt and pepper, to taste
4 eggs
1/4 cup homogenized milk
2 cups bread crumbs
3 cups vegetable oil
(Makes 24)

Directions

In a large frying pan, heat 2 Tablespoons vegetable oil over medium-high heat.

Fry cod fillets until white all the way through, about 4-5 minutes per side.

Cool and then flake into small pieces with a fork.

Mix mashed potato, cod flakes and cilantro together.

Roll potato mixture into 2 one-inch logs, about 1/4 cup of mixture.

Place the flour and breadcrumbs into 2 medium bowls.

In another medium bowl, whisk together eggs and milk.

Dip the potato and cod logs into the flour mixture to coat, followed by the egg mixture and then the breadcrumbs.

Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted.

Repeat with remaining potato logs.

Heat remaining vegetable oil in a medium frying pan over medium-high heat.

Fry croquettes in batches, cooking about 6 in the pan at a time.

Cook until golden brown, about 4 minutes.

Transfer to paper towel to drain.


Original Potato And Cod Croquettes Recipe Recipe found at Grandmothers Kitchen Recipes.

Moist Three Layer Velvet Cake

Ingredients

Cake
3 3/4 cups self rising flour
2 1/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 large eggs
2 Tablespoons vanilla extract
1 1/2 teaspoons white vinegar
2/3 cups butter, at room temperature
1 1/2 cups of buttermilk
3 ounces red food coloring (3 one-ounce bottles)
2 cups vegetable (corn) oil
White Chocolate Cream Cheese Frosting
1/2 cup (1 stick) of butter, at room temperature
1 (8 ounce) package of cream cheese, at room temperature
1 (4 ounce) bar of white chocolate, melted over low temperature in the top of a double boiler
3 cups of confectioners' sugar
1 Tablespoon vanilla extract
1 to 2 Tablespoons cream
1 1/2 cup finely chopped pecans
1/4 teaspoon salt

Directions

Cake

Preheat oven to 325°degrees.

Prepare three 9-inch cake pans by lining them with parchment paper on the bottom, then lightly butter and lightly flour.

Sift together flour, sugar, baking soda, cocoa, and salt in a mixing bowl.

In a separate bowl, mix eggs (beaten) vinegar, buttermilk, vanilla extract, corn oil, butter, and finally, the food color.

With mixer, blend the wet ingredients into the flour mixture until thoroughly blended, but not overly mixed, as you don't want to add too much air to the mix.

Fill pans with cake batter only about half-way up the side, because the cake will rise.

Bake for 45 minutes to an hour. Test with a toothpick in the center at 45 minutes and bake whatever time necessary for the toothpick to come out clean.

White Chocolate Cream Cheese Frosting

Using an electric mixer, beat together  butter and cream cheese until well incorporated and fluffy.

Place chopped white chocolate into microwave and heat for 30 seconds, stir and heat for 30 seconds more, stir until smooth. ( or melt in the top of a double boiler over low heat)

Add melted white chocolate to butter and cream cheese mixture beating until smooth. Add confectioners' sugar a cupful at a time.

Add vanilla extract last, and the cream depending on what consistency you prefer.

Add chopped pecans and mix well.

Let cake cool thoroughly,.

Assembly

Place the first layer of cake on your cake dish, and then a row of frosting, repeat with all three layers of cake.  Use a spatula to spread the frosting on the tops and sides of the cake.
Original Moist Three Layer Velvet Cake Recipe Recipe found at Grandmothers Kitchen Recipes.