I used to make bread every week for my roommate who didn’t think a meal was complete without bread. I haven’t been making bread lately, but I have been making pizza dough and Calzone. Now that I have a working Kitchen Aid Classic stand mixer, I can make as much bread as I like.
I don’t usually do things that are complicated, and when I started making this bread, I thought it would be complicated, but, in truth, it wasn’t. If this is your first time making bread, you might be intimidated by this, but trust me, it’s going to be okay.
I found this recipe on the back of the Zulka brown sugar bag. The cake looked great on the package, I happened to have apples in the refrigerator, and I wanted to try something new.
The instructions on how to make the cake on the bag make no sense, therefore, I changed it to the traditional method of creaming the butter and then creaming the butter and sugar together. Okay, so you don’t know what creaming is? It’s very simple. Put room temperature butter into a large bowl, and then beat it with an electric beater until it is nice and smooth. If you don’t have room temperature butter, you can cut the butter up into small pieces and then cream it. The best way to beat is with a stand mixer, but a hand mixer will do just fine. Don’t try this with a whisk, it’s too difficult.
This is a very moist cake, and may take quite a while to bake. The original instructions said 40-55 minutes, mine was in over 80 minutes, your mileage may vary.
Don’t you just love Facebook? This morning, someone posted something about eating chocolate cake for breakfast, and I had to remember making Chocolate Cake with Mocha Frosting, and promising my friend that I would make cake today.
Low and behold, when I went to my refrigerator, I found no milk, and didn’t feel like going out to get any. However, I had a large container of plain, yummy yogurt, and I knew that it would make a really rich cake.
Just a warning, make sure you use Baker’s Joy or some other means of getting your Bundt pan completely greased. This cake likes to stick, and when I make it in a regular cake pan, I always use parchment paper. Alas, you can’t use parchment paper in a Bundt pan, so just make sure you really spray the pan well with the Baker’s Joy.
Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.
In the summer, even though it’s hot, I still think about fried chicken, and I’m not talking about that stuff at Kentucky Fried that tastes like a salt lick either. I’m talking about fried chicken like my Grandmother, Grace Boswell, used to make. She came from Texas, and she made the best friend chicken in the world, well in my opinion. Now, it’s my turn to pass on a tradition.
No Instructions, Experimentation Necessary
My Nana did not like to share her recipes, and really didn’t want anyone in the kitchen when she was cooking. She just wanted, and got, the accolades when the finished dish was on the table. The only time I saw the chicken before it got to the dining room was when there was a pan of it already fried, waiting to go to the table, which was too late. So, I’ve had to do some experimenting to get it right.
I have been making these Enchiladas with Three Pepper Sauce for years. They are similar to Enchiladas Verde or Enchiladas Suizas. Even though there are three different types of peppers in the sauce, Pablano, Anaheim, and Jalapeño, the sauce is very mild. Because the peppers and tomatoes are charred, the flavor is really spectacular.
When I was a little girl, living in Germany, my father used to make enchiladas. My father was a major in the U.S. Army, and he loved to make Mexican food. I’m not sure why he wanted to do this, or even where he managed to get ingredients, but he made flaming salsa and flaming enchiladas on a regular basis. I learned early on to have a big glass of milk with my dinner when the Major cooked. My mother could never understand how I could gobble up my father’s spicy food. She used to kid me and tell me I was Paul Fierro’s child, and not my father’s. For those of you who want to know, yes I am most definitely my father’s daughter. Oddly enough, when I finally met Paul Fierro, I told my mother she was crazy to not have married him, he was gorgeous, even to a preteen like me! I guess there must have been some osmosis genetic thing going on, apparently, Paul Fierro’s mother made killer enchiladas, and even though I’m not related to her, I make killer enchilada’s too.
You will find when you make this that it’s a lot easier if you have a food processor and a stand mixer. You’ll want to grate the cheese, chop vegetables and chicken in the food processor, and bring it all together in the stand mixer. Yes you can do it all by hand, but be prepared for a long day and tired muscles.