Quick Easy and Good

Chocolate and Pistachio Swirl Cake

How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’. Chocolate and Pistachio Swirl Cake baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the barbecue.

new type bundt cake pan — In case you’ve never heard of a bundt pan – here’s an example.

We had a wonderful time the Fourth of July at my cousin’s home on Lake George (Massachusetts), which a small lake and not the big, big Lake George in New York State. And everyone very much liked what I brought for dessert!

Fourth of July - David's - 2016 — Lake George, Massachusetts (USA) Don’t you just LOVE having friends/family who live on the water AND who own a boat??!!

Oven at 350F

++ 13″ x 9″ pan (buttered & floured) – bake for 35 – 40 mins.

++ bundt pan (buttered & floured) – bake for 55 – 60 mins.

++ Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean

INGREDIENTS

1 yellow cake mix
1 package instant pistachio pudding
1/2 cup orange juice
1/2 cup water
1/3 cup oil
4 eggs
3/4 cup chocolate syrup ++ I use Hershey’s. Be sure not to buy thick fudge topping. You want the chocolate syrup used to make chocolate milk.

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed. Pour half the batter into buttered and floured pan.

++ To ‘flour a pan’, put some flour into the buttered pan. Shake the pan around so that the butter is totally covered with a light coating of flour. Turn the pan upside and hit the bottom of the pan so the extra flour falls out.

Mix remaining batter with 3/4 cup chocolate syrup. Pour batter on top of the pistachio layer.

1 - Chocolate and Pistachio Swirl Cake - myfarmhouse.com

2 - Chocolate and Pistachio Swirl Cake - myfarmhouse.com

Bake for 37 – 40 minutes (or so) if using a 13″ x 9″ pan. (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan. (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes. ++ Allowing the cake to cool thoroughly makes it easier to cut because this cake is very moist.

++ Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer.

July 9, 2016July 9, 2016

My Yellow Farmhouse - Cooking with Love!14 Comments

Crispy Sesame Pork with Spring Greens, Cherry Tomatoes & Teriyaki Salad Dressing

Topped with a quickly-simmered salad dressing of soy sauce, teriyaki sauce and brown sugar, this meal comes together very quickly. The crispy sesame pork takes just a few minutes to cook after being dipped in beaten egg and bread crumbs. Add cherry tomatoes – or whatever else you wish – and dinner is served.

I had a bit of a hard time photographing this salad. Who knew photographing a simple salad could be so difficult? (And I thought soup was hard to photograph.) Salad, by nature, is loaded with bold colors. So why was it so hard?

Well . . the salad flattened down a bit once the dressing was poured on – the greens just lay there looking like they’d been caught in a deluge. So I added more spring greens and mixed them in. Big bummer, all those carefully placed bits of crispy sesame pork and cherry tomatoes got lost amongst the greens, which meant I had to ‘artfully arrange’ things once again. I do think, in the end, the above photo, though not award winning, captures a bit of how good this main dish salad really is!

Have chicken, ham, fish etc.? Substitute the pork for whatever you have on hand!

INGREDIENTS Serves 4

3 Tbs. canola oil or olive oil – for frying
4 thin boneless pork chops (about 1 lb.) ++ You can cut thick pork chops in half lengthwise – but if you do, don’t cook pork as long. Maybe 2 minutes on each side.
1 egg, beaten
2 cups (more or less) Italian bread crumbs ++ Or ‘Panko’ with Italian seasoning!
2 Tbs. sesame seeds

SALAD DRESSING ++ Teriyaki Salad Dressing is very rich and delicious – but a little goes a long way. I recommend ‘drizzling’ rather than ‘pouring’ this dressing!! ; o )

2 Tbs.soy sauce
1 Tbs. teriyaki sauce
2 Tbs. brown sugar
2 Tbs. oil oil
3 Tbs. water
freshly cracked pepper, to taste
‘Spring Mix’ salad greens
cherry tomatoes, cut in half
sesame seeds to sprinkle on top

METHOD

In a small saucepan over medium heat whisk together 2 Tbs.soy sauce, 1 Tbs. teriyaki sauce, 2 Tbs. brown sugar, 2 Tbs. oil oil, 3 Tbs. water and freshly cracked pepper, to taste. Heat to simmering, lower heat and simmer on low for 2 minutes. Allow to cool while you prepare the pork chops. Makes 1/2 cup.

In a shallow bowl beat 1 egg. Add a bit of salt and pepper. Place 2 cups Italian bread crumbs on a plate. One by one, dip boneless a pork chop into beaten egg, then coat with bread crumbs. ++ I find it helps the bread crumbs to adhere if you press them down a bit with your hand.

Set pork chops aside. Add 3 Tbs. canola or olive oil in a large skillet and heat over medium-high heat until hot. ++ Here’s a trick for checking if the pan is hot enough – sprinkle in a bit of water. If the water sizzles, the pan is hot enough.

Add your pork chops to the pan and cook approximately 3 minutes per side, depending upon the thickness of the chop. ++ You may have to lower heat after a few minutes.

++ You want the pork to be slightly pink on the inside so it’s juicy and flavorful.

++ Here’s a trick which helps the bread crumb coating stay on – try not move the pork chops around in the pan until the time to turn them over. This gives the bread crumb coating time to set.

While pork is cooking, arrange salad greens, either in 4 plates or a large serving bowl. Add cherry tomatoes, cut in half.

Drain cooked pork on a paper towel lined plate. Cut pork into bite-sized chunks and add to the salad.

Drizzle on the teriyaki dressing and sprinkle salad with sesame seeds. Enjoy! ++ Remember to ‘drizzle’ rather than ‘pour’ – you can always add more.

Crispy Sesame Pork with Mixed Greens, Cherry Tomatoes & Teriyaki Salad Dressing - myyellowfarmhouse.com

Crispy Sesame Pork with Mixed Greens, Cherry Tomatoes & Teriyaki Salad Dressing

I cut thicker boneless pork chops in half ’cause that’s what I had on hand.

Recipe adapted from “Good Housekeeping – 20-MINUTE MEALS”, April 2015.

February 21, 2016March 8, 2016

My Yellow Farmhouse - Cooking with Love!14 Comments

Big, Fat, Fluffy Southern Style Biscuits – Prepared Two Ways!

USE - Southern-Style Biscuits No. 2 - myyellowfarmhouse.com — Makes 11 – 12 yummy biscuits!

This Massachusetts Yankee (of French Canadian descent) has been searching for a long, long time for a really good recipe for Southern Style Biscuits. I’m talking biscuits that are soft and flaky inside, with a slightly crunchy, buttery top.

Believe me, I’ve prepared enough ‘so so’ biscuits to know when I’ve finally found a great recipe – and, actually I found (and adapted just a bit) two excellent recipes! To quote a series of books – these recipes could be called ‘Southern Style Biscuits for Dummies’!

++ In true ‘Cecile Style’, the first time I prepared the 2nd biscuit recipe I didn’t have any vinegar. So I substituted ‘Newman’s Own Balsamic Vinaigrette Dressing’. And, how about this, the biscuits were wonderful !

Quick Story About My Cast Iron Skillet.

We usually went camping for our vacations when I was a child…. that is, when we actually went on a vacation. (I grew up during the 1950s in a working class neighborhood.) During one of those trips we woke up to find our cast iron skillet missing.

My father followed the trail of the raccoon who had absconded with it. At the end of the trail he found not only our cast iron skillet but another one as well, which he brought back. And that’s the story of the cast iron skillet I use today – – which is the one my father found in the woods laying along side ours!

TIPS !!

Learn from my mistakes….. 1. Make sure the butter is super cold 2. Ignore directions telling you to ‘ cut slivers of butter with a potato peeler’ … simply because the butter is far too warm (from your hands) by the time you’re done 3. Cut the butter into the flour, baking powder, salt mixture quickly. If there’s tiny hunks of butter, so much the better. 4. Keep the kneading down to a minimum. The more you knead, the softer the dough gets as the butter warms up. 5. The VERY best way to bake Southern Style Biscuits is in a cast iron skillet. I tried… several times… using a cookie sheet but I just wasn’t happy with the results.

Biscuit Recipe No. 1 – ‘Southern Style Baking Powder Biscuits’

INGREDIENTS Yield = 11 – 12 biscuits

2 cups flour
1 tsp. salt
1 tsp. sugar
1 Tbs. baking powder
1/2 cup (1 stick) butter, chilled
3/4 cup milk ++ At least 2%
++ butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

METHOD Preheat oven to 425 (F) Butter a cast iron skillet

++ I used a 10″ cast iron skillet but a 12″ will work just as well !!

In a medium bowl mix 2 cups flour, 1 tsp salt, 1 tsp sugar & 1 Tbs. baking powder. Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives. Mix milk (at least 2%) into flour mixture until just combined.

Turn dough out onto a floured surface. I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time. Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle. Cut with 2 1/2″ biscuit cutter – or a glass of similar size. Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this recipe, you should have three biscuits in the middle.) Brush tops with melted butter.

Bake 18 – 20 minutes. (Mine were ready in 18 minutes.) To check for doneness, insert a knife or toothpick in the middle biscuits. No dough should stick. Let biscuits cool for a few minutes… that is… IF YOU CAN !! Enjoy!!

Biscuit Recipe No 2 – ‘Southern Style Biscuits’

Recipe includes vinegar, baking powder & baking soda.

But…. if you have buttermilk.. or dried buttermilk, as shown below, then skip the vinegar!

No buttermilk? This is a great product. Just remember to refrigerate after opening!

USE - Southern-Style Biscuits No 1 - myyellowfarmhouse.com (2) — Makes 11 – 12 yummy biscuits!

INGREDIENTS Yield = 11 – 12 biscuits

2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. white sugar
1/2 cup (1 stick) butter, chilled
1 Tbs. vinegar – plus enough milk (at least 2%) to make 3/4 cup
++ OR 3/4 cup buttermilk
++ OR 3/4 cup 2% milk & add I Tbs. dried buttermilk to dry ingredients
butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

METHOD Preheat oven to 425 (F) Butter a cast iron skillet

++ I used a 10″ cast iron skillet but a 12″ will work just as well !!

In a medium bowl mix 2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt and 1 Tbs. white sugar. Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives. Pour in 3/4 cup buttermilk. (OR place 1 Tbs. vinegar (I used apple cider vinegar) in a measuring cup and add enough milk (not less than 2%) to make 3/4 cup). Mix milk/vinegar (or buttermilk) into flour mixture until just combined.

Pat down the dough using your fingers to form an 8″ circle. Cut with 2 1/2″ biscuit cutter – or a glass of similar size. Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this first recipe, you should have two biscuits in the middle.) Brush tops with melted butter.

Need a bit of inspiration for what to serve with your biscuits?

How about Salisbury Steak from ‘Rufus’ Guide’ ?

Here’s the link for the delicious Salisbury Steak recipe!

Breakfast Time? Perfect white gravy from ‘Mom of the South’.

Here’s the link to ‘Mom of the South’ and her recipe for perfect white gravy!

++ Biscuit recipe No. 1 adapted from ‘Mom of the South’. Biscuit recipe No. 2 adapted from ‘Allrecipes.com’.

January 30, 2016February 4, 2016

My Yellow Farmhouse - Cooking with Love!33 Comments

Cheesy Roasted Red Pepper and Pepperoni Calzone – Quick, Easy & Good ! (Uses pre-rolled and pre-formed pizza dough!!)

Cheesy Roasted Red Pepper and Pepperoni Calzone is loaded with several types of Italian cheeses, roasted red peppers and pepperoni. And better yet, its prepared with pizza dough found in the refrigerator section of your market and jarred roasted red peppers, which makes this calzone ‘Quick, Easy and Good’!

There is a bit of chopping, and about two seconds spent mixing the two eggs with a few spices and the Italian five-cheese mix, then it’s simply a matter of layering the ingredients on one half of the pizza dough, folding up the calzone and baking it.

INGREDIENTS

2 large eggs
2 Tbs. roughly chopped Italian parsley
1 cup Italian five-cheese mix – OR – 1 cup mozzarella
1/8 tsp. Italian seasonings
1/8 tsp. salt
1 tube refrigerated pizza dough

++ I used ‘Wewalka Classic Crust’. The dough is rolled in a layer of parchment, so you don’t have to worry about cutting a piece of parchment paper.

++ If you can’t find ‘Wewalka’, use a tubed refrigerated pizza dough. Of course, you could make your own pizza dough but the cooking times may be slightly different. (You will need a 9″ x 12″ rectangle.)

4 ounces thinly sliced pepperoni, sliced into strips
1 1/2 cups jarred fire-roasted red peppers- sliced and drained
9 slices provolone cheese

TIPS

I placed the pizza dough on the baking sheet when I first began preparing the topping ingredients, but found the dough had dried out a bit on the edges. I suggest placing the pizza dough on the parchment-lined baking sheet a few minutes before you’re ready to put on the toppings. ++ If the dough does become dry on the edges, it won’t hold together. Just moisten one of the edges with a bit of water using your fingers and it’ll hold just fine!

As I mentioned above, I used the new pizza dough which comes rolled in parchment paper. If you buy another type of prepared dough, be sure to line your baking sheet with a piece of parchment paper. You’ll be glad you did because the parchment paper will contain any drips and keep the calzone from sticking.

METHOD Oven at 400F Bake for a total of 30 minutes

In a small bowl, briefly beat two eggs. Mix in 1/8 tsp. Italian seasonings and 1/8 tsp. salt. Set aside half the egg mixture. To the other half, add 1 cup shredded Italian five-cheese mix (or 1 cup shredded mozzarella). ++ You’ll be using half the egg mixture as the first layer of the calzone. The second half is brushed on top of the uncooked calzone.

Chop 4 oz. thinly sliced pepperoni into strips. Chop the roasted red pepper into strips. You should have 1 1/2 cups. Drain in a colander and place strips on a few sheets of paper towels.

On one side of the pizza dough spread the egg and shredded cheese mixture, being sure to to leave a 1″ border around the edges free of filling. Next place pepperoni strips, followed by the drained, roasted red pepper strips. And finally add the 9 pieces of provolone. ++ SEE PHOTOS BELOW

Fold over the other half of the pizza dough, making sure the edges meet. Using your fingers, press dough down so both sides stick together – fold edges under. Using a sharp knife, cut a few vent slits on the top of the calzone.

Bake calzone for only 15 minutes. Remove from oven and brush with reserved egg mixture. ++ You don’t have to use every single drop of the remaining egg mixture.

Return calzone to oven and bake until crust is golden – about another 15 minutes. By this time the filling should be bubbling. ++ A bit of oil from the pepperoni may bubble out but the parchment paper will catch it.

Allow calzone to rest 5 – 8 minutes, which helps the melted cheeses to set up a bit. Cut into 12 pieces and – enjoy!!

++ If you chose, you can serve your creation with some marinara dipping sauce.

Step-by-Step Photos – ‘Cheesy Roasted Red Pepper and Pepperoni Calzone’

1 - Cheesy Roasted Red Pepper and Pepperoni Calzones

2 -Cheesy Roasted Red Pepper and Pep. Calzones

3 - Cheesy Roasted Red Pepper and Peperoni Calzones

4 - Cheesy Roasted Red Pepper and Pepperoni Calzone

5 - Cheesy Roasted Red Pepper and Pepperoini Calzone

6 - Cheesy Roasted Red Pepper and Pepperoni Calzone

7 - Cheesy Roasted Red Pepper and Pepperoni Calzone

8 - Cheesy Roasted Red Pepper and Pepperoni Calzone

9 - Cheesy Roasted Red Pepper and Pepperoni Calzone

10 - Cheesy Roasted Red Pepper and Pepperon Calzone

11 - Cheesy Roasted Red Pepper and Pepperoni Calzone

January 4, 2016January 9, 2016

My Yellow Farmhouse - Cooking with Love!12 Comments

Chocolate ‘n Walnut Streusel Coffee Cake

The ingredients for ‘Chocolate ‘n Walnut Streusel Coffee Cake’ are probably already in your cupboard. Plus, it’s quick and easy to prepare!

This recipe makes enough for breakfast or ‘tea time’, with a bit left-over for snacking …. any time of the day. Coffee cake is not ‘just for breakfast anymore’! ++ YIELD – approximately 12 pieces Greased 9 x 9 pan Oven at 350 F Bake for 25 – 30 minutes

Ingredients

1/3 to 1/2 cup chopped walnuts ++ I like a LOT of nuts, so I added 1/2 cup.
1 Tbs. cocoa powder
1/4 cup packed brown sugar ++ Packed means the brown sugar is pressed down in the measuring cup – not lightly spooned in.
1/2 cup sugar
2 Tbs. softened butter
1 tsp. vanilla
1 egg
2 cups Bisquick baking mix ++ I’ve included a recipe for making your own ‘baking mix’ at the end of this post.
3/4 cup milk

++ I highly recommend putting a small amount of confectionery (icing) sugar in a strainer and then gently shaking it over the baked & cooled coffee cake. Not only will your coffee cake look nicer but the sugar adds a bit more sweetness. (‘Chocolate ‘n Walnut Streusel Coffee Cake’ isn’t overly sweet.)

Method

Combine 1/3 to 1/2 cup chopped walnuts, 1 Tbs. cocoa powder and 1/4 cup packed brown sugar in a small bowl. Set aside. In a medium bowl beat 1/2 cup sugar, 2 Tbs. softened butter and 1 tsp. vanilla. Add egg and beat until fully combined. Add 1 (of the 2 cups) of Bisquick to sugar/butter/egg mixture and beat to combine. Add 1/2 the milk and beat to combine, scraping bowl occasionally. Repeat with remaining 1 cup of Bisquick and and rest of the milk.

Spoon half the batter into a greased 9′ x 9′ baking pan. Sprinkle on the walnut/cocoa powder/brown sugar mixture. Spoon remaining batter on top. Using a knife, swirl the batter to make a marble pattern.

Spoon remaining batter on top. Using a knife, swirl the batter to make a marble pattern.

Bake at 350F for 25 – 30 minutes. Check for doneness at 25 minutes by inserting a sharp knife into the center of the coffee cake. If the knife comes out clean, your coffee cake is fully cooked.

Place baking pan on a wire rack to cool coffee cake a bit. ++ The coffee cake doesn’t have to be totally cool before you cut into it…. which is a BIG PLUS!! (I am sooo bad – I ate three pieces in one go! The coffee cake was warm, delicious and perfect with a glass of cold milk.) ENJOY!!

– – – – – – – – –

SUBSTITUTE FOR ‘BISQUICK’ BAKING MIX

Yield 6 cups / Units US

Ingredients

• 6 cups all-purpose flour • 3 Tbs.baking powder • 2 Tbs. powdered sugar • 1 1/2 tsp. salt • 3⁄4 tsp. baking soda • • 9 Tbs. canola oil

Method

Whisk together 6 cups all-purpose flour, 3 Tbs. baking powder, 2 Tbs. powdered (icing) sugar, 1 1/2 tsp. salt and 3⁄4 tsp. baking soda. Using an electric mixer set on low, slowly mix in canola oil until no lumps remain and mixture is a uniform texture – about a minute. Store in an airtight container. ++ Recipe for preparing substitute for Bisquick Baking Mix courtesy of – – http://www.food.com/recipe/original-bisquick-baking-mix-copycat-357101

May 9, 2015May 16, 2015

My Yellow Farmhouse - Cooking with Love!21 Comments

‘A Little Help from My Friends’ Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting

Sweet Little ‘G’… who happens to be a big fan of Chocolate Raspberry Cupcakes. (Notice she ate the ENTIRE cupcake…. but left the blueberries!)

– – – – – –

I like to use the title ‘A Little Help from My Friends’ when a recipe utilizes prepared mixes etc. With ‘A Little Help from My Friends’ you can whip up something delicious in very little time – yet the result tastes as if you’d ‘slaved away’ !!

My recipe for Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting includes a chocolate cake mix prepared with raspberry jam. Your friends and family will be surprised to learn the delicious chocolate frosting is simply whipped topping mixed with cocoa powder and vanilla.

For a more ‘adult taste, you can add some Chambord liqueur – OR – add a few tablespoons of dark rum. As they say in New York City, “What’s not to like!?”

Today is Valentine’s Day and I plan to share some of my Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting with friends as a special Valentine’s treat. Happy Valentine’s Day to all of you.

INGREDIENTS FOR CUPCAKES Yield = 18 large cupcakes For 24 cupcakes, fill sections with less cake mix

one Dark Chocolate cake mix… prepared according to directions
1/4 cup seedless raspberry jam
+++ If adding Chambord or dark rum – substitute 1/4 cup Chambord or dark rum for 1/4 cup of the water. ++ Up to 1/2 cup Chambord or dark rum can be substituted for water.

Prepare Dark Chocolate cake mix according to directions – but remove 2 Tbs. water from the amount of water called for in the recipe. Add 1/4 cup seedless raspberry jam. Mix cupcake batter on low to blend ingredients – then beat 2 minutes until batter is smooth. Line cupcake tins with cupcake liners OR lightly grease each section. Fill each section 3/4s full. Bake cupcakes according to package directions.

++ I find it really helps to use a small measuring cup to scoop out the batter and fill the sections.

++ The cupcakes liners I used are called ‘Parchment Lotus Cups’. They’re sold by ‘PaperChef’.

Remove cupcakes from baking pan and allow to cool on a rack for 20 – 25 minutes – or until cupcakes no longer feel warm. ++ To test if cupcakes are done, insert a sharp knife or toothpick into the center. If knife or toothpick comes out clean – the cupcakes are ready.

INGREDIENTS FOR WHIPPED CHOCOLATE FROSTING

2 (8 oz.) containers of ‘Cool Whip’ whipped topping
6 Tbs. cocoa powder
1 tsp. vanilla extract

Place 2 (8 oz.) containers of ‘Cool Whip’ whipped topping into a medium-sized bowl, along with 5 – 6 Tbs. cocoa powder and 1 tsp. vanilla extract in a medium-sized bowl. Mix with a large spoon until well-combined. ++ A bit of confectionery/powdered/ icing sugar can be added if you wish. Spread whipped frosting on cupcakes and that’s it. Talk about ‘Quick, Easy and Good’ Enjoy!