Saturday, October 24, 2009
from How To Be A Domestic Goddess by Nigella Lawson.
Suggestion: 9" spring form pan
for the crust:
3/4 c plus 2 T (or 7 ounces) graham cracker crumbs
scant 1/4 cup softened, unsalted butter
(you can add 1T of cocoa powder to make a chocolate variety, but she stresses avoiding using chocolate graham crackers cuz they're hard to cut after baking)
for the filling:
5 large egg yolks
14 oz can sweetened, condensed milk
zest of 3 limes (I had to buy a zester, too! always wanted one)
1/2 c plus 2 T lime juice (of 4-5 limes, I found out)
3 large egg whites
--Preheat oven to 325, and put in a baking sheet
--Mash the graham crackers and butter together and press into the pan evenly, going a little up the sides, then chill while you make filling
--beat egg yolks until thick, then add condensed milk, grated zest, and lime juice.
--whisk egg whites separately until soft peaks form, then fold gently into yolk goo
--pour into the pan and cook for 25 minutes (ended up being 30 in my oven), or until filling is firm. It puffs a little, then falls during cooling - hey, as Nigella puts it, "that's the deal".
--cool on rack before unmolding, and chill well
Tuesday, October 20, 2009
I have a cookbook called Organic Kitchen that separates the recipes by season, using seasonal ingredients. I got it at a moving sale at a Barnes and Noble in Augusta last year. I got a lot of cookbooks, actually, for about a quarter of the cover price. Eric and I walked out of the bookstore with at least 30 books. I'm going to cook some of the fall recipes, and I'll tell you about them, because many of the dishes are ones I haven't seen anywhere else.
Saturday, October 17, 2009
Thursday, October 15, 2009
Wednesday, October 14, 2009
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs, beaten
- 1 1/4 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 4 oz crushed pineapple, well drained
- 1 cup coarsely chopped pecans
- 2 cups very ripe bananas
- 16 ounces cream cheese, softened
- 1 cup butter, room temperature
- 2 pounds confectioners sugar (I know, I know)
- Extra nuts for garnish (if desired)
For the Cake: Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and the pecans (saving a few to garnish the top of the cake). Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
For the Frosting: Combine cream cheese and butter; cream until smooth. Add powdered sugar a little at a time (you might not need all of it--it's always easier to add more than to remove it!), beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top with leftover pecans (or you might want to add more if you like a crunchier cake-top).