70's Birthday Party with 'My Mother's Cookbook: Freshly Real' Raises $$$$ for the Children's Hospital of Philadelphia

A GREAT time was had by all at the 70's Birthday Bash to raise funds for Children's Hospital of Philadelphia and celebrate the 70th birthday year of Nancy, Nancy, John, Laura, Joy and Ara in Miami Beach on August 26th. Over 60 friends ate and danced the evening away to celebrate 540 years of combined good living. Featured desserts from My Mothers Cookbook Freshly Real were Victoria Sponge Cake and Strawberry Rhubarb Pie..... the recipes are posted in this blog.....
Everyone received an Oven Mitt from My Mothers Cookbook Freshly Real as a thank you for their  generosity to Children's Hospital of Philadelphia.

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Nancy and Nancy welcome friends to the 70's birthday bash and The Children's Hospital of Philadelphia fundraiser

Nancy, Nancy, John, Laura, Joy and Ara celebrate their 70th birthday year

Chris and Doug get in the party spirit   

A little Latin spirit on the Miami dance floor

 Nancy, Nancy and John have a little fun

Strawberry Rhubarb Pie ..... Fruit Pies from the garden

Mid and late summer present the most amazing variety of fresh fruits for pie making. Strawberries and rhubarb reach peak flavor at just about the same time in July. Strawberries are easy to find, but rhubarb may be a bit more challenging, depending on where you live. It can also sometimes be found in the supermarket freezer section. Rhubarb grows at the 'bottom of the garden' where there is space for the large plant to spread out. The stalks are the fruit but the leaves can be toxic. Rhubarb is a very sour fruit but when combined with the sweetness of strawberries and a bit of sugar, can taste incredible.

Strawberry Rhubarb Pie

Portions: 8 slices from a 9 inch pie

Equipment:

Mixing bowls, large and small

Cutting board 

Rolling pin  small

9 inch pie pan

Pastry brush

Cooling rack

Measuring cups

Measuring spoons

Ingredients:

1 box of 2 refrigerated or frozen pie crusts

3 tablespoons of flour for rolling the pie crusts

2 cups of rhubarb out in 1/2 inch pieces

3 cups of cut strawberries 

1 1/3 cups of white granulated sugar

1 egg white at room temperature

Instructions:

Preheat oven to 425 degrees F.

Strawberry Rhubarb Pie Filling

1. Cut the rhubarb stalks into 1/2 inch pieces. If the stalk is very thick cut it in half and then cut into pieces. 
2. Cut the strawberries in half, and if large berries, into quarters.
3. Combine the berries and rhubarb pieces in a large bowl and add the sugar and tapioca. Gently fold the dry ingredients with the fruit until all of the fruit has been covered. Set aside for 20 to 30 minutes at room temperature. 
4. Just before pouring into the bottom pie crust, mix again gently.

Pie Crust

1. Bring pie crusts to room temperature before using.
2. On a cutting board sprinkle a thin layer of flour. Roll out one pie crust on the board. Rub a small amount of flour on a small rolling pin.
3. Gently roll the pie crust flat and even around the edges. Repeat this process for the second pie crust and hold ready to cover the strawberry rhubarb mix. 
4. Place the pie pan next to the rolled out crust. Gently lift the pie crust over the edge of the pan, sliding it into and over the pie plate. The bottom crust should extend over the edge of the pie pan.
5. Pour the fruit, sugar and tapioca mix into the bottom pie crust. Spread out the mixture evenly keeping the sugar and tapioca mix at the center of the top of the fruit in the pie shell. 
6. Place the top pie crust gently over the strawberry rhubarb pie mix so that it is even with the bottom pie crust around the edges.
7. With your fingers, bring the two pie crusts together and 'crimp' the two crusts together to create small waves around the edges of the pie. This will seal the pie so that the pie juices do not leak out and over the edge of the pie.
8. Gently whip the egg white and brush it over the crimped edges of the pie crust.
   
9. With a sharp knife cut 8 long slits evenly in the top of the pie. Be careful to keep them evenly spaced. Do not cut into the center of the pie or down to the edge of the pie crust. This will allow steam to escape and some red juice to seep through. It will also identify 8 slices of pie and make it easier to cut when serving.
10. Place the pie in the center of the oven for 25 minutes. Do to let the pie crust edges burn.
11. Place tin foil around the edges of the pie crust that has turned brown and continue baking for another 20 to 25 minutes, checking to make sure that the top crust is not burning.
12. Remove from the oven and cool on a baking rack.
13. Serve with whipped cream or ice cream.

Victoria Sponge Cake.... A Farm House Recipe

Victoria Sponge Cake.... two layers of sugar, eggs and butter filled with raspberry jam and, if you like, whipped cream. Dust on top with powdered sugar and serve with tangy raspberries and freshly whipped heavy cream. Queen Victoria had this as a favorite tea time cake. This traditional farm house  recipe weighs three eggs and uses that weight to measure sugar, flour and butter. Baking is chemistry and this is the old fashioned way to bake.

Victoria Sponge Cake

Portions: 6 to 8 slices from a 9 inch cake

Equipment:

Kitchen scale

Large bowl

9 inch cake pan

Sifter

Mixing spoons 

Parchment paper

Kitchen string

Ingredients:

3 large eggs

Unsalted butter

White granulated sugar

Self rising flour

1 teaspoon of vanilla

1/4 teaspoon of salt 

Raspberry or other fruit preserve jam

Instructions:

1. Preheat oven to 320 degrees F.
2. Grease one 9 inch round cake pan with vegetable shortening.
3. Using parchment paper, cut one round liner for the bottom inside of the cake pan and place on the bottom of the greased cake pan. 
   
4. Weigh the three eggs on the kitchen scale. This weight is the weight for all the other ingredients; flour, butter and sugar. All ingredients should be at room temperature.
5. Weigh out the sugar to the same weight as the 3 eggs.
6. Weigh out the flour to the same weight as the 3 eggs.
7. Weigh out the butter to the same weight as the 3 eggs.
8. Cream the butter until it is soft and smooth. Cream the butter and sugar together in a mixing bowl.
9. Beat the three eggs together until well mixed.
10. Mix in slowly 2 tablespoons of beaten egg, 1 tablespoon at a time, into the butter and sugar. With the last of the beaten egg add 1 tablespoon of flour to the sugar and butter mix. Add the vanilla and salt. 
11. Gently fold the remaining flour into the egg, sugar and butter mix. The mixture should be creamy and not thin. If the mixture is too thick add 1 1/2 tablespoons of milk.
12. Place the greased cake pan with the parchment paper liner on a flat even surface. Pour the cake batter into the pan and spread the batter evenly in the pan.
13. Place the cake pan in the middle of the oven and bake for 40 minutes. At 35 minutes insert a toothpick into the center of the cake. If it comes out clean remove from the oven and place on a cooling rack. If there is wet batter on the toothpick return the cake to the oven for another 5 to 10 minutes. Be careful not to burn the sides of the cake.
14. Remove the cake from the oven and, with both hands, hold the pan and gently tap it on the counter to help prevent the center of the cake from sinking. Cool for 10 to 15 minutes.
15. Place a cooling rack over the top of the cake pan and flip the cake pan over. 
16. Lift the cake pan off of the cake.
17. Gently remove the parchment paper from the bottom of the cake.
18. Place a cooling rack on the bottom of the cake and flip back over. Let the cake cool completely.
19. Cut a piece of kitchen string that will go around the cake twice. Put the cake string around the outside of the center of the cake, making sure that it is even all around. 
    
20. Holding one end of the string in each hand, cross the ends over your hands and very slowly keep pulling the string through the cake until the string is one straight line and pull it out of the cake. 
21. There will now be two layers for the cake. Brush off any crumbs form the sides of the cake layers.
22. The cake should be completely cool before spreading fruit preserve on the top of the bottom layer.
23. Place the top layer on the filling. Sift confectionary sugar lightly over the top of the cake.
24. Cut the sponge cake with a sharp cake knife or server.

Whipped Cream

Equipment:

Stainless steel bowl 

Electric mixer or whisk

Spetula

 Ingredients:

1 cup of heavy whipping cream

1/4 cup of white granulated sugar (if desired)

Instructions:

1. Put a stainless steel bowl into the freezer to become chilled
2. In the cold steel bowl pour one cup of heavy whipping cream. 
3. With a whisk or electric mixer beat the cream until is it thick and forms peaks. Add sugar if desired and beat into the whipped cream. 
4. The whipped cream will hold in the refrigerator before assembling the cake.
5. Whipped cream can be spread over the fruit preserve, as in this picture. The Victoria Sponge Cake filling may also be just whipped cream. 

Strawberry Shortcake ..... Fresh and Real for Summer 2017

Here's a traditional shortcake biscuit recipe for STRAWBERRY SHORTCAKE.. plump, fresh, juicy whole strawberries crushed, with just a bit of sugar, till the juices run over..... Heavy cream whipped to top it all off. Whatever your favorite summer barbecue meal, this is a perfect way to end it. Let us know how your version goes. 

Strawberry Shortcake

Shortcakes

Equipment:

Medium bowl

Measuring cups

Spatula

Large spoon

Pastry brush

Ingredients:

3 cups of biscuit mix (Bisquick is my preferred)

1 cup of whole milk

1/4 cup of white granulated sugar

1/4 cup whole butter

Instructions:

1. Preheat the oven to 425 degrees F.
2. In a large bowl mix 3 cups of biscuit mix, 1/4 cup of sugar. 
3. Add the 1 cup of milk slowly, as the dough forms. 
4. Melt the butter and mix into the mixture until a sticky dough forms.
5. With a metal spoon drop large spoonfuls of dough onto the baking pan. Brush the top of the biscuits with milk to help brown. To help prevent burning, run the cold baking sheet under water so beads of water form on the pan, then drop on the spoonfuls of dough. 
6. Bake for 10 to 12 minutes until light brown. Watch that the biscuits do not burn on the bottom and edges. Remove from the baking pan and place on a cooling rack.

Strawberry Mix 

Equipment:

Large bowl 

Colander 

Measuring cup

Potato masher

Sharp knife

Ingredients:

4 pounds of strawberries yield 4 cups of cut up strawberries

1/2 cup of white granulated sugar

Instructions:

1. Select 5 or 6 of whole strawberries for garnish. and set aside.
2. Cut the strawberries into halves and quarter pieces. Place in a bowl.
3. Pour 1/2 cup of sugar over the strawberries.
4. With a potato masher, press the strawberries until they have broken apart and the juice is released.
5. Set to the side and keep at room temperature. The strawberries should be served at room temperature for the flavor to be at its best.

Whipped Cream 

Equipment:

Stainless steel bowl 

Electric mixer or whisk

Spetula

 Ingredients:

1 cup of heavy whipping cream

1/4 cup of white granulated sugar (if desired)

Instructions:

1. Put a stainless steel bowl into the freezer to become chilled.
2. In the cold steel bowl pour one cup of heavy whipping cream. With a whisk or electric mixer beat the cream until is it thick and forms peaks. Add sugar if desired and beat into the whipped cream. 
3. The cream will hold in the refrigerator for an hour or so before assembling the cake. 
4. This dessert can be assembled when the shortcakes are warm or at room temperature. To assemble, while warm, cut the shortcakes in half sideways.
5. Set each shortcake on a dessert plate.
6. On the bottom half of the shortcake, place a large spoon full of  crushed strawberries. Set the top of the biscuit on the strawberries. Spoon whipped cream over the biscuit and strawberries. Top with a fat whole strawberry.

Sourful Springtime Treat: The 6 egg white Lemon Meringue Pie

Spring time has sprung and with it the light sweet treats of celebration parties and family dinners. Lemon Meringue Pie was a spring and summer dessert from My Mother's Kitchen .... the light texture of the meringue topping and tangy lemon filling. It's easier to prepare than it looks.... try out this recipe.

Lemon Meringue Pie

Portions: 8 slices from a 9 inch pie

Cooking notes: this recipe has three separate steps:

• Pie crust bottom crust only

• Lemon curd pie filling

• Meringue topping         

1. The bottom pie shell for lemon meringue pie needs to be baked and cooled before the lemon pie mix is poured into it and baked. Be sure to allow enough time to do this step.
2. The lemon curd pie filling recipe uses 3 large egg yolks. The meringue topping recipe uses 6 large egg whites. Separate the egg yolks and egg whites as you begin to prepare the lemon curd filling. If you are not going to prepare the meringue topping right after the filling is finished being cooked, set the egg whites in the refrigerator. Remember that the egg whites need to be at room temperature before beginning the meringue topping.
3. The filling can be prepared one or two days before and refrigerated, prior to adding the meringue topping. It must be brought to room temperature before pouring into the pre- baked pie crust. 
4. This recipe for lemon curd is sour, not sweet. To make a sweeter lemon curd, use less lemon juice.
5. The meringue should be prepared and baked the day that the pie is going to be served. It can be done several hours before or just prior to serving.

Equipment:

9 inch pie pan

Mixing bowls

Saucepan with thick steel bottom

2 cup measuring cups

Whisk

Grater for lemon rind

2 side dishes 

Egg beater or electric beater

Ingredients:

Lemon curd pie filling 

3 large egg yolks at room temperature

6 tablespoons of fresh lemon juice

1 1/2 tablespoons of grated lemon rind

3 tablespoons of butter

1 1/2 cups of sugar

1/3 cup of cornstarch

1 1/2 cups of water

Meringue

1/2 teaspoon of cream of tartar

6 large egg whites at room temperature 

8 tablespoons of white granulated sugar

Pie Crust

One prepared pie crust

Instructions:

Pie Crust

1. Preheat the oven to 450 degrees F.
2. Roll out the pie crust to even the edges.
3. Place in pie plate.
4. Turn the edges of the pie crust under each other.
5. Crimp the pie crust evenly over the edges of the pie plate.
6. Prick the bottom of the pie crust with a fork to allow moisture from the crust to escape as steam.
7. Bake the pie crust for 10-12 minutes to just cook the bottom of the pie crust. Do not allow the bottom pie crust to bubble up. Prick with a fork or knife if it starts to do so. To keep the pie crust from bubbling up there are a variety of bakers tools and techniques available. The simplest of these is to put a circle of parchment paper on the pie crust and cover with uncooked beans or rice. When the cooking time is finished, lift off the paper with rice or beans before filling with lemon curd. 
8. Pie crust must be cooled before filling with lemon curd.

Lemon curd pie filling

1. In a steel saucepan with a thick bottom, mix the sugar and the cornstarch. To this mix, slowly add the water, stirring to remove any lumps. 
2. Over medium heat bring the mixture to a boil, constantly stirring. The mixture should thicken as it begins to boil. Boil for 2 minutes.
3. Separate the 3 eggs, keeping the yolks in one bowl and the whites in another. Do not allow any egg yolk to mix into the egg whites as egg yolk stops the thickening process when the egg whites are whipped. 
4. Beat the egg yolks together. Remove the pan from the heat and slowly beat the egg yolks into the sugar and cornstarch mixture. Do not allow the eggs to cook into scrambled eggs.
5. Return to the heat when the eggs are stirred into the mixture and bring back to a boil. Boil for 2 minutes.
6. Remove from the heat and stir in 3 tablespoons of butter, 5 tablespoons of lemon juice and 1 1/2 tablespoons of grated lemon rind, until well blended. The mixture should be thick, with a light yellow color. 
7. Pour the lemon curd mixture into the baked pie shell and set on a cooling rack to firm up.

Meringue

1. Preheat oven to 400 degrees F.
   
2. In a clean bowl separate 3 eggs into a dish of egg whites and a dish of egg yolks. Refrigerate the egg yolks. To these 3 egg whites, add the 3 egg whites from the lemon curd recipe, for a total of 6 egg whites. 
3. With an electric or hand egg beater, beat the egg whites together.  Add 1/2 teaspoon of cream of tarter and beat until the egg whites are frothy.
4. To the egg white mix slowly beat in the sugar, a tablespoon at a time.
5. Beat this mixture until the egg whites form stiff and glossy peaks.
6. When the meringue is stiff, spoon onto the lemon curd filling, working from the edge of the crust to the middle of the pie. Be sure to cover the edge of the crust to seal the pie.  Swirl the meringue with the bottom of a large spoon to form peaks and curls in the meringue. 
7. Place in the middle of the oven and bake for 10 minutes. Let the peaks of the meringue gently brown and remove from the oven. Do not allow the meringue to get too brown and over-cook, as this will cause the meringue to weep.
8. Set on a cooling rack where it is warm and free of drafts. The movement of cool air from an air conditioning vent or window can cause the meringue to fall.
9. Cut the cooled lemon meringue pie with a sharp knife. 

Look what's going on in Miami! Sunday Dinner on Saturday night sampling Cookbook recipes.....

Friends Laura, Joy, Tracy, Sharon, Susan and I have a favorite meeting place, around my dining room table for SUNDAY DINNER ON SATURDAY NIGHT.... sampling recipes from My Mothers Cookbook; Freshly Real. It looks like everyone was really hungry. The Baked Ham and Cranberry Relish Mold were great. Green Beans Almandine and Boston Baked Beans were also on the menu.
Nancy

"A Killer Cake" for the holiday season that gets great reviews

My Grandmother Cornell made a yellow cake with crisco shortening that is really a good cake recipe. It bakes up firm and is easy to frost. The chocolate butter cream frosting recipe is AMAzing..... It is so lump free and goes on the cake layers nice and smooth; soft enough to be swirled around the outside without picking up bits of the cake surface with it. The result surprised me the first time that I made it and it is getting great reviews at holiday parties. Check out the chocolate butter cream frosting recipe and the finished cake below. The yellow cake recipe can be found in 'My Mother's Cookbook: Freshly Real' on iBooks. Happy Holidays to all....... Nancy

Chocolate Butter Cream Frosting

Equipment:

Large mixing bowl

Measuring cups 

Measuring spoons

Spatula 

Sieve

Bakers spatula

Electric mixer or large spoon

Ingredients:

3 ounces of dark unsweetened baking chocolate

3 cups of sifted confectionary sugar

1/3 cup of softened whole butter

4 tablespoons of whipping cream

Instructions:

1. In a double boiler saucepan or microwave, melt three 1 ounce squares of dark unsweetened baking chocolate.
2. Sift the confectionary sugar into a bowl. 
3. Add the softened butter and 4 tablespoons of cream.
4. Cream together until well blended and add the melted chocolate.
5. Blend together until creamy and free of lumps.
   
6. Place the bottom layer of the cake on a flat surface or cake stand.
7. Using a baking spatula, spread the frosting from the center of the cake layer out toward the edges. Cover to the edge of the cake, leaving more frosting in the center than on the edge.
8. Place the second layer on top of the first layer, being careful to center it on the frosting.
9. Start with a large scoop of frosting in the center of the top of the cake and work in one direction forming a wave of frosting around the top of the cake.
10. Around the the side of the cake spread a layer of frosting working from side to side. Cover the side down to the bottom of the cake. Swirl the final layer of frosting with a blunt knife around the top of the cake.