Just dot Food

Butter Bundt Cake with Fresh Strawberries & Whipped Cream

Back in the day, when we lived in Wainwright and had young children, I decided to make cake decorating a part of my culinary repertoire.  That ended up in the purchase of many uniquely shaped cake pans and decorating utinsels. As a result I have decorated many, many wedding cakes.  I hasten to add that is definitely part of my past!!!  I was always looking for cake recipes that would unmould well from the pans and were also tasty.  Recipes for wedding cakes had to be dense enough to withstand the weight and smoothing that rolled fondant needed. This particular recipe is so tasty, it became part of my regular baking collection, even though it started out as the base for a Cinderella birthday cake for our daughter.

It is just a good old fashioned type of cake and has always released well, even from the most intricate of Bundt pan shapes.

Butter Bundt Cake
Serves 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup butter, room temperature
  2. 4 eggs, room temperature
  3. 2 cups sugar
  4. 3 cups flour
  5. 1 tsp. salt
  6. 1 tsp. b.p.
  7. 1/2 tsp. soda
  8. 2 tsp. vanilla
  9. 1 cup buttermilk
Butter Sauce
  1. 1 cup sugar
  2. 1/4 cup hot water
  3. 1/2 cup butter, yes butter, NOT margarine
  4. 1 T. rum flavour
Instructions
  1. Mix cake ingredients in order given. I use a stand mixer to get a very smooth batter.
  2. Pour batter into a very well greased Bundt or tube pan.
  3. Bake at 325 for 55-65 minutes. This is totally dependent upon your oven . . . use your best judgement for how pound type cakes bake in your oven.
  4. Cake tester should come out clean.
  5. Skewer holes in cooked cake with a carving type of meat fork that has good sized tines (that is what I use).
  6. Pour sauce over and let the sauce work its way into the cake.
  7. Let cool for an hour or so.
  8. When you no longer see the sauce sitting on the outside of the cake, turn out and let finish cooling.
Sauce
  1. Bring sugar, water and butter just to a boil ... do not let it boil so much it becomes candy. You will never be able to unmould the cake if you do.
  2. Remove from heat, add rum flavour.
  3. Pour slowly over hot cake letting the cake absorb the sauce.
Notes
  1. Serve with whipped cream and fresh berries of your choice. Strawberries are a wonderful flavour complement.
Just dot Food http://www.justdotfood.com/

 

Sweet & Sour Pork Chops

Now that the dreaded taxes are done I can get back into the kitchen, which is where I really like to be.  Tonight I made pork chops . . I can’t remember the last time I cooked them, let alone the last time I made this recipe. It was a staple during our Wainwright years.

Sweet & Sour Pork Chops
Serves 6
Quick to make and very tasty.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 tsp. ginger
  2. 1 tsp. salt
  3. ½ tsp. pepper
  4. 1 tsp. paprika
  5. ¼ cup flour
  6. 6 pork chops
  7. 1 Tbsp. shortening (I used butter for the flavour)
For the sauce
  1. 1-14 oz. tin of crushed pineapple, juice drained off and reserve
  2. 2 Tbsp. vinegar
  3. 3 Tbsp. brown sugar
Instructions
  1. Coat both sides of chops with dry mixture.
  2. Brown in the butter on both sides.
  3. Remove to baking dish.
  4. Mix the reserved juice from the crushed pineapple with the other sauce ingredients and pour over the pork chops in deep casserole dish.
  5. Top with the drained crushed pineapple.
  6. Bake covered at 350 degrees for 60 minutes.
Notes
  1. I usually serve this with Baked Rice. Tonight I added asparagus tossed in olive oil and herbs with garlic and baked and some cherry tomatoes. Mmmmmmm good.
Just dot Food http://www.justdotfood.com/

Apricot Frangipane Tartlettes

Probably due to my Scandinavian heritage, almond anything is my favourite flavour . . . you could also put mango in that category!!  

Made these tartlettes for Brunch on Good Friday.  They are light, tasty and colourful . . . . just thought they added a Spring touch to the menu.

Use the Easy Mixer Pastry by Duchess Bake Shop for the pastry shells.

Apricot Frangipane Tartlettes
Serves 6
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Ingredients
  1. Pastry . . . I used the Duchess Pastry
Frangipane Filling
  1. 1/2 cup sugar
  2. 1/3 cup butter, room temperature
  3. 3/4 tsp. almond extract
  4. 1/4 tsp. salt
  5. 1 egg
  6. 1/2 cup finely ground blanched almonds
  7. 2 tsp. all purpose flour
  8. 1/2 cup apricot preserves
Instructions
  1. In large bowl combine butter and sugar, mix until light and fluffy.
  2. Add almond extract and salt, mix well.
  3. Add egg and mix well.
  4. Add almonds and flour, mix well.
  5. Use immediately or refrigerate for later use. If refrigerated, bring to room temperature before using.
  6. Spoon about 1 tbsp. of the fiilling into each tartlette shell.
  7. Leftover mixture can be wrapped and frozen for later use.
  8. Bake at 350 degrees for 16 to 19 minutes or until light golden brown.
  9. Remove from pan, cool on rack.
  10. Spread about 2 tsp. of warmed apricot preserves over each tart.
  11. Serve warm or at room temperature.
Notes
  1. I used the 12 - 1/4 cup fluted tartlette pan from the Nordic Ware family of baking wares. Wanted the shells to have the fluted design and they slip out of the pan beautifully, so you don't have to dig at all. Mine was purchased at Barb's Kitchen Centre in Edmonton. I cannot attest to how the silicone fluted tart shells would work.
Adapted from Bundt Entertaining
Adapted from Bundt Entertaining
Just dot Food http://www.justdotfood.com/

Easy Mixer Pastry

  • Easy Mixer Pastry
    Very quick and easy to prepare.
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    Ingredients
    1. 4 cups of all purpose flour (I lightly spoon this into the measure cup)
    2. 1 cup of unsalted butter, cut in 1/2 inch cubes (yes, I use unsalted butter in all my baking)
    3. 1 cup of vegetable shortening, cut in 1/2 inch cubes (I use Crisco)
    4. 1 tsp salt
    5. 1 cup of ice water
    Instructions
    1. Place flour, butter, Crisco and salt in stand mixer bowl with the paddle attachment or if using a food processor, use the blade knife.
    2. Pulse until there are pea size bits of the fat in the bowl. This will not take very long . ..15 seconds or so . . . .. do not overwork the mixture
    3. Add the cold water all at once and mix until dough just starts to come together. Again, do not over process this mixture.
    4. Remove from bowl, divide into three.
    5. Shape into 3 disks, wrap in saran wrap and then put in a ziploc bag and chill for at least 30 minutes.
    6. I usually make mine the day or night before.
    7. Remove from fridge and roll out into shapes required using a dusting of flour.
    8. I use a silpat or a tupperware sheet to roll pastry on. Less sticking and much easier cleanup of the kitchen.
    Notes
    1. Pastry may alse be frozen. When planning to use, let it thaw completely, but still cold for rolling out.
    Adapted from The Duchess Bake Shop
    Adapted from The Duchess Bake Shop
    Just dot Food http://www.justdotfood.com/

Tomato Tart

This is a two part recipe . . . . I am passing on the pastry recipe I have been using, however you could always substitute your own.  This comes straight from one of my new acquisitions, The Duchess Cookbook.

We visited there with friends a couple of years ago, and go back to visit lots. They also have a little store at the side of the Bakery, called Provisions . . . . that has been a bit of a problem for my wallet!! This whole adventure has renewed my interest in French cuisine, and I have been experimenting with some of the recipes.  

Our son Michael, who was recently in Paris, brought me back the book Laduree, Sucre.  The reason I mention this is that the Duchess Bakery in Edmonton has been rated in the same category as that particular bakery in Paris. Imagine, one of the best French Bakeries is in Edmonton, Alberta. The cookbook, The Duchess Bake Shop by Giselle Courtreau is a beautiful book and I would suggest purchasing two . .. one for your coffee table and one to use.  Yes, it is that good.  Here is her recipe for the pastry that I use for everything now.

Duchess Bake Shop on Urbanspoon

 

Easy Mixer Pie Dough
Very quick and easy to prepare.
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Ingredients
  1. 4 cups of all purpose flour (I lightly spoon this into the measure cup)
  2. 1 cup of unsalted butter, cut in 1/2 inch cubes (yes, I use unsalted butter in all my baking)
  3. 1 cup of vegetable shortening, cut in 1/2 inch cubes (I use Crisco)
  4. 1 tsp salt
  5. 1 cup of ice water
Instructions
  1. Place flour, butter, Crisco and salt in stand mixer bowl with the paddle attachment or if using a food processor, use the blade knife.
  2. Pulse until there are pea size bits of the fat in the bowl. This will not take very long . ..15 seconds or so . . . .. do not overwork the mixture
  3. Add the cold water all at once and mix until dough just starts to come together. Again, do not over process this mixture.
  4. Remove from bowl, divide into three.
  5. Shape into 3 disks, wrap in saran wrap and then put in a ziploc bag and chill for at least 30 minutes.
  6. I usually make mine the day or night before.
  7. Remove from fridge and roll out into shapes required using a dusting of flour.
  8. I use a silpat or a tupperware sheet to roll pastry on. Less sticking and much easier cleanup of the kitchen.
Notes
  1. Pastry may alse be frozen. When planning to use, let it thaw completely, but still cold for rolling out.
Adapted from The Duchess Bake Shop
Adapted from The Duchess Bake Shop
Just dot Food http://www.justdotfood.com/
 This is the recipe for the Tomato Tart filling.  I found this on the blog The Spice Train.  This is one amazing collection of fabulous recipes, and I have been known to clean up drool from my keyboard more than once. Hop on over there . .. Nicole is a very gifted baker and photographer.

Tomato Tart
Serves 4
Very easy to prepare and unbelievably tasty.
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Ingredients
  1. Chilled pastry, rolled and pressed into 4 3.5 inch tart shells
  2. 1 cup coarsely shredded gruyere cheese
  3. 28 cherry tomatoes, more or less, depends on size
  4. leaves of about 8 sprigs of thyme
  5. freshly cracked black pepper
  6. freshly ground salt
  7. fresh parsley or additional sprigs of thyme for garnish
Instructions
  1. Chill the tart shells for at least an hour before filling. (I may be wrong, but I think this helps the release of the tart from the dish after baking.)
  2. Divide the cheese among the ramekins.
  3. Divide the thyme leaves among the ramekins.
  4. Halve the tomatoes and fit them on top of the cheese and thyme.
  5. Sprinkle some salt and freshly cracked black pepper over the tomatoes.
  6. Bake until the cheese is melted and the crust is golden-brown (25 to 30 minutes).
  7. Garnish with fresh parsley or a sprig of thyme.
Notes
  1. I served this as a side dish/vegetable for Easter Brunch. It is so fast and easy to prepare that I made them again for dinner tonight. Used the glass tart dishes as shown in the photo and the tart slid out just beautifully onto the plate.
Just dot Food http://www.justdotfood.com/

Brunch . . . Good Friday

For Easter Weekend, I like to entertain friends on Good Friday so that they have Easter Sunday with their family.  A late brunch is my preference as then you have the rest of the afternoon and evening to have a pyjama day.

I chose varying shades of purple as for me that is an Easter colour . . . with a few additions, the flowers I had for last weekend are still lovely.  This time I thought it would be nice to use my very dramatic china, Fitzgerald by Noritake.  It reminds me of the rooms of malachite I spent some time in at the Winter Palace, and of course I love green.

This is the menu that I have chosen to serve this year.

Mimosa

Ambrosia

Honey Almond Salad with Poppyseed Dressing

Salmon with Lemon & Capers

Tomato Tart with Gruyere Chesse

Cherry & Almond Scones

Apricot Frangipane Tarts

Swirled Pound Cake served with Whipped Cream & Fresh Strawberries

 

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