Tag Archives: sugar

Texas Sheet Cake by June

Nearly every birthday my children had, especially as they grew older, they would request that their Great Aunt June Lamme would make them a chocolate Texas Sheet Cake.  Yummy!  I made it for the boys’ October birthdays this year (2019) for a small gathering at our traditional weiner roast birthday celebration.

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Grandma’s Texas Sheet Cake

  • 2 sticks (1 cup) butter
  • 1 cup water
  • 1/4 cup cocoa
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 teaspoon baking soda (bicarb of soda)
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup buttermilk*
  • 1 teaspoon vanilla

DIRECTIONS:

Bring to boil: butter, water, and cocoa.  Sift flour, sugar, soda, salt into a mixing bowl.  Pour in boiled mixture and mix.  Then add eggs, buttermilk, and vanilla.  Pour batter into a buttered 15″ x 12″ pan.  Bake in a preheated 350°F oven for 18-20 minutes.

*i rarely have buttermilk on hand, add 1 teaspoon lemon juice to 1/2 cup milk and stir – wait 10 minutes and voila! buttermilk.  OR i mix 1 tablespoon dried powdered buttermilk to 1/2 cup water.

FROSTING:

  • 1 1/2 cup sugar
  • 6 tablespoons milk
  • 6 tablespoons butter
  • 1/2 cup chocolate chips (or 3 tablespoons cocoa)

Boil together all ingredients until soft boil stage, beat until cool.  Frost cake.

Now, this recipe assumes you’ve cooked a bit, so be sure and stir often ingredients on the stove and don’t use high heat.  Also, you may need to let the icing or the cake cool a bit before spreading the frosting or it could melt and slide off.

I rarely make or using icing anymore – we simply don’t need the extra calories and this cake is rich enough to go without.  Dust a bit of powdered sugar on top and/or serve with ice cream or any favorite topping.

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Homemade Buttermilk Pancake Mix

Great recipe for using up my 5 lbs of powdered buttermilk, serve with local butter and maple syrup.  yummy!!  from Completely Delicious

HOMEMADE BUTTERMILK PANCAKE MIX

Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.

INGREDIENTS:

PANCAKE MIX:

  • 6 cups (720 grams) all-purpose flour
  • 1 1/2 cup (300 grams) powdered buttermilk
  • 1/3 cup (65 grams) granulated sugar
  • 3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 3 teaspoons salt

TO MAKE A BATCH OF PANCAKES:

  • 1 1/3 cup ( grams) pancake mix, above
  • 1 cup (250 ml) water
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract (optional)

DIRECTIONS:

TO MAKE THE PANCAKE MIX:

  1. In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.

TO MAKE PANCAKES:

  1. Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
  2. Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
  3. Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.

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baking tip:PANCAKE MAKING TIPS

  • Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
  • Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
  • I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
  • To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
  • Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.

Maple Syrup in Missouri

Maple syrup is flowing in north Missouri this winter!  We are certainly not known for maple syrup, but this year, the trees are producing and a few tree tappers are even offering the slim production for sale!  Thank you Coyote Orchard!

Even our local University of Missouri Forage Systems Research Center offered a maple syrup workshop near Linneus, MO.

I mixed up this pancake mix this morning and my husband whipped up a batch for supper.  I use organic, local, and non-GMO products and very excited to top off with extremely local (like 8 miles from our house local) maple syrup.  Ultimate fast food!

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Wheat Montana flour, organic Florida Crystals cane sugar, David’s kosher salt, Bob’s Red Mill All Natural baking soda, Rumford aluminum free baking powder, (these items purchased from Wal-Mart online), the organic buttermilk powder i bought through United Natural Foods and i forgot the brand, but a search online will source some for you.

Pour locally harvested maple syrup over the pancakes whipped up from your own Homemade Buttermilk Pancake Mix i found from Completely Delicious.

Homemade buttermilk pancake mix makes breakfast a breeze!

HOMEMADE BUTTERMILK PANCAKE MIX

Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.

INGREDIENTS:

PANCAKE MIX:

  • 6 cups (720 grams) all-purpose flour
  • 1 1/2 cup (300 grams) powdered buttermilk
  • 1/3 cup (65 grams) granulated sugar
  • 3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 3 teaspoons salt

TO MAKE A BATCH OF PANCAKES:

  • 1 1/3 cup ( grams) pancake mix, above
  • 1 cup (250 ml) water
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract (optional)

DIRECTIONS:

  1. In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.

TO MAKE PANCAKES:

  1. Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
  2. Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
  3. Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.

More great tips from Annalise at Completely Delicious.

baking tip:PANCAKE MAKING TIPS

  • Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
  • Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
  • I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
  • To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
  • Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a Ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.

Cheers!

tauna

 

 

The Hummingbird Bakery

“If you buy your dairy at the supermarket, the butter aisle can seem a baffling place. However, the margarine-versus-butter debate is quite straightforward if you are a baker: no quality cake is ever made with anything less than honest, quality-made butter.”

A great meal starts with great ingredients.  And Hummingbird Bakery makes it clear they are committed to creating superb cakes, cheesecakes, whoopie pies, brownies, and cupcakes for a discerning audience. (though i doubt they can rival Kaitlynn Reichert’s cheesecakes in Brunswick, MO)

There are even cookbooks you can buy if you want try you hand at recreating their lovelies at home.  However, i have seen a few of them posted online by other people.  For example, the frosted brownie i enjoyed, here’s the recipe, but I’m not home to try it yet.

Three convenient locations, Mall of the Emirates, Dubai Mall, and Citywalk Dubai as well as delivery and custom care.

Yum Yum

tauna

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Individual treats generally priced between 13 and 18 dirhams (AED) which translates to about $3.50 to $4.90. My frosted brownie was 15 dirhams.
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Scrumptious desserts delightfully packaged!