Fresh Raspberry Cake

Just in time for spring and summer--a light, airy cake filled with fresh raspberries. And simple and easy! Think sponge cake, but MOIST, and scented with the sweet taste of these red jewels. Warm from the oven, it has a nice crust from the sugar and is a knock-out for breakfast. As a light dessert, it needs no embellishments. Oh, okay . . . go ahead and add a huge dollop of fresh whipped cream.

One, six-ounce plastic packet of berries is sufficient for this cake.

The original recipe is from Gourmet, but I found several variations on-line. I chose to skip the buttermilk as some others did; instead, I added 1/2 cup sour cream and increased the eggs from one to two. Next time I will skip the vanilla, too; instead, I will add a bit of almond extract and then some fresh zest from a lemon--well, and maybe a dash of vanilla.

This cake had a beautiful rise to it. After spraying the pan, I cut a round sheet of cooking parchment to line the bottom and then sprayed that after fitting it in. The cake turned out of the pan with ease.

Yes, you could probably use other berries/fruit. Just make sure it's as fresh and sweet as possible. One foodie even cut up fresh strawberries. Don't overdo the fruit; you don't want mush.

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons butter, softened (1/2 stick)
• 2/3 cup sugar plus and extra 2-3 tablespoons for sprinkling on the top of the batter
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup sour cream
• 1 six-ounce container fresh raspberries
• (if using buttermilk use 1/2 cup well-shaken buttermilk and only one egg and omit the sour cream)

Spritz a 9-inch round cake pan with non-stick or baking spray and line with parchment paper (or wax paper) and then spray the paper. Pre-heat oven to 400 F.

Whisk together the flour, baking powder, bakings soda, and salt.

Beat the butter until soft, pale and fluffy. Begin adding sugar in small amounts until well mixed and fluffy (about 2-3 minutes). Beat in the vanilla or flavorings you prefer. Add egg(s) and beat well. Add the sour cream and beat well.

At low speed, mix in the flour in 3-4 batches, until just combined. Spoon batter into prepared cake pan and smooth the top. Carefully place raspberries evenly over surface. Sprinkle with the 2-3 tablespoons sugar (the original recipe called for 1 1/2 tablespoons).

Bake on middle rack until cake is golden and a toothpick or cake tester inserted into center comes out clean, 25-30 minutes. Cool in pan for ten minutes. 

Turn out of pan onto a rack and cool. Invert onto a plate to serve. 

Pot Roast. Easy and All-American.

Pot roast. It's what's for dinner tonight! I love to serve it
with rye bread to soak up the wonderful gravy.

This is one of many ways to fix a chuck roast. My grocer had them on sale so I grabbed one remembering the good ole days when the sale price was the regular price.

Chuck roasts lend themselves to a long, slow braising time to break down the meat into tender, fall-apart, melt-in-your-mouth tenderness. Chances are, you have most of the ingredients on hand, a can of mushroom soup, a package of dry onion soup, a bit of sour cream and some canned mushrooms. Add sides of steamed carrots and mashed potatoes or noodles and you have an all-American meal!

My roast was small, around 2.75 lbs., (easily serves 2-3 people) so I used only about 3/4 can of mushroom soup and 1/2 package of the dry onion soup (empty the entire contents of one envelope into a bowl or plate. Mix the powder and the dry onions together and then use half.)

• 1, 2-5 lb. chuck roast
• 1 can cream of mushroom soup
• 1 envelope dry onion soup mix (I used half for a roast this size)
• Optional: 1 small can mushroom pieces, drained, saving the liquid or several fresh mushrooms, sliced
• 1/2 cup liquid. This may be 1/4 cup beef stock mixed with 1/4 cup water, or all water or chicken stock, or the mushroom liquid mixed with beef stock or chicken stock. It will be richer if part beef stock is used.
• 3-4 fresh thyme stems or about 1/4-1/2 teaspoon dried thyme
• 1 clove garlic, thinly sliced
• (Optional) 1/2 cup sour cream mixed with 1-2 tablespoons flour
• (Optional) 3-4 drops Worcestershire

Wipe the chuck roast with a damp paper towel. Coat on all sides with dry onion soup mix.

If desired, pepper it (the soup mix has plenty of salt already). Place in a deep Dutch oven.

If using dried thyme, sprinkle on top along with mushroom pieces. Pour in liquid around the roast and place garlic slices around it in the liquid. Spoon dollops of cream of mushroom soup on top. If using fresh thyme, place sprigs on top. Cover. 

Place on top of stove and bring to a slow boil. Reduce to simmer and slow simmer for 3 hours, turning once or twice, or until meat is tender and beginning to fall apart OR place in a slow oven, around 250-300 for the same amount of time. (If it's warm outside, I settle for the range option. If it's cold out, I put on the oven.) I usually flip it half-way through.

When it's done, it will have made a lovely gravy in addition to filling your living space with a rich aroma.

Notice the fat that has risen to the top.

Remove the roast to a plate and tent with tin foil. Remove fat from gravy. I use the paper-towel method. Simply take a piece of paper towel and place on top of gravy. It will soak the grease. Using a side-sweeping motion, remove and throw away. Repeat until most of the fat is gone.

In the lower left, you can see the meat just beginning to fall apart.

Bring gravy to a simmer and add the sour cream that has been mixed with the flour. Whisk until smooth. Add just a few drops of Worcestershire. Taste. Gravy won't be thick but a creamy consistency.

Make the gravy as rich or as thick as you'd like.

You may also thicken the gravy with Wondra Flour, which I've also done. Or mix flour into butter (two parts flour to one part butter) and then add.

Notes: Don't throw out any leftover gravy. It's great served over noodles/pasta. I used to make this in the crock pot and if you work and are pressed for time, that's the way to go. But sometimes it's overcooked and simply shreds apart (but it's still good!!!!).

Irish Soda Bread with Dried Fruit and Caraway

A true Irish soda bread uses whole-grained flours, not white, and little, if any, sugar (it's actually quite bland). Instead of yeast, which was not readily available to then-poor agrarian farmers, baking soda was used. When combined with acidic buttermilk, the chemical reaction caused the bread to rise. Just be sure your baking soda is fresh.

In Britain, the addition of eggs and some sort of fat would constitute a "cake" rather than a "bread." Hence, this is sometimes called a "railway cake" sturdy enough to take the travails of travel.

This loaf is particularly good lightly toasted and spread with cream cheese. It’s really quite easy to make. British counterparts would call for dried currants. I settled for American dried sweet cranberries. I steeped both the berries and raisins in a cup of boiling water to plump them up. I drained them in a sieve and then rolled them on a cloth towel to dry as much as possible. (Some people would use a hot, strong cup of leftover tea. I've done that, but it really does not impart any flavor.) Don't omit the caraway. (If you can find them, use baking raisins which are already plump and juicy).

One could, of course, free-form the loaf into a rustic sphere or boule and bake in the oven. Or one could, I guess, use loaf pans. I have done neither.

Just about any dried fruit would work here. I've also
used golden raisins.

• 1/2 cup white sugar
• 1 1/2 - 2 cups raisins, (not recommended) or a combination of raisins and dried cranberries and other dried fruits (highly recommended) that includes dried cherries and if possible, dried citron
• 4 cups all-purpose flour
• 1 tablespoon caraway seeds
• 2 1/2 teaspoons baking powder
• 2 eggs, lightly beaten
• 1 teaspoon baking soda
• 1 1/4 cups buttermilk
• 3/4 teaspoon salt
• 1 cup sour cream
• Fresh grated orange peel from 1/2 orange (optional but highly recommended)

Before making the bread, preheat oven to 350 degrees F. Grease a 9-inch round cast iron skillet or a 9-inch high-sided round baking or cake pan. I  use an 8 x 11 cast-iron, enamel-lined Dutch oven. 

Have your pan well greased and ready to go. As soon
as you add the buttermilk, the batter will begin to rise
and you don't want it sitting around.

In a large mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into the flour mixture just until the flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be very wet and sticky. Place the dough in the prepared skillet or pan and pat down with moist hands. Cut a 4-inch long x 3/4-inch deep slit or incision in the top of the bread. Dust with reserved flour.

For this batch, I grated in some orange peel
from half an orange I had in the fridge.

The batter will be very thick. 

Bake in the preheated oven for 60-75 minutes or until it reaches an internal temperature of 200 F. This is a wet dough, hence the long baking time. Let cool a bit and turn bread onto a wire rack to cool.

This was delicious and is a perfect breakfast
with a hot cup of tea or coffee.

TIP: Dried fruits are readily available around Christmas. I suggest you buy extra to store for recipes such as this. 

Orange Date Squares with Orange Icing

So, you're standing in line for your morning coffee and the decision-making begins: what to have with it . . . Something sweet? Healthy? Low calorie? These orange date squares have you covered on all 3 fronts. With only 1/3 cup butter and less than one cup of sugar, they are a justifiable choice. Their sweetness and heartiness comes from the dates and oranges. The orange icing is simple.

Derived from an old recipe, I added the spices. Next time, I may add even more. And I may just soak those dates with a shot of cognac or whiskey thrown in. I suspect these would make great muffins--spread with cream cheese! This had a nice rise and the texture is somewhere between a scone and cake.

• 2/3 cup granulated white sugar
• 1 1/2 cups pitted dates cut in medium-sized pieces (about 8-9 ounces)
• 1/3 cup soft butter (not margarine)
• 2 eggs
• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped pecans (I used walnuts)
• 1/2 cup orange juice
• Grated zest from two oranges
• Optional:
• 1/4 teaspoon (scant) ground cloves 
• 1/4 teaspoon ground allspice
• 1/2 teaspoon cinnamon

Pour the boiling water over the dates and let stand for 20-30 minutes, mixing occasionally.   The water will eventually be absorbed making an unctuous, creamy mixture.

Cream the butter and then add the sugar a little at a time until nice and fluffy. Add eggs and orange rind and beat for 2 minutes. You will see a change in texture. Then add the juice and mix only until well blended. (When you add the juice, the mixture will curdle and most of the juice will settle to the bottom. It won't affect the taste or texture of the cake.)

A microplane makes easy work of zesting citrus. Remember
to zest first before squeezing the juice from the orange.

Add the sifted dry ingredients, a small amount at a time, to the batter. Then add the nuts and dates alternatively and mix only until well-blended. Pour into a greased and floured 8 x 8 x 2-inch pan. Bake 1 hour in a 350 F oven (mine was done in about 40-45 minutes). Let stand on a cake cooler 10 minutes then invert and allow to cool. Frost with Orange Icing.

Orange Icing

• 1 tablespoon melted butter
• 2 tablespoons orange juice
• 1 1/4 cups sifted confectioners' sugar

Add enough sugar, a small amount at a time, to butter and juice to form a medium consistency. Beat until smooth.