DAUGHTERS OF A KING
red velvet cake
FOODIES
Ingredients
- 2 1/2 cups sifted cake flour
(sift before measuring)
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp salt
- 2 tbsp cocoa powder
(I use Dutch process
cocoa powder)
- 3 eggs (room temperature)
- 2 cups vegetable oil
- 2 tbsp white vinegar
- 2 tbsp red food color
- 1 cup buttermilk (well shaken,
room temperature)
Cake Directions
Cream Cheese Frosting
1.Preheat oven to 300 degrees.
2. Butter and flour 2 - 9 inch cake pans (or 3 - 8 inch)
3. Mix oil and eggs until well blended. In separate bowl,
sift flour, salt, sugar, baking soda, and cocoa
powder. Stir until combined, set aside.
4. Add vanilla and red food coloring to egg mixture,
mix well on low speed (so that you don’t spatter red batter
over your walls.)
5. Next add in vinegar, blend then scrape sides of bowl.
- 1 stick unsalted butter
(room temp, don’t use margarine)
- 1 tsp vanilla extract
- 8 oz package cream cheese
(room temp)
- 2 cups powdered sugar
(I always double this recipe)
6. Now add flour mixture and buttermilk to egg mixture in 3 alternating additions while mixing
on low speed, beginning and ending with flour mixture. (1/3 flour mixture, then 1/2 cup buttermilk, then 1/3 flour, then remaining buttermilk, then remaining flour). Mix until well combined.
Don’t over mix.
7. Pour immediately into pans, tap gently on counter to level and bake for about 35 minutes or
until tester in center of cake comes out clean. Cool on rack for 10 minutes, then remove from
pan. Return cake to rack to completely cool to room temperature.
Frosting
1. Beat butter and cream cheese until light and fluffy.
2. Add vanilla, then gradually beat in sugar, beat until well combined.
3. Generously frost well-cooled cake.
Images by: Google Images
southwestern white chicken chili
Ingredients
- 1 tbsp olive oil
- 1 1/2 lbs cooked cubed
chicken breast
- 1/2 cup chopped onion
- 1 cup chicken broth
- 4 oz can chopped green
chilies
- 2 -19 ounce cans Great
Northern Beans (drained and
rinsed)
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1 tbsp chopped cilantro
- 1/8 tsp ground red pepper
- Shredded cheddar cheese
- Sour Cream
- Tortilla Chips
23
“A co-worker shared this recipe with me about 15 yrs.
ago and I’ve been making it ever since. I’ve adapted
it over the years and it is a crowd pleaser.”
Directions
1. In a large pot heat oil; add cubed chicken and onions.
2. Cook for 4-5 minutes over medium heat. Stir in chicken broth, chilies, and spices.
3. Simmer 15 minutes. Stir in beans and simmer another 5 minutes.
4. Spoon into bowls for serving; top with shredded cheese and a dollop of sour cream.
5. Serve with tortilla chips.
bert's fruit salad
“This is my mom’s recipe. I begged her to share her
‘secret’ as to why her fruit salad was so delicious.
‘It’s all in the syrup’, she said. This is great for office
parties, baby showers, etc., and is the first dish to be
emptied. I often triple or quadruple this recipe.”
Ingredients
Directions
- 4 cups of your favorite fresh
fruits, cut into small pieces
(apples, bananas, strawberries,
green grapes, peaches, water melon, pineapples, etc.)
- 1/4 cup freshly squeezed lime
juice
- 1/4 cup sugar
1. Place freshly cut fruit in a serving bowl.
2. In another bowl combine the lime juice and sugar, stir
mixture with a spoon until the sugar crystals are
completely dissolved and it turns in a syrup.
3. Pour syrup over fruit. Toss mixture gently to coat fruit
with syrup.
4. Cover and refrigerate overnight or until cold. Toss lightly
before serving. Serve cold.
Images by: Google Images
ISSUE 02 | WINTER 2016