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Summer Sunday Sauce Page 129

Wednesday, August 3rd, 2016 No comments
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RomasReadyforPealing  PeeledRomas  MarinaraFrescaPrimaveraCarbonara

 

Who doesn’t want sauce on a Sunday! Karin’s Marinara Fresca on page 129 is the way to go in the warm summer months. I added one little step – picked up a bunch of ripe romas @SpecialtyProduce, quickly prepared them for peeling (cored, X at the bottom, 30 seconds in boiling water, peeled, follow the steps on page 129 of our Cook the Part).  If you have any leftover you can toss it over your primavera!

@SpecialtyProduce
http://www.specialtyproduce.com/
#specialtyproduce
https://www.instagram.com/specialtyproduce/

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Patty Cake (Traditional Vanilla Pound Cake)

Monday, June 6th, 2016 No comments
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IMG_0079

This past weekend I went to a Graduation Party and a Birthday Party and several of you asked me about the cake I bought to the special events and requested the recipe — this is the cake you’ve all dubbed “Patty Cake” because I’ve been making it for 36 years and I bring it everywhere I go. We have my Auntie Vera to thank for this recipe, and I’m grateful I got such accurate measurements from her. (Wait until you see the recipes from my Grandma Mekita – she didn’t use any measuring tools except her hands!) All my San Diego Gal Pals will easily be able to go to @specialtyproduce for all of the fresh and pure ingredients, it’s always fun to shop there for anything at all you may need and I love getting all my baking ingredients there – always fresh.

http://www.specialtyproduce.com/

Here you go!

Patty Cake

1/2 lb. of butter
2 Cups Sugar
4 Eggs
About an inch or so of a vanilla bean, scrape out all the bean specs for your cake batter and you can discard the rest (or a teaspoon of vanilla bean paste works great too, and you can still see the vanilla bean specs in your cake or you can use one teaspoon vanilla extract)

3 Cups Flour
2 Teaspoons baking powder
1 Teaspoon baking soda

1 Pint of sour cream

[1 Cup chopped walnuts – Optional]

[1 Cup mini chocolate chips – Optional]

Mix all ingredients in above order (when I mix the dry ingredients to the first part I alternately mix in the sour cream)

Bake in 350 degree oven for 75 minutes

I use a tube or bundt pan (grease and flour)

Enjoy!!

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Karin’s Awesome Nut Roll Recipe

Sunday, June 5th, 2016 No comments
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Sprinkle with powdered sugar and serve in 1/2 inch slices.

Sprinkle with powdered sugar and serve in 1/2 inch slices.

This is one awesome recipe you’ll want to make again and again, and while we’re still dealing with June Gloom don’t be afraid to have the oven on for this delicious nut roll.  I actually can’t stop making it for family treats for their breakfast and afternoon tea (trust me, you’ll make your parents very happy with this recipe).  Remember to get every single ingredient @specialtyproduce  / http://www.specialtyproduce.com/blog/ — I get everything I need for Karin’s Cook the Part recipes, literally everything @specialtyproduce — check out their site:  www.specialtyproduce.com.  Stay tuned, we’re going to add another awesome recipe to the site for poppy seed roll — that’s going to be Father’s Day sweet treat for Dad.  We can prepare the dough exactly as Karin has showed us which is fool proof (or we can put a little different spin on the preparation and the brush the roll with egg whites and vanilla bean specks or extract — we’ll add a few slits to the top as well).  You’ll see, recipe and photos will pop up this June for an Old World treat.  I’m off to Specialty Produce for some fresh ingredients — let’s keep on baking!

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