Recipe: Dad's Spaghetti Sauce

As you can probably tell I got my start in the kitchen as a baker and not a cook. However, as a college student trying to save money, I have started to cook more. Starting with some of my favorites from home. So when I saw that the sausage had gone on sale I decided that a big vat of spaghetti sauce was a good use of my money and will give me plenty of meals to eat during the hectic term ahead. This recipe can be halved easily but I figure I can make one giant pot now and freeze most of it for later which is exactly what I did.

4 packages Italian Spaghetti and ingredients as following the instructions on the back. (tomato paste/sauce, water)
1/2 - 3/4 lb Mild Italian sausage
1 lb Ground beef
2 small cans Minced olives
2 smallcans Slivered mushrooms
Garlic powder
Fry each of the meats separately in a large frying pan then combine with the remaining ingredients in a large pot and mix. Cover and allow to simmer; stirring occasionally. The sauce is ready in about an hour but for better flavor development allow to simmer for two hours or so. Serve hot or store once cooled.

Notes:
There is no reason I had to use spaghetti noodles do the picture shows macaroni noodles. I was going to make the spaghetti sauce of mac and cheese for dinner.

Recipe: Vanilla Rum Cake

Photo by: Sarah Rausch

Back when I first started this blog I did a post about powdered sugar and how obsessed I was with it; that post also included a picture of a bunt cake. A friend recently asked for the recipe from me and now that I have found it again here is a delicious recipe to try this fall.
This recipe uses actual rum not rum extract and the flavor combination is delicious. Recipe from Better Homes and Gardens Special Interest Publication: Holiday Baking 2012

Ingredients:
3/4 cup butter (room temperature)
2 eggs (room temperature)
1 egg yolk (room temperature)
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 cup milk
1/4 cup light rum
2 vanilla beans, split lengthwise and seeds scraped
3/4 cup sugar
1/4 cup packed brown sugar
powdered sugar

Generously grease and lightly flour a 10-in fluted tube pan. In a medium bowl combine milk and rum. Stir in vanilla bean seeds into milk mixture. In a large mixing bowl, beat butter with an electric mixer to medium high speed for 30 seconds. Gradually add sugars and  beat for about 10 minutes until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Add flour and milk mixture, alternately, on low speed until combined. Pour batter into pan evenly and bake at 325 for 45 minutes or until a toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan and cool completely. Sprinkle with powdered sugar.

Recipe: Lemon Pound Cake

This is a yummy pound cake with a hint of lemon.

2/3 cup butter (no sub)
1 1/4 cup sugar
1 tsp. grated lemon zest
1 Tbsp lemon juice
2/3 cup milk
2 1/4 cup sifted cake flour
1 tsp. salt
1 tsp. baking powder
3 eggs
Powdered sugar

Have ingredients at room temperature. In a large mixing bowl, cream butter and sugar until light (5 minutes). Mix in milk, lemon zest, and juice. Sift the dry ingredients together and mix in. Add the eggs one at a time, beating for one minute after each. Pour into a greased 9x5x3 pan, bake for 80 minutes at 300 or until the cake tests done. Allow to cool for 10 minutes before removing from pan. Sprinkle with powdered sugar.

Recipe: White Chocolate Mousse

This has been a hit every time I've made it. I don't recommend this if you're looking for something easy to make. It will, however, impress your guests if you take the time to make it and make it right.

CHOCOLATE CUPS:

Dark chocolate

Melt the chocolate until smooth and no clumps remain. Using a spoon spread a coating of chocolate on the inside of silicone cupcake liners. Making sure that it is completely coated and the base is about 1/4 inch thick. Allow to cool in the refrigerator then remove from mold.

 

Photo Credit: Sarah Rausch

MOUSSE:

1 1/4 cup heavy cream
8 ounces white chocolate, finely chopped (or chips)
4 large eggs, separated
3 Tbsp confectioners sugar
Fresh berries for garnish

In a double boiler heat water to a simmer and add the 1/4 cup cream and the chocolate. Melt the chocolate and stir occasionally. Remove it from heat to melt and let cool slightly before use in the next step.
In a medium bowl, whisk egg yolks until pale yellow and thickened. Gradually whisk in the melted chocolate mixture. Place into a larger bowl of ice water. Let stand and stir ofter until tepid. This is important so as not to melt the whipped cream in the next step.
Beat the remaining 1 cup of whipping cream in a chilled bowl with an electric mixer on high until stiff peaks form. Stir in 1/4 the whipped cream in the the chocolate mixture then fold in the remaining whipped cream.

With a clean bowl and beaters whip the eggs whites until soft peaks form. Add the confectioners' sugar and whip just until the peaks are stiff and shiny. Stir in 1/4 of the beaten egg whites then fold in the remaining to the chocolate mixture.

Allow mixture to set in the refrigerator for a few hours before piping or simply spoon into bowls, glasses, or chocolate cups. Chill at least 3 hours but up to 24. Place into serving dish and garnish with fresh berries.

 

Notes:

Making the chocolate cups the first time wasn't as easy as I thought it would have been. I recommend using a double boiler method so that the chocolate doesn't start to firm as you're working. The difficult part was keeping  the edged from breaking when removing the molds. It can involve re-melting the chocolate  which isn't hard to do with dark chocolate happily.

Recipe: Mini Breakfast Qiuches

While this sounds fancy it really isn't hard to make. I think this would be considered a quiche but I'm not completely sure.  These are great for a breakfast that you can make ahead and then reheat when you're getting ready in the morning. 

Tater tots- I used sweet potato tater tots

Eggs- whisked

Sauteed mushrooms and onions

Fillings- Anything you want.  Meat, veggies, tofu

Cheese- optional

In the bottom of a cupcake pan place about three tater tots in each space. Place in  a 400 oven for 10 to begin cooking. Once removed begin to load with different fillings. Add eggs once filled and sprinkle with cheese on top. Bake again for 20 minutes at 350, until the egg is cooked. Allow to cool some and enjoy or refrigerate to reheat in the morning.

A fruit salad I prepared to go along with breakfast for my family. We commonly put berries (raspberries, blackberries, blueberries), apples, and pear. Be careful with bananas. They can brown faster which can be unappealing if you have any leftovers.

Recipe: Chocolate Chip Cheesecake

This is a recipe I have altered from a Taste of Home magazine. Originally it was  a Mocha Chocolate Chip Cheesecake but since I'm not a coffee fan I've omitted all the coffee components.

Crust:

Photo credit: Sarah Rausch

1.5 cups chocolate wafer crumbs or graham crackers
1/3 cup sugar
6 Tbsp butter, melted
Filling:
1/2 cup heavy whipping cream
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
3 eggs, lightly beaten
2 cups mini chocolate chips

In an 8 inch spring form pan grease put a layer of aluminum foil on the base and grease the sides.
 In a large bowl combine the crumbs, sugar, and butter and press in to the bottom of the pan.
Cream together the cream cheese and the sugar until smooth. Combine with the cream and vanilla. Add the eggs and mix thoroughly.  Add some of the chocolate chips and mix well but leave some to sprinkle on top. Pour into the pan and sprinkle the remaining chocolate chips on top.
Place in a larger dish with approximately one inch of water and bake at 325 for 45-60 minutes. Allow to cool for about ten minutes, loosen the sides, and then refrigerate overnight.

Notes:
If you want to add the coffee flavor back into the recipe simply combine cream and 1 Tbsp coffee granules and cook until the granules have dissolved. Then allow to cool before mixing it in when the cream is normally added.

Recipe: Fruit Frozen Yogurt

This is by far one of the easiest things I have ever made and it is delicious too. First I made peach using the recipe I found on Just a Taste and that was good but then I decided to use the frozen fruit I had on hand. Now its strawberry and mixed berry I keep making.

Fresh out of the food processor

~12 oz frozen fruit- your choice
4 oz plain yogurt 
3 Tbsp. Honey or agave nectar
1 Tbsp Fresh lemon juice

Mix together in a food processor until smooth. Serve immediately or freeze for storage; I recommend freezing it so it can thicken and become a better consistency.

Notes:
Make sure to break the fruit apart well so that it can combine well. Cutting the strawberries helps it blend better and quicker.
The individual containers work too. It's six ounces of yogurt but it doesn't matter too much for this recipe.
Freezing it will change the flavor some. It's kind of weird but it lets the flavors come together better. However if it is frozen it too long it will have to sit out to thaw some.