Plain Jane Cake

I hope that name doesn't offend anyone named "Jane", but it's one of those recipes that can't be called anything but that. I think it says it all; "Plain Jane" ... nothing fancy, nothing but good ingredients and basic flavors. However, if you know anything about "Plain Jane", you also know that those are the girls to watch out for. Which is why I must tell you that by adding a few simple extras to this cake you can make it incredible! Just as Jane would be "Wild Jane" if she let her hair down and bought a hot pair of heels ... Plain Jane Cake can be wild by tossing on some "drunken berries" or you can keep it "plain"with just some sweetened strawberries with a bit of cream or a scoop of ice cream. You choose ...

Plain Jane Cake Serves 10 - 12

2 c. granulated sugar
4 eggs
1 1/2 c. all purpose flour
1 c. whole milk
1/4 c. butter, softened
2 t. baking powder
1/4 t. salt
1/2 c. all purpose flour
1 t. vanilla extract

1. In a large mixing bowl, cream sugar and eggs well. Slowly beat in 1 1/2 c. flour.

2. Scald milk; melt butter in the milk; add slowly to the creamed mixture.

3. Sift together baking powder, salt and remaining 1/2 c. flour. Mix into creamed mixture. Add vanilla extract.

4. Grease and flour a 10" tube pan, pour creamed mixture into pan. Bake in a preheated 400 degree oven for 30 minutes. Check after 30; might have to bake another 5. Test with toothpick inserted near middle of tube cake.


Drunken Berries:

1 pint of berries (I use blackberries, raspberries and blueberry combo)
1/3 c. Italian red wine (use whatever you prefer)
4 - 5 T. sugar

Combine in bowl, refrigerate until cake is done baking, cooling and you are ready to serve. Serve with a dallop of fresh whipped cream

** You can also make drunken berries using Wild Berry Schnapps; same thing, about 1/3 c. to a pint of berries ***

Beef Fajitas

Mexican cuisine has this special little place in my heart. I just love all the colors, smells and textures. We were out to dinner a few nights ago. We enjoyed a few beers and margaritas along with Yolanda's (green) and Beef Fajitas. Do you ever have this wonderful dinner and then a few days later find yourself craving it again. We don't dine out that often, so I will try to replicate meals we have had. Sometimes I am very successful, other times ... well let's just say there are somethings that aren't the same at home. Beef Fajitas; you can make these at home! Here's a little tip: buy your tortillas at Don Pablo's (or another Mexican restaurant). Most places will sell you about a dozen for only a few bucks. I think this step makes the rest of the meal easy. I know I could make my own tortillas, but then why should I when I can pick up freshly made ones and not have the trouble (and more dirty dishes). I also pick up a bag of chips and fresh salsa when picking up the tortillas. Enjoy!

Beef Fajitas Makes 6 - 8 servings (2 fajitas / serving)

Step 1:

2 lbs. flank, round tenderized or skirt steak

Marinade:

3/4 c. lime juice

1 c. water

1/3 c. olive oil

3 cloves garlic, minced

1 T. white vinegar

2 T. soy sauce

2 t. dried parsley

1 T. sea salt

1 1/2 t. chili powder

1 1/2 t. cayenne pepper

1 t. ground black pepper

1/2 t. onion powder

1/2 t. salt

1. Mix marinade ingredients together. Place steak into a gallon ziplock bag, pour marinade over meat; refrigerate for 12 - 24 hours. Tip: I put my ziplock bag into a 9 x 13" baking dish incase it were to leak for any reason.

Step 2:

2 T. olive oil (for skillet)

2 onion, cut into rings

1 red pepper, sliced thin

1 green pepper, sliced thin

2 T. olive oil (for onion / pepper mixture)

2 t. soy sauce

1 t. lime juice

dash of pepper

dash of salt

1. Cut onion and peppers; place a cast iron skillet on medium high heat; add 2 T. olive oil to the pan, swirling it around the pan to coat. Place onion and peppers into skillet, cook for 5 minutes.

2. While onions and peppers are cooking: in a small bowl, combine: 2 T. olive oil, soy sauce, lime juice, pepper and salt. Pour sauce over onions and peppers; saute 5 additional minutes.

Step 3:

Prepare Fajitas

1. Remove meat from marinade, discard marinade. Place meat onto grill and cook to your preferred temperature. When meat is cooked, place onto a large cutting board, cut against the grain into strips. Place meat into cast iron skillet along with onion and peppers; cook for 3 -5 minutes. Turn heat to low while warming your tortillas. Serve on warm tortillas with lettuce, sour cream, fresh tomatoes ... whatever toppings you enjoy.

Punched Up Punch

It seems like you don't find punch at parties much anymore. Oh every now and again you'll be at some "old school" party and find Hairy Buffalo or at a wedding reception in the basement of a church, the famous raspberry sherbet punch. But for the most part, no one serves punch. If you prefer a non-alcoholic version, replace the rum with a lemon-lime soda. The beautiful punch bowl you see in the photo is produced by Anchor Hocking. I think it's a nice basic punch bowl. If you are using sliced limes, lemons or oranges, be sure to wash the fruit before slicing and placing into your punch.

Punched Up Punch Serves 10 - 8 oz. servings

1 - 46 oz. can punch, chilled (I prefer Hawaiian Punch)

1 - 6 oz. can frozen orange juice concentrate, thawed

1 - 6 oz. can frozen lemonade concentrate thawed

1 - 750 milliliter bottle rum (or tequila, whichever you prefer)

sliced fresh limes, lemons or oranges

1. In a very large bowl combine punch, orange juice, lemonade and rum; mix well.

2. To serve, pour punch over crushed ice. Garnish with fruit slices.

** For a fun hot summer option; serve this as a "slush". Place the punch into a plastic container with a lid. Freeze for a few hours, stirring every so often until the punch becomes icy. Using fresh lemons, limes or oranges, cut the fruit in half, then cut a bit off the bottom of each half (so that the fruit stands up). Remove the punch from the freezer, grate a spoon across the top of the punch, to create a "slushy crushed ice. Spoon some of the punch into each fruit 1/2. Place fruits onto a baking sheet and place into freezer until ready to serve. **

Hot Dog Chili Sauce

Ohhhhh ... this is one of the best Hot Dog Chili Sauces I have ever had. The best is from a girl that I worked at Key Chrysler with years ago. Her Mom had a crockpot sauce ... she refused to share the recipe with anyone. This is pretty close to hers, but not perfect. I will work on tweeking this one later, but for now, it was DELICIOUS! Please don't laugh at my frites that are also on the plate. Those little oven fried potatoes are a thorn in my side, I will not give up on them. I promise that in a few weeks you will have the PERFECT recipe for those little potatoes, until them, I call them "oven hashbrowns". LOL ... Here is "almost" the best ever Hot Dog Chili Sauce recipe. For you hot dog lovers, I added mustard and cheese after the photo was taken.

Hot Dog Chili Sauce Makes enough for 2 - 8 packs dogs

2 pounds ground chuck
2- 6 ounce can tomato paste
1 1/2 c. water
2 T. sugar
2 T. prepared yellow mustard
2 T. dried, minced onion
2 t. chili powder
1 t. Worcestershire sauce
1 t. salt
1/2 t. celery seed
1/2 t. ground cumin

1/4 t. ground black pepper

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat (if this grosses you out, then drain it and rinse the beef).

2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.

3. Allow dog sauce to cool; place into the refrigerator until the hot dogs are cooked and ready to be served. Microwave the sauce before serving.

Berry Scones

I don't know if it's because I have been chatting with my friend in Ireland lately, or if I am just thinking again about owning a bed and breakfast or because I am thinking I need to start a good work out routine ... but I was craving scones. Really, what is wrong with me? Why do I crave these little delights? The original recipe was for plain scones; I jazzed them up a bit by adding a nice dried berry blend and orange juice concentrate. The dried berry blend that I use is made and distributed by Aldi. How can you go wrong with a $1.89 bag of dried berries. Cranberries, cherries, blueberries and strawberries make this blend PERFECT for not only scones, but trail mix (which I am planning some great southwest Ohio hikes for my family this summer); add them to your favorite cereal or yogurt and best of all; grab a nice handful while you're running out the door. I got off track, so here's to Scones ... Berry Scones ... make some tomorrow and have a pot of tea along with them.

Berry Scones Makes 8

2 c. all purpose flour

1/4 c. sugar

2 1/2 t. baking powder

1/8 t. salt

1/3 c. cold butter, cut into pieces

1/3 c. dried berries

1 egg

1/2 c. whipping cream

1 T. orange juice concentrate (use straight from the can)

1 1/2 t. vanilla extract

whipping cream

sugar

butter, favorite jam, pot of tea (all optional, but use for the best experience)

1. Lightly grease a baking sheet or line with parchment, set aside. In a large bowl, stir together flour, 1/4 c. sugar, baking powder and salt. Using a pastry blender (or 2 knives), cut in 1/3 c. butter until mixture becomes coarse crumbs. Make a well in the center of the flour mixture, set aside.

2. In a small bowl, whisk together egg, 1/2 c. whipping cream, 1 T. orange juice concentrate and vanilla. Add egg mixture all at once to flour mixture. Add the 1/3 c. dried berries at this time. Using a fork, stir until moistened and a dough forms. Don't worry if you still have unincorporated flour in the bottom of the bowl because you're going to knead the dough next.

3. Turn the dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 - 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8" circle. Cut into 8 pie shaped wedges.

4. Place wedges 1" apart on the prepared baking sheet. Brush wedges with additional whipping cream and sprinkle with additional sugar. Bake in a 400 degree oven for 12 - 14 minutes or until lightly golden brown in color. Transfer the baked scones to a wire rack. Cool for 5 minutes. Serve with butter and your favorite jam.

Pistachio-Lime Ice Cream Squares

Ok; now I have to admit; I haven't made these before. But HOW DELICIOUS do they sound? I am working with this ultra tight budget in my house (it's called, starting a business during a recession when your hubby's job just cut his hours, his pay by 10% and your kids all need either new glasses, clothes or sports camps). UGH ... so I am not getting to play in the kitchen as much as I would like; but that's ok. My hope is that if I mention I haven't made this before and a friend thinks they would like to try it, and they make it ... we will have feedback on the blog! OH YEAH ... the Sneaky Cat loves feedback. :) Here it is ... Pistachio-Lime Ice Cream Squares .... Who's up for making them this week?

Pistachio-Lime Ice Cream Squares Serves 16

Lime Swirl
1/2 c. sugar
2 t. grated lime peel
1/4 c. lime juice
2 eggs, beaten
1 egg yolk, beaten
3 - 4 drops green food coloring

Crust
3/4 c. margarine (you can use butter, but be careful, butter will burn quickly)
1 1/2 c. flour
1/3 c. sugar
1/2 c. chopped, shelled pistachios

Filling
1/2 gallon vanilla ice cream; softened

1. In a small non-aluminum saucepan, combine 1/2 c. sugar, lime peel, lime juice, eggs and egg yolk; mix well. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.

2. Melt margarine in a large skillet over medium-high heat. Lightly spoon flour into a measuring cup; level off. Add flour, 1/3 c. sugar and pistachios to the margarine; mix well. Cook and stir 5 - 7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 c. crumbs for topping. With a fork, press remaining mixture firmly in bottom of ungreased 13 x 9" baking pan. Place in freezer for at least 10 minutes, or until cooled.

3. When crust is cooled, remove from freezer and spoon about half of the ice cream over the crust; spread evenly. Spread with about half of the cooled lim mixture. Top with remaining ice cream; spread evenly. Top with remaining lime mixture. With a knife, swirl lime mixture gently through the ice cream, being careful to not disturb the crust. Sprinkle with reserved crumbs. Cover the dessert and allow to freeze at least 6 hours, or until firmed up.

4. To serve, let dessert stand at room temperature for about 10 minutes. Cut into squares.