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. **