Asheville NC, 28801
(828) 259-9292
Original Recipes
Apple Stack Cake
Cake
4-5 cups (16-20 oz) Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cup Shortening (5 1/4oz Butter)
1 cup Sugar (8 oz)
1 cup Molasses (11 oz)
2 Eggs (beaten)
1 cup Buttermilk
Filling
4 cup Dried Apples
1 cup Brown Sugar
1/2 teaspoon Cloves
Preheat oven to 350f. Grease, paper and flour 3 9" round pans.
Cover apples with water and cook until soft. Mash with potato masher, then add apples and cloves.
Cream together shortening, sugar and molasses. Sift together flour, salt and baking soda. Mix beaten eggs and buttermilk together. Add dry and wet ingredients, alternating in small amount, to creamed mixture. (You may need to add more flour (up to 1 cup) at this point so mixture will not flow).
Divide mixture into 9" round pans, leveling off dough in each pan. Bake at 350 degrees for about 20 min (or until they test done). Cakes will rise very little.
Cool in pans about 10 min then turn onto wire racks until cooled completely. Cut each layer horizontally so you now have 6 layers. Spread approx. 1/2 cup filling between each layer.
This cake is best when allowed to sit 24-48 hours at room temp. after assembly. Dust with confectioner's sugar when ready to serve.
Chocolate Pound Cake
3 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter - softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs - room temperature
1 1/4 cups milk - room temperature
1 teaspoon vanilla
Preheat oven to 325°F. Grease and dust with flour 10 inch pan. Cream butter, shortening and sugar. Add eggs one at a time. Sift dry together. Add dry alternately with milk. Add vanilla. Pour into prepared tube pan. Bake at 325°F about 1 1/2 hours. Cool in pan about 15 minutes. Can serve plain or frost as desired or dust with confectioner's sugar.
Tomato, White Bean and Shrimp Salad
2 Cups White beans (cooked)
2 Large tomatoes (sliced)
15 Large shrimpv
2 Stalks celery (fined diced)
2 Carrots (fined diced)
1 Red pepper (fine diced)
2 Tbs Fresh Basil
3 Bay leaves
2 Tsp Paprika
1 Tbs Olive oil
Salt
White pepper
Mixed greens
Poach shrimp in pot of boiling water with the bay leaves and paprika. Drain and cool. In mixing bowl combine white beans, celery, carrots, red peppers, salt, white pepper and olive oil. Add shrimp and basil and finish tossing. To set up plate, put down bed of mixed greens, topped with tomato slices and white bean and shrimp mixture.
Ginger Dressing
1 4 inch piece of ginger
1 Cup apple cider vinegar
2 Cups sugar
3 Cups peanut oil
*(For 1 1/2 times-makes 2 quarts)
(6 inch piece ginger)
(1 1/2 Cups apple cider vinegar)
(3 Cups sugar)
(4 1/2 Cups peanut oil)
In robot coupe mince ginger, add vinegar and sugar drizzle in oil.
*This works 1 1/2 times but not double (but be fast with the oil or it will overflow)*
Yams
1 batch
15 each sweet potatoes, peeled and cubed
1 lb brown sugar
1 cup lemon juice
1/2 cup peanut oil
4 dashes tabasco sauce
1 tsp nutmeg, grated
1 tbl salt
1 tsp black pepper, ground
Preheat oven to 350°. In large bowl mix 1" cubed swt. potatoes w/ remainder of ingredients until they are evenly coated.
In a hotel pan arrange potatoes into a single layer. Cover w/ foil and bake for 25 minutes at 450°. Remove foil, stir and bake for 20 minutes more. Quart, cool and cover.