Mabel's Jelly Cake

Mayhaw Jelly

When the Great British Baking Show began airing several years ago, I never missed an episode. The style and manner of that show was addicting. It flowed and caressed the viewer with dignified banter, humorous repartee, and crackerjack baking ideas, all amid pastoral scenes of frolicking lambs on emerald green pastures. I loved it. Indeed, virtually all British productions, I find superior. That show...delightful!

During the course of the season I soaked up a great deal of tips and baking techniques used in some unknown bakes, as well as some familiar delights I've actually made myself. Happily I experienced an epiphany when I realized a cake I had enjoyed as a child baked by my Mammy Lott was not terribly unlike a Victoria's Sponge aka Victoria's Sandwich. Mammy loved baking and she was quite good at it. One of her favorite cakes was a plainly stacked four to six layer beauty sans the frosting. The filling for the cake was her homemade jelly which she also liberally spread over the top of the cake. After watching a Victoria's Sponge made on one of the episodes of GBBS, I became much more curious about how it came to be, so I researched its history. I just have to make this cake, but of course, my way. Mine will be a variation on the theme, but I'm still calling it Mabel's Jelly Cake, and following more closely her lead. My cake will not be a sponge, but rather a golden yellow cake in keeping with what my Mammy would have made. A Victoria Sponge uses raspberry jam and whipped cream as the filling, and only two cake layers.

Fortunately for me, I made a batch of jelly this week and I intend to use my tangy/sweet Mayhaw variety in between three layers of golden cake. Mammy usually had a bowl of freshly whipped cream sitting alongside her dessert du jour. She and my Pappy Lott had cows that made the most buttery yellow cream, and when Mammy whipped it to spread on her sweet creations they were so much more scrumptious. I digress but, I'm now thinking of her Blackberry Cobbler with said cream. Oh my!

I stated I would tweak my version keeping the two inspirations in mind; the main difference being the frosting. I am covering the whole cake with a stabilized whipped cream instead of plopping on plain whipped cream slice-by-slice. And it will deviate from the Victoria's Sponge since QE2's favorite afternoon tea delight isn't entirely covered, but rather generously spread between the layers. Let's do it!

The cake: Nice and rich!

Dry ingredients: Set aside after sifting together.
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt

Ready for sifting!

A soft rain of flour onto a pillowy (I know it's not a word) mound!

Into a stand mixer bowl: Cream butter and sugar completely. Add eggs one at a time, then add vanilla and almond extracts.
1-1/2 sticks room temperature butter
1-3/4 cups sugar
3 eggs
3 teaspoons vanilla extract
1/2 teaspoon almond extract

Wet ingredients: Add to the batter alternately with the dry ingredients, beginning and ending with the dry.
1-1/2 cups buttermilk

Baking instructions:
The very first thing I do is prepare the pans; I hate to get to the end of cake making and realize I haven't greased and floured my cake pans. I use shortening and flour, not that spray stuff. You can use butter and flour, of course. I never use shortening for anything but this step in cake making, and making pie crusts. Therefore, I keep it in the freezer. 

Cake ready!

When the cake has been mixed and now ready to bake, pour into the 3 well greased and floured cake pans. Bake at 350 for 30-35 minutes, or until the center springs back when touched. Cool for 5 minutes in the pans and turn out onto a cake rack to cool completely.

Oh y'all, this is gorgeous batter!

Baking beauties!

Stabilized Whipped Cream

1-8 ounce block of soft cream cheese
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 cups cold heavy whipping cream

In a stand mixer whip the cream cheese until smooth and add the confectioners sugar and vanilla. Beat well together. Add the cold heavy whipping cream and begin slowly to incorporate. Gradually increase the speed and whip to stiff peaks. 

Caution: To make sure you don't create sweetened butter, check often the consistency and all will be well.

Stabilized Whipped Cream Frosting coming right up!

To assemble the cake:
1/2 pint Mayhaw jelly

After the cake layers have cooled completely, place the first layer on a cake plate and add the jelly or jam of your choice. As you can see I used Mayhaw jelly. By popular opinion it's one of the most delicious jellies bar none. Then plop on a generous drift of frosting, repeating this method until all 3 layers are stacked. Add the remaining frosting to the top and sides of the cake swirling decoratively, of course. 

I used my very old Tupperware cake-taker simply because it has a seal-able top. 

Tuck away in the fridge until time to slice and serve. Prepare for rave reviews. I just know this is going to be a cake I'm asked to make again and again. Joy! 

Mayhaw jelly to begin!

This is gonna be so good!

Done!

I'm gonna love serving this tomorrow.

My crew will be with me tomorrow for Sunday dinner, but also in support of the second year anniversary of The Horn Player leaving us. They are my babies and they remember, too. 

May 24th, a most regrettable day.  

  

Salad Dressing ~ DIY

Beautiful Basil

Spring has passed and all over the South gardens have been planted for early Summer harvest. There are so many fresh veggies to be enjoyed in so many ways. One of my greatest garden pleasures is to watch my herbs grow. My herb garden is planted in the small raised bed Allen built for me just before he died. It's just out my backdoor near the sunlit portion of the patio. Everything in it is growing like gangbusters. While I have the desirable fresh variety, I like to ramp up my recipes. The perfume is heady when picking each herb. Simply rinse them in cool water, chop and adorn the recipe of the moment with their lovely redolence. A happy for me. Making salad dressing is a great way to begin by inserting fresh herbs. The effort is minimal but the results are stellar. Here are a few of my recipes.

Ranch Style Dressing

1 cup mayonnaise
1/2 cup sour cream or Mexican Crema
1 teaspoon fresh chives
1 teaspoon fresh flat leaf Italian parsley
1 teaspoon dill weed
1/2 teaspoon fresh minced garlic
1/2 teaspoon minced onion
Black pepper
Splash of buttermilk (if needed)

Mix the mayonnaise and sour cream together. 

You may choose to use the suggested Mexican crema. I love its tang. If you do add the crema, it's likely you will not need to add the buttermilk.

Chop the herbs and finely mince the garlic and onion. Add to the mixture and stir. Sprinkle on cracked black pepper to your taste. If the mixture is too thick, add a bit of buttermilk. Refrigerate before serving.

Flat Leaf  Italian Parsley

Lemon Thyme Vinaigrette 

Extra virgin olive oil
Lemon juice
Fresh thyme leaves
Freshly ground black pepper

I use the 3 to 1 rule, oil to acid (lemon juice,  lime juice, or vinegar). Depending on how much you are making this rule works every time. It can be for just one, or for a big old salad for a crowd. You may use any measuring device necessary to make an adequate amount. Simply measure 3 parts oil to 1 part whatever tasty acid you like. Chop the thyme leaves and drift in the black pepper. It's so easy.

Thyme

My Favorite Vinaigrette

Extra virgin olive oil
White wine vinegar with grape must (you can find it online if not locally available)
Fresh parsley leaves
Garlic

Again the 3 to 1 rule applies for the oil and vinegar. Chop the parsley and very finely mince the garlic. The vinegar with grape must is the reason this is so delicious. I love the stuff.

Feathery Dill Weed

Thousand Island Dressing

Blue Plate mayonnaise
Miracle Whip Salad Dressing
Ketchup
Prepared yellow mustard
Sweet pickles with a splash of juice
Onion
Chili powder
Paprika
Black pepper
Fresh dill weed

Disclaimer: I do not purchase or use Miracle Whip Salad Dressing as a rule. Indeed, this is the only thing I use it for due to its sweetness balancing with the tart flavor of the mayonnaise. It definitely works in this recipe. Just so you know.

Mix equal parts of mayo and salad dressing; for example I typically use 1/2 cup each which is an adequate amount for a family's dinner salad. Add about 1/4 cup ketchup for taste and color, and a small dollop of mustard (not much mustard though). Chop your favorite sweet pickle, whether bought or homemade, to a fine dice, and add a bit of the juice when you toss in the mixture. My very favorite pickle to add is my homemade Icycle Pickles.

This is an ingredient you may choose to add a lot or a little if you have a pickle hater in your crew. 

Then finely dice about 1/4 small to medium sweet onion and add to the bowl. Now the remaining ingredients are again, a matter of taste. I add just a small amount of each dry ingredient, but I taste and adjust as needed. The dill weed is the fresh herb component. You may be as liberal as you wish. A small sprig or two is just right for me.

One more thing, this doesn't resemble in taste the bought variety of Thousand Island Dressing very much. It's my version and pretty good stuff. I'm always asked for the recipe when I make it.  

Greek Oregano

While the next recipe isn't considered a salad dressing, it is a condiment using fresh herbs. This is an excellent recipe you should try when you serve seafood or crunchy fried catfish. It's delicious.

Anny's Tartar Sauce

1 cup Blue Plate mayonnaise
1/2 small onion
2 tablespoons dill pickle
2 tablespoons capers
2 green onions
1 clove garlic
1 teaspoon powdered mustard
Fresh parsley
Fresh dill weed
Red pepper
Black pepper

Into a mixing bowl add the mayo. Dice very finely the onion, dill pickle, capers, green onions and garlic. Add to the mayo. Stir. Add the powdered mustard and mix. Chop the parsley and dill weed, and add to the mixture. Add the red and black pepper to your taste. 

Sage! I 💚 Sage

I've added random photos of herbs that are actually growing in my garden now. While I don't have a recipe that includes Sage, it's just so pretty, and I fondly refer to it as the Thanksgiving herb. It's also incredible with roasted chicken. Try growing fresh herbs, snip off lots of flavor and enjoy.

Local, It's Everywhere

The Horn Player and I took a little road trip to the Mid-West recently. It was a hasty car trip of just a few days. We left near the end of the week and returned the following Monday. Whew! His children live in Iowa. The Poet lives in Des Moines and The Piano Player in Iowa City. It was wonderful to see both of them, but definitely not enough time to do everything we wanted to do. The Des Moines portion began on the night of our arrival with fabulous pizza at Fong's Pizza, an eclectic, quirky little place with dy-no-mite food. The Poet and her Other Half met us at our hotel after we had freshened up and gotten a second wind. Next we were on the street hoofing it to Fong's. It's a pizza restaurant with Asian decor that translates into the food they serve. How cool is that? We ordered two pie's, a Crab Rangoon (yes, Crab Rangoon) and a (my choice) Mediterranean. Both interesting and so delicious. The Crab Rangoon Pizza has even been featured on Food Network and justifiably so...excellent pie. The Mediterranean was studded with lots of veggies and little nuggets of Feta to make it special. BUT the sauce served alongside, I could have turned up and drank. Cusabi (Cucumber Wasabi) is a new fav of mine. Delish!

The next day we did a lot of walking and driving around, ending at the Des Moines Art Center. What a good idea. Definitely worth our time, in fact we could have stayed longer. 

Art on the lawn of the Des Moines Art Center ~ Loved this

That evening we landed at the bar of one of the very best sushi restaurants I've ever been to. We sat there watching the chef/owner of the place wield his knife and show his proficiency at the art of sushi. Check out Miyabi 9 if you ever have the opportunity. I had to sneak a few pics while we were there. Chopsticks, the story of Sushi, the chef at work and The Horn Player enjoying his plate of scrumptiousness.

The next morning we hit the streets for the Des Moines Farmers Market. Spanning 2 blocks across and 5 blocks long; we tried to get over the entire thing, but I'm fairly certain we did not. Truly, an awesome collection of everything from fresh veggies, neatly stacked on tables in the booths of purveyors, to prepared food to enjoy while walking along listening to a tune being played and sung by a local band. 

It was obvious the 'Buy Local' theme is emphasized and practiced by the whole of that city. My sentiments exactly. The Horn Player and I loved being there in the bustling crowds, getting a taste of the locale first hand. And, of course, I can never pass up certain food booths that really call to me while passing. These called the loudest...  

I haven't opened this just yet, but I did sample it at the Victoria's Table booth. Yum...

Another Yum...I can't wait to pop this open and serve it to some Saturday morning brunch guests. They're gonna love it.

Love mustard! And this one didn't disappoint. It reminds me of our Creole mustard. In fact, it's almost as good. ;-)

Okay, this I can never pass up. 

I think I've bought honey at every street vendor The Horn Player and I have come across on our getaway vacations no matter where we go. This jar from these fine folks is very nice, indeed. I opened it right away and the appeal of this honey is in its floral essence. I can almost get a whiff of a flower covered field where bees are spending their work day. I love to get a spoon and dip it into the jar, let the excess slide off and lick the spoon clean. But I really love it best over fresh yogurt cheese. 

Our trip to the Heartland was quick, but memorable by all means. When we go back we'll hopefully have a chance to go to a few places we could not get to due to our time constraints. It's great to see how others define, 'Buy Local'. I wholeheartedly agree; that's exactly what I do here in our beautiful Louisiana.

Almost Wordless Wednesday

Tiny Microplane - Citrus Tool/Bottle Opener, Salt/Pepper Cellar, Tiny Measuring Glass
and Black Walnut Muddler

The Horn Player occasionally browses the Williams Sonoma website and surprises me with things he thinks (or knows) I would like. When the package arrives he hands it to me saying, "I think this is yours". He gets five hearts for that kind of sweetness.
♥ ♥ ♥ ♥ ♥

Pic's on a Stroll

Hot Banana Pepper ripening amongst the Basil

Sweet Basil ~ I swoon at the colour

Hot Banana Pepper & Basil

Wordless Wednesday

Pork Tenderloin Schnitzel (recipe to follow)

Wordless Wednesday

Morning Bacon

Wordless Wednesday

A gift fresh from the garden...and ginormous...and delicious!

Peeling the outer leaves...did I mention ginormous!

I love ginormous cabbage!

A Gift

New spoon

My spoon making friend gave another spoon to me the other day. It's made of Bodock or Osage Orange, another common name for this wood. It's actually a Rice Paddle not a spoon and I just love it. I'm sharing my little cutie with you.

I love the colour

The makers mark

Timeless Gadget

Every now and again I need a gadget for a specific task whilst preparing a recipe. This morning was cold by our Louisiana standards, so I thought pancakes would be a great way to start a quasi-busy Saturday. Pecans in pancakes, I thought? Well, you know me, I occasionally am wont to test and try a new recipe idea on the odd occasion.


And since I'd been given a quart freezer bag full of tasty Louisiana pecans, I thought I'd go for it. I must say that kind of gift is certainly generous and so very welcome. Then pancakes it is with chopped pecans. 


That's when I remembered a handy little chopper/grinder tucked in the top of my spice cabinet. Let me tell you about this little grinder. It's "forever" old, as I usually tag any object that's made it through thick and thin with me. I remember buying this in a hardware store near my childhood home. One of those stores we wish we could still visit for any and everything from a Phillips screwdriver to a new blender. Huffman's Hardware has long since closed its doors as many establishments of its kind. Much to the sorrow of its customers I might add. I miss that sort of familiar way the owners had with their patrons; the open door that holds promise of a cup of coffee with the clerk and the latest news of the day. My little kitchen implement is a treasure to me. It's older than my child but still looks as good as the day I bought it. And more importantly, it works. 

Grinder with pecans

Turning the handle one way or the other determines the size of the pecan pieces. So neat.

Grinding niches for small or large bits

I used my standard pancake recipe and added the pecans. A bit different and quite delicious. I think they were a bit more filling than without the addition of the nuts. Pour on the syrup and a tall glass of milk and enjoy.

My favorite nutmeat in silky pancake batter

Finding Christmas Color

Tabasco Pepper

Swiss Chard

Lettuce beginning to seed

Louisiana Satsuma

Meyer Lemon

Cast Iron

8" Skillet Fryer

I see survey's fairly often on foodie websites asking potential survey takers to name the one thing that's most important in their kitchen's; what's their favorite go-to, must-have item. So I go through my mental list of appliances, dishes, toolie type gadgets, glassware and even certain herbs/spices currently in my kitchen and pantry. Truth is I have several things I love and use with great delight, happy to have both the luxury of a well stocked pantry and a handy wooden lemon juicer. 


I love my KitchenAid Stand Mixer for all the obvious reasons and I can't imagine a week going by without using my Food Saver to 'slurp' (my word for vacuum sealing) extra food items to toss in the freezer.  Also, I don't know what I'd do without my antique drip-style coffee pot.  I experience an almost Zen-like moment while patiently waiting for the Community Coffee to drip into the bottom half of my old pot.  The bonus being the aroma of the dripping coffee...ahhh!  I love my first morning cuppa.


But when I get serious about the absolute bomb as far as culinary tools are concerned, I must admit it's Cast Iron cookware.  Good old American forged Cast Iron.  I have tons (it's really heavy too) of Cast Iron cookware.  The one I reach for the most is probably the 8" skillet shown in the picture above.  If you look closely, you can see just how smooth the inside of the pan is and how aged the color has become from repeated use and loving care.  No stick, no worries, no kidding, this is my go-to pan.

Square Grill Pan

My grill pan is handy too.  For a quick and super delicious steak, it's unbeatable.  I have a propane burner rig on my patio that I crank up to about medium heat, position my griller over the blue-flickering flame and heat until it's rockin' hot.  Then I lay a nice thick steak over the grill ridges and watch the smoke roll.


Here's the plan.  Marinate your choice cut of steak (mine is NY Strip) in a bit of olive oil, a splash of Worcestershire sauce, diced fresh garlic and chopped fresh rosemary.  After the grill is hot, toss in the steak and allow 2-4 minutes to cook on both sides.  The time may vary due to the thickness of the meat, so plan accordingly.  Remove to a platter, scatter on a couple pinches of Kosher salt, a generous grind of black pepper, cover with aluminum foil and rest for at least 10 to 15 minutes.  Slice and serve.  Perfect every time.


I also have a large rectangular grill pan that does double duty.  On the flip side is a griddle perfect for lots of 'whatever' for a hungry crowd.  This thing is huge and heavy, but really handy for outdoor applications.

Flat Griddle

Pancakes anyone?  This griddle pan is also the lid of a Dutch Oven, hence the handle.  I've used the griddle/lid far more than the accompanying pot.  It's great for pancakes, hoecakes or French toast at breakfast, but my favorite thing to cook in this shallow pan is cornbread. 

You see, I love cornbread that's really crispy and thin.  Those big ole thick pieces are not for me.  Crunchy thin slices with a thick crust and lots of butter are the best and this little pan works perfectly.  While I'm making my cornbread batter, I add some oil to the griddle skillet and get it fairly hot.  When I pour the batter into the pan it sizzles and spits and that's what makes a thick crunchy crust.  Oh boy, get the butter!

Itty Bitty & 6-1/2" Skillets

Both these little skillets are really handy, but I don't use them as often as others.  The one I call Itty Bitty is perfect for single servings of egg dishes or even hot appetizers straight from the oven and piping hot.  The larger one I use for scrambled eggs and Spanish Tortilla.  So cute too!

Biscuit Pan

I know this is a biscuit pan and I do use it for that very purpose, however, it's also fantastic for individual corn bread.  I also have one of those cornbread pans that shapes the bread into an ear of corn.  But like most of us agree, they aren't the best.  This pan, however, is really great. Although I've never done it, I think tiny little pies would bake nicely in this pan.  Maybe an apple pie with a double crust brushed with butter and sprinkled with sugar.  Or something totally different such as meat loaf or tiny pizza.  I'm going to promise myself to use this more, and in different ways.

Butter Warmer

I don't actually need a butter warmer very often, but isn't this sweet.  It's a tiny pot with feet which raises it just enough to keep lemon and butter sauce warm, not hot.  Grill sauces, such as barbeque work well in this little cast iron bowl too.  Just pour the sauce into the pot and set it on the grill for use when needed.

Dutch Oven

Outside of the 8" skillet, the Dutch Oven is undoubtedly the most ubiquitous cast iron piece anywhere.  Soup, stew, gumbo, casseroles, even peach cobbler or chicken fried steak can be cooked as easily in the home kitchen as on the dusty trail.  An essential for sure.


I also have a ginormous Dutch oven that was actually invented for the campfire cook.  It's lid has a deep lip edge around its circumference for holding hot coals and embers, and feet around the bottom to position over coals in a campfire.  It literally becomes an oven, browning on both top and bottom.  It was custom-made for real campfire cooking.  I saw a show a few years ago on Food Network that featured various ranch cooks in competition for the best cook on the trail and this pot was used for everything from biscuits to fruit cobbler. Granted, I don't use it very often, well hardly ever, but it's a very cool pot. I love Cast Iron!

Deep Fryer

Deep frying is almost a religion in my part of the country.  Chicken, Fish, Taters, Hush Puppies, you name or dream it, we can fry it and usually do.  The Deep Fryer is definitely a plus for those of us who routinely have a crowd of folks gathered for a summer fish fry.  This is the pot I love to hand to my son with a big bowl of fresh catfish fillets and fish-fry (seasoned cornmeal) and point him toward the patio with a request for Fried Catfish.  He's really, really good at cooking Fried Catfish.

Very Small Pot with long handle

This little pot is a 2 quart size that can be used for anything.  It's really old, antique actually, and a gift from a very dear friend.  It is a treasure to me and one that I use all the time.  Every single time I use it I remember my friend and her generous spirit.  Our friendship is eternal, although I don't see her very often anymore, this little pot connects us.  


Cast Iron is passed down from one generation to another, and in my world that's a very big deal.  Eternal friendship gifted me this small pot, and it will be around in that same eternal manner for me to pass along.  That's special to me indeed.