Storm the Cassoulet

Tres Leche Cake

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By Martha Stewart

Ingredients:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit (optional), such as oranges or berries, for serving

Method:

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. LET THE CAKE COOL A BIT.

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

 

 

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Hawaiian Banana Bread

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from Betty Straughan The News Review, Roseburg, OR

Makes 2 loaves

Ingredients:

2 cups granulated sugar

1 cup margarine

6 very ripe bananas, mashed

4 eggs, well beaten

2 ½ cups cake flour

1 tsp. salt

2 tsp baking soda

Method:

Cream sugar and margarine. Add bananas and eggs.

Sift flour, salt, baking soda 3 times.

Blend flour mixture into banana mixture. Do not over mix. Turn batter into 2 greased 9x5x3 inch loaf pans. Preheat oven 350°F. Bake bread for 55 minutes, or until toothpick tests dry in center of loaf. Turn out immediately to cool on rack.

Be sure to sift the flour 3 times!!!

Be sure to use CAKE FLOUR!

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Slow Roasted Tomato Sauce

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This is a slow-roasted version of stove-top tomato sauce, and it’s jam-packed with flavor. You’ll want to have it with everything — not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.

Ingredients:

1 pound, 6 ounces cherry tomatoes

3 cloves garlic, smashed

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme (or maybe fresh basil?)

2 teaspoons packed light-brown sugar

1 teaspoon coarse salt

Method:

Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.

Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

 

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