A JELLY ROLL TO THE RESCUE

 

 

If there ever was a time we needed comfort food it is today.     Something sweet to sooth the soul and have you smiling with delight.  A jelly roll to the rescue.    What a delightful idea.  Bake a cake.   Spread jam on it and roll it up.  Easy, peasy.   The ingredients  are all there in your kitchen – eggs, sugar, flour, flavouring and jam.

A classic sponge cake is not difficult to make.  Simply carefully follow the instructions. The eggs must be a room temperature, or a little warmer, and then beaten with sugar for at least ten minutes, or until thickened, tripled in bulk and full of air. It requires no leavening other than the air that is beaten into the eggs.  Carefully fold in the flour being careful not to disturb the air bubbles too much.  Then spread into the prepared pan

Don’t over bake your cake.  It will not roll easily and will crack. Depending on your oven bake for 18 to 20 minutes.  ( I hesitate to suggest the 20 minutes  but your oven may be on the cool side.)

While your cake is baking sprinkle a clean dish towel with sugar.  As soon as you take it out of the oven lay the long edge of your pan on the towel  and turn out your cake.

Lift the pan off the cake.

Trim the edges of your cake and then peel off the paper.  Trimming the cake makes it easier to roll.

While the cake is still warm starting with the short end roll the cake  and lay it with the edge seam side down.  Let it cool thoroughly before unrolling and filling.  If you are apprehensive about rolling the cake use the towel to help you.   When the cake is cool carefully unroll the cake and towel.

Use any desired filling.  Jam, jelly, lemon curd, whipped cream.  Just be sure it spreads easily.  If the jam or jelly is a little thick heat it gently before spreading it on the cake.  Using a small strainer dust the cake with lots of icing sugar.  You can also frost the cake with your favourite frosting.

This recipe calls for superfine granulated sugar and pastry or cake flour.  If you don’t have these in your pantry it is easy to make them.  For superfine sugar put at least one and a half cups of granulated sugar into your food processor and process for a few seconds.  Not too long or you’ll end up with sugar powder.   Measure your sugar after you have processed it.   You can always find a use for extra  super fine sugar.

For pastry or cake flour do this.  Take one cup of flour and remove two tablespoons of flour.  Add two tablespoons of corn starch (corn flour) to the cup. I put two cups of this mixture through a sifter five  to six times.    From this take the required amount of flour for your recipe.    Set aside the extra cake flour for future use.

The happy little jelly roll recipe awaits you in MRS.BUTTERFINGERS kitchen.

Bon Appetit dear friends.  Take care.  Stay safe.

 

 

 

 

RHUBARB UP-SIDE DOWN BROWN SUGAR CAKE . . . an easy to make spring dessert

 

This unprepossessing plant.    This new darling of avant-garde young chefs.  This wonderful rhubarb is the spectacular  upside-down topping on the most delicious of brown sugar cakes.

It is perfection on its own as a snacking cake or one could lavish it with whipped cream or crème fraíche.   Add a few very ripe strawberries and it would be a spectacular finish to a meal.

This is an easy recipe to put together.  You don’t use a stand mixer – just your favourite balloon whisk.    The cake stays moist and delectable for up to three days.  Simply keep it covered at room temperature.

This recipe calls for fresh rhubarb but you can also use frozen rhubarb.  Just be sure to allow time for your frozen rhubarb to defrost and drain (gently pressing on the stalks to help remove the moisture.

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April can be the cruellest of months but it gives us this tart-sweet vegetable that morphs into the most addictive of desserts.    It has been a wet spring this year and the rhubarb in my garden has responded with juicy red stalks and enormous umbrella sized leaves.    RHUBARB UPSIDE-DOWN BROWN SUGAR CAKE – bake it today.   The recipe awaits you in MRS.BUTTERFINGERS kitchen.    Bon Appetit dear friends.

(This recipe is from  Dorie Greenspan’s inspiring cookbook Baking Chez Moi.)

 

CHRISTMAS FRUIT CAKE . . . make it, bake it, enjoy it – the same day!

All is not lost if you didn’t have time for the ritual baking of Christmas cakes back in October.  This gorgeous fruitcake can be baked and savoured the same day.  Its  wonderful, spicy fragrance fills your home with an aroma this is pure Christmas.  It slices beautifully and the beguiling perfume of allspice, cloves, cinnamon and nutmeg is perfection itself.

Last December I baked  this rich fruit cake  in a loaf tin.    This year I adjusted the recipe slightly and baked it as a traditional Christmas cake.     You have lee way as to the size of cake tin you use – any spring form pan between eight and ten inches.  Using a cake tin allows the cake to bake more evenly eliminating over-baked edges.   You simply adjust the  oven baking time.

The ingredients are  guidelines.  The recipe calls for candied mixed peel, cherries and dried apricots.  You could  use dried figs or dates.  Pecans, slivered almonds could replace the chopped walnuts.  The brandy decanter is empty –  substitute sherry or perhaps an exotic liqueur.  The recipe is so forgiving.

There is so much pressure surrounding the holiday season.  We need to be calm and take a step back.  Enjoy our family.  Glory in the season.  This fruitcake is more than the sum total of its parts.  Its very simplicity gives one a chance to take a breath and enjoy preparing  food for those we love.

The recipe for this simply wonderful bake it today Christmas cake awaits you on

MRSBUTTERFINGERS.

 

IT’S ALL ABOUT THE ICING ON THE CARROT CAKE . . . a cake for celebrating birthdays!

This is not your usual carrot cake recipe.   This is a carrot cake made sublimely rich with butter replacing the oil.   The results are a fine, firm crumb that holds and slices beautifully (so necessary in a layer cake). The cake is not complicated.  If you wish you can stir it  up in one bowl without using your mixer.     Refrigerated, the cake holds well so you can  enjoy nibbling cake over a couple of days (if it lasts that long).

And then there’s the frosting.  It is outrageously wonderful.  Rich, creamy, buttery and exquisitely flavoured and enriched with cream cheese.  It is the light as air volume that takes this cake creation over the top.   There is absolutely no doubt.  The frosting is sublime.  It’s uncomplicated and foolproof.  You simply beat the cream cheese, butter and icing sugar until is fluffy and smooth.  Lavish the frosting  between the layers and on the top of the cake.  Don’t frost the side of the cake.

This is my special occasion cake.  The cake I make for family birthdays.    This summer my younger sister celebrated her 80th Birthday.  I baked the cake in my kitchen, then drove  two days to our home town in Northern Saskatchewan.  The cake kept perfectly in our travelling Koolatron (refrigerator).     This cake cut beautifully into twelve servings.   I like to gild the lily so we served the cake with a generous scoop of ice cream.

MRS.BUTTERFINGERS has this scrumptious recipe CARROT CAKE WITH CREAM CHEESE ICING.  Bon Appetit.

 

 

 

 

THE PROCRASTINATORS FRUITCAKE LOAF . . . make it, bake it and enjoy it the same day.

Procrastinating fruitcake lovers  do not despair.  All is not lost if you didn’t have time for the ritual baking of Christmas cakes back in October.   This quick FRUITCAKE LOAF can be whipped up in the morning and enjoyed with afternoon coffee the same day.    It’s wonderful, spicy fragrance fills your home with an aroma that is pure Christmas.   It slices beautifully and the beguiling perfume of allspice, cloves and nutmeg is perfection itself.

The ingredients are simply guidelines.  The recipe calls for candied mixed peel and dried fruit.  Your pantry has dried figs and lemon and orange peel.  Use what you have.  Pecans, slivered almonds and chopped pistachios replace chopped walnuts.   It will all taste like Christmas.  The brandy decanter is empty then substitute sherry or perhaps an exotic liqueur.  The recipe is so forgiving.

There is so much frantic pressure surrounding the Christmas season.   We need to be calm and take a step back.  Enjoy our family.  Glory in the season.  This fruitcake loaf is more than the sum total of its parts.  Its very simplicity gives one a chance to take a breath and enjoy the simple act of preparing food for those we love.

The recipe for QUICK FRUITCAKE LOAF awaits you in MRSBUTTERFINGERS kitchen.

Merry Christmas dear friends.   XXX Virginia

 

 

 

KATE’S CINNAMON COFFEE CAKE – Elegantly simplicity.



CINNAMON COFFEE CAKE

Away way back in time coffee cake was a simple treat.    It was an uncomplicated cake.  The ingredients were always at hand.  It went together quickly .  The delicious aroma of the baking cake filled your kitchen.  It was warm and welcoming  hospitality on a plate.   One made coffee cake to be enjoyed with coffee or tea and dear friends   It was elegant simplicity.  

Then we add sour cream and blueberries, buttermilk and cranberries, rhubarb and apples.  Coffee cake became a production.  It lingered long in the oven and frequently longer cooling .   It was definitely not something you whipped up on the spur of the moment.This recipe for CINNAMON COFFEE CAKE  goes back to the late Fifties.  It is a doodle to whip up.  Presents beautifully.  And tastes decadently divine.    I have probably made it over seven hundred times  and last week I made it for my  friend Kate.   It was received with so much enthusiasm and appreciation  I renamed it  KATE’S COFFEE CAKE.    Kate is a remarkable woman in a demanding profession.  She was  ships bridge officer on luxury cruise ships for years and now continues her relationship with marine transportation at  SeaSpan here on the west coast.     This recipe is perfect for Kate.   She loves baking but has little time to shop for exotic ingredients  or spend hours in the kitchen.

The recipe came with a bag of Robin Hood Flour and it is simplicity personified.  Flour sugar salt and baking powder mixed with butter.  An egg whipped into milk.  A quick and gentle stir and into the pan and  a little brown sugar butter and cinnamon sprinkled over the top.   This sweet little coffee cake goes together quickly so be sure to turn your oven on before you start your recipe.  The recipe awaits you in MRS.BUTTERFINGERS.

 



PURE ALCHEMY! MAKE YOUR OWN PURE VANILLA EXTRACT

A vicious cyclone hit Madagascar in March 2017. Cyclone Enawo brought bakers to their knees .  Vanilla  prices sky-rocked.  Merchants held their supply of vanilla under lock and key.  Vanilla beans were trading higher than silver.   Desperate bakers rediscovered alternatives. Lemon juice and zest.  Pure almond extract.  Rose water.  But nothing could replace the flavour of pure vanilla.

It is possible to make your own pure vanilla extract.  It’s very simple and you may discover you prefer your own bottled vanilla.  It is alchemy this creation of vanilla extract.    There is something wonderful , almost mystical, bottling your own vanilla.

All that is required is a glass bottle or jar.  Vanilla Beans and vodka (70 proof 35% alcohol).  Use one bean for every two ounces of alcohol (bourbon, rum, brandy or vodka).  One can find vanilla beans reasonably priced on line.

I used 1 1/2 cups (12 oz .375 ml) vodka and 6 beans.  Split the pods  leaving a small bit at one end still attached.

Tuck the beans in a clean jar or bottle.  If they are too long you can cut them to fit.   Pour the vodka over the beans making sure the beans are submerged.  Shake the bottle once or twice a week.  At 8 weeks(and up to 3-6 months)  you can start sampling for flavour.   It is your palate that will decide when your vanilla is ready.     After using all your vanilla extract you can replace the bottle with more vodka.  The same pods will continue to flavour the vodka for about a year.

Don’t discard your vodka soaked vanilla pods.  Pop them into your sugar container.  They give your sugar a delicate vanilla fragrance and seem to last for ever.

Store your precious personally made vanilla extract at room temperature and out of direct sunshine.

Small bottles of your own vanilla extract would make the “bees knees” gifts.  Search dollar stores and thrift shops for unusual containers.  Use corks to safely seal the bottles.

Bon Appetit and happy baking, dear friends.

HUMMINGBIRD CAKE . . . hums to a new tune.

This cinnamon scented layer cake.    This  dense cake of banana and pineapple.  This spice cake with sumptuous cream cheese icing.  This Humming Bird cake with retro origins has become the favorite of all cake recipes on MRS. BUTTERFINGERS.

It’s a joy to make.      It doesn’t require a stand mixer.    Just two mixing bowls, some very ripe bananas, pineapple and the usual suspects when making a cake.   I’ve made  some changes to the recipe.   The most important one is the pineapple.  I’ve replaced the crushed pineapple with chopped pineapple tidbits.  The quality of the pineapple pieces is superior to crushed pineapple.   Now when you nibble your way through a gorgeous slice of Hummingbird  cake you encounter brilliant bursts of pineapple flavour.

Tuck this recipe for HUMMINGBIRD CAKE into your apron pocket.  It’s the perfect cake for the cottage.  It’s large enough for big family gatherings.  And best of all its wonderful goodness  stays fresh for the several days.

MRS.BUTTERFINGERS has the new, improved and slightly changed recipe.

 

OLD FASHIONED CHRISTMAS CHERRY ALMOND CAKE . . . It’s not too late to whip up this alternative to fruit cake.

The most loved and used  of all my many baking cookbooks is tattered, torn, mended and scribbled.   It has perhaps twenty pages.    More than fifty years ago it came free with a bag of Robin Hood Flour.  It contains the recipe for Wicked Wonderful White Bread and my stand by cinnamon coffee cake.  Every recipe is tried and trued and absolutely delicious in a wonderful old-fashioned way.    The recipes don’t call for exotic ingredients or special equipment.  They are stress free baking recipes perfect for almost any occasion.

I adore anything  baked with cherries, especially at Christmas time.  This recipe for Cherry Almond Cake is from the small Robin Hood Cookbook.  It is literally bursting with big, bright cherries.  It makes a generous cake.  Wonderfully generous.  You can cut,  slice and slice and nibble away to your hearts content.  It is a splendid cake for entertaining.  Large enough for second or even third slices.  What could be more perfect. You’ll find this  recipe on my food blog MRS. BUTTERFINGERS.

EASY AS PIE! I promise you. This is a no-fail perfect pastry recipe.

It is every baker’s dream.  The ability to whip up the perfect pie with a crust so  light and flaky and  delicious you chase the last crumbs around your dessert plate.    There’s more than a baker’s dozen way of making pie crust.     They all require a certain level of skill and more than a modicum of knowledge of the various types of pastry required for specific pie fillings.

Here is “the little black dress” of pie crusts.  It is suitable for almost every filling.  It is superb for savory pies and fruit pies.   Single crust pies like lemon meringue.   Chicken pot pie or steak and kidney pie.  Hand pies and tarts.  And best of all follow the recipe faithfully and you should be rewarded with perfect pie crust!

This is the secret to perfect pie crust every time.  The flour, butter, shortening, and water most all be VERY cold.  Let the dough rest in the refrigerator for at least 30 minutes or longer before rolling.  And  finally,  don’t stretch the dough when you’re placing it into the pan.

One of the most popular fruit pie to make is apple.  The secret to eliminating the  gap between the apple filling and the baked pie crust is to toss your sliced apples with sugar and let it macerate while your pie crust rests.  Then add the thickener, spices and butter before putting your pie together.

You can prepare the dough ahead.  Form it into two balls, wrap well, and refrigerate for up to 4 days or freeze for up to 3 months.  Defrost  in the refrigerator.

Dear friends. Skip over to MRSBUTTERFIELD’S kitchen for the recipe.