Lemonade Layer Cake



If you're looking for a moist and easy cake to make that has a bright lemon flavor, thy this... it's wonderful!

Preheat oven to 350º

Beat the following with mixer at medium speed until well-blended (about five minutes):

-        1 1/3 c. granulated sugar
-        6 T. butter, softened
-        1 T. grated lemon rind
-        3 T. thawed lemonade concentrate
-        2 t. vanilla extract

Add the following one at a time (beating well after each addition):

-        2 large eggs
-        2 large egg whites

Combine the following in a separate bowl:

-        2 c. all-purpose flour
-        1 t. baking powder
-        ½ t. salt
-        ½ t. baking soda

Alternately add flour mixture and 1¼ c. buttermilk to sugar mixture, beginning and ending with flour mixture.  Beat well.

Pour batter into two 9-inch round cake pans coated with cooking spray.  Sharply tap pans on counter to remove air bubbles.  Bake at 350º for 20 minutes or until a wooden pick inserted in center comes out clean.  Cool pans 10 minutes on a wire rack.  Remove from pans, and cool completely on wire rack.

On first layer of cake, frost with raspberry, cherry, or strawberry jam.  Place other cake on top.  Frost sides and top of cake with frosting (recipe below).

FROSTING:  Beat with a mixer at high speed until fluffy

-        2 t. butter, softened
-        2 t. grated lemon rind
-        2 t. lemonade concentrate
-        ½ t. vanilla extract
-        8 oz. cream cheese (chilled)

Add and beat at low speed until blended.  Add 2 c. powdered sugar.  Chill for one hour, before spreading on cake.

Glazed Strawberry Pie

CRUST:

2 c. flour
1 t. salt
2/3 c. shortening
5-7 T. cold water

Measure flour into bowl.  Add salt and shortening.  Cut into flour with pastry blender until you have pea-sized pieces.  Add cold water to bring dough together into a ball.  Wrap in plastic wrap.  Place in refrigerator for 15-20 minutes.

 

Place dough on waxed paper, with plastic wrap on top.  This will keep the dough tender without adding additional flour.  Roll dough to slightly larger than pie pan.  Plastic wrap will help you to place the dough into the dish.  Trim excess dough to about one inch from sides of plate.  Roll out side edge toward the inside of the dish, evenly.  Crimp with fingers.  Pick with fork and place in the refrigerator to chill for 15-30 minutes.  Remove crust from refrigerator.  Using a piece of foil, spray back with non-stick spray.  Add beans or pie weights to prevent crust from shrinking.  Preheat oven to 375º and bake for 25-30 minutes.  Remove crust from oven.  Remove foil and beans, and bake for an additional 12 minutes.  Remove from oven and allow to cool.

 

FILLING:

Wash 2 quarts of strawberries, and remove hulls.  Place one cup of berries into a saucepan and crush with a potato masher.  Add one cup of water; bring to a boil.  Simmer for three minutes and strain mixture into a measuring cup.  Add enough water to make one cup.  In a clean saucepan, add one cup of sugar, ¼ t. salt, and 3 T. corn starch.  Mix with whisk and slowly add juice from strawberries.  Place over medium heat, stirring constantly.  Cook until sauce thickens and becomes clear.  Set aside to cool.

Arrange berries in cooled crust (to the top).  Spoon glaze over top of berries.  If the sauce has thickened too much, you can place the mixture in the microwave oven for 10 seconds at a time until it is a thinner consistency.

Chill pie.  Serve with whipped cream.

Swedish Chef's Father's Day Special (Break out the Grill): Open-Faced Steak Sandwich and Panzanella Salad

PANZANELLA SALAD

Panzanella is a bread salad that combines vine-ripened tomatoes, onions, cheese, and basil with olive oil and vinegar.  This is a great way to transform day-old bread into a delicious salad.  For best results, use chewy, coarse-textured bread.

 

Tomatoes, diced
Parmigiano Reggiano, slivered
1 c. fresh basil leaves, torn into small pieces
½ c. extra-virgin olive oil (can add more as needed)
3 T. balsamic or red wine vinegar (can add more as needed)
salt and pepper, to taste
1 T. sugar
6-8 thick slices of country-style white bread, torn into bite-sized pieces (or croutons)

In a bowl, combine the tomatoes, onion, and basil.  Drizzle with the ½ cup of olive oil and the 3T. vinegar, and season with the salt and pepper; toss well.

Place half of the bread in a wide, shallow bowl.  Spoon half of the tomato mixture over the bread.  Layer the remaining bread on top, then add the remaining tomato mixture.  Cover and refrigerate for one hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper (if needed).  If the bread seems dry, add a little oil or vinegar.  Serve immediately.  Serves 4-6 people.

OPEN-FACED STEAK SANDWICH

4 small ribeye steaks (4oz./½ inch thick)
Garlic powder, black pepper, salt, to taste
1 c. sliced mushrooms
½ c. sliced vidalia onions
Chewy, coarse-textured bread (approx. 8" long)
Mozzarella cheese, shredded
Olive oil and butter

 

Lightly dust both sides of steaks with garlic powder, salt, and pepper.  Sauté mushrooms and onions in 2T. olive oil and 2T. butter, until onions are carmelized.  Cut bread in half, and lightly butter the top and bottom of slices.

Grill steaks over charcoal fire until medium rare.  When done, place on plate and cover with foil.  Place bread on grill and toast.

Place toasted bread on a cookie sheet.  Top bread with steak and mushroom/onion combination, and a layer of mozzarella cheese.  Place in a 350º oven until cheese is melted.

Swedish Chef's Signature Swiss Steak

4-6 pieces of bottom round steak, swissed (tenderized) by butcher
1 large vidalia onion, sliced
2 c. flour
2 T. salt
2 T. ground black pepper
1 T. onion powder
1 T. paprika (I use smoked Spanish paprika)
½ c. canola oil
26oz. can Swanson beef stock
4 T. butter
chopped parsley
In a large resealable plastic bag, add flour, salt, pepper, onion powder, and paprika.  Shake to combine.  Steaks should be cut into portions roughly the size of and adult hand.  In a large cast iron skillet, place ½ c. canola oil.  Heat skillet to medium heat.  Place three pieces of steak at a time in the plastic bag.  Shake to coat.  Using a pair of tongs, remove each piece of steak, shaking off excess flour, and place in skillet.  Brown lightly on both sides.  Remove pieces from skillet and place in a greased dutch oven or casserole dish.  Continue until all pieces of steak have been browned on both sides.

Slice vidalia onions in approximately half inch slices.  Add to the skillet contaning containing the small bits of steak (fond) from browning.  Sauté onions until carmelized and place on top of browned meat.

Add 4 T. butter to the skillet and melt slowly, stirring with a whisk to combine pieces of fond with the butter.  Add 4 T. seasoned flour that was in the plastic bag.  Continue whisking until the butter and flour have been absorbed.  Slowly add the beef stock (approximately 2½ cups), continuing to whisk until the gravy reaches desired thickness.

Pour gravy over beef and onion mixture and place in 350º oven for approximately 2½-3 hours.  Check every half hour, to make sure the gravy has not thickened too much, and that the steak is not sticking to the bottom of the dish.  If gravy is too thick, additional beef stock may be added.  Garnish with chopped parsley.

The Swedish Chef serves this dish with a side of mashed potatoes, covered with the remaining gravy.
This dish can also be served over noodles or rice.

Randy's Apple Pie

Crust:
3 c. flour
1½ t. salt
1 c. Crisco
9-10 T. ice water

 

Apple mixture:
4 c. sliced apples (I use Granny Smith or Cortlands)
3-4 T. flour
1½ c. sugar
1 t. lemon juice
2 T. cinnamon
2 T. butter (use to dot the pie, prior to putting the top crust on)
¼ t. nutmeg
pinch of salt

Brush with milk and sprinkle with cinnamon-sugar mixture.

Bake at 400º for 50 minutes.

Twice Baked Potato

Use 2 russet potatoes washed, dried, pierced (with a fork) and skins coated with a small amount of olive oil.  Bake in a 425º oven for 40-45 minutes or until a cake tester (or toothpick) can be inserted with no resistance.  Remove from oven and allow to cool for 5-10 minutes.

In a skillet, render 3-4 slices of bacon, that have been cut into 1" pieces, until crisp.  Remove from pan and drain on paper towel.

Cut off the top of the potato using a serated knife.  Carefully remove flesh, allowing about ¼ in of the potato to remain intact.  Place potato into a medium bowl and mash with a fork.  Add the following:

4 T. butter
1 c. sour cream
2 T. minced chives
bacon pieces
1 c. shredded cheddar cheese
salt and pepper, to taste

Combine the above ingredients, and stuff back into the potato.  Do not be afraid to overstuff.  Place top back on potato.

Return to oven and bake for an additional 15 minutes or until cheese starts melting. 


This dish serves 2, but can be expanded for additional people.