Darina Allen's Sweet White Scones

Mummy's Sweet White Scones ~ Darina Allen's Recipe

As shared by the kitchen of Once Upon a Plate

Recipe yields 18 to 20 scones

8 cups flour

pinch of salt

1/3 cup superfine granulated sugar (If you like sweeter scones, increase the amount of sugar to 1/2 cup or a bit more)

4 teaspoons baking powder

12 tablespoon (1 1/2 sticks) butter

3 eggs

approximately 1 3/4 cups milk to mix

Glaze:

1 egg, beated with a pinch of salt

granulated sugar

Position rack in center of oven.

Preheat oven to 475* (F)

Sift all dry ingredients together in a "nice roomy bowl". Make a well in the center and rub in the butter (or use a pastry blender tool) as if making pie dough. Beat eggs with the milk, add all at once to the dry ingredients and mix to a soft dough. Turn out onto a floured board, knead lightly just to shape into a 1-inch thick round (or square) shape. With a cutter or knife cut into scones. Darina's mother always cut them into squares or diamond shapes, and that's the way I like to cut them, too. Brush the tops with the egg wash and dip tops in granulated sugar.

Bake in the hot oven for 10 to 12 minutes (watch carefully as your oven may bake faster.) Cool slightly on a wire rack, serve hot or warm.

Darina suggests splitting the sonces in half with butter and homemade jam, or jam and a dollop of whipped cream.

Enjoy!

Click HERE to return to Once Upon a Plate.

Pork Roasted the way the Tuscans Do

Pork Roasted the Way the Tuscan Do ~

Joanne Weir's recipe

4 servings
.
Joanne says: "This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!"

.

Preheat oven to 375-degrees (F)

2 teaspoons fresh chopped sage

2 teaspoons fresh chopped rosemary

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/4 teaspoon fennel pollen (My notes: I omit because it is not readily available here)
4 tablespoons extra virgin olive oil

1 pork tenderloin, trimmed of fat and sinewy tissue

1 loaf crusty baguette

Optional (I always include ~ about 3 to 4 tablespoons Dijon mustard)

.

Method:

Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together, spread out on the work surface for later, the sear the pork as follows:

In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides (this will take about 8 to 10 minutes.)

If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs. (This step adds a bit of moistness to the meat, which I prefer.)

Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way but keep intact (don't cut all the way through); scoop out most of the soft insides ( I reserve for another use.) Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed. need to be particular as to how you tie it, the aim is to keep the pork securely in the bread while roasting.

Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.

Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes.

Remove the strings and cut into thick (about 1-inch) slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.

Please click HERE to return to Once Upon a Plate.

Walnut Sauce for Pasta, Chicken, Grilled Vegetables, and...

Pasta with Walnut Sauce

Serves 4 as a main course*

Recipe adapted from A Thousand Days in Venice : An Unexpected Romance

by Marlena de Blasi Copyright 2002 by Marlena de Blasi.
The Pasta

Cook a pound of fresh tagliatelle, fettucine, or other "ribbon" pasta in abundant, sea-salted boiling water to the al dente stage, drain, and toss with 1½ cups of the following sauce. If fresh pasta is not available, substitute dried artisinal pasta.

For the Sauce (Makes about 2 cups)

8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream
1/4 cup late-harvest white wine such as Vin Santo or Moscato

* My own NOTES:

I added a bit of finely grated orange zest, and used a light hand with the salt so the slight sweetness of the wine would come through. This sauce is very thick, I like to make it a bit thinner by stirring in a spoonful or two of the hot pasta water. A sweet late harvest wine can be subsituted for the Vin Santo or Moscato

** This is a very rich sauce, I prefer to serve this in small portions, perhaps as an appetizer or along side plainly grilled chicken, fish or chops.

Method:

Pulse the walnuts in the work bowl of a food processor fitted with a steel blade, until they are the texture of very coarse meal (not too finely - a bit of texture is better). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine.

In a small bowl mix the olive oil, cream and wine together. With the machine running, pour the mixture through the feed tube and process only until it is mixed. (Will be like thick paste.) Taste and correct the sauce for salt and spices.

Marlena notes: " As divine as this sauce is, tossed with just-cooked pasta, it presents other delicious opportunities: Keep some in the refrigerator and place a spoonful over just-roasted chicken or pork; spread it on grilled bread and pass it along with cold white wine for an appetizer; enrich simple vegetable soups with a dollop, or try it as a condiment for steamed asparagus."

Please click HERE to return to Once Upon a Plate.

Orecchiette with Roasted Cauliflower, Raisins and Walnuts

Orecchiette with Roasted Cauliflower, Raisins and Walnuts (and Colatura, optional)
As shared from the kitchen of Once Upon a Plate
Serves 4

A traditional dish, possessing the perfect balance of sweet and savory flavors.

Ingredients:

1 head of cauliflower, cut into very small florets
4 Tablespoons extra virgin olive oil
salt and pepper
1/2 cup raisins (golden or black), plumped in warm liquid water, wine, etc.
3 Tablespoons walnuts or 2 Tablespoons pine nuts
1 Tablespoon colatura (optional)+*
8 ounces orecchiette

*If not using colatura, salt the cauliflower a little more heavily than usual.

Directions:
Preheat the oven to 450 degrees (F)
Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 1012 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the nuts.)

In the meantime, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura(if using), 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve right away.

* Colatura is a special Italian syrup, made from anchovies.

Recipe adapted from Market Hall Foods

Please click HERE to return to Once Upon a Plate

Pork Tenderloin with Herb Glaze

This recipe is from Caprial and John Pence; originally created for pork chops, I took my friend's advice and adjusted it for a pork tenderloin.

Flavored with Herbs de Provence and honey (I substituted Agave syrup) it is a little sweet and absolutely delicious.

Caprial & John's Pork with Honey, Mustard, and Herb Glaze
As shared from the kitchen of Once Upon a Plate
Serves 4 to 6 (varies if using tenderloin or 6 pork chops)

1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil

Glaze:
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

Preheat oven 350°

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once._

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reachs an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.

Remove meat to platter or plates. Place the pan on stovetop over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)

Enjoy!

Please click HERE to return to Once Upon a Plate

Individual-size Baked Alaska

Individual-size Baked Alaska

As shared from the kitchen of Once Upon a Plate

4 to 6 servings

Using only 3 or 4 ingredients, these provide huge eye and taste appeal for very little effort.

I actually prefer to make Baked Alaska into individual size portions using slices of plain cake or pound cake. This time I used extra large cupcakes made from Butter Cake batter. Here's how~

Cake slices of your choice (any flavor), or pound cake, plain cupcakes, etc.
Ice cream (any flavor)
Egg Meringue (recipe follows)

Optional:

Jam or Spread of your choice,
Flowers or fruit for garnish

Method:
I make them at the last moment, but you could assemble the cake with ice cream filling and store in freezer (for up to an hour or two) before frosting with meringue and broiling.

Slice 2 pieces of cake per serving
Arrange oven rack near upper center of oven, set to broil.

Make meringue: (enough for 4 to 6 small Baked Alaskas)
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar

Place egg whites in an impeccably clean bowl, add cream of tartar and beat with electric mixer until soft peaks form. Gradually beat in sugar, a tablespoon at a time, beating well after each addition until stiff peaks form.

Using two slices of of cake per portion, place one slice for each serving on a baking sheet, spread with jam or spread if desired. Place a thick slab (1 to 1 1/2-inch thick) of ice cream on cake slice. Top with another cake slice. Completely cover entire surface of cake and ice cream encasing thickly with meringue.

Place under broiler until top is lightly golden brown, garnish as desired and serve immediately.

Enjoy!

Please click HERE to return to Once Upon a Plate

Chicken and Corn Chowder

When TWO of my favored cooks featured this recipe and recommended it I knew it was a must try!

Lori on her blog All That Splatters posted about the recipe she found on sweet Geri's blog Heart N Soul Cooking, and I completely agree this is a fabulous recipe.

It's with great thanks to Geri and Lori that they introduced me to this recipe. It's a keeper, and the garnishes push this one over the top.

Here's Geri's recipe ~ the only changes I made: I substituted Russet potatoes because I didn't have Yukon Golds on hand (but don't overcook them, they will fall apart), I used frozen white kernel corn and poached some chicken breasts then cubed it.

Geri's Heart N Soul Chicken and Corn Chowder
6 servings

2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream

Garnishes (Don't skimp!)

2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.



Thank you for sharing your recipe Geri! And thank you too Lori for sharing it because I missed it on Geri's blog.

Please click HERE to return to Once Upon a Plate.

Carnitas ~ Little Pieces of Browned Pork

Carnitas ~ Little Pieces of Browned Pork

As shared from the kitchen of Once Upon a Plate

I've been making this dish for well over 30 years, it is one of my all-time favorite Mexican foods and a much requested recipe in my family. It is difficult to believe that three ingredients (pork, water and salt) cook into such a satisfying and delicious dish. If I could only eat one Mexican food for the rest of my life, this would be it. If you try it, I hope it becomes a favorite of yours, too.

Carnitas are a popular snack in central Mexico, served with a fresh tomato salsa and wrapped in a warm tortilla (I prefer flour tortillas for this recipe) they makes a most delicious snack. Usually served with additional condiments such as chopped cilantro, sliced radishes, avocado (or guacamole), chopped onion or scallions, sour cream, etc.

Ingredients:
3 pounds pork shoulder, butt, or boneless country-style pork spareribs, etc.
Cold water to barely cover
2 teaspoons salt, or to taste


This dish requires some fat on the meat in order to make the finished meat succulent and juicy, if you are looking for a low-fat dish you would be better off choosing something else.


Cut the meat, with the fat into strips about 2" x 3/4", or 1 1/2" to 2" cubes. Place meat in a large pot and barely cover with water, add salt and bring to a boil over high heat (don't cover the pot.)


When pot boils lower the heat a bit and allow to cook briskly until all liquid has evaporated; the meat should be cooked through but not falling apart. Lower the heat once again and continue cooking until the fat has rendered out. Continue turning the meat until it is lightly brown all over and slightly crisp. this usually takes between 45 to 70 minutes. Taste and add additional salt if needed.


Tips:
-No need for an expensive cut of meat, you want cuts with a fair amount of fat so the meat browns properly later.
-The meat will cook more evenly if the pot is large (and rather shallow if possible)
-Do not add too much water at the beginning, or the meat will fall apart when frying later
-If the meat is still rather firm when water has evaporated then add a little more water and continue cooking.

Recipe adapted from Diana Kennedy's "The Cuisines of Mexico", an excellent resource.

I highly recommend.

Click HERE to return to Once Upon a Plate

Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream

Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream
2 servings
As shared from the kitchen of Once Upon a Plate

Ingredients:

1 cup (about 3 ounces) finely grated parmesan
salmon pearls (salmon caviar/roe)
chervil leaves, to garnish

Lemon Cream
¼ cup sour cream
½ teaspoon lemon zest
½ teaspoon lemon juice


Prepare the lemon cream:
In a small bowl mix sour cream, lemon zest and juice stir until thoroughly combined. Set aside.

Preheat oven to (350°F). Line a large, shallow baking pan with baking parchment or a silicone baking mat.

Make 6 circular mounds (1 1/2 Tablespoons each) of Parmesan cheese on the lined baking sheet, spaced apart to allow for spreading. Flatten mounds slightly.

Bake for 6 to 8 minutes or until golden, watch carefully. Remove from the oven, allow to cool slightly and roll into cylinders.

Spoon the lemon cream into small dishes or pots and top with salmon pearls and chervil, snipped chives or a small piece of a parsley leaf. Serve with the parmesan crisps.

Recipe adapted from Donna Hay (click to see more.)

Click HERE to return to Once Upon a Plate.

Slow Roasted Chipolte Salmon with Pineapple Rice

Slow-Roasted Chipolte Salmon with Pineapple Rice
4 servings

Recipe adapted from Cuisine at Home

3 Tablespoon adobo sauce (from a can of chipotle peppers in adobo)
3 Tablespoons brown sugar
1 teaspoon kosher salt
4 skinless salmon fillets (about 6 ounces each)
1 cup dry white wine
2 Tablespoons sugar
2 Tablespoons fresh ginger, grated
2 Tablespoons fresh lime juice
2 Tablespoons unsalted butter, softened
1 teaspoon cornstarch
1 Tablespoon scallions (green part only), thinly sliced

Preheat the oven to 225* (F)
Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.

In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce.

Roast in the oven for 20 to 40 minutes depending on how thick the salmon is.

Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.

In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally.

Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the rice.

*~*~*~*~

Pineapple Cilantro Rice
Makes 4 cups

1/4 cup onion, diced
1 Tablespoon unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz) I used fresh pineapple chunks in juice from the refrigerated case)
3/4 cup pineapple juice (6 oz)
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup minced fresh cilantro

In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butte rover medium-high heat for 3 minutes. Stir in rice and saute for one minute more.

Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.

With many thanks to Pam at Sidewalk Shoes for featuring these recipes on her blog.

Click HERE to return to Once Upon a Plate.

Crumpets with Blueberry-Vanilla Preserves

Crumpets
makes 16 three-inch crumpets

As shared from the kitchen of Once Upon a Plate
Similar to English Muffins, but more dense crumpets are delicious warm from the griddle, or split and toasted and served with jam, preserves, honey or your favorite spread. Excellent with a cup of hot tea or coffee.
Round cookie cutters or egg cooking rings are necessary for this recipe. I like to make these in my electric skillet for accurate temperature control, but you can also make them on a griddle or pan on the stove top.
1 packet dry yeast (scant 1 Tablespoon)
1 teaspoon sugar
1/3 cup warm water
1 3/4 cup milk
2 1/4 cups bread flour
1 teaspoon salt
1/2 teaspoon baking soda
a few Tablespoons butter, melted to brush pan/griddle and the metal rings
Method:
Sprinkle yeast and sugar over warm water in a mixing bowl, stir to dissolve yeast. Set aside for 5 minutes, then stir in milk, flour, salt and soda. Cover with plastic wrap and allow to develop for 30 minutes.
Heat skillet or griddle over medium heat (275*) until hot. Brush pan surface lightly with melted butter. Arrange cooking rings on cooking surface, brush insides of rings lightly with melted butter.
Fill each ring 2/3 full of batter. (For 3-inch rings I use a 1/3 cup measuring scoop.)
Cook about 10 minutes or until tops are full of holes and batter begins to dry and lose it's shiny surface. Remove rings and flip crumpets to lightly brown the other side.
Serve immediately, or toast (or split and toast) and serve with your favorite condiments.

This is my favorite way ~ split, toasted and spread with butter:

~*~*~*~*

Blueberry-Vanilla Preserves
Blueberries (fresh or frozen)
Sugar (may use part Splenda TM)
water
freshly squeezed lemon juice, about 1 scant teaspoon for 1 cup of berries
pure vanilla extract
Combine equal amounts of berries and sugar (I reduce the ratio of sugar a bit ~ personal preference) in a saucepan, add a couple of tablespoons water and the lemon juice. Stir and bring to a boil over medium heat, stirring frequently so mixture doesn't scorch. Cook until liquids begins to evaporate and desired consistency is reached. Keeping in mind that mixture will firm up further as it cools.
Remove from heat and stir in a teaspoon of vanilla. Place in clean jar and refrigerate when preserves have cooled.
Will keep in refrigerator for 1 week.

Please click HERE to return to Once Upon a Plate

Steamed Dumplings (Shrimp or Vegetarian)

Steamed Shrimp and Pork Dumplings

Make about 20-24 steamed dumplings

As shared from the kitchen of Once Upon a Plate

This recipe was given to me by a good friend over 20 years ago. It's a tried and true!

If you prefer you can make your own dumpling dough, this is the shortcut method using store bought wonton wrappers. The dough will not be as tender as traditional dumpling dough; it's thinner and a little more chewy, but it is a good quick version.

Ingredients:

8-10 medium raw shrimp, peeled, deveined and cut into small bits
1/2 pound lean ground pork
1 green onion/scallion (both white and green parts, finely chopped)
a few shakes of ground white pepper
1 teaspoon extra dry (Cocktail) Sherry; non-sweet
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 tablespoon grated fresh ginger
1 package square wonton wrappers

Filling:

In a medium-size bowl mix the shrimp, ground pork, green onion, gringer and remaining ingredients (except wrappers) together with a fork until well combined.

To fill dumplings:

Place one wrapper on work surface (keep remaining wrappers in the package so they don't dry out). Portion a small spoonful (scant 1 teaspoon) of the filling in the center of the wrapper. (Don't overfill or you will not be able to seal tightly.) Dip your finger in water, moisten the edges of the wrapper, bring all corners up so they meet over the center of the filling (forming a pyramid shape), pinch seams to form a tight seal. Repeat with remaining wrappers.

Arrange the dumplings in a bamboo steamer (line bottom of each steamer section with parchment paper or a lettuce leaf), I spray parchment paper lightly with cooking spray (not necessary if using lettuce leaf.) Steam for 10 to 12 minutes.

Serve right away with drizzle or dipping sauce of your choice:

Suggestions for drizzles/dips:

-Sweet Hot Chilli Sauce (from the bottle)
-Soy-Rice Vinegar: Equal parts rice vinegar and soy sauce (may add a few drops of water if flavor is too strong)
-Black Vinegar Dipping Sauce: Equal parts black vinegar, soy sauce, thinly sliced scallions, few drops hot sesame oil and a bit of water)

Can keep dumplings warm in a 200*(F) oven, loosely covered with foil for up to 1/2 hour.



Vegetarian Steamed Dumplings

adapted from Alton Brown
35 to 40 Dumplings
Note: I half this recipe

Ingredients:

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage (or regular cabbage, cut angel hair style)
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers (Fewer if you are halving the recipe)
Non-stick vegetable spray, for the steamer

First extract as much liquid as possible from tofu using this method:

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

Proceed to fill wrappers, and steam as directed in preceding recipe.

Hope you enjoy!

Click HERE to return to Once Upon a Plate.

Brazilian Grilled Steak with Artichoke Salsa

This wonderful recipe is from Sook on My Fabulous Recipes Blog. I only changed it slightly; as noted in brackets.

It really IS fabulous, too!

Brazilian Grilled Flank Steak w/ Artichoke Salsa
Ingredients:

Meat:
1 flank steak [I used sirloin, use what cut you like]
2 tablespoons oil
6 garlic, minced
1 jalapeno, seeded and very finely chopped
Steak seasoning [such as Montreal Steak Seasoning]

For the Salsa:

4 fresh tomatoes, seeded and diced [I used cherry tomatoes, quartered or halved]
1 jalapeno, seeded and finely chopped
2 to 3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup jarred artichoke hearts, diced [I used canned]
1 to 2 tablespoons red wine vinegar
1/4 teaspoon salt

Directions:

Rub the all over with olive oil. Rub the steak with minced garlic and jalapeno and season it with steak seasoning. Place it in a resealable plastic food bag or in a flat glass container] seal well. Refrigerate it for at least 4 hours or overnight.

For the Salsa:

Place all salsa ingredients in a medium sized bowl and toss gently to mix well. Set aside.

On a hot grill, preferably outdoor grill (you can use indoor grill if that is more convenient for you), grill the flank steak until the meat is cooked the way you like it.

Slice the meat thinly to serve. Serve with salsa on the side or on top of the meat.

My notes: This also makes a wonderful burrito when wrapped in a warm flour tortilla, or as a sandwich on a split, toasted baguette. SO good!

I hope you enjoy it as much as we did.

Thank you to Sook the Cook, @ My Fabulous Recipes

Coconut and White Chocolate Chunk Cookies

Coconut and White Chocolate Chunk Cookies

As shared from the kitchen of Once Upon a Plate

Recipe yields about 18 cookies


4 ounces butter (1/2 cup= 1 stick)
1 cup white sugar
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 cup self-rising flour*
1 cup coconut (sweetened
⅔ cups white chocolate chunks

Preheat oven to 350ºF)

Beat the butter, sugar and vanilla with an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-rising flours and coconut and mix with a rubber spatula or butter knife until a soft dough forms. Add the chocolate.

With your hands, or a food scoop mold 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper or silpat silicone liner. Leave 1" space between each cookie to allow for cookies to spread. , leaving room to spread. Repeat with remaining mixture. Bake for 10 to 14 minutes or until light golden. Allow to cool on trays.

Donna's notes: To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you've removed them from the oven.

Cookie recipe adapted from Donna Hay magazine.

* I usually don't keep commercially made self-rising flour in my pantry so I make it as I need it.

Self Rising Flour
Recipe yields 1 cup

Sift together:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Click HERE to return to Once Upon a Plate

Brie & Scallion Tartlets

Brie & Scallion Tartlets

Recipe yields 15 tartlets

As shared from the kitchen of Once Upon a Plate

I found this recipe on the "Taste of Home" website, the original recipe called for a leek but since I had none I substituted sliced green onions (scallions). I think you could also used finely diced onion or shallots as well. These are so good and they don't last long so you may want to double the recipe if you are making them for a group.

Ingredients:

1 medium leek (white portion only), finely chopped or 2 small bunch green onions (scallions), including green part
3 tablespoons butter
1 garlic clove, minced
1/2 cup heavy whipping cream
Dash salt and white pepper
Dash ground nutmeg

1 package (1.9 ounces) frozen miniature phyllo tart shells
2 ounces Brie cheese, rind removed, (or your choice of cheese)

Directions:

Melt butter in a small skillet over medium heat, saute leek (or scallions) until tender. The scallions are more tender and will only take a short time to cook. Add the
garlic; cook for a few moments then stir in the cream, salt, pepper and nutmeg; cook and stir for a couple of minutes until mixture thickens.
Arrange tart shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek/scallion mixture.

•Bake at 350° for 6-8 minutes or until heated through.

Recipe adapted from "Taste of Home" website.

Click HERE to return to Once Upon a Plate

Savory & Spicy Cashew Nuts

Savory and Spicy Cashew Nuts
Yields 2 cups Spiced Cashews

As shared from the kitchen of Once Upon a Plate

2 cups raw cashew nuts (whole, or halves are best for this recipe)
2 Tablespoons butter (I use just a little over 1 Tablespoon)
1 teaspoon salt (more or less, to taste)
1 teaspoon Curry powder or garam masala (I use a combination of each)
1 teaspoon ground Cumin seeds
¼ teaspoon Cayenne pepper, or more, to taste

Melt the butter in a saucepan, and saute nuts until golden brown. Stir in the seasonings and cook for a few more minutes, watch carefully while stirring so nuts and spices do not scorch.

Remove with a slotted spoon, drain on kitchen paper. When cool, store in a airtight container.


Recipe is from "The Country Kitchen: Gifts Homemade by Anne Chapman" (with slight adaptations from me)

Click HERE to return to Once Upon a Plate

Rosemary Walnuts

Rosemary Walnuts

Yield: 2 cups

3 to 4 Tablespoons butter

2 tablespoons very finely minced fresh rosemary, or 1 scant Tablespoon dried & crumbled
1/4 teaspoon salt, more if desired
Generous pinch ground red pepper (Cayenne, or other hot ground pepper of your choice)

Optional: A couple shakes of Garlic Powder. If using Garlic Salt, reduce the plain salt in the recipe)

2 cups walnut halves or large pieces

Method:

Position oven rack in center, preheat oven to 400* (F)

Line a shallow baking pan (jelly roll pan) with foil or parchment.

Arrange walnuts evenly in pan, set aside.

In a small saucepan melt butter, then add rosemary, salt, red pepper. Stir over medium heat for a few moments so ingredients release their flavor. Remove from heat and sprinkle in garlic powder if using.

Drizzle butter mixture over nuts, stirring to coat as evenly as possible. Place pan in oven and roast for about 6 to 10 minutes or so, until walnuts are lightly toasted, stirring every 3 minutes. Remove from oven and allow to cool. Store in airtight containers. These make a nice gift when packaged in a jar with a pretty bow.

Enjoy!

Please click HERE to return to Once Upon a Plate

Fabulous Blueberry Streusel Muffins

Fabulous Blueberry Streusel Muffins

As shared from the kitchen of Once Upon a Plate

Of all the Blueberry Muffin recipes I have tried this is my favorite. It is from the "Taste of Home" recipe site, and the only change I made was to bake the muffins in crumb cake pans. Similar to muffin top baking pans they are a bit deeper and wider. There are also paper crumbcake pans like THESE.

Of course you can use any size muffin pans you like ~ but do try them, they are seriously good.

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

Directions

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen regular size muffins, 24 mini-muffins or 6 extra large muffins, or 6 large individual crumb cake size muffins.


I hope you enjoy!

Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Blueberry Streusel Muffins published in Taste of Home February/March 1995, p31

Please click HERE to return to Once Upon a Plate.

Steak House-Style Creamed Spinach

Steak House-Style Creamed Spinach
As shared from the kitchen of Once Upon a Plate

Creamy and decadent, very similar to Ruth Chris' Version

I combined a few elements from several recipes found on the internet to make this one, it's rich and delicious. Wonderful with grilled steaks, roasts, chicken, or fish. I hope you enjoy it.

Makes 4 to 6 servings

Ingredients:
6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup finely chopped yellow/brown onion
1 small shallot, finely minced
1 bay leaf
1 whole clove, or the tiniest pinch of ground cloves (careful, it's strongly flavored and can overpower the dish very easily)
a few grinds/shavings of fresh nutmeg
2 cups whole milk
about 20 ounces bagged ready-to-use fresh spinach,
OR use two-10 ounce boxes frozen spinach, thawed and thoroughly drained (squeeze as dry as possible)
In a food processor fitted with the metal blade process the spinach until finely chopped/minced, set aside.

Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
To the melted butter add flour, cook and stir for about 5 minutes. Add the finely chopped onion, minced shallot, bay leaf, clove and nutmeg, stir to slightly soften the onion but don't brown.
Slowly whisk in milk until smooth. Continue stirring/whisking until mixture boils and thickens. This will take a few minutes, but be sure to keep stirring/whisking so mixture does not scorch.

Remove bay leaf (and whole clove, if using), add minced/finely chopped spinach and continue simmer for about 7 minutes, stirring to keep mixture from burning or scorching. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).

Stir in remaining 2 tablespoons of butter, and a little additional milk if you like your creamed spinach a little looser (less thick.) Add salt and pepper to taste and serve hot.*

*Alternately the creamed spinach may be portioned into small, shallow individual buttered ramekins, sprinkled with finely grated cheese (Parmesan is my favorite for this), then placed under broiler for a moment or two until the cheese is bubbling and lightly golden.

Please click HERE to return to Once Upon a Plate.

Caramel Popcorn with Fleur de Sel

Caramel Popcorn with Fleur de Sel
Makes 28 - one cup servings (it never lasts long!)

As shared from the Kitchen of Once Upon a Plate

This is the easiest recipe (no candy thermometer required), and produces the most delicious Caramel Popcorn you can imagine.

7 quarts plain popped popcorn
2 cups nuts (I use roasted pecans, but you can use peanuts, walnuts, almonds, etc.)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (or margarine)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

To finish:
Fleur de Sel (Coarse sea salt) for sprinkling

Directions :

Preheat oven to 250* (F), 120* (C)

Divide the popped popcorn between two shallow, lightly greased baking pans. (Such as roasting pans, jelly roll pans, or disposable roasting pans.) If using, add the nuts to the popped corn. Set aside while you make the caramel.

In a medium-large pot combine the brown sugar, corn syrup, butter and salt over medium heat. Bring mixture to a boil, stirring to blend. Allow the mixture to come to a boil, then boil for 5 minutes, stirring all the while.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will bubble up and become light and foamy. Immediately pour/drizzle over the popcorn in the pans, and stir to coat. Try to distribute the syrup evenly, but don't worry it will even out in the next steps.

Bake for 1 hour, giving each pan a good complete stir every 15 minutes. (Remove from the oven to stir).

Line a large work surface ( the counter top works perfectly) with waxed paper, or aluminum foil sprayed lightly with cooking oil. Immediately dump the corn out onto the wax paper or foil and separate the pieces into chunks, or smaller pieces if you desire. Sprinkle lightly and evenly with Fleur de Sel.

Allow to cool completely, then store in airtight containers or resealable bags to keep it fresh.

This recipe is adapted from "All Recipes".

My friend Em, on her blog "The Repressed Pastry Chef" recommended the recipe as originally posted on All Recipes. However, I took the liberty of adding the Fleur de Sel, I hope you like it!

Please click HERE to return to Once Upon a Plate.

Silky Cauliflower and Cheddar Cheese Soup

Silky Cauliflower and Cheddar Cheese Soup

4 servings

As shared from the Kitchen of Once Upon a Plate

Ingredients:

1 medium head cauliflower, washed, trimmed and cut into florets

1 medium potato, peeled and cut into medium dice
Homemade chicken stock, or 3 (14.5 ounce) cans of chicken broth/stock
1/4 cup butter or margarine
1 medium yellow onion, finely diced

1 small clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt, and more to taste
Several grinds of freshly ground black pepper
2 cups milk
6 to 8 ounces Cheddar cheese (mild, medium, or sharp)

1 to 3 teaspoons freshly squeezed lemon juice (optional)
1/2 sweet red bell pepper, finely chopped (optional)

Cayenne pepper (optional)
Additional grated cheese for garnish

* I like to stir a teaspoon or two of freshly squeezed lemon juice into the soup at the end of cooking time, it piques the flavor of the soup very nicely.

Method:

Cook cauliflower and diced potato in (2 cans of the ) chicken broth/stock until tender, do not drain. Allow to cool slightly in the pan. Puree mixture in blender until as smooth or chunky as you like. I use a stick blender to blend right in the cooking pot.

Melt butter in medium-large saucepan. Add onion, red bell pepper and minced garlic; saute until translucent, but not browned.

Stir flour, salt and pepper into the sauteed onions. Add milk, stir until mixture boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and melt cheese. Add more chicken broth if too thick, and allow to heat through. Taste and adjust seasonings, adding cayenne pepper if you like the soup a bit spicier.

Garnish as desired and serve hot.

Enjoy!

Click HERE to return to Once Upon a Plate

Bite-Size Vanilla Cupcakes with Cream Cheese & Coconut Frosting

Bite Size Vanilla Cupcakes

Yields 24 mini cupcakes

This recipe is identical to Nigella Lawson's recipe for Fairy Cakes, and could not be simpler as the batter is made in the food processor.

Preheat oven to 375* (F)

24 cup mini-cupcake pan, with mini-baking cups placed in each cup
OR for regular size cupcakes:
12-cup muffin pan lined with 12 paper baking cups

1/2 cup butter, softened
1/2 cup superfine sugar
2 large eggs, room temperature
3/4 cup self-rising cake flour (or 3/4 cup all-purpose flour with a scant 3/4 teaspoon of baking powder sifted in)
1/2 teaspoon vanilla extract
2-3 Tablespoons milk or cream

Place all ingredients except milk into food processor bowl. Process until smooth. Add the milk or cream and pulse until soft consistency is reached; soft enough to drop from a spoon.

This amount looks very sparse, but it will be enough to fill each cup. Fill each cup equally. I use a very small food portion scoop to make the job easier.

Place in the oven and bake for 15-20 minutes or until the cupcakes are baked and golden on top, a toothpick inserted in the center should reveal moist crumbs.
When baked, remove from oven, allow to cool a few minutes in the pan, then remove from pan and cool completely on a cake rack.

Sometimes this recipe tends to produce mounded peaks, you can either frost over the mound or trim flat with a small, serrated knife, then decorate.

********

Cream Cheese Frosting

I use Ina Garten's recipe for Cream Cheese frosting for these cupcakes, but I divide her recipe in half. The proportions for half a recipe are as follows:

Note: This will make plenty of frosting. I frost very generously but always have some frosting left over. It can be refrigerated for several days.

8 ounces cream cheese at room temperature
1 1/2 sticks butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3/4 pounds (12 ounces) confectioners' sugar, sifted
Sweetened, moist shredded coconut to finish


In the bowl of an electric mixer fitted with the paddle attachment cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost cupcakes, then sprinkle generously with the coconut.

For the leaves I used tiny organic mint leaves, the "berries" are 'Red Hots' (tm) , cinnamon candies.

Click HERE to return to Once Upon a Plate

Dutch Babies (Puff Pancakes)

This recipe serves 2, however, you can easily multiply this recipe to make any size Dutch Baby you like. For 4 to 6 eggs I usually use my largest cast iron skillet, but you can use a rectangular roasting pan or any oven-proof container with 3 to 4-inch sides.


If you want to make individually sized pancakes, divide the following recipe in half (but don't reduce/divide the amount of butter--each individual pan will still need 1 Tablespoon of butter)


Dutch Babies
(Oven Baked Puffy Pancake)
As shared from the kitchen of Once Upon a Plate

Serves 2

1/2 cup milk
2 eggs
1/2 cup flour
1 Tablespoon butter

Center oven rack in middle to lower position. Preheat the oven to 450-500 degrees for at least 15 minutes.

In a blender mix the milk and eggs until completely combined. With machine running, spoon in the flour until a smooth batter forms (scrape down sides of blender bowl if necessary.)


Place a cast iron skillet(s), pie pan, or other suitable, oven-proof baking container in oven to heat. When pan is hot add butter to the pan(s).


As soon as butter sizzles; swirl pan to distribute butter evenly. Immediately pour batter into pan (or divide evenly between pans), and bake for 10 to 20 minutes, depending upon size of pan(s). The batter will bake, then puff up dramatically. Bake until it is as light and eggy, or browned and crispy as you like.

Top with powdered sugar and a squeeze of lemon juice, or cinnamon apples, fresh fruit, yogurt, syrup or honey.



For another of my posts about Dutch Babies, click HERE.



I hope you enjoy!

Please click HERE to return to Once Upon a Plate.

Frozen Hot Buttered Rum

Frozen Hot Buttered Rum
As shared by the kitchen of Once Upon a Plate
4 servings

Notes: Way better than spiked eggnog!!

1 pint good quality vanilla ice cream
½ cup crushed ice
¼ cup Myers's (Dark Jamaican) rum
¼ cup Buttershots Liqueur (sometimes called Butterscotch Liqueur)
¼ cup heavy cream
1 teaspoon freshly squeezed lemon juice

In a blender, crush the ice, add remaining ingredients and blend until mixture is the consistency of a slushy, icy milkshake.

Add more Myers's Rum and Buttershots as desired.

Cheers & Enjoy!

Please click HERE to return to Once Upon a Plate.

Lamb Chops/Cutlets with Herbs, Lemon and Vine Leaves

Lamb Chops with Herbs, Lemon and Vine Leaves
Serves 4

As shared from the kitchen of Once Upon a Plate

12 lamb cutlets, trimmed of extra fat
sea salt and coarse ground black pepepr
Olive oil (about a tablespoon)
grated zest from one lemon
Fresh oregano leaves (about 1 tablespoon), or a teaspoon or so rosemary needles, coarsely chopped
2 Tablespoons bright green grape seed oil, or extra virgin olive oil

Method:
Sprinkle both sides of chops with salt and pepper. Heat a large, heavy frying pan over medium-high heat until hot. Ad oil, lemon zest and herbs; stir for 30 seconds then add lamb cutlets without crowding. Cook for 3 minutes on each side (or longer, to your preference.) Remove from pan to a platter, tent with foil and keep them warm.

Heat a small amount of olive oil in the same pan and cook vine leaves 2 minutes per side or until crisp ~ watch carefully, they can burn quickly. Drain.

Plate the cutlets with mashed potatoes. Drizzle flavorful oil over the potatoes and season with coarse salt and coarse pepper. Place a vine leaf or two on each plate and serve.

Tips for vine leaves: Use organically grown, un-sprayed fresh grape leaves, or grape leaves in brine from the jar. Rinse, drain and blot the jarred leaves until dry before frying.

Recipe is adapted from Donna Hay

Enjoy!

Please click HERE to return to Once Upon Plate.

Black Cod with Sage on Crispy Potato Cakes

Black Cod with Lime and Sage

2 servings

1 Tablespoon oil
2 Tablespoons butter
1 lime sliced into 1/4-inch slices
10 to 12 fresh, whole sage leaves
3/4 to 1 pound Black Cod filets or steaks

Heat butter and oil over medium heat until butter is melted and a drop of water sprinkled in the pan sizzles and bounces.

Add lime slices and cook until tender about 1 minute on each side. Remove from pan and allow to drain. Add sage to pan and fry for about 1 minute. Remove from pan and place on towel to absorb excess oil and butter. (Sage should be crispy.)

Add Black Cod to pan and fry a couple of minutes per side. Fish should still be slightly opaque in the center. If you like your fish more well done, cook a few minutes longer.

Place one portion of fish on each plate, or one piece of fish on top of individual potato cakes. Garnish with fried sage and lime slices.

Black cod recipe adapted from Donna Hay

For Crispy Potato Cakes:

You can either make one larger potato cake; and cut it after cooking or use two very small frying pans to make two individual cakes if you prefer.

Peel two medium size russet potatoes, slice very thinly (a mandolin makes quick work of slicing.)

For individual cakes:

Heat 2 teaspoons of oil in small frying pan (non-stick is best for this recipe), add 1 teaspoon butter until melted. Layer potato slices evenly in pan, sprinkle very lightly with salt between every other layer. Press down with a spatual and allow to cook until lightly browned. Flip once, reduce heat slightly and cover pan and continue to cook until potato layers are tender when pierced with the tip of a knife and the bottom is golden brown and crisp.

To make one larger potato cake use the same method, increasing oil and butter by a teaspoon or two, then cut in half before plating, placing one half on each plate.

Click HERE to return to Once Upon a Plate.

Softly Poached Eggs on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce

Softly Poached Egg on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce
4 servings

As Shared from the Kitchen of Once Upon a Plate

2 medium-size sweet potatoes, peeled and grated
6 large eggs
sea salt and cracked black pepper
vegetable oil, for shallow-frying
1 tablespoon white wine vinegar
8 to 12 spears asparagus, trimmed and blanched

Creamy Horseradish Sauce

1 tablespoon very finely grated horseradish
1/2 cup sour cream
2 teaspoons lemon juice
sea salt and cracked black pepper

First, make the Creamy Horseradish Sauce:
In a small bowl, stir the horseradish, sour cream, lemon juice, salt and pepper in a until well combined. Set aside.

For the Sweet Potato Hash Browns:
In a medium bowl mix the shredded sweet potato, 2 eggs, salt and pepper until combined evenly.

Heat 1/4-inch oil in a large non-stick frying pan over medium heat. Divide sweet potato mixture into fourths and place the portions into the hot oil, cook until golden and crispy (for about 3 minutes) on each side. Drain on absorbent paper and keep warm. If your pan is not large enough to cook all hash brown portions at once, cook in batches, and keep warm until all are cooked.

To poach the eggs:
Heat a few inches of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small shallow bowl or saucer~ gently and carefully slip the egg into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Alternately, you may use an egg poaching pan, or electric egg poacher to cook the eggs.


To assemble:

Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce, serve right away.


Enjoy!

Recipe adapted from Donna Hay

Please click HERE to return to Once Upon a Plate.

Petite & Moist Banana Cake with Creamy Orange Frosting and Toasted Coconut

Petite & Moist Banana Cake ~ with Essence of Orange Icing
Yields: Two 5-inch layers, or one 8-inch or 9-inch layer
As shared from the kitchen of Once Upon a Plate
(Recipe may be doubled for a two layer 8 or 9-inch cake, or one 9 x 14-inch cake)

Ingredients:
1/4 cup butter
3/4 cup sugar
1 large egg, beaten
1 cup flour, sifted twice
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
1/2 (scant) teaspoon baking soda; stir into the pureed bananas
1 ½ or 2 smallish very ripe pureed bananas

Directions:

Preheat oven to 350 degrees.

Grease and flour two 5-inch x 3-inch Round Cheesecake Pans with Removable Bottoms , or one 8 x 8-inch square baking pan, or one 9" layer cake pan.

Cream butter, sugar and eggs. Sift flour, then add the salt and baking powder to the flour.
To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
Depending upon size of the pans you choose bake layer cakes for 20-35 minutes, or so, until a toothpick inserted into center of cake shows moist crumbs (no wet batter.) I begin watching the cakes at 15 minutes to judge baking time.

Remove pans from oven to cooling racks, allow to cool for 15 minutes then remove cake(s) from pans and continue cooling on racks until completely cool.

Apply frosting or icing as desired. I like to frost this cake with a cream cheese icing.

******

Here is a favorite that goes perfectly with the banana cake:

Creamy Essence of Orange Frosting

This makes enough to completely frost a 5-inch diameter layer cake (very generously) including filling layer.

1/4 stick butter, softened
4 ounce cream cheese, softened
8 ounces powdered (confectioners) sugar; 1/2 of a 16-ounce bag or box
Finely grated zest of an orange (or less if you want a milder orange flavor)
1/2 to 1 teaspoon pure vanilla extract
1/4 to 1/2 teaspoon pure orange extract (depending upon how pronounced you want the orange flavor)

Method:

In a medium bowl cream butter and cream cheese together until smooth and fluffy. Blend the confectioners sugar into the creamed mixture 1/3 at a time, beating well after each addition. Add zest and extracts and beat thoroughly, until well combined.
Taste to determine if more orange extract or zest is needed to suit your taste.

******

Toasted Coconut Decoration

One and a half cups shredded or flaked sweetened coconut (I use Baker's Brand, from the bag.)

Preheat oven to 350*(F)

Arrange coconut in a single layer in a large, shallow baking pan. Place in oven and toast, stirring every couple of minutes. The coconut on the edges of the pan will brown first, so every couple of minutes bring the coconut on the edges of the pan to the middle and rearrange to toast evenly. Watch carefully (don't walk away) as this will turn from lightly golden to burned in a matter of moments. Remove from oven when it is just golden and allow to cool in the pan. As the coconut cools it will become delectibly crisp.

Sprinkle over entire cake, pressing in gently or just decorate the sides as I usually do.

I hope you enjoy!

Click HERE to return to Once Upon a Plate.