My daughter, Rebecca, was looking at Red Velvet Cake recipes the other day. I said to her, why are looking those up? We have Grandma’s recipe from when we where little. I remember my Mom making this cake for years and years on our birthdays. It was an awesome tradition. This recipe is from a famous restaurant in New York in the ‘60s. She got it out of the newspaper. It was a tradition in our house growing up. The icing is very different from regular icing. You use regular, granulated sugar, which makes harder to make, but it is oh so good. This picture is of my sister, Joanne, on her 1st birthday in 1963. It was the first time Mom made the cake. RED VELVET CAKE by Jayne Holgate Keywords: dessert cake 6070611 Ingredients
Instructions Cream butter, sugar and eggs together until light and fluffy. Add small of cocoa to make a paste, then add rest of coloring and put into creamed mixture. Add buttermilk, alternating with cake flour, salt. Start and end with flour. Add vanilla. Add vinegar to soda, when foamy add to mixture. Put into 3 greased and floured 9 inch pans. Bake for 30 minutes at 350F ICING INSTRUCTIONSCook milk and flour until thick. Let cool. Cream soft butter and sugar well. Add cooled mixture and beat till light and fluffy. If not fluffy, put in frig and beat again. Use for filling. Do not ice sides of cake. Freezes well. Powered by Recipage
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Another find from the Wheat Belly Cookbook. You will find this pizza very filling, plus it has a lot of flavor. This recipe yields a pizza crust sturdy enough to hold in your hands. It will make a 12-inch round pizza crust or you can make 3 individual 9”rounds too. They’re good if you want a variety. I was making pizza for Friday night dinner this week and thought I should put this recipe up. We have been making it for about year now and it is a favorite. As I said it is filling. I’ve found 1 pizza will feed 4 adults. Ashley was headed home from university and was excited to have homemade pizza. I think she is sick of university res food and anything homemade would work. Can’t blame the girl. I’m sure she will eat the fridge bare over reading week. That’s okay. It’s nice to have her home. I took 6 of these 9 inch pizza crusts up to my nieces’ house when I went to visit Ashley and all the family in November. I froze them on the parchment paper. It sure makes it easy to handle them and for clean up. It was great that we could personalize the pizza for a crowd. The little girlies love it. Try it out. See if you like it. It is different than regular crust, but it is delicious! PIZZA CRUST – GLUTEN FREE, PALEO by Jayne Holgate Keywords: gluten-free paleo 6070497 Ingredients
Instructions Preheat oven to 350 degrees F. In food processor or food chopper, pulse or chop mozzarella cheese until becomes granular in size. Shredded cheese will also work if you don’t have a food processor. In large bowl, mix ground almonds, coconut flour, granular mozzarella cheese, flaxseed, onion powder, garlic powder, and salt. Stir in eggs, olive oil, and water and mix thoroughly. Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness. Remove top layer of parchment paper carefully. Use spatula to form crust edge if you want one. Bake for 20 minutes. Remove and top with your favorite pizza topping and bake for an additional 10 - 15 minutes. Some of our favorite toppings:pesto with chicken, peppers, red onion, feta and mozzarella on top; tomato sauce, salami/prosciutto blend, red onion, sundried tomatoes and a blend of cheeses on top. Powered by Recipage I woke up early today and decided I should make something yummy for breakfast before anyone else got up and going. Well it took me a little longer than expected because I really like the taste of the pancakes I made the other day and couldn't quite find what I wanted. Plus I had a few bananas that I needed to use. I really like the combination of almond flour and a bit of coconut flour. So I ended up combining a couple of recipes with a few modifications. They turned out great. You can take the batter of this recipe and make pancakes or just refer to my Paleo Pancakes. I made these with the apple mixture on the bottom, but next time I'll try them on the top. Both will work. I hope you enjoy these. They are great for breakfast or a quick filling snack. APPLE BANANA PANCAKE MUFFINS by Jayne Holgate Keywords: gluten-free paleo 6070372 Ingredients
Instructions In a frying pan over low heat, melt butter. Add honey, cinnamon, nutmeg and lemon juice. Blend together and cook for about 1 minute. Add diced apples and stir to coat them. Let them sit on low till you have the batter ready to go. In a bowl whisk or beat together the coconut milk, mashed banana, eggs and vanilla. Add the dry ingredients into the wet ingredients and mix until well-combined. You can either put the apple mixture on the bottom or top. I put them on the bottom and turned them upside down and left the pan on top of them for a few minutes to let the glaze mixture absorb into the muffin. If you put the mixture on top, all the glaze will absorb so there is no need to flip them over. Divide the apple mixture evenly between your muffins tins and top with batter. Top with nuts. Cook at 425F for 10 minutes, then reduce oven to 375F and cook for an additional 10 to 12 minutes. Makes around 15 to 18 muffins depending on the size of your muffin tins. Powered by Recipage |
Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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