MAMA’S FLUFFY MAPLE CAKE

It’s too easy to lose track of the origin of some of the many wonderful recipes that we all love–but have no idea where they came from!

One of our Sisters, known for her love for cooking and her creative culinary skills, has a great intro to one of her favorite recipes… that lives on to this day!

“My mother, who came to this country as a young girl, first obtained a job doing housework for a wealthy family on 5th Ave, N.Y.  The lady of the house had a special liking for a tall, moist, three-layered cake from a nearby bakery—with a creamy custard filling, generous swirls of maple-flavored frosting and lavishly sprinkled with finely chopped walnuts. My mother soon cultivated a taste for this culinary wonder also—and developed her own recipe for the cake by taste and instinct.”

And now, through the years, it’s been passed on to us, with modifications and adjustments, and continues to be the quintessential dessert for the right occasion.

 

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MAMA’S FLUFFY MAPLE CAKE
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
1hour
READY IN
2hours

Ingredients

Instructions

Cake
  1. Lightly grease and flour (3) 8 inch cake pans
  2. Combine flour, baking powder and salt
  3. Cream together butter and sugar; add vanilla
  4. Beat in egg yolks and add milk alternating with flour mixture; mix well
  5. Beat egg whites until stiff and fold into cake batter
  6. Bake at 350 for about 30 minutes, or until cakes tests done, using a toothpick
  7. Cool before filling and frosting
Filling
  1. Scald milk and let cool slightly
  2. Beat eggs and whisk into milk
  3. Place milk back on medium heat and whisk in sugar, flour, cornstarch mixture
  4. Slowly bring to a boil, stirring constantly. Remove from heat and add butter, vanilla and banana flavoring
  5. Allow to cool and thicken before filling cake
Fluffy Maple Frosting
  1. Melt brown sugar in the water and bring to a boil.
  2. Gently continue boiling for about 15”, until it reaches the soft ball stage, about 240 degrees.. The thickness should be similar to maple syrup.
  3. Beat egg white until stiff. While continuing to beat, slowly pour in brown sugar mixture. Add in maple flavoring to taste; continue beating until cool, and it appears to be of a spreading consistency.
  4. Fill and frost cake; cover with chopped walnuts
  5. The cake holds well in refrigerator.

Savory Green Tomato Fritters

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Savory Green Tomato Fritters
Green tomatoes. What to do with these beautiful yet green garden tomatoes? A few things sprang to mind when I saw a flat of green tomatoes tucked in amongst other garden produce given to us from a local farm this week: fried green tomatoes (a classic!), green tomato salsa verde, green tomato muffins… Then a recipe caught my eye for a green tomato fritter–just the thing! With a few “tweaks” to the original recipe–omitting the cinnamon and sugar in favor of a savory version–this late summer treat is a reminder not just the generosity of the giver, but an invitation to explore the possibilities of an otherwise puzzling and often overlooked gift from the garden–perfectly unripe.
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
15minutes
READY IN
35minutes

Ingredients

Instructions

  1. In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket.
  2. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings.
  3. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter.
  4. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through.
  5. Remove to paper towels to drain and enjoy!

My Favorite Re-torte!

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My Favorite Re-torte!
A number of our Sisters really love to cook and are always up for the challenge of something fresh, creative, and different—and find great satisfaction in researching and trying out new ideas. It’s personally rewarding, but the best part is being able to bless our many guests and visitors with menus inspired by lots of research, experimenting, and prayer! However, that’s not to dismiss some classic favorites, that consistently receive rave reviews—and one of them is Blitz Torte—a deliciously rich yellow layer cake with creamy custard filling, and golden meringue topped with crunchy toasted almonds.
SERVINGS
8-10servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
30mins
READY IN
30mins

Ingredients

Instructions

Cake
  1. Cream ½ cup of the sugar with softened butter. Add egg yolks and blend well.
  2. After adding baking powder and salt to the flour, add alternately to the sugar mixture with milk and 1 tsp vanilla. Spread in 2 well-greased and floured 8” cake tins.
  3. Beat the 4 egg whites until stiff, slowly adding the remaining 1 cup sugar and 1 tsp vanilla. Spread over cake batter and sprinkle with sliced almonds.
  4. Bake at 350 for about 25 minutes. (Poke down through meringue with a long toothpick to be sure cake is done)
Custard filling
  1. Combine sugar, cornstarch, egg yolk and milk in a medium saucepan. Bring to a simmering boil, stirring constantly. Cool and add 1 tsp vanilla and butter.
  2. When set and cooled, spread custard between the two cake layers. Just before serving, spread the top layer with sweetened whipped cream with 1 tsp vanilla added—then add fresh fruit for color and interest.

Gluten Free Crepes

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Gluten Free Crepes
SERVINGS
14crepes
CHANGE SERVING SIZE
crepes
COOK TIME
5mins
PREP TIME
5mins
READY IN
10mins

Ingredients

Instructions

  1. Combine all of the ingredients in a blender and mix until batter is smooth ( 15-20 seconds).
  2. Spray non-stick cooking spray onto a 8 inch frying or crepe pan. Pour 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to evenly coat the bottom of the pan.
  3. Cook for 1-2 minutes per side, or until lightly golden. Remove from heat and stack with a piece of baking paper between each one until ready to serve.
  4. Serve with your favorite toppings...we love fresh fruit!

Coconut Any Way You Slice It!

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Coconut Any Way You Slice It!
With daffodils and crocuses springing up everywhere, what could be more appealing on these beautiful April days, than a coconut cream pie—and prepped in a surprisingly simple way!
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
45mins
READY IN
1hour

Ingredients

Instructions

Pie Crust
  1. Preheat oven to 375 degrees
  2. Combine salt and flour; cut in shortening with 2 knives or pastry cutter, until pea-size pieces.
  3. Add water a little at a time, using a fork toss lightly and mix until it holds together. Don’t over mix!
  4. Shape dough into a flat disk, gently roll out and place in a pie plate, crimping until the edge firmly grips the top of the dish.
  5. Brush lightly with the egg mixture to make if flakey and crisp; with a fork poke holes
  6. Bake for about 8-10 minutes, or until golden
Pie Filling
  1. While crust is in the oven, make pudding following the directions on the box, adding salt, coconut flavoring; chill in the refrigerator until firm, about 20 minutes
  2. In a small pan, toast 1/4 cup of coconut in the oven for 3-4 minutes until light brown
  3. Fold a generous spatula full of cool whip into pudding, adding 1/4 cup of coconut
  4. Spoon into cooled pie crust, top with more cool whip (or whipped cream) and sprinkle toasted coconut on top

Gluten Free Golden Fried Mozzarella Sticks

Looking for the perfect game day snack? How about warm and yummy Fried Mozzarella Sticks. For some reason, I always thought these to be a daunting task until I served them at several Christmas occasions that we catered. In reality, they were quite simple and fun, even when serving for twenty-five guests. I decided to try a gluten-free version so that everyone could enjoy them. They came out more golden and beautiful than the regular ones! Take time to prep them well and give them a good freeze and you’ll be happy with the results. (See tip below for other uses for this recipe.) For that next Big Game, consider trying these out with your favorite marinara sauce.

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Gluten Free Golden Fried Mozzarella Sticks
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
20mins
READY IN
2hrs

Ingredients

Instructions

  1. Cut mozzarella into 3 x½" pieces. Place gluten-free flour in a shallow dish and add some salt and pepper to season. Whisk eggs and milk in another shallow dish. Put 1/2 gluten-free breadcrumbs (or panko) in a third shallow dish (refilling dish as needed with crumbs).
  2. Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs, pressing to adhere. (Tip: Keep one hand clean to transfer from one dish to the next to avoid clumping or keep a bowl of water handy to dip into a bowl between dipping) Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour and up to 3 days.
  3. Using a fry-daddy or a large pot pour in oil to come 2" up sides. Heat over medium-high until a deep-fry thermometer registers 350°. Working in batches (don't overcrowd the pan!), fry mozzarella, occasionally turning, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Marinara Sauce.

**Tip: This is a basic "dredging" technique that can be used for chicken, veal or pork cutlets as well. Simply follow the same steps going from seasoned flour to egg/milk mixture to panko or bread crumbs and fry. Delicious!