The Charmed Kitchen

Sweet Potato Pound Cake

Having friends over for dinner. Doing a Southern-influenced picnic. I thought this would be the perfect dessert. Soft, sweet and moist it is the right finish for our dinner. If you end up with extra sweet potatoes it is also a great way to use them up. Just 1/2 cup of mashed sweet potatoes is used in the recipe.

Sweet Potato Pound Cake

1 1/2 c. cake flour*

1/2 t. each baking soda, salt, cinnamon and nutmeg

1/2 c. unsalted butter, room temperature

1/2 c. sour cream, room temperature

1 1/3 c. sugar

3 eggs, room temperature

1/2 c. mashed sweet potato

1 t. vanilla

Preheat oven to 300 degrees. Lightly oil an 8×4-inch loaf pan.** Mix flour with next 4 ingredients and set aside. In large mixing bowl beat together butter and sour cream. Beat in sugar and then beat in eggs 1 at a time, beating well after each addition. Stir in mashed sweet potato and vanilla. Stir in dry ingredients and pour batter into prepared pan. Bake until tester comes out clean, about 1 hour and 15 minutes. Cool in pan 30 minutes before loosening cake sides from pan and removing. After cake has cooled wrap in foil and store at room temperature. Serves 8.

*Rather than keeping cake flour on hand, you can add lib in a pinch. There are 2 ways to substitute.

For each cup of cake flour you can measure 1 cup of regular all purpose flour and then just remove 2 table spoonfuls of the flour.

Some recipes also call to remove the 2 table spoons of regular flour and replace them with 2 tablespoon of cornstarch. I’ve tried both methods in baking and have had fine results either way. It is important that you measure the flour correctly to begin with. Flour should always be spooned into the measuring cup and then leveled off with a knife.

For a larger amount:

7 cups flour

1 c. cornstarch

Sift together and store until ready to use.

** I used a 9×5-inch loaf pan. The bread does not get at high but it still works fine at this size and the cooking time was reduced by 10 minutes.

Rainbow Pasta

I love the taste of homemade pasta but I don’t make it often enough. I particularly like the colors and tastes of veggie pastas. Some tine back I would make a variety of veggie pastas and then take small bits of each and roll them together with some plain pasta. Veggie pastas are sometimes a little softer than egg pasta and benefit from being mixed together for strength and ease of rolling.

As you roll the dough out the colors blend together and create what I call rainbow pasta. Use sheets of the dough to make rainbow ravioli. The students in last night’s class really made some lovely pasta with the assortment we had. As usual I got so busy I only took a few pictures.

I often use a food processor to make pasta dough, especially the vegetable pastas because I am using vegetables that need to be pureed, pretty much. I have a small one which is perfect for small batches, no more than 1 cup of flour. I often use my stand mixer for larger and for plain dough. Always best to make pasta dough at least 30 minutes ahead and let it rest. even make it the day before and chill until ready to use.

Spinach ravioli

Basic Homemade Pasta

 3 c. flour, more if using electric pasta machine. See note.

1 1/2 t. salt

4 eggs

Water, if needed

Mix flour and salt and stir in eggs, kneading until dough is smooth and elastic. Dough will be very stiff. Add a little water if needed to hold dough together. You may wish to mix the dough in a mixer or food processor. Cover dough and let rest 15-20 minutes before rolling. Under kneading your dough will result in coarse, crumbly pasta. This batch makes about 1 pound. Serves 4-6.

Roll dough out on well floured board or in pasta machine (non-electric) until desired thickness in reached. Add flour as needed to prevent sticking. Cut into strips or whatever shapes are desired. You might want to let the noodles dry 1-hour or more before cooking, but this is not necessary. Pasta can be hung to dry or separated and allowed to dry flat on a table. When pasta is not hanging to dry it must be turned occasionally to dry evenly.      Although you may hear otherwise, homemade pasta, even when dried, should be frozen for long term storage. Storing at room temperature can lead to spoilage. Fresh pasta can also be stored in the refrigerator for a day or two.

Note: All electric pasta machines vary slightly and you should use their recipes as much as possible. Still, for most models, adding 1/4 c. flour for each cup in a hand rolled recipe works the best. Also recipes that contain seeds and vegetables may clog an electric pasta maker. Follow your manufacturer’s instructions.

These are smaller batches which can be mixed in a processor or by hand. If you want to mix a vegetable based pasta by hand, puree the vegetables first.

                                                                 Whole Wheat Pasta

 1 c. whole wheat flour

1 egg

1 t. oil

1-2 T. water, if needed

Sesame Pasta

These are great in Asian dishes.

1 c. flour

1 T. sesame oil

1/4 – 1/3 c. water, as needed

Curry Pasta

1 c. flour

1 t. curry powder

1 egg

1-2 T. water, if needed

Carrot Pasta

 1 c. flour

1/2 t. dried dill

1/3 c. carrot puree

1-2 T. water, if needed

   Beet Pasta

1 c. flour

1/2 t. dill

1/3 c. beet puree

1-2 T. water, if needed

Spinach Pasta

2 c. flour

1 10 oz. package frozen spinach, cooked, drained, reserving some of the liquid

Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While kneading you’ll get water out of the spinach. May require more kneading and rolling than other pasta doughs. Be patient, it’s worth the work.

Broccoli Pasta

1 c. flour

1/2 c. broccoli puree

 Ravioli Filling

4 oz. cream cheese, softened

2/3 c. shredded mozzarella cheese

2/3 c. ricotta or cream cheese

1/3 c. grated Parmesan or Romano cheese

Combine all ingredients well and chill until needed.

Roll a batch of dough into  a rectangle, 18×12 inches and 1/16 inch thick. Arrange well rounded teaspoonfuls of the  cheese filling two inches apart on the pasta sheet. Roll out additional dough into an 18×12 inch rectangle. With a pastry brush moisten bottom sheet of pasta around edges with water. Place second sheet of pasta on top, using fingers to seal the dough around the edges of the filling. With a pastry wheel or sharp knife, cut between the ravioli to separate them. You should have 24 ravioli.

Beet Pasta Ravioli

Add 1 cup of flour to processor

Add cooked beets

Process until mixture is uniform in appearance

Add a few drops of the cooking liquid if mixture is crumbly. Process until dough forms into a ball.

Goldenrod

If you have hard-cooked eggs and want a tasty way to serve them you might like Goldenrod. Its a recipe my Grandmother and Mother used to make every year after Easter when we had lots of hard cooked eggs around. It’s a simple dish and very tasty. Of course you can make Goldenrod any time you have hard-cooked eggs.

Goldenrod

4-6 hard cooked eggs

2 T. flour

2 T. butter or margarine

1-1 1/2 c. milk

salt and pepper to taste

2-4 slices bread, toasted

Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.

Add chopped egg whites to white sauce

Pour egg whites over toast

Press egg yolks through a sieve onto the egg whites

Easy Carrot Dip

If you are looking for a quick appetizer try this easy recipe. Serve with crackers, veggies or pita chips.

Carrot Spread

1 (8 oz.) cream cheese
3 med. size carrots, grated
3 Green onions, sliced
2 tsp. Worcestershire sauce, optional
1/4 c. mayonnaise
Coarse black pepper & salt to taste

Soften cream cheese. Add to carrots, green onions, Worcestershire sauce, black pepper, salt and mayonnaise. Chill until ready to serve.

Honey Bunny

These rolls are really tasty and just adorable. Rich and soft they can be served with breakfast, brunch or dinner. The dough is made and then chilled for anywhere from 2-24 hours so you can make the dough in the evening and roll and bake the next day.  Fresh out of the oven they are brushed with a honey-butter glaze that gives them a beautiful shine and just a touch of sweetness.

Honey Bunnies

 4-5 c. flour

2 packages yeast

1 t. salt

2/3 c. evaporated milk

½ c. each water, honey and butter or margarine

2 eggs

Raisins, optional

Honey glaze

1/2 c. honey and 1/4 c. butter or margarine heated together until warm.

In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, cover with plastic wrap for 2-24 hours.

Place dough on lightly floured surface and divide into 15 equal pieces. Roll each into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12-inch piece to form body, five-  inch piece to form head and inch pieces to form ears and tail. Place on greased cookie sheet and let rise, covered until doubled, about 25 minutes. Don’t worry about the pieces falling apart. As they rise they get a little sticky and they will stay together when baked. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes, if desired. Brush with additional glaze before serving, if desired. Makes 15 bunnies.*

* Feel free to cut the rolls a little larger or smaller. These rise a lot when they are baking so you might want to cut dough into anywhere from 12-18 pieces. Baking time will only be a few minutes less for smaller rolls and a few minutes longer for larger rolls.

Cut rope of dough into 5 pieces

Role pieces into bunny shape

Bunnies rising

Brush warm bunnies with honey glaze.

Honey Bunnies

Easter Egg Biscotti

When I was growing up one of my best friends was Debbi Dieglio. We shared many fun times. Every Easter Debbi’s Mom, Rose, would make these wonderful biscotti with a colored egg baked in the middle and drizzled with a powdered sugar glaze. These are not the hard biscotti you might be more familiar with but something more correctly called viscotta. Think of them as a big cookie. Over the years I have become “The Easter Judi” making dozens of them and giving them to friends and family. Wanted to share the recipe with you today. I really think you’ll love them. Because they contain eggs- keep refrigerated.

Easter Egg Biscotti

1 c. shortening or butter- I use butter

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

Hard cooked eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they grow. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

Herbed Sweet Potato Biscuits

If you are looking for a new way to cook sweet potatoes try adding them to your biscuit dough. As they bake they add moisture and tenderness. These are a fast and tasty addition to your dinner. Perhaps even for the holiday table. The biscuits are tender and are best served warm with sweet butter.

Herbed Sweet Potato Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface. That way you’ll get nice, even edges.

Freshly mixed dough will seem too dry

After a little kneading dough comes together

Cut dough into 16 triangles

Venetian Cabbage

I love cabbage. I use it in salads, soups and in cabbage and noodles. I am always looking for more recipes to use it. This is one of my favorites. This will be a side dish for an Italian inspired dinner. There are not a lot of ingredients but all of them pack a punch, flavor-wise and the dish is amazingly tasty. Give it a try. I think you will love it, too.

Venetian Cabbage

3 slices minced pancetta (Italian bacon) or thick bacon

3-4 cloves garlic, minced

1 T.  rosemary, minced

1 T. olive oil

2 1/2 lbs. green cabbage, trimmed and shredded

1/2 c. chicken stock or white wine

Place bacon, rosemary and garlic in large skillet and drizzle with oil.Cook bacon, garlic and rosemary  until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over medium heat for 20-30 minutes adding the stock or wine a little at a time. Stir from time to time. I like to get a little color on the cabbage. Add salt to taste before serving. Serves 6.

Venetian Cabbage

3 T. minced pancetta (Italian bacon) or thick bacon

1 clove garlic, minced

pinch of rosemary, minced

1 T. olive oil

2 1/2 lbs. green cabbage, trimmed and shredded

1/2 c. chicken stock or white wine

Cook bacon, garlic and rosemary in saucepan until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over low heat for an hour adding the stock or wine a little at a time. Add salt to taste before serving. Serves 6.

Bacon, rosemary and garlic

Drizzle in oil and heat until sizzling

Stir in cabbage

Add wine a little at a time

Cover and cook over medium heat.

Bread Pudding

When it comes to comfort food it would be hard to top bread pudding. It is always a welcome dessert with family and friends and a great way to use up old bread. Plus you can tweak ingredients based on what you have and what you like. Add more dried fruit-or not. Add more spices according your taste. Super easy and super delicious!! While you can use many kinds of bread I love to make mine with cinnamon bread to add extra flavor.

Bread Pudding

9 slices day-old bread – plain white or whet bread is fine, but I like cinnamon bread. Some people even use old dinner rolls

2/3  c. raisins or other dried fruit, optional- although much better with the fruit

1/3 c. melted butter

6 eggs

3 cups milk or half and half

1 c. sugar or 1/2 c. each white and brown sugar

1 T. cinnamon

1 T. vanilla

Tear or cut bread into small pieces and place in a lightly greased 9×13-inch pan. Sprinkle with the dried fruit, if using, and then drizzle with the melted butter. Combine remaining ingredients and pour over the bread cubes. Use a fork to push the bread down into the egg mixture to be sure they all get moistened. Bake in a preheated 350-degree oven for 45-55 minutes or until golden brown and set. The middle might be a little soft- but should test clean with a toothpick. Serve warm or cold. Serves 8.

Bread cubes with raisins

Pour over egg/milk mixture

Press down with a fork