
So one of the ways to save the dollars and slow down at the same time is to home bake. Hence my persistence with the scottish fudge.
We have gluten free, sugar free children and MIC is a GF zone too, so my baking is limited.
One cake I have always wanted to try is the US Red Velvet. I don't know the history - yet - I will google it before I put this post to bed - but I am thinking for some reason it is from the south.
So I put the call out to good buddy BJ - the divine Texas blogger from
Don't Overthink It, and she came back with this ... so give it a bash and tell me how it goes ... I will put it thru the le test kitchen next time I need a gluten full baked item. Thanks BJ :)
FROM THE SOUTHWEST AIRLINES COOKBOOK:
1/2 C. BUTTER
4 T. COCOA
1/2 C. SHORTENING
1 C. BUTTERMILK
2 C. SUGAR
1 TSP. VANILLA
4 EGGS
4 T. RED FOOD COLORING
2 1/2 C. ALL PURPOSE FLOUR
1 TSP. BAKING SODA
1/4 TSP. SALT
OVEN 350.
GREASE AND FLOUR THREE 9" CAKE PANS.
CREAM BUTTER, SHORTENING, AND SUGAR. ADD EGGS, ONE AT A TIME, ADD BUTTERMILK.
COMBINE FLOUR, SODA, SALT AND COCOA, GRADUALLY ADD FOOD COLORING BLEND WELL.
POUR INTO PANS AND BAKE 25 MINS.
COOL AND FROST.
FROSTING
16 OZ. POWDERED SUGAR
4 T. WHIPPING CREAM
1 C. MARGARINE
1 TSP VANILLA
1 TSP. RED FOOD COLORING
1/2 CUP SHREDDED COCONUT (OPTIONAL)
BLEND SUGAR, MARGARINE, VANILLA AND CREAM UNTIL SMOOTH.
FROST LAYERS AND ASSEMBLE, TINT COCONUT WITH FOOD COLORING AND SPRINKLE OVER THE TOP.
PUT ON THE COUNTER SO EVERYONE CAN SEE IT AND OOHH AND AHHH AND SAY WHAT A GREAT COOKER YOU ARE. SEND ME A PIECE
Thanks BJ - you are a gem :)
Sometimes it is hard to trace a
recipe's origin. Take the Red Velvet
Cake. There are many theories; some say it comes from the South, others say it originated in the North. But in actual fact all we really know is that it has been a favorite for decades, not only in the States but also in Canada. It is a very dramatic looking cake with its unusual bright red color that is sharply contrasted by a creamy white frosting. A Red Velvet Cake is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful."
If we look beyond the striking appearance of this cake, we will find that it has a mild
chocolate
flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and the moist and tender crumb is obtained by adding buttermilk. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon
juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.