Happy National Pasta Day!

Happy National Pasta Day!

Celebrating National Pasta Day with Stuffed Jumbo Pasta Shells!

Pasta made with simple ingredients – flour and water – is loved by people of all ages.

A Family Favorite

Stuffed Jumbo Pasta Shells filled ricotta cheese, mozzarella, spinach, eggs, and served over Marinara Sauce is delicious!

Happy National Pasta Day!

Stuffed Jumbo Pasta Shells

A family favorite - pasta shells stuffed with cheese and spinach, layered over Marinara Sauce!

Ingredients

  • 1 pound jumbo pasta shells, count out 15 or 16
  • 1 jar Marinara Sauce
  • 2 frozen spinach, thawed and excess moisture drained
  • 1 cup ricotta cheese
  • 1 cup grated mozzarella cheese, grated
  • 2 large eggs
  • 3 T. fresh parsley, minced
  • 1 t. salt
  • 2 T. Parmesan cheese, freshly grated
  • 2-3 sprigs of fresh basil

Instructions

  1. Preheat oven to 350º.

  2. Cook the pasta according the directions on the box, drain; set aside.

  3. Pour and smooth out the Marinara Sauce in a casserole dish; set aside.

  4. In a mixing bowl, combine the spinach, ricotta cheese, mozzarella, eggs, parsley, and salt. Stir the ingredients until they are well mixed.

  5. Fill the shells with the spinach/cheese mixture. Sprinkle with 2 T. Parmesan cheese.

  6. Bake in oven for 20 minutes.

  7. Garnish with fresh basil and serve!

Frying Funnel Cakes

Frying Funnel Cakes

Frying Funnel Cakes . . .

On a beautiful fall day, September 27th, we went to the opening day of the State Fair of Texas. We learned about hydroponic gardening in the greenhouse, saw the llamas, goats, lambs, swine and horses. We toured the Creative Arts building – where we saw the “Glue a Shoe” contest, the famous butter sculpture, award-winning quilts and all sort of handmade crafts. Walked the Midway and enjoyed our Fletcher’s Corny dogs. It was a picture perfect day!

2019 State Fair of Texas State Fair of Texas paradeMidway at the State Fair of TexasGlue a Shoe ContestGlue A ShoeThe Texas StarState Fair of Texas livestock Jams and Jellies of the State Fair of TexasParade horses

Our favorite Lone Star llama!Texas Llamas

Best of the State Fair of Texas . . . the Funnel Cakes!SFT Funnel Cale booth

Leaving the State fair, I wondered if we could make the Funnel Cakes in My Texas Kitchen?Frying Funnel Cakes

Frying Funnel Cakes!

Top Five Funnel Cake Questions:

  • Are there any special ingredients? Funnel cakes are made with simple, kitchen staples, milk and a couple of eggs.
  • How will I know if the oil is hot enough? The oil should heat to350º.
  • What should I serve them on? In keeping with the fair theme, serve the funnel cakes on red and white check paper.
  • Last but not least . . . Is it worth it to make funnel cakes at home? Yes, Funnel Cakes are so easy to make at home. They are delicious. Your friends and family will love the Funnel Cakes and you for making the treat!

Funnel Cakes

My version of one of our favorite State Fair of Texas fried foods!

Prep Time 20 minutes
Cook Time 4 minutes
Servings 4 Funnel Cakes

Ingredients

  • 2 cups all-purpose flour, sifted
  • 1/4 cup sugar
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 1/2 cups whole milk
  • 2 eggs, beaten
  • 2 cups Criscoº vegetable oil
  • 2 cups confectioners' sugar

Instructions

  1. In a medium mixing bowl, add the flour, sugar, baking powder, and salt; whisk together; set aside.

  2. In a small mixing bowl, combine the milk and eggs. Add to the dry ingredients; beat until smooth with a rotary beater.

  3. Add the vegetable shortening to an 8" cast iron skillet.

    Heat over medium-high heat to 350º.

  4. Covering the bottom of a funnel with your finger, pour a generous 1/2 cup batter into the funnel.

    Hold the end of the funnel close to the hot oil.

    Remove finger and release batter into the hot oil in a spiral shape.

    Fry until golden, about 3 minutes. With a spatula, carefully turn the cake over and cook for 1 minute.

    Drain on paper towels or a brown paper bag.

    Sprinkle with confectioners' sugar and serve!

 

 

Happy Angel Food Cake Day!

Happy Angel Food Cake Day!

Happy Angel Food Cake Day!

The Angel Food cake gets its name because the airy, light cake is said to be the “food of angels”.

What’s the Secret?

The secret to making Angel Food cakes is room temperature egg whites. They will whip up to a higher volume!

Why cream of tartar?

Cream of tartar stabilizes the egg whites. Add the cream of tartar to the egg whites, just as they become frothy, continue whisking, adding the sugar and other ingredients until the egg white mixture is are stiff, but not dry.

Why an ungreased Angel Food cake pan?

The ungreased Angel Food cake pan allows the cake to rise higher as it clings to the sides of the pan.

What’s the topping?

Most of the time a glaze, fruit sauce or whipped cream compliments Angel Food Cakes. My Coffee Angel Food cake has a coffee buttercream icing. Creamy and delicious!

Happy National Angel Food Cake Day!

Angel Food Cake

This award-winning cake won a blue ribbon at the 2007 State Fair of Texas cake contest!

Prep Time 40 minutes
Cook Time 35 minutes

Ingredients

  • 1 1/2 cups cake flour
  • 1/2 cup confectioners' sugar
  • 1/4 t. salt
  • 1 3/4 cups egg whites (10-12), room temperature
  • 1 t. cream of tartar
  • 1 t. vanilla
  • 1 1/2 cups superfine sugar

Frosting: 1 cup sugar, 1/2 cup Karo® syrup, 4 tablespoons water, 4 egg whites (room temperature), 1 t. cream or tartar, 1/4 t. salt and 2 t. vanilla

Instructions

  1. Preheat oven to 350º.

  2. Sift together the cake flour, confectioners' sugar, and salt; set aside.

  3. In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until frothy; add the cream of tartar and continue beating to soft-peak stage. Gradually adding 1 1/2 cups sugar; whisk until the mixture is stiff but not dry.

  4. Sift one half of the flour/sugar mixture over the egg whites; fold in lightly. Sift the other half of the flour/sugar mixture over the egg whites and fold in lightly.

  5. Pour into the ungreased round tube pan.

  6. Bake for 35 to 45 minutes.

  7. Remove form the oven, invert onto a funnel over a wire cooling rack and cool.

    Once cool, turn out of the pan. Ice with the frosting.

Frosting: Mix the sugar, Karo® syrup, and water in a saucepan. Bring to a boil. Cook until mixture reaches 242ºF on a candy thermometer. Meanwhile beat the egg whites until frothy, add the cream of tartar and continue beating until stiff peaks form (but not dry). Pour hot syrup very slowly in a thin stream into the beaten egg whites until firm, soft peaks form. Gradually adding the salt and vanilla during the mixing process. Spread on the cooled Angel Food Cake, making swirls with the spatula.

Oprah Visits Dallas

Oprah Visits Dallas

Oprah visits Dallas . . .she walks on the stage at the State Fair of Texas. “Deep in the Heart of Texas” blares over the speakers. Imagine my excitement, standing on stage as she welcomes the crowd! It’s a memory that I will cherish forever . . . Oprah Winfrey Show

This once-in-a-lifetime experience is one of those things that I accidentally stumbled upon . . . 

It is 2009, it’s a busy time of year for our family. Our kids are back in school. They are in 2nd, 6th, 8th, and 10th grades. Soccer games, football games, gymnastics, hockey games, practices, playdates, and school . . . happy times!

This is my favorite time of year because the State Fair of Texas is open. After driving my daily morning carpools, I dash back to my Texas kitchen where I test unique cake recipes, baking techniques, and secret ingredients for the upcoming State Fair of Texas cake contest.

The phone rings. On the other end, I recognize my friend, Mary Flo, in an excited tone she says, “Oprah is coming to the State Fair of Texas!”

Oprah is the talk of Dallas! I’m mixing a lemon cake with a new secret ingredient, Limoncello. My mind drifts . . . What is Oprah up to with the State Fair of Texas?!!

Ingredients cover the kitchen counters from one end to the other . . . flour, sugar, butter, milk, eggs, pecans, coconut, confectioners’ sugar . . . cakes bake in the double ovens all day long . . . the Kitchen Aid mixer whirls . . . another batch of icing is ready . . . cakes cooling on racks, pastry bags of icing . . . trimmed cake bits. I am tasting and tweaking cake, icing and filling recipes . . . back to the computer for edits . . . printing recipes. . . testing again . . . the days are flying . . . five new cake recipes are almost ready!

The alarm goes off, I’m standing on my feet in a flash! Today is the day. There is no time to spare . . . in the kitchen, I assemble the last two cakes. I’m gathering recipes, cake stands, tea towels, extra icing (just in case), cake toppers, spatulas, and my camera.

The cake contest begins at 10:00am sharp. Loading the car, I remind myself that I cannot be tardy!

My friend, Pam joins me for the adventure. She balances my favorite lemon cake in a Tupperware container. It’s raining . . . we make our way down Central Expressway and into the parking lot of the fair. With only a few minutes to spare, we load the cakes and supplies into my wagon. Pulling it along and balancing a couple of cakes, we make our way through the gates, down the Midway and into the Creative Arts building.

For a few minutes, I fuss over my cakes . . . one, two, three, four, and finally five cakes . . . displaying them on a crystal cake stands. At last, I hand each cake and recipe over to the State Fair of Texas officials. A BIG sigh of relief. Done!

Now, it’s time for our annual tradition, a Fletcher’s corny dog!

However, before we are able to step outside the building, one of the State Fair of Texas officials calls me. I turn and ask, “What’s up?” She motions to my lemon cake. Much to my dismay, it has fallen in half . . . half of the cake remains on the stand while the other half rest on the counter. My heart sinks. Lucky for me, a fellow contestant, Rex comes to rescue my lemon cake. Wrapping a piece of wax paper around it, he smashes it together and returns the cake to the officials.

The room buzzes with excitement. Beautiful cakes cover the tables, the judges are tasting, making notes, and discussing the cakes. Anxious contestants analyze the judges with great anticipation. My lemon cake doesn’t stand a chance against the steep competition.

It’s time for the judges to announce he winners. The shiny ribbons are displayed for all to see. As the winners’ names are called, they scream with delight and pick up their ribbons.

Last of all, the “Best of Show” is announced. Barbara Jones’ voice bellows over the speaker, “And the “Best of Show” award goes to Susan Apple Graass.” Wow, I cannot believe my ears . . . my lemon cake, the one that fell apart, has won the “Best of Show”! It’s my lucky day!State Fair of Texas cake contest

My friends and I are taking victory photos with our cakes and ribbons. Barbara Jones, Creative Arts director, ask, “Can you make a cake for Oprah?”Cake contest

“Why of course!” I respond and think to myself . . . baking a cake for Oprah is the icing on the cake!

Thank you, Oprah!!!

 

Blue Ribbon Lemon Cake

Featured on the Oprah Winfrey Show. "Best of Show" in the State Fair of Texas 2009 cake contest. Susan Apple Graass – Dallas, Texas

Cook Time 35 minutes

Ingredients

Cake: 3 cups all-purpose flour, 1 T. baking powder, 1 t. salt, 1 cup vegetable shortening, 2 cups whole milk yogurt, 2 cups sugar, 6 separated, 2 T. lemon zest

Glaze: 1/2 cup water, 1/2 cup sugar, 6 lemon peels(leftover after juicing lemons)

Lemon curd filling: 1 t. unflavored gelatin, 1/2 cup lemon juice, 1 1/2 cups sugar, 1/8 t.salt, 10 egg yolks, 1/2 cup unsalted butter, cut into 1/2" cubes

Icing: 2 pounds confectioners' sugar, 1/4 to 1/3 cup Limoncello, 1 pound room temperature unsalted butter, 1 pound crisco®, 1 t. salt, 1 t. vanilla

Meringue garnish: 4 room temperature egg whites, 1/2 t. cream of tartar, 1/2 cup plus 1 T. superfine sugar, 1 cup confectioners' sugar

Instructions

Cake: Preheat oven to 350º. Grease 3, 3 X 8-inch round cake pans, place 3, 8" parchment paper rounds in the pans; set aside. Sift the flour, baking powder, and salt into the bowl of an electric mixer. In another bowl, whisk the vegetable oil, yogurt, sugar, egg yolks, lemon zest, and vanilla. Slowly blend the dry ingredients into the wet ingredients. Whisk the egg whites until stiff but not dry. Fold into the cake mixture. Pour into the prepared cake pans. Bake for 30 to 35 minutes. Cool for 10 minutes on racks. Invert cakes onto racks and cool completely.

Glaze: Stir water, sugar, and lemon peels in a small saucepan over medium. Heat until sugar dissolves, about 10 to 15 minutes. Remove from heat, cool, and strain. Set aside.

Lemon curd filling: In a small cup, sprinkle the gelatin over 1 T. lemon juice; set aside. In a 2-quart saucepan, heat the remaining lemon juice, sugar, and salt until the sugar dissolves and the mixture is hot but not boiling. In a small bowl, whisk the egg yolks, slowly add about 1/2 to 1 cup of the hot lemon mixture to the egg yolks; whisk together. Return the egg yolk/lemon mixture to the original mixture, stirring occasionally heat until the mixture reaches 170º. Remove the pan from heat and stir in the gelatin/lemon juice mixture; blend until gelatin is dissolved. Stir in the butter. Pour through a fine-mesh strainer into a clean bowl. Press a plastic wrap directly onto the surface. Refrigerate until firm, at least 4 hours.

Meringue: Preheat oven to 200. Place a Silpatº in a jelly roll pan; set aside. In the bowl of an electric mixer, whisk the egg whites until frothy, add the cream of tartar, continue beating. Continue beating and gradually add the sugar. Beat until the whites are stiff and glossy, but not dry. Whisk in the confectioners' sugar. Spread onto the prepared pan. Bake for 2 hours or until dry but not brown. Set aside. Cool.

Icing: Add the confectioners' sugar, Limoncello, salt, and vanilla to the bowl of an electric mixer. Whisk until thick like a pancake batter. Add the butter and shortening, continue whisking until the mixture is thick and creamy, scraping down the sides occasionally.

Assembling the cake: Place 1 cake layer on a serving plate, brush with the glaze, spread 1/2 of the lemon curd on top, Repeat with the second cake layer. Place the third cake layer on top of the cake. Spread a generous amount of icing on the top and sides of the cake. Smooth out the icing. Break pieces of the meringue chips and decorate the top and sides of the cake with them.

 

Blue Ribbon Lemon Cake

Blue Ribbon Lemon Cake

 

Blue Ribbon Lemon Cake

Featured on the Oprah Winfrey Show. "Best of Show" in the State Fair of Texas 2009 cake contest. Susan Apple Graass - Dallas, Texas

Cook Time 35 minutes

Ingredients

Cake: 3 cups all-purpose flour, 1 T. baking powder, 1 t. salt, 1 cup vegetable shortening, 2 cups whole milk yogurt, 2 cups sugar, 6 separated, 2 T. lemon zest

Glaze: 1/2 cup water, 1/2 cup sugar, 6 lemon peels(leftover after juicing lemons)

Lemon curd filling: 1 t. unflavored gelatin, 1/2 cup lemon juice, 1 1/2 cups sugar, 1/8 t.salt, 10 egg yolks, 1/2 cup unsalted butter, cut into 1/2" cubes

Icing: 2 pounds confectioners' sugar, 1/4 to 1/3 cup Limoncello, 1 pound room temperature unsalted butter, 1 pound crisco®, 1 t. salt, 1 t. vanilla

Meringue garnish: 4 room temperature egg whites, 1/2 t. cream of tartar, 1/2 cup plus 1 T. superfine sugar, 1 cup confectioners' sugar

Instructions

Cake: Preheat oven to 350º. Grease 3, 3 X 8-inch round cake pans, place 3, 8" parchment paper rounds in the pans; set aside. Sift the flour, baking powder, and salt into the bowl of an electric mixer. In another bowl, whisk the vegetable oil, yogurt, sugar, egg yolks, lemon zest, and vanilla. Slowly blend the dry ingredients into the wet ingredients. Whisk the egg whites until stiff but not dry. Fold into the cake mixture. Pour into the prepared cake pans. Bake for 30 to 35 minutes. Cool for 10 minutes on racks. Invert cakes onto racks and cool completely.

Glaze: Stir water, sugar, and lemon peels in a small saucepan over medium. Heat until sugar dissolves, about 10 to 15 minutes. Remove from heat, cool, and strain. Set aside.

Lemon curd filling: In a small cup, sprinkle the gelatin over 1 T. lemon juice; set aside. In a 2-quart saucepan, heat the remaining lemon juice, sugar, and salt until the sugar dissolves and the mixture is hot but not boiling. In a small bowl, whisk the egg yolks, slowly add about 1/2 to 1 cup of the hot lemon mixture to the egg yolks; whisk together. Return the egg yolk/lemon mixture to the original mixture, stirring occasionally heat until the mixture reaches 170º. Remove the pan from heat and stir in the gelatin/lemon juice mixture; blend until gelatin is dissolved. Stir in the butter. Pour through a fine-mesh strainer into a clean bowl. Press a plastic wrap directly onto the surface. Refrigerate until firm, at least 4 hours.

Meringue: Preheat oven to 200. Place a Silpatº in a jelly roll pan; set aside. In the bowl of an electric mixer, whisk the egg whites until frothy, add the cream of tartar, continue beating. Continue beating and gradually add the sugar. Beat until the whites are stiff and glossy, but not dry. Whisk in the confectioners' sugar. Spread onto the prepared pan. Bake for 2 hours or until dry but not brown. Set aside. Cool.

Icing: Add the confectioners' sugar, Limoncello, salt, and vanilla to the bowl of an electric mixer. Whisk until thick like a pancake batter. Add the butter and shortening, continue whisking until the mixture is thick and creamy, scraping down the sides occasionally.

Assembling the cake: Place 1 cake layer on a serving plate, brush with the glaze, spread 1/2 of the lemon curd on top, Repeat with the second cake layer. Place the third cake layer on top of the cake. Spread a generous amount of icing on the top and sides of the cake. Smooth out the icing. Break pieces of the meringue chips and decorate the top and sides of the cake with them.