Archive for January, 2012

Sprinkle Cake

The mere name of this  colorfully adorned cake brings a smile to everyone’s face. It is one of our most popular cake flavors. Even the Kardashian sisters filmed an episode for their show and ordered a personal size one for themselves.

We have been asked to share this recipe so we hope all will enjoy. Make this for your next festive occasion whether it is a birthday party or the next time you want something fun and delicious.

Ann and Lisa

Yellow Cake

1 c unsalted butter

2 cups sugar

4 eggs (separated)

1 t vanilla extract

2 1/2 cups flour

1 t baking powder

1/2 t baking soda

1 t salt

1 c buttermilk

Cream Cheese Frosting (recipe to follow)

Preheat the oven to 350 degrees. Grease and flour 2 9″ round cake pans.

Beat egg whites in a small bowl until stiff peaks are formed

Cream the butter and sugar until it is a pale yellow color and is fluffy. Add egg yolks one at a time beating well after each addition. Add vanilla and mix well. Combine all dry ingredients together. Add to butter, egg mixture alternately with buttermilk, start with dry ingredients and end with dry ingredients. Scrape down beaters until everything is well incorporated. Add 1/3 of beaten egg whites to mixture. Fold in carefully and then add remaining egg whites. Careful not to deflate egg whites too much mix until egg whites are folded in.

Divide cake batter evenly between the 2 pans and bake for 20-25 minutes or until golden and baked through.

Let cool and spread top of bottom layer with cream cheese icing top with colored sprinkles. Top with other layer and ice top and sides. Completely cover the entire cake with colored sprinkles.

This cake is truly a vision to behold

Cream Cheese Icing

1 lb of softened cream cheese

3/4 lb. softened sweet butter

4 cups sifted powdered sugar

The most important thing about making the perfect cream cheese icing is to make sure both the butter and the cream cheese are softened and brought to room temperature. In the bowl of a stand mixer or hand mxer, place the cream cheese. beat until soft and constantly scrape down the sides of the bowl. Add the softened butter and beat the two together well. Scrape the beaters and sides making sure there are no lumps. Slowly add the sugar and mix well. Add the vanilla and lemon juice, if the frosting is too soft place in frig for 15 -20 min before icing the cake.

1 t vanilla extract

Filed under Uncategorized

Baby, it is cold outside

If you live in the parts of the country that the temperature has dipped into the single digits, there is nothing more appealing to eat than a piping hot bowl of soup. We have made a living on selling all kinds of soup. One of our restuarant incarnations was called ” Soup Pot” where we sold hundreds of differents kinds of soup daily. One of our lunch staples is pairing up a bowl of soup with a 1/2 sandwich of the day. Whether your young or old everyone loves the comforting aspects of soup. It is also a wonderful way to use up leftovers, scraps of turkey or chicken, leaves of vegetables and last night pasta or rice are wonderful additions to soup.
We have included one of our most favorite recipes for Corn Chowder. We hope you love it as much as we do. Curl up with a good book and a mug of hot soup.
Lisa and Ann

Corn Chowder
1/2 plus 2 T butter
1/2 cup flour
1 medium onion -chopped
3 ribs celery-chopped
1/2 t chopped garlic
1 lb. red potatoes- cut into 1/2 in cubes
2 carrots- peeled and cut into 1/4 in thick slices
2 t salt
1 t ground black pepper
8 cups vegetable stock
2 -15.4 oz cans whole kernel corn- drained
In a medium saute pan over medium heat , melt 8 T butter. Slowly whisk in flour and continue whisking for 3-4 minutes. Remove from heat and set aside. Melt remaining butter in large soup pot. Add onions,celery and garlic and cook over medium heat for 10-12 min until vegetables are tender and translucent. Add potatoes, carrots, seasonings and stock. Bring to a boil. Reduce heat and simmer for 15-20 min until potatoes and carrots are fork tender. Add corn. Ladle about 2 cups of soup mixture into butter and flour mixture. Whisk until smooth. Whisk the mixture back into soup pot and cook over medium heat until soup reaches a boil and has begun to thicken. Turn down heat and simmer for 5-10 additional minutes. Taste for seasonings.

Filed under Uncategorized