RECIPES BLOG

Kathy G’s “Naked” Strawberry Lemon Cake

Posted on May 8, 2014 in BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG

Kathy G’s “Naked” Strawberry Lemon Cake

Kathy G’s “Naked” Strawberry Lemon Cake Recipe Cake : 1 cup butter softened 2 cups granulated sugar 4 large eggs, separated 3 cups cake flower 1 tablespoon baking powder 1/8 teaspoon table salt 1 cup milk 1 tablespoon lemon zest 1 tablespoon lemon juice Shortening Pink/Red food coloring 3 cups sliced strawberries (for filling) Whip Cream (for topping) Directions 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. 2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice. 3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans. 4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Lemon Curd Filling 12 oz Lemon juice 8 Lemons, zested 8 Eggs 3 cups Sugar 1 ½ cups Butter Pinch of Salt DIRECTIONS: Combine all in heavy saucepan and heat on low until thickened, stirring constantly.  Strain and chill. Cake Assembly: Place one layer on serving platter and spread Lemon Curd Filling all the way to the edge.  Layer strawberry slices over filling, leaving tips sticking out around the edge.  Repeat the layering process, top with whip cream and strawberry slices for...

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Lemon Buttermilk Tart

Posted on Apr 25, 2014 in KATHY G'S RECIPE INDEX, RECIPES BLOG

Lemon Buttermilk Tart

INGREDIENTS: EGGS 8 SUGAR 2 2/3 CUPS BUTTERMILK 8 T CORNMEAL 4 T LEMON JUICE 6 T PINCH OF SALT ZEST OF 2 LEMON NUTMEG DIRECTIONS: Preheat oven to 450 F ( 400 F convection) Beat eggs lightly and add sugar Stir in salt, buttermilk, cornmeal, and butter until smooth Add lemon zest and juice Fill 1 10” tart shell (partially baked) or 2 9” pie shell Grate a little bit of nutmeg over top of filling Place tart or pies in oven (on a sheet pan) IMMEDIATELY reduce over temp to 325 F (275 F convection) and bake until custard is just set in center Do not allow filling to puff (about 35 minutes, less in convection oven)...

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Chocolate Cupcake Brownies

Posted on Mar 10, 2014 in BLOG, CATERING BLOG, Catering Gallery, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Chocolate Cupcake Brownies

Ingredients:  2 Sticks of Margarine or Butter 4 Squares of Semi Sweet Chocolate 1 C. Flour 1 ¾ C. Sugar 4 Eggs ½ C. Nuts ½ tsp. Vanilla Directions: Preheat oven to 325 degrees. Melt margarine or butter and chocolate squares in a skillet on the stove. In a large bowl, add other ingredients. Mix in the butter and chocolate mixture. Evenly distribute the batter in a greased muffin pan. Bake for 30 minutes at 325...

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Coq Au Vin

Posted on Mar 3, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Coq Au Vin

Ingredients:    3 Slices of Lean Bacon 3 Tbs. Butter 3 Small Onions 2 Large Carrots 6 New Potatoes ½ tsp. Salt ½ tsp. Pepper 1 Tbs. Olive Oil 2 ½ – 3 lbs. Chicken 3 Tbs. AP Flour ¼ C. Brandy 1 C. Dry White Wine or Vermouth 1 Tbs. Tomato Paste ¼ tsp. Thyme 1 Bay Leaf 1 Clove of Garlic, minced Portobello Mushrooms (optional) Directions: Preheat the oven to 350 degrees. Simmer 3 slices of lean bacon in a quart of water for 10 min. Drain on a paper towel.  In skillet, sauté the bacon pieces in 2 Tbs. of butter, until it is lightly browned. Pour bacon into a baking pan or Dutch oven.  Cut onions, carrots, potatoes and mushrooms (optional) into chunks.  In the same skillet, brown the onions, carrots, potatoes and mushrooms (optional). Place in a baking pan. Season chicken with salt and pepper. Add 1 Tbs. butter and olive oil to skillet, brown chicken pieces, skin side down first, then place in baking pan. Add flour to skillet with fat stirring until brown, add more oil if needed.  Add Brandy. Flame brandy (optional). Stir until flame subsides. Add dry white wine or vermouth, tomato paste, thyme, bay leaf and garlic. Pour this mixture over the chicken in baking pan. Add chicken stock if needed for more liquid. Cover tightly. Bake at 350 degrees for 45 minutes. Chicken breasts on bone will take only 30 minutes to...

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Greek Chicken

Posted on Mar 3, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Greek Chicken

Ingredients: 12 Pieces of Chicken Drumsticks and Thighs Large Potatoes Salt Pepper Extra Virgin Olive Oil Oregano 2 Whole Lemons 1 C. Chicken Stock Directions: Preheat oven to 350 degrees. Wash and cut potatoes into chunks. Season the chicken and potatoes with a generous amount of salt and pepper. Toss in olive oil. Place chicken and potatoes in a roasting pan. Top with oregano and the juice from the lemons. Leave the lemons in the baking dish. Pour chicken stock over the top of dish. Bake for 45 minutes to an hour at 350 degrees....

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Skillet Pancake

Posted on Mar 3, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Skillet Pancake

Yield = 1 Pancake, 4 Servings   Ingredients: ½ Stick Butter ½ C. Flour 2 Eggs ½ C. Milk Dash of Vanilla Extract Directions: Preheat the oven to 400 degrees. Melt a ½ stick of butter in an iron skillet in the oven. Beat eggs together in bowl. Add flour and milk. Remove the skillet from the oven. Pour batter into the skillet. Bake for 10-15 or until golden brown at 400 degrees. Sprinkle with powdered sugar when slightly cool. May serve with syrup, berries, jam, yogurt or other breakfast...

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