Red Velvet is devilishly good cake

2/6/2013 Cook’s Corner

Betty Kaiser

Growing up, my southern grandmother baked a deep, dark chocolate Devil’s Food Cake with boiled frosting on special occasions. And now it’s back with a new ingredient under a different name. Devil’s Food Cake has morphed into the popular new Red Velvet Cake

This Valentine’s Day you might consider becoming a family rock star and whip up this latest rage in desserts. Modernists believe that it originated on the menu of New York City’s Waldorf Astoria Hotel. There’s even a rumor that their recipe was sold to a customer for $150 and that’s how it got out into the public domain.

That, however, is an urban legend. Cookbooks from as early as 1900 were publishing recipes for a dark chocolate cake that eventually became known as devil’s food cake. No one seems to know how the devil entered into this but it may have something to do with the fact that the cakes were rich and moist and devilishly good!

The primary flavor in a devil’s food cake is chocolate. The famous cook Fannie Farmer (1923) used two ounces of chocolate in a regular chocolate cake but doubled that amount in her devil’s food cake. And Irma S. Rombauer said, "When the larger amount of chocolate is used, it is a black, rich Devil's Food." (Joy of Cooking, 1931 p. 236)

The really red color came later in a post WWII version of the cake. Chocolate was scarce. Bakers sometimes used boiled beets to enhance the color of their cakes. The chemical reaction of mixing cocoa and baking soda together resulted in an interesting reddish brown color and thus the red devil’s food cake was born. Today, these cakes are redder than ever and I wondered why.

The answer, of course, was the addition of red food coloring. In the 1970s James Beard’s (3) recipes used red food coloring with an acidic combination of vinegar and buttermilk that brightened up the color and kept the cake moist, light and fluffy. The following cupcake recipe is from the McCormick Spice people. Cocoa powder (not chocolate) flavors this rich, sweet cake. Their secret ingredient to a bright Red Velvet Cake is red food coloring—an entire bottle!

The recipe says it makes 30 cupcakes but I think it’s more like 24. They are frosted with cream cheese frosting and decorated with red sugar. Devil’s food cakes were originally frosted with a boiled frosting that is simply to die for. So if you’re short on time, bake a box cake and frost it with the 7-Minute Frosting that follows for a special treat.

Enjoy Valentine’s Day!

RED VELVET CREAM-FILLED CUPCAKES

Gale Gand, McCormick

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) McCormick’s red food color

2 teaspoons McCormick vanilla (

Red Colored Sugar (recipe below)

Vanilla Cream Cheese Frosting (recipe follows)

Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

3. Meanwhile, prepare the Red Colored Sugar and Vanilla Cream Cheese Frosting.

4. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.

RED COLORED SUGAR

1/2 cup granulated sugar

1/2 teaspoon red food coloring

Place sugar in large resealable plastic bag. Add red food color. Seal bag. Knead sugar until the color is evenly distributed. Spread colored sugar on large rimmed baking sheet. Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container.

VANILLA CREAM CHEESE FROSTING

1 8 ounce package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 box (16 ounces) powdered sugar

Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in sifted powdered sugar until smooth.

SEVEN-MINUTE FROSTING

Combine in top of double boiler:

2 egg whites (or 1/4 cup)

1-1/2 cups sugar

1/4  teaspoon cream of tartar

2/3 cup water

Place over boiling water and beat with rotary beater until mixture stands in stiff peaks. Scrape bottom and sides of pan often. Fold in 1 teaspoon vanilla and frost.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare. 

Contact her at 

 bchatty@bettykaiser.com

Simmering Stews, Soups and Gumbo

1/16/13 Cook’s Corner

Betty Kaiser

On a cold winter’s day nothing says comfort like an old-fashioned pot of stew simmering on the stovetop or in the slow cooker. Combining meat and vegetables in a flavorful broth is literally as old as mankind. In fact, in the Bible’s book of Genesis, Esau (in a moment he would live to regret) traded his inheritance with his brother Jacob for a pot of lentils. There was no mention of meat in that transaction but I like to think it was in there.

The first requisite for a delicious stew, of course, is a richly seasoned broth. A traditional beef stew calls for beef, onions, celery, carrots and potatoes simmered in broth. After that, the sky’s the limit. In cold climates stews tend to be thicker, cook longer and have heavier (think root vegetables) ingredients. Warmer climates tend to have stews that are lighter and spicier (think red pepper flakes).

Almost all cultures feature a stew-like dish that is set apart by something unique. Some are vegetarian but many feature beef, chicken, pork and a variety of other meats flavored with spices and even wine. For-instance, when I think of Hungarian Goulash, I think of beef and paprika. When I think of French Ragout (rae’gu)…lamb and a claret flavored sauce come to mind. Mention Gumbo and I think of Chicken or shrimp, okra, rice and Creole country.

Today’s first recipe is a traditional beef stew with a twist. It is a thick stew made to be spooned over freshly cooked pasta. It’s from Better Homes and Gardens and also can be put in the Crockpot to simmer away until dinner time. Just before serving I add a few red pepper flakes and a dash of Tabasco to spice it up a bit. The Basil Gremolata will also dress it up.

For those of you who are not beef lovers try the Turkey Meatball Tuscan Soup. Foster Farms makes great turkey meatballs and you can pick them up at the market meat counter or in the freezer section. I use them in lots of Italian dishes such as spaghetti and meatballs; even in meatball sandwiches. They are tasty, low fat and make the following soup recipe especially easy and quick to put together. 

Soups always seem to cry out for something sweet and cold to balance the heat. So for a salad, I just slice some navel oranges, add a few ripe avocado slices, sprinkle with some toasted nuts and a little raspberry vinaigrette. Of course, you can just add a green salad  with some crusty bread and voila! You have dinner.

Enjoy!

MEDITERRANEAN BEEF with PASTA

1 1/2  pounds lean beef stew meat, cut into 1-inch pieces

1 tablespoon olive oil

3 medium carrots, cut into 1/2-inch slices

1 medium yellow sweet pepper, seeded and cut into 1-inch pieces

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 14 1/2 ounce can diced tomatoes, undrained

1 cup low-sodium beef broth

1 1/4 cups zucchini and/or yellow summer squash halved lengthwise and cut into 1/4-inch pieces

Red Pepper flakes

Tabasco sauce to taste

6 ounces dried whole grain penne pasta

1 recipe Basil Gremolata

In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Add carrots, sweet pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.

 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in zucchini and/or yellow squash. Cover and cook for 30 minutes more. Meanwhile, cook pasta according to package directions; drain.

Serve meat mixture over pasta. Sprinkle with Basil Gremolata. SERVES 6

BASIL GREMOLATA TOPPING

2  tablespoons finely shredded Parmesan cheese

2  tablespoons snipped fresh basil

2  cloves garlic, minced

Directions: In a small bowl stir together cheese, basil, and garlic.

TURKEY MEATBALL TUSCAN SOUP

20 each turkey meatballs

1/4 cup olive oil

1 onion, chopped

2 garlic cloves, chopped

2 carrots, sliced

6 cups chicken broth1-15 ounce can diced tomatoes

1-15 ounce can white beans, drained

1 6 ounce package fresh spinach, chopped

Salt and pepper to taste

In a large pot heat oil. Add onions and garlic. Sauté 3-5 minutes. Add remaining ingredients. Bring soup to a boil. Reduce to a simmer and coo, covered 15 minutes. Serve with a generous topping of grated Parmesan cheese. Makes 4 entrée size servings.

EASY CHICKEN GUMBO

1/4 cup bacon drippings, olive oil or butter

2 tablespoons flour

2 stalks celery, diced
1 onion, diced

1/2 cup red pepper, diced
1 cup frozen okra
4 cups chicken broth
1-2 (16 ounce) can tomatoes, undrained

1 bay leaf

3 tablespoons Worcestershire sauce

1/2  teaspoon chili powder

1 chicken bouillon cube
3 chicken breasts, deboned, cooked, diced
2 tablespoons parsley, chopped
1/3 cup long grain rice, uncooked

In a large soup pot, sauté celery, onion, red pepper and okra in bacon grease or olive oil until bubbly. Add broth, tomatoes, bay leaf, Worcestershire, chili powder and bouillon and bring to a boil. Reduce heat and simmer until vegetables are tender and flavors blended. Add rice, chicken and parsley and cook until rice is al dente. Taste for seasoning. If necessary add another dash of Worcestershire sauce and some Tabasco sauce. Remove bay leaf and serve.

Note: If you like more tomato flavor, add one 8-ounce can tomato sauce.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare. 

Contact her at bchatty@bettykaiser.com

S-L-O-W cooking in January

1/2/2013 Cook’s Corner

Betty Kaiser

S-L-O-W cooking in January

The introduction of the Crock-Pot in 1971 changed my life and I’ll bet it did yours too. No longer did I have to stay home all day while a pot of chili bubbled on the stovetop. Nope. My new fangled s-l-o-w electric cooker sat on the counter cooking with safe low-watt heat that made stirring unnecessary. With a little planning (and lots of preparation!) I could load the Crock-Pot in the morning and come home to a simmering dinner in the afternoon.

The original Crock-Pot liner wasn’t removable. Twenty years later, in 1991, I bought another cooker with a removable crock. I thought it would last forever. Not so. Recently, my daughter said, “Mom, yuck! That crock has got to go!” So she went out and bought me pot number three that should last forever or as long as I live.

Of course, I kept the cookbooks that came with each of the cookers. I was surprised when I opened them up to compare recipes. I thought I had made them all: Pot roast, chicken, spaghetti sauce, minestrone soup, etc. All the old standbys were cooked it in that original pot.

Ah, but that old cookbook held recipes for hunters that I ignored. An all-purpose recipe for preparing Venison-Rabbit-Squirrel or Duck was sub-titled “A handy recipe to memorize…” A Game Meatloaf was subtitled “Why waste so much game…” And of course, “Pride of the Ozarks” pot roast was Roast Venison.

The following recipes are both old and new. Taco Soup is not printed in any of the books but it is made for a Crockpot. The Western Omelet recipe is great for early risers. And the gingerbread Pudding Cake from Better Homes and Gardens will make your mouth water.

Then we’ll move on to recipes from the old Rival Cookbook. Baked apples are a great idea for the slow cooker and how about some Hot Mulled Cider for a cold afternoon treat? Finally, for any hunters out there, we’ll finish with the all-purpose game recipe. Enjoy!

TACO SOUP

1-1/2 pounds ground turkey or hamburger

2 cans of kidney beans

2 cans of pinto beans

2 cans of corn

1 large can of diced tomatoes

1 can tomatoes and chilies

1 packet taco seasoning

1 packet ranch dressing mix

1-3 cups water as desired

Garnishes:

Fritos or tortilla chips

Sour cream

Chopped Cilantro

Chopped green onions

Cheddar cheese, grated

First, open all the cans (8!). Drain and rinse the beans. Set all aside.

Brown meat and drain well. Put meat in Crock-Pot and sprinkle seasoning packets on top of meat. Add the drained beans, the entire contents of corn and tomato cans. “Eyeball” the amount of water needed to add. Add extra if needed.

Stir to combine ingredients. Cover and cook on low for 8-10 hours or on high for 4-5. Stir once, midway through cooking. Taste for seasonings. Add a few red pepper flakes and Tabasco if you like. The longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and garnish as above.

Serves a crowd. At least 8 people.

SLOW COOKER WESTERN OMELET CASSEROLE

32 oz bag frozen hash brown potatoes

1 lb. cooked sausage or cubed ham

1 medium onion, diced

1 1/2 C shredded cheese

12 eggs

1 C. Milk

1 tsp. salt

1 tsp. pepper

Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times. Beat together eggs, milk, salt, and pepper. Pour over mixture in slow cooker. Cover.

Cook on low 8-9 hours.

GINGERBREAD PUDDING CAKE

Nonstick cooking spray

1 14 1/2 ounce package gingerbread mix

1/2 cup milk

1/2 cup raisins

2 1/4 cups water

3/4 cup packed brown sugar

3/4 cup butter

Vanilla ice cream

Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.

 In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.

Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).

Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.

Serve warm with vanilla ice cream.

BAKED APPLES

6-8 medium baking apples, washed and cored

2 tablespoons raisins

1/4 cup sugar

1 teaspoon sugar

2 tablespoons butter

Mix raisins and sugar; fill center of apples. Make more filling in needed. Sprinkle with cinnamon and dot with butter. Place in Crock Pot; add 1/2 cup water. Cover and cook on Low overnight or 8 hours.

HOT MULLED CIDER

1/2 cup brown sugar

2 quarts cider

1 teaspoon whole allspice

1-1/2 teaspoon whole cloves

2 pieces stick cinnamon

Orange slices

Put all ingredients in Crock-Pot. Cover and set on High,1 hour; turn to Low, 2-8 hours. Serve from pot with ladle. Delicious.

VENISON-RABBIT-SQUIRREL-DUCK

3-4 pounds game meat (very fresh or frozen)

1 large onion, cut up

1/2 large bell pepper, cut up

1-2 stalks celery, sliced

2 cloves garlic, chopped

Salt and pepper to taste

1/2 teaspoon oregano

1 tablespoon dry parsley (or fresh sprigs)

3 tablespoons catsup or tomato sauce

1 cup liquid (sauterne, cider, tomato sauce or water)

Soak fresh or frozen meat overnight in marinade. Cut up meat and brown with vegetables in hot skillet 5-10 minutes. Place all meat and other ingredients in Crock-Pot. Cover and cook on low 8-10 hours.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare. 

Contact her at bchatty@bettykaiser.com