Smooth Vegetable Sauce

Posted on April 7, 2021 by sparecake

A pretty terrible name, right? Graham Kerr’s Kitchen is all about basic sauces, that can be adapted in a zillion different ways with a zillion different flavors, and that are intended to reduce calories. This sauce can be made with many different vegetables – I used parsnips, but want to try it again with butternut squash at some point. I then flavored it to make a cheese sauce, but you don’t even have to do that, the your creativity is the only limit on what you can make with your veggie based sauce!

Ingredients:

  • 1 teaspoon olive oil
  • 1 pound vegetable (parsnip, butternut squash, carrot, etc.), peeled and sliced thin
  • 1 14 ounce can evaporated nonfat milk
  • optional flavorings, in this case cheese powder (I think I might have used 1/3 cup??)+ a heavy dash paprika

The way the recipe was originally written uses a skillet, steamer, and food processor. Nuts to all those dishes, we’re going to get it all done in 1!

In a large stock pot, heat the oil and cook the sliced vegetable long enough that you see signs of caramelization of the starch sugars (=you see browning, but not burning).

Transfer the cooked veggies into the largest strainer you have and add an inch or so of water to the pot. Bring to a boil, then place the strainer over the pot, and place the lid on top, to create a steamer.

Steam until soft – the slices should “slip between your fingers as if oiled.”

Turn off the heat, pour out the water, and put the veggies back in the pot. Add the evaporated milk and blend with an immersion blender until smooth.

Add seasonings as desired.

With the cheese powder, this made enough of a cheese sauce to coat an entire 1 pound box of pasta in a quite delicious mac and cheese, but would also make a nice cheese sauce for an au gratin.

There’s tons of room to experiment, so give it a try!

Smooth Vegetable Sauce

From Graham Kerr’s Kitchen.

  • 1 teaspoon olive oil
  • 1 pound vegetable (parsnip, butternut squash, carrot, etc.), peeled and sliced thin
  • 1 14 ounce can evaporated nonfat milk
  • optional flavorings, as desired

In a large stock pot, heat the oil and cook the sliced vegetable long enough that you see signs of caramelization of the starch sugars. Transfer the cooked veggies into the largest strainer you have and add an inch or so of water to the pot. Bring to a boil, then place the strainer over the pot, and place the lid on top, to create a steamer. Steam until soft. Turn off the heat, pour out the water, and put the veggies back in the pot. Add the evaporated milk and blend with an immersion blender until smooth. Add seasonings as desired.

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Korean Chicken Wings

Posted on March 31, 2021 by sparecake

Spicy wings, hooray! The original recipe for these called for frying the wings – I super hate frying, so baked instead, which produces wings that are much better the second day than fried ones would be anyway. Because, without a fried layer, the wings absorb less of the sauce, this recipe also makes enough sauce for 2 batches of wings. You can store half of it in the freezer, where interestingly it doesn’t actually freeze solid, and then make a second batch of wings later!

Ingredients:

Wings:

  • 3 pounds chicken wings
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Sauce:

  • 6 cloves garlic, coarsely chopped
  • 2″ piece of fresh ginger, peeled, coarsely chopped
  • 1 cup + 1 1/2 tablespoons reduced-sodium soy sauce
  • 1/4 cup gochujang
  • 1/4 cup packed light brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon ground black pepper

Preheat oven to 300 degrees. Place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large ziplock and shake with the baking powder until evenly coated. Add the salt and pepper and shake again. Arrange the coated wings, meaty-side-up, on the rack.

Cook for 40 minutes, then turn the heat up to 425 and cook for an additional 40 minutes, until golden brown and crisp.

While the wings cook, combine all the sauce ingredients in a medium saucepan over medium-high heat.

Once simmering, reduce the heat to maintain a simmer, and cook, stirring occasionally, until slightly thickened, 10-15 minutes. Strain, discarding the solids.

Pour into two containers, freezing one for a later batch of wings.

When the wings come out of the oven, brush the top side with the sauce. Wait 5 minutes for the sauce to set, then brush the wings again, all over this time, and serve.

Korean Wings

A combo of these two recipes: Bon Appetit/sparecake.

Wings:

  • 3 pounds chicken wings
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Sauce:

  • 6 cloves garlic, coarsely chopped
  • 2″ piece of fresh ginger, peeled, coarsely chopped
  • 1 cup + 1 1/2 tablespoons reduced-sodium soy sauce
  • 1/4 cup gochujang
  • 1/4 cup packed light brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon ground black pepper

Preheat oven to 300 degrees. Place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large ziplock and shake with the baking powder until evenly coated. Add the salt and pepper and shake again. Arrange the coated wings, meaty-side-up, on the rack.

Cook for 40 minutes, then turn the heat up to 425 and cook for an additional 40 minutes, until golden brown and crisp.

While the wings cook, combine all the sauce ingredients in a medium saucepan over medium-high heat. Once simmering, reduce the heat to maintain a simmer, and cook, stirring occasionally, until slightly thickened, 10-15 minutes. Strain, discarding the solids. Pour into two containers, freezing one for a later batch of wings.

When the wings come out of the oven, brush the top side with the sauce. Wait 5 minutes for the sauce to set, then brush the wings again, all over this time, and serve.

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Wax Bean Chowder

Posted on March 24, 2021 by sparecake

Simple, filling, and it’s got vegetables so you can count it has healthy. Remember early enough in the day to make some crusty bread, and you’ve got a good thing going!

Ingredients:

  • 2 slices of bacon, diced (rather than getting a cutting board contaminated with bacon juice, I just use kitchen shears to cut it right into the pot)
  • 1/2 medium onion, diced
  • 2 14.5 ounce cans wax beans, drained (and ideally cut into bite sized pieces, but who can be bothered?)
  • 3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 russet potato
  • 3 cups milk
  • 2 tablespoons flour
  • 1 tablespoon butter

In a large saucepan, or in this case the dutch oven I had previously cooked the day’s bread in, cook the bacon and onions over medium heat until the bacon gets almost-acceptably crispy. This always takes longer than I expect when there’s also onion in the dish?

Add the water, beans, salt, and pepper to the dish. While the water heats, dice the potato and add that as well, cooking until the potato is tender.

In a small dish, combine the flour and enough of the milk to make a paste.

More milk than necessary, but the flour is dissolved which is what matters.

Once the potato is tender, add the milk/flour mixture and the remaining milk, and bring just to the boil, stirring occasionally.

Turn off the heat and add the butter, stirring until the butter has melted in, then serve.

Wax Bean Chowder

Adapted from Farm Journal Cookbook – America’s Best Vegetable Recipes (1970).

  • 2 slices of bacon, diced
  • 1/2 medium onion, diced
  • 2 14.5 ounce cans wax beans, drained and cut into small pieces
  • 3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 russet potato
  • 3 cups milk
  • 2 tablespoons flour
  • 1 tablespoon butter

In a large saucepan, cook the bacon and onions over medium heat until the bacon is almost completely crispy. Add the water, beans, salt, and pepper to the dish. While the water heats, dice the potato and add that as well, cooking until the potato is tender. In a small dish, combine the flour and enough of the milk to make a paste. Once the potato is tender, add the milk/flour mixture and the remaining milk, and bring just to the boil, stirring occasionally. Turn off the heat and add the butter, stirring until the butter has melted in, then serve.

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Caramel Corn Brownies

Posted on March 17, 2021 by sparecake

I object to the fact that my supermarket only had caramel corn with nuts in it, but even with that massive setback to start with, these are gooood. Tremendous amounts of chocolate, brownies that actually hold together, and caramel corn to make things a bit magical! How few dishes this makes is just a bonus!

Ingredients:

  • 12 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chocolate chips, divided – I prefer milk chocolate but go with what you like
  • 1 box Crunch ‘n Munch caramel corn

Preheat oven to 350 degrees. Heavily grease and then flour a 9×13″ dish then set aside.

In a large saucepan, combine the butter and 4 ounces of chocolate over low heat. Cook, stirring, until completely melted, then remove from the heat.

Whisk in the sugar, followed by the eggs and vanilla.

Stir in the cocoa powder, flour, and salt, followed by 1 cup of chocolate chips.

Spread in the prepared pan, and then bake 30-35 minutes.

When done, turn off your oven. Sprinkle the remaining chocolate chips evenly over the top of the cooked brownies, and return to the still-warm oven for 1 minutes. Remove from the oven, and use a spatula to spread the chocolate evenly over the brownies, then quickly sprinkle the popcorn (whatever you didn’t manage to eat in that 1 minute) over the brownies.

Let cool completely in the pan, then enjoy!

Caramel Corn Brownies

  • 12 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chocolate chips, divided
  • 1 box Crunch ‘n Munch caramel corn

Preheat oven to 350 degrees. Heavily grease and then flour a 9×13″ dish then set aside.

In a large saucepan, combine the butter and 4 ounces of chocolate over low heat. Cook, stirring, until completely melted, then remove from the heat. Whisk in the sugar, followed by the eggs and vanilla. Stir in the cocoa powder, flour, and salt, followed by 1 cup of chocolate chips. Spread in the prepared pan, and then bake 30-35 minutes. When done, turn off your oven. Sprinkle the remaining chocolate chips evenly over the top of the cooked brownies, and return to the still-warm oven for 1 minutes. Remove from the oven, and use a spatula to spread the chocolate evenly over the brownies, then quickly sprinkle the popcorn over the brownies. Let cool completely in the pan, then enjoy!

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Salted Caramel Apple Cake

Posted on March 10, 2021 by sparecake

Salty-sweet caramel apple topping on a cake with a shockingly light, wonderful texture. You do have to refrigerate leftovers, which feel more dense after refrigeration, but it’s still fantastic! Definitely one worth repeating.

Ingredients:

Topping:

  • 3 apples, peeled, cored, and cut into 8 wedges each (I can never be bothered to peel, but I do have a corer that makes cutting into 8 much easier after!)
  • 4 tablespoons unsalted butter
  • 1 cup brown sugar
  • 1 teaspoon salt

Cake:

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream (they called for half-and-half, but that’s not what I have, and it most definitely worked this way)
  • ice cream or whipped cream, for serving (optional)

Preheat oven to 350 degrees. Line the bottom of a 10″ springform with parchment and grease with cooking spray. If your springform isn’t trustworthy, as mine apparently isn’t, place it on a baking sheet to eventually catch leaks.

In a large skillet, combine all the topping ingredients over medium heat. Cook, stirring occasionally, until the apples begin to soften, about 10 minutes.

Transfer to the cake pan, arranging the apple slices in a spiral pattern.

In a large bowl, cream together the butter and sugar.

Add the eggs and vanilla.

Beat in the dry goods, followed by the cream.

Gently transfer the batter into the cake pan and spread evenly over the apples.

Bake 40-45 minutes, until the cake springs back when gently pressed.

Good thing I had the pan underneath to catch the leaks!!

Let cool 5-10 minutes in the pan, then flip out onto a serving platter.

Serve with ice cream or whipped cream, and refrigerate any leftovers.

Salted Caramel Apple Cake

Adapted from a flyer from Kroger, doesn’t appear to be available online.

Topping:

  • 3 apples, peeled, cored, and cut into 8 wedges each
  • 4 tablespoons unsalted butter
  • 1 cup brown sugar
  • 1 teaspoon salt

Cake:

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • ice cream or whipped cream, for serving (optional)

Preheat oven to 350 degrees. Line the bottom of a 10″ springform with parchment and grease with cooking spray.

In a large skillet, combine all the topping ingredients over medium heat. Cook, stirring occasionally, until the apples begin to soften, about 10 minutes. Transfer to the cake pan, arranging the apple slices in a spiral pattern.

In a large bowl, cream together the butter and sugar. Add the eggs and vanilla, then the dry goods, followed by the cream. Gently transfer the batter into the cake pan and spread evenly over the apples. Bake 40-45 minutes, until the cake springs back when gently pressed. Let cool 5-10 minutes in the pan, then flip out onto a serving platter. Serve with ice cream or whipped cream, and refrigerate any leftovers.

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Freezer Breakfast Burritos

Posted on March 3, 2021 by sparecake

I really like breakfast burritos, but hadn’t had one in…maybe 12 years?? Weird. Time to fix that, in a way that has them available whenever you ‘need’ one! You cook the insides of these, and then have to let everything cool to room temperature so you can wrap them up and freeze them without any gross condensation or anything. You can then grab one, throw it in the toaster oven, and half an hour later it’s breakfast! (…I ate all of these for dinner.) I got breakfast sausage from a local chicken farm, and it was super good – going to have to make these again soon with some breakfast sausage I got from one of my coworkers, from his pig!

Ingredients:

  • 2 cups frozen tater tots
  • 1 pound loose breakfast sausage
  • 8 large eggs, lightly beaten
  • 2 tablespoons cream
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large flour tortillas
  • gochujang, to taste
  • 2 cups sharp cheddar cheese, grated
  • 2 Roma tomatoes, diced

Cook the tater tots according to the package instructions, then set aside. (Thanks, toaster oven!) Cook the sausage in a large skillet over medium-high heat until well browned, breaking up and crumbling as it cooks. Set the sausage aside in a dish, and drain all but 1 tablespoon of the grease left behind. Add the eggs to the pan and cook, continuing to stir, until just beginning to set, then stir in the cream and season with salt and pepper. Continue to cook until no liquid egg remains, the set aside in another dish.

Place the tortillas between lightly damp paper towels and microwave 30 seconds, to help them be flexible. Smear a bit of gochujang down the center of each tortilla, according to your heat tolerance, then top with 1/8th of the tots, sausage, egg, tomato, and cheese.

The first one you roll goes in the toaster oven while you make a mess wrapping the other ones to freeze…

Roll the burritos, and place them seam-side down on a sheet pan. You could bake now, at 400 degrees for 12-15 minutes. Alternately, place the whole pan in the freezer until frozen solid, then move them into a ziplock. To cook frozen burritos, either microwave 4-6 minutes, turning halfway, or bake at 400 for 30-40 minutes. I put mine in the toaster oven, without preheating, for about 35 minutes.

Freezer Breakfast Burritos

Adapted from Damn Delicious.

  • 2 cups frozen tater tots
  • 1 pound loose breakfast sausage
  • 8 large eggs, lightly beaten
  • 2 tablespoons cream
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large flour tortillas
  • gochujang, to taste
  • 2 cups sharp cheddar cheese, grated
  • 2 Roma tomatoes, diced

Cook the tater tots according to the package instructions, then set aside. (Thanks, toaster oven!) Cook the sausage in a large skillet over medium-high heat until well browned, breaking up and crumbling as it cooks. Set the sausage aside in a dish, and drain all but 1 tablespoon of the grease left behind. Add the eggs to the pan and cook, continuing to stir, until just beginning to set, then stir in the cream and season with salt and pepper. Continue to cook until no liquid egg remains, the set aside in another dish.

Place the tortillas between lightly damp paper towels and microwave 30 seconds, to help them be flexible. Smear a bit of gochujang down the center of each tortilla, according to your heat tolerance, then top with 1/8th of the tots, sausage, egg, tomato, and cheese.

Roll the burritos, and place them seam-side down on a sheet pan. You could bake now, at 400 degrees for 12-15 minutes. Alternately, place the whole pan in the freezer until frozen solid, then move them into a ziplock. To cook frozen burritos, either microwave 4-6 minutes, turning halfway, or bake at 400 for 30-40 minutes. I put mine in the toaster oven, without preheating, for about 35 minutes.

Posted in Breakfast, Brunch | Tagged | 2 Comments

Sugar Cookies for Decorating/Embossing

Posted on February 17, 2021 by sparecake

An embarrassingly long time ago (May), I was offered the chance to try a rolling pin from a company that makes really pretty embossed rolling pins.  The designs were great, and I like the idea, so I quickly said yes please! Unfortunately, the first few recipes I tried with the pin were a bad match, rising to the point the pattern was lost even in recipes I picked because they had minimal rising agents and after extra chilling the dough to try to prevent it. After those multiple failures, I put the pin aside and, y’know, let the covid gloom prevent me from trying for a while. Recently, though, a random internet stranger pointed me at this recipe that requires no chilling yet creates a great cookie that holds shape perfectly, and is quite sturdy once cooled. The cookie could be a good one for decorating with icing, if that’s your thing, but looks lovely just with the embossing too. I swapped out the almond extract for butter extract, which then made them call for a butterscotch dip!

I think the pattern from the embossing pin is quite pretty! Apparently the floral one I got is sold out for now, but perhaps this cute paw print one is your style?

Ingredients:

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1 large egg
  • approximately 6 ounces (just over half the bag) of butterscotch chips
  • 1 tablespoon shortening

Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.

In a large bowl, cream together the butter and sugar until smooth.

Beat in the extracts and the egg.

Beat the dry goods into the butter mixture a bit at a time (I did roughly quarters) until combined. Similar to creaming at the start, if it still looks dry, and even once it’s been beaten into larger sort of balls of dough, keep beating until you reached a sort of creamed texture again, when it holds together, and (if you’ve got a stand mixer) comes away from the sides of the bowl.

Not yet

Still nope…

There we go!

Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossed pin to roll in your pattern.

Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough.

Using a silpat on the counter, I didn’t have to flour my work surface at all for this process. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely. Keep your lined pans around – don’t wash them yet!

Best part of dipping them, that crack gets covered up!

Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans, whatever looks best to you! Let cool until firm, then enjoy!

Thanks again to Embossed Co. for the chance to try one of their embossed rolling pins!

Embossed Sugar Cookies

Adapted a bit from In Katrina’s Kitchen.

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1 large egg
  • approximately 6 ounces butterscotch chips
  • 1 tablespoon shortening

Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.

In a large bowl, cream together the butter and sugar until smooth, then beat in the extracts and the egg. Beat the dry goods into the butter mixture a bit at a time until combined.

Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossing pin to roll in your pattern. Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely.

Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans. Let cool until firm, then enjoy!

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Bacon-Apple Pancakes

Posted on February 10, 2021 by sparecake

Barely even counts as a recipe, but super worth making! I got some bacon that came from one of my coworker’s pigs, so it’s real good bacon, and I wanted to do something more interesting than I usually do with bacon. You can really taste the bacon in these, and they’re a good combo of filling but still light, making them a great brunch food!

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 grated apple
  • 1/2 cup crumbled cooked bacon

An extra tart apple would be good in this!

Stir together all the ingredients in a medium bowl. Cook pancakes in a hot skillet, using some of the bacon grease or some butter to grease the pan.

I’m pretty awful at making/flipping pancakes, but just do it like you normally do – flip when bubbles have started and then finished rising to the top on the first side, then remove from the stove once browned on the second side. I used a 1/4 cup scoop to scoop batter, but if you like bigger or smaller pancakes, do what works for you!

At this size, I got 8 pancakes.

Easy, and delicious!

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Berry Cream Pie

Posted on February 3, 2021 by sparecake

An easy, tasty pie. I was slightly worried that, even with sweetened condensed milk, adding lemon juice to dairy would lead to curdling, but we were all clear on that front. I swapped the cornflakes of the crust for frosted flakes, and didn’t even find it too excessively sweet. Another option might be to make a crust with crushed gingersnaps for something a bit different.

Ingredients:

Crust:

  • 4 cups cornflakes/frosted flakes
  • 1/3 cups unsalted butter, room temperature
  • 2 tablespoons sugar

Filling:

  • 1 cup sweetened condensed milk
  • 1/4 cup lemon juice
  • zest of one lemon
  • 1 cup fresh, frozen, or canned berries
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

To make the crust, first crush corn flakes. Stir together with the butter and sugar, and press evenly into a 9″ pie pan.

Pretty beefy crust!

To make the filling, stir together the condensed milk with the lemon juice and zest.

Gently stir in the berries and spread evenly in the crust.

Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.

I put together the filling in the morning using frozen berries, and by the time I was having dessert that evening they were thawed and ready to eat.

Berry Cream Pie

Very slightly adapted from The American Everyday Cookbook.

Crust:

  • 4 cups cornflakes/frosted flakes
  • 1/3 cups unsalted butter, room temperature
  • 2 tablespoons sugar

Filling:

  • 1 cup sweetened condensed milk
  • 1/4 cup lemon juice
  • zest of one lemon
  • 1 cup fresh, frozen, or canned berries
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

To make the crust, first crush corn flakes. Stir together with the butter and sugar, and press evenly into a 9″ pie pan.

To make the filling, stir together the condensed milk with the lemon juice and zest. Gently stir in the berries and spread evenly in the crust. Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.

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Icoberry Torte

Posted on January 27, 2021 by sparecake

A recipe from a Star Trek cookbook, this was apparently a favorite of Sisko on DS9. Although we don’t have icoberries, we’ll get through somehow, and make a nice light cake with a layer of pie filling!

Ingredients:

  • 1 stick unsalted butter, room temperature
  • 5 1/4 ounces sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 1/4 ounces all-purpose flour
  • 14 ounces blueberry pie filling
  • 2 tablespoons sugar + 1 teaspoon cinnamon
  • ice cream/whipped cream for serving

Grease a 9″ cake pan and set aside. Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar until smooth and fluffy.

Add the salt and baking powder, then beat in the eggs one at a time.

Add the vanilla, then the flour, and beat until just smooth.

Transfer batter to the greased cake pan and spread evenly, then top with the pie filling.

Sprinkle with the cinnamon/sugar mix – this looks like A LOT now but is just a light taste of cinnamon in the finished product.

Bake 40-45 minutes, until set, then serve warm with ice cream or whipped cream.

Icoberry Torte

A bit adapted from Star Trek: Food Recipes from the Replicator.

  • 1 stick unsalted butter, room temperature
  • 5 1/4 ounces sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 1/4 ounces all-purpose flour
  • 14 ounces blueberry pie filling
  • 2 tablespoons sugar + 1 teaspoon cinnamon
  • ice cream/whipped cream for serving

Grease a 9″ cake pan and set aside. Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar until smooth and fluffy. Add the salt and baking powder, then beat in the eggs one at a time. Add the vanilla, then the flour, and beat until just smooth.

Transfer batter to the greased cake pan and spread evenly. Spread the pie filling on top, then sprinkle with the cinnamon/sugar mix. Bake 40-45 minutes, until set, then serve warm with ice cream or whipped cream.

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