Thursday, February 23, 2017

Buttermilk Cake with 'Faux Buttercream'

I had some fun in the kitchen last week.
I had gotten some heavy cream and decided to make butter, and a byproduct of home made butter is buttermilk.
I've used buttermilk in cornbread before but wanted to use some in a cake.  A lady I know makes a chocolate cake with buttermilk, but I'd already made a couple of chocolate cakes and wanted to make a different cake this time.  I didn't want everyone to think I only knew how to make Chocolate Cake, even if it is sooooo good. 
I should mention, I'm making cakes every couple of weeks for a cake raffle at the local legion. 
It's a win win situation, they get a cake to raffle off, and I get to bake a cake, giggle, and decorate it.
I like baking cakes, and decorating them as well but don't like them hanging around my house.  That cute little voice they use that keeps saying ' I'm here, cut a piece, try me out'.   It wears on you.  And then before you know it, that little slice you took just to taste becomes a bigger and bigger slice and then the whole cake is gone. 
But I'm outsmarting that voice, I bake and then take the cake for a little ride and drop it off.  

This time round I baked a Buttermilk Cake using my own home made butter and buttermilk in not only the cake, but also the frosting.
Buttermilk Cake with faux buttercream frosting
Buttermilk cake with plum filling
The lady who won the cake was generous enough to share with all of us, and I got a taste. 
I think this is a keeper, and since I've got lots of butter in the freezer, as well as buttermilk, this will be a repeat. 
Home Made Butter

yield: 1 cake, serves manyprint recipe

Buttermilk Cake

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
This is an old-fashioned recipe, using home made butter and buttermilk. It's a little tangy, sweet and a lovely change of pace from regular 'white' cakes.


  • 3/4 cup butter (I used my own homemade butter)
  • 1 1/2 cups sugar
  • 3 eggs (jumbo or large)
  • 2 cups All Purpose flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup buttermilk ( I used the buttermilk I had left after making the butter)
  • 1 1/2 teaspoons Vanilla Extract ( I used my own homemade)


  1. Preheat the oven to 350 degrees, butter 2 - 8 inch round pans, placing parchment paper on the bottom of the pan if desired, and butter that as well. 
  2. Beat the butter, sugar and vanilla extract together until the mixture is almost white in color and the sugar has dissolved. 
  3. Add the eggs, one at a time and beat together. The batter will look like it's separating, but that's normal. 
  4. Sift together the flour, baking powder and baking soda and set aside. Add the wet and dry ingredients alternating the dry and wet, starting with the dry, (1/4 of the dry, then 1/3 of the wet), beating well after each addition. Finish off with the dry. 
  5. Pour the batter into the two pans, and then tap the pans a couple of times, to get the bubbles out. My trick is to raise the pans up a couple of inches and then drop them down on the counter. This forces any air bubbles out, and helps the cake to bake more evenly. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the middle comes out clean.  
  6. Frost and serve.  I used my Best Ever Frosting, (Boiled Milk Frosting)for the top and a mixture of the frosting and plum jelly for the middle.
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Saturday, February 18, 2017

Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables) #SoupSaturdaySwappers

You ever get a craving for a soup from your childhood?

I did awhile back and made Melboller, and then I decided I wanted a good, hearty vegetable soup.
Klassisk klar suppe med melboller og grøntsager

Mom used to make a soup for dinner but it was served a little differently than most soups.  We'd get a big bowl of broth with some dumplings (Melboller) floating on top, and then would be served the meat and other vegetables the soup was cooked with on a separate plate.  And if she cooked a chicken to make the stock, she would frequently serve the chicken the next day for our meal.    When soup was served this way, it was probably to fill you up a little before the main course.
It works. 

Now, I always wanted more of the dumplings when mom made this soup, they were my favorite part and I didn't really care about the rest of the stuff.  I could and did, make a meal of just the broth and dumplings.  When I could get away with it.
Which wasn't often, sigh.

I made a couple of pork roasts a couple of weeks back, froze the bones from the roasts and decided that they would make a nice base for a soup. 

I added some dried minced onion, an onion, carrots, and a couple of cloves of garlic.   Then I let it simmer for a couple of few hours.   I

I pulled out the pork bones, took the meat off of them, then added the bones back to the soup and let them simmer a little longer.

I then strained out the broth, reserving the carrots and onions.  I threw a couple of red skinned potatoes in and then because I happened to run across some parsnips recently so I threw them into the broth just til they were cooked through and then took them out and let them rest with the carrots and onions while the potato finished cooking.  I then added a Leek, sliced in 1/2 inch pieces, and let it cook til it was just done, I also had a sad looking yellow squash so it got chopped and thrown in at the last minute as well. 
Klassisk Klar Suppe med Melboller og Grontsager
Klassisk Klar Suppe med Melboller og Grontsager

Then I had fun...

I made some Melboller,

 It's also my entry for Soup Saturday Swappers hosted this month by Kathy of A Spoonful of Thyme with the theme of International Soups.  I have to admit to not having to go too far to find an international soup to make.   I just made a favorite from my Danish childhood.
Soup Saturday Swappers

Soup Saturday Swappers is the brainchild of Wendy from A Day in the Life on the Farm.  Go to this link to find out more about her and how you can join in as well.

yield: 4 Servingsprint recipe

Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables)

prep time: 30 MINScook time: 20 MINStotal time: 50 mins
This is a classic clear soup with lots and lots of vegetables. You can add meat if you like, but honestly I don't think you miss it. It can be made totally vegetarian as well, just by using vegetable stock.


  • 6-8 cups clear soup stock, either pork, chicken, beef or vegetable
  • 2 carrots, sliced into coins
  • 2 parsnips, sliced into coins
  • 2 celery stalks, sliced
  • 2 red potatoes, diced
  • 1 leek, cut into coins or 1/2 onion, diced
  • 1-2 yellow squash, diced
  • Salt and pepper to taste.  
  • 1 recipe Melboller


  1. Heat the stock and cook the carrots, potato's, celery, leeks and parsnip in the stock. Taste the stock, and add salt and pepper to taste.  The vegetables will have added a lot of flavor.  Cook the Melboller according to the directions, add the squash at the same time. Serve hot. You can add meatballs to this soup or just some cooked chicken, turkey or beef if you like. This is a hearty satisfying soup without the meat.
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