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shredded potato casserole recipe

By on October 24, 2013 in From the Kitchen, Recipes

Well, we are no longer unplugged with electronics around here.  We have cable and internet and it feels so good to be able to connect with you again.  The kitchen, well the kitchen is a different subject.  Apparently when the movers brought down all the kitchen boxes, they must have been in the middle of the first truck and thus are mostly all buried in the middle of the garage.

I have located a few pots but still no pots big enough to make the right kind of food.  The appliances are all in there somewhere but our unplugged appliances have all been put to work.  My hand cranked food processor and shredder were called to work today. I really prefer these hand powered tools anyway and use them most of the time.

We found the baking pans and we are pretty cold this morning, a nice casserole to warm and fill bellies is in order.  This recipe was fast and it was a good way to use those organic potatoes I found on sale yesterday.  I didn’t really think about it too much as I added this and that to the meal but the oohs and aahs were enough to get me to share it with you.  Simple food is always the best.

Shredded potato casserole

You will need:

4 large potatoes, shredded

8 oz of cheddar cheese shredded

3 eggs

1 c sour cream

1 c heavy cream

1 tsp paprika

a few tablespoons of butter

salt and pepper

Shred the potatoes and cheese.  Put them in the casserole dish and mix them all together.  As you mix them, add the salt and pepper to get it mixed in also.  I like salt so I would say I put about a tablespoon but the amount you use it up to you.

In a bowl, whisk the sour cream, eggs, heavy cream and paprika together.  Pour over the potato mixture and put a few pats of butter on the top of the casserole, here and there.  Pop it in the oven at 350 for 30 minutes.  Go and snuggle up with your kids until lunch time.

This dish was so easy and most of it can be done by the kids if they like to help.  My boys love to help in the kitchen though I have to watch them because they can eat more than they help sometimes.  The next time, I think I may include some shredded onion in there too 🙂

Hope you like it and I hope you are staying warm.

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honey cake and basil lemon frosting recipe

By on September 16, 2013 in Birthday Celebrations, Recipes

Woo,  so sorry about not getting this recipe posted on Saturday as promised.  My momma and poppa are here and there is so much catching up to do.  It is so good to have them here in my home with us.  We are enjoying all the stories, laughs, amazing food and hugs.  I myself have been encouraging my poppa to tell us as many of his jokes as possible.  The best part for me is when he laughs so hard at his own jokes that it gets hard to hear the punchline.  Oh that laugh of his, it does my heart good.

I have a little surprise later this week for all of you, my own momma and poppa will do a guest post here Thursday and Friday and will share two of their very good recipes.  You are lucky, trust me!

Onto the recipe.  This cake is so delicious.  Everyone who has it asks for the recipe and it is one of my favorites especially for first birthday cakes as you may have seen during Matthew’s birthday last week.  The cake is just sweet enough and goes perfectly with the sweet, lemony basil frosting.

Note:  This makes a small cake.  If you need to make two layers then you will need to double the recipe.

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Honey Lavender Cake with Basil Lemon Frosting (adapted from Apples for Jam cookbook)

12 tbsp butter

1/2 c dark brown sugar

1/2 c honey

3 tbsp water

1 3/4 c all purpose flour

2 tsp baking powder

1/2 tsp ground cinnamon

1 tbsp lavender flowers

2 eggs, beaten

Grease a cake pan really well and flour it.  In a small saucepan, add the butter, brown sugar, honey and water.  Simmer gently until the butter and sugar are dissolved.  Stir it a few times to make sure it does not stick to the pan.  Set aside to cool.

Preheat the oven to 350 F.  Sift together the flour, baking powder and cinnamon.  Add the honey butter mixture, lavender flowers and eggs to the flour and beat until all the lumps are gone but do not overbeat.  Pour into the cake pan and bake for 35 to 40 minutes until done.

 

Lemon basil frosting

2 c confectioners sugar

7 tbsp softened butter

1/2 tbsp  lemon zest

1 tbsp of fresh basil, finely chopped, about 2 or 3 big leaves

4 tbsp fresh squeezed lemon juice

Optional: If you would like a more whipped consistency to the frosting add 1 1/2 tbsp water.  Otherwise, the frosting is nice and thick.

In a bowl, blend all the ingredients until smooth, if too stiff add a teeny bit more water or lemon juice and if too thin add more confectioners sugar.

 

 

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