I think it’s appropriate that my first guest blogger is none other than my favourite person… my mom! My mom knows her way around the kitchen. And of course everything I know I learned from her. What can I say? I learned from the best! In this post, she shares two new recipes she recently tried. Thanks to my mom for this guest blog!
Biscotti
Biscotti are twice-baked Italian biscuits, first baked as a loaf, then sliced and baked a second time. The cookies are sweet and crunchy and perfect for dipping into a hot beverage.
2 3/4 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cup sugar
2 eggs and 2 egg yolks
6 tbsp. margarine, melted
1 1/2 tsp. finely shredded orange or lemon peel (optional)
1 cup coarsely chopped almonds, pecans, cashews, pistachios or walnuts
In a bowl, combine flour, baking powder, salt, sugar. Add eggs and extra yolks. Stir. Add margarine, optional peel and nuts. Stir until dough forms a ball.
Divide dough into three equal portions and shape each portion into a 14 inch long log. Place logs three inches apart on prepared cookie sheets. Flatten logs slightly until about 1 1/2 inches wide. Bake 25 to 30 minutes at 325 F. until firm and light brown. Place onto rack and cool for 15 minutes.
Transfer logs onto cutting board. Use a serrated knife to cut each log diagonally onto 1/2 in. slices. Place slices, cut sides down onto cookie sheet. Bake for 10 minutes. Turn cookies over and bake 10 to 15 minutes more or until crisp and golden brown. Transfer to wire racks and let cool.
For a nice variation, melt 4 squares of chocolate and dip two inches of each end into the chocolate. Enjoy!
Red Velvet Cake
1/2 cup margarine
2 eggs
2 heaping tbsp. cocoa
2 1/4 cups flour
1/2 tsp. salt
1 tbsp. vinegar
1 1/2 cup sugar
1/4 cup red food colouring
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
Cream margarine, eggs and sugar. Make a paste of the food coloring and cocoa, add to creamed mixture. Add buttermilk, flour and salt alternately. Add the vanilla. Add the soda to the vinegar – it foams! Add to the mixture, blending, instead of beating. Pour into a 9 by 13 pan. Bake 25 to 30 minutes at 350 F. Cool and freeze the cake.
Partially thaw the cake when ready to ice. Slice the entire cake into two with a sharp knife.
Frosting:
3 tbsp. flour
1 cup white sugar
1 cup margarine
1 cup milk
1 tsp. vanilla
Blend a little of the flour into the cold milk, then add the rest of the milk, stirring constantly Cook this mixture until thick. Remove from heat and cool. Cream sugar, margarine and vanilla until light and fluffy. Add to first mixture. It should have a light texture like whipped creme. Spread frosting between the two layers and also on the top and sides. (If you are a little short, add a bit of light Cool Whip.) Enjoy!
Guest blog post and photos by Erna Falk.
If you’d like to guest blog on Rural Route Ramblings leave a comment below or send me an email.
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