It’s my 40th birthday on the 17th. Hopefully I’ll get my wish. This Butter cake recipe reminiscent of the 1-2-3-4 cake that my husband Grandma used to bake. The numbers refer to ingredient amounts. It’s sure delicious!
Classic Birthday Butter Cake with Chocolate Frosting
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 salt
- 2 cups sugar
- 1 cup Butter, softened
- 4 large Eggs
- 2 tsp. vanilla
- 1 cup milk
- 1/2 cup Butter, softened
- 3 (1 ounce) squares unsweetened baking chocolate, melted, cooled
- 4 cups powdered sugar
- 1/4 cup milk
- 2 tsp. vanilla
- Decorator sprinkles, if desired
Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.
Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed.
Note: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
It’s summer in Minnesota! The season for BBQ’s and family reunions. And what goes better with grilled burgers and brats than a cool, creamy potato salad? Nothing. Everyone will wants some of this potato salad. Oh so good!
Deviled Egg Potato Salad
- 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 c. mayonnaise
- 3 tbsp. yellow mustard
- 6 to 8 hard-boiled large eggs, peeled and chopped
- 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
- 6 scallions, thinly sliced
- 1/3 c. chopped fresh flat-leaf parsley
- 1 (4 ounce) jar diced pimentos, drained
- Sweet paprika, for garnish
Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.
Up and down our alley you can harvest a smorgestboard of raspberries. Love urban forging. Our neighbors are ever so generous!
My daughter Ava who’s 11 yrs. old used her raspberries she picked to make a pie.
Preheat the oven to 400 degrees.
In a large bowl, mix together:
- 5 c. raspberries (if frozen – thawed) (or any other berry you prefer)
- 1/2 c. sugar (another 1/4 c. if you like it sweeter)
- 5 Tbsp. cornstarch
- the zest of one lemon
Butter a 9 inch pie plate, and line it with:
- 1 pie dough round, she used store-bought (there should be extra dough hanging slightly over the sides)
Pour the filling into the shell and then prepare the top of the pie by cutting the other dough round into long 1 inch wide strips, and then arrange it in a lattice pattern. Cut the excess dough and crimp the edges.
In a small bowl, beat:
Using a pastry brush, carefully “paint” the egg wash on the pie dough, being sure to avoid any large globs of egg. Sprinkle the egg-washed dough with:
Bake the pie at 400 degrees for 45-55 minutes, or until the crust is golden brown.
Let the pie cool before cutting into it, and enjoy!