Root Beer Cake

Here's a cake that will remind you of a summer

root beer float.

I couldn't find the spice cake mix I usually use, 

so I added cinnamon spice blend to a yellow cake mix.

 I used 2 t cinnamon spice blend, 

(like a pumpkin or apple pie spice mix.)

 Mine was from Pampered Chef.

You can mix your own. Use about

 1-1/2 t cinnamon and 1/4 t each nutmeg, ginger, clove or allspice.

 Use 1/1/4 C root beer in place of the water. 

Add 1 t rum extract.

If you don't have rum extract use vanilla extract 

or 1 T rum.

Combine all the ingredients and beat 

as per the directions on the box.

 Pour into a sprayed bundt pan.

 Bake for 35-40 minutes at 350.

 Let cool in the pan for 10 minutes then invert onto a cake plate.

 It comes out easily.

Dust with powdered sugar....or

Make a glaze with 

2 C powdered sugar and 3 T root beer.

 Drizzle on cooled cake.

 My cake was still a tiny bit warm.

 Because somebody wanted a slice!

I stored the rest in my cute as a daisy vintage cake tin.

Eat Cake!!

Root Beer Cake

1 box Spice Cake Mix

(or yellow with spices added)

4 eggs

1/2 C oil

1-1/4 C root beer

1 t rum extract

Combine all ingredients in a large bowl and 

beat as per the directions on the box.

Pour into a sprayed (I use Bakers Joy) bundt pan.

Bake at 350 for 35-40 minutes.

Let cool 10 minutes then invert.

Let cool completely.

Dust with powdered sugar or drizzle with glaze.

Root Beer Glaze

2 C powdered sugar

3 T root beer

Beat until creamy and drizzle over cooled cake.

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Links: Just A Girl, Funky Junk

A Shrimp Roll

One of my favorite sandwiches is the lobster roll.

My less extravagant version is a shrimp roll.

 I make it the same classic way as a lobster roll. Big chunks of shrimp, romaine lettuce, (or your choice)

A little mayo and seasonings and no fillers like celery. Served on a buttered and toasted hot dog bun. 

I used 1/2 lb. cooked medium shrimp for two rolls.

 Cut the shrimp in half and toss with 1-2T mayo, 

1/4t celery salt (or 1/8t salt and 1/8t a celery seed),

 1/8t pepper, 1/4t tarragon and a squirt of lemon juice.

Butter the outside of the buns with 1T soft or melted butter and toast.

 Line the toasted bun with lettuce leaves and pile high with shrimp. 

 Serve with chips on the side.

Today's lunch for two.

Enjoy!
 about this much.....no need to measure.
1/2 lb shrimp
2 T mayonnaise
1/4 celery salt
1/8 t pepper
1-2 t lemon juice
1/4 t dried tarragon
2 hot dog rolls
2 lettuce leaves

for my Shrimp Salad recipe click HERE.
Links: Remodelaholic

My Granola

This is my easy recipe for basic granola.

It has none of the things I dislike in granola. 

It only has the ingredients I like; 

Oatmeal, Nuts, Honey, Brown Sugar, Cinnamon, Vanilla, Oil

 Mix it up in a bowl.

 Spread on a rimmed baking sheet and bake
until golden and dry to the touch, stirring once.

 Let cool. Break it up and store in an airtight container.

It's nice and crunchy.

Enjoy for breakfast or grab a handful for a snack.

Here you can add what you like;

 sliced bananas, raisins, dried fruit, etc.

Jar some up and give as a gift too.

 My Granola

3C oatmeal

1 C sliced almonds

1 C chopped pecans

1/2 C vegetable/canola oil

1/4 C packed light brown sugar
1/4 C honey

1t cinnamon (or my cinnamon plus)
pinch Kosher/Sea salt (1/4-1/2)

1t vanilla extract

Combine in a large bowl. Spread on baking sheet.

Bake @300 for 35-45 minutes, until golden and dry,
 stirring once. Let cool and break apart.

Store in an airtight container.

You can use any 2 C combination of nuts,
like the almonds, pecans, or pistachios,
walnuts. pumpkin seeds, etc.
(add-ins 1/2C dried cranberries, raisins, after baking)

Enjoy!

click HERE for My Autumn Granola

Links: Facebook
Dittle Dattle, Designs By Gollum,
Funky Junk

Tilapia Meuniere

I love Sole Meuniere. 

It was one of my first French dinners at a wonderful restaurant in Chicago.

It's such a simple recipe that I have adapted it to use with tilapia.

Meuniere basically means dredged in flour and sauteed in butter with lemon and parsley.
It's very basic, quick and easy.
It's my favorite way to cook fish.

Start with fresh tilapia filets. One per person.
Rinse and pat dry. Season with salt and pepper.

Flour, butter, fresh parsley are all you need.
No exact measuring.

 Dredge the filets in flour to coat;
shake off excess.

 Heat a large skillet over medium high and add
the butter, about 1 T per filet.
Let the butter melt and get bubbly hot.

Brown the fillets quickly, turning once
about 2 minutes per side.

 Carefully turn when golden brown.

 Remove the filets to plates and
keep warm in a 200 oven.

 Add the remaining butter to the skillet,
another 1 T per filet. Let it melt and turn golden
 while stirring and scraping up the browned bits.
Watch carefully, do not let the butter burn.

Remove the pan from the heat and add
 the lemon juice, about 1/2 large lemon squeezed
or 2-3 T juice. Add some of the chopped parsley.

Whisk the sauce to combine well,
 them pour this sauce over the fish and
sprinkle with more fresh parsley.

 I like to serve this with fresh steamed
green beans and gold potatoes.

The lemon butter sauce enhances the vegetables.

Tilapia Meuniere
4 tilapia filets (about 2 lbs)
salt & pepper
1/4-1/2 C flour
1/2 C butter (1 stick)
Juice of 1 lemon (3 T juice)
1/4 C chopped fresh parsley

Season the fish with salt and pepper. 

Dredge in flour, shaking off excess.

Saute in half the melted hot butter 

until golden on both sides-about 5 minutes.

Remove to plate and keep warm in a 200 oven.

Add the remaining butter to the skillet, 

whisking until melted and golden.

Remove the pan from the heat and

 whisk in the lemon juice.

Pour the butter sauce over the fish

 and sprinkle with fresh parsley.

Bon Appetit!

 Sole Meuniere is the first dish Julia Child had for lunch in France. That is when she fell in love with French cooking. I remember the scene in the movie. She wrote about that experience in her book My Life In France.

It arrived whole: a large, flat Dover sole that was perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top. The waiter carefully placed the platter in front of us, stepped back, and said: “Bon appètit!

I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection.

I'll have what she's having!

Links:Somewhat Simple,
Lady Behind The Curtain,
Stone Gable

Click HERE to see another favorite tilapia recipe.

Chocolate Meringue Pie

You can make this pie in about 10 minutes.

It's a basic custard recipe that I got from Marty.

It can be made into coconut cream or banana cream or

my favorite...chocolate.

 I still had a pie shell stored in the freezer. That's a good head start.

 Whenever I make pie crust, I always make two. 

I freeze one ready for whenever I need a pie fast.

Pecan pie, lemon, chocolate or even quiche can be made quickly.

 Gather basic ingredients.

 Dock (prick the bottom with a fork) the pie crust.

and pre-bake at 400 for about 10 minutes while you make the filling.

 Bring the filling ingredients to a boil, stirring constantly.

 Add the chocolate and boil, stirring for one minute 

until the chocolate is well blended.

 Remove from heat and whisk in the vanilla.

 Whist the egg whites with 1/3 C sugar.

 Whisk until glossy and stiff peaks form.

 Pour filling into crust.

 Top with meringue.

 Spread to the edge of the crust and swirl the top.

 Bake at 350 for about 10 minutes.

Until golden.

 Let cool on a wire rack, then refrigerate.

 Serve chilled.

Serves 8

Chocolate Meringue Pie

9" pie shell

Dock the bottom of the pie shell. Pre-bake

at 400 for about 10 minutes until li

ghtly golden.

Meanwhile make the filling:

1 C sugar

1/2 C flour

3 egg yolks

3 C milk

Combine in a medium sauce pan and bring to a boil over med-hi heat

stirring constantly until thick. 

2 squared baking chocolate

Add the chocolate and boil one minute whisking until well blended.

remove from heat and whisk in

1 t vanilla extract

For the meringue

3 egg whites

1/3 C sugar

Beat with a mixer until glossy and stiff.

Fill the pie shell with the filling. Top with the meringue.

 Bake ate 350 for about 10 minutes, until golden.

Let cool on a wire rack then refrigerate.

Enjoy!

Links: Remodelaholic, Funky Junk