The Eat Food NOT Money Cookbook

Cherry angel food trifle

This is absolutely decadent!

What you’ll need:

  • 5 c angel food cake cubes (1 store bought angel food cake)
  • 1/4 c cherry liqueur (optional)
  • 1 c powdered sugar
  • 1 (3 oz) pkg cream cheese, softened
  • 1 (8oz) carton frozen whipped topping, thawed
  • 1/2 c toasted, chopped pecans
  • 1 (21 oz) can cherry pie filling

Place cake cubes in a large bowl and cover with cherry liqueur. Let stand 30 minutes. In a medium bowl, cream sugar and cream cheese well. Fold in all but 2 Tbl of the whipped topping. Stir into cake cubes. Add pecans and mix well. Spoon 1/2 of the mixture into serving bowl. Top that with 1/2 of the cherry pie filling. Top that with the other 1/2 of the cake cube mixture and then top that with the other 1/2 of the cherry pie filling. Refrigerate at least 3 hours. Top with the reserved 2 Tbl whipped topping and serve. Feeds 8 – 10.

Cost:

angel food cake from bakery – $3.25
cherry liqueur – $2.25
powdered sugar – $1.67
cream cheese – $0.98
frozen whipped topping – $1.78
pecans – $3.00/lb
pie filling – $1.99

Total – $10.05

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January 18, 2010 Posted by | -cakes/cupcakes, -fruit dishes, -party ideas, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , | 1 Comment

Mrs. Filhiol’s Recipe

I’m posting this recipe today more for fun than anything. I won’t be including a cost-to-make section. This is more of a history-of-cooking post. I got this recipe out of the cookbook “Cooking the Cajun Way” also known as “The French Acadian Cookbook” which was written by Ellis Cormier “The Boudin King”. It was published in 1955. According to the cookbook, this cake was origionally made for Miss Annie Filhiol’s wedding in 1878. The wedding was postponed for 6 months and the cake kept perfectly fresh wrapped in a blanket and stored in a large tin box.

This is what she used:

  • 1 lb light brown sugar
  • 1 lb flour
  • 3/4 lb butter
  • 12 eggs, beaten well
  • 2 tsp baking powder
  • 2 lbs raisins
  • 1 c molasses
  • 2 lbs currants
  • 1 Tbl citron
  • 1 Tbl mace
  • 1 Tbl cinnamon
  • 1 Tbl nutmeg
  • 1/2 goblet of wine
  • 1/2 goblet of brandy

The instructions were:

Cream the butter, add sugar and then the eggs. Beat well. Add the molasses, brandy and wine. Mix together the spices, baking powder and flour. Add the raisins, currants and citron to the flour. Mix all together well. Pour into a long baking dish. Bake over medium to low flames for 3 1/2 hours.

Remember, in 1878 she was using a wood stove! If you wanted to try to make this cake yourself in a gas or electric stove, bake @ 250 degrees in a 13 x 9 x 2″ pan. Set the pan in a larger pan of water and bake for 2 1/2 hours. Remove the pan of water and bake for 1 hour more or until cake is cooked through.

December 30, 2009 Posted by | -cakes/cupcakes, OTHER STUFF | , , | 2 Comments

Holiday nut cake

Photobucket

This is a great cake to take along to a holiday party this year.

What you’ll need:

1 lb. cake flour
2 tsp. baking powder
1 lb. sugar
1/2 lb. (2 sticks) butter, softened
1 wine glass of white wine
1 1/2 lbs. raisins
6 eggs, separated*
1 tsp. nutmeg
1 qt. (4 cups) pecan pieces
Powdered sugar

Preheat oven to 275 degrees. Grease and flour a bundt pan (tube pan) and set aside. Cream the butter and the sugar until the sugar is dissolved (this takes about 20 minutes of mixing and the mixture is no longer white). Sift flour and baking powder together. Beat in egg yolks, one at a time, alternating with flour/baking powder mixture. Add wine. Fold in pecan pieces and raisins. Beat egg whites until stiff peaks form and then gently fold them into the batter using a rubber spatula. Pour into prepared pan and bake 4 hours. Remove from pan when completely cooled. Sprinkle with powdered sugar.

*Allow the egg whites to come to room temperature to get better results.

Cost:
flour – $2.12/5 pound bag
baking powder – $2.38
sugar – $1.99/4 lb bag
butter – $1.79/lb
wine – $3.50/bottle
raisins – $1.12/box
eggs – $1.09/ dozen
pecans – $3.00
Total – $8.36

November 18, 2009 Posted by | -cakes/cupcakes, -contains alcohol, -party ideas, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , , | 1 Comment

Simple strawberry shortcake

What you’ll need:

1 ½ c flour
2 Tbl granulated sugar
1 Tbl baking powder
½ tsp grated orange zest
3 Tbl unsalted butter or margarine, cut into pieces
¾ c skim milk

For filling:

2 pints fresh strawberries, sliced
1 Tbl orange juice
1 Tbl granulated sugar

For garnish:

Vanilla yogurt or whipped cream
Mint leaves

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside. In a large bowl, sift together flour, sugar and baking powder. Stir in orange zest. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. Quickly stir in milk until a soft dough forms. On a lightly floured surface, roll out dough to ½” thickness. Using a 2 ½” biscuit cutter, cut out biscuits, gathering and re-rolling until all the dough is used. Place on prepared pan and bake until golden, usually 12 – 15 minutes. Place on a wire rack and cool slightly. Combine strawberries, orange juice and sugar and mix well. Split warm biscuits in half. Top each bottom with filling. Place top on and place a spoonful of filling over that. Garnish with a dollop of yogurt or whipped cream and a sprig of mint. Serves 8.

Cost:
flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
baking powder – $2.38
oranges – $2.25/bag
butter – $1.75/pound
milk – $3.99/gallon
strawberries – $3.50
whipped topping – $0.99
Total – $7.16

August 12, 2009 Posted by | -cakes/cupcakes, -fruit dishes | , , , , , , , , , | 1 Comment

Very cherry cupcakes

I just got done making these as a Valentine’s Day surprise for my hubby. I hope he likes them (I really already know that he loves them :-D) I think you’ll like them too! This recipe makes & frosts 13 cupcakes.

What you’ll need:

For cake:

2 c flour
1 c sugar
1 ½ tsp baking soda
¼ tsp salt
2 eggs, beaten
2/3 c oil
1 can cherry pie filling with about ¼ c set aside

Mix together by hand flour, sugar, baking soda and salt. Stir in oil and eggs. Mixture will be crumbly. Using an electric mixer (or a blender works too), beat in cherry pie filling. Pour into cupcake tins that have either been sprayed with nonstick cooking spray or lined with cupcake liners. Bake @ 350 degrees for about 23 minutes or until toothpick inserted in center comes out clean. This recipe can be made into a sheet cake (9 x 13 inch); just increase the baking time to 30 minutes. Mmmm look at that cherry poking out of there!


Let cool on wire rack in the pan for about 10 minutes then remove from pan and let cool completely before frosting.


For frosting:

¼ c butter
4 – 5 c + 1 – 2 c powdered sugar
1 tsp vanilla
The reserved cherry pie filling (¼ c)

Cream butter and vanilla. Gradually add powdered sugar (1 c at a time) until desired consistency. Beat in cherry pie filling (this will make the frosting thinner again). Beat in remaining powdered sugar ½ c at a time until desired consistency is again reached.

Cost:
flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
powdered sugar – $1.69
eggs – $1.09/ dozen
butter – $1.75/pound
pie filling – $1.99
Total – $3.61

February 14, 2009 Posted by | -cakes/cupcakes, -fruit dishes, -vote for Foodista contest, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , | 2 Comments