I have the family coming over for dinner today and so I wanted to make them a delicious dessert to go along with the Mississippi Pot Roast I will be serving. I haven't made that pot roast for them yet, so I am really excited to be able to introduce a new taste to them all.
I really hope that they enjoy it. I love it, but you never know how some people's tastes are going to be. I predict my sister and Dan will love it, but I have my doubts about Dad. He tends to like the same thing over and over again, with little or no variation.
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I will serve the roast with fluffy mashed potatoes and some vegetables on the side. If I have time, I will make some rolls. Probably just the refrigerator type as they are quick and easy, and I do have church in the morning.
This cake makes the perfect dessert for a family meal such as that. It is light and fluffy. The icing is lush and creamy. The cake is quick and easy to make. You can't go wrong!
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The recipe is a magazine print out. I can't say which one, but it does call for a cake mix. I won't name brands. Yes, it is a bit of a cheat because it uses a cake mix.
But sometimes a cake mix can be a very good thing. I don't mind using one every now and then, especially for the sake of expediency. And when the cake turns out delicious and moist like this one always does, nobody will complain!
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Sour cream in the batter makes for an especially tender and moist crumb. I expect you could use any cake mix and end up with a similar result.
Light, fluffy, tender and moist.
The real star is the frosting, however. It is light and creamy and oh so chocolatey, goes together quickly with the help of an electric mixer and is the perfect topper for this beautifully delicious cake!
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This is a cake I made often when my children were growing up. The page is splattered with lots of stains. That, to me, speaks of an excellent recipe because it means that it has gotten a lot of use.
My children loved this cake. It was one that I used to bake at the weekends for them. It wasn't a great lunchbox cake because of the frosting, too messy, but come the weekend, it was the star of the show!
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WHAT YOU NEED TO MAKE EASY SOUR CREAM CAKE
Just a cake mix and a few other standard kitchen ingredients.
For the cake:
- 1 (2 layer sized) yellow cake mix
- 4 large free range eggs
- 1 cup (120g) dairy sour cream
- 1/4 cup (60ml) water
- 1/3 cup (80ml) canola oil
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla
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For the Creamy Chocolate Frosting:
- 6 TBS (86g) butter, at room temperature
- 1/3 cup (34g) unsweetened cocoa powder, sifted (not drink mix)
- 3 cups (390g) icing sugar, sifted
- 1 tsp vanilla
- 1/3 cup (80ml) evaporated milk (not sweetened condensed)
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Make sure the cake mix you use is a two-layer cake mix. In the UK, I would use Betty Crocker. Here in North America, we are spoilt for choice. Just use your favorite brand. Don't use one with pudding in the mix.
I have used plain natural thick yogurt in the place of the sour cream in the past with great success. I like Greek yogurt.
For the frosting do make sure you use cocoa powder. The one that is specifically for baking, not the cocoa that is used to make hot chocolate or chocolate milk. It should be unsweetened.
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HOW TO MAKE EASY SOUR CREAM CAKE
This really is a doddle, both the cake and the icing. You will need an electric mixer. I used my electric hand mixer but a stand mixer also works well.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 13-inch baking tin really well, or spray with baking spray. Set aside.
Mix all of the cake ingredients together in a large bowl, using an electric mixer. Mix on low for about 30 seconds, and then on medium for 2 minutes, stopping to scrape the bowl occasionally.
Pour the batter into the prepared pan.
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Bake in the preheated oven for 25 to 30 minutes. When done the top should spring back when lightly touched and a toothpick inserted in the center should come out clean. Leave to cool completely in the pan.
Cream the butter for the frosting in a large bowl with an electric mixer until light and creamy. Add the remaining ingredients. Beat on low to combine for 30 seconds and then beat on high until the mixture is fluffy, creamy and smooth.
Spread evenly over the cooled cake. Store any leftovers in an airtight container.
This really is a lovely cake, one that I am sure the whole family will fall in love with. I suspect my father will want to squirt whipped cream all over his. Totally unnecessary, but at his age we do like to humor him.
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Some other really delicious cakes that your family might enjoy are:
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
BUTTERMILK CHOCOLATE CAKE - What cake recipe collection would be complete without at least one chocolate cake recipe and this buttermilk chocolate cake is the best of the best!
This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect. It also boasts a lush chocolate frosting!
Yield: 12
Easy Sour Cream Cake
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This cake is an old family favorite from my Big Blue Binder. It always turns out moist and delicious and that creamy chocolate frosting is the perfect addition on top.
Ingredients
For the cake:
- 1 (2 layer sized) yellow cake mix
- 4 large free range eggs
- 1 cup (120g) dairy sour cream
- 1/4 cup (60ml) water
- 1/3 cup (80ml) canola oil
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla
For the Creamy Chocolate Frosting:
- 6 TBS (86g) butter, at room temperature
- 1/3 cup (34g) unsweetened cocoa powder, sifted (not drink mix)
- 3 cups (390g) icing sugar, sifted
- 1 tsp vanilla
- 1/3 cup (80ml) evaporated milk (not sweetened condensed)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 13-inch baking tin really well, or spray with baking spray. Set aside.
- Mix all of the cake ingredients together in a large bowl, using an electric mixer. Mix on low for about 30 seconds, and then on medium for 2 minutes, stopping to scrape the bowl occasionally.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes. When done the top should spring back when lightly touched and a toothpick inserted in the center should come out clean. Leave to cool completely in the pan.
- Cream the butter for the frosting in a large bowl with an electric mixer until light and creamy. Add the remaining ingredients. Beat on low to combine for 30 seconds and then beat on high until the mixture is fluffy, creamy and smooth.
- Spread evenly over the cooled cake.
- Store any leftovers in an airtight container.
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If you recall a few weeks back, I made some delicious apple butter. I had in mind to bake this particular pie. I couldn't find apple butter anywhere in the shops and so I decided to grab the bull by the horns and make my own.
I was really pleased with how it turned out. I did not spice it. I wanted to wait and spice it when I went to make the pie.
The pie recipe itself was adapted from one I found in the baking book, Pie Academy by Ken Haedrich I have always loved Ken's baking books. I am slowly acquiring them one at a time. This one was a gift from a friend.
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Speaking of pies, I was really pleased to be able to use the pie keeper I had bought myself this quarter. I think it is just the cutest thing. I really love ceramics with words on them, especially when it comes to things which are food related.
When I saw this, I could not resist it. I know that the top will only really be relevant in the autumn, but the base should be relevant all year round. And that lifter, well, cute doesn't begin to cover it.
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When people think about desserts for the holidays they almost always think of pies, and at this time of year, pumpkin is the most popular. When I was a child, I was not overly fond of pumpkin but have come to really enjoy it as an adult.
When I saw this recipe for an Apple Butter Pie, I knew that I wanted to try it. I have always loved Apple Butter. I used to make it every year when my children were growing up. It was a real family favorite.
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I don't really do a lot of preserving any more, and when I do, I try to do small batches. With only me in the household, large batches of anything are no longer prudent.
Apple butter is one of those things that goes really well with pork. Pork Chops. Ribs, roasts, etc. It also makes a great filling for spice cakes or cookies, and it is great on biscuits or toast.
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It also really shines in this beautiful pie. This is a pie that would make an excellent substitution for pumpkin pie at your holiday celebrations. It would be an excellent Thanksgiving pie!
It is rich and silky, smooth and well spiced. Whipped cream dolloped on top is the best way to enjoy it, but in all truth, I could eat the filling with just a spoon!
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WHAT YOU NEED TO MAKE APPLE BUTTER PIE
Other than the apple butter, everything else is pretty straightforward!
- 1 partially baked 9-inch single crust pie shell
- 3 large free-range eggs, at room temperature
- 1 3/4 cups (about 435g) Spiced apple butter (see note)
- 1/3 cup (80ml) half and half cream (single cream)
- 1/4 tsp salt
- 1 TBS fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/2 tsp vanilla extract
- 4 TBS butter, melted
To serve:
- whipped cream
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I didn't make my own pastry this time for the sake of expediency. If you want the recipe for my butter & lard pastry, you can find it here. It turns out beautifully each and every time.
To blind bake/partially bake a single crust: Roll your pastry out and place into your pie dish. Flute and trim as desired. Tear off a sheet of aluminum foil large enough to line the pie shell. Fill with about 1 1/2 pounds of dry beans (black, pinto, lima or another large bean). You can also use ceramic pie weights.
Beans work well, however, as does rice. Bake at 375*F/190*C/ gas mark 4 for about 10 minutes. Remove from the oven. Remove the foil and beans and then proceed as per the recipe.
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Doing this when you have a really wet filling such as pumpkin or this one, or any other custard type of pie where the filling bakes in the shell, ensures that your crust will turn out crisp and not soggy on the bottom.
As I said, I made my own apple butter a few weeks back. It was very easily done. If you are lucky enough to be able to find some in your shops, then by all means use a purchased apple butter. Taste it before you use it to make sure it has enough sugar and spice in it. You can always add more of either ingredient if need be.
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HOW TO MAKE APPLE BUTTER PIE
If you can make a custard or pumpkin pie, you can make this pie. It is easy peasy, lemon squeasy! Do note there is a temperature change part of the way through the baking time.
Preheat the oven to 375*F/190*C/ gas mark 5. Place your partially baked pie shell onto a baking sheet.
Whisk the eggs and sugar together in a bowl until well combined, using an electric mixer. Add the apple butter, cream, salt, lemon juice and zest. Beat together until smooth. Beat in the melted butter and vanilla. Pour into the pie shell.
Bake in the preheated oven for 15 minutes. Reduce the heat to 350*F/180*C/ gas mark 4 and bake for a further 25 to 30 minutes longer. The sides will have begun to puff and the filling will be set. The center will probably still look a little glossy.
Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 2 hours prior to serving.
Cut into wedges to serve. Delicious served with a dollop of whipped cream on top. Refrigerate any leftovers.
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I think this would make an excellent dessert option for Thanksgiving and make a beautiful change or choice for those who are not fond of pumpkin pie. I highly recommend!
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BEST BUTTERSCOTCH PIE - This was my mother-in-law Elizabeth's recipe, shared to me over 40 years ago now. It is rich and indulgent and perfect holiday fare. The from scratch, sweet butterscotch filling is topped with a fluffy meringue. This was always my ex-husband's choice of dessert on his birthday.
APPLE COBBLESTONE PIE - A delicious single crust apple pie, filled with quartered apples and topped with a crisp, sweet and buttery coconut topping. What's not to love about this!
Yield: 8-10
Apple Butter Pie
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This pie is a great choice for a Thanksgiving or holiday pie. With a texture similar to Pumpkin pie, it makes a great option for those who are not fond of pumpkin. Rich, smooth and well spiced.
Ingredients
- 1 partially baked 9-inch single crust pie shell
- 3 large free-range eggs, at room temperature
- 1 3/4 cups (about 435g) Spiced apple butter (see note)
- 1/3 cup (80ml) half and half cream (single cream)
- 1/4 tsp salt
- 1 TBS fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/2 tsp vanilla extract
- 4 TBS butter, melted
To serve:
- whipped cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Place your pie shell onto a baking sheet.
- Whisk the eggs and sugar together in a bowl until well combined, using an electric mixer.
- Add the apple butter, cream, salt, lemon juice and zest. Beat together until smooth.
- Beat in the melted butter and vanilla. Pour into the pie shell.
- Bake in the preheated oven for 15 minutes. Reduce the heat to 350*F/180*C/ gas mark 4, and bake for a further 25 to 30 minutes longer.
- The sides will have begun to puff and the filling will be set. The center will probably still look a little glossy.
- Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 2 hours prior to serving.
- Cut into wedges to serve. Delicious served with a dollop of whipped cream on top. Refrigerate any leftovers.
Notes
You can make your own spiced apple butter for this recipe. See my recipe here for a basic small batch apple butter, which makes just enough for the pie. It is not a spiced apple butter so you will need to add 1/2 tsp of cinnamon and 1/4 tsp each of nutmeg and ground cloves to the pie. Taste and add more if you want it spicier.
If purchasing apple butter for the pie, note that they can vary greatly by brand in both sweetness and spice. Taste to see if it is as you like. It is very simple to add a bit more sugar and spice, whisking in as needed.
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I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
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I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
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The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
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WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
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I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
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I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
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HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
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Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
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Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
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I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
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Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
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