Easy Yogurt Cake

(5 ounce) container plain yogurt

1/2 yogurt container vegetable oil

2 large eggs

1 1/2 yogurt containers white sugar

1 teaspoon vanilla extract

1 3/4 yogurt containers all-purpose flour

2 ½ teaspoons baking powder

1 pinch salt

1/2 yogurt container of mini chocolate chips

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.

1. Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
2. Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Triple Chocolate Cake

Cake

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural cocoa powder

1 and 3/4 cups (350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)

1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Chocolate Buttercream

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)

3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature

1/4 teaspoon salt

1 teaspoon pure vanilla extract

optional for decoration: semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.

Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Garnish with chocolate chips, if desired.

Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Eggs a la Goldenrod

3 eggs

2 tablespoons butter

2 tablespoons flour

1 cup milk

4 slices bread, toasted 

salt and pepper to taste

Place 3 eggs in a saucepan, cover with water, bring to a boil and boil for 5 minutes. in another pan, melt butter on low heat. Stir in flour. Increase heat to medium-high and stir until bubbly. Add milk and stir constantly until mixture thickens. Salt and pepper to taste. Remove from heat. Peel and chop the eggs and gently stir into sauce. Serve over toast. 

Cast- Iron Oyster & Cornbread Stuffing

12 tablespoons unsalted butter

¾ cup diced tasso ham

5 cups cubed cornbread

5 cloves garlic, minced

3 stalks celery, diced

1 leek, diced

1 yellow onion, diced

¼ cup chopped fresh sage

¼ cup chopped fresh thyme

½ cup white wine

24 fresh oysters, shucked and halved, plus ½ cup oyster liquor

½ cup unsalted chicken stock

salt & pepper

¼ cup chopped fresh parsley

3 large eggs, beaten

Preheat oven to 375 degrees. Melt 10 tablespoons butter in a 10 inch cast iron skillet over medium heat. Add ham and cook 5 minutes. Remove the ham to a large bowl and mix with the cornbread. Add garlic, celery, leeks, onions, sage and thyme to the skillet. Sweat the vegetables over medium heat for 7 minutes. Add the wine and cook 4 minutes. Increase the heat to medium high, add oyster liquor and stock. Bring to boil then remove from heat and cool 13 minutes. Add the oysters to the bowl with the cornbread and ham. Pour the cooled vegetables into the bowland mix. Season with salt and pepper, then fold in parsley and eggs. Grease the same skillet with the remaiing 2 tablespoons butter and transfer the cornbread mixture into the skillet. Cover with foil and bake for 35 minutes. Remove foil and cook 13 minutes.

Crockpot Stuffing

1 cup butter

2 cups onion , chopped

2 cups celery, chopped

¼ cup fresh parsley

16 ounces fresh mushrooms, sliced

12 cups stuffing bread cubes

1 teaspoon poultry seasoning

1½ teaspoon rubbed sage

½ teaspoon salt

2 teaspoons fresh thyme

½ teaspoon freshly ground black pepper

4 cups chicken broth

2 large eggs, beaten

In a large skillet over medium heat, melt the butter until bubbly and hot.

• Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
• Stir parsley into the onion mixture and immediately remove from heat.
• Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
• Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.
• Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.

Famous Meatloaf

4 pounds lean hamburger

4 eggs

8 slices wheat or white bread

2 packets Lipton onion soup mix or half an onion diced

6 ounces catsup

Mix hamburger, eggs, bread and onion soup mix in large mixing bowl. Form into one large loaf. Put loaf into covered roasting pan. Spread catsup over entire top of loaf and cover. Cook in oven at 325 degrees for 2 hours and 30 minutes.