Lavon and Miss NiNi talk about using fresh raspberries.

FRESH RASPBERRY BUTTERMILK CAKE—adapted from chocolatechocolateandmore.com

Ingredients:

• 4 ounces (1 stick) unsalted butter, room temperature
• 1-1/2 c. all-purpose flour
• 1-1/4 t. baking powder
• ½ t. salt
• 1 c. plus 3 T. granulated sugar, divided
• 1 t. vanilla extract
• ½ t. raspberry emulsion (optional)
• 2 large eggs
• ¾ c. buttermilk (Make your own by putting a shy teaspoonful of vinegar into a glass measuring cup and adding enough milk to make ¾ c. sour milk/buttermilk.)
• 1-1/2 c. fresh raspberries OR 1 c. fresh raspberries and ½ c. pomegranate infused frozen cranberries, thawed
• Coarse white sugar crystals for sprinkling on top of cake (optional)

Method:

Preheat oven to 400 degrees Fahrenheit. Prepare 8” x 8” round cake pan by putting a parchment circle in the bottom of pan. Spray sides of pan and parchment circle with baking nonstick spray with flour. Set aside.

In medium bowl, whisk together flour, baking powder, and salt.

Place butter in a large mixing bowl. Turn mixer on low, gradually add 1 c. sugar. Cream on medium-high speed until pale and fluffy, stopping to scrape down sides with a silicone spatula, 3-4 minutes.

Add vanilla and raspberry emulsion.

Add eggs one at a time, fully incorporating the first egg before adding the next.

At low speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with four, and mixing until just combined. Spoon batter into cake pan, smoothing top.

In a small bowl, gently toss raspberries and cranberries with remaining 3 T. sugar. Evenly distribute berries over top of cake, pushing some down into batter. Sprinkle sugar crystals over the top.

Bake until cake is golden and tester inserted into center comes out clean, about 30-35 minutes.

Cool cake in pan for 10-15 minutes and turn out to wire rack. Remove parchment paper from bottom of cake. Turn cake over to cool further. Just before serving, sprinkle top with powdered sugar.

Yields: About 8 servings.

Miss NiNi

Podcast: Play in new window | Download (6.9MB)

Subscribe: RSS

Lavon and Miss NiNi talk about stir-fry and share a recipe.

FAST AND EASY STIR FRY

Start with a pan. If you ever owned a wok and it is tucked away in storage, find it now. Or maybe you have a not-used-often electric skillet. If neither of those is available an ordinary skillet and stove top works fine. A spatula or flat spoon will also be needed.

Begin with a tablespoon or little more of oil depending on the amount of veggies to be cooked. Vegetable, canola or peanut oils work well at the medium high heat required. Butter and extra virgin olive oil are not recommended for stir frying.

Chop or slice all ingredients before beginning to cook. Smaller pieces will cook more quickly than large ones. Gather seasonings and herbs which you like to use.

Heat oil. When it begins to shimmer, add onions and garlic to cook a minute. Oil absorbs the flavors which distributes throughout the mixture. Add veggies which may require a little longer cooking time followed by the others. Add salt and pepper or other preferred seasonings. Continue to stir and turn contents. Cook until almost tender to your liking, about 8 minutes. Add herbs such as basil, oregano, rosemary, etc. Add precooked foods such as leftover veggies and meat to heat through. Serve hot.

Here’s one example: vegetable oil with garlic and onion; green beans first followed by summer squash (zucchini), salt and pepper; then basil and parsley; left over canned corn.

Podcast: Play in new window | Download (7.2MB)

Subscribe: RSS

Lavon and Miss NiNi discuss pickling and canning.

Podcast: Play in new window | Download (6.8MB)

Subscribe: RSS

Lavon and Miss NiNi talk about the great Iowa State Fair!

Podcast: Play in new window | Download (7.2MB)

Subscribe: RSS

Lavon and Miss NiNi talk about making smoothies.

Oatmeal Cookie Smoothie—created by Miss NiNi–adapted from gimmesomeoven.com

Ingredients:

• ¼ c. old-fashioned oats
• 1 banana, peeled, cut into bite-size chunks
• 1 c. unsweetened almond milk (dairy can be used)
• ½ t. ground cinnamon
• ¼ t. ground ginger
• Pinch of nutmeg
• ¼ c. raisins
• ½ c. to 1 c. frozen sliced peaches or nectarines, cut into smaller chunks
• 2 T. toasted almonds, walnuts, or pecans

Method:

Add oats to blender; pulse until finely ground. Add remaining ingredients and pulse until blended and smooth. Serve immediately.

Yields: 1-2 servings

Miss NiNi

Podcast: Play in new window | Download (7.1MB)

Subscribe: RSS

Lavon and Miss NiNi talk about making some unique eats with foil packet meals.

FOIL PACKET TIPS

Use heavy duty foil. If you want to eat directly from the packet, maybe even double the foil.

Use enough foil to tightly fold and seal ends and middle.

Make one large meal or individual packets.

Spray the side of the foil where food will be placed with cooking spray before adding food.

Always place meat on the bottom. Add high-moisture veggies like tomatoes and onions.

Cook over bed of coals, not on fire directly. Also good on the grill.

Cooking times depend on how hot the fire is, kind & amount of food in the packet.

Open carefully. It is full of steam.

Ground beef, onions, carrots, potatoes “hobo”meal is common. Try something new.

FAST FOILED FISH

• 4 fresh or frozen fish fillets, your choice
• ½ cup bottled buttermilk salad dressing
• 2 cups broccoli flowerets
• 1 red or green pepper cut into strips
• 1 small sweet onion, thinly sliced
• 1 cup fresh mushrooms, sliced

Place individual fish fillets on four 12 inch pieces of foil. Spoon 2 tablespoons dressing over each fillet. Surround with ¼ of each vegetable. Seal packets. Place in the oven at 450 degrees or on a hot grill or coals. Cook 20 to 25 minutes for fresh fillets. Add 10 minutes for frozen fillets. Let stand 2 minutes before opening. Makes 4 servings.

Podcast: Play in new window | Download (7.8MB)

Subscribe: RSS

Lavon and Miss NiNi talk about a unique cake to make.

Swiss Hazelnut Cake—Cook’s Country—Dec/Jan 2016

Ingredients for Cake:

• 2 oz. skin-on hazelnuts, toasted and cooled
• 1 1/4 c. (5 oz.) cake flour
• 1 c. (7 oz.) granulated sugar
• 1 1/2 t. baking powder
• ½ t. salt
• ½ c. vegetable oil
• ¼ c. water
• 3 large egg yolks, plus 5 large whites
• 2-1/2 t. vanilla extract
• ¼ t. cream of tartar

Ingredients for Frosting:

• 24 T. (3 sticks) unsalted butter, softened
• ¼ t. salt
• 1 3/4 c. (7 oz.) powdered sugar
• 12 oz (2/3 c.) marshmallow crème
• 2 T. hazelnut liqueur or flavoring syrup
• 6 oz. bittersweet bar chocolate

Method for Cake:

Preheat oven to 350 degrees F. Toast hazelnuts by putting into a baking pan and toast for about 10 minutes. Cool. Line two 9-inch round cake pan bottoms with parchment paper; spray parchment but not sides of pans with nonstick spray.

Process hazelnuts in food processor until finely ground, about 30 seconds.

Whisk flour, sugar, baking powder, salt, and ground hazelnuts together in large bowl.

Whisk oil, water, egg yolks, and vanilla together in separate bowl.

Whisk egg yolk mixture into flour-nut mixture until smooth batter forms.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes.

Gently whisk one-third of whipped egg whites into batter. Using rubber spatula, gently fold remaining egg whites into batter until incorporated.

Divide batter evenly between prepared pans and gently tap pans on counter to release air bubbles.

Bake until tops are light golden brown and cakes spring back when pressed lightly in center, 25-28 minutes, rotating pans halfway through baking. Let cakes cool in pans for 15 minutes. Run knife around edges of pans; invert cakes onto wire rack. Discard parchment and let cakes cool complete, at least 1 hour. (To prepare to make chocolate shavings, place food processor shredding disk inside freezer.)

Method for Frosting:

Using clean stand mixer fitted with whisk, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down sides of bowl as needed. Add marshmallow crème, increase speed to medium-high and whip until light and fluffy, 3-5 minutes. Reduce speed to low; add hazelnut liqueur or flavoring, return speed to medium high and whip to incorporate, about 30 seconds.

Line rimmed baking sheet with parchment paper. Fit food processor with chilled shredding disk. Turn on processor and feed chocolate bar through hopper. Transfer shaved chocolate to prepared baking sheet and spread into even layer. Place in freezer to harden, about 10 minutes.

Place 1 cake layer on cake stand. Spread 2 c. frosting evenly over top, right to edge of cake. Top with second cake layer, pressing lightly to adhere. Spread remaining 2 c. frosting evenly over top and sides of cake. Put cake into refrigerator for about 5 minutes to semi-harden frosting.

Scoop up half of chocolate shavings and sprinkle over top of cake. Once top of cake is coated, scoop up remaining chocolate shavings and press gently against sides of cake to adhere, scooping and reapplying as needed.

Yields: 16-20 servings.

Miss NiNi

Podcast: Play in new window | Download (7.1MB)

Subscribe: RSS

Lavon and Miss NiNi talk about going over the 100 episode mark and talk about hard cooked eggs.

DIRECTIONS FOR 12 EGGS

1. HEAT1/2- to 1-inch of water in a large saucepan (eggs should be in a single layer) to boiling over high heat.  Carefully place steamer insert into pan over boiling water OR proceed to Step 2, if not using a steamer insert.

2. Carefully ADD eggs using a large spoon or tongs. COVER Continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).Might require less time for fewer eggs.

3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then

INSIDER INFO

Cold or room temperature eggs: The timings are based on using eggs straight from the refrigerator.

To peel a hard-cooked egg:  Gently tap large end of egg on countertop until shell is finely crackled.  Start peeling at large end, holding egg under cold running water to help ease the shell off.

Storage time:  In the shell, hard-cooked eggs can be refrigerated safely up to one week.  Refrigerate in their original carton to prevent odor absorption.  Once peeled, eggs should be eaten that day.

Food safety precaution:  Piercing shells before cooking is not recommended.  If not sterile, the piercer or needle can introduce bacteria into the egg.  Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.

Podcast: Play in new window | Download (7.6MB)

Subscribe: RSS

Lavon and Miss NiNi talk about Independence Day and share a recipe for Red, White, and (Green) pasta salad.

RED, WHITE, AND GREEN PASTA SALAD

6 oz. rotini or other large pasta, cooked and cooled
3 cups firmly packed broccoli flowerets
1 1/2 cups cauliflower flowerets
1 cup small (cherry or grape) tomatoes
1/2 cup green celery, sliced
2 tablespoons parsley, minced
1/3 cup red pepper, thin shreds
1/2 cup black olives, sliced
6 oz. frozen peas, thawed

Dressing:
Juice from one lemon
1/4 cup tarragon vinegar (cider vinegar may be substituted)
1 clove garlic, chopped
3 tablespoons grated Parmesan cheese
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
6 tablespoons olive oil
Salt and pepper to taste
Mix vegetables together. Whip dressing ingredients together; pour over veggies. Toss gently.
Refrigerate 4 or more hours. Best served at room temperature.
Yield: 12 servings

Note: This salad has a very mild flavor. You may want to add onions. If you prefer not to make your own dressing, try store bought Italian.

Podcast: Play in new window | Download (7.3MB)

Subscribe: RSS

Lavon and Miss NiNi talk about making breakfast puff pastries.

Breakfast Puff Pastries—Tasty on Buzz Feed

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1, 8-oz. block cream cheese, room temperature
• ¼ c. granulated sugar
• ½ t. vanilla extract
• Fresh fruit such as strawberries, raspberries, blueberries, or red grapes (amount will vary depending on size of fruit), rinsed under running water and thoroughly dried
• Powdered sugar

Method:

Thaw sheets of puff pastry according to directions on back of box. Cut each sheet into either 4 larger

rectangles or 9 smaller squares. Cut slits into dough for making desired pinwheel, diamond, flower, or

braid shape. Beat together cream cheese, sugar, and extract until smooth. Spread about 1 T. of this

mixture on the center of each pastry square or rectangle. (A larger amount of cream cheese mixture will

be used on the larger sheets of dough versus the smaller squares. Place pieces of fruit on top of the cream

cheese (mostly in the middle of each piece). Fold dough pieces at slit marks over fruit in desired design.

Bake at 400 degrees F. for 15-20 min. Cool. Dust lightly with powdered sugar.

Yields: 8-18 pastries

(Try adding an egg wash. Try adding fruit jam to the cream cheese. Try adding lemon zest to cream

cheese. Try adding cinnamon and/or nutmeg to cream cheese. Try using brown sugar instead of white

sugar. Try raspberry extract or emulsion with fresh raspberries. Try adding lavender with blueberry and

lemon. Try adding chocolate mint with strawberry.)

Miss NiNi

Podcast: Play in new window | Download (907.4KB)

Subscribe: RSS