I need recipes for pre-made everyday dinners and a good cake >>>

E

evan

Well-known member
My very good friend lost her son on Monday.

I am going over to her house this weekend with some dinners that they can keep in the freezer and pop in the oven next week.

I am also making a cake for the funeral, but I have no idea what to bring.

As for the dinners, they need to feed two adults and one kid.

 
I am so sorry for your friend's loss. REC: Taco Pie

Although this is anything but gourmet everyone loves it. I make a couple at a time (double recipes below) and put them in the freezer until I need them.

This isn't exactly a recipe - more of a throw together - but exact measurements aren't necessary.

1 package cornbread mix
1 # hamburger/chuck
1 packet taco seasoning
2 cups shredded cheese (cheddar/colby/m.jack - whatever you'd like)
1 can refried black beans (or reg. refried beans)
jar of chunky salsa
1/2 - 3/4 cup uncooked white rice

Preheat oven to 350F. Mix cornbread as package directs - pour into greased pie dish. Bake accordingly.

Meanwhile make white rice and when done spoon in some salsa and mix well. Set aside.

Also make taco meat as seasoning package directs. Set aside.

When cornbread is done remove from oven and gently spread refried beans over them. Top the refried beans with the rice/salsa mixture. Then cover with taco meat. Finally - cover the taco meat with the cheese. (Can be baked then, put in fridge to be cooked later (heated through and so cheese melts), or put in freezer).

My heart goes out to your friends,
Deb

 
oops, let's try that again.

I'm sorry for your friend's loss Eva. We just returned from my mother-in-law's funeral on the east coast 2 weeks ago. It is a huge tradition there in her small town of Pennsylvania for neighbors and friends to bring food and meals and such. I was blown away by how much food was brought. At one point I wondered how it would all get consumed but that proved not to be a problem with all the people coming and going for the viewing and funeral services. We did end up freezing some soups, meatballs and lasagne for use at a later time, and a chicken enchilada casserole. There were lots of cakes too. Especially popular were chocolate cakes, and carrot cake. Here are 2 of my favorite carrot cake recipes.

I know your friend will appreciate your kindness, whatever you decide to bring.

Carrot Cake

3 cup unbleached all-purpose flour
3 cup granulated sugar
1 tsp salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups chopped walnuts
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple
Cream-Cheese Frosting (recipe follows)

Preheat oven to 350 deg. F.. Grease two 9" layer cake pans and line with wax paper.
Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans. Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Yield: 10-12 portions

Cream-Cheese Frosting

8 oz. cream cheese at room temperature
6 tbsp sweet butter at room temperature
3 cups confectioner's (aka powdered) sugar
1 tsp vanilla extract (I used 2 tsp)

Cream together cream cheese and butter in mixing bowl (I use a mixer). Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla. Yield: Frosting for a 2-layer cake.

Source: Silver Palate Cookbook

Carrot Cake

1 cup salad oil
2 cups finely grated carrots
1 medium can (8 oz) crushed pineapple, drained
1/2 tsp salt
2 cups white sugar
3 eggs
2-1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1/2 to 1 cup nuts (usually use walnuts)

Mix oil, eggs and sugar. Beat in carrots and pineapple. Add flour, spices and vanilla. Mix in nuts. Bake at 350 degrees for 50 minutes to 1 hour in greased 9x13 pan or 2 9-inch cake pans or cupcakes for 12-15 minutes.

Frosting

1/2 cup butter
1 box powdered sugar
8 oz. package cream cheese
1 tsp vanilla
1 cup chopped, nuts, optional

Cream together and add nuts, if desired. Add a little milk if too thick.

 
Hi Eva, sorry it's such a sad time for you and your friends. Here are some cakes for you

to consider. They're all delicious and simple to make. Let me know if you're interested in any of these, and I'll post the recipe(s):

ORANGE BUTTER CAKE (tube or bundt)
BLACK MAGIC CAKE (2-layer)
CHOCOLATE SOUR CREAM BUNDT CAKE (Cook's Illustrated)
CRANBERRY SWIRL COFFEECAKE (tube pan)
RASPBERRY CREAM CHEESE COFFEECAKE (9" round)
CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE (10" round)
MEXICAN CHOCOLATE ICEBOX CAKE (made with ladyfingers - don't know if you can find them where you are)
CINNAMON SQUARES (topped with chocolate ganache) from Dorie Greenspan's "Baking from My Home To Yours)" -(they're actually not "squares," or bars - the cake is simply baked in an 8" square pan)
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING (2-layer)from Chocolatier (I use a dark chocolate ganache instead of the white frosting)

 
Meryl, I'd love your recipe on

Chocolate swirl sour cream coffee cake, the orange butter cake and maybe the Mexican icebox cake (we do have lady fingers here.) Is the last one an ice cake? If so,I might have problems bringing it to the funeral (it would melt while I'm in church as I only have access to a fridge at the funeral home), but I could make it this weekend when I go to their house.

Which is your favourite?

 
Eva, here are the three recipes - I really don't have a favorite - I love them all...

I usually chill the Mexican Chocolate Icebox Cake overnight, and serve it at room temperature, because the chocolate filling is much creamier that way and I much prefer it. The ladyfingers should be the sponge-type, not the hard crispy ones.

 
REC: Mexican Chocolate Icebox Cake

(You can see a photo by clicking on the link).

MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).

Serves 12.

Bon Appetit
August 1999

http://www.epicurious.com/recipes/recipe_views/views/101955

 
REC: Orange Butter Cake

NOTE: I used a tube pan and left it unfrosted the first time I made this - the second time, I frosted it with an Orange Cream Cheese Frosting - the third time, I made the glaze and added 1 tsp orange zest. (I haven't tried the filling).

ORANGE BUTTER CAKE

INGREDIENTS:
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter -- room temperature (I use unsalted)
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice (I use fresh)
3 tablespoons orange zest
1 teaspoon vanilla extract
1 teaspoon orange extract

FILLING:
2/3 cup orange marmalade
3 tablespoons Grand Marnier

GLAZE:
1 1/2 cups confectioner's sugar -- sifted
3 tablespoons Grand Marnier (I used fresh orange juice)
1 tablespoon unsalted butter -- melted
1/2 teaspoon orange extract
*(I added 1 tsp orange zest)

DIRECTIONS:

Spread solid shortening (I use butter) on bottom and sides of tube pan or layer pans. (I use a tube pan). Dust evenly with flour and tap out excess flour. Be generous with greasing and flouring indentations if using a decorative Bundt pan. Or, grease and line with parchment paper. Position rack in center of oven and preheat to 350 F (325 F for dark pans).

Sift together flour, baking powder and salt. Set aside. With electric mixer, cream butter and sugar until smooth. *(I cream until light and fluffy). Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.

Spoon batter into prepared pan(s); level top. Bake in preheated oven 50 to 60 minutes for a tube cake *(I baked about 45 minutes), or 30 to 35 minutes for layers, or until top is golden brown and cake tester inserted in center comes out clean.

Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.

Filling: In a small bowl, blend orange marmalade with liqueur. To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.

Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.

Edited from my files.

 
REC: Chocolate Swirl Sour Cream Coffee Cake

(Note: I omitted the nuts and increased the brown sugar and cinnamon amounts).

CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE

Yield: 10 servings

INGREDIENTS:

Chocolate Streusel Filling and Topping:

1/2 cup firmly packed light brown sugar (I lightly packed it)
1 cup pecans (I omitted these)
1 teaspoon ground cinnamon (I used Penzey's Korintje cinnamon)
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped (I used 2 oz Ghirardelli semi-sweet chocolate, coarsely chopped
1/4 cup cake flour (I used homemade cake flour - I measured 1/4 cup all purpose flour minus 1 1/2 tsp, then added 1 1/2 tsp cornstarch, and sifted
1/4 cup unsweetened cocoa powder (I used Hershey's)
4 tablespoons unsalted butter (cold) (I cut it into small pieces)

Sour Cream Coffee Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract (I used 1 tsp Penzey's double vanilla)
1 cup sour cream, at room temperature (I used about 3/4 cup sour cream and 1/4 cup nonfat plain yogurt)

Confectioners' sugar (I omitted this)

DIRECTIONS:

Make filling and topping:

Place sugar, pecans and cinnamon in food processor. Cover and pulse until nuts are coarsely chopped. Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling. To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.

Make cake:

Preheat oven to 325°F. Butter bottom and sides of 9-inch springform pan. Dust pan with flour, tapping out excess.

Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.

Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. (I beat for 4 minutes at medium-high speed until light and fluffy). Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.

Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping.

Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan. (I baked about 70 minutes). Let cake cool in pan set on wire rack for 10 minutes. Remove side of pan and cool completely.

Dust cake lightly with confectioners’ sugar before serving. (I omitted this).

Godiva

http://www.godiva.com/recipes/recipe.aspx?id=533

 
Oh Eva, what a sad event. I'm thinking they will not feel like eating at all, so gentle

comfort food seems best to me.

These soups all freeze well and are in the T&T section.

Maria's Famous T&T Chicken Noodle Soup
Michael's Albondigas (Mexican Meatball Soup)
Dawn_MO SILVER PALATE'S CREAM OF TOMATO SOUP

I would also include your carrot soup, which we are making again tomorrow (although I've never frozen it ).

My condolences to your friend and her family.

 
How sad, but what a lovely gesture on your part. This maple cake is excellent and keeps well.

MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE

Maple syrup isn't exclusive to New England; Northern Minnesota and Wisconsin produce it, too. And walnuts — a perfect partner for maple syrup — are harvested throughout Missouri. The sweet syrup and crunchy nuts team up here in an old-fashioned pound cake.

Cake
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract

Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves

For cake:
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.

Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)


For glaze:
Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.

Makes 12 Servings.

Bon Appétit
November 1995

 
i'm sorry for your sad times. i think a loaf of your homemade bread, still warm, would be

so comforting and kind. i think marilyn's right about soups. maybe some beef or chicken stew, and some hearty fish or corn chowder might be nice, too.
in her book, feast, nigella lawson includes a chapter on funeral food, and suggests a marble cake, fruit tea loaf or rosemary remembrance cake. let me know if you'd like any of those recipes.
hugs smileys/smile.gif

 
Cyn, I'd love to try this cake but

we don't have maple flavouring here.
I do have vanilla though. Do you think i could just add some more vanilla? Or do you think I really need the maple flavouring(I won't have time to order it on the internet).

Eva

 
wildwoods, I'd love to have the recipes to the

marble cake and rosemary remembrance cake.

As it is, two friends of my friend (who lost her son) is making a smorgasbord/koldtbord for the funeral, and I have been asked to make the cakes.

I will test some recipes this weekend and bake the cakes on Tuesday (The funeral is on Wednesday).

Wish me luck. I have never done this before and I'm terrified. Still, it's probably the most important task I have ever taken on so this has to go well!!

 
Eva, the pear and walnut cake from Judy in Mass, is easy, keeps extremely well,

Uses one bowl and should be loved by all since it has big chunks of pears in it. (mine are probably larger than was originally intended) In a bundt pan, it looks special.

Let me see where I posted it....

(I feel sad just trying to imagine how your friend feels. What a tragedy for children to go before.)


It's heavy and hangs together well because it is so dense. My version uses pecans I like it to sit for 2 weeks for best flavour and I add add rum to it.

Pear & Pecan Cake

2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Pecans/Walnuts --chopped

Preheat oven to 350̊F .

Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.

Stir in pears and nuts. Pour batter into prepared pan.

Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.

NOTES: I sub dark rum for the water and omit the white sugar
I double up on the vanilla
I bake in a bundt pan for about 50 min.

 
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