Yum - Jam Cake

What’s that? A cake with Jam in it you say!

 

By

Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

I do not often post recipes for baked goods, I am a BBQ and smoker type of guy, but today am making an exception. This one is old school, really old school, could have been made by my great-grandmother back in the 1870s. A Jam Cake and you saw it here first, well maybe not, since it has been around forever. Wow a cake made with Jam, bet you can hardly wait for this one. Lots of calories, but great taste, so many calories maybe the previous sentence should have said, “Bet you can hardly weight for this one. Sorry, couldn’t help myself.

It’s not even hard to make, letting this old cowboy cooker make it in only about, well forget that, it is easy to make, but not quick, no sir, not quick at all.

 Here is what you need

Ø  1 1/2 cup butter  (You can use margarine but they didn’t have it in the old days)

Ø  2 cups sugar

Ø  6 eggs

Ø  3 1/2 cups flour – double sifted (Today you can use cake flour if you have it)

Ø  2 teaspoons baking soda (Baking soda, not drinking soda, no Pepsi in this cake)

Ø  2 teaspoons ground allspice

Ø  2 teaspoons ground cinnamon

Ø  6 tablespoons buttermilk (Or make your own with milk and a bit of vinegar)

Ø  2 cups raspberry or strawberry jam (I used raspberries as we have a great and productive patch out back, hey we also have strawberries out back, still producing. Trouble is I eat them as I pick, they never)

Put It Together

Ø  Stir-up soft butter. Add sugar, not too fast, I like to pour it in all at the same time but it doesn’t work to well here. Keep stirring and beating until creamy. Toss in the eggs. Then add, slowly stirring the already mixed up dry stuff. Forgot to tell you to mix up dry stuff up above. As you are doing this keep adding the buttermilk. Do this all very slowly, it took me 15 minutes to get it right. When you have it all mixed add the jam, I used frozen berries instead. Thaw them in fridge overnight then add. I chop them up soom first so the pieces will not be too large.

Ø 
  Pour into paper cupcake holders
 

Ø  Bake at 350-375 about 15 min – or until they look done to you.

Ø  These are great with your favorite muffin or cupcake frosting

Note to You Bakers

There is a secret to these little cakes. Age them some – don’t eat it until tomorrow or the next day. I did eat one as soon as it was cool. Okay two – three.

Gratuitous sunset photo from my favorite place, Guernsey State Park, Guernsey, Wyoming.

Honey Grilled Chicken

Sweet Honey Grilled Chicken

By

Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.




My Favorite Picnic Spot in the Park

This stuff is so easy that anyone can do it. That’s why I’m posting this, even this old food cooker can get this one right. The best part is that it can be made on the backyard grill or out at a favorite picnic area, mine is Guernsey State Park. Everything tastes better cooked outside.

I like to buy the chicken breasts in the portion size bag. I usually buy the giant bag of 6 oz. breasts. Frozen chicken tenders also work great for this, no, not the kind with all the stuff already on them that you warm in the microwave. These are naked, skinless, frozen pieces of real chicken. If you are a wing person, buy the skinless, boneless, dark meat chicken portions.

I season liberally (both sides) with my own concoction of salt, pepper, paprika, sage, thyme, and coriander. Make sure you have thawed the chicken first. This need not be a big deal, thaw in the microwave, that’s what I do—because I always forget, or want this chicken at the last minute.

-Ingredients-

Enough chicken for however many want chicken, let’s say chicken for four (I love alliteration)

·        4 Chicken Breasts

·        The seasoning from above

·        The special sauce

·        A good hot grill, heat ur up good, really good

Special Sauce Recipe – and I am not kidding about this, it is super. So what is it? Your favorite BBQ sauce and pure honey at a ratio of 1 to 1. For those of you that were math challenged, as I was, that means, equal amounts of BBQ sauce and honey. Easy!  Melt it together in the microwave, this will only take 20-30 seconds.

Now don’t get in a hurry with the sauce, it goes on when the chicken is mostly done.

Put your chicken on the very hot grill, it should mark the meat nicely. Turn in two minutes and mark the other side.

When clear liquid starts to bubble through it is ready for the sauce. Sauce one side, turn after a minute or so, turn and sauce the other side, turn once more. The BBQ sauce should blacken around the edges of the meat.

Serve on hamburger buns, hotdog buns, or whatever you have. Goes great with chips, potato salad and a fine, chilled, diet soda.

This is so much easier than doing hot wings and tastes even better.

Part of the reason I love summer – cooking out, burning some meat!

 

 

 

 

Hello Summer

Great BBQ, a little rain shower, and best of all one of those super Wyoming sunsets. Wonderful way to say goodbye to May.

Sunset over the Oregon/Mormon Trail a half mile south of our house.

 Oh, and the gardens are getting colorful.

 

 

 The vegetable garden is up and growing, already eating green onions and radishes, cherry tomatoes setting on, strawberries and raspberries looking very good - I feel a good year in the garden.

 

And this gal/guy? moved into our backyard pear tree

 

My Kitchen Disaster

Kitchen disaster, I completely ruined an apple crisp yesterday, I really miss that crisp. I was so hungry for apple crisp topped with vanilla ice cream. The problem? It was too sweet, I put the sugar in twice, at least. My wife, who is a wonderful baker, saved the day. She made coffee cake with my crisp-like-stuff in the middle. It was terrific!

Think I will stick to cooking and forget the baking!

Well, as we used to say - A good baker will rise to the occasion, it's the yeast he can do.

Hey - Its Snack Time - Macaroons

One of the great things about retirement – eating like a little kid again, at least once in a while. My favorite snacks, these days, seem to always involve chocolate or coconut and it they have both – WOW !

And if it can be made quickly and only has four ingredients, all the better. And two of those four ingredients are chocolate and coconut, I’m a kid again.

Here it is – My Chocolate Coconut Macaroons. Oh and it only takes ten minutes.

-What You Need-

• 16 ounces shredded coconut (I like the kind of chunky shredded)
• * 1 can (14-15 ounces) sweetened condensed milk
• 2 teaspoons vanilla extract (you can use the same teaspoon, just fill it twice)
• One big 0l’ vat of hot fudge type chocolate (see how to make it below, bonus # 1)

-Getting it Ready-

Mix coconut, sweet milk and vanilla together. (Big bowl, big spoon) Drop about a teaspoonful full, at a time, of the mixture, onto a very well-greased baking sheet. Bake at 350° for 7- 8 minutes. Cool a bit before taking from sheet. After letting them cool some more dip half of each macaroon in your favorite chocolate. Makes a whole bunch of chocolate coconut macaroons. (50 or better)

My easy chocolate – (Bonus recipe) Mix equal amounts of semi-sweet and milk chocolate chips, melt them in the microwave and use them as the dip. Works great, we also like almonds and pecans dipped in this chocolate, hey, try one on the top of each macaroon.

*So what the heck is Sweetened Condensed Milk?

Not to be confused with Evaporated or Powdered Milk. Condensed milk is cow milk from which water has been removed.  It is most often sold as sweetened condensed milk with sugar added. Sweetened condensed milk goes all the way back to Civil War time and is a staple in most home baker’s kitchens. But don't drink it, tastes terrible!

Three Miles From Town

 

Chuck Wagon Hash

By Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

I have posted a couple of cowboy hash recipes in the past but this one is really good, give it a try. For this one get out your biggest cast iron skillet – the big black one in the back of the bottom shelf.

And here is what you will need and all the how to do it stuff!

3 large potatoes - I prefer nice red potatoes, but any type will work. Cut out the bad spots, if any, do not peel, cut into smallish, about 1/4 inch chunks. If you notice red speckles, check your fingers, that’s why I use dull knives (can’t be too careful)

1/3 green bell pepper, cut into tiny pieces, we are looking for flavor here not the big crunch

1/2 large onion, diced – You ever notice how bad/strong onions are this time of year? Cannot wait for my first garden onions, sometime in late June.

Random sunset photo I took last week to make the blog more lively.

1 lb. Hamburger, you could use sausage here but do not substitute some newfangled meat or fake meat, that is not hash, it is modern something, not hash

Fry up the potatoes, pepper, and onion in one big ol’ tablespoon of bacon grease, if you have it, olive oil if you do not.

As soon as the potatoes start to soften (only a minute or so) toss in the hamburger in small pieces and fry it up on medium heat. I turn it up on high myself, super high if I have it. Maybe that is why the smoke alarm chased the dog out of the kitchen.

When it looks about right pour in a ½ cup of frozen corn, keep stirring and cooking/frying

Now it is time for the spices, add pepper, sage, a dash of cumin and a bit of thyme. (A tad more sage than cumin or thyme)The bacon fat should take care of the salt – but being a well seniored citizen I try to avoid adding salt.

Sprinkle the top with your choice of shredded cheese (not mozzarella, hey, this is not a pizza)

Put the skillet into a warm oven, only about 200

Fry up a half dozen eggs, pull out the skillet and toss them on top (keep the eggs runny, over easy or over medium is great)

Serve with Catsup, sour cream and salsa

This goes great with a couple of glazed donuts and juice of your choice

Serves 3-6 depending on how hungry everyone is and whether or not Uncle Earl is visiting – - - AGAIN!

*Just noticed I used two exclamation marks, or is it exclamation points in this post, doesn’t matter, anyway, two in one post was my record, guess this post ties a record. Hey, a record setting post.  All Right! That’s three, new record! (4)

Trail Drive Breakfast

I get tired of reading what is labeled, “authentic cowboy trail food,” and one of the first ingredients to some kind of stir fry they didn’t have, and wouldn’t have eaten if it was available, is avocado or mushrooms. In my many years studying Western American history I have found no reference to the use of mushrooms on the trail, and although avocados were commonly available in Mexico, and in the American Southwest cowboys thought of them as low level food and most avoided them.

Cowboys ate food very plain, well done, and salty. They might have tried something with mushrooms or avocados in restaurants, but not on the trail. Trail food needed to be fast, filling and hot. Following is a recipe for breakfast on a trail drive.

Warm a flour tortilla or use fresh hot biscuits
Spread with refried black or pinto beans
*Top with scrambled eggs (in modern day we toss on some shredded cheese and salsa)

Role the tortilla taco style, or stack the biscuit halves sandwich style

Serve with fresh hot coffee and the cowboy was ready for the trail

*Eggs were available in several places along the trail, some dirt farmers made a nice bit of money by selling to ol' cookie as he went north with the beefs.