ARTSCANA ARTISANS RECIPE BOX

Red Velvet Kentucky Derby Cake

2010-03-16T11:28:00.014-04:00

All I can say is the Food Goddesses were with me that day! Three Cheers for the Food Network!!! Sandra Lee's Semi Homemade and the Southern Queen Paula Deen got me through this one. No catastrophe cake here!
A baker I'm not so when I do bake it's a real challenge and when my creation comes
out good I'm just tickled.
I love Red Velvet Cake at Christmas, Valentines Day, Anniversaries or Special events. I usually buy them but have always wanted to make one. Finally I did.
But I must admit I did it My Way! Store bought cake mix, creme cheese and whip creme frosting, marachino cherries and pecans.

By marinating the cherries and pecans in a brown sugar bourbon sauce I discovered
How Sweet It Is when combined with Red Velvet Cake.

Having worked many a Kentucky Derby I've named the recipe my Red Velvet Kentucky
Derby Cake. You can place a sprig of mint atop the cherries if you desire, and
you'll have plenty of Bourbon left for a Mint Julep!

Recipe: 1 package Red Velvet Cake Mix (follow instructions on box)
2 cans prepared frostings, 1 creme cheese, 1 whipped creme
1 lb. of shelled Pecans
1 small jar of Marachino Cherries
1/4 cup of Kentucky Bourbon
1/4 cup of dark Brown Sugar

Method: prepare the cake mix as directed on package.
mix the 2 frostings together with a tablespoon of cherry juice.
dice the cherries and pecans into small pieces and soak in the
bourbon and brown sugar for 30 minutes then add to the cake mixture.
Reserve some of the cherries and pecans for decorating the cake.
Once the cakes are completely cooled spread frosting atop the bottom layer
and place the second cake on top. Frost sides and top.

Decorate: Place cherries with stems in center of top layer of cake. Place the Pecans
around the sides of the cake in center of sides, single line or in pairs.
don't be afraid to be creative!
Dust the top of cake with cinnamon, white or dark chocolate curls and pecan
pieces.
Top with Mint Sprigs for color.

This is now a favorite recipe that will surely be made again and inspire
another keepsake cake. Maybe a Grapenut Custard Cake? I'll have to
think about that. Grapes of course with Walnuts or Pistachios, hummm...

Irish O'Garlic Three Greens & White Bean Stew

2010-03-16T08:26:00.012-04:00

TOP O THE MORNIN to all the Irish folks out there! Happy Saint Patrick's Day!
After you've made and eaten all the Cornbeef and Cabbage you can, try this recipe
that I call my Irish O'Garlic Three Greens & White Bean Stew. Prepare the day before
and refrigerate overnight. Serve hot with your favorite bread.

If you like shrimp add it in and it becomes a LeprePrawn Stew!
Add celery and it's a 4-Leafy Greens and White Bean Stew!

Here's the recipe:

no measuring required, just the luck of the Irish! Have fun and Enjoy!

Brown some sausages, whatever kind you like in olive oil
with some fresh chopped garlic,onion, or shallots.
Remove from heat and add a splash of Dark beer.
Return to heat and stir to loosen the meat.

Add some chopped escarole and asparagus. Saute` for 2-3 minutes.
Add chicken stock to almost cover the veggies.
Simmer about 5 minutes. Add one can of drained White Beans.

Add some fresh herbs and Paprika if you like. Parsley,Sage,Rosemary,
& Thyme. I add Oregano and Basil to just about everything I make!

Using the leftover broth and cabbage from your cornbeef and cabbage
dinner add enough to fill the pot. If you don't have enough to fill
add more chicken stock or water. Simmer 20 minutes.

Remove the sausage and let cool to the touch then slice on the
diagonal and return to pot. Add some pre-cooked rice to desired
thickness and stir.

To all of you celebrating the Emerald Isle, Happy,Happy St.Paddy's Day!!!!
Katescana

Shop Handmade - ARTSCANA DESIGN TAGS

2010-01-13T15:34:00.001-05:00

Shop Handmade -
Found this new site for artisans, handcrafters and more, check it out!

Hustle Bustle and Bake!

2009-12-22T09:20:00.000-05:00

Remember the days from your own experience of baking or perhaps from memories your parents or grandparents spoke of? All those scrumptous pies, cakes, cookies, puddings, and even candies can still be on our tables no matter how busy we are. If we let ourselves be a little
bit creative and not worry so much about confection perfection the aroma of sweets, homemade bread or rolls are still within reach.
My Thanksgiving pumpkin pie recipe went from fresh pumpkin/canned pumpkin/squash pie to
fp/cp/sp brulee` and I'll tell you why! As usual we carved our jack o lanterns and reserved the
pumpkin filling for baking. It was kind of dry this year but I froze it anyway. Well when I thawed it out it was watery so of course I strained it and it had really no consistancy or texture that I'm used to seeing. I added all the ingredients you would need for a typical pumpkin pie,
and poured it into the piecrust. I baked it and it cracked, fell in every direction and looked so bad. I then decided I'm going to cover the whole pie with whip creme and no one will know.
HA, fat chance! The whip creme was now sunken into the middle of the pie. This was getting
me nowhere and I had to either turn the whole thing into a Trifle dessert and start layering it
in the Trifle bowl or come up with something else!
I'm thinking I could have made a Pumpkin pudding or mousse and why didn't I think of that sooner.
Well we ate it anyway, but for the sake of having a traditional pie on the table I bought one.
First time in almost 20 years. Next morning I open the refrigerator proceed to take
this pie out of the box and it is upside down, thawed out and melting all over the place!
As I stood there ready to scream I hear a familiar voice on TV talking about a dish he called
Pumpkin Brulee` as I sat and watched in awe I thought WOW!
Food Network and Michael Chiarello to the rescue once again! He took a pumpkin pie and
turned it into this wonderful dessert. Fantastic, fast, looks and tastes gourmet!
I took my upside down pieces of what was left of the pie slid it into custard dishes and added maple syrup and butter on the tops then broiled them.
I garnished with fresh whipped creme and dark chocolate curls.
This dessert turned out to be a favorite.
Maybe not Confection Perfection but a new recipe and some great memories.
I think at Christmas I'll try a Red Velvet Catastrophe Cake!
I wonder what I can do with the frosting?

FOOD FOR THOUGHT

2009-08-25T07:36:00.000-04:00

Holidays are coming and it's time to start "stocking up" on all those goodies that put us in the spirit of the season! I've started gathering assortments of nuts and cheeses. Also planning on drying some fruits for granola mix, cookies, and snacks.

I start filling containers in September so that by October I'm off to a good start.

I like to give homemade food gifts to friends and family so it really helps to start early rather than have to do it all at once.

Containers vary too, some I'll design myself and others I purchase at craft shows or readymade from the store.

I start watching for fabric deals like remnants and embellishments too. Back to school sales are great for picking up markers, glitter, paperstock, and all kinds of

craft items.

Back to food items, whether you're serving fresh fruit with an assortment of cheese, wine, or other appetizers it's always best to have extra cheese in the house.

It's great for a last minute get together and is very versatile as an appetizer.

Here's some Food For Thought when it comes to Cheese!

Serve it on a buffet or side table on a board with fruit, crackers, breads. You can use pedestal dishes at different heights to really create a grand presentation.

If you are planning a Wine Tasting the same applies for the different types of wine that you may want to display. This can be done as a Formal setting, Casual or even Rustic, which is my personal favorite.

I like using grapevine garlands, olive branches, leaves, Indian corn or whatever I can find at the time to accent the tablescape depending on the season and the theme of the event.

For more Food For Thought Tips visit our hubpage http://hubpages.com/hub/FOOD-FOR-THOUGHT-TIPS

Bon Appetito!