Strawberry Cake :)

Ok, so I am trying to oamc my desserts today, since I am not doing that for meals this month. This is now in the oven, and I will be probably making a few more desserts today before it is all over & done with.


Homemade 6-Layer Strawberry Cake

Recipe By :Cherylann
Serving Size : 20
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
3 1/2 cups cake flour -- NOT self-rising
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup solid vegetable shortening
2 cups sugar
2 teaspoons vanilla extract
2 Tablespoons strawberry liqueur
1 cup buttermilk
red food coloring
2/3 cup strawberries -- diced
6 egg whites
1 teaspoon cream of tartar
Frosting:
2 sticks unsalted butter -- at room temperature
16 ounces cream cheese -- at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon extract
4 pounds confectioners' sugar
1/4 cup milk
red food coloring
1/3 cup strawberries -- diced
Garnish:
2 cups unsweetened coconut flakes
6 medium strawberries


Preheat oven to 350°. Coat 3-8X2" round cake pans with cooking spray. Line bottoms with waxed paper; coat paper with nonstick cooking spray.

Sift together flour, baking soda and salt into large bowl.

Beat shortening in large bowl on medium speed, gradually adding 1 1/2 cups sugar; beat 2 minutes or until smooth. Add vanilla and liqueur; beat 1 minute.

On low speed, beat in flour mixture, gradually (in 3 additions), alternating with buttermilk, beginning and ending with flour; beat on medium-high speed for 2 minutes. Tint with 10 drops food coloring. Fold in strawberries.

In a separate large bowl, beat egg whites until foamy. Add cream of tartar; beat on high speed, gradually adding remaining 1/2 cup sugar. Beat until stiff peaks form.

Stir 1/4 beaten whites into cake bater fold in remaining whites. Divide batter among 3 prepared pans.

Bake for 28-30 minutes, until cakes spring back when lightly touched. Cool in pans on racks 15 minutes. Turn cakes out onto racks; remove paper; let cool.

Frosting: Beat 1/2 cup butter and 8 ounces cream cheese in large bowl until smooth, 1-2 minutes. Add half of the extracts, 2 pounds sugar and 2 Tablespoons milk. Beat on low until blended; scrape down sides of bowl. Beat on high until smooth and spreading consistency, 1-2 minutes. Tint with 8 drops coloring. Stir in diced strawberries.

Use remaining frosting ingredients to make a second batch, omitting food coloring, so frosting is white.

Trim 2 cakes even; leaving third layer with crown. Insert picks around side of one layer, halfway up the side. Using picks as a guide, slice in half. Repeat with other 2 layers (for 6 layers). Discard picks.

Place one layer on cake stand. Spread 1 cup pink frosting over top. Place another layer on top; spread with another 1 cup pink frosting. Repeat with 3 more layers and pink frosting. Top with untrimmed layer; do not frost. Insert a couple of wooden skewers vertically into cake, so layers do not slide.

Refrigerate 30 minutes.

Frost sides of cake with about 3 cups of white frosting. Before frosting sets, gently press coconut into sides. remove skewers.

Swirl about 1 1/2 cups white frosting on top of cake. Arrange strawberries on top, halving some. Refrigerate to set, at least 1 hour before serving. Cut while still cold.

Today's Meals:

For breakfast, I fed the kids (and dh) waffles and bacon.

Lunch: leftover northern beans with ham

Dinner: Chef Salad, breadsticks, brownies.

BREAKFAST:

Bulk Waffles

Recipe By : Cherylann
Serving Size : 48
Categories : Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 cups sifted all-purpose flour
24 teaspoons double-acting baking powder
8 teaspoons baking soda
8 teaspoons salt
16 cups buttermilk
32 eggs -- well beaten
8 cups butter or margarine -- melted

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to flour mixture. With hand beater, or mixer at high speed, beat until smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Cook until no steam escapes. Do not raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once. Reheat iron before pouring in next waffle. Flash freeze & bag in multiples of 12 (separated by wax or freezer paper).

LUNCH:
All I did was fix dried northern beans with ham in them and seasoned well with salt, pepper and Italian seasoning. Simmered them all day.

DINNER:
Chef's Salad Bowl

Recipe By : Cherylann
Serving Size : 6
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds head lettuce or mixed greens
3/4 pound cooked turkey
1/2 pound cooked ham
1/2 pound cheddar cheese or swiss cheese
6 green pepper rings
3/4 pound tomatoes -- cut into wedges
3 hard-cooked eggs -- quartered

Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls

Cut meat and cheese into thin strips. Arrange on top of lettuce, turkey, ham and cheese.

Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.

Serve salad with choice of dressings.

Breadsticks

Recipe By :Cherylann
Serving Size : 32-48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32-48 breadsticks. Flash freeze, then bag in multiples of 6.

From-Scratch Brownies

Recipe By : Cherylann
Serving Size : 18
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces chocolate syrup
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
4 eggs

Preheat oven to 350°.

Mix chocolate syrup, butter, flour and sugar together; add eggs, one at a time, mixing well after each addition.

Pour into a greased 13X9" baking pan; bake for 30 minutes.

March Meal Plan

I am going to try something a little different this month (instead of either 1. oamc'ing or 2. no planning).

My meal plans will be:
Sundays-Chicken & Dumplings
Mondays-homemade soup or sandwiches
Tuesdays-beans
Wednesdays-crockpot
Thursdays-salads
Fridays-Italian
Saturdays-Steaks on the grill or out to eat

This month:
Thursday 3/5 Chef Salad
Friday 3/6 Pintos with ham
Saturday 3/7 OUT TO EAT....somewhere nice...maybe Texas Roadhouse or Outback?
Sunday 3/8 Chicken & Dumplings
Monday 3/9 Bean Burritos
Tuesday 3/10 Spaghetti
Wednesday 3/11 Farmhouse Pot Roast
Thursday 3/12 Grilled Chicken Salad
Friday 3/13 Lasagna
Saturday 3/14 Ribeyes on the grill
Sunday 3/15 Chicken & Dumplings
Monday 3/16 Chili
Tuesday 3/17 Northern Beans with Ham
Wednesday 3/18 Crockpot Chicken Stroganoff
Thursday 3/19 Taco Salad
Friday 3/20 Calzones
Saturday 3/21 OUT TO EAT
Sunday 3/22 Chicken & Dumplings
Monday 3/23 Teriyaki Chicken Sandwiches
Tuesday 3/24 Lima Beans with Ham
Wednesday 3/25 Crockpot Pot Roast with Beans
Thursday 3/26 Oriental Chicken Salad
Friday 3/27 Pizza
Saturday 3/28 Grilled Ribeyes
Sunday 3/29 Chicken & Dumplings
Monday 3/30 Cajun Chicken Sandwiches
Tuesday 3/31 Bean Soup
Wednesday 4/1 Crockpot Pork Chops with Mushrooms
Thursday 4/2 Cajun Chicken Salad
Friday 4/3 Stromboli
Saturday 4/4 OUT TO EAT