What Would Martha Cook?

Too Busy to Be Unprepared

Gram’s Banana Birthday Cake

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2 1/2 c. sugar
1 c. shortening or butter
4 eggs
1 c. sour cream
3 c. all-purpose flour
2 t. baking soda
6 very ripe bananas, mashed (2 1/2 c.)
1 T. vanilla extract

Frosting:
6 c. powdered sugar
1/2 c. cocoa powder
1/2 c. butter, softened
1/2 c. brewed, strong black coffee

Preheat the oven to 350°. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla extract and mix well. Divide evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Check the cakes partway through baking and swap the pans around in the oven, top to bottom, bottom to top. Cool a few minutes and remove from pans. Finish cooling on a wire rack. This cake freezes very well if you’d like to bake it ahead of time to frost later. Wrap each layer in waxed paper and plastic wrap. There is no need to thaw before frosting the cake; it actually frosts quite nicely while the layers are still a bit frozen.

Frosting: Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee and mix until smooth.

Tip: Icing Layer Cakes– Choose the smoothest layer for the top layer of the cake. To keep your plate clean while icing the cake, place four strips of waxed paper 1/2” under the cake, extending over the sides of the plate. Just pull them out when you’re finished. Put about 1/4” of frosting between each layer of cake. Frost the sides next, and the top of the cake last.

From Bill of Penzey’s Spices.  We love their spices and have used them for over 16 years now.

Grocery List
sugar

butter
eggs
sour cream
all-purpose flour
baking soda
bananas
vanilla extract
powdered sugar
cocoa powder
butter
coffee

Approximate Cost: $9.33

Focaccia with Chevre and Green Onions

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1 3/4 c. warm water
1 T. dry yeast
4 1/2 c. flour plus scant amount for kneading
1/4 c. olive oil plus 8 T. separated
2 1/2 t. salt
6 oz. goat cheese
1/4 c. minced green onions
1 t. minced garlic
1/8 t. dry crushed red pepper
3 t. coarse salt

Place 1 c. warm water in bowl of heavy mixer.  Sprinkle yeast over and stir to dissolve yeast. Let stand 10 minutes. Mix in one cup of flour and cover bowl with plastic wrap. Let stand in a warm place for one hour or until doubled in volume.

Brush two large baking sheets with olive oil. Transfer dough to lightly floured surface. Knead for about 2 minutes and let it sit for 10 minutes. Divide it into eight equal pieces.  Shape each piece into a ball and flatten ball to a disk.  Transfer disks to baking sheets. Let rise for 30 minutes.

Preheat oven to 425 degrees.  With lightly floured fingers, press dough disks al over, dimpling the surface. Sprinkle evenly each disk with goat cheese, green onions, garlic and crushed red pepper. Drizzle each with 1 t. olive oil, then sprinkle evenly with coarse salt.  Let rise 15 minutes.

Bake for 30 minutes or until golden brown. Transfer bread to racks. Brush each piece with 2 t. olive oil. Serve while warm. From Stacie in the Siesta Fiesta Cookbook. Want one?  Go here for details!

Grocery List
warm water
dry yeast
flour
olive oil
salt
goat cheese
green onions
garlic
crushed red pepper
coarse salt

Approximate Cost: $6.25

Oxford Street Chicken Kabobs

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1 bunch green onions, coarsely chopped
1 c. pineapple juice
1 T. sugar
2 T. soy sauce
1 T. teriyaki  sauce
1 T. canola oil
1 t. salt
2 t. freshly peeled and grated ginger root
3/4 t. allspice
1/4 t. crushed red pepper
4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
16 medium fresh mushrooms
1 red pepper, cored, seeded and cut into 1 1/2 inch pieces
16 cherry tomatoes
1 red onion, peeled and cut into 8 wedges
1 large yellow bell pepper, cored, seeded and cut into 1 1/2 inch pieces
14-16 skewers

In a food processor, combine soy sauce, teriyaki, oil, green onions, sugar, pineapple juice, ginger, allspice, salt, and crushed red pepper and purée.

Pour over chicken pieces in a glass container.  Marinate overnight in the refrigerator. 

Place the chicken, bell peppers, mushrooms, tomatoes and onions alternately on skewers.  Grill over medium heat for 10 minutes, turning once. Make sure the chicken is no longer pink in the center. Adapted from Oxford Street’s Pineapple Chicken recipe and Colorado Collage cookbook.

Grocery List
green onions
pineapple juice
sugar
soy sauce
teriyaki sauce
canola oil
salt
ginger root
allspice
crushed red pepper
chicken breasts
mushrooms
red bell pepper
cherry tomatoes
red onion
yellow bell pepper

Approximate Cost: $8.65

A Different Kind of BLT

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1 loaf French bread
4 T. butter, softened
1 t. garlic powder
1/2 c. sharp cheddar, shredded
12 oz. bacon, cooked and crisp
2 roma tomatoes, sliced thinly
1/2 romaine lettuce head, chopped finely

Cut the French bread in half, length-wise.  Spread 2 T. of butter evenly over each.  Sprinkle 1/2 t. garlic over each. Cook under the broiler of your over on low for 4 minutes until golden brown and crispy.

Sprinkle 1/4 c. cheddar on each half of the bread and put it under the broiler for 1 minute longer.

Evenly place bacon on each half, then add tomato slices and lettuce.  Gentle put the halves together and slice the loaf into 6-7 sandwiches.  Add your favorite condiment (mayo, miracle whip, mustard, etc) and enjoy!

Grocery List
French bread

butter
garlic powder
sharp cheddar
bacon
roma tomatoes
lettuce

Approximate Cost: $3.75

Lobster Cakes

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1 1/2 lbs. lobster meat
1 egg
2 T. lemon juice (freshly squeezed)
1 t. salt (plus scant amount for when it’s cooling)
1 T. mayonnaise
1 T. Worcestershire sauce
1/2 t. chipotle tobasco sauce
1/2 t. freshly ground black pepper
2 T. Tony Chachere’s cajun seasoning
1 medium white onion, diced finely
1 1/2 c. fresh bread crumbs
4 T. butter
3 T. canola oil

Blend egg, bread crumbs, mayo, lemon juice. Worcestershire sauce, tobasco, salt pepper, and cajun seasoning in mixer.  Add onion and lobster meat.  In a deep frying pan melt oil and butter over medium high heat for 3 minutes.  Using small ice cream scoop, scoop about 6 balls in the pan at a time.  Cook for two minutes each on both sides and then two more minutes each on both sides, slightly flattening it into a patty after the first turn.  Let it cool and drain on a plate with two paper towels.  Salt, as you’d like. Serve with shrimp cocktail sauce or malt vinegar.

Grocery List
lobster
egg
lemon juice
salt
mayonnaise
Worcestershire sauce
chipotle tobasco sauce
black pepper
Tony Chachere’s cajun seasoning
onion
bread
butter
canola oil

Approximate Cost: $8.50 (look for a manager’s special on the lobster and freeze it until you are ready to make it)