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This is not fun at all, Free Republic has made me sign in 2 of the last 3 posts.....granny]

http://susancoggin.blogspot.com/search/label/Desserts

Simple Layer Cake
1 cup butter or margarine
2 cups sugar
3 cups sifted Swans Down Cake Flour
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks before icing.
Posted by Susan

Granny’s Layer Cake with Chocolate Icing

When it comes to cake, there is nothing better than a Chocolate Layer Cake. I like the old fashioned kind with chocolate icing that is cooked. Mama Geiger, my mom and Granny, Kenny’s mom, were experts when it came to this cake. I remember being in the kitchen with Mama, baking the layers and frosting the cake with this delicious chocolate icing that becomes hard when cooled. This week as we were going through Granny’s house, Peggy found Granny’s recipe for Chocolate Icing. On top of the refrigerator was Granny’s cake plate and cover. This cake plate has been on the road many times, to Church dinners and reunions, often with the Chocolate Cake inside. I copied the recipe and headed home with the cake plate to see if I could bake this special cake.

I am no baker. I can count on my fingers the number of times I have baked a layer cake. My first attempt was pretty good. There is an art to the icing - it must be warm enough to spread, but it cools quickly so you must work fast. I realized that as the icing cooled! There is enough icing for 3 layers, but since I only had 2 pans, the chocolate was very thick on the top.

Granny’s Layer Cake with Chocolate Icing

Yellow Cake Layers
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cups butter
2 eggs
2 teaspoons vanilla
1 1/4 cups milk

Preheat oven to 350 degrees F. Grease the bottom of 2 9-inch cake pans, line with waxed paper and flour. Sift together flour, baking powder and salt. Cream sugar and butter together. Add eggs and vanilla and beat until thoroughly mixed. Add flour mixture and milk, alternating and beating after each addition. Continuing beating one minute after all ingredients are added. Pour evenly into the prepared pans and bake 30 -35 minutes, or until a wooden toothpick comes out clean. Cool layers on wire racks for 10 minutes. Remove from pans and cool completely on wire racks before frosting.

Chocolate Icing
3/4 cup cocoa
3 cups sugar
3/4 cup butter
3/4 cups evaporated milk

Put all ingredients in a large saucepan. Stirring frequently bring to a boil and cook 1 minute. Remove from the heat and let cool until hand temp on the bottom of the pan. Beat to spreading consistency. Ice layers immediately.

So what will I do next time?

* Buy new cake pans, 3 of them, and a cake spreader.
* Make sure all ingredients are room temperature.
* Watch the icing closely for the right temperature for spreading.

Who knows, I may one day be a baker!
Posted by Susan

Panna Cotta

For Father’s Day, I was to make a dessert. I have been wanting to try Panna Cotta and this was the perfect time. It was a hit! It was served with your choice of blueberries or strawberries. I was surprised at how tasty the Strawberries in Balsamic Vinegar was.

Panna Cotta
1 envelope gelatin
1 1/2 cups half and half
1 cup heavy cream
1/2 cup sugar
1 vanilla bean
In a small bowl, mix together the gelatin and 1/2 cup of the half and half. In a saucepan, combine the remaining half and half, heavy cream and sugar. Slice the vanilla bean in half and scrape out the seeds. Add the seeds and the pad to the cream mixture and heat to a simmer (206 degrees F). Remove from the heat and remove the pod.

Whisk in the gelatin mixture until the mixture is smooth. Strain into a large measuring cup. Pour into ramekins and chill for 4 hours.

To unmold, set the ramekins in a pan of warm water for 5 to 10 seconds. Loosen the edges with a knife. Serve with fruit topping. Makes 6 servings, depending on the ramekin size.

Blueberry Sauce
1 cup water
1 cup sugar
2 1/2 cups blueberries
1 teaspoon vanilla extract
1 teaspoon balsamic vinegar
Mix sugar and water in a saucepan, bring to a boil and reduce by half, stirring frequently. Coarsely chop blueberries in a food processor. Add the blueberries and vinegar to the sugar mixture and chill. This makes a lot. Use the leftovers for pancakes or serve with hot biscuits.

Strawberries and Balsamic Vinegar
1 pint strawberries, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
Mix together and let stand at room temperature for 1 hour.
Posted by Susan