lemon springtime cake

 

Springtime Cake Recipe
Debuting in my kitchen on Mother’s Day 2018,

this springtime cake recipe is dedicated to all you Moms out there!
Thank you for everything you do…

and for ensuring we never go to bed hungry!
~   ♥   ~

Pucker Up, Cake Lovers

Just before jettisoning to my first official family vacation in over 5 years (insert glad face here) I made this cake. Before I dive into why you should make it, too, I want to share a crazy family story connection with this recipe!

Before leaving for the Texas Coast I was reminded of a list I recalled that was tucked away in my Mom “Betty’s” cookbook. For 7 years I had thought it was a list Mom wrote in preparation for an October trip to the coast to enjoy the temperatures of the beachy, breezy 70s and 80s which is quite delightful after the typical blazing Texas summer.

Since I was reminded of the beachtime list I snapped a few pics of the list (below) and texted them to my Dear Cousin Alison, who is as much a fellow Foodie as one could hope for. She and I texted back and forth while Joe drove me and the Dogs to Port Aransas… somewhere around Refugio, Texas, I had a huge revelation – the list wasn’t for a family vacation, it was preparing for an e-vacuation!

What Chew Talking About, Willis?

I stumbled across the date “10-22-62” that was written off to the side of my Mom’s list and after seeing my Googled search results my heart started beating faster. My family wasn’t about to to go on a joyride trip – they were preparing for the Cuban Missile Crisis! I had heard about the Cuban Missile Crisis before, but I didn’t realize its potential for devastation here on U.S. soil.

Aggressively searching on Google for more clues about this date and it’s significance to San Antonio I stumbled upon a passage from the book A Tale of Three Cities (authored by R. Douglas Brackenridge and published by Trinity University).

“During the Cuban missile crisis in the fall of 1962, students monitored events closely, aware that because of its military bases, San Antonio was a prime target in case of enemy attack. One student wrote, ‘We live in an age in which we have five minutes to rush to a bomb shelter to live. For that is how long it would take for a nuclear missile launched from Cuba to reach San Antonio.’ … The university was preparing shelter areas with minimum provisions in case an emergency should arise.”

Sobering. As a alum of Trinity University, there’s no doubt Mom’s ties to her alma mater rang loud during this scary time. Even more so, I was amazed how – once again – a simple recipe from Mom’s cookbook could unearth so much history and relevancy to my family.

Um, Did You Forget About The Cake?

Of course not! As a self-proclaimed extreme foodie, culinary consumables are always on my mind. So let’s get to it! What I think you’ll love about this cake:

  • The checkerboard cake pattern. 50+ years ago alternating yellow and white cake was surely quite a surprise, cleverly “hidden” beneath the lemony frosting.
  • Layered pudding cake. Need I say more?
  • The tart and sweet taste of the lemon frosting. You can peel off the frosting recipe and make it for cupcakes or any other cake where you want a citrusy lemon appeal.Springtime Cake

Foodie Tips

  Mom’s Options For The Frosting: 1) Mix lemon juice into 2 packages (7 ounces each) butter-cream style frosting mix or; 2) Make your own delicious Lemon-Butter Frosting compliments of Mom’s recipe that pairs wonderfully with this cake! The instructions below presume we will be making scratch frosting, since that’s how I enjoyed it. The scratch frosting was super-simple to make and the taste was excellent!

  Tube pan vs. bundt pan. I didn’t know the difference until I was already into baking this recipe! Luckily my bundt wasn’t extremely fluted and the cake popped right out. But I was panicking that the batter was going to ooze all over my oven as the tube pan holds a little more batter than the typical bundt.

i. Time

Total prep: About 2 hours, including baking, cooling and chilling.

ii. Ingredients

for the cake:
1 package | angel food cake mix
6-8 or so | drops of yellow food coloring
1 package | lemon instant pudding
varies | milk or water (read directions on the pudding package)

for the frosting: (yields 2 ½ cups)
½ cup (1 stick) | butter, softened (my grandmother insisted on Falfurrias)
| cage free egg yolks
4 cups (1 pound) | confectioner’s sugar, sifted
3 tablespoons | lemon juice

iii. What to do

for the cake:

0.
Preheat your oven to 375°F.

1. While that’s prepping, in a large bowl prepare the cake mix. Spoon half the batter into a second bowl and add about 6-8 drops of yellow food color and stir well; leave the other batter original “white.”

2. Fill an ungreased 10-inch tube pan with alternating spoonfuls of yellow and white batters. Do not stir! I wound up with 3 layers of alternating colored batters in total; yours may vary.

3. Bake your cake mix in your preheated oven about 1 hour, or until done.

4. Remove the cake from the oven, turn the pan upside down onto a wire rack and cool completely.

5. Prepare the instant pudding mix and chill it about 10 minutes to allow it to thicken.
Springtime Cake Recipe Layer 1

6. Loosen and turn out the cake (mine literally fell out of the pan). Using a  large serrated knife to slice the cake into 3 horizontal layers. Spread the pudding between layers leaving the top of the cake plain.

7. Frost the top and sides of the cake (frosting recipe below).

Springtime Cake Recipe

for the frosting:

1.
With a hand mixer cream the butter until soft.

2. Blend in the egg yolks.

3. Add sugar a little at a time and alternate with the lemon juice.

4. Blend until everything is thick and creamy-smooth. The suspense is killing me! Let’s frost the cake and get to it!

Despite my excitement to devour this I was able to wait and chill my cake for 15 minutes or so. This step is totally optional but I like my citrusy cakes chilled and refreshing.

Yields 12-16 servings!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Scans Of My Mom “Betty’s” Original Springtime Cake + Frosting Recipes

Springtime Cake Recipe From Betty's Cook Nook

Springtime Cake From Betty's Cook Nook

Hats Off To You, Springtime Cake

Ready for my Mom’s Cuban Missile evacuation lists?
Here they are followed by a few comments from the “me” of today to yesterday.

What To Pack For The Cuban Missile Crisis List 1

What To Pack For The Cuban Missile Crisis List 2

What To Pack For The Cuban Missile Crisis List 3

What To Pack For The Cuban Missile Crisis List 4

What To Pack For The Cuban Missile Crisis List 5

  • Pink Baby Quilt – Since Mom and Dad only had two boys I thought this one was interesting. Then I was reminded that ultrasounds didn’t become popular until the 1980s so undoubtedly they received a pink blanket for what turned out to be baby boys. Surprise!
  • Snowsuits, Coveralls, and Flannel Shirts? In San Antonio? Alison noted a passage in the “Fallout Protection” book below that explained the wintry coverups: “Young people might be injured more by nuclear radiation than older people. This is because young people are more apt to absorb radioactive elements into their bones and internal organs than are older people.”
  • Water (5 Gallons) and Toilet Paper (4 rolls): I found these quantities disproportionate to what I would insist upon – more like 80 rolls of toilet paper and 5 boxes of wine… to get me through the weekend.
  • Bonus Reading Below: My Cousin Alison gave me links to so many awesome references about nuclear fallout. I know it’s weird to be posting about them here, but they are a blast from the past, so I’m sharing them.

President JFK’s Cuban Missle Crisis 10-22-62 Address:

A Fallout Shelter Audio Clip:

Fallout Protection: What to Know and Do

Family Shelter Designs

New Homeowner Opens Shelter Sealed Since 1961

A Special Treat: Something From the 80s


chicken supreme

Winner Winner Chicken DinnerWith a recipe calling for just a few ingredients, I was quite leery that this dish would delight the tastebuds. Turns out I was in for a chicken supreme surprise!

Chicken Supreme Recipe From Betty's Cook Nook

This is a surprisingly simple dish that pairs well with vegetables or potatoes. As a self-proclaimed carb monster you can likely guess what side I chose! I’m including *at no extra cost to you* the jalapeño mashers recipe I scored from H-E-B because these were really delicious and we’ll be making the mashers again soon. Details below!

For maximum enjoyment speed up the Mr. Bean video below to 8X original speed and let’s get on with the eating of the chicken!

foodie tips

  Dining for two? We reduced the portions below to and we were fully sa-tis-fied!

  Falfurrias butter? Yup! My Grandmother “Nanny” (Betty’s Mom) insisted on it. Don’t disappoint my Nanny!

i. ingredients

| small boneless chicken breasts
½ stick | falfurrias brand unsalted butter
to taste | kosher salt and fresh cracked pepper
| eggs, whites and yolks separated
¼ cup | parmesan cheese, grated
1 cup | fresh mushrooms, sliced
Chicken Supreme With Mushrooms Recipe

ii. what to do

1. Flatten the chicken breasts with a cleaver. Joe placed the breasts in cling film and pounded away. Remove the breasts from the film and season them with salt and pepper.

2. In a medium-sized pan over medium-high heat add ½ the butter then the chicken and sauté the breasts five minutes on each side. Set the chicken aside on a plate or platter.

Here's My Chicken Breast Sitting On The Side

This Is My Chicken Set Aside On A Plate. A Finely Plated Chicken, I Must Say!

3. In the same pan, sauté the fresh mushrooms with the remaining ¼ stick butter. Season with more salt and pepper to taste then set aside.

4. In a medium-sized bowl, beat the egg whites by hand until stiff, but not dry. In a separate bowl beat the egg yolks until thick and lemon-colored. Add the parmesan cheese to the egg yolks. Then gently fold in the egg whites.

5. Place the sautéed chicken breasts in a warmed casserole dish. Cover the breasts with the sautéed mushroom mixture and pour the egg mixture on top.

6. Place your chicken supreme in a 450°F degree oven for 10 minutes until puffed and slightly brown.

Yields 2-3 servings, depending on the size of your chicken breasts!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Chicken Supreme Original Recipe Scan

A Scan Of Mom’s Original Recipe For Chicken Supreme – Could The Recipe Headline Indicate This Is From Susan Lucci’s Kitchen?

Jalapeno Mashers Recipe From Betty's Cook Nook
BONUS RECIPE : Jalapeño Mashers

While this is not one of my Mom “Betty’s” recipes I think she would love it as much as I did. The cheesy jalapeño ‘kick’ pairs well with chicken supreme. So here goes:

| large potatoes (we used russets)
½ stick | butter
1 cup | heavy cream
½ teaspoon | salt (to taste)
½ cup | robert’s reserve jalapeño pepper dip
handful | cheese (optional)
handful | fresh jalapeño, diced

Peel the potatoes and cut them into chunks. Boil the potatoes in chicken stock or water until “fork tender.”

Mash the potatoes to desired consistency and add the butter and cream. Whip the potatoes with a mixer or spatula (we used a mixer). Add Roberts Reserve Jalapeño Dip and stir.

Transfer to a baking dish, top with grated cheese and bake at 375°F for about 10 minutes. Garnish with finely diced fresh jalapeño! Enjoy!

Jalapeño Mashers Recipe

A Scan Of The Jalapeño Mashers Recipe I Scored At H-E-B Round Rock


baked swiss cauliflower

A Baked Swiss Cauliflower Recipe From Bettys Cook Nook
Move Over, Green Bean Casserole…

…there’s a hot, new dish in town and it’s this Baked Swiss Cauliflower recipe!

Before reading the ingredients for this dish I had serious self doubt about how many spoonfuls of this stuff would make it past my proverbial piehole. One plate later and I was ready for a refill.

And  s t r e t c h  pants!

Beth Calkins of Nashville, Tennessee – I don’t know anything about your life outside this recipe but it must have been a kinder, gentler place where sweet, sweet swiss cauliflower rained from the heavens!

Lucky for me my Mom could read between the lines; she knew that anything with cheese and butter becomes a fast, fond feeding moment destined to be recreated.

Ding! Ding! Ding! This just in – come Thanksgiving 2014 this Baked Swiss Cauliflower recipe has secured a guaranteed place at our Thanksgiving table.

Foodie Tips ~

  New to Betty’s Cook Nook? “Butter” is shorthand for “Falfurrias Brand Butter.” It’s what my Grandmother “Nanny” loved near and dear, so it’s naturally the only butter allowed past the threshold.

  Don’t discard the 3 egg whites (below)! I made an egg white omelette the morning after I made this dish and I became a better person because of it. Whoops. Did I say better? I meant butterand cheese! They both made my egg white omelette their new BFF, along with some chopped green onions. Just sayin’.

i. ingredients

| large head of cauliflower
½ cup | bread crumbs
2 ¾ cups | swiss cheese, shredded
1 ½ cups | half and half
| egg yolks, beaten
¼ teaspoon | ground nutmeg
½ teaspoon | salt
¼ teaspoon | fresh cracked pepper
¼ cup | melted falfurrias brand butter

Baked Swiss Cauliflower Flowerets

ii. what to do

0. Preheat oven to 350°F.

1. Wash the cauliflower and discard the green leaves. Break cauliflower into flowerets and place in a medium-sized pot.

2. Cook, covered, 10 minutes in a small amount of boiling salted water. Drain.

Baked Swiss Cauliflower Cheese

3. Place the cooked cauliflower in a buttered 1 ½-quart shallow baking dish. Combine the remaining ingredients – except the butter – and pour over the cauliflower. Drizzle the melter butter over top.

4. Bake for 15-20 minutes or until the top is golden brown.

Yields about 6 servings.

Here’s a scan of Mom’s original recipe!

A Baked Swiss Cauliflower Recipe