Welcome to Soul Food Lovers' Newsletter
What’s Inside This Issue, Volume #029
To All Mothers- Happy Mother’s Day!
Welcome New Subscribers
Feature Article: Mother’s Day Tribute
My Experience Making a Spring Form Cake
Spring Form Cake Recipes
Cassandra’s Cooking Tips
Link to Your Gift
Soul Food Resource Center
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Mom’s Special Day
Everyone associates their mom with cooking in some form or fashion. Even if your mom wasn’t the best cook, the fact that she cooked it at all is still very special during this time of year. In addition to the traditional baked ham with pineapples, we all remember a special recipe that our mom made on Mother’s Day. Some of our moms are no longer with us, but the memories she created will never be forgotten.
In honor of moms everywhere, I have compiled special menus just for Mother’s day including breakfast, bunch, and dinner menus along with recipes. Check out the links below:
Mother's Day Menus
Also check out other great recipes in the Recipe Center
More Mother’s Day Recipes
My Experience Making a Spring Form Cake
by Cassandra Harrell
I have been hearing a lot of talk about making a cake in a spring form pan so I decided to try it for myself. I thought I would try this with a box cake mix since I couldn’t stand to see my scratch cake batter all over the bottom of my oven if it didn’t work out. These are the steps I used:
1. I purchased a cake mix and made a simple cake.
2. I lined the pan with wax paper to help prevent the cake from sticking to the bottom of the pan. This also works well for baking in a regular baking pan.
3. For extra protection and for my own peace of mind, I also lined the bottom of the outside of the pan with aluminum foil to help prevent any leaking if the wax paper wasn’t enough protection. Make sure the clips on the side that holds everything together are closed securely before putting the batter in the pan.
4. Then I placed the cake on a baking sheet for even more protection. I admit that I opened the oven door to check on the cake more times than I should have but I wanted to make sure there were no surprises waiting for me later.
5. After the cake cooled for a while, I removed the cake from the oven and there were no signs that the batter had leaked out. The cake seem to bake up just fine.
The aluminum foil that I placed on the outside of the pan was clean and the batter did stay inside the spring form pan.
So yes, you can bake a regular cake in a spring form pan. I don’t think wrapping foil around the pan is necessary if you make sure everything else is secure, however I would still place the pan on a baking sheet and I would also suggest lining the pan with wax paper to help the cake release easy.
Do you have a cooking story you want to share with everyone? Just send it to me at Contact Us!
Below are recipes that you can try with your spring form pan:
BLUEBERRY CRUMB CAKE
1/2cup granulated sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup butter or margarine, softened
2 cups all-purpose flour
¾ cup granulated sugar
¼ cup shortening
¾ cup regular milk
2 ½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh or frozen organic blueberries
(thawed and drained)
½ cup powdered sugar
¼ teaspoon vanilla
1 to 1 ½ teaspoons hot water
Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.
REFRESHING LEMON DESSERT
¾ cup all-purpose flour
½ cup butter or margarine, softened
¼ cup powdered sugar
1 box (6-serving size) lemon pudding and pie filling mix (not instant)
½ cup granulated sugar
¼ cup water
2 egg yolks
2 cups water
1 package (8 oz) cream cheese, cut into cubes
2 cups miniature marshmallows
2 cups frozen whipped topping, thawed, or whipped cream
Heat oven to 400°F. In medium bowl, beat all pastry ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 9-inch springform pan. Bake 12 to 15 minutes or until golden brown. Cool completely.
Make pudding mix as directed on box for pudding, using granulated sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust.
Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run knife along side of pan to loosen dessert; remove side of pan. Store in refrigerator.
PUMPKIN BREAD PUDDING
1 cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups regular milk
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
6 cups bread cubes
½ cup currants
½ cup chopped pecans
16 pecan halves
Cream or ice cream, if desired
Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
Recipes are from Betty Crocker
CASSANDRA’S BAKING TIPS
Below are common cake baking problems with possible solutions.
· Problem: Cake sticks to pan: Cake cooled in pan to long or pan not greased and floured properly.
Solution: Make sure the entire baking area of pan is greased and floured properly.
· Problem Dry Texture: Cake baked too long, not enough shortening or sugar or too much flour or leavening.
Solution: Cake should be baked for the right amount of time. Never slack on main ingredients such a flour or sugar. And always level off cups and spoons appropriately.
· Problem: Cake falls: Oven not hot enough, insufficient baking time, under mixing, opening oven door too soon or too often during baking.
Solution: The oven should be heated to the correct temperature according to the recipe. Never guess on this. Not mixing the batter enough will cause your cake to fall because the ingredients are not blended properly. And I know we all are guilty of opening the oven while baking. A quick peak is not bad, but constantly opening and closing the oven will cause too much air to enter the over and will result in a cake that drops or falls.
· Problem: Cake peaks up in the center. Oven too hot at start of baking, not enough liquid or too much flour.
Solution: Again make sure the temperature for baking a particular cake is correct. Too much or too little of main ingredients such as liquids or flour will call peaks in the center of the cake.
· Problem: Cake cracks and falls apart: Cake was removed from pan too soon, too much shortening, sugar or leavening.
Solution: Always measure your ingredients carefully to prevent this from happening. To prevent a cheese cake from cracking down the middle, place a pan of hot water on the baking rack under the cheese cake. The steam and moisture will stop it from cracking.
Watch for more exciting cooking tips next month!
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Until Next Time
Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.
Editor & Soul Food Advisor
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