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Going to the hair dresser’s is an event for us. My sous-chef dish-washing mom has hair that grows at an alarming rate. Many people envy her beautiful thick silver hair. To her it just means getting it cut every three weeks! We have two friends that live in nearby towns and they also go to the same hair dresser every three weeks. The calendar is set and every 3 weeks when we gather – it’s a party (or a gab session to be exact.) Hairdressers Carissa and Ginger are busy cutting hair while the rest of us meet, greet, catch up and we always talk – food!
Carissa, who has a softer than silk southern voice, asked me if I had made the strawberry cake recipe from the Tennessee Home and Farm magazine. I told her I saw the recipe but hadn’t made the cake. She laughed and said she actually made it — a cake from scratch, which brought laughter from the rest of us. Carissa is a wife, mother, sister, daughter, friend and business woman. Rarely does she have time to bake — let along from scratch! She went on to say her family loved it and she was already planning to make it again. Now I paying attention! Immediately Carissa stopped the shampooing, cutting, blow drying and sent me a text with the recipe attached. Yes, she had it stored in her phone. :)
Strawberries are in season in Florida and California. Most places in the country we can buy shipped-in fresh strawberries. Run, don’t walk to the store and buy some. You are going to want to make this cake for Easter dinner. Or supper the night before or lunch the day after.
DO NOT worry that this looks like pink pepto bismol!
The cake is dense and moist, packed with flavor and crowned with a frosting made like butte cream but loaded with fresh mashed strawberries.
Your dinner table with be pretty in pink this Easter!
~Easter Blessings, Catherine
John 11:25-26 Jesus said to her, “I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die. (NIV)
Sweet, yet tart, dense and moist, this made-from-scratch cake will be a family favorite for years to come!
2 cups self-rising flour
2 cups sugar
1 cup canola oil
1 cup milk
1/4 cup fresh strawberries, mashed
1 small box dry strawberry jello
1/2 stick butter, softened
3 to 4 cups powdered sugar
1/4 cup strawberries, mashed
Mix all cake batter ingredients and pour into a greased 9" x 13" pan.
Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth. Add powdered sugar and strawberry mash to your desired consistency. Mix well before adding more sugar or strawberries.
Once cake is cooled, spread the icing on the cake.
Store the cake in the refrigerator. The cake is best when chilled for at least 2 hours before serving. Remove from refrigerator 15 minutes before serving.
This recipe may take longer to bake, depending on the type of baking pan and oven used.
The frosting can be runny because of the strawberry juice. Add powdered sugar as needed to make a medium-thick frosting.
Adapted from recipe by Karen Norton, TN Home and Farm
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Okay, first things first. If you receive an email feed from my blog and the pictures aren’t showing … it means operator error on my part Please just click on the heading that usually appears in blue. It will take you directly to my blog and with any luck at all … PICTURES! I do always try to have one or two pictures in the beginning of the blog. If you didn’t click on the blog title and link to my post yesterday you may have missed this picture: Or possibly this one:
Okay, moving one. This week I was reading a blog post from Joy The Baker. titled “Why We Use Unsalted Butter.” This immediately got my attention because … well, I don’t always use unsalted butter. Ooops! So I read through her post and was amazed at what I didn’t know! So, I am going out on a limb here … thinking maybe there is something about unsalted butter that you don’t know. So, from Joy The Baker, here is what she said.
Why do we use unsalted butter in baking? Is it really that important? YES. Yes, it is. Butter is my go-to fat in the kitchen. Olive oil is nice. Coconut oil is lovely. Butter gets the job done!
Butter is typically made from cow’s milk and consists of mostly butterfats. Low fat butter is suspicious, at best. Butter is generally about 80% fat, with the remaining 20% consisting of water and milk solids.
You have a choice when you go to the grocery: salted or unsalted butter. If you’re thinking about slathering your butter on a baguette, perhaps you’ll reach for the salted butter. If you’re baking a cobbler, perhaps you’ll reach for the unsalted butter. If you’re bargain shopping, perhaps you’ll reach for the cheapest butter on the shelves.
Buy unsalted butter always!
- Unsalted butter ensures that you can control the amount of salt you add to your cakes, cookies and Strawberry Cream Puffs. Different companies add different amounts of salt to their butter. How are you to know how salty your butter is, and how you should adjust the salt in your recipe? It’s too much of a guessing game. Removing the salt from the butter equation puts you in charge of your cookie salting.
- Salt is a preservative. Salted butter has a longer shelf life than unsalted butter. That means that unsalted butter is typically fresher.
- Salt can mask flavors! You may not be able to taste or smell if your butter is off because clever clever salt can mask funky taste and odors. Tricky.
Does butter reeeaaallllyyy go bad?
Heck yes it does! Unsalted butter lasts about 3 months (although I really don’t like to let it sit around the house this long). Salted butter lasts for just over 5 months (that’s so long, right?). If you think your butter might be off, give it a good sniff. The nose always knows. Also, slice your butter. Is the inside the same color as the outside… or is the outside a darker casing around the butter? Bad butter is two different colors.
What happens if I use bad butter? The world will end…
Thank you Joy for sharing this info. I know I have had butter in the frig that was dark on the outside, light inside … ooops. I am quite certain I have “over-salted” in the past and didn’t even know it From now on … ONLY UNSALTED BUTTER FOR ME!
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