Tag: cake

Now What?

The 2012 harvest season has ended for us. The guys are wrapping up the tillage, and should be done some time this afternoon. Many of our friends and family ask us, “Now what?” Some may assume that we kick back and take it easy until spring work starts again. While the most physical part of the work is finished for this crop year, we are not done with our work.

Jonathan and our youngest daughter, Laura, will be headed for a 16 day missions trip to Tanzania next week. They will be working at the Kikatiti school – a place that our church has sponsored for many years. They will be bringing many used eyeglasses with them, and some of the team will be matching vision needs with the glasses we bring. Others on the team will be doing some maintenance work. Laura and a few other women will be teaching girls how to use the sewing machine the was purchased for the school. They will work on the basics of sewing, with the hopes of teaching them how to make things to sell. After they finish their work at the school, they will be going on a safari. How cool! I am very excited for them, yet a tad nervous about keeping things going here by myself.

In the winter, we still have pig chores to attend to, and a lot of paperwork. It is also the time of year when we take a serious look at what varieties of seeds we want to grow next year. We have a yield monitor in the combine, and we’ll print out the yield maps to see what varieties we want to plant again and what varieties we will drop.  We store all of our crops in grain bins, and will be selling throughout the fall and into next year. We work with our buyers to arrange hauling dates that work well with both of our schedules – although sometimes it would be nice if the weather would cooperate on the cold winter days!

Both Jonathan and I will be attending meetings this winter. They are sort of like our continuing education classes. So far, we have the Minnesota Farm Bureau Annual meeting, and three organic conferences on the schedule. I will also have a few meetings for various other committees I am on. I love winter meetings, and networking with other farmers. The education components can really help set the tone for the coming crop season as well. It doesn’t matter what kind of farming you do, it is always helpful to see what is the latest and greatest thing.

Winter is also when I get to have fun in the kitchen. I have been collecting recipes from blogs over the past year, and am excited to have the time to try ones I haven’t gotten to yet.  When the kids all went to college, I warned Jonathan that I may be trying out all kinds of new recipes. He is pretty game to try what I come up with, fortunately!

One of the first recipes sent to me by my good friend is one I have posted above my stove. I see it every day, and have been patiently waiting until I have the time to whip up a batch. This is one that will require an event to bring them to, otherwise I will want to eat them all!

This blog is written in a combination of Swedish and English. The writers culinary passions are rivaled by her photography. This blog is a treat for both the eyes and the taste buds! The first recipe I want to try is her Perfect Expresso Chocolate Cupcakes.  Call Me Cupcake

Another blog that I thought was fun, and had a yummy looking recipe for Mocha Cupcakes with Espresso Buttercream Frosting, is the Brown Eyed Baker. (Notice a theme here?) Her blogging style is one I enjoy reading.  Brown Eyed Baker

On the savory side of things, since we cannot live on cupcakes alone, is a Gratin recipe from Dairy Carrie. This is another blog that has a writing style that I really like, along with some great recipes and awesome information about her dairy farm.

I love, love, love reading cookbooks. I read them like some people read novels. I picked this one up on a shopping trip with my girls, and can’t wait to try out many yummy looking recipes.  This should keep me busy for the winter!

Okay, I’ve given you three blogs and one book to find. I would love to hear about your favorite blogs and cookbooks!

New Recipe Time – Chocoflan Cake (With Photos!)

We’ll start this story way back in March of 1993. Jonathan went to Ecuador on a short term missions project, and to see his sister who was a missionary there at the time.  While there, he experienced an excellent dessert called Flan. Thanks to the Food Network and the internet, we all probably have heard of it now. At the time, however, it seemed way too hard to attempt to make.

Fast forward 19 years. We are now in a newly formed Dinner Club where the hosts choose a menu and divvy up the courses of the meal to the attendees. Jonathan and I were asked to bring the dessert, which I thought was awesome. The whole evening was based on Rick Bayless and his Frontera recipes.  We had the choice of making….wait for it….Flan de Cafe or Chocoflan!  Jonathan was pretty excited that at last I would learn how to make this dessert.

I read through both recipes, and settled on the Chocoflan. I had more of the ingredients on hand, and a pan that it would fit in. I cheated a little bit, and made a test cake the day before our dinner party. Good thing. More about that later.

Here is the process, with the recipe…and in true Bredlow fashion, a few modifications.

The recipe calls for a 10 inch round cake pan with three inch sides. I couldn’t find one in Williams Sonoma when I was at the Mall of America the last time, so I started looking online for ideas.  I came across a video from Chef Marcela Valladolid from Food Network, where she made basically the same cake in a Bundt pan.  Excellent idea!

For the mold (Bundt pan) you will need

  • a little softened butter and some flour
  • 1 cup store-bought or homemade cajeta (goat milk caramel)

I found an 8 ounce jar of goat milk caramel at Williams Sonoma, which was the only “exotic” ingredient.

The goat milk caramel along with some of the wet ingredients.

Butter and flour the pan as you would for making any cake (or used a spray like Baker’s Joy or Pillsbury Baking Spray with Flour).

Pour the caramel into the bottom of the pan, and swirl it around a bit to spread it up the sides about a 1/2 inch.

For the cake:

  • 5 ounces (10 tablespoons) butter, slightly softened
  • 1 cup sugar
  • 1 egg
  • 3 tablespoons espresso or 2 tablespoons espresso powder dissolved in 1 1/2 tablespoons hot water
  • 3/4 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup plus 1 tablespoon cocoa powder (not Dutch process)
  • 9 ounces buttermilk

Preheat the oven to 350 degrees.  Heat water for a water bath. Use a pan with high sides to put the cake pan in for the water bath. Sift the flours, baking powder, baking soda, and cocoa powder together. Set aside. With an electric mixer (use the flat beater if you can), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso.  Add half of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for one minute.

Sifting the flours, cocoa powder, baking powder and baking soda

For the Flan:

  • 1 12 ounce can evaporated milk
  • 1 14 ounce can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla extract
Vanilla made with Madagascar vanilla beans and Prairie Grains Organic Vodka, and the rest of the flan ingredients.

Blend until smooth.

Flan ingredients in the blender.

Put cake batter in Bundt pan over the caramel

Cake batter in pan – layered over caramel

Gently pour flan mixture over cake batter.  It works well to pour the flan mixture into a small ladle and let it over flow.  (I couldn’t do that for the photo…my hands were full!)

Gently pour mixture over cake batter.

Place roasting pan and Bundt pan into the oven. Pour hot water up to an inch deep in cake pan surrounding the Bundt pan. Do not put water into the Bundt pan…just around it. While you are doing this step, you will notice the cake batter floating to the top of the pan. This is a good thing!

Batter is floating to the top. I used a Wilton 1/2 sheet pan for the water bath. You want the custard to cook gently, thus the water bath.

Bake for 50-55 minutes, until the surface of the cake is firm to the touch, except the very center. (Using the Bundt, the center will be done, however, the cake may jiggle a little bit. That’s okay.)

Remove from the water bath and cool to room temperature. This will take longer than one hour.  Remember earlier when I mentioned that it was a good thing that I tested this recipe? If you turn the cake out too soon, the flan layer will slide right off of the cake layer. Still delicious, just not very pretty. At all.

I put my cake in the refrigerator for a few hours to make sure it was chilled, and firm enough, to unmold.  Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two firmly together, then flip the two of them over. Gently jiggle the pan back and forth several times to ensure that the cake/flan has dropped, then remove the pan. Scrape any remaining cajeta from the mold onto the cake.

This is how ours looked right before serving to our Dinner Club:

It was absolutely delicioso!  It is very rich, so we served coffee with it, which brought out the cocoa really well. I will most definitely be making this one again!

Now that I have this cake figured out, I’m thinking a caramel flan can’t be that hard!

The Power of Bundt Cake (part 1)

Last spring, my husband, Jonathan, received a phone call from one of our corn buyers.  This buyer uses some of our organic corn to make vodka for other companies.  They wondered if we would be interested in hosting three people who would be in the area to visit the corn plant and organic vodka bottling plant where their product is processed.  We have had the privilege of hosting Dean Phillips and his marketing team when they rolled out Prairie Grains Organic Vodka.  We love to tell people our farming story, so we thought it would be alright to host another group.   We were given a date, along with their names and the names of their companies.  This is when things got a little interesting, and nerve wracking for me.  Two of our guests were from Chatham Imports of New York City.  I don’t know if you have the same stereotypes that I do, but I instantly felt that I was too redneck to be their host!

The day of their visit, the weather was warm and beautiful. The sky was a gorgeous blue, without a single cloud – a perfect day!

They pulled up in a chauffeured Lincoln Town Car.  Not something you see very often in this part of Minnesota! I had to laugh when the driver was eating his lunch…being watched by two farm cats perched on the roof and hood of his shiny car.

We invited Joe, Connie, and  Jim into the house, and visited over “a little lunch” of Lemon Bundt Cake, coffee, water, and juice.  All three were very interested in the process of a farm becoming certified organic, and asked many questions.  After we finished visiting in the house, we brought them outside for a tour of our farm.  They were pretty intrigued with all of the equipment that we showed them. We explained what the different pieces of tillage equipment do, and whether we use it in the spring, summer, or fall.  They had the opportunity to sit in the combine, and hear how the grain gets harvested.  We tried to answer all of their questions regarding the farm, organic farming, and if I really did make my Bundt cake from scratch.

We found Joe and Connie to be very warm and friendly. The 2.5 hours they spent on our farm really flew by.   They invited us out to New York City to visit them and see their company, which planted an idea in our heads.  But that story will have to wait…

Lemon Bundt Cake

Cake:

1 package lemon cake mix

1 package lemon pudding (not instant)

¾ cup oil

¾ cup water

4 large eggs

1 teaspoon butter extract

1 teaspoon vanilla

Filling: Mix in small bowl

2 teaspoons cinnamon

½ cup chopped pecans

½ cup brown sugar

Put all cake ingredients in mixer bowl and beat for 8 minutes at high speed.  Grease and flour bundt or tube-type pan.  Reserve 1 cup of cake batter; pour remaining batter into prepared pan. Spoon filling onto batter, being careful that filling does not touch sides of pan. Pour reserved batter on top. Run knife through batter to swirl filling into batter. Bake in a preheated 350o oven for 45-50 minutes.  Cool for 10 minutes before turning out onto platter.