Bake For Family Fun Month

Scalloped Potatoes image courtesy of Food Network Kitchen

Second is my favorite recipe for “Creamy Scalloped Potatoes,” courtesy of the 1978 Betty Crocker cookbook (the recipe is now available on Betty Crocker.com). 

Ingredients:

• 2 pounds (about 6 medium) potatoes
• 3 Tbsp butter
• 3 Tbsp flour
• 1 tsp salt
• ¼ tsp pepper
• 2½ cups milk
• 1 small onion, finely chopped (about ¼ cup)
• 1 Tbsp butter (cut up and set aside)

SARA’S TIP: I prefer to use Yukon Gold potatoes, as they are delicious and their texture is creamy.

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare the potatoes for boiling (scrub and peel if desired); cut into enough thin slices to measure about 4 cups, about ⅛-inch thin slices. Heat 3 Tbsp of butter in a 2-quart saucepan over low heat until melted. Blend in flour, salt and pepper.
2. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in the milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
3. Arrange potatoes in a greased 2-quart casserole in 3 layers, topping each of the first two layers with ½ of the onion and ⅓ of the white sauce. Top with remaining potatoes and white sauce. 
4. Dot with 1 Tbsp butter. Cover and bake in the preheated oven for 30 minutes. Uncover and continue to bake at 350 degrees for 1 hour to 1 hour and 10 minutes longer until the potatoes are tender and golden brown. Let stand for 5 to 10 minutes before serving.

Yields: 6 servings

Chocolate Chip Pound Cake image courtesy of: Jamhands.net

Third was my grandmother’s favorite recipe for homemade “Chocolate Chip Pound Cake” (courtesy of the website, Jamhands.net). She baked this very moist pound cake for every special family gathering and baked an extra cake to send home with one of my aunts, who also loves this cake. My aunt still loves to bake this pound cake for her own family (it is their favorite dessert to pair with vanilla ice cream).

Ingredients:

• 1 (18.25-ounce) package of yellow cake mix (without pudding)
• 1 (5.9-ounce) package of chocolate instant pudding mix
• ½ cup sugar
• ⅔ cup water
• ¾ cup vegetable oil
• 1 (8-ounce) container sour cream
• 4 large eggs
• 6 ounces semisweet chocolate mini-morsels (I used less)
• Powdered sugar

SARA’S TIP: Dredge the chocolate mini-morsels in flour first so they do not sink to the bottom of the pan.

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10″ Bundt pan and set it aside.
2. Beat the first 5 ingredients in a large mixing bowl at medium speed of an electric mixer for about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into the prepared Bundt pan.
3. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and cool completely on the wire rack. Sprinkle it with powdered sugar before serving.

Yields: 1 (10″) Cake

Recipe adapted from Christmas with Southern Living 1999

Fourth is my own recipe (with step-by-step photos) for homemade “Black Bean Avocado Nachos.” You can create whatever nacho sheet pan meal you desire (there are countless flavor combinations). Included in this blog is a very helpful book, which is also linked below in the extensive list of additional resources from our CCPL catalog: Nachos for Dinner: Surprising Sheet Pan Meals the Whole Family Will Love by Dan Whalen. 

Ingredients:

• 1 bag of corn chips (I use Tostitos Scoops)
• 1 bag Monterey Jack cheese or CoJack cheese
• 1 (15.5 oz) can black beans such as this brand OR 1 (15.5 oz) can of refried beans such as this brand
• 1 ripe avocado (or your favorite guacamole such as this brand)
• 1 (15.5 oz) jar salsa – I use Tostitos Medium Restaurant Style Salsa
• 1 large 9x13x2’’ baking pan
• Parchment paper

SARA’S TIP: If desired (as pictured above), you may add chunks of fresh avocado for extra creaminess. Only add to the portions you plan to eat because I think avocado tastes best when freshly sliced. Click here for great tips (and photos) on how to cut and peel a ripe avocado safely.

Directions:

1.  Preheat your oven to 375 degrees Fahrenheit. Cover a large 9x13x2’’ baking pan with parchment paper, and spread out your favorite corn chips over the entire baking sheet on top of the paper. Open the can of black beans or refried beans (if using black beans, I prefer to rinse and drain the beans first). Place a large spoonful of black beans or refried beans onto each corn chip.
2. Open the jar of salsa and, once again, place a large spoonful of salsa onto each corn chip on top of the black beans (or refried beans).
3. If using a ripe avocado, wash it first and then carefully slice it open, pit it, score it, and scoop the soft chunks into a bowl, gently mashing them together. You can add whatever you want (I keep it simple and add ground pepper, a pinch of sea salt, and freshly squeezed lemon juice). Place spoonfuls of the mashed avocado onto each corn chip, on top of the beans and salsa. For a quicker option, use your favorite brand of premade guacamole from the store.
4. Sprinkle the Monterey Jack (or CoJack) cheese all over the top of the nachos, thoroughly coating the entire pile. It is up to you how much cheese you would like to use (I prefer very cheesy nachos).
5. Bake in the preheated oven for about 15 minutes or until the cheese is completely melted and bubbling over the nachos. Plate and serve immediately.

Yields: One 9x13x2’’ baking pan of nachos

Chocolate Carrot Cake images courtesy of Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures

Fifth is a recipe courtesy of celebrity chef John Kanell. It is a homemade “Chocolate Carrot Cake” (this recipe can be found on pages 234-236 of his newest cookbook, Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures).

Ingredients:

(FOR THE CAKE)

• Nonstick baking spray
• Parchment paper (3 pieces)
• 2 ½ cups (300g) all-purpose flour
• ½ cup (40g) unsweetened Dutch-process cocoa powder
• 2 tsp baking powder
• 1 ½ tsp kosher salt
• 1 tsp baking soda
• 1 tsp espresso powder
• 1 Tbsp ground cinnamon
• ¾ tsp ground allspice
• ½ tsp ground cardamom
• 1 cup (115g) toasted pecans, finely chopped
• 1 ⅓  cups (266g) granulated sugar
• ½ cup (110g) firmly packed light brown sugar
• 4 large eggs, room temperature
• ½ cup (1 stick/113g) unsalted butter, melted
• ½ cup (120ml) vegetable oil
• ½ cup (140g) applesauce
• ¼ cup (55g) sour cream
• 2 tsp vanilla extract
• 1 pound (450g) carrots, peeled and grated
• 3 ½ ounces (100g) grated or finely chopped dark chocolate

Ingredients:

(FOR THE CANDIED CARROTS)

• 1 cup (200g) granulated sugar
• 1 large carrot, peeled and shaved into thin strips (about 24 strips)

Ingredients:

(FOR THE FROSTING)

• 2 (8-ounce/226g) blocks cream cheese, room temperature
• 1 cup (2 sticks/226g) unsalted butter, room temperature
• 1 tablespoon orange zest (from about 1 large orange)
• ½ tsp vanilla extract
• ¼ tsp kosher salt
• 1 ½ pounds (5 ⅔ cups/675g) powdered sugar
• Shaved chocolate curls for garnish

Directions:

(FOR THE CAKE)

1. Preheat the oven to 350 degrees Fahrenheit. Spray three (8-inch) round cake pans with baking spray. Add a round piece of parchment paper to the bottom of each pan and lightly spray again. Wrap the outside of the pans with water-soaked fabric baking strips, if desired. Set aside.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, baking soda, espresso, cinnamon, allspice, and cardamom.
3. In a small bowl, add the chopped pecans and 1 Tbsp of the flour mixture and toss to coat. Set aside.
4. In a large bowl, whisk together the sugars, eggs, melted butter, oil, applesauce, sour cream, and vanilla. Add the flour mixture and whisk just until combined. Fold in the carrots, pecans, and chopped chocolate just until incorporated. Divide the batter evenly between the prepared cake pans.
5. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
6. Transfer the pans to a wire rack to let the layers cool completely.

Directions:

(FOR THE CANDIED CARROTS)

1. Preheat the oven to 225 degrees Fahrenheit. Set a wire rack inside a baking sheet and set aside.
2. In a small saucepan over medium heat, add the sugar and 1 cup of water. Stir until the sugar dissolves, and add the carrots. Cook until the carrots are softened and start to appear translucent, about 15 minutes. Lay the carrot strips in a single layer on the wire rack.
3. Bake until the carrots are tacky but not firm or dry when touched, 15 to 20 minutes. While the carrots are still warm, quickly spiral them around the handle of a silicone spatula or wooden spoon and return them to the wire rack. Let the carrot spirals cool at room temperature until hard, at least 1 hour. (If they harden while you are working, place the tray back in the oven for a few minutes to warm them back up).

Directions:

(FOR THE FROSTING)

1. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat on medium-high speed until smooth and fluffy, about 3 minutes. Add the orange zest, vanilla, and salt and beat until combined. Reduce the mixer speed to low and slowly add the powdered sugar, stopping frequently to scrape down the bowl. Continue beating on medium speed for 1 minute, until very fluffy.
2. Set one of the cooled cake layers on a cake stand or serving plate. Spread 1 ½ cups of the frosting on top of the cake. Top with another layer and repeat with more frosting. Top with the remaining cake layer and chill for 30 minutes.
3. Frost the outside of the cake with the remaining frosting and decorate with the chocolate curls. Chill for at least 1 more hour before serving. Top with the candied carrots just before serving.

Yields: 1 (3-Layer) 8’’ Cake