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Texas Cooking
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Cookbook with over 700 recipes, Texas-style cooking and fun.
Cookbook with over 700 recipes, Texas-style cooking and fun.

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Strawberry Coffee Cake 2.0

We have had a good recipe for Strawberry Coffee Cake om Texas Cooking for a long time. When I made it last, which must have been six or seven years ago, I remembered think that the final result was too much cake and not enough strawberry.

This week I decided to add a little something extra which clearly improves it. Unlike many other Strawberry Coffee Cake recipes, ours is big! (You could call it Texas-sized!) It's made in a nine-by-thirteen-inch pan. To make it, you mix up the batter and pour over half of it in so there is a layer across the bottom of the entire pan. Instead of just using a large jar of strawberry preserves, I also mashed up half a pint of fresh strawberries with my pastry blender. Then I mixed them all together. It's a ripe, red mixture that gives the whole cake a strawberry jammy taste.

Make it and bring it to work for the next office potluck. You'll be a star!

Get the RECIPE http://www.texascooking.com/recipes/strawberry_coffee_cake.htm
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Spring is here! And berries are on sale at the grocery store. There's no better a time to make our recipe for Blueberry Tea Bread. It's a quick bread - it's easy! Just make sure you have a nine-by-five loaf pan. Enjoy!
http://www.texascooking.com/recipes/blueberry_tea_bread.htm
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Hey kids! Try this!
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Today's Recipe of the Week newsletter features Wild West Chili.
Wild West Chili
Wild West Chili
texascooking.com
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Ambrosia Thanksgiving
We hope everyone had a wonderful Thanksgiving.  This year, amongst other things, we made our recipe for Ambrosia. 

This wasn't your grandmother's fruit salad.  It was fresh, crisp, sweet and creamy.  I made it shortly before we all sat down at the table.  Since this didn't require cooking in an oven, I was able to stay safely away from that most hectic part of the kitchen during zero hour.
http://www.texascooking.com/recipes/ambrosia.htm
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Sorry, We're Pancakes
Remaking Magnolia Cafe's Gingerbread Pancakes Recipe

Back around 2003, Austin's breakfast restaurant institution Magnolia Cafe released an official recipe for their gingerbread pancakes , in combination with being featured on the Food Network.  [http://www.foodnetwork.com/recipes/magnolia-cafes-gingerbread-pancakes-recipe.html] Fast forward to 2014, and this recipe has percolated around the web in its exact same form.  It's been a pancake recipe set in aspic, so to speak.

After making this recipe at home, I believe I can more closely reproduce the restaurant experience., so we're publishing our modified recipe with a few minor variations.  As an Austin resident for over 25 years, I've eaten these pancakes dozens of times at Magnolia Cafe.  A short stack order returns a sturdy plate holding two dark brown pancakes the size of a human face.  (Is the face in Mary in there?)

Only order a regular stack if you're deliberately trying to gain weight.  The published recipe produced pancakes too light in color.  Also, the batter was viscous, and could use more liquid.  Also, if you're trying to duplicate the restaurant experience, we're going to have to specify ladling 1/2 cup measurements. 

In our revised version, I'm specifying dark brown sugar.  Second, we subscribe to the universal principle that  more coffee is a good solution everything in general, so we're increasing the amount from 1/4 cup to one half. 

The pancakes are aromatic.  You can fine tune that when cooking by grinding in additional fresh nutmeg from a nutmeg grinder. 

I'm not a big fan of syrup at restaurants, because it's the cheap stuff.  Feel free to pour maple syrup on these pancakes.  Or, for a lighter touch, just apply butter and shake powdered sugar over them. 

What goes with pancakes?  Bacon, of course.  And fresh fruit washes the palate.  And if you're ever visiting Austin, make it a point to eat at one of the two Magnolia Cafe locations and try these pancakes.  Don't forget, they're open 24 hours.

Recipe: http://www.texascooking.com/recipes/magcafegingerpan.htm
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Homemade Peanut Patties

Cooler Fall weather means it is a good time to practice candy-making skills.  To do this, let's turn that that favorite impulse item from Tex-Mex restaurants: Peanut Patties. These colorful confections are not as difficult as making chocolate fudge, but, it's it is also candy, contain many of the same cooking lessons.

Learn to hit the magic "soft ball stage" when cooking, and you've absolutely must be using a good, solid saucepan that disperses heat evenly.  

When finished, the texture of the peanut patties should be like that of a chewy candy bar.  If it's different, you cooked them too long.  With practice, you can master the art of color dye.  Peanut patties need not be bright pink.  Make them your favorite color, or be patriotic and present your patties in the colors of a national flag.
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It's the last day of September, which for everyone following, is National Biscuit Month.  Just in time for the deadline, here are some biscuit making tips: remember to handle the dough as little as possible. Too squished dough creates less tasty biscuits which are less flaky.

Flaky biscuits are the best biscuits.

Also, check the date on your baking powder.  Frequently boxes of baking powder rest forgotten in the cupboard for years.  Throw it out because it loses it's chemistry magic. 

Eleanor Bradshaw's article "Biscuits All Day Long" contains all the rules for how to make perfect biscuits.

http://www.texascooking.com/features/aprlbisc.htm

#biscuits  
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September 26 is Johnny Appleseed Day. 
Let a thousand apple trees bloom!
#Fiestaware  
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Today's Recipe of the Week Newsletter: Potato Pancakes for Oktoberfest
Potato Pancakes
Potato Pancakes
texascooking.com
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