Computer update problems are totally frustrating me and my attempts to get this blog to you, making us a day late! So sorry to share my issues--but I can not access any of my files, photos etc. due to this. When my computer gets out of update mode--I will forward the Coq au Vin and Beef Bournignon recipes.
We just had a fabulous time last weekend at our February 7-9 class, where everyone was a great cook and we really had a wonderful and happy time together creating all the traditional New Mexican recipes. (I did put a collage of recipes on my Facebook page, Jane Butels Southwest Cooking.)
Our next weekend class is May 1-3, 2020, and we are taking reservations. The classes for February and March are sold out! The next day class is April 23, "Chile and Chocolate" and has a very few spaces left. Then the next one is on May 14, "Party Appetizer" followed by "Barbecue Favorites" on June 4. Also, we have a weeklong class set for March 23-27
I do hope each and everyone of you have a fabulous Valentine's Day. I don't know whether you like to have a romantic dinner at home where there is less rushing, and over crowding. If you are like me and love to cook--sometimes the quiet enjoyment of a fine dinner at home is just the ticket. Two of my favorite Valentine's dinners are Coq au Vin and Beef Bournignon--both of which are in the "Hotter Than Hell" cookbook--making them higher flavor leveled, but not overtly spicy. In my thinking, they are just yummy. I will be sending these out as soon as I can access our recipe network controlled by the computer in update mode.
A great dessert that is fun and easy to make is the Red Velvet Cake. I am giving you the recipe adjusted to high altitude of 5000 ft and also works at higher and lower elevations. Have you ever heard the history of the recipe? This is the history I have been told. "Years ago, a lady who was dining in the Hotel Waldorf Astoria in NYC was so excited about the taste and look of the Red Velvet Cake, she was served, that she asked the waiter for the recipe and he delivered it with a bill for $100.00. This so enraged the lady she swore she would share the recipe far and wide. So here goes.
RED VELVET CAKE
Yield: two 8 inch layers
Temperature: 375 F
Baking time: 25 minutes
2 cups sifted all-purpose flour
1/2 teaspoon salt
2 Tablespoons cocoa
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
2 ounces red food coloring (2 large or 4 small bottles
1 teaspoon vinegar
1. Preheat oven to 375 F. Grease and line with waxed paper two round 8 inch layer cake pans. Measure dry ingredients and sift together or mix together if flour has been "fluffed" with a fork before measuring.
2. Cream shortening and sugar together using medium speed speed of electric mixer. Add eggs one at a time and beat until fluffy after adding each. Add vanilla and blend.
3. Combine liquid ingredients--buttermilk, vinegar and food coloring. Then add dry ingredients in four additions alternately with the liquid ingredients, beginning and ending with the dry ingredients.
4. Bake in a preheated oven for 25 minutes at 375 F. When donel, cool on a wire rack for 10 minutes before turning out of pan. Frost with white frosting, recipe follows.
Note: At 7000 ft altitude, adjust the following ingredients-- 3/4 teaspoon baking soda, 1 1/4 cups sugar and 3 eggs instead of 2.
Yield: enough to frost between layers and the top of one 8 or 9 inch layer cake
5 Tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 teaspoon Mexican vanilla
1. Cook flour and milk until thick, stirring constantly, using medium heat. Remove from heat. Cover pan and let stand until cool.
2.Cream butter until fluffy using medium-high speed of electric mixer. Add sugar, salt and vanilla; cream until light textured.
3. Add cooked mixture gradually using high speed of electric mixer. Mix until it resembles whipped cream. Frost cake.