Tag Archives: Recipes

Dining al Fresco Out of a Brown Box

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By: Elizabeth Webber Akre

Ok, I am not IN a brown box. But I am in love with a brown box. This past Saturday was my second delivery from Brown Box Veggies. I am their new biggest fan. For those of you who are unfamiliar, the “Veggie Girls” stock up a big box of fruits and veggies to deliver on the 1st and 3rd Saturdays of the month. They reach out to as many local farms as possible to grab what’s fresh and what is being harvested right now. Then, they pack the box FULL of what they’ve found and sell it to people like us for only $22! I couldn’t duplicate what I received for $22 in a grocery store, and the produce was fresher and didn’t go bad on me before I could use it all.

Brown box #1

My first box was so beautiful, I almost cried when I opened it. Even my little one got excited helping me unpack. The box contained broccoli, parsley, tomatoes, spinach, kale, Carolina Sweet onions, squash, zucchini, pears, oranges, potatoes and asparagus. A true cornucopia. We used every bit of it with delight.

This past Saturday was my second go-round. Sorry that I didn’t take a photo of box #2- we dove in and never looked back! This time, we received Carolina Sweets, cabbage, collards, oranges, grapefruit, tomatoes, radishes, romaine, corn, strawberries, apples and dill. Lots and lots of dill. I’m talkin’ about two humongous bunches, each about 3″ around and 12″ long. My head is reeling trying to figure out what to do with all of it. This week might be the week I dive in and try to make my own pickles.

But, first, dinner. Of course, when you think of dill, one of the first ideas you have is salmon. Since my daughter is eating salmon (happily!), I’m cooking it every chance I get. I whipped up this dinner and we ate al Fresco on the patio. Now, my title makes some sense, huh? Salmon with dill sauce, sauteed pea pods, and yellow rice.

Salmon with dill sauce, sauteed pea pods, and yellow rice.

Salmon with dill sauce, sauteed pea pods, and yellow rice.

Here’s what I did: I salt and peppered two 6oz. (skinless) salmon fillets. I placed them on foil and topped each with some slices of Carolina Sweet onions and lemons and wrapped up the foil tightly to enclose them. I baked them for about 20 minutes or so at 350°. While that was happening, I mixed together these ingredients to make a sauce:

  • 2 Tbsp. light mayo
  • 2 Tbsp. sour cream
  • 1 Tbsp. white wine
  • 1 1/2 tsp capers
  • 1 tsp finely chopped Carolina Sweet onion
  • 1/4 tsp lemon juice
  • 1/4 tsp horseradish
  • 1 Tbsp. fresh dill, chopped
  • 1/4 tsp garlic salt
  • pepper

Then, we just drizzled the sauce over our salmon and devoured it! I’m a sucker for anything pickled, so I think I’ll add a few more capers next time. I have actually eaten capers out of the jar with a spoon before. (The first step is admitting it, right?) Thank you Veggie Girls for my jam packed boxes of loveliness. And, you may be the reason that I finally embark on this pickle making project. The idea of canning is a little intimidating, but I can’t let all this dill go to waste! If any of you need some dill, I can hook you up.

Elizabeth also writes “Gastronomy (by a Wanna-be Chef).” She loves all things food and wine and how they fit into our lives.

Hands Down the Best Healthy Recipe I’ve Tried: Perfect for Your Pickiest Eater

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By: Mary Pat Baldauf

Picky eaterI’ve been eating healthier for two and a half years now. I best describe my “diet” as simple, clean eating: fresh fruits and vegetables, whole grains, and lean proteins instead of pre-packaged, processed foods or fast food. I love eating this way, but I do occasionally miss some of those comfort foods we all know and love. That all changed when I tried a recipe for Cheesy Taco Bake from The Naked Kitchen. The best way to describe this recipe? A healthy “Hamburger Helper,” without the hamburger. Double this for freezing, ladies. Your kids and/or picky eaters will LOVE it!

Warning: There’s a little upfront work with this recipe as you must pre-make the enchilada sauce and taco seasoning. However, once you make both, you’ll have plenty to use for several batches. In a hurry? You can always use store-bought enchilada sauce and taco seasoning.

Cheesy Taco Bake
(Makes 8-10 servings)

  • 1/4 cup olive oil
  • 2 tbsp whole wheat flour
  • 6 heaping tbsp nutritional yeast
  • 2 tbsp Taco Seasoning (see below)
  • 4 heaping tbsp Homemade Enchilada Sauce (see below)
  • 1 1/4 cup + 1 tbsp low sodium vegetable broth
  • 1 small onion, diced
  • 1 can (15 ounces) no salt added black beans, drained and rinsed
  • 7 ounces organic firm tofu (you can also substitute with quinoa or any other protein source)
  • 8 ounces whole grain pasta of choice, cooked
  • 1/2 cup croutons, finely crushed
  • 1 1/2 cups cooked rice
  • 4-6 ounces shredded cheese

Homemade Enchilada Sauce

  • 1/4 cup olive oil
  • 1 tbsp whole wheat flour
  • 3 tbsp chili powder
  • 12 ounces no salt added tomato paste
  • 2 cups low sodium vegetable broth
  • 1 tsp onion powder
  • 1 tsp cumin
  • 3 cloves garlic, minced
  • sea salt to taste

Homemade Taco Seasoning

  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 tbsp ground cumin
  • 2 tsp sea salt

Preparation

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan heat olive oil over medium high heat. Once the oil is hot add the flour, reduce heat to low and stir until completely dissolved.
  3. Add in the enchilada sauce and broth. Stir well and then add the nutritional yeast and taco seasoning. Mix well, remove from heat and set aside.
  4. In a large sauté pan add 1 tbsp broth and heat over medium high heat. Add onions and sauté until translucent.
  5. While the onions are cooking, use a fork and mash the tofu into small crumbles. Add the crumbled tofu and black beans to the pan and stir well. Remove from heat.
  6. In a large bowl add the cooked pasta and rice, the onion, bean and tofu mixture and the cheesy enchilada sauce. Stir well and transfer mixture to a 9 x 13 glass baking dish.
  7. Sprinkle the cheese evenly over the top (if using) and then the croutons. Place in the oven for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.

Enjoy!

Simple, Sublime Key Lime

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By: Elizabeth Webber Akre

I met Neil in 1997. He was born in Florida, but when I met him, he’d recently landed in South Carolina after 15 or so years in the Norse Land (you may know it as Minnesota). Over those years, he’d been back and forth to FL, since his parents had moved back down there. As we got to know each other, I learned a lot of interesting things about the places he has lived: practically everything in America was invented in Minnesota (’cause they spend half the year locked up in their snowed in houses just thinking up stuff?), when racing jet skis on TV, wear bathing trunks with a drawstring waist (MOOON over Miami), Ducatis are the only motorcycles worth owning, and most importantly, real key lime pie is NOT green.

Up until this point, key lime pie never really piqued my interest. At. All. But, turns out, it’s Neil’s most favorite dessert on Earth. As he was letting me know this, he also told me something I’d never heard before: real key lime pie isn’t green. Lime pie is green, perhaps. Food coloring helps, too. But a real key lime isn’t the same as the big limes we all see on a regular basis. No, key limes are tiny- like the size of a ping pong ball- and that’s considered a big one. And, key limes are way more tart than “regular” (Persian) limes. In fact, these little green orbs will turn your cheeks inside out…that’s how tart we’re talking about! So, Neil advised me of this: if you see a “key lime pie” in a restaurant that is green, know this: it’s not real key lime pie. Just say NO.

See the size of these little babies?

Soaking up some sun

Well, here we are all these years later, married and with a wonderful little girl. I’ve been making key lime pies for awhile now. The first time, I bought a bag of key limes from the grocery. Like I said, they are tiny. So, I cut them all in half, clutched them in my fingers and juiced them one by one. When it was over, I could hardly unclench my fists and was convinced that I’d just given myself incurable arthritis. I vowed that as much as I loved Neil, this was his one and only homemade key lime pie.

The life saver

The life saver

Lucky for him, I was browsing around Williams-Sonoma one day and lo and behold! I discovered you can BUY key lime juice in a bottle! Now, this was a game changer indeed. I bought a couple bottles of (really) expensive juice and ran right home to bake up a pie. Months later, my sister was visiting and saw this primo juice in my fridge and said something like, “You know you can get this in the grocery store, right?” Bahh wuhhh? So, my little sister drove over to the Piggly Wiggly and returned with four bottles of key lime juice for the price of my two Williams-Sonoma bottles. But, no worries…now we’re in business! I can make Neil’s fave anytime I want. Easily, inexpensively and all year long. Good thing for him, because I was never juicing those little limes by hand ever again. Never, ever, ever, again. Period.

Fast forward to today. I now have the most awesome juicing tool ever invented. Good thing too, since this Christmas, my parents found a key lime bush that has been cross-bred with a loquat, so it can withstand colder temps than they have in Florida. So now we’re growing our own key limes on the patio! I wouldn’t be so excited about this if it were not for my juicer, especially since I’d vowed never to juice those things by hand again! Of course, you just can’t beat the bottled juice, but if you want to go old school and juice yourself, you must get one of these. Plain and simple.

You just need this for any kind of citrus juicing…go get one!

This weekend was St. Patrick’s Day, and we were having corned beef and cabbage at my inlaws’ house on Sunday. The only thing I had on hand that I could whip up quickly that was remotely “green” was key lime. I was able to harvest one of our tiny baby limes to garnish and the pie turned out terrific as usual. The crazy thing is how easy this recipe is. Most of the time, you use a graham cracker crust, which is quite delicious. But one day at the grocery, I came across a granola crust, which I’d never seen before. I used one for this latest pie and it was terrific. In fact, it was better than a plain ol’ graham cracker crust. I think this will be my new “go to” for these pies.

The low-down on key lime pie is this: don’t waste your time with “regular” lime juice, either juice your own little tiny key limes or buy the key lime juice…there IS a difference! All you need is 1/2 cup juice, 3 egg yolks and a can of condensed milk. Mix until smooth, pour into pie shell and bake at 350 for about 15 minutes.

Another must-have: egg separator

Another must-have: egg separator

Good eggs are important

Good eggs are important

Look at that beautiful yellow!

Look at that beautiful yellow!

Freeze egg whites in individual packages for future recipes

Freeze egg whites in individual packages for future recipes

Then, cool for about 10 minutes before refrigerating. Garnish as you wish, but rest assured, it wil be happily consumed decorated or plain Jane!

Garnish or dive right in...your call!

Garnish or dive right in…your call!

Elizabeth writes Gastronomy (by a Wanna-be Chef). For more thoughts, stories, musings, and opinions about food, please visit and subscribe.  Eat, drink and be merry!

Hummus

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By: Brady Evans

I remember the first time I had hummus.  I was maybe 12 or 13, and my mom’s friend from the big city of Atlanta was visiting our small, stoplight-devoid town.  She brought with her crunchy wasabi peas, edamame, and hummus.

Hummus

Oh, the hummus.  It was so tangy and creamy and unique.  Where I lived, dips came in the form of a pop-top can and accompanied ruffled potato chips.

I’ve been making hummus for a long time, but what takes it up a notch lately is dousing it in a layer of flavor-infused olive oil and savory spices.  Here, I used roasted garlic olive oil and smoked paprika.

Hummus

The true secret to making the best hummus is peeling the chickpeas.  I generally toss them in a bowl with water and swish them around with my hand, which loosens the skins.  Then, I pop each pea out of its skin. It adds a little time to what would be a quick food processor-only recipe, but it is really worth it.

Chickpeas

Hummus (adapted from Oh She Glows)

Ingredients

  • 2 15-oz cans chick peas, peeled
  • 2 garlic cloves, peeled
  • 3 tbsp fresh lemon juice
  • 1/4 cup tahini
  • 2-4 tbsp water, as needed to reach desired consistency
  • 1/2-1 tsp fine grain sea salt
  • 1/4 tsp ground coriander seeds
  • smoked paprika and olive oil for garnish

Instructions

  1. Add chick peas to the food processor and pulse until chopped.
  2. Add remaining ingredients, adding water if necessary to reach desired consistency.
  3. Garnish with spices and oils.

Finally! Something New For The Lunch Box

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By: Elizabeth Webber Akre

I struggle with the lunch box dilemma every week.  My child is a lot like me in that she must have variety.  I have friends who talk about how their kids eat the same lunch day after day, but I could never pull that off with the Vivver.  She can be really gung-ho about a certain food, but if you overdo it, she’ll turn off real quick.  So each week, I cruise the grocery store looking for inspiration, new ideas, something, anything. One thing we don’t do is the stuff I always wanted as a kid…Little Debbies, Doritos, cookies.  Yep, I’m one of those moms who tries to keep my baby away from processed food in a bag.

I was recently asked to do a cooking lesson for Vivi’s Girl Scout troop.  The group consists of Daisies (Kindergarten-1st grade), Brownies (2nd & 3rd) and Juniors. The Girl Scout guide suggests teaching healthy snacks, but I thought to myself “Snacks?  That’s not exactly cooking, now is it?”  So, I put some thought into what snacky ideas could actually teach some cooking skills and still be age appropriate.  I’ll be blogging more about this once I get the photos (yep, I asked a friend to be my photographer).  It was a great time with all those little girls in the kitchen! But one thing I wanted to go ahead and share now were the Mini-Cheeseburger Pies.

Cheeseburger Pies

This is a recipe by Betty Crocker…I did not make it up.  I made it with the Girl Scouts and all of them loved it- including my little one.  Then, I had a light bulb moment and realized this would taste just as good at room temperature, so it’s a lunch box candidate!  So, last night I made another batch. As usual with me, I tweaked it a tad.  For instance, I used a little less than 1 lb of meat, used a little bit more cheddar, a little more Worchestershire (this gives it a great little kick of flavor), and I sauteed a pretty good portion of onion.  The result was a 10.  I ate two of them right out of the oven!  This morning, I heated a couple in the microwave then wrapped in foil, hoping that would keep them a bit warm for Vivi’s lunch.  I can’t wait to get her review after school today.  Now, I will admit that this isn’t the most low fat recipe, but since my child is extremely active and burns it up with karate, ballet, basketball, I don’t worry so much about that.  Of course, using turkey will be just fine, I’m sure, so that’s one way to lighten the fat.  I think this recipe also lends itself to sneaking in other vegetables that won’t really interfere with the “cheeseburger” nature of the pies. If you want to try it out on your kids, here is the recipe. If you try a new twist to the recipe, I’d love to hear about it below!

Braised Pork Ragu

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By: Brady Evans

I’m not really a flower person. They don’t last. In theory, they are probably bad for the environment (The energy and packaging it takes to deliver flowers?? Growing things and killing them while only benefiting from their aesthetics?? I don’t know.) They are expensive.

However, I did gasp in delight when I came home from work on Valentine’s Day and found a beautiful bouquet of red roses on my kitchen island. Then, I gasped even bigger when I saw a second set of flowers on our kitchen table. My husband, who was eaves dropping from the other room, politely informed me that the second bouquet actually did not belong to me, but to our very good friend who had recently broken up with her boyfriend. In any case, his gesture was super sweet.

I then walked into the bedroom to change into something more comfortable (i.e. ragged jeans, a sweatshirt, and boots for horse chores) and noticed that my entire closet was torn apart. Stacks of hangers weighted with clothes were everywhere and boxes of shoes were strewn about. The closet door stood wide open and the closet was completely empty.

Bundt Cake & RosesYet, I jumped up and down with happiness. My love language is definitely ‘acts of service.’ So, although my husband destroyed the bedroom and the closet in the process of hanging a brand new closet rod for me, it was the BEST gift ever. As a result of his gifts, I immediately went to the kitchen and made him a bundt cake.

This meal was one we enjoyed the weekend prior to Valentine’s Day and I declared it our Valentine’s Dinner. Delicious pork ragu with homemade pasta, if anything, is worthy of a special occasion. It is rich and different from the norm. Just don’t wait until next Valentine’s to make it. Make it now!

Braised Pork Ragu (adapted from Dinner a Love Story)

Ingredients

  • Pork Ragu1 1/2-pound boneless pork shoulder roast
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 small pat butter
  • 1 large (28 oz) can whole tomatoes, with juice
  • 1 cup red wine
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • Freshly grated Parmesean (for serving)

Instructions

  1. Braised Pork RaguPreheat oven to 325°F.
  2. Liberally salt and pepper the pork.
  3. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts.
  4. Add pork roast to pan and brown on all sides, about 8-10 minutes in all. Remove from pan.
  5. Add the onion and garlic and saute for 1 minute.
  6. Add pork roast, tomatoes, wine, thyme, oregano, bring to a boil.
  7. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.)
  8. Meat is done when it’s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir.
  9. Cook 1 to 2 pounds pasta according to package directions for serving.

Herbed Chicken Risotto

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A few weeks ago I shared my dad’s old fashioned recipe for chicken perlo. Chicken and rice must be a worldwide staple. This herbed risotto with chicken is the Italian counterpart to my dad’s recipe. Made fundamentally of the same ingredients, it is amazing how the preparation totally changes the feel. While the chicken perlo is dependable, hearty, and filling, the risotto is rich, decadent and smooth.

For a risotto recipe, this one is remarkably hands-off. I made both the chicken and the caramelized onions in advance which made the dish come together relatively quickly once it was dinner time. I added peas because I was feeling guilty about the lack of green on our dinner plates and the Omnivore commented about what a delicious addition they were.

Herbed Risotto with Chicken and Peas (adapted from Cook’s Illustrated via Annie’s Eats)

Herbed Chicken RisottoIngredients

  • 1½ tbsp. olive oil, divided
  • 2 yellow onions, thinly sliced
  • Pinch of sugar
  • 5 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts
  • 2 tbsp. unsalted butter, divided
  • ¾ tsp. salt
  • 2 cloves garlic, minced or pressed
  • 2 cups Arborio (medium grain) rice
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp. freshly squeezed lemon juice
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. minced fresh scallions
  • Ground black pepper

Instructions

  1. Add 1½ teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and stir to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.
  2. Add the remaining tablespoon of olive oil to the skillet used to cook the onions, set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until cooked through (no longer pink). Remove the chicken and transfer to the plate with the onions.
  3. Add 2 tablespoons of the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
  4. Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.
  5. Add frozen peas and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the heavy cream. Cook over low heat 3-5 additional minutes, adding water to loosen the texture if necessary.
  6. Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the lemon juice, parsley and scallions. Season with salt and pepper to taste. Serve immediately.

My New Go-To Breakfast: Overnight Oats

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By: Mary Pat Baldauf

I was hoping that things would settle down after the holidays, but now it’s just a different kind of busy! I’m working on some upcoming stories on a local romance writer and a Lexington Medical Center green building, but for now, I want to share my favorite new recipe: Overnight Oats.

Refrigerated oatmeal may sound a little odd, but trust me, it’s fabulous, not to mention a fast healthy start to your morning. On Sunday, I make five jars and have breakfast for the whole week. Check it out, and let me know what you think!

Overnight OatsOvernight Oats
Ingredients (1 breakfast)

  • 1/4 cup old fashioned oats
  • 1/2 cup milk (I use plain light soy)
  • 1/4 medium banana, sliced
  • 1/2 tbsp chia seeds
  • 1/2 cup fruit of your choice (fresh or frozen ok)
  • Honey to taste

Instructions

  1. Place all the ingredients in a container. (I use an eight-ounce Mason jar because I like using glass, plus they are so cute!)
  2. Cover, shake and refrigerate overnight.

Lentil & Mushroom Stroganoff

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By: Brady Evans

I think if sour cream had a different name my husband would like it a little better. It isn’t doing itself any favors by masquerading as something delicious gone rancid. My husband just doesn’t like it. At all. It is forever hidden in the back of the fridge even when recently purchased, and I only secretly add it to recipes he’ll be eating.

LentilsI lie. He LOVES sour cream…when he doesn’t know about it. The same sort of story goes for lentils. So they make somewhat frequent appearances on our dinner table. Long story short: he thinks he hates both items until he takes a bite, and then he loves them both.

Mushrooms? I’d be risking our marriage if I served those. I don’t.even.go.there. When I whipped up a dish containing a delicious trifecta of sour cream, lentils AND mushrooms, it goes without saying that my husband was not even in the same state as me.

This dish is so good. It includes the two meatiest vegetarian entities to replace red meat in a stroganoff that will leave any eater, vegetarian or not, feeling ultra satisfied.

Lentil and Mushroom Stroganoff (adapted from Cate’s World Kitchen, who adapted from Jamie Oliver)

Ingredients

  • Stroganoff2 cups lentils
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely minced
  • 8 ounces mixed mushrooms, roughly chopped
  • 1 1/2 tbsp paprika
  • Salt and pepper
  • 1 small handful of parsley, chopped
  • 1 tbsp balsamic vinegar
  • 1 cup sour cream
  • Cooked rice or pasta

Instructions

  1. Bring a large pot of water to a boil. Add the lentils and cook, covered, for about 20 minutes.
  2. Drain and rinse the lentils and set aside.
  3. Heat the olive oil in a wide skillet over medium high. Add the onion and cook until soft, about 5 minutes. Add garlic and turn heat to low. Cook 2-3 minutes.
  4. Add the mushrooms, paprika, and a few pinches of salt. Cook, stirring occasionally, another 5 minutes, until the mushrooms are browning and soft.
  5. Stir in the lentils, parsley, and vinegar and cook, stirring, for a few minutes.
  6. Stir in the sour cream, cooking just until heated through. Taste and adjust seasonings, then serve over pasta or rice.

Gingerbread Cake

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By: Brady Evans

This past weekend my husband and I attended a wedding. It was a beautiful ceremony, but I think we both had the most fun the following night at a karaoke bar with the bride and groom, the rest of the bridal party and close family and friends.

Now, my husband is nothing like me when it comes to singing. I’m an embarrassment to mankind while he’s quite a pleasure to listen to. He’s played music professionally for years now, writes original music, has copyrights in the Library of Congress, and has opened for the Indigo Girls (remember them?). You would think he’d be thrilled to do karaoke.

He was hiding his talent like I hid the deliciousness of this gingerbread cake on Thanksgiving Day. It was a new recipe and a foreign concept to me – gingerbread CAKE (not cookies). I wasted more than a few breaths making excuses: I might have overbaked it; it’s a new recipe; I messed with the original ingredients.
By the time we all took our first bite, however, it was obvious that no excuse needed to be made; it was a darn good cake.

Gingerbread Cake

I’ll make it again very soon- possibly for Christmas morning because the leftovers were especially delicious with coffee. Oh, and by the way, my husband finally braved the stage and did exceptional (as expected) renditions of “No Woman, No Cry,” “Thunderroad,” and “Rocketman.”

Gingerbread Cake (adapted from So Tasty, So Yummy)

Ingredients

  • ½ cup white sugar
  • ½ cup butter
  • 1 egg
  • ½ cup molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water

Orange Glaze

  • powdered sugar
  • juice from one orange
  • 1 tsp orange zest

Instructions

  • Gingerbread CakePreheat oven to 350 degrees. Grease an 8 inch round pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture molasses mixture. Stir in the hot water completely. Pour into the prepared pan.
  • Bake 30-33 minutes in the preheated oven or until a knife inserted in the center comes out clean. Allow to cool in pan for 20 minutes, then turn out onto a cooling rack.
  • Make orange glaze by combining enough powdered sugar (2-3 cups) with the juice from one orange to make a pourable glaze. Sprinkle in orange zest and pour over cake.