keljonma's Front Porch - Settling in and adjusting

[keljonma]

Here is the Rigo Jansci recipe...

Rigo Jansci

The Cake:
Butter
6 eggs, separated
Dash of salt
6 Tablespoons vanilla sugar
3 Tablespoons sifted cocoa
4 Tablespoons sifted all-purpose flour

Butter a 15 1/2 inch jelly roll pan and line the bottom with waxed paper. Butter the waxed paper too. Preheat the oven to 400F.

Beat the egg whites with a dash of salt until frothy, continue beating until they are stiff. In a separate bowl, beat the egg yolks with the sugar, using an electric mixer, until the mixture is light yellow and very thick. Sift the cocoa on top of the egg yolk mixture and fold it in. Stir in a heaping Tablespoon of egg whites to lighten the batter, then sift the flour on top and fold in. Lastly, carefully fold in the rest of the egg whites. Pour the batter into the prepared pan and smooth it out evenly.

Put it in the oven and bake until done, about 12 minutes: the cake should spring back when pressed with the finger. Invert the pan on a cake rack and remove the cake. Quickly tear off the waxed paper from the bottom. Let cake cool thoroughly before filling it.

The Chocolate Whipped Cream Filling:
4 Tablespoons sifted confectioners sugar
4 Tablespoons sifted cocoa
2 cup heavy cream

Sift the sugar and cocoa together. With everything ice cold-the cream, bowl and beaters- beat the cream until it starts to thicken. Sift in the sugar and cocoa mixture, beating all the while, and continue beating until the cream is very thick.

Cut the cake in half to make two layers 10 x 7 1/2 inches, and pile the chocolate whipped cream on ONE of them. Level it off on top, then refrigerate immediately. Set the other layer aside.

The Chocolate Glaze:
4 oz semisweet chocolate
1/2 cup sugar
1 Tablespoons butter
3 Tablespoons water

Heat the chocolate, sugar and water over very low heat until all is melted and looks very smooth and shiny. Remove from heat and beat in the butter. Spread this topping on the second layer and let it harden. When the topping has set, cut the layer into 12 2 1/2 inch squares. Remove the first layer from the refrigerator and set the squares on top of the whipped cream. Put the cake back into the refrigerator immediately. When you are ready to serve the cake, cut it all the way through using the squares as guidelines.

NOTE: if you try to cut the top layer of the cake after the cake is put together, the layers will squish together and the cream will ooze out. May be served with a sprig of mint on the plate (my touch, not original to the family recipe) and is excellent with hot coffee or cold milk. VERY RICH!

 

[Farmfresh]

Man I am SO glad I don't live with you kel.

I would be so fat they would have to grease up my hips to get me out the door!

Every recipe you post sounds better than the last one!

 

[keljonma]

Man I am SO glad I don't live with you kel.

I would be so fat they would have to grease up my hips to get me out the door!

Every recipe you post sounds better than the last one!

Funny Girl! We don't eat this everyday! I made it for the chocolate fest at church, and that was the first time I made it in a year.

 

[Farmfresh]

You don't eat THAT everyday ... but man do you know HOW to eat! I have been reading your journal for a while now.

 

[Javamama]

Kel, that recipe just sounds heavenly! Does it freeze well?

 

[keljonma]

Kel, that recipe just sounds heavenly! Does it freeze well?

Javamama,

Personally, I am not fond of frozen cakes, so I have never tried to freeze it before.

My guess is that the whipped cream filling would be more like ice cream. It might be better to make the sponge cake and then freeze it for future use without doing the filling and topping.

If you try it, please let me know how freezing turned out for you.

 

[keljonma]

This is what we had for dinner the other day.

Braised Barley & Vegetables

Serves 4 to 6

1 cup pearl barley
2 cups water
2 T olive oil
1 large onion, peeled & chopped
2 celery stalks, sliced
2 carrots, halved lengthwise & sliced
3 to 4 potatoes, diced
3 to 4 rutabagas, diced
6 Brussels sprouts, quartered
2 cups vegetable stock
tsp kosher salt
Freshly ground black pepper

Put the barley in a bowl and cover with water. Let set 4 hours or overnight.

Heat the oil in a pot and saut onions for about 5 minutes, until soft. Add celery and carrots and cook for 4 minutes, or until onion is starting to brown.

Add the barley and soaking water to the pan, add potatoes, rutabagas and sprouts. Add stock, salt and pepper. Stir and bring to boil. Reduce to simmer and cover. Stirring occasionally, cook covered for about 30 minutes. Remove lid and let cook for about 5 to 10 minutes to reduce any liquid.


Yesterday I met with the church bd of trustees president. We talked about the 5 quotes we had for the new range. It looks like we have picked the one we like best and now he is sending an email to the trustees to say whether they agree with this choice. I may have mentioned that the person who donated the money for the range/food ministries is getting anxious because a range hasn't been purchased yet. So by March 1st, an order should go into the supplier for the stove. The stove isn't in stock, so it will take 1 to 2 weeks to get the stove delivered. It was an interesting project, but I am not sure I would volunteer for something like it again.

We just started our whole church study based on Max Lucado's book 3:16 The Numbers of Hope. The first actual class meets tomorrow night to discuss the first two chapters.

Saturday is our Experiencing God group monthly meeting. I am making muffins. Here is the recipe...

Morning Muffins

1 1/2 cups all-purpose flour
1 cup oats (quick or old-fashioned, uncooked)
1/2 cup brown sugar, firmly packed
1/3 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) can crushed pineapple in juice, undrained
1/2 cup carrots, shredded
1/2 cup fat-free milk
1/3 cup vegetable oil
2 egg whites or 1 egg, lightly beaten

Glaze (Optional):
1/3 cup powdered sugar
3 to 4 teaspoons fat-free milk

Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For muffins, combine flour, oats, brown sugar, raisins, baking powder, cinnamon, baking soda and salt in large bowl; mix well.

In medium bowl, combine pineapple (including juice), carrots, milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes.

For glaze, combine ingredients in small bowl; mix until smooth. Drizzle evenly over muffins. Serve warm.

 

[TanksHill]

Kel, when are you going to publish a cook book? I must have a stack of recipes and inch thick on my counter and most of them are from you. It would be so much easier if they were bound.

I am sure this has been covered before but I am looking for some type of breakfast burrito / sandwich I can "pre" make for my husband. I googled it and the only thing I can find is McMuffin style sandwiches you freeze and then nuke. I was thinking some type of egg burrito I could pre make would be convenient. Do you have any tips or suggestions?

Thanks, gina

 

[keljonma]

Kel, when are you going to publish a cook book? I must have a stack of recipes and inch thick on my counter and most of them are from you. It would be so much easier if they were bound.

I am sure this has been covered before but I am looking for some type of breakfast burrito / sandwich I can "pre" make for my husband. I googled it and the only thing I can find is McMuffin style sandwiches you freeze and then nuke. I was thinking some type of egg burrito I could pre make would be convenient. Do you have any tips or suggestions?

Thanks, gina

Gina, the book is a compilation of recipes - mostly from friends and family and old sources.

Let me check my files at home and see what I have for a burrito type premade breakfast....

 

[keljonma]

We have gotten 3 1/2 feet of snow since Thursday...and it is still coming down!!!

It took TR over 3 hours to shovel the snow in the drive yesterday and another 1 1/2 hours this morning.

My Thursday night 3:16 study was cancelled. And our Experiencing God covenant group monthly meeting that was scheduled for this morning was cancelled.

This is the first I have been off the farm since Wednesday. TR said the drive to work (usually 15 minutes tops) has been taking 45 minutes.... all because the roads are bad.

STAY WARM!!