Tuesday, June 22, 2021

June's Birthday Cake

I think these are the recipes used the first or second year they made the cake for me!



They double this recipe

1/2 cup butter
2 cups confectioners sugar sifted
2 to 4 tbsp milk
1 tsp vanilla
1/2 tsp almond flavoring
1/2 pound almonds

Cream butter, add sugar gradually alternately with milk and flavorings
until the right consistency to spread. Spread on sponge cake that
has been cut into small squares and roll each square in the almonds
that have been blanched, toasted to a light brown in a hot oven,
cooled and rolled fine.

Custard from this recipe - but try the brittle sometime too!

Cookbook's Burnt Almond Cake a delicious second cousin to Prantl's

Thursday, July 12, 2001

By Arlene Burnett, Post-Gazette Staff Writer

It's a secret! Over the years Kitchen Mailbox has had numerous requests for recipes from local bakeries. Readers want the recipes but the bakeries won't talk -- for obvious reasons. All we can do is come as close as we can to the requested recipe -- with the help of our readers, of course.

We've have many requests for Prantl's Bakery's Burnt Almond Torte, but, until now, we had never received a response.


While living in Pittsburgh, Joanna Brook, who now resides in Seattle, discovered Prantl's Bakery's torte. Joanna writes: "I haven't been able to find anything close out here. Is it wishful thinking to ask if Prantl's would give out their recipe? If you can find anything close I'd be indebted."

Thanks to Donna Clements of Indiana, Pa., we have a recipe that's similar -- it isn't the Shadyside bakery's famous Burnt Almond Torte, but it's a delicious substitute.

Donna found this recipe in the "Neighborhood Bakeshop" cookbook by Jill Van Cleave.

Burnt Almond Cake

The cake:
2 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks) at room temperature
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 tablespoon vanilla extract

Honey Almond Brittle:
1/2 cup granulated sugar
3 tablespoons honey
1 1/2 tablespoons water
2 ounces slivered almonds (about 1/2 cup), toasted
1 tablespoon unsalted butter
1/8 teaspoon baking soda

Custard Cream:
1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Preheat oven to 350 degrees. Grease two 8-by-2-inch round cake pans.

For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.

Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes. Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions. Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.

Divide the batter evenly between the prepared pans. Bake for about 30 minutes, until a cake tester comes out clean. Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.

Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.

To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes. Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda. Mix with a wooden spoon just until the butter melts and the foaming subsides. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool. Once the brittle has hardened, break it up and crush to fine crumbs in a food processor. Store in a covered container in the refrigerator until ready to use.

To make the custard cream: In a heavy saucepan over medium- low heat, heat milk to barely simmering. Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly. Stir the heated milk into the egg mixture; return mixture to saucepan. Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute. Remove pan from heat; add butter and vanilla, stirring to melt the butter. Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.

Whip the cream and confectioners' sugar until stiff peaks form. Fold into the chilled custard and refrigerate until ready to use.

To assemble cake: Cut the cake in half horizontally. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs. Cover with the remaining layer of cake. Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top. Chill for a least 1 hour before garnishing.

To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.

Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

Roasted Pork With Shredded Brussels Sprouts

Roasted Pork With Shredded Brussels Sprouts
By Sara Quessenberry

Hands-On:  20 mins
Total:  25 mins
Yield:  Serves 4

2 tablespoons olive oil
1 pork tenderloin (1 1/4 pounds)
kosher salt and black pepper
12 ounces Brussels sprouts, thinly sliced
¼ cup dried apricots, chopped
2 tablespoons roasted unsalted almonds, chopped


Step 1
Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

Step 2
Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

Step 3
Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.

Step 4
Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.

Step 5
Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.

Step 6
Serve the Brussels sprouts with the pork.

Nutrition Facts
Per Serving:
313 calories; fat 14g; saturated fat 3g; cholesterol 84mg; sodium 560mg; protein 34g; carbohydrates 13g; fiber 4g.

Tuesday, June 1, 2021

June 2021 Starting to go out Meals

 Tuesday, June 1 2021

L - Scrambled Eggs with Ham and Cheese, Salad with tomatoes

D - Struggle Meal Paella - added more tomatoes, onion, sausage and shrimp

T - Corn Bread Mix with apple, brown sugar, walnuts, raisins

Wednesday, June 2, 2021

L - In and Out Burger - Bernie picked up - Burgers and yummy fries!

D - L - From Zion Market and Jasmines (Alex picked up on way back from vet), BBQ Pork Buns, Bok Choy, Noodles, Chicken and Shrimp Shumai

Thursday, June 3, 2021

L - lentils with veggies and rice

Friday, June 4, 2021

L - From Zion Market and Jasmines (Alex picked up on way back from vet), BBQ Pork Buns, Bok Choy, Noodles, Chicken

D - Chicken Curry with Rice, Beans, and Nan

Saturday, June 5, 2021

D - Salad and Carry In Pizza - yum!

Sunday, June 6, 2021

L - BBQ Pork Bun (from Zion Market), Lentils, Rice, Sugar Snap Beans and Tofu

Monday, June 7, 2021

L - Chicken Curry Sandwiches with apple and raisins

D - Baking Sheet Nachos - hamburger with taco seasoning and onion, refried beans with bacon fat, cheese then topped with sour cream and guacamole and salsa on the side

Tuesday, June 8, 2021

L - Bernie picked up Jack in the Box after returning the U-Haul truck

D - Hummus, carrot and celery sticks and Nan

T - Oatmeal Chocolate Chip Cookie Bars and Neapolitan Ice Cream

Wednesday, June 9, 2021

L - Scrambled Egg with Ham and Cheese and Almond Croissants from Panera (Alex had a meeting at one today so he brought them back for us!)

D - Cambozola Cheese, Milton Crackers, Grilled Chicken and BBQ or Honey Mustard Dipping Sauce

Thursday, June 10, 2021

L - Carl's Jr Drive Thru - J got on way back from CVS - Burgers and Chicken sandwich for Alex (but he ate out so had for dinner)

D - B had cereal, J had yogurt/jam and English Muffin, A had chicken sandwich

Friday, June 11, 2021

L - Avocado, Chicken Salad with tomatoes and honey mustard dressing

D - Pick Up Greek Food - from place on El Cajon.  J had gyros plate while B & A had beef sharma

Barbara in Sacramento BIrthday today

Saturday, June 12, 2021

L - Left over gyros and beef sharma, hummus, pita and nan (Alex skipped)

D - Pick Up Carl's Hamburgers and fries (Alex out)

Sunday, June 13, 2021

L - 

D - Carry in Pizza

T - Brownie with nuts and ice cream

Monday, June 14, 2021

L - Leftover Pizza and salad

D - 

Tuesday, June 15, 2021

L - Chicken Curry, Rice, Nan, and condiments

D - Carry in Wendy's

Barbara in Florida, RI, MA Birthday today

Wednesday, June 16, 2021

L - Chicken curry and rice

D - Vegetable stir fry, chicken, teriyaki

T - Choc Chip Bar and Ice Cream

Thursday, June 17, 2021

L - honey turkey, cheese, sandwich + potato salad or jello with fruit cocktail

D - Home Chef: Carrots with honey/pecans/parsley Ritz and mayo on top of pan browned chicken - topped and in oven 400 degrees for around 15 ,inutes, salad with dressing: ketchup, simple syrup, rice vinegar, celery seed

First time went to grocery and had food delivered to the car.  A very good way to get food.

Barbara R and Donn married 43 years!! Today.

Friday, June 18, 2021

L - (J & B only) Left over stir fry - added fish sauce and a little brown sugar before heating

D - Home Chef: Beef Barley Risotto

T - Ice Cream

Godsister Pam is 77 today

Saturday, June 19, 2021

B - (J only) Oat Bran Cereal

L - (J & B only) Ham and Cheese Sandwich with potato salad (Alex at a brunch)

D - Home Chef: Pork Chop with String Beans in mushroom sauce

T - Brownie and ice cream

Sunday, June 20, 2021

B - Oat Bran J & A

L - Alex's Father's Day Egg Benedict, asparagus, fruit, memosas

D - Nachos and salad

Monday, June 21, 2021

B - Oat Bran with Blueberries and Pecans J & A

L - Egg salad sandwich with honey turkey, potato salad and fruit

D - Pillsbury Pizza - pepperoni, onion, zucchini, sauce and cheese and salad - B&A are not liking this so will finish up the one more canister of dough that I have, then will wait a long time to make again.  Need to remember to heat the pan before putting the dough on - and put fewer/less toppings.

Tuesday, June

L - Thai picked up by B.  Hot soup, beef salad

D - 

Wednesday, June 23, 2021

L - leftover pizza and salad

D - Burgers and fries from Smash burger - A picked up

Thursday, June 24, 2021

D - Home Chef Chicken - Didn't think it would be great as I was making it, but it was tasty after all!

Friday, June 25 2021

Saturday, June 26, 2021

L - Marinade on Main, Ramona - First time in Forever to a restaurant!  We had little Buffy with us so ate outside in the umbrella covered patio.  Very nice.  Various brunch meals.  B&A liked the biscuits here a lot - I tasted and didn't see a difference from what I make - but more than likely this place used crisco making powder, etc. instead of just yogurt and flour.  The trip was part of a visit to Ramona Ham Radio Field Day - what B wanted for Father's Day.

D - B&A only - sloppy joes and salad  A - out to Shakespeare Pub on Indio St.

Sunday, June 27, 2021

L - Alex pick up from Cheers - Salad and sandwiches

D - B had cereal, A & J Skipped

Monday, Jun 28, 2021

B - J & A had pastries and coffee

L - Pasta with sloppy joe sauce and new to us kind of zucchini from neighbor's basket grilling zucchini

I really like the zucchini - so easy to just get three slices.  I microwaved for a minute and then sauteed in the pan with S&P.  Meal was well received.

D - B added mushrooms and tomatoes to a frozen Ca Pizza Kitchen 4 cheese pizza and put together a chopped cesar salad for dinner (I was attending an EBHQ lecture by Sujata Shaw).

T - we split DZ Akins eclair   

Tuesday, June 29, 2021

B - B - J & A had pastries and coffee (separately)

L - A out - B had cereal/nuts/trail mix - J had nuts/trail mix

D - Carry in Wendy's.  J & B split hamburger, baked potato, salad - A out

Wednesday, June 30, 2021