Easy Grating

Courtesy of Martha Stewart

Fresh mozzarella is delicious on pasta, gratins, and pizza. But it's difficult to grate -- unless you freeze it first. Wrap a block of mozzarella in plastic wrap, and freeze for at least 20 minutes; then grate. Store the grated cheese in a resealable plastic bag in the refrigerator for up to five days.

Softening Secret

Courtesy of Martha Stewart

When you're ready to bake, waiting for cold butter to soften can seem to take forever. Here's how to hurry the process along: Over a mixing bowl, shred the amount of butter you need on a grater. The little pieces will soften faster than a solid stick. In no time, the butter will be bake-worthy.

The Only Yellow Cake Recipe You'll Ever Need

Courtesy of Martha Stewart.

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but is it ever worth it. An instant test-kitchen favorite, it is absolutely delicious and will rise to any occasion.

Cake
1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract


Frosting

1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract

1. Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined
2. Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
3. Frosting: Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
4. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

This tender, light cake is a tribute to basic ingredients: butter, sugar, eggs, vanilla. Cream cheese is the key to frosting that's sweet but not cloying.

Pumpkin Bars with Cream Cheese Frosting

Yield: 18 bars
Prep Time: 15 minutes | Bake Time: 30 minutes

 

Ingredients:
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 can (15 ounces) pumpkin
1-2/3 cups granulated sugar
1 cup canola oil
4 eggs

Frosting:
8 ounces cream cheese, at room temperature
½ cup (4 ounces) butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt; set aside.
3. In a large bowl, whisk together the pumpkin, sugar, oil and eggs until smooth and thoroughly combined. Pour the flour mixture over the pumpkin mixture and whisk or stir gently until incorporated and smooth.
4. Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
5. Bake for 30 minutes or until a thin knife inserted into the center comes out clean. Remove from the oven and cool completely before frosting.
6. To make the frosting, mix together the butter and cream cheese until smooth and creamy (you can do this by hand if they are both nice and soft, otherwise use a hand or stand mixer on medium speed). Add the powdered sugar, a cup at a time, and mix until completely combined and smooth. Mix in the vanilla extract.
7. Spread the frosting evenly over the cooled cake. Cut into squares and serve. Store leftovers covered, at room temperature or in the refrigerator.

(Recipe adapted from How To: Simplify)

A Worry or Two or Three . . .

by Charles R. Swindoll

 

And which of you by worrying can add a single hour to his life's span?

Luke 12:25

In the depths of every person's soul, in the secret chambers where no one else knows the thoughts, we are usually able to find a worry or two or three. Even in the hearts of those who are laughing and smiling.

We worry about death---our own or that of a loved one. We worry about disobedience and sin, about feelings of guilt. We worry about daily problems---people problems, decision problems, problems related to work, home, relationships, finances, school . . .

You name it, we worry about it. . . .

One of the problems with worry is that it keeps you from enjoying what you have. When you worry about what you don't have, you won't be able to enjoy what you do have. That's what Jesus was talking about in Matthew 6:25: "I say to you, do not be worried about your life, as to what you will eat or what you will drink."

Worry is assuming responsibilities that you cannot handle. The truth is, they are responsibilities that God never intended for you to handle, because they are His.

Bear Claws

These bear claws are absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate pastry, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. -Aneta Kish, La Crosse, Wisconsin

This recipe is: Contest Winning

 

Prep: 45 min. + rising Bake: 15 min.
Yield: 18 Servings
45 15                60              

 

 

 

Ingredients

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds Directions

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.
In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened. 

Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm. 

For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces. 

Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. 

Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 352 calories, 19 g fat (11 g saturated fat), 73 mg cholesterol, 207 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.Check out other great recipes at Taste of Home!

God Speaks to the Quiet Heart

by Charles R. Swindoll

A day in Your courts is
better than a thousand outside.
Psalm 84:10

 

If the pace and the push, the noise and the crowds are getting to you, it's time to stop the nonsense and find a place of solace to refresh your spirit.

Deliberately say "no" more often. This will leave room for you to slow down, get alone, pour out your overburdened heart, and admit your desperate need for inner refreshment.

The good news is God will hear and He will help. The bad news is this: If you wait for someone else to bring about a change, things will only deteriorate.

All of us can testify, God does not speak to the hurried, worried mind. It takes time alone with Him and His Word before we can expect our spiritual strength to recover.

Invincible, Immutable, and Infinite

by Charles R. Swindoll

Now to the King eternal,
immortal, invisible, the only God,
be honor and glory forever and ever.
1 Timothy 1:17

Whoever is sovereign must have total, clear perspective.

He must see the end from the beginning.

He must have no match on earth or in heaven.

He must entertain no fears, no ignorance, and have no needs.

He must have no limitations and always know what is best.

He must never make a mistake.

He must possess the ability to bring everything to a purposeful conclusion and an ultimate goal.

He must be invincible, immutable, infinite, and self-sufficient.

His judgments must be unsearchable and His ways unfathomable.

He must be able to create rather than invent, to direct rather than wish, to control rather than hope, to guide rather than guess, to fulfill rather than dream.

Who qualifies? You guessed it . . . God, and God alone.

Cookies-and-Cream Cake Recipe

 

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 1/3 cup canola oil
• 3 egg whites
• 1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 8)

 

 Frosting

• 1/2 cup shortening
• 4 to 4-1/2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Oreo cookies and crushed Oreo cookies, optional

Directions

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with cookies and the sides with crushed cookies if desired. Yield: 12 servings.

 

 

Nutritional Facts 1 serving (1 piece) equals 533 calories, 21 g fat (5 g saturated fat), 1 mg cholesterol, 354 mg sodium, 83 g carbohydrate, 1 g fiber, 3 g protein.

 

Originally published as Cookies-and-Cream Cake in Taste of Home June/July 1996, p67

 by Taste of Home

 

 

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God Is Awesome!

by Charles R. Swindoll

Be exalted, O God, above the heavens,
and Your glory above all the earth.
Psalm 108:5

When was the last time you took a glance at a mountain? You don't glance at pictures of Mount Everest and say, "Hmm, nice hill. Maybe a little taller than some mountains."

You don't witness the glaciers in Alaska and say, "Oh, yeah, that's a pretty nice glacier."

You stand in silent awe.

I remember when my Marine battalion flew over Japan's Mount Fuji. Not one man on our plane, when they looked out and saw Fuji, said, "Sure, sure, that's nice." No, indeed! I mean, it was click, click, click . . . it was picture-taking time! This was picturesque, awesome Fuji!

Who made Fuji? God!

And like that mountain, the rest of His creation is equally awesome. Consider the stars in space, for example. Though we were to study for a lifetime, we still could not fathom them.

When God does it, it makes us stand back in respect. It puts all human achievements on the lowest level.