*** Check out my newest food blog where all 3 food blogs are now combined into one easy place to search for your favorite recipes or try something new!
From Denny: The way the online world has changed so much in the past year it's time to pare back down to just a few blogs. Most people find a blogger through search engines, social sites and blog or rss directories now.
There is so much great news going on that it's just plain easier to place post drafts all in one place when I'm grabbing research and links to write a post. I've experimented the past year with various themes and niche only blogs only to find out my instincts were right all along and the so-called internet experts were wrong: generalized blogs do get more traffic over small niche blogs. So, my niche blogs are getting combined so I can stretch out a bit more, put my elbows on the table and write about all the other goodies I've wanted to include but was constrained by the narrow niche writing.
I'm leaving up this blog as an archive. Why spoil all those wonderful links littered all over the internet? You will still find all the posts here also over at Dennys Food and Recipes - even the funny posts.
Google and the other search engines keep changing their requirements and bloggers have to keep jumping through hoops. Who knows? If the web world changes yet again then I'll adapt yet again. :) Such is life in the fast lane.
I'll be writing on fav food stories and news, posting recipes for everything from pasta to chocolate to Louisiana food to the newest trends in beverages and international food. Come check out Dennys Food and Recipes where you can find all - in one place - all the posts of my three food blogs! And please join me on Google Friend Connect too! :)
*** THANK YOU for all your support this past year as it's been fun writing for you. I enjoy researching to find those little gems to bring back home for you! :)
*** Bake an unusual and patriotic attention-getting cake to wow your friends and family this Fourth of July! Please help support Warriors Pearl Foundation, helping homeless female military veterans come home at Denny Lyon Gifts from Cafe Press. Come see what's new!
Photo from White Lily Flour
From Denny: We eat with our eyes before we eat with our taste buds. This pretty patriotic cake sure gets your attention! Red, white and blue layers of cake are slathered with Marshmallow Buttercream Frosting and decorated with summer fresh blueberries and strawberries.
For a beginner baker - or if you are pressed for time and don't want to fuss with a difficult icing - this easy cake is for you. The cake layers are made from scratch and use buttermilk for great taste and texture, much like using sour cream in a cake or muffin.
When you finish icing the cake and have to wait a few hours before serving, hold off on the fruit garnish. With cakes like this I like to garnish with fruit as I serve the slices. That way you don't have to be concerned about the fruit starting to break down its juices and start to run watery all over your perfect cake and icing, sliding off like some summer park water slide! :)
Have a great Fourth of July weekend and thanks for visiting!
Update, July 2014: Since this cake recipe published four years ago, many bakers have moved away from manipulated fats (think Crisco and similar offerings). I prefer unsalted butter as at least you know what is in the product. No mystery labeling here! :)
Also, many have moved away from the traditional red food coloring offered in the standard grocery store as most were made from crushed beetles (serious yuck! factor), some toxic chemicals, and known to contain carcinogens. The substitute natural red food coloring that is more palatable as is offered from grocery stores like Whole Foods, Amazon and other online baking sites does not color as deeply but sure tastes better!
* * * Listed below are some sources for finding natural food coloring. * * *
So, however you choose to make this patriotic fun cake: enjoy your efforts and celebrate our country's birthday!
* * * Support Warriors Pearl Foundation - helping homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
Independence Day Cake
From: White Lily Flour and The J.M. Smucker Co.
Makes: 12 servings
Ingredients:
Nonstick cooking spray (or a Tablespoon of soft butter)
3-1/2 cups bleached all-purpose flour
2 cups sugar
1-1/2 tsps. baking powder
1-1/2 tsps. salt
1 tsp. baking soda
1-1/4 cups buttermilk
1-1/4 cups all-vegetable shortening or unsalted butter (2 sticks + 1/2 stick)
5 large egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1 Tbl. red food coloring
1 Tbl. blue food coloring
Sources for all natural gel food dyes and colorings:
1. Heat oven to 350 degrees F. Coat three 8-inch round pans with nonstick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with nonstick cooking spray.
2. Whisk together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extracts. Beat an additional 2 minutes, scraping sides of bowl as needed.
3. Pour ont-third (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
4. Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
5. For frosting, beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended.
6. Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired.
* * * Support Warriors Pearl Foundation - helping homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
From Denny: On my trek to find bed and breakfast recipes I ran across this one today using pineapple, coconut and carrots. That certainly qualifies for the unusual combinations all in one muffin! This is a large recipe set up for making bread loaves. Just use the same batter and make into muffins. Because of the pineapple that can be very wet, you might need to bake a test muffin to check how much more time is needed to bake it than the usual 20 to 25 minutes for a normal muffin.
Included is a little bit about the bed and breakfast with a link to their website. This one is in Florida and they listed the latest news about the oil spill impact. According to them, as of today, they have not been affected on their beach area. This is quite the awesome place where you can rent normally priced rooms all the way up to swanky villas by the day or the week.
It seems none of these bed and breakfast recipes come with any photos. While I was searching for a photo over at Flickr this photographer also included a link to a gluten free pineapple muffin. You might want to try the recipe and see if you like baking wheat free.
From the Inn: Come savor intimate charm and casual elegance of Harrington House Beachfront Bed and Breakfast Inn, one of Florida’s most highly rated Bed and Breakfast Inns located on a tranquil bit of paradise known as Anna Maria Island. The stunning sunsets, soothing rhythm of waves on the white sugary sand beach, and warm hospitality – combine to create that perfect getaway.
Tropical surroundings and serenity top the list of amenities. Savor a new breakfast selection every day from our collection of recipes prepared by our own professional chefs. Relax in the living room, a gathering place where visitors become friends.
Anna Maria Island — Oil Free Beaches
We have had a number of calls about whether we have seen any impact from the Deepwater Horizon oil spill and are grateful to report:
· There is no local impact from the oil spill. · Our beaches and destination are open for business. · We are in no imminent danger of being affected.
Polynesian Bread or Muffins
Makes: 4 Loaves
Ingredients:
5 Cups Brown Sugar 6 Cups flour 2 Teaspoons Baking powder 2 Teaspoons Baking soda 2 Teaspoons Vanilla Dash of salt 2 Teaspoons Lemon juice 5 Eggs 1 Cup oil 1 Cup Sour cream 13.5oz Can of coconut milk 3 Cups of dried cranberries 4 Cups of crushed pineapple -- 2 Cups drained / 2 Cups not drained 3 Cups Shredded coconut 10 oz. Shredded carrots
Directions:
Combine all ingredients in the bowl. Spray non-stick spray on standard size loaf pans. Line just bottom of the loaf pan with waxed paper. Divide batter into each loaf pan. Cook for one hour -- 350 degrees Check after one hour by poking it in its center with a toothpick or piece of spaghetti (If the toothpick or spaghetti comes out clean it's done, if not, cook longer as needed.)
*** Even if you don't have a problem with gluten, wheat flour does tend to make us swell with excess water retention if we eat it three times a day every day. A nice break from the usual is to try a gluten free muffin.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
From Denny: This sure has been a wild ride for the news, the BP oil spill attempt at clean-up, the crazy British election and the huge sudden drop in the stock market. I gathered some of the better stories over at Dennys Global Politics.
You just have to read about the odd new health stories about empathy nasal spray for men and the strange neck treatment for PTSD relief. And the political cartoons were out in full force as social commentary on it all so you know I just had to park a number of those posts on several blogs for Saturday! :)
Hope everyone had a great Mothers Day! And thank you all for your great support!
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
From Denny: It's still April so I suppose I can sneak in this cute photo of fudge in an Easter basket. :) I've been wondering what to do with this "orphan" recipe until I came across another delightfully simple recipe that is also kid friendly for when you want to work in the kitchen teaching your kids how to bake.
What's also fun is the second recipe is from a local Louisiana nine year old boy who is trying his hand at blogging. He catalogs his new food experiences and talks about his food choices at the restaurants he thinks are kid friendly. A food critic is born! And since I like to encourage budding writers, well, here I am promoting the kid. I do enjoy precocious kids! :)
Very Best Fudge
From: Family Features - Nestlé Test Kitchens
Makes: about 4 pounds
Ingredients:
3 cups granulated sugar 1 can (12 fluid ozs.) evaporated milk 1/4 cup (1/2 stick) butter or margarine 1/2 tsp. salt 4 cups miniature marshmallows 4 cups (24 ozs.) or 2 (12-oz.) pkgs. Nestlé Toll House Semi-Sweet Chocolate Morsels 1 cup chopped pecans or walnuts, optional 2 tsps. vanilla extract
Directions:
1. Line 13x9-inch or two 8-inch-square baking pan(s) with foil.
2. Combine sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan.
3. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.
Chocolate Quesadillas
From: Catherine Prados. Her 9 year old son, Michael, writes Junior Food Critic, a blog where he writes of his food discoveries and kid friendly restaurants.
1. Place one flour tortilla in a quesadilla maker or skillet that has been sprayed with cooking spray.
2. Spread melted chocolate over the tortilla.
3. Place the second flour tortilla on top and close the quesadilla maker or put a top on the skillet. If you are using the quesadilla appliance, cook for 1 minute or until desired crispness and slight browning are achieved. If using a conventional skillet, cook for 1 minute and then carefully flip the quesadilla to brown and crisp the second side.
4. Remove from quesadilla appliance or skillet and place on large cutting board. Cut into six pizzalike triangles and dust with confectioners’ sugar. Serve warm.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
From Denny: Remember those dense rich flavorful pound cakes your great grandmother used to make in her time? Wonderful rich cakes full of butter - and calories. Well, we don't work on the farm anymore, unable to justify those calories since most of us are desk jockeys these days. How wonderful those cakes must have tasted with fresh homemade creamery butter! I have to go down to the Farmer's Market on weekends to find that "fresh from the farm taste" and quality product.
Well, the good news is the pound cake recipe idea has been streamlined calorie wise and is far lighter in texture. I paired this recipe with simple chocolate ganache. There is a video from Southern Living demonstrating how easy it is to make. There are also two ganache recipes, one with butter and the other uses light corn syrup. Take your pick.
Breakfast for the Diva Queen: Loaf Cake French Toast
Use leftover slices of Rich Yellow Loaf Cake to make a decadent breakfast treat. For four (1/2-inch) slices of cake, whisk together an egg and 1/2 cup of milk. Dip each slice in the mixture, turning to coat. Melt a tablespoon or so of butter in a nonstick skillet and cook the slices, turning once, until golden and crisp. Rich Yellow Loaf Cake, cooked this way, is great with strawberries and whipped cream.
Option: Make two smaller loaf cakes rather than the one (9x5-inch) loaf. Enjoy one and freeze the other one for later. Defrost the cake at room temperature before serving.
Lighter in texture than traditional pound cake, this golden loaf is still wonderfully rich tasting because it is made with egg yolks.
Ingredients:
4 large egg yolks 2/3 cup milk 2 tsps. pure vanilla extract 2 cups cake flour 1 tbl. baking powder 1/4 tsp. salt 1/2 cup (1 stick) unsalted butter, softened 1-1/4 cups sugar
Directions:
1. Preheat the oven to 325 degrees. Grease a 9x5-inch loaf pan and dust with flour. Combine the egg yolks, milk and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder and salt in a medium mixing bowl.
2. Combine butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down sides of bowl once or twice as necessary.
3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 1 minute on medium speed.
5. Scrape batter into prepared pan and smooth the top with a rubber spatula. Bake cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cake cool in pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.
6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Make a simple chocolate ganache to "enrobe" this luscious simple cake:
Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.
Chocolate Ganache
From: Gina Marie Miraglia Eriquez
Makes: enough for 24 cupcakes Active time: 15 min Start to finish: 15 min
Ingredients:
6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped 2/3 cup heavy cream 1 1/2 tablespoons light corn syrup
Directions:
Put chocolate in a large bowl. Heat cream in a medium saucepan over moderate heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Whisk until smooth, then stir in corn syrup.
*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, feel free to favorite this post on your fav social site, a big shout out hug to awesome current subscribers - and if you are new to this blog - please subscribe in a reader or by email updates! :)
From Denny: Catch up on posts at all of Denny's blogs. Lots of choices from news, political humor, political opinion, science news, poetry, motivational quotes and spiritual thoughts, great recipes and humor. And hey, if you would like to bookmark this on your fav social site, it sure would make my day! :)
*** THANKS for visiting, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!
* * * Support Warriors Pearl Foundation - helping homeless female military veterans come home. Visit 
