Tag Archives: homemade

Bison Chili

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Like most chili eaters, I made up my own recipe for this thick, hearty, comfort soup. And it goes a little somethin’ like this.chili recipe

Ingredients:

Ground Bison – 1 pound
Tomato Puree or Crushed Tomatoes – 28 oz can
Vegetable Broth – 1 cup
Onion – 1 diced
Garlic Cloves – 2 or 3 minced
Kidney Beans and/or Pinto Beans and/or Black Beans – 15 oz can each of two varieties
Salt – 2 tsp
Ground Black Pepper – 1 tsp
Chili Powder – 1/4 cup (I blend together a combo of cumin, garlic powder, cayenne    pepper – all to taste preference.)
Water – 1/2 cup

Now do this with all that:

1. In a large Dutch oven, add the ground bison and diced onion. Brown the meat over medium heat. Drain excess fat if necessary. I usually don’t have to with bison. Stir in minced garlic.

2. Pour in the tomato puree and vegetable broth. Pour the half cup of water into the empty tomato jar/can, swish around to loosen remainder of puree and pour into pot.

3. Stir in the chili powder, salt, and pepper.

4. Drain beans and empty the cans into the pot.

5. Now don’t get in a hurry. Reduce heat to low and let simmer for 2-4 hours. Allow the heat and bison fat to draw those wonderful flavors out of the spices. The longer it simmers, the more the flavors blend together.

6. Serve with biscuits or homemade croutons. Try my recipe for croutons here.

7. Top your serving with the usual suspects – cheese, sour cream, onions, relish, olives, jalapeno peppers. The choices for chili toppings are endless!

Chili is even better the next day so look forward to those leftovers!

Practically Perfect White Cake & White Icing

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Practically Perfect White Cake

I found it!  The best recipe for scrumptious white cake!  Well, I found a recipe that I modified into what I want white cake to be – moist, light, moist, tantalizingly delicious, and moist.  One of my soulmates, Shelley Haynes Heile, had a birthday in March. Her favorite thing in life is white cake with white icing.  It’s never too late (early?) to celebrate, right?  Okay, so Shelley and I don’t need an excuse to indulge in this blessed confection, but I’d been promising it for two months.

Shelley & Tracy - Seniors at RCHS 1985-86

Shelley & Tracy – Seniors at RCHS 1985-86

Tracy & Shelley - 25 Year Class Reunion 2011

Tracy & Shelley – 25 Year Class Reunion 2011

Now on with the business at hand. CAKE!

Ingredients:

-2 1/4 cups cake flour –  I use Swans Down Cake Flour but oddly, their cake recipe isn’t my favorite
-1 cup almond milk, at room temperature
-6 large egg whites at room temperature
-1 teaspoon almond extract
-1 teaspoon vanilla extract
-1 3/4 cups granulated sugar
-4 teaspoons baking powder
-1 teaspoon salt
-1 1/2 sticks of butter (12 ounces) softened

Directions:

-Pre-Heat oven to 350 degrees.
-Grease or spray two 9-inch round cake pans (I use coconut oil)
-Sprinkle greased pans with flour
-Line the bottoms with parchment or waxed paper rounds (I cut some rounds out of wax paper).
-Grease/spray the wax paper rounds, place them in cake pans, and dust with flour

-Pour milk, egg whites, and extracts into 2-cup glass measuring cup/bowl, and whisk until blended
-Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed.

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-Slice butter and add the pats to the flour mixture a couple at a time while slowly mixing.

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-Continue beating at slow speed until mixture resembles moist crumbs and all flour is moistened

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-Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed  for 1 1/2 minutes.
-Add remaining 1/2 cup of milk mixture and beat 30 seconds more.

-Stop mixer and scrape sides of bowl.
-Return mixer to medium-high speed and beat 20 seconds longer.

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-Divide batter evenly between two prepared cake pans; using rubber spatula, spread and smooth batter.

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-Place filled cake pans on middle oven rack.
-Bake 23-26 minutes, until toothpick inserted in the center comes out clean
-Let cakes rest in pans for about 3 minutes.

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-Cover wire racks with greased wax paper or parchment paper.
-Loosen cake from sides of pans with a knife (if necessary), and invert onto wire racks.
-Let cool completely, about about an hour or so.

Lovely, cooling cakes

While cake is baking or cooling, whip up some frosting from scratch, like this:

Lighter-Than-Air Cake Frosting

Ingredients:

– 3 egg whites

– 1 tsp vanilla extract

– 1/4 tsp almond extract

– 1 cup granulated sugar

– 1/2 tsp cream of tartar

– 1/8 tsp salt

– 1/3 cup water

In a large glass or metal bowl, add the egg whites and extracts, set aside.  In a saucepan, mix the sugar, cream of tartar, salt, and water; stir well and bring to boil until the sugar dissolves. This creates a sweet, syrupy concoction.

Start beating your egg whites and extracts on HIGH while slowing adding the hot syrup. Beat for 4-5 minutes with a stand mixer or 7-8 minutes with a hand mixer. Gorgeous, fluffy peaks will form.

Beat frosting mixture on high!

Hello there precious, fluffy, marshmallowy icing!

This frosting recipe makes enough to frost a three layer cake. Since my cake recipe is for a two layer cake, I had to eat the remaining delicious, fluffy, marshmallowy frosting with a spoon over the next couple of days as any self-respecting baker will do.  Fill a pastry bag or decorating tool with the light, airy frosting or easily smooth onto cake with a knife or spatula.  I used a Pampered Chef Frosting Spreader on this one.

Happy birthday, Shelley!

Happy birthday, Shelley!