Daley Oatmeal Cake with Lazy Daisy Frosting

Grandma Gwen Daley, found this recipe on the back of a brown sugar package. She's been making it before my husband Devlin's first memories. Devlin requests this as his birthday cake every year. 

INGREDIENTS

3 cups boiling water
2 cups rolled oats
1 cup shortening (butter flavor preferred)
3 cups brown sugar
2 teaspoons vanilla
4 eggs
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Note: For an egg free version, use Ener-G Egg Replacer. Add 2 TBSP Ener-G Egg Replacer with 1/2 cup warm water. Mix well, then add to the creamed sugar and shortening.

DIRECTIONS

1. Preheat oven to 350°. Spray a 9x13 metal cake pan with non-stick spray.
2. Pour boiling water over oats. Cover and set aside.
3. Cream sugar, shortening & vanilla. (Mix for at least 3-5 minutes.)
4. Add eggs and mix well.
5. Add oatmeal and mix until incorporated.
6. Add remaining dry ingredients with a rubber spatula. Stir until no dry spots remain.
7. Bake at 350° for 40-45 minutes or until a toothpick comes out from the center of the cake clean.

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LAZY DAISY FROSTING

The original recipe is half of what's below. We always double it. For your convenience, the recipe listed below is already doubled.

INGREDIENTS

1/2 cup butter (1 whole stick)
1/2 cup evaporated milk
1 cup brown sugar
2 cups flaked coconut

DIRECTIONS

1. Heat butter and milk in saucepan until butter is melted.
2. Stir in brown sugar and let come to a gentle simmer.
3. Immediately add coconut and remove from heat.
4. Spread evenly over the cooled baked cake.
5. Place the cake with frosting in the oven on broil until lightly browned and bubbly.
6. Best served warm with vanilla ice cream. 

 

 

 

 

 

 

 

 

Curtido

Curtido is a Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, oregano, and vinegar.  This recipe is adapted from recipes found on tastesbetterfromscratch.com and cooking.nytimes.com

INGREDIENTS

1 pound cabbage, finely shredded (green or red or both)
2 1/2 cups water
2 carrots, finely shredded
1/2 medium onion, thinly sliced
1 jalepeno, minced
1/2 cup white vinegar
2 tablespoons kosher salt
1/2 to 1 teaspoon dried oregano, crumbled
Black pepper to taste

INSTRUCTIONS

1. Rinse cabbage.  Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
2. Combine remaining ingredients. Add cabbage to a large bowl. Add carrot, onion, oregano, and vinegar and toss well to combine.
3. Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. Store curtido in a covered container or mason jar for up to 1 week in the fridge.

Easy Mediterranean Lunch Bowls

Serves 4
(Found on glowinglywell.com)

INGREDIENTS

1 cup quinoa (browned in pan and cooked in advance in chicken broth)
1-2 cups vegetable broth or water (varies based on cooking method)
1 ⅓ (15.5 ounce) cans Great Northern beans (or other white beans), drained and rinsed (2 cups)
12 kalamata olives
8 ounces hummus, store bought or homemade
4 ounces arugula/spinach or spring greens
1 pint cherry tomatoes
1 medium cucumber, partially peeled and diced (I leave some green)
½ medium to large red onion, diced (about ½ cup)
1 lemon, quartered
4 teaspoons extra-virgin olive oil, divided
Freshly cracked black pepper to taste

INSTRUCTIONS

1. Prepare quinoa per package instructions with vegetable broth or water. For stovetop and Instant Pot directions, see notes. Let quinoa cool some before adding into bowls.
2. Assemble ingredients evenly into four 4 cup containers. Per bowl add: 1/2 cup cooked quinoa, 1/2 cup beans, 1/3 cup cherry tomatoes, handful of arugula, 2 tablespoons red onion, 1/2 cup diced cucumber, 1/4 cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
3. Cover and store in fridge for up to 5 days.

Stephanie's Sage Stuffing

INGREDIENTS

36 slices bread, cubed OR 3, 6 oz bags of dried bread crumbs
1 cup (2 sticks) butter
3 medium size onions, chopped (1 1/2 cups)
3 cups chopped celery, with tops
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons fresh sage, crumbled (or 1 tsp dried sage)
1 1/2 cups chicken broth
1/2 cup chopped parsley (or 2 tsp dried parsley)
8 oz. fresh sliced mushrooms

DIRECTIONS

1. Dry bread in a very slow oven (250); place in a large bowl. (You should have 12 cups.)
2. Melt butter in a large skillet. Saute onion and celery and mushrooms until tender, about 15 minutes. Add to bread with salt, pepper and sage.
3. Add enough of the chicken broth to make a moist mixture. Stir in parsley. 
4. Bake at 350 for 30 minutes.

 

 

 

 

 

CROCK POT - STYLE LOADED BAKED POTATO SOUP

I found the recipe on food.com. Serves 9-12. I did 1 and 1/2 times it to better suit my family size. 

INGREDIENTS

9 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 1/2 large onion, chopped
6 cups chicken broth
4 1/2 garlic cloves, minced (or pressed)
6 TBSP cup butter
1 TBSP + 1 teaspoons salt
1 1/2 teaspoon pepper
1 1/2 cup cream or 1 1/2 cup half-and-half cream
1 1/2 cup shredded sharp cheddar cheese
4-5 tablespoons chopped fresh chives
1 1/2 cup sour cream (optional)
12 slices bacon, fried & crumbled
cheese, for sprinkling

DIRECTIONS

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.