Strawberry Shortcut Cake

For Megan's Birthday this year, I made this delicious cake. When looking through Mom's recipe box for a cake recipe, I was looking for a recipe that Meg would like. She does not like chocolate cake but does like strawberries. This cake was just right. The strawberry flavor added a nice sweetness to the golden cake. I frosted this cake with whipped cream before decorating it for her Birthday. But the cake would be just fine without any frosting. While baking, the marshmallows rise to the top and create a nice top layer.

The recipe calls for using frozen sliced strawberries in syrup. I had frozen sliced strawberries, but I did not have any frozen in syrup. So I made my own strawberry syrup by adding about a cup of strawberries to a little bit of water and a third of a cup of sugar to a saucepan, simmered for about 15 minutes until the strawberries begin to break down. Because the syrup is to be mixed with the two cups of strawberries, I did not strain the syrup, but added it to the strawberry slices with some lumps. 

Strawberry Shortcut Cake 

• 1 cup mini marshmallows
• 2 cups frozen sliced strawberries in syrup
• 1 package (3 oz.) strawberry jello
• 2 1/4 cup flour
• 1 1/2 cup sugar
• 1/2 cup butter
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 tsp. vanilla
• 3 eggs

Generously grease bottom of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries with syrup and dry gelatin; set aside. In a large bowl, combine remaining ingredients. Blend at low speed until moistened; beat three minutes on medium speed, scraping sides of the bowl occasionally. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 for 45 to 60 minutes or until toothpick comes out clean. Allow to cool. Enjoy!

Hungarian Pot Roast

In the winter, a hearty meal can be so comforting. This pot roast recipe is no exception. Although it does take some time to prepare, it is worth it. I think the paprika, caraway seeds, and sour cream make this particular pot roast Hungarian. The flavors are delicious and comforting on a cold winter day. Better still, there will be leftovers that will make all the work for this meal worthwhile.

When I made this pot roast, I made bread to go with it. But next time I might try some egg noodles to mix in with the gravy. And despite some lumps, this gravy was delicious. So when you have some time to prepare a filling meal, give this pot roast recipe a try.

Hungarian Pot Roast 

• 5-6 pound roast (chuck, rump, round)
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. oil
• 1 cup chopped onion
• 1 1/2 Tbsp. paprika
• 1/2 cup water
• 1 can (10 1/2 oz.) condensed beef bouillon
• 1 bay leaf
• 1 tsp. caraway seeds
• 1/2 cup water
• 3 Tbsp. flour
• 1 cup sour cream

Trim any excess fat from meat. Sprinkle meat with salt and pepper. Heat oil in Dutch oven or heavy kettle over medium heat. Add meat. Brown well on all sides, turning just as it browns (about 15-20 minutes). Remove meat from pan; set aside. Saute onion in fat remaining in pan for five minutes or until golden. Sprinkle onion with paprika. Cook one minute. Return meat to pan. Add 1/2 cup water, bouillon, bay leaf, and caraway seeds. Cover pan. Bring to boiling. Reduce heat to low so liquid just simmers--there will be only occasional small bubbles. Simmer, turning meat occasionally, about four hours or until meat is tender. Remove meat to heated platter to keep warm. Remove and discard bay leaf. Skim fat. Blend 1/2 cup water with flour in small bowl until smooth paste is formed. Stir into pan. Cook on medium heat stirring constantly until thick and bubbly. Lower heat. Stir in sour cream gradually. Heat but do not allow sour cream to curdle. Slice meat and serve with gravy. Enjoy!

Cream Cheese Pound Cake

I often start the new year off with a cake. This recipe certainly fits that trend. This pound cake has just the right density and moistness that you might expect for a pound cake. It has a classic flavor that is delicious on its own or can be accompanied with any frosting, whipped cream, or fruit.

Mom's recipe calls for using an angel food cake pan, which is a tube pan. I do not have a tube pan, but my bundt pan worked just fine. This cake looked so good when it came out of the oven that is was hard to wait for it to cool. In truth, we let it cool a little but had our first pieces while it was still warm. Because I did not put frosting on the cake, I plan to eat the leftover cake warmed up.

Cream Cheese Pound Cake 

• 1/2 pound butter
• 2 1/2 cup sugar
• 1 package (8 oz.) cream cheese
• 6 eggs
• 1 cup sour cream
• 4 cups flour
• 2 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. vanilla

Cream butter and sugar; add cream cheese and beat well. Add eggs, one at a time, mixing well. Add dry ingredients alternating with sour cream; beating well after each addition. Blend in vanilla. Bake in a greased angel food cake pan for one hour and five minutes at 350, or until cake is done. Enjoy!