Sponge Cupcake

Sponge cake is a well-known, light, and fluffy cake that can be enjoyed plain or with a variety of toppings such as fruit or cream. True to its name, the sponge cake will absorb the toppings added. When I was looking through Mom's recipe box for an easy recipe, I found this one and thought it would work well. I also liked that it called for making it in cupcake form, but any cake batter can be used for cupcakes.

Sponge cake recipes often call for egg whites, but I followed Mom's recipe and just used the full egg. I think that it resulted in slightly less spongy cupcakes, but they were delicious nonetheless. I also did not add any topping because this cake is delicious on its own.

Sponge Cupcakes 

• 2 large eggs
• 1 1/3 cup flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup very hot water
• 1/2 tsp. vanilla

In a large bowl, beat eggs until light and lemon colored. Sift flour with sugar, baking powder, and salt into beaten eggs. Mix well at lowest speed, beating 1 1/2 minutes or 225 strokes with a spoon. Slowly add water and vanilla. Continue beating 1 1/2 minute at low speed. Fill cupcakes 2/3 full. Lightly sugar tops. Bake at 350 for 15 minutes. Enjoy!

Easter Lamb Cake

Having lamb cake on Easter is a tradition that cannot be missed. Usually, we get lamb cake from a bakery. And there are so many bakeries in the Chicago area that sell delicious lamb cakes for Easter. But this year, I decided to make a lamb cake recipe that I found in Mom's recipe box. Lamb cake is made from a pound cake batter. Mom's recipe called for using some grated lemon peel, but I did not have lemons on hand, so I used orange peel. The slight citrus flavor made this cake extra delicious.

Using a lamb cake mold, the cake bakes itself into the standard lamb shape. I do not actually own a lamb cake mold. Instead, I used two loaf pans--one to make the base and the other to cut out the head to recreate the lamb shape. I think the resulting lamb looked much like a lamb. The cake is then frosted with vanilla buttercream frosting and decorations can be used to finish the lamb cake.

Easter Lamb Cake 

• 1 cup butter
• 1 cup sugar
• 4 eggs
• 2 cups cake flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• Grated rind of 1 lemon

Cream butter and sugar until light and fluffy. Beat in eggs one at a time; beat well after each addition. Slowly add sifted dry ingredients, blending well. Stir in lemon rind. Generously coat baking pan with butter and coat with flour. Spoon batter into baking pan. Bake at 350 until toothpick comes out clean. Let cake cool and remove from pan. Allow to fully cool before frosting.

Buttercream frosting

• 6 Tbsp. butter
• 1 tsp. vanilla
• 1/8 tsp. salt
• 3 1/2 cups powdered sugar
• 3-4 Tbsp. milk

Cream butter with vanilla. Add salt and gradually add powdered sugar, beating thoroughly after each addition. Stir in milk and beat until good spreading consistency.

Refrigerator Potato Rolls

Like everyone in my family, I love bread, especially fresh bread right out of the oven. MDS said that he could not even taste the potato. I did taste a subtle potato flavor which was not overwhelming. These rolls were amazing directly out of the oven, but they were also good as leftovers when toasted lightly.

This recipe is another good use for leftover mashed potatoes. The recipe calls for using instant mashed potatoes, or use leftover mashed potatoes. The dough can be made ahead and stored in the refrigerator for up to three days. When making the rolls, you can easily adjust the size of the rolls to meet your needs. The rolls should double in size after the final rise and baking, so keep that in mind as you are forming the rolls.

Refrigerator Potato Rolls 

• 1/2 cup mashed potatoes
• 1 1/2 cup warm water (115 degrees)
• 2 packages active dry yeast
• 1/2 cup sugar
• 1 tsp. salt
• 2 eggs
• 1/2 cup soft butter
• 6 1/2 flour
• melted butter or 1 egg beaten with water
• poppy or sesame seed

If using instant mashed potatoes, prepare but leave out salt and butter. Sprinkle yeast over water; add sugar and salt stirring until dissolved. Let stand a few minutes until bubbly. Add two eggs, soft butter, warm potatoes, and three cups flour. Beat until smooth. Add two cups flour; beat until flour is incorporated. Add remaining one and a half cup flour mixing with hands until dough is smooth and stiff enough to leave side of bowl. Brush top with one tablespoon melted butter. Cover and let rise in the refrigerator for two hours or until double in size. Pinch down dough. Cover and refrigerate for up to three days, punching down dough once a day. 

About two hours before serving, remove dough and shape rolls. Brush with butter and place on greased sheet about two inches apart. Allow to rise until doubled for about one hour. Brush with butter or egg with water, then top with seeds. Bake at 400 for about 12 minutes. Enjoy!

Tuna Tater Pie

Mom probably found this recipe to try out during Lent when there would be no meat on Fridays. This recipe is just like a shepherd's pie, but with tuna. And it is delicious. I was worried that MDS might not like this pie because he can be skeptical of casseroles, but he liked this recipe and even ate leftovers. 

This recipe works well with leftover mashed potatoes, or you could take a shortcut and use instant mashed potatoes. The final step of broiling the dish so that the potatoes brown is very important for the dish. When I made this recipe, I used a standard pie dish. Individual serving size dishes could be used instead.

Tuna Tater Pie

• 1 cup mayonnaise
• 1 tbsp. grated onion
• 2 tsp. lemon juice
• 1 tsp. Worcestershire 
• 1/2 tsp. salt
• 1/2 tsp. mustard
• 2 cans tuna, drained
• 10 ounce package frozen mixed veggies, thawed
• 1/2 cup sliced celery
• 2  cups mashed potatoes

Mix 3/4 cup mayonnaise with next five ingredients. Stir in tuna, veg, and celery. Turn into baking dish. Bake at 350 for 15 to 20 minutes. Stir together mashed potatoes with 1/4 cup mayonnaise. Pipe or spoon over the pie. Broil four inches from heat for ten minutes or until light brown. Enjoy!

New England Meat Pie

This meat pie is delicious but does take some time to make because there are a number of steps. If you have some time, this recipe is worth it. I am not sure the origin of this recipe. It has all the common elements of a savory pie--meat and vegetables. 

When I made this recipe, I used a 10x6 loaf pan but the pieces did not stay together. Next time I make this recipe, I might use a 9x9 pan or a classic pie pan. I think that the pieces would stay formed better. Also, when I made this recipe, I used pie dough to form the lattice on top instead of cheese. Also, Mom's recipe calls for cans of tomato sauce with onion, but I just added minced onion to regular tomato sauce.

New England Meat Pie 

• 1 pound ground beef
• 2 8-ounce cans tomato sauce
• 2 Tbsp. minced onion
• 1 egg
• 1/4 cup dry bread crumbs
• 1 10-ounce package frozen mixed vegetables, thawed
• 1/2 tsp. crushed thyme
• 1/2 tsp. pepper
• 1 12-ounce package hash brown potatoes, thawed
• 3 Tbsp. oil
• 5-6 slices American cheese, cut into 1/2 inch strips

Combine beef, 2 tablespoons tomato sauce, egg, bread crumbs, and salt; shape into one-inch meatballs. In a skillet, lightly brown meatballs; drain fat. Stir in rest of tomato sauce, mixed vegetables, thyme, and pepper; simmer for 5 minutes. Meanwhile, press potatoes over bottom of 9x9 baking dish; drizzle with oil and place under broiler until lightly browned. Spoon meatball mixture over potatoes; arrange cheese in lattice pattern on top. Bake at 375 for 20 to 25 minutes. Enjoy!

Pizzaburger Loaf

This recipe is a variation on classic meatloaf, with a bit of pizza flair. It is easy to make and easy to eat. Many of the ingredients are pantry staples. Meatloaf is a classic American dish. But these modifications make it a little more pizza-like, combining two great American dishes into one.

This recipe is a nice cold weather meal. The loaf is in the oven for more than an hour and is so comforting to eat fresh from the oven on a cold day. When I made this recipe, I used shredded mozzarella instead of sliced because that is what I had on hand. I also used less salt.

Pizzaburger Loaf 

• 1/2 cup chopped onion
• 1 6 ounce can tomato paste
• 1 cup water
• 1 1/2 pound ground beef
• 1 egg
• 1 cup soft bread crumbs
• 2 tsp. salt
• 1 tsp. oregano
• 1/4 tsp. basil
• mozzarella cheese 

Combine onion, tomato paste, and water in a saucepan; simmer for 20 minutes. Mix together beef, egg, bread crumbs, salt, oregano, and basil. Add 1/2 cup prepared sauce and blend well. Form into a loaf and place in a 10x6x2 baking dish. Bake at 375 for 50 minutes. Pour sauce over; arrange cheese on top. Bake 15 minutes. Enjoy!

Greek-style Macaroni Bake

This recipe is a variation of the classic Greek Pastitsio, which is similar to lasagna. This recipe has some preparation involved before it goes into the oven to bake, so it does take a bit of time. But the ingredients are common enough that you might have them around the house ready to use.

Just like Pastitsio, this recipe used cinnamon and nutmeg to create a delicious and unique flavor. I actually used a bit more cinnamon than the recipe calls for because I like the flavor. When I made this recipe, I used a 9x9 pan, but you could easily scale this recipe up just a little bit for use in a 13x10 pan to feed a crowd.

Greek-style Macaroni Bake 

• 3/4 pound ground beef
• 1/2 cup chopped onion
• 1 6 ounce can tomato paste
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 cup mayonnaise
• 1/4 cup flour
• 2 cups milk
• 2 eggs
• 1/3 cup grated Parmesan
• 1/4 tsp. nutmeg
• 8 ounces elbow macaroni, cooked and drained

Brown beef and onion. Drain fat. Stir in next 3 ingredients. Set aside. Combine mayonnaise and flour; stir into milk. Cook and stir over medium heat until thick (do not boil). Beat eggs, cheese and nutmeg. Gradually stir into sauce. Add macaroni. Spoon half macaroni mix into baking dish. Cover with meat mix. Top with remaining macaroni. Bake at 325 for 45 minutes. Enjoy!