Esme and I made the butter almond cake together today.
My haul from the grocery store. I didn't take any pictures of the cake itself. We made hopping john of a sort, and I served carrots and the almond cake for Esme, and carrots, the almond cake, greens and some of the acorn squash for grandma and myself.
I had looked through all of my recipes and found the recipe for galette des rois (king's cake) and decided it was too complicated. But yesterday, I had decided that I needed to make the cake again, maybe something that I can still eat after this dental work.
This is what we made - it was good, a bit like sweetened cornbread. I can't have corn products, have been avoiding them for years now on my cousin's recommendation with my other connective tissue disorder.
Butter Almond Cake :
1/2 cup (1 stick) butter softened
1 cup white granulated sugar
2 large eggs (at room temperature)
little less than 3 tsp. baking powder
1.5 cups of general purpose flour
1/2 cup of ground almonds
1 cup milk
1/2 tsp salt
350 degrees for 40-45 minutes or until fork comes out clean
cream softened butter and sugar, add eggs and vanilla, beat until smooth, mix dry ingredients in another bowl and add half and half with the milk beating until all combined, pour into ceramic dish, bake
Hopping John
fry chopped bacon on low until the edges begin to crisp, keep the oil in the pan
pour drained can of black eyed peas into the grease and mix thoroughly while still heating
stir often until it begins to bubble again
put frozen chopped green onions into mixture, heat again until it sizzles and stir until the gravy thickens
Parsnip Soup (a variation on the turnip soup from a while back)
peel and chop up into small slivers one large parsnip
put in pot with at least 2 cups (I think it was closer to 4) of water
pour in a bit of olive oil
add frozen zucchini and onions
garlic parmesan grilling seasoning
black pepper
boil until everything is soft, use a stick blender to make smooth
add a good pat of good butter on top of each bowl
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