Mango Rum Cake

Here I am again, trying to get things done...at least, I did make something with the mangoes...not just any old mango cake, but added rum to it, and drizzled it with a light lemon glaze! I'm so happy I re-created my own recipe from a simple yellow cake mix...the second cake in the last two weeks, from a mix. So much easier to 'doctor; up a
mix cake, than to start from scratch.

Thank you so much for all your recommendations on the mangoes...each and every one of them sound so good, especially the salsa, which I have made last year, the jam, which is still waiting to be made, and also canning some, as well. The chutney, the salads, the puddings, and probably more cakes...all are so amazing with mangoes.



I just happen to find a box of yellow cake mix in my pantry, which I like to keep around for quick emergencies...and trust me, this one was an emergency...and why?...because I tried to make things easier on myself, since now, I'm a little bit clumsy with my left hand which requires to be used, but can't be lifting heavy things for a few weeks.


Well, remember when I mentioned in my last post that I got knocked on  the head with a falling mango, as I was picking the mangoes from under the tree?...I didn't mention that from the fall on my head, I lost my balance and awkwardly fell, over and kind of twisted my left hand...as a result, I noticed that my wrist was swollen the next morning, and for some reason my hand hurt...forget about the bump on the head, but can't ignore the swelling, so I went to get it checked, and x-rayed, and was told I have a sprained wrist. Last year, around this time, I sprained my left ankle...at least all the injuries are concentrated on the left side...left ankle, left side of the head bump, and left sprained wrist.!

...and NO, it didn't have anything to do with the rum..honest! I made the rum cake after my injury! What a "bummer'...could I be any more accident prone, other than my 6yr. old grandson vacationing in Italy, w/parents and sister, falling off from the 2wheeler bicycle, not once, but twice, learning to ride...Lora said he's got bruises from head to toe...poor baby!


...anyway, continuing with my rum cake!

Mango Rum Cake
My adapted version from yellow cake mix

1 box yellow cake mix
3 eggs
pulp of 2 ripe mangoes mixed in blender
mixed with 1 Tbsp water  (3/4 cup)
1/4 cup vegetable, or canola oil
1/4 cup golden rum
1/4 cup water


(baking bundt pan is a 'thrift find' made in Germany
cost, $3.99)

Preheat oven 350 degrees F. Mix all ingredients together in a large bow, with an electric mixer. Spray bundt pan or 2- 9 inch cake pans, or a tube pan, rectangular, whichever you prefer. Spray, and flour the pan.

Just make sure you mix everything together, start on low, to incorporate, and then on high to mix together the ingredients, so it will be golden, and thick...just like in the photo...it should take about 3 minutes, maybe 4.

Pour into the cake pan, and with a rubber spatula, clean the bowl to add all into the cake pan.

Cake batter should look, just like that, in the photo.

After 45 minutes in the oven, your cake will look like this! For the round 9 inch cake pans, it takes 35 minutes, but in the bundt pan will take at least 45 minutes to be done.

After about 20 minutes still warm...but you can carefully flip it out onto a cooling rack to cool for another 30 minutes, before drizzling it with the lemon glaze.

I almost forgot to mention, that you can poke holes in the cake and pour 1/4 cup more, of the gold rum...(optional)

with a metal skewer, or bamboo stick, prick some holes, all around the cake.

Slowly, pour all the rum around the cake into the poked holes.

Note: just don't make the same mistake that I did...what a shame...I forgot to put the cake on a plate, and instead it went all over the counter...(messy job, and a waste of good rum)

Now, you're ready for the lemon glaze, or you can just dust it with powdered sugar.

 Here's a little tip when you frost, or glaze a cake:
Set out your cake platter, or plate, and take 3 strips of wax, or aluminum foil, about 3 or 4 inches wide and lay them crossing each other on the platter.

For the lemon glaze: 3/4 to 1 cup powdered sugar. Add 1 the juice of 1 lemon...depending if you want a thin, or thick glaze (as for me, I only had about less than 3/4 cup sugar, so I ended up with a thin glaze)...for a nice rich thick glaze, use 1 cup of powdered sugar

Now you see, all the messy leftover glaze dripped on the paper, and not on the platter.



Drizzle cake with a spoon...it would look better, if the glaze was thicker.

You end up with a clean platter, and just dispose of the messy strips of paper.

I can't begin to tell you how amazing this awesome cake turned out. The Bacardi gold rum is the BEST rum I can recommend...so smooth, and mellow, just gave such a nice moistness and yummy flavor and texture to the cake...and the mango pulp?...oh, my, oh my...MANGO heaven!

I only had that one piece shown on the plate, and shared gave the rest of the cake to my ex, and my best friend~

I will be trying out your suggested recipes, and thank you so much for your gracious comments, ideas, and recipes...xo

Photo, courtesy of PINTEREST

HAPPY BIRTHDAY...AMERICA!...AND A HAPPY 4TH OF JULY to all! America is still the BEST of all the countries...LET FREEDOM PREVAIL THROUGHOUT ALL THE LANDS! GOD BLESS AMERICA ...AND GOD BLESS US ALL!

Strawberry Mimosas...Photo, courtesy of Pinterest

Ricotta Spiral Pastry

 

I am so behind with my post that I intended for Thursday...and here we are, it's Friday now, and way into the evening. I don't have any new things to post, except these perfectly yummy Ricotta Spiral Pastries that I got the idea from a food blogger friend Gizike from Hungary. @ Gizi Receptjei (Gizi's Recipes)...Click over to check her Ricotta Spiral Pastry with Bacon Bits...in English, but you will recognize it from the inviting photo of her yummy creation! While you're there, browse through her other amazing recipes, and lovely photos to illustrate them!

Hers is with crispy bits of bacon, and mine is with fresh chopped basil, and fresh chopped oregano. I used what my daughter had in her fridge, and freezer...she just diddn't have bacon. Lora and I are never without Pepperidge Farm  puff pastry, or phyllo dough, and other ingredients which for us are 'staple ingredients' such as ricotta, and Reggiano Parmigiana cheese.

Just reading the recipe in Hungarian, and knowing I had all these ingredients on hand, I got so thrilled about making it. Just thaw out the puff pastry and you're ready to start. Gizike's blog is in Hungarian, but she has a TRANSLATE option. Just 'sift' through some of the inconsistencies on the translator because some stuff may sound totally ridiculous, which does not fit correctly into the English language, or vica-versa, according to a Hungarian food blogger, constantly mentioning to me that the translate is humorous most of the time!

Speaking of which! Couldn't be any more humorous than, trying to translate from a Bulgarian food blog. Wonder who does these translations...because, that specific time, when I tried to get the recipe of a stuffed chicken, and was interested in the stuffing ingredients. I certainly was not about to print it out (in fact, I let the blogger know of the problem)...no response!......translate option said, instead of 'stuff the chicken'...'f--k' the chicken ...now I'm blushing! So just venture with the translate, carefully!

 Ricotta Spiral  Pastry
 adapted from,Gizike

1 sheet puff pastry
1 cup whole milk, or low-fat ricotta cheese
1/4 cup parmesan cheese, grated
1 egg
a few basil leaves, and oregano leaves, chopped
or herbs of your choice
2 cloves garlic chopped
salt, and pepper to taste
2 Tbsp butter, melted (optional)

In a medium bowl, mix together with a fork; the ricotta, parmesan, basil, oregano, eggs garlic, salt, and pepper.
With a rolling pin, roll the thawed out puff pastry lightly, and evenly. Brush some of the butter on it, and spoon the ricotta mixture evenly.

 Start to roll up the dough 'jelly roll' style.

Now, you can start to cut them with a sharp knife.

Cut the slices carefully about 1 to 1 1/2 inches.

(note: the little end piece on the right corner. I actually saved that too.)

Place the spiral rolls carefully in a round cake pan...(I used a pan with a removable bottom. Make sure you spray the pan with cooking spray!
You can also use a rectangular pan, depending if you use a single portion, or double portion!

Brush the rest of the butter on top, and with a soup spoon, pat them down lightly and shape them into rounds.

In a preheated 375 degree F. oven, bake for 35-45 minutes, until it gets golden brownish around the edges.

It turned out incredible, flaky, and oh, so ridiculously overly amazing!












Now, on to some other things to mention!

I received a small package the other day...a fabulous gift for Lora and I, from our dear friend,  Lizzy...the most amazing French soap, the fragrance alone, is breathtaking...one sniff, and you feel like you're in Paris...actually it was from Paris. This was her gracious token of gift to all of us who has guest posted for her, while she flew off to Paris...doesn't it sound romantic?...well it should, and I should be the one to go next time...LOL

Another thing:
I already announced the winner of my giveaway...which is Sissi, from With a glass ...Congratulations to Sissi!
Sissi was contacted and already responded by e-mail, and was very thrilled. I will soon have another giveaway, just can't decide yet, what it will be. Thank you Sissi, and thank you all for your kind comments, and participation!..xo

I wish you all lived closer, so I could give you some mangoes...I've been giving them to Lora's neighbors. Since we had that hard wind, and storm, the mangoes have been dropping from the tree like "dead flies"...oooh, not a good comparison. I even got one fall down and knocked me on my head...ouch!...got a nice bump...saw some 'stars'...even split the ripe mango open...ha,ha....just didn't want to post that photo.

Now, all I need is some ideas, and recipes to make mangoes with!...any suggestions?...please, send some my way!

Mark Bittman's Bread Pudding...and Giveaway!

Perfect bread pudding, right out of the oven!

There's a saying..."what you see, is what you get"...or a favorite of mine...IT IS, WHAT IT IS!...When life gives you lemons; you make LEMONADE...When your son brings you a homemade beautiful round Challah bread with raisins, from a Kosher kitchen...that has been blessed by a Rabbi...you eat half, freeze the other half...and make the best Bread Pudding...ever!
Linking to:
Hearth and Soul Blog Hop @Zesty South Indian Kitchen
Full Plate Thursday @ Miz Helen's Country Cottage 
Thursday Favorite Things @ Katherines Corner 

Not only did I feel blessed, but comforted...knowing, that this bread will be best, used  for french toast, or make a fabulous bread pudding...not just any old recipe, but my most favorite, trustworthy Mark Bittman's
"How to Cook Everything" Simple Recipes for Great Food!...don't expect pretty photos, and illustrations in this 944 page of a bright yellow soft covered book (comes in hard cover, as well)...you can certainly order this on Amazon, and get it for a great price, but mine was also NEW, which I purchased 2 years ago at Goodwill for 79 cents...a price which is no longer available for soft covered books. Today, it would cost me $4.00 even at Goodwill...but then you can probably get this at Amazon for the same price, and pay $3.99 for shipping. It's still a great bargain...either way!

I don't recall bragging so much about any cookbook, as I am totally in love with this one. I have managed to take it home several times...only, to find it back here at my daughter's house because we are both sharing the book.

This is how it goes...you decide to make a great dish, dessert, breads, anything your heart desires...you will find a simple version of it in this book; it virtually is, like a Bible...next, you go online, if you want to compare other similar recipes, and even find photos of it, and start comparing and creating it to your needs...but don't be "stingy"...be a friend, and mention the source! I can relate to your own creation of a fairly simple 'staple' recipe which do not require a source...but let's face it. We are not 'Martha Stewart'...or 'Giada'...or 'Nigella'...we don't have a cooking show, or have our own 'food magazine' like Martha Stewart...LIVING, which by the way, is one of my all-time favorite cooking magazines, next to Bon Appetit!

...but, you never know! Dreams can become a reality! You can become the next Food Channel 'cooking star'...or can go on T.V.'s CHOPPED program...and get yourself 'chopped off' after the first 'brutal challenge'...or, become the winner and take home the $10,000. which is not EASY!

I'm getting way off the subject here. I will share 2 recipes with you...the other, which I promised is my 'staple' banana bread recipe...and I do repeat...'staple'..because, both Lora and I make this once or twice a week, without consulting a recipe...just have it memorized after all these years, and totally cut down on the 1970's overload of sugar, and oil that they used in basic recipes. When I see a banana bread recipe posted with 1 cup of oil, and 2 or more cups of sugar, I just want to scream...NO, NO...you're killing us! (well, just a little dramatization of it) but seriously, who needs all that cholesterol and sugar, and most of the time with the overload of 'butter'...and let's not even go there...we all know what happened with Paula Deen; don't get me wrong, I love her dearly, and all her creative recipes, and her Southern "y'all" charm. We just need to stay, or get healthy, that's all!

Bread Pudding
adapted from: How to Cook Everything 
by, Mark Bittman

3 cups of milk, (I used low-fat)
4 Tbsp.=1 1/2 sticks butter, plus extra  for greasing the pan. (I used cooking spray to grease pan)
1 1/2 teaspoon ground cinnamon
1/2 cups sugar plus 1 Tbsp.
pinch of salt
8 thick slices of white bread, crust removed
(I used leftover Challah)
3 eggs ( I used 4)

Preheat oven to 350 degrees F. Over low heat in a small saucepan warm the milk, butter 1 teaspoon cinnamon, 1/2 cup sugar, Just until butter melts. Butter, or spray an 8x8 square glass baking dish, or a casserole dish that can fit 1 1/2 quarts.

Cut or tear the bread in bite-size pieces (as in upper photo) and pour the milk mixture over it. ( I sprinkled the cinnamon, salt, and sugar, directly on the bread cubes, did not add in the milk mixt. to heat up)

Let the milk mixture sit for a few minutes, submerging
any pieces of bread that rise to the top.

Beat the eggs lightly, and pour over the bread mixture, stirring gently, being careful not to disturb the bread pieces. Mix together the 1 Tbsp sugar with the 1/2 teaspoon cinnamon, and sprinkle over the top.

This is how the mixture should look like...now, you are ready to bake it.

Bake 45 minutes...no longer than 1 hr. Center will be just a little wobbly, but it will settle as it cools a little.
Serve warm, or cold, with maple syrup, whipped, cream, or just plain powdered (icing sugar)

For chocolate pudding: Melt 2 ounces bittersweet chocolate with the milk, and butter, and proceed as above.

For Apple-Raisin filling: Add 1 cup peeled, grated, and drained apples, and 1/ cup or more raisins to the mixture, along with the eggs.

Elisabeth's Banana Bread

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cane sugar
1/4 cup light brown sugar
2 eggs
1/4 cup vegetable oil
1/4 cup low-fat milk
3 rip bananas mashed
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray, set aside. In a large bowl, add the flour, baking soda, baking powder, and salt. Mix together. In a medium bowl, mash the bananas with a potato masher, or fork, and add the sugars to it; stir to combine. In a small bowl, mix together the eggs with the oil, and milk, beating with a fork, or whip just to combine well. Add the bananas mixture to the flour, and pour the egg mixture over the top...stir to combine.
Stir 3/4 cup of the chocolate chips into the batter; spoon into the loaf pan, and sprinkle the remaining chocolate chips over the top. Bake for 30 minutes @ 350 degrees F.  Lower the temperature to 325 degrees, and bake for an additional 25 to 30 minutes. Cool on rack, and it will release easily from pan, after it cools down slightly.

note:
This is my very own "tried and true" recipe, and it is 'fail proof' ...you must add the ingredients just the way I have it written, in that order, and also for the temperature, and time baked. For the sugar, you can use just white sugar instead both kinds, but increase to sugar to 1 cup. You can also substitute by adding equal amount of whole wheat flour to equal amount un-bleached all purpose flour. You can add raisins, chopped nuts, cranberries, dried cherries, or any kind of dried fruits. I would not recommend fresh chopped fruit, they will add too much moisture and make the bread soggy!

...one more thing; I just recently received this special back order issue, for my 2yr Blog Anniversary giveaway.

I have not heard from anyone if you are in interested in my special giveaway of the 100yrs of American cooking edition, which came out in 1999. I love this special issue, and kept the magazine for 13 years now, using some of the best recipes...ever!

Back in 1999, it cost $3.95...I back ordered a special order...brand new one, plastic sealed edition...which cost $12.99 (still a thrift price) for something so special..the shipping was (that's where they get you) another $3.99, well worth it!

Are you going to miss out on this giveaway gift that has century old culinary stories, including the famous Amircan Apple Pie that debuted in 1900, the famous Coca Cola, in the late 1899,  the famous Betty Crocker in the late 1930's, Julia Child in the early 1950's famous movie stars, our very own American Mac n' Cheese, with updated old recipes...just look at the famous American list of products that our known all over the world, and when they debuted!

Hostess Twinkies (1930)
Snickers (1930)
Bisquick (1931)
Fritos Corn Chips (1932)
Skippy Peanut Butter (1932)
Campbell's Chicken Noodle
and Cream of Mushroom  Soups (1932)
Ritz Crackers (1934)
Five Flavors Life Savers (1935)
Kraft Miracle Dressing (1935)
Kix Cereal (1937)
Kraft Macaroni and Cheese Dinner (1937)
Pepperidge Farm Bread (1937)
Spam (1937)
Lawry's Season Salt (1938)
Lay's Potato Chips (1938)
Nestle's Crunch bars (1939)

There's a lot more to mention...and the most popular of them all is the famous OREOS that just recently celebrated its 100 years in America and is now, famous, and well liked all over the world! Now, isn't this something for us to be proud of that's American?
...and don't forge the JELL-O which has been around since 1897...and took America by the storm in the 1920's...and making a comeback now, after declining since the late 80's.

...one more item...(among tons of others) THE CANDY MAN
who can forget the ever so famous HERSHEY'S CHOCOLATE BARS?
Founded by Milton Hershey, in 1900...his chocolate was so well known an famous, by 1906, he got the town named after him!
So, there you have just some of the famous century information, along with photos and updated old recipes, and new ones, as well!
It's a whopping double issue of 254 pages, compared to this July grilling issue of Bon Appetit, of 122 pages. that costs you $4.99 an issue, if you don't have a subscription, which I've had for over 20 years!

I'm repeating this giveaway gift...just let me know if you would like it...no strings attached...but if you don't mention something about this amazing issue, then I will assume you're not interested in winning this!

 
OK...gotta go now. Luigi the little precious Chihuahua ...and Stella (not pictured) are hungry, and so am I...so let me hear from you...until then, have a wonderful Monday, Tuesday at some places...we're getting a tropical storm, rain, rain...and more rain!
xo