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F*R*E*S*H STRAWBERRIES

 Although available in markets all year, it’s almost time for the local field crops of this early warn weather fruit to be harvested. If you live near a DIY picking site, you know what a fun job that can be for kids. They are so proud of their haul and want to be part of its presentation to the rest of the family-at least for the first time.

As with all things concerning children, safety becomes a factor in deciding how to prepare the strawberries for that first meal. Add to that, if you were the adult out picking the berries with the kids, after sorting and cleaning the fruit, you probably don’t want to delve into an involved dish either. Finally, with produce fresher than that in any market, it’s a shame to subject it to a recipe which detracts from the freshness, and that includes cooking them.

I’ve written lots of posts on strawberry desserts for spring, but this is different. This post addresses ways to serve fresh berries raw, with a minimum of handling. These recipes highlight freshness, are low energy, safe for children to participate and absolutely delicious. In other words; Winners!

But first you have to sort the berries. Choose the best ones to use fresh first. Place them, unhulled, in a bowl of cold water, and spread the rest in as large and flat a container as will fit in your fridge, a sheet or roasting pan, separating the layers with wax paper. They will stay fresh for about 3 days. Strawberries don’t freeze well raw. The ice crystals which form from the water in their juice dilutes it, then quickly drains during thawing, leaving a pulpy mass. However, they do well cleaned, hulled, sliced and cooked in compote or made into jam. See recipes below.

Swish the berries you selected to use in the water and air dry on paper towels. Chill but don’t hull until just before serving, unless marinating them. Then follow the directions in each recipe for handling them. Children can wash and dry the berries, be taught to hull them with a fingernail, help with placement and garnishing. Knife and cooking tasks can be assigned age appropriately.

I have many posts on spring desserts, most of which contain berry recipes. Some of the more recent ones are   April 9, 2020        April 1, 2021     June 16, 2022  and  for puff pastry  May 24, 2012 .For additional suggestions go to the site Archives or scan the Home age panorama.

RECIPES: Before printing the actual desserts, I am giving these 3 recipes. The first is for an all-purpose frosting -filling which is a favorite of mine because it’s less sweet. The second is for equally multi-purpose strawberry compote and the third is for a modernized, easier temperature stable, longer lasting solution for the excess berries you picked

1).Easy Cream Cheese Frosting, Filling or Topping : Yield about 2 cups*
(1) 8 oz. tub non-dairy whipped topping
(1) 8 oz. pkg. cream cheese
Flavoring extract optional
Beat the cheese and topping together until smooth. Optionally add flavoring to taste.  Spread with a cake spatula.

2).Fresh Strawberry Compote: Servings 4- From-     
https://midwestfoodieblog.com/super-simple-strawberry-compote/
1 lb. strawberries

3 tablespoons sugar

1 teaspoon lemon juice
½ teaspoon lemon zest- optional
Add berries, sugar, lemon juice, and lemon zest to a medium sauce pan. Stir to combine and cook over vanilla ice cream, waffles or as suggested in recipes above.
Store in airtight containers.  Lasts 1 week in refrigerator and several months in freezer.

3).6 Minute Preserves: Yields 5-6 cups preserves- A simple colonial recipe that still works
6 cups strawberries- hulled
6 cups sugar
4-6 Tbs. lemon juice
Wash the berries by placing in a colander and dunking up and down in a large pot of water. Do not let water run over the berries. Place the colander in a large container and cover with boiling water and let stand 1 min. then drain well. This allows the berries to absorb the sugar. Place the berries in a 6-8 quart kettle with half the sugar and lemon juice. Bring to a rolling boil, one that can’t be stirred down and cook 3 min. Remove pot and skim. Add the rest of the sugar, repeat the process. Remove from the heat and allow to stand overnight, occasionally pushing the berries down into the syrup. If the growing season was rainy, or the syrup seems too thin, boil again for 1-2 min. When completely cool, seal in sterilized jars or paraffin covered jelly jars. Keeps for months in a cupboard.
NOTE: This can also be used as a compote or sauce.

DESSERTS

Strawberries Romanoff: Serves 6-8 A traditional, elegant dessert, but so easy it seems like cheating.
2 pts. Ripe strawberries
2 cups + 2 Tbs. sugar
1/3cup Grand Marnier or Cointreau
Peel of 1 orange- with no pith attached, in thin 1 inch long strips
¾ cup heavy cream
Wash, hull and dry the berries; place in a bowl with 2 cups sugar, orange peel and liqueur. Stir gently and refrigerate for several hours. Whip the cream with the 2 Tbs. sugar and chill. Serve berries in individual dessert dishes and pass the cream on the side.

Berry Napoleons: Serves 4-6
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar

Angel Nests: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form.  Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill
the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest.  Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with fresh berries.
* The Nests can also be made in single serving size and filled with sliced berries. Or simply cook the meringue in 6-8 inch circles and layer with sliced or whole berries and whipped cream or ice cream.
**To learn more uses for Meringues go to the post for May 16, 2019

Strawberry  Pizza; Serves 14-16
7 cups fresh strawberries – washed and hulled
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Wonton Strawberry Cups: Serves 12   

12 wonton wrappers

3 tablespoons butter, melted

1/3 cup packed brown sugar

1 cup neutral flavor jelly (apple, apricot) or cheese frosting from recipe

3 cups fresh strawberries, sliced with 12 left whole or halved to top filling

Whipped cream and fresh mint, optional garnish

Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. Spoon a heaping tablespoon of cheese mixture* or jelly into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

Strawberry Shortcake: This can be made using the cake rounds sold in supermarkets or with homemade biscuits from this recipe:
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.

Strawberry Filling: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.

Easy Berry Angel Cake: Serves 4-8-12 depending on size of cake

This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime.
1 Angel Food cake – purchased or made from a mix—Pound cake will work as well.

1 recipe strawberry compote or shortcake filling (above recipe)

2 cups cheese and topping frosting*

Cut the cake into 3 layers using toothpicks, a ruler and a knife. Select, and put aside a few choice berries to use as garnish. Spread the cheese-topping mix on the three cake layers and spoon the compote or shortcake filling over, ending with a drizzle of compote on top then garnish with the reserved berries. Store chilled.

Crazy Cake with Strawberry Topping: Serves 6-8
1 ½ cups flour
1 cup sugar
3 Tbs. cocoa
1 tsp. baking soda
½ tsp. salt
Sift dry ingredients into an ungreased 10”x2”cake pan. Make 3 deep indentations in the top of the mixture fill them with:
3 Tbs. oil
1 Tbs. vinegar
1 tsp. vanilla 
Pour over 1 cup coffee or water, mix well with a fork and bake in a preheated 350 deg. oven 35-40 min. Cool and top with cheese-topping mix* and strawberry compote or shortcake filling. Store chilled.

If you want to include fresh strawberries in a special occasion, this ice cream cake is a great project to make with children and have ready in the freezer. It can be made from any appropriate combination of cake and ice cream flavors and garnished with either the compote or the shortcake filling.

My Ice Cream Cake: **Serves 8-10- This cake can be made in many flavor and color combinations
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
2 Layer pans, or 1 sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool, then break or cut into very large chunks. Soften ice cream to consistency of whipped topping. Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert. Smear a dollop of softened ice cream over the bottom of the mold. If it has a decorative top be sure to fill it all in. Then smear a thin film of Ice cream over the insides of the mold and chill until set. Begin to fit chunks of the cake into the mold in layers, separating the layers of cake and the pieces of cake in the layers from each other and the sides of the mold with enough ice cream so that they don’t stick together or become exposed when the dessert is unmolded. Leave a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving. Freeze the mold for several hours or overnight.  Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold. Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.

CHICKEN IN SPRING-#2. ENTRÉE RECIPES

Depending on the individual situation, May and June can be as busy, socially, as the winter holidays. There are traditional celebrations, Mother’s Day, Father’s Day, Memorial Day and then personal ones, graduations, showers and weddings.  The difference between spring and winter affairs is that though an occasion may be traditional, the way we choose to observe it is subjective-casual, elegant, indoors, outdoors, seated, buffet.

Whatever the gathering, there is one constant; chicken will have been a menu consideration. Last week I discussed more casual presentations, but this week, I’m going to suggest some classic, seating required, entrée chicken dishes. However, first, some notes on handling chicken.

The deletion of the Meat Packers Union has reduced the variety of cuts available, but also the quality of presentation of meats, especially poultry. Often bits of organ matter and large fatty deposits are left, especially on whole and quartered birds. These, along with any amount of blood left in a bird, unlike red eats, can really spoil its taste. I advise cleaning poultry and brining (soaking) it in salted water for 20 min. before cooking. The salt draws the remaining blood out and keeps the meat moist during cooking.

I’m aware some kitchen experts- not chefs-say poultry can go from package to oven. My daughter tried that once and the aroma, plus one small taste were so awful that my dog got a whole oven-stuffer roaster and even she turned most of it down. Their argument is that rinsing spreads salmonella contamination. Well slipping it into a bowl of salted water spreads no more than opening the package and the water from the bowl can be poured straight down the drain, then all utensils, hands and sink washed. The argument is false and damaging (post: Sept. 22, 2013).   Brining is always best.

When working with boneless pieces of meat to make stuffed pinwheels or ‘birds’, as in recipes below, place the meat between 2 pieces of plastic wrap and roll, or for thicker pieces, pound with a mallet, until of even thickness. Never use a can. The ridged edges can cut into the meat. Work in a contained area and wash everything with soap and water after finishing to avoid salmonella (post: Sept. 28, 2013).

This is a longer post because good chicken recipes abound. In fact this site has too many to list links to all the posts containing recipes. I do suggest checking Feb. 2, 2014,  April 26, 2018,  May 5, 2018  and April 30, 2020. For even more recipes visit the Archives and scroll the Home Page Panorama

RECIPES

Chicken with Herb Butter
6 lb. oven roaster
5 cloves garlic – mashed
1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs
¼ lb. butter softened
Salt and pepper
2 cups water or broth –   more if needed
1 Tbs.cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing.
6 lb. oven roaster
¼ cup diced onion
¼ cup diced celery
1 large cooking apple like Granny Smith, peeled, cored and in large cubes
1 orange cut in half and segments removed—rind zested and reserved
1/3 cup raisins\
½ tsp. each dried thyme, rosemary and sage
1 egg
6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix
@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing
Salt and pepper to taste
Chicken broth
1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Chicken with Rosemary, Garlic and Potatoes: Serves 6—From:  https://www.southernliving.com/recipes/rosemary-garlic-chicken-potatoes

2 lemons, sliced

10 garlic cloves, smashed

3 tablespoons fresh rosemary leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

6 chicken drums (about 1 ½ lb.)

4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)

2 pounds small red potatoes

Crusty French bread

Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.

Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.

Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

Chicken with Kiwi, Lime and Coconut: Serves 4
4 boneless, skinless chicken breasts
4 kiwi peeled and diced-divided use
1 lime zested and juiced
1 Tbs. sherry vinegar
Salt and pepper to taste
1 Tbs. oil
2 Tbs. butter
5 oz. canned coconut milk
3 tbs. heavy cream –optional
2 scallions sliced thin
Freshly ground pepper
Chopped parsley to garnish
Pound the chicken between sheets of plastic wrap and marinate with half the kiwi, vinegar, salt and
pepper, and 1 Tbs. lime juice for 30 min.-2 hrs. Discard marinade and brown chicken in butter and oil about 5 min. per side, adding honey toward the end as the pan liquid reduces but be careful it doesn’t burn. Add the lime zest, scallions, coconut milk, pepper, remaining kiwi and cream, if using and simmer gently over low heat about 6-8 min. until chicken is cooked through and sauce thickens slightly. Serve garnished with parsley.

Chicken Lilly; Serves 4—This chicken should fall off the bone when done, and can be cooked in 2 or 3 sessions. Sauté-chill, bake halfway chill and re-heat and finish baking. I give two methods of cooking this recipe; the traditional and a low-fat.
Method One
4 chicken breasts , thighs or mixed – bone in skin on
½ cup flour for dusting
4Tbs. butter
4 stalks celery with leaves on – halved crosswise
2 envelopes chicken bouillon granules
Water
Clean and brine chicken in salted water for 15 min. Rinse well. Pat chicken dry and shake pieces in a plastic bag with flour, shaking off excess so only a light coating remains. Melt butter in a sauté pan and brown chicken on both sides. Place chicken in an oven proof pan. Deglaze skillet with a bit of water and pour over chicken. Add enough water to cover chicken half-way (about 1 1/2inches up the side of the pan). Add bouillon granules to water and top chicken with celery; cover pan with foil and seal. Bake in a preheated 250 deg. oven for 2 hours but can be done at 325 deg. for 1 hour.   Serve chicken hot with celery and pass pan juices on the side

Method Two
Omit flour and reduce butter to 2 tsp.  Drain chicken and broil on a foil covered sheet until both sides are brown. Place chicken in pan, add water and bouillon, dot with butter top with celery, cover and bake as directed above.

Teriyaki Basted Garlic Dusted Chicken:  Serves 4
4 chicken pieces, breast or thighs
About 1 tsp. Teriyaki sauce per piece, and 1 Tbs. reserved (Optional)
2 tsp. garlic powder
½ envelope chicken bouillon
1 cup water – estimate –more if needed
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add water to measure 1 ½  inches in the pan. Sprinkle the bouillon on the water, add reserved 1Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min.  Maintain water level but do not baste. Serve with pan juices on the side. Optionally, strain and chill pan juice to make aspic to serve on the side.

Chicken Picatta: Serves 4
4 skinless, boneless chicken breasts
2 Tbs. butter
2 Tbs. oil
2 lemons
¼ cup white wine+ to equal ½ cup
¼ cup flour
Fresh or dried parsley to garnish – optional
Cut 2 slices from the center of each lemon and juice the rest, combine with enough wine to make ½ cup-set aside. Melt 1 Tbs. oil and 1 Tbs. butter over medium heat, in a skillet. Lightly dust the chicken with the flour and brown in the skillet, adding more oil and butter as needed, about 5 min. per side. Remove chicken and brown lemon slices lightly on both sides-remove. Deglaze pan with wine and juice mixture, return chicken to pan, top each breast with a slice of lemon, cover and cook over low about 8-10 min. Serve breasts with sauce, garnished with a lemon slice each and parsley if using.

Greek Island Chicken: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
4 boneless, skinless chicken breasts
2 Tbs. oil
1 onion thinly sliced
1 clove garlic mashed
3 oz. sliced mushrooms
1 cup white wine
8 oz. jar marinated artichoke hearts
1/3 cup chopped dry-pack sun dried tomatoes
¼ cup sliced black Greek olives
1 tsp. lemon pepper
1 tsp. honey
½ tsp. EACH dried oregano and cinnamon
Salt
½ cup crumbled feta cheese
4 lemon wedges or slices
Brown chicken on both sides in oil. Remove and add onion and garlic to skillet. Cook until onion softens and add mushrooms. Cook 10 min. and add everything but the feta and lemon, including the chicken. Cover and cook over low 15 min. uncover and cook 5 min. until sauce thickens and chicken juices run clear. Plate garnished with cheese and lemon wedges on the side.

Chicken Cordon Bleu, Kiev and Alamo; Each serves 4
4 chicken boneless, skinless chicken breasts
1 cup fine breadcrumbs
1/3 cup melted butter
Pound chicken between two sheets of plastic wrap and flatten to about ¼ inch thickness overall. Preheat oven to 350 deg. and lightly grease a pan large enough to hold 4 rolls comfortably or a baking sheet.
When filling the chicken be sure the smooth skin side is to the outside. Put the filling in the center and, folding the outside edges in to contain it, if necessary, roll the meat over the stuffing, secure with a toothpick and coat with the butter, then dredge in the breadcrumbs. Place the roll seam side down on the pan and bake for 40 min. Optionally, simply place in the pan, seam side down, sprinkle with seasoned crumbs and bake.
Cordon Bleu:
4 slices deli ham
4 oz. sliced Swiss cheese in 8 slices
Put a slice of ham topped with one of cheese in the center of each breast. Roll the meat over and finish baking.
Kiev:
¼ cup butter-softened
1 clove garlic chopped
1 Tbs. chopped parsley
¼ tsp. EACH tarragon, salt and pepper
Mix the above ingredients, form into a roll about 3 inches long and freeze for 1 hr. or until hard. Cut the butter into 4 pieces, place one in the center of each piece of meat, roll, in this case, folding in the outside edges in because the butter filling will leak out as it melts, optionally coat in butter, bread and bake.
Alamo:
8 oz. Monterey Jack or Pepper Jack cheese in 8 slices
2 Tbs. taco seasoning mix
Mix the taco seasoning with the breadcrumbs. Place a piece of cheese on each chicken breast, roll, optionally coat in butter, dredge in crumbs and bake.

Chicken Roll Ups:  Each recipe serves 4.  The standard requirement for each is 4 large, boneless skinless breasts. Optionally, recipes A-D-E-F-H-I- can also be made using 8 boneless, skinless thighs with the filling divided equally between them. NOTE: thighs are easier to secure with the skin on.
Place each chicken piece between 2 pieces of plastic wrap and gently pound into an even thickness; working with the smooth side down, spread equal amounts of the filling over each. Roll from the short side, jelly roll style to enclose the filling.  Secure closed with basting pins or toothpicks. If to be wrapped in bacon, do it first, then secure.
These recipes can all be made several hours, even overnight in advance and kept covered in the refrigerator. The cooking time for each recipe is similar. Place the chicken seam side down in a lightly oil sprayed pan large enough to fit them comfortably.
For oven, melt 1 Tbs. butter add 1 Tbs. oil and pour over chicken, coating all sides; then add 1/3 cup white wine, broth or apple juice. Bake in a preheated 350 deg. oven for 30-4- mins, until juices run clear. Check occasionally to see liquid level is constant and meat hasn’t stuck to the pan.
For stove top, melt butter in skillet, add oil, then chicken and turn to coat. Cook over medium heat, turning occasionally until brown about 30 min. You may need to add up to 1 Tbs. butter and 1 Tbs.oil during cooking for stove top. Add the 1/3 cup white wine, broth or apple juice at the end to deglaze the pan.
If not serving at once keep warm for up to 30 min. otherwise allow to cool, then reheat, covered, until warm through. Use the pan juices as a sauce when plating the food.
Any exceptions to these directions are written with the individual recipe.

FILLINGS:
A) Herb and Nuts-thighs possible
1 cup fresh basil or parsley
2 Tbs hazelnuts or walnuts
1 garlic clove—or equal amount bottled or powder (not salt)
Process the above ingredients to roughly chop; spread on meat and roll

B) Tomato and Ham or Bacon
3 Tbs. tomato paste
4 slices lean bacon or 2 slices Deli ham  cut crosswise in half
1 garlic clove or equal amount bottled or powder (not salt)
Mix tomato paste and garlic. Spread on chicken, cover with 1 slice bacon halved or ½ slice ham and roll

C) Cream Cheese and Chives
8 oz. cream cheese- can be made using half regular cheese and half low-fat
2 Tbs. chopped fresh chives
1 garlic clove-minced or equal amount bottled or powder
1 Tsp. flour
4 slices turkey bacon
Mix the first 4 ingredients together. Spread on meat, roll and wrap with 1 slice bacon each

D) Cream Cheese Dijon-thighs possible
4 oz. regular cream cheese
2 Tbs.plain yogurt
4 Tbs. Dijon mustard
1/3  cup brown sugar
Mix all ingredients together until smooth; spread on meat and roll

E) Sage and Cheese—thighs possible
2 oz. Bel Paese cheese
4 fresh sage leaves or 1 tsp. dried
4-8 strips regular or turkey bacon
Spread the cheese on the meat, top with sage and roll; wrap with bacon. Add 2 Tbs. fresh lemon juice to the pan juices at the end of cooking.

F) Feta and Herbs—thighs possible
5oz. Feta cheese-cut into strips one per chicken portion
2 Tbs. EACH thyme. Rosemary and oregano +garnish
Sprinkle herbs equally over chicken pieces; top with a strip of cheese and roll.
Sauce:
1medium onion chopped
1clove garlic
1 Tbs. oil
4 plum tomatoes I 8 pieces each
Cook onion and garlic in oil until soft. Add tomatoes and lightly simmer, covered 10 min. until soft. Blend until smooth. Plate under chicken and garnish with herbs.

G) Saltimbocca
4 thin slices ham
4 slices Swiss or Provolone cheese
4 sage leaves
1 small tomato chopped
Place above ingredients in order on breasts. Roll and secure.
Sauce:
1Tbs. oil
2 minced garlic cloves or equal jarred or powder
2tsp. cornstarch
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. dry sherry
Pan juices + broth to equal 1 cup
Cook garlic in oil until soft. Add the broth and warm. Mix the cornstarch, sherry and sage and add to  the pan. Cook until bubbly. Return chicken to the pan and spoon sauce over for about 5 mins. until sauce thickens slightly and food is hot.

H) Roasted Pepper and Olive—Thighs  possible—should be made on the stove top.
4 large jarred  fire-roasted red peppers –divided in half for thighs
12 pitted ripe olives – sliced
12 pitted green olives-sliced
8 basil leaves or 1tsp. dried
Cover meat with pepper pieces. Spoon olives down center and roll. Top with basil.
Sauce:
When chicken is brown, add  1 1/4 cups white wine to pan juices, cover and simmer for about 15 min. until  chicken is cooked and sauce thickens slightly. Serve at once.

I) Sausage and Peppers ; Thighs possible
4 oz. thinly sliced Genoa salami
(1) 6oz jar sweet red peppers
Cover the meat with the salami. Divide the peppers down the centers. Roll and oven bake.

Yogurt Marinated Chicken (Chicken Tikka): Serves 4
NOTE This recipe works well with drums and wings as well as kebobs
4 boneless skinless chicken breasts
4 Tbs.  lemon or lime juice
Oil for brushing
½ cup plain yogurt
1 inch piece grated gingerroot or 1tsp.powdered ginger
2 cloves garlic minced or ½ tsp. powdered garlic
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric (optional)
SAUCE
½ cup plain yogurt
Mint sauce, dried or fresh chopped mint to taste
Cut the chicken in 1 inch strips or 1 inch cubes, whichever suits your serving needs and marinate in citrus juice for 15 min. Mix yogurt and next 5 ingredients ( spices) Thread the chicken on skewers and cover with marinade, either in a plastic bag or flat dish. Allow to marinate at least 2 hours or overnight. Mix sauce yogurt with mint and chill allowing flavors to meld Grill chicken over hot coals or broil in oven, brushing with oil and turning frequently until cooked through. About 15 min Serve with dipping sauce.

SPRING CHICKEN BECOMES CHICKEN IN SPRING # 1 CASUAL ELEGANCE

‘Spring Chicken’ is just an outdated term for a young person now but less than a century ago it was a gourmet food.  Chickens can lay eggs all year but don’t in winter without proper shelter because they won’t sit a nest or even survive the cold themselves.  Farmers welcomed spring hatchlings as a way to renew their flocks but flocks only need one rooster. Excess male chicks were nurtured for 3 months. By then, they weighed about 2 pounds, a proper meal, the meat was still tender and they commanded premium prices. However, roosters are aggressive, so smart farmers castrated those chicks, creating a bird more interested in food than fighting called a Capon. Plump capons were stars on elegant menus for centuries.

In the 1950s, heated, clean chicken housing and hatcheries with incubators were introduced and ‘chicken farming’ began to transform into ‘the poultry industry’. By the 1960s chicken had become a week-day meal, and by the 1970s the broiler-fryer, physically a ‘spring chicken’, had become the norm. In the 1980s the oven stuffer roaster was introduced as well as boneless breasts, thighs and ‘tenders’. 

By the 1990s-2000s selective cross breeding of different strains and improved veterinary  care had produced a sturdy bird of very light, tender meat which is ready for market in 48 days. Poultry has become a gigantic industry with more chickens than people in the U. S. alone, at any given time. I go into detail about not just chickens but other types of fowl in my book The Poultry Place, All About the Birds We Serve, Both Tame and Game. 

Despite the growth of the industry, 12 month accessibility and even its availability as a fast food, chicken remains a favorite choice for all types of spring menus, from the holiday dinner to the picnic. So the concept of ‘Spring Chicken’ goes on, though now the recipes focus more on presenting ‘chicken in spring’ by combining it  with seasonal vegetables, especially in sheet pan or skillet dishes and salads. The recipes below illustrate this current trend

RECIPES

Chicken & Spinach Skillet Pasta with Lemon & Parmesan: Serves 4-From https://www.eatingwell.com/recipe/267768/chicken-spinach-skillet-pasta-with-lemon-parmesan/
8 ounces gluten-free penne pasta or whole-wheat penne pasta

2 tablespoons extra-virgin olive oil 

1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into

½ teaspoon salt

¼ teaspoon ground pepper

4 cloves garlic, minced

½ cup dry white wine

Juice and zest of 1 lemon

10 cups chopped fresh spinach

4 tablespoons grated Parmesan cheese, divided

Cook pasta according to package directions. Drain and set aside. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer. Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

One-Pot Chicken Pesto Pasta with Asparagus: Serves 4 – From https://www.eatingwell.com/recipe/273007/chicken-pesto-pasta-with-asparagus/

8 ounces whole-wheat penne

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

2 cups shredded cooked chicken breast 

1 (7 ounce) container refrigerated basil pesto

1 teaspoon salt
¼ teaspoon ground pepper

1 ounce Parmesan cheese, grated (about 1/4 cup) 

Small fresh basil leaves for garnish

Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving 1/2 cup cooking water. Return the pasta mixture to the pot; stir in chicken, pesto, salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, to reach desired consistency. Transfer the mixture to a serving dish; sprinkle with Parmesan and garnish with basil, if desired. Serve immediately.

One-Pan Chicken & Asparagus Bake: Serves 4- From-https://www.eatingwell.com/recipe/278009/one-pan-chicken-asparagus-bake/

2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise

12 ounces baby Yukon Gold potatoes, halved lengthwise

8 ounces carrots, diagonally sliced into 1-inch pieces

3 tablespoons extra-virgin olive oil, divided 

2 teaspoons ground coriander, divided

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons lemon juice

2 tablespoons chopped shallot

1 tablespoon whole-grain Dijon mustard

2 teaspoons honey

1 pound fresh asparagus, trimmed

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh dill

Lemon wedges

Preheat oven to 375°F. Place chicken on a clean work surface and cover with plastic wrap.

Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.

Arrange on one half of a large rimmed baking sheet.

Arrange potatoes and carrots in a single layer on the other half of the pan.

Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil.

Stir the potato-carrot mixture; arrange asparagus in the center of the pan.

Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.

Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes.

Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Three Pea Chicken Salad: Serves 4- From   https://www.bonappetit.com/recipe/three-pea-chicken-salad

4 sprigs tarragon plus 2 tablespoons minced leaves

2 large shallots, 1 halved, 1 minced

2 garlic cloves, 1 smashed, 1 minced

1 pound skinless, boneless chicken breasts

Kosher salt, freshly ground pepper

3/4 cup plain Greek yogurt

3 tablespoons olive oil

1/2 pound thinly sliced stringed sugar snap peas

1 cup shelled fresh English (or frozen, thawed) peas

1/2 cup thinly sliced stringed snow peas

1/4 cup finely chopped flat-leaf parsley

1/4 cup finely chopped fresh chives

2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
8 slices toasted whole grain bread and/or lettuce leaves

Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.  Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.

Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

Skillet Chicken Primavera: Serve 6 –From https://www.allrecipes.com/recipe/274784/easy-skillet-chicken-primavera/

½ cup all-purpose flour

1 tablespoon dried parsley

1 teaspoon dried basil

1 ½ pounds skinless, boneless chicken breasts, cut into strips

¼ cup extra-virgin olive oil

1 tablespoon minced garlic

2 ¼ cups low-sodium chicken stock  

1 cup frozen mixed vegetables

1 pint grape tomatoes, halved

1 bunch green onions, diagonally sliced

1 medium zucchini, quartered and sliced

2 tablespoons sun-dried tomato pesto

Salt and ground black pepper to taste

Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.

Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.

Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Lemon Chicken Thighs with Artichokes: Serves 6-From  https://www.foodiecrush.com/lemon-chicken-thighs-artichokes/

6. bone-in, skin-on chicken thighs about 2 pounds

1 tablespoon olive oil

1 teaspoon kosher salt and freshly ground black pepper

1 medium yellow onion chopped

1 cup dry white wine

2 tablespoons butter

(1) 15 ounce can quartered artichoke hearts in water

1lemon thinly sliced and seeded

1 tablespoon fresh parsley minced

Preheat the oven to 425°F. Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet. Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes. Transfer the chicken skin side up to a baking sheet lined with foil and topped with a baking rack. Bake for 15-20 minutes or until cooked through and internal temperature is 160°F. Tent with foil and rest for 5 minutes or until the temperature registers 165°F.
While the chicken is baking, set aside all but one tablespoon of the oil from the skillet and cook the chopped onion until it softens, stirring occasionally about 3-4 minutes. Add the white wine and scrape up any browned bits from the bottom of the pan. Stir in the butter until melted. Add the artichoke hearts and sliced lemons and cook until warmed and sauce reduces, about 5 minutes. Add the chicken back to the pan, sprinkle with the parsley and spoon with the sauce. Serve with steamed rice or pasta. 

Chicken with Balsamic and Strawberries: Serves 4-From  https://www.savoryonline.com/recipes/grilled-chicken-with-strawberries-and-balsamic/
1 1/2 lbs. boneless, skinless chicken thighs

 2 tbsp. canola or vegetable oil

1 tsp Italian seasoning

 1/2 (16 oz.) pkg. strawberries

 2 tbsp. balsamic vinegar

 1/4 cup finely chopped basil

Set grill to medium. Toss the chicken thighs with the oil and Italian seasoning. Season with salt and pepper. Cook chicken 6–7 min. per side, or until an instant read thermometer reaches 165°F when inserted into the thickest part of thigh. While chicken cooks, hull and finely chop the strawberries. Add to a small bowl with the vinegar and basil. Toss to combine. Season with salt and pepper to taste.

Transfer chicken to a platter and spoon strawberry mixture on top. Serve immediately

CAKES THAT SING SPRING

For years I’ve been explaining why appropriate cakes are the ideal dessert for winter holiday events. They’re delicious, popular, decorative, can be made ahead, frozen and thawed before serving. (See post of Dec.9, 2020)  Last year, I suddenly realized a different line of appropriate cakes are ideal for the spring holiday feasts too, for the same reasons.

The general conception of ‘spring desserts’ is a berry presentation, but, as stated last week, Mother Nature is usually late, especially with fruits, for the holidays. There are fresh berries, particularly strawberries and blueberries, in markets all year but lacking the taste and texture of field grown local crops, they’re better for baking at this time. Pastry simply doesn’t shout ‘SPRING’. 

Cake can mimic the colorful candies of the season, even copy some textures and flavors, like chocolate and coconut. Still better, they provide wonderful spaces to use those berries to create fabulous decorations.

Spring Cakes are lighter in texture and more subtle in flavor. They bring a freshness to the table which personifies the spirit of the season. Spring Cakes are great as treats on a weeknight or weekend, such as the Vegetable Cake below, and with small alterations or optional frostings and garnishes, most become a decorative headliner at a holiday feast or special occasion.

Another feature of Spring Cakes is their individuality. All of the recipes below, with two exceptions, are made from scratch rather than commercial mixes. Yet all of them require little more effort and no more time or cost for additional ingredients than commercial products. So give them a  try—You’ll be so glad you did!! P.S. I’ve put personal notes on several recipes.

RECIPES

Fresh Blueberry Cake: Serves 8-10
5 Tbs. butter
2 ¼ cups flour
1 cup sugar
2 eggs
¼ cup milk
2 tsp. baking powder
1 tsp. EACH vanilla and cinnamon
2 cups fresh blueberries sprinkled with a little sugar
Cut 4 Tbs. butter into flour and sugar until it resembles pebbles. Reserve ¼ cup of mixture. Add remaining ingredients, except blueberries and cinnamon, and best until smooth. Pour batter into a greased spring form pan, turning pan so batter forms a rim around the pan edge, leaving a hallow in the center. Place berries in hallow. Mix 1 Tbs. butter, cinnamon and reserved batter with hands until small crumbles appear and scatter them over the berries. Bake in preheated 450 deg. oven for 5 min., reduce heat to 350 deg. and bake 30 min. more. Serve warm or cold.

Boston Cream Pie: Serves 10-Despite the name this is actually a cake and great for the season, Try it with a garnish of coconut for Easter.
CAKE
1/3 cup butter-softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 ¼ cups flour
1 ½ tsp. baking powder
¼ tsp. salt
¾ cup milk
FILLING
1/3 cup sugar
2 Tbs. cornstarch
1 ½ cups milk
2 egg yolks-slightly beaten
1 Tb. butter
1 tsp. vanilla
GLAZE
1 Tbs. water
1 Tbs. butter
3 Tbs. cocoa
1 cup confectioner’s sugar
½ tsp. vanilla
For cake-Beat first 4 ingredients until light and fluffy. Combine next 3 and add alternately to egg mix with milk. Pour batter into (2) 9 inch greased cake pans and bake in a preheated 350 deg. 30 min.
For Filling-Combine first 4 ingredients in a saucepan and cook over medium heat, constantly stirring, until mixture boils. Boil 1 min. until thickened. Remove from heat and add butter and vanilla. Stir to incorporate, cool and chill covered.
For glaze-Bring butter and sugar to a frothing boil, in a saucepan. Remove from heat add cocoa and beat in sugar and vanilla until smooth. Immediately pour over assembled cake allowing it to drip down the sides.
For assembly– Make filling before cake. After cake is completely cooled, divide each layer in half to make 4 layers. Coat 3 of the layers with filling, and place on top of each other ending with the 4^th layer. Pour hot glaze over. Cool and/or chill before serving.

Modified Opera Cake: Serves 10-12-A great dessert for events all year.
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
1 box yellow cake mix and ingredients listed on package*
8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect . It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.

Authentic Opera Cake–This is a sponge cake recipe and the easiest one I’ve seen.
3 eggs separated
6 Tbs. sugar
Dash salt
¾ cup sifted cake flour
½ tsp. vanilla
3 Tbs. sugar
Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, and then fold in the rest. Pour into 3 pans, prepared as instructed above, and bake at 325 deg. for 15 min. Ice and store as for box mix.

Spring Rum Sponge Cake

The sponge cake batter for the Authentic Opera Cake above is wonderful baked in two layers with the rum frosting below. Simply prepare (2) 9 inch cake pans as directed above and bake at 350 deg. for 20-25 min. until a toothpick comes out clean. For many years this was my family’s choice for Easter dessert.

Rum Buttercream Frosting-From twosisterscrafting.com
1 pound (4 cups) of confectioner’s sugar
1 cup butter-softened
1-2 Tbs. milk
1 tsp. Rum Extract
Beat sugar and butter on low, add 1 Tbs. milk and continue beating until incorporated, then begin to bet on medium-high, scraping sides and bottom of bowl often and adding more milk a bit at a time  until icing is right consistency. Beat in rum extract.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up.
Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan
1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*. The important thing is no pudding in the mix.
(1) 4 serving size box pistachio instant pudding and pie filling mix.
1 1/3 cup water
3 eggs
1/3 cup of oil
1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below
¾ cup coarsely chopped pistachio nuts (optional)
Cooking spray
3 Tbs. unsweetened cocoa powder*
This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.
Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.
Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost with the chocolate frosting. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers
I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.
1) Kraft Pudding Icing: Makes about 2 ½ cups
(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened
 1 stick= ½ cup unsalted butter, softened
1 ½ cups powdered sugar
 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling
Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2) My Pudding Icing: Makes about 4 cups
(1) 8 oz. pkg. cream cheese
(1) 8oz. tub whipped topping
(1) 4 serving box of pistachio instant pudding and pie mix
Beat all 3 ingredients together until completely blended, smooth and spreadable.

Vegetable Garden Cake: Serves 10
3 eggs beaten until fluffy
1 cup oil
2 cups sugar
1 ½ cups-packed-shredded zucchini
½ cup-packed-shredded carrots
2 cups flour
1 tsp. salt
2 tsp. baking soda
½ tsp. baking powder     
1 tsp. vanilla
½ cup ground almond
½ tsp. cinnamon
Grease and flour (2) 9 inch round cake pans. Stir first 3 ingredients together, add vegetables and mix well, add remaining cake ingredients and stir well. Pour batter into pans and bake at 350 deg. for 25-30 min. Cool in pans on rack for 0 min. Remove and cool completely. Optionally freeze one layer now.

Optional toppings for the Garden Cake above or as a quick solution for a boxed cake mix
Milk Glaze-for 1 layer. Double quantities for 2 layer cake.
1 cup sifted confectioner’s sugar
2 tsp. hot milk
½ tsp. vanilla
Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10-Always a spring favorite-From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk 

1 white cake mix I like Duncan Hines or Betty Crocker

1 small package instant vanilla pudding*

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

4-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

1 7-10 oz. coconut flakes, sweetened
Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth.  Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Frosting:

Blend butter and cream cheese until smooth. Add powdered sugar, salt and milk until desired consistency. Mix well. Spread frosting on cooled cake. Sprinkle remaining coconut on top and sides of cake and gently press into frosting.

Chill until serving. Remove about 30 minutes before serving for best results. Store any leftovers covered in refrigerator.

Notes: Actually I prefer Betty Crocker Fluffy White Frosting mix in a box. Simply top with the coconut flakes

*Coconut pudding may be used in place of vanilla pudding.