Cast Iron Seasoning

I have used cast iron skillets for years.  Love them!  I have ones from my

mother (after they had gotten too heavy for her to use easily) and my 

grandmother.  I recently bought four 6-inch cast iron skillets at

World Market (I still want to call it Cost Plus). Unfortunately, they lack the

beauty and function of being seasoned and non-stick.  Although over time,

if washed and used properly, they develop that rich beauty of

a well-seasoned cast iron!  So, before I can use them, I want to 

give them a pre-seasoning - and give them a good start in life!

Here is what they look like just purchased and after a good hand washing.  

Its important to wash them first because the manufacturer often

puts a rust inhibitor on them.  Ick!  Lets wash that off!

As you can see in the pic, there is a little box of that bad

four-letter word L-A-R-D.  It reads "Manteca" which is Spanish for "Lard".

(We have a lot of that here in SoCal.)  I have many, many fond childhood

memories of foods using lard.  Fried chicken, flour tortillas, refried

beans.  Omg-ness!  Yum! But yes unhealthy and I would never use 

lard for anything but seasoning cast iron these days.  You can also season
cast iron with Crisco shortening but I think good 'ole lard is still the best and cheapest! 

Give them a really good slathering of lard.  On the insides, outsides, and on
the handles.  I don't put it on the bottoms.  I feel it isn't necessary
because the bottoms come in contact with the flame or direct heat source.

I place them in a 200 degrees Fahrenheit oven, upside down, so any
melted lard won't pool and bake inside the skillet.   I line my
baking rack with foil so any dripping, melted lard won't bake
onto my baking rack.  I keep them baking in the oven for 3 hours
which allows for the lard to really bake into the pores of the
cast iron.  After 3 hours, I turn the oven off.  I like to do this
in the evening so I can allow them to cool down in the oven overnight.

Here they are cooled down and out of the oven.  Glistening and ready to 
begin using.  As they are used, remember NOT to use soap in them.  You can 
use a plastic scrubber (if you just have to!) but scrub gently so you don't scrub
off any seasoning.  Always dry over a low flame/heat.  As I use them a few 
times, because these are so new, I will apply a light coating of lard with a 
paper towel after they are dry but still hot on top of the flame.  Let them 
"cook" slightly (a minute or two!) on top of the flame, then lightly wipe 
with a paper towel.  This adds another small coating of seasoning. 
Let them cool down before handling them to store them.

Here I have returned them to the oven after been filled with my 
grandmother's Tamale Pie as individual tabletop servings. 

 Please re-visit me in a few days when I will be sharing her
Tamale Pie recipe with you along with a tablescape.


Thank you for visiting! 


Fondly,
Karen

Margarita Cake

Cinco de Mayo is a week away.  

What better way to celebrate than with

a margarita and a margarita cake!

I don't use cake mixes often, but this cake is a what I call a

"doctored up" cake.  All cake mixes can be doctored up by using 

something other than water as the liquid and adding other flavors.

In this cake the liquid used is Margarita Mix (the lemon lime

mixer without the alcohol used for making margaritas).

It starts out with a butter, sugar, and crushed pretzels crust pressed

into the bottom of the pan than topped with the combined cake

ingredients.  One hint?  As you mix together the cake batter, be sure to

get all the delicious lime peel that collects on the beater(s)! 

Once the cake is baked and cooled, it is topped with Cool Whip.

I like to grate more lime peel over top to give a hint as to the

flavor inside.  I wish I could remember where I found this recipe

to give credit where credit is due.  I want to say it was from one of

Southern Living's special interest magazines or maybe

Betty Crocker?  I just can't remember! 

The Cool Whip makes it a refreshing cake and the pretzel crust

gives the taster that delicious salt-sweet taste.

I hope you enjoy it as much as I do.

Here is the recipe:

Recipe:

Margarita Cake

1 1/2 cups coarsely crushed pretzels (apx. 3 1/2 c. small pretzel twists)

1/2 cup sugar

1/2 cup butter, melted

1 box Betty Crocker SuperMoist white cake mix

1 1/4 cups bottled nonalcoholic margarita mix

1/3 cup vegetable oil

1 T. grated lime peel [more for sprinkling on the top]

3 egg whites

1 container (8 oz) frozen whipped topping, thawed

350 degrees (shiny metal or glass pans)  325 degrees (dark or nonstick pans)

1.  Spray bottom only of 9x13 pan with nonstick spray with flour.  In medium bowl, mix pretzels, sugar, and butter.  Sprinkle evenly on bottom of pan; press gently.

2.  In a large bowl, beat cake mix, margarita mix, oil, lime peel, and egg whites with electric mixer on low speed 30 seconds.  Beat on medium speed 2 mins., scraping bowl occasionally.  Pour batter over pretzel mixture.

3.  Bake 35-40 minutes or until light golden brown and top springs back when touched lightly in center.  Cool completely, about 1 hour.  Frost with whipped topping.  Store covered in refrigerator.  (High Altitude 3500-6500 ft. - Bake 40 to 45 minutes.)

Enjoy!

I will be joining:

Seasonal Sundays

and

Have a great week and enjoy Cinco de Mayo!

Just another reason to have fun! 

Fondly,

Karen

Butterscotch Brownies with Brown Sugar Butter Icing and a Favorite Cookbook

I am so excited to share with you this terrific cookbook. 

One of my all-time favorites.

Jacket photographs by Laurie  Smith and designed by Toni Tajima

Pastry Queen Parties

Entertaining Friends and Family, Texas Style

by Rebecca Rather and Alison Oresman

Rebecca is the chef-owner of the renowned Rather Sweet Bakery and Cafe

in the Texas Hill Country town of Fredericksburg.  Although her

bakery and cafe is no longer open, the link will still give you

a glimpse of the talent she is.

This cookbook has more than 100 recipes and includes menus for

homecoming picnics, hacienda dining, a ranch-style supper, 

summer beach bonanza, and even a big city cocktail party.

What I also like about this cookbook is that there is a "Do It Early" 

portion to every recipe.  I'm all for doing it ahead.

With our busy schedules, aren't we all?

Jacket photographs by Laurie  Smith  and designed by Toni Tajima

Just look at the back cover!  A Rustic Bread Salad (Yep - made that!) in a

huge galvanized pail.  Now that will feed a party!   The pictured

Watermelon Salads with Tequila-Lime Dressing 

served in small watermelons is a favorite also.

I will say the recipe I make the most is the 

Butterscotch Brownies with Brown Sugar Butter Icing

It starts with mixing butter and brown sugar; then adding eggs and vanilla.

A dry mixture is added

then spread into a half-sheet pan, and baked.

Just out of the oven! 

After a complete cool down, it is spread with a deliciously

sweet Brown Sugar Butter Icing.  Be sure to spread the warm

icing quickly before it begins cooling down, making

the icing harder to smooth out.

As you can see, my does it make a lot!

And it keeps three days if uncut.

I'll keep a few at home and take the rest to share at work.

Yum!

Recipe:

Butterscotch Brownies with Brown Sugar Butter Icing
Courtesy of Rebecca Rather and Alison Oresman in Pastry Queen Parties
Makes about 2 1/2 dozen 2 by 3-inch bars.
Brownies:
1 cup (2 sticks) unsalted butter, at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted
Icing:
1 cup (2 sticks) unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered sugar
1/3 cup half-and-half
1 tablespoon vanilla extract
To Make the Brownies:  Preheat the oven to 350 degrees.  Line a half-sheet (13 by 18-inch) pan with aluminum foil and grease with butter or cooking spray.  Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and the 3 cups brown sugar on medium-high speed until fluffy, about 2 minutes.  Add the eggs and 1 tablespoon vanilla and continue beating for another minute.  In a bowl, stir together the flour, baking powder and salt.  Beat the flour mixture into the butter mixture on low speed until incorporated.  Stir in the pecans.  Pour into the prepared pan, smoothing the top.  Bake until the bars are set and slightly puffed, 25 to 30 minutes.  Cool completely before icing.
To Make the Icing:  In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar.  Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.  Using an electric mixer fitted with the paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.  Add the melted butter mixture and beat until combined.  Pour over the cooled brownies and spread evenly.  Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into square.

Do make these and enjoy them as much as I do!

This week, I'll be joining:

Foodie Friday

Thank you for visiting!

Fondly,

~ Karen

A Bunny and Bees Vignette

Bunnies are everywhere this time of year!

I picked up this bunny at Tuesday Morning the other day

because of its golden-butter color.  I brought it home and planted

some springtime flowers in it:  purple/yellow violas and pink petunias.

The pictures of my children were taken by a dear friend at Kate Session's Park.

I placed the bunny on a dresser draped with burlap along side a pink 

English transferware plate depicting "Gov. Langdon Mansion Where

George Washington Was Entertained.  Portsmouth, N.H."

I collect pink transferware but this one is extra special because "Langdon"

is a family name for my children on their other side.  Who knows? 

Governor Langdon may have been a distant relative of their's.  

You can see the Governor's Mansion a little better here - just above a bee.

I seem to be naturally drawn to things with bees.  This is a beeswax 

candle stuck with a metal bee.  The silk flowers to the left were

leftover from my Easter tablescape here

Just behind the bunny are another two beeswax candles stuck

with two more bees.  I bought these candles and bee sticks

separately and quite possibly both at Home Goods.  

The plants are outdoor plants so I don't expect them to last very long.

I'm hopping my bunny will last and be pretty to look at until Easter. 

Then I will transfer the plants outside to the garden where I'm sure

they will be happier and among their favorite bees!

I will be joining some new (to me!) parties this week.  

I hope you check them out!

Seasonal Sundays over at The Tablescaper

The Bunny Blog Hop beginning April 2 over at French Country Cottage

Tabletop Tuesday over at A Stroll Thru Life

Thanks for visiting me and I wish all of you a

Very Happy Easter!

Fondly,

~ Karen