Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Banana Yogurt Cake with Whipping Cream for Mother's Day

4/29/2016

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Banana Yogurt Cake for Mom
Servings: 8  Serving size: 1 slice  
Preparation time: 30 minutes
Assembly time after cooling: 15 minutes

I'm not sure why I think of this cake as a spring dish, when it's really appropriate any time of year. For whatever reason, I got in the habit of making this Banana Yogurt cake for my mom as a Mother's Day treat. Whatever occasion, you'll find it an easy, moist cake to make and one that is visually impressive with whipping cream and bananas on top and between the layers.

In this photo, the whipping cream came from a can, but I recommend whipping it yourself shortly before assembling and serving.

Ingredients
2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
1 cup sugar
2 medium ripened bananas
3/4 cup butter, softened
1 teaspoon vanilla
8 ounces plain yogurt
For topping
1/2 cup whipping cream
sugar
Not-so-ripe banana
Picture
* These cake pans with a cutter arm make it easy to remove the cake. They can be found through the Vermont Country Store.
Instructions
1. *Prepare 2 cake pans, buttering the bottom of each and sprinkling a little flour on top. Shake until all the butter is covered and pour off any excess flour.
2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
3. rack eggs into a medium bowl and whip with a fork.
4. Add the bananas and soft butter and mash together.
5. Mix in sugar, yogurt, and vanilla.
6. Stir these wet ingredients into the dry ingredient bowl. Mix just until all the ingredients are wet.
7. Pour equal amount of this batter into the two cake pans.
8. Bake in preheated oven at 300 degrees for about 35 to 40 minutes until tips are beginning to turn brown. Insert a toothpick to test. It will come out clean when done.
Note: the cakes should be cool before serving. You may even want to chill them in the fridge first.
9. When ready to serve, whip the cream with a beater until soft peaks form, then slowly add sugar to taste, keeping the peaks. To test the readiness of the cream, chew a bit of it.  It's ready when you can no longer feel the sugar with your teeth. 
10. Remove the cakes from the pans. Place one of the cakes on an attractive serving plate and cover with some of the whipping cream and slices of half of the not-so-ripe banana. Place the remaining cake on top and repeat this process with the remaining cream and bananas. Serve immediately.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,

​Linda
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Chicken Salad and Boiled Chicken Breasts

4/28/2016

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Curried Chicken Salad

"This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

"I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

"Yes! Do it!" they urged. 
​

Curried Chicken Salad

Servings: 6  Serving size: 1 cup   Preparation time: 20 minutes   Chill time minimum: 1 hour
Ingredients
6 cups diced Boiled Chicken Breasts (about 3 pounds)
1 cup diced celery
1 cup seedless green grapes, halved
1 cup cashew pieces
1/2 cup good quality *low-fat mayonnaise
1/2 cup low-fat Greek yogurt
1/4 cup milk
2 Tablespoons sweet pickle relish
2 Tablespoons fresh lemon juice
2 teaspoons ground sea salt
3/4 teaspoon curry powder
1 head butter lettuce

* I like Trader Joe's Deduced Fat Mayo Dressing
Instructions
1. In large bowl, combine chicken, celery, grapes, and cashews.
2. To make the dressing, combine remaining ingredients in separate bowl.
3. Mix the dressing mixture with the chicken mixture.
4. Chill in refrigerator for about an hour.
5. Serve on lettuce leaves.
Options: serve on half an avocado or half a cantaloupe.

Boiled Chicken Breast and Chicken Broth

Makes about 3 pounds of chicken  Cooking time: 30-40 minutes
Preparation time: About 20 minutes once meat is chilled. You may want to make this the night before making your salad.
Ingredients
6 bone-in chicken breasts (Free-range preferable)
2 quarts water
1 small onion, quartered
2 celery ribs with tops, cut into chunks
2 carrots, unpeeled, cut into chunks
2 bay leaves
1 tablespoon whole peppercorns
2 teaspoons salt
Instructions
1. Place all the ingredients in a large pot and cover with water.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 30 to 40 minutes until temperature reaches 180 degrees. Do not overcook.
4. Remove chicken from broth and cool. Remove skin and bones. Chop meat.
5. Strain and reserve broth for soup. May be frozen up to 3 months.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,

​Linda
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    Picture

    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
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    • Tin Can Footstools >
      • Tin Can Footstools p.2
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    • Recipe Index
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