Mashed Potatoes Plus

Tommorow is Easter.....food wise its my favorite holiday. I like alot of different dishes from assorted holidays but for some reason, Easter as a whole is the bomb! The baked Ham, the Sweet Potato and Banana casserole, the Asparagus, my Easter Bread......and the Easter Mashed Potatoes! How can anyone NOT like mashed potatoes with Bacon, onions, and cheese? I spend Easter mornng having breakfast with my mom and her husband. Colored hard boiled eggs, my Easter bread, bacon and some fresh fruit is the usual. Then its off to Ama's ( Aunt Marie Anne's ) to spend the afternoon and enjoy dinner with my 2 aunts, my son, and any family that does not have other plans. This year will be spent with my dad's cousin Carmen and her daughter, my cousin Sharon. Just the six of us.....a nice quiet relaxing dinner.  I am making the mashed potatoes.....regular plain ones for my son. Just milk and butter some salt and pepper.....and then the Easter Mashed Potatoes. Ama has been making these for years and they truly are my favorite. The bowl on the left ( blue ) are the Easter Mashed potatoes and on the right are the plain regular ones for my son Paul.
Easter Mashed Potatoes
Ingredients:

2 1/2 lbs yukon gold potatoes...cooked and mashed

1/2 lb bacon....cooked and small diced

1 cup of grated parmesan cheese

1  large egg beaten
1 large onions ( small diced )
1/2 stick softened unsalted butter
1/4 cup milk
Mix all ingredients. Put into oven proof casserole and bake at 350 degrees until hot and top is light golden brown. Enjoy!
Holidays are all about family and food for me. The memories some of the traditional dishes evoke, the tastes of my childhood, and the twists of my adulthood and culinary career are what makes each gathering a special onel. I love it all. Most of all I love sharing it with the people I love. Happy Easter!

Orange ya glad I said Cake?

Spring is here, and Easter is less than a week away. Wanted to make something new for a little dessert for Easter. Something Light and Springy! I dont watch alot of the Food Network, most people are suprised to hear that about a Chef. I dislike most of the Chefs on the network and only like a few of the shows. I do respect most all of the FN Chefs and how they have branded themselves, but personality wise....not so much. I do like Ina Garten....also known as the Barefoot Contessa. I have gotten several great recipes from her and enjoy her Back to Basics show. I revise most of the recipes to fit my dietary needs but love the basics! So when I found this recipe, I knew I had to make it for Easter. Cant wait to taste it! It doesnt take a Chef to know that when the cake batter is delicious the cake HAS to be awesome. I ate about a cupcakes worth of batter just licking the spatula, bowl and paddle. HA! I threw in 2 cupcakes too, just as tasters. I dont like bringing a dessert somewhere that hasnt been tasted lol I will stick with that reason! sounds good! After the cakes come out of the oven- you make a simple syrup using fresh squeezed OJ and sugar....so the cakes are drizzled with it as it soaks in, the cake just gets denser and sweeter. I will wrap them for the freezer and take them out on saturday nite. Sunday morning I will make the OJ and confectioners sugar glaze, although I am not sure its really needed. The cupcake was delicious as is just with the simple syrup. A great and fairly easy spring and summer dessert...may have to revise the recipe and make it with LEMON for summetime. I am also making my Easter Bread on saturday.....posted that recipe last yr about this time. I taught my neice Cassie in Texas to make them too....she told me she is going to try them this year! Happy Easter! Dont fill up on Chocolate and Jelly Beans....Desserts are comin too!

Orange Pound Cake courtesy of The Barefoot Contessa
Ingredients:
1/2 lb unsalted butter room temp
2 1/2 cups granulated sugar - divided
4 extra large eggs room temp
1/3 cup grated orange zest ( about 6 oranges )
3 cups all purpose flour sifted
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup fresh squeezed orange juice divided
3/4 cup buttermilk room temp
1 tsp vanilla
Glaze:
1 cup confectioners sugar sifted
1 1/2 tbs fresh squeezed orange juice
Directions:
Heat oven to 350 degrees. Grease and flour 2 - 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Line bottoms with parchment paper. Cream the butter and 2 cups of the sugar in bowl with electric mixer with paddle attachment for about 5 minutes or until light and fluffy. With mixer on med speed, beat in the eggs, one at a time and then the orange zest. In large bowl sift together flour,baking soda, baking powder and salt. In another bowl combine 1/4 cup of the orange juice, the buttermilk and the vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the 2 pans, smooth the tops and bake for 45 minutes to 1 hour until the cake tester comes out clean. While the cakes are baking, cook the remaining 1/2 cup of ganulated sugar with 1/2 cup of orange juice in a small saucepan over low heat until sugar dissolves. When the cakes are done, let them cool for 10 minutes in the pan. Take them out of the pans and place on baking rack set over a tray. Spoon the orange syrup over the cakes and allow to cool completely. To glaze, combine the confectioners sugar an orange juice in a bowl, mixing it with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of cake and allow the glaze to to dry. Wrap well and store in refrigerator.