Saturday, August 25, 2012

Spagetti & Meatballs

Adapted from Typer Florence's Spaghetti and Meatballs Recipe


Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
1 tablespoons dried parsley leaves
1 cup milk
2 hamburger buns (4 pieces)
1 pounds ground beef
1 pack bratwurst
1 large egg
1/2 cup Parmesan

Whole what thin psagetti
Emeril's Aah Garlic sauce

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Remove the sausage from it's casings and combine the meats in a large bowl. Add the egg and Parmesan and season generously with salt and pepper. Add bread to that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into lemon sized meatballs.  Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides.  The crunchier the better.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti. Serve immediately along with extra cheese.

Minnie's Caramel Cake

From Go Eat Give, the Author of The Help shares this recipe

FYI- YES- use REAL salted butter.  The icing alone takes an hour- so you'll only EVER make this cake once, but you'll never forget it!

Minnie’s famous Caramel Cake
1/2 cups all-purpose flour, sifted before measuring
2 teaspoons baking powder
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup milk
1 teaspoon vanilla extract

Butter 2 9-inch layer cake pans; line the bottoms waxed paper. Butter the paper.
Sift the sifted flour and baking powder into a bowl. In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy. Add the eggs, one at a time, and beat well after each addition. Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract. Turn the batter into prepared cake pans. Bake in a preheated 325° oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes. Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.

Never Fail Creamy Caramel Icing
2 1/2 c. sugar

1 slightly beaten egg
1 stick of butter
3/4 c. milk
1 t. vanilla

Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream.