RECIPE: LYNNBO’S FRESH STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING

In the South, sharing recipes is a part of life. I’ve known Lynn about as long as I’ve known anyone, I think. We went to elementary school all the way through high school together. Lynn had the most amazing parties back in the day… she was a big time party-thrower, even as a kid! I cannot hear Sly & the Family Stone to this day without thinking about spend the night parties at her house. I saw a Facebook post where someone was asking Lynn to make this cake for them and they were raving about it… so I asked her to share it with us. It has been a spring tradition for several years now and is the perfect cake to kick of strawberry season!

LYNNBo’s FRESH STRAWBERRY CAKE with STRAWBERRY CREAM CHEESE FROSTING

INGREDIENTS

1 strawberry cake mix (plus eggs and oil as required by the package)

1 1/2 cups fresh chopped strawberries plus more strawberries for garnish

1/2 cup of unsalted butter (1 stick) softened

12 oz cream cheese, softened

3 cups powdered sugar 1 teaspoon vanilla extract

3 tablespoons heavy cream or evaporated milk

1 small box strawberry Jell-o; add this to taste. (I used about half of the box)

DIRECTIONS

Preheat the oven to 350 (or to package directions)

Prepare or spray your pans as directed on the package

First, chop up 1 1/2 cups fresh strawberries and mash them so they resemble a puree.

Make the cake mix as directed except exchange the mashed strawberries for the water the package directions call for. Pour evenly into the prepared pan (s). Bake as directed or until a toothpick inserted in the center comes out clean. Lynn recommends using a 9×13 pan but I used two 9″ round pans for mine. Allow them to cool before frosting.

For the frosting:

Cream together the cream cheese, butter, sugar, and Jello at medium speed of your mixer. Add the milk and vanilla and mix well.
Garnish with lots of strawberries. Lynn recommends adding them just before serving because there is so much moisture in the strawberries, they will slide all over the cake if you add them too soon. She also recommends to pat the strawberries dry before topping.

Hope you enjoy this one…. perfect for Spring and strawberry season!

RECIPE: MARTIE’S LOWER ALABAMA SHRIMP AND SAUSAGE GUMBO

Like our BBQ sauce, deviled eggs and potato salad recipes, most Southerners living near the Gulf coast will also have a gumbo recipe they claim as the world’s finest. Well, I’ve had some amazing gumbos in my time and I’d put this one up against them. You can make the roux lighter if you like and some people do. I prefer a dark brown, chocolate-y colored roux flavored with layers of bacon, sausage and the Trinity. Gumbo is a great way to feed a lot of people and when you serve it with rice, you can really stretch it even further. Try your own flavors and add hot sauce to your taste. 

MARTIE’S LOWER ALABAMA SHRIMP AND SAUSAGE GUMBO RECIPE

Prep Time: 20 minutes       Cook Time: 1 hour 20 minutes

INGREDIENTS

4 pounds 26-30 count raw Gulf shrimp, peeled and deveined

1 pound Conecuh brand smoked sausage cut into ½ inch-thick slices (use Andouille or kielbasa if you can’t find Conecuh)

2 tablespoons plus ½ cup vegetable oil

1 cup all-purpose flour

2 medium onions, chopped

3 celery ribs, chopped

1 green bell pepper, chopped

1 pound fresh okra, cut into 1/4“slices (you can use frozen)

3 large garlic cloves, finely chopped

7 cups chicken broth (use low sodium)

1/2 teaspoon cayenne

1 teaspoon paprika

½ teaspoon dried oregano

1 teaspoon black pepper

½ teaspoon white pepper

1 teaspoon dried thyme

2 teaspoon Kosher salt

4 bay leaves

2 Tablespoons fresh parsley, finely chopped

1 cup thinly sliced scallions plus more for garnish 

DIRECTIONS:

In a large cast iron Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat. Add the sausage and cook well browned. About 7 minutes. Remove and drain on paper towels.  Add the shrimp to the drippings and cook until pink, about 2-3 minutes per side. Remove the shrimp from the pan and set aside. 

Keep heat medium high. To make the roux, add the remaining ½ cup oil to the pan and heat until it starts to smoke. Then, whisk in flour, a little at a time. Cook the flour for about 20 minutes, whisking constantly so that it does not burn. The roux should be dark brown. Be patient. If you rush or cook it less, it will result in a lighter roux. 

Next, add the onions, celery, okra, and bell pepper and cook until softened, about 4 minutes. Then add the garlic, salt, pepper, white pepper, cayenne, paprika, thyme, oregano, and bay leaves, cooking for about 2 minutes. Don’t let the garlic burn. Now, slowly whisk in the chicken broth, adding it in a little at a time; cooking until well combined. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for about an hour. Add the sausage and shrimp and heat it through. Skim off any excess fat from the surface as it cooks. Fish out the bay leaves and discard before serving. Stir in parsley and scallions. Serve over white rice with hot sauce and more scallions on the side.

RECIPE: STRAWBERRY MASCARPONE NUTELLA STUFFED FRENCH TOAST

Years ago, I went to Toast in Chicago’s Lincoln Park neighborhood for a business meeting with my good friend and wedding planning guru, Lori Stephenson of Lola Event Productions. Lori ordered this decadent looking Mascarpone Strawberry Stuffed French Toast… I didn’t get it but thought about it forever until the next time I had a chance to go back and order it. I don’t live in Chicago anymore, so I've had to create my own version. It is just as good as I remember and doesn’t require a plane ticket or the hassle of parking in Lincoln Park. When I don’t have mascarpone, I just leave it out and use a bit of whipped cream on top. Equally decadent and delicious.

Strawberry Marscapone Nutella French Toast. Decadent breakfast or easy dessert? You decide!

STRAWBERRY MARSCAPONE NUTELLA STUFFED FRENCH TOAST

Prep Time: 15 minutes  Cook Time: 20 minutes

INGREDIENTS

1 ½ cups fresh strawberries, sliced

1 teaspoon granulated sugar

5 large eggs

¾ cup heavy cream

¼ cup orange juice

½ teaspoon orange zest

½ teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

10 slices Challah, Brioche or soft loaf bread

4 ounces Mascarpone cheese, room temperature

8 tablespoons Nutella

2 tablespoons butter

½ cup Confectioners sugar, for dusting

2 cups maple syrup

DIRECTIONS:

Hull and slice the strawberries. Sprinkle with the sugar. Set aside.

In a large mixing bowl whisk together the eggs, cream, juice, zest, cinnamon, vanilla and salt.

Spread five slices of bread with the Mascarpone cheese. Spread five slices with Nutella.

Drain the strawberries. Put slices over the Nutella and put the slices together to form 5 sandwiches. Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 1 minute per side to soak up the egg mixture. Set aside. Repeat.

Preheat a large nonstick skillet or griddle. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat. Use a serrated knife to carefully slice in half. Dust with Confectioner’s sugar. Serve with warm maple syrup and a little orange zest.