My Husband and I moved to South Korea to teach English as a Foreign Language. In America we loved trying out lots of new recipes. When we arived in Korea I discoved that we did not have a stove and I no longer had all my spices or fun cooking gadgets I enjoyed at home. This blog is about the American recipes that we cook in Korea.
I often make this cake when I have apples and bananas that are to old to eat.
1 cup sugar
1 stick butter
3 ripe bananas
1 tsp. baking soda
2 cups flour
1 tsp. vanilla
2 or 3 peeled, chopped apples
Beat sugar, eggs, and butter. Slice in bananas. Mash them with a spoon or a potato masher. Add baking soda, vanilla, and flour. Fold in chopped apples.
Place a round piece of parchment paper on the bottom of the crockpot and rub butter around the sides. Cook on high for 1 hour and then cook on low for 1 or 2 more hours until a toothpick in the center comes out clean.
You can also bake the cake for 60 minutes at 350 degrees in the oven instead of the crockpot.
Tip: When the cake is cooling remove the lid. We forgot to do this so our cake was a little gooey on the top.
Well after 16 months of living in Korea without an oven we finally have one. So of course I had to make my favorite dessert.
4 cups of whole frozen strawberries
2 tablespoons of sugar
1 cup of heavy cream
1/4 cup of sugar
1 teaspoon of vanilla
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1. Remove the strawberries from the freezer. Place them in a bowl and add 2 Tbs of sugar. Let them defrost. As they melt use a fork to pry them apart. You can mash them up if desired.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
3. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
5. When the cake is cooked let it cool. 10 minutes before you are ready to serve the dessert prepare the whipped cream.
6. Place the heavy cream in a blender (A mixer is better, but I only have a blender). Add the 1/4 cup of sugar and the tsp of vanilla.
7. Blend the mixture until it thickens.
8. Slice the cake. Place the strawberries on top of each slice and then top them with the cream.