This recipe is adapted from the Pioneer Woman. Most desserts tend to be too sweet for me, so I reduce the amount of sugar to suit my taste. This recipe was delicious and received rave reviews!
Cake
1-1/2 stick butter, softened
1-1/2 C sugar
3 C flour (white whole wheat), sifted
4 tsp baking powder
1 tsp salt
1-1/4 C milk
3 whole egg whites (whisked until stiff)
Crumb Topping
1-1/2 sticks butter, softened
3/4 C flour
1 C brown sugar
2 TBsp cinnamon
1-1/2 cup walnuts, chopped
Preheat oven too 350 degrees.
- In one bowl sift together the flour, baking powder, and salt.
- In a second bowl whisk the egg whites and set aside.
- In a large clean bowl cream together the butter and sugar. Add the flour mixture and milk alternately until combined but don’t over mix. Then, fold in the whisked egg whites with a spatula.
- In a separate bowl, mix together the crumb topping ingredients with a pastry cutter until you have a crumbly mixture.
- Pour the cake batter into a in a buttered 9” x 13” Pyrex baking pan, and then sprinkle the crumb topping over the top.
- Bake for about 40 to 45 minutes, or until the cake is cooked through.
2 sticks celery, cut into chunks
1 onion, chopped
3 carrots, chopped into large chunks
5 bay leaves
3/4 tsp thyme
1 Tbsp vegetable oil
1 Tbsp butter
2 Tbsp plain flour
2 TBsp tomato purée
2 TBsp Worcestershire sauce
2 beef stock cubes, crushed
1 lb venison, cubed
Heat the oven to 320.
Put the celery, onion, carrots, bay leaves and thyme in a large Dutch oven with the oil and butter.
Cook the vegetables gently for about 10 mins. Then add the flour and mix together until the flour has been absorbed by the vegetables.
Add the tomato purée, Worcestershire sauce and beef stock cubes.
Add 2-1/4 cups boiling water, and stir so that the stock cubes begin to dissolve. Add the venison and bring to a simmer.
Cover and cook for 2hrs 30 minutes, then uncover and cook for an additional 30 minutes or so, until the meat is extremely tender and the sauce has begun to thicken.
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