Dr. Seuss Day Fun with Kaleidoscope Cake

Dr. Seuss Day Fun with Kaleidoscope Cake

On this day, 116 years ago, Theodor Seuss Geisel was born – or as we all affectionately know him, Dr. Seuss. If you do car pick up at a little one’s school, this day on the calendar all but guarantees you’ll see a Cat and the Hat…or two….

Dr. Suess stories are filled with crazy colors, bright swirls of truffula trees and green eggs and ham. The books are a little psychedelic when you think about it…kinda groovy.

It got me thinking of the most colorful recipe I know, my Tie-Dye or “Kaleidoscope Cake”. Because of the half dozen bright food gel colors in the recipe, it’s kind of like looking through a kaleidoscope when you make it, or when you’re eating it. Forkfuls of this cake feel like play-time, no matter your age.

Believe me, you would eat this cake in a boat…or with a goat! Here’s how it looks before I ice it!

And while it bakes, here’s a little game you can play with your children or grandchildren.

Ask them a food they’d never eat and steal a little rhyme from Green Eggs and Ham.

Example: “I would not eat Brussels sprouts here nor there, I would not eat them anywhere.”

And if you can, use this special day in American classrooms to volunteer to read to the kids.

I have, and it’s an out of this world feeling wherein my heart grows even bigger than the Grinch’s when he gives back Christmas.

Here’s a volunteer organization that helps match readers with schools across the country.

If ReadingPartners is not available in your state, inquire at your child’s school about getting a background check and cleared to volunteer.  And if you’re a busy bee and would rather donate to a worthy cause, I can’t think of a better one than Dolly Parton’s Imagination Library, which gives the gift of literacy to children who need a little help coming by books.

Have fun with your groovy, tie-dye Kaleidoscope Cake as we all March onward to a happy Spring! XOXO

Kaleidoscope Cake with Cream Cheese Frosting

Serves 8 to 12

20 minute cuisine, plus baking and decorating time

For the Cake

2 cups cake flour

2 teaspoons baking powder

¼ teaspoon table salt

6 large egg whites

¾ cup milk

2 teaspoons pure vanilla extract

12 tablespoons unsalted butter, or 1 ½ stick, room temperature

1 ½ cups all natural granulated sugar

6 bright gel food colors

 

Preheat the oven to 350°.

Coat the bottom of 2 (9-inch) diameter cake pans with vegetable oil spray. Cut out circles of parchment paper to fit into the bottom of the pans and spray again.

Whisk together the flour, baking powder and salt in a small bowl. Whisk together the egg whites, milk and 2 teaspoons vanilla extract in another bowl.

Use the paddle attachment of an electric mixer to combine butter with the granulated sugar until fluffy, about 4 to 5 minutes. Mix in 1/3 of the dry ingredients and ½ of the wet ingredients into the creamed butter and sugar. When combined, mix in 1/3 of the dry ingredients with the remaining wet ingredients. Finally, mix in the remaining dry ingredients.

Divide the batter into 6 bowls. Color each with a gel color. Drop the batter by tablespoonfuls into the pans. Start at the outside of the pan and circle into the middle. Bake until a tester inserted into the cake comes out clean, about 20 to 25 minutes. Cool in the pan for 5 minutes and then turn out onto a rack to cool completely. Remove parchment paper.

For the Frosting

8 tablespoons (1 stick), room temperature

2 (8-ounce) packages cream cheese, room temperature

1 ½ cups confectioners’ sugar

2 teaspoons vanilla

Place the cream cheese and remaining stick of butter into the bowl of an electric mixer to combine. Stir in the confectioners’ sugar and vanilla. Place one of the cakes onto a cake plate. Spread frosting over the top. Place the second cake on top of the first. Spread the frosting on the sides and top of the cake. Refrigerate the cake for up to 5 days.

“Best Cinnamon Rolls” for Living Your Best Life

“Best Cinnamon Rolls” for Living Your Best Life

While the world can be rough, there is always something to be grateful for, take comfort in and feel good about. 2020 is moving right along. The groundhog predicted an early spring, and colorful Mardi Gras parades are planned as we usher in a new season of Lent.

I tell you what this Catholic will not be giving up: cinnamon rolls! The last Jorj.com recipe this February, a leap year, is one of the oldest one’s in my repertoire. I actually make them so routinely, I didn’t have to dig far into my archives to share these cinnamon-ny, heavenly wonders with you.

Best Cinnamon rolls are from At Home in the Kitchen and seemed fitting as I explore a food trend of living in the moment. In Denmark and Norway, they call taking pleasure in the simple things, Hygge.

Pronounced “Hue-Gah”, it’s the Danish ritual of graciousness, of enjoying and appreciating life’s simplest pleasures, family and friends.

Where, I live hygge is just something I’ve done my entire life: Appreciating a warm blanket and good book to read on a gloomy day, wild flowers that grabbed my attention on a long walk home, and wound up in a vase in my kitchen, cozy meals shared with my hubby, children and grandchildren….

These are hygge moments; these are my moments, and my loved one’s moments when we’re all together, or enjoying our solitude apart.

Certainly, the world presents its challenges, but great food, friends, art and music are always around to lift our spirits.

BUT BACK TO THESE CINNAMON ROLLS! While they take a little bit of time, I assure you they are WORTH IT! I did some checking, and saw that you can order a loved one a hygge box of candles, scents, chocolates and warm socks, but I think you’d be doing that friend a bigger favor buying them a stand mixer with a trusty dough hook.

They will never tire of baking and breaking bread. One of life’s simplest pleasures is of fresh baking bread, after all….and these melted cinnamon and brown sugar treats, just begging to be glazed, ratchet up the hygge factor a million degrees!

Enjoy them with a hot cuppa and my latest pick for Super Supper Book Club!

Best Cinnamon Rolls

Makes 12 to 14 rolls

45 minute cuisine, plus rising and baking time

For the rolls

1 cup whole milk

6 tablespoons unsalted butter, chilled, cut into small pieces

3 large eggs

1/3 cup granulated sugar

½ teaspoon salt

4 ½ cups all-purpose flour

2 ½ teaspoons yeast

For the filling

1 cup firmly packed brown sugar

1/3 cup granulated sugar

¼ cup all-purpose flour

1 tablespoon ground cinnamon

½ teaspoon nutmeg

½ cup unsalted butter (1 stick), chilled, cut into small pieces

For brushing over rolls

1 tablespoon half and half

For the glaze

1 ¼ cups confectioner’s sugar

1 teaspoon light corn syrup

1 teaspoon vanilla extract

1 to 2 tablespoons half and half

 

Preheat oven to 375 degrees

In a mixing bowl, dissolve yeast in warm water and set aside.

In a large bowl, mix the milk, sugar, softened butter, salt and egg. Add 2 cups of flour and mix (in a stand mixer or by hand) until smooth.

Add the yeast. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for up to 10 minutes. Place in bowl coated with vegetable oil spray, cover and let double in size for 40 minutes to 1 hour.

Roll out the dough to a 10 X 14 inch rectangle.

Place the brown sugar, granulated sugar, flour, cinnamon and nutmeg in the bowl of a food processor. Pulse to combine. Add the chilled butter pieces and pulse briefly until the mixture resembles coarse crumbs.

Spread the filling over the dough. Roll up jelly roll style, starting at the narrow end. Pinch the open ends underneath the roll.

Slice the roll into 1-inch pieces. Arrange the slices, cut side up, into a 13 X 9 X 2 inch baking dish, coated in vegetable oil spray.  Cover the dish with plastic wrap and allow to rise for at least 30 minutes or overnight in the refrigerator.

Brush the rolls with half and half. Bake for 25 to 30 minutes. If the rolls brown too quickly, cover with aluminum foil. Brush the rolls again with half and half after they are removed from the oven.

Make a glaze for the rolls by combining the confectioners’ sugar, corn syrup, vanilla, and half and half in a small bowl. Drizzle the glaze over the top and serve warm.

 

What I’m Reading and What We’re Eating

What I’m Reading and What We’re Eating

How’s that for a preview of what I’m reading this month? Ruth Ware has been touted as the Agatha Christie of our times, and with titles like The Woman in Cabin 10 and The Lying Game behind her, you will most definitely agree.

This is my next pick for our Super Supper Book Club. Gather your readers, give them the title, and dole out the recipes for what will be a roller coaster discussion and meal.

The Turn of the Key by Ruth Ware

POT BOILER PLOT: When she stumbles across the ad, she’s looking for something else completely. But it seems like too good an opportunity to miss – a live-in nannying post, with a staggeringly generous salary. And when Rowan Caine arrives at Heatherbrae House, she is smitten by the luxurious “smart” home fitted with all modern conveniences, and, even more, by the picture-perfect family that lives there. What she doesn’t know is that she’s stepping into a nightmare.

I already cooked up some questions for your Super Supper Book Club gathering…

• If you read an ad for a job that offers an extraordinary salary, would you be wary or curious?
• When you first meet Jack, are you smitten, or do you think he is too good to be true?
• At what point is a smart house too smart for our own good?

My ghostly inspiration for this Super Supper Book Club menu is Heatherbrae House itself. Almost a character in the book, the house holds the key to comfort and the uncomfortable. A haunted house turned into a smart house; it sits in a remote area in the Scottish Highlands where the food traditions are steeped in history. This spirited menu grabs a taste from the past and updates conventional Scottish dishes just in time for our book discussion. Choose as many or as few recipes as your group likes. As you’re dining and discussing, don’t forget to look over your shoulder for any shadows lurking in the corner of the room. You never know who (or what’s) listening…..

This Month’s Super Supper Book Club Menu for
Turn of the Key
Features:

Bangers ‘n Mash Hand Pies with Mustard Dipping Sauce
Canvas & Cuisine page 186
Sausage-Stuffed Party Bread
At Home Entertaining page 372
Dill Roasted Salmon with Horseradish Caper Sauce
At Home Entertaining page 379
Fish and Chips with Roasted Tomato Ketchup
At Home Entertaining page 210
Wild Rice, Lentils and Sautéed Mushrooms
At Home Entertaining 381
Raspberry Shortbread Tart
Sunday Best Dishes page 315

Raspberry Shortbread Tart
60 minute cuisine
MAKES 12 SERVINGS

Filling
1 ½ cups granulated sugar
Juice of 1 medium orange, about 3 tablespoons (reserve zest for tart)
2 pints fresh raspberries, about 4 cups
¼ cup apricot jam

Combine the sugar and orange juice in a saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Stir in the raspberries. Reduce the heat to low. Cook until the raspberries have broken down into the sauce, about 10 to 15 minutes. Stir in the jam. Simmer until the jam melts into the sauce, about 2 minutes more. Remove from the heat and cool to room temperature.

Tart
6 ounces sliced almonds, about 1 ½ cup
¼ cup unbleached all-purpose flour, plus 2 ¾ cups
1/3 cup yellow cornmeal
1 teaspoon table salt
1½ cup unsalted butter (3 sticks), chilled, cut into small pieces
1 cup granulated sugar
Zest of 1 medium orange, about 2 teaspoons
1 teaspoon vanilla
2 large egg yolks
Confectioners’ sugar

Preheat the oven to 325°. Spread the almonds onto a baking sheet. Bake until they just begin to turn golden, about 5 minutes. Cool to room temperature. Place ¼ cup of the flour into the bowl of a food processor. Add the toasted almonds. Pulse to form fine crumbs. Pour into a large bowl. Whisk in the remaining flour, cornmeal, and salt.

Place the butter into the bowl of the processor. Add the sugar, orange zest and vanilla. Pulse until creamy. Add the egg yolks and pulse. Add the dry ingredients and pulse until the dough just comes together. Pour the dough out onto your work surface. Divide the dough in half. Coat the bottom of a 12-inch fluted tart pan with vegetable oil spray. Press one half of the dough into the bottom and up the sides of the pan. Wrap the second half of the dough in plastic. Refrigerate both for 30 minutes.

Prick the bottom of the tart with the tines of a fork. Place onto a baking sheet and bake until golden, about 30 minutes. Remove the tart from the oven. Spread the filling over the top. Crumble the remaining dough over the top of the filling. Bake until the top of the tart is golden, about 30 to 40 minutes more. Cool completely. Sprinkle the top with confectioners’ sugar. Remove the rim from the tart pan and transfer to a platter.

 

My Valentine’s Day Tradition

My Valentine’s Day Tradition

Chicken! Yes, my sweetheart tradition is all about a roasted chicken. Not an every Friday night Ina for Jeffrey chicken, but a once a year, Valentines Day roast chicken dinner with all the trimmings: roasted carrots, potatoes and onions and a lovely gravy/sauce to drizzle over everything.Tulips in a pitcher for the centerpiece, and a heart-shaped chocolate cake for dessert. Perfection!

In Sunday Best Dishes, I have a recipe for a chocolate walnut torte that is fudgy and nutty – just perfect for a post-Sunday dinner or Valentine’s Day fare.

You can serve it warm or at room temperature, which allows, if you prefer, to prepare it in the morning, knowing that dessert is all taken care of.
Message me if you want this recipe sent via email, ‘cause today’s post is all about melt in your mouth herb roasted chicken!
I first made this dish for hubby on a particularly cool Valentines Day many moons ago. Something about being three months past Thanksgiving was just about enough time for the fowl craving to emerge. In the very many moons since then, I’ve manipulated that chicken in sooo many ways. I roasted it upside down, leisurely cooked it in slow cooker, rotated it on a spit, split it in half and cooked it under a brick, stuffed it and then unstuffed it … I did it all!

This Valentine’s day evening, I can expect hubby to come home for dinner. He always brings me a most sappy, most meaningful card, and usually a bouquet of roses. I will push my (not quite as sappy) card across the table to him and smile. He will be happy and that makes me happy!

In the end, it’s that roasted chicken, served at home, for hubby that is my sweetest Valentine tradition. What’s yours?

Roasted Chicken with Herb Butter

Serves 4

60 minute cuisine

½ cup butter, room temperature (1 stick)

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh sage

1 (2 ½ to 3 pound) chicken

Salt and freshly ground pepper

1 whole orange, cut into sections

½ cup sherry

Preheat the oven to 450 degrees.

Mix the softened butter with the herbs.

Use your hands to cover the chicken with the herb butter.  (Use your fingers to gently loosen the skin and place some of the butter between the skin and the meat.)  Season the chicken with salt and pepper.

Place the orange sections into the cavities of the chicken.

Place the chicken on an upright roaster (or on a rack) in a baking pan.  Pour the sherry over the chicken.

Place the chicken into the oven.  After 10 minutes, reduce the heat to 350 degrees.

Bake until the skin is crisp, and the juices run clear, about 20 minutes per pound.

 

Homemade Cookies Make Great Last Minute Gifts!

Homemade Cookies Make Great Last Minute Gifts!

My gift to you this Christmas is a box of sugar cookies that come together faster than you can say happy holidays. But you don’t have to use mine. Perhaps you have an old holiday cookie recipe passed down from your grandmother to your mother – or you just found it in this year’s magazine.

Maybe you grabbed a tin of cookie dough at the grocery store last week. None of this matters. What matters is that these cookies are made special by making them with those you love. I sure had a blast decorating ginger and sugar cookies with my grandkids this season, and making sure we had enough on hand for Santa.

Our cookies give new meaning to “tree trimming”, and sparkle with Fancy Sprinkles.

So, this season, grab someone special, get out the cookie cutters, and share a couple laughs while you make some cookies!

 

Christmas Sugar Cookie Recipe

15 minute cuisine

Makes about 3 dozen cookies

 

 

For the dough

3 cups all-purpose unbleached flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 large egg, beaten

1 tablespoon whole milk

For the baked cookies

Red, green and gold sprinkles and icing

Confectioner’s sugar for work surface

Preheat oven to 375 degrees

Mix flour, baking powder, and salt in a bowl. Set aside.

Place the butter and sugar in a separate mixing bowl and beat by hand. You can use a mixer but it’s more fun to hand-mix!

Add the beaten egg and milk into the butter and sugar mixture until just combined, gradually adding the dry ingredients and beating until mixture resembles cookie dough.

Divide the dough in half, wrap in plastic wrap and refrigerate at least 2 hours.

Sprinkle work surface with confectioners’ sugar. Remove cookie dough from refrigerator, and sprinkle rolling pin with more of the confectioner’s sugar.

Roll out the dough to just under an inch thickness, moving it around on your work surface so it doesn’t stick.

Cut the dough into Christmas tree shapes, and place into the oven for 9 to 10 minutes. Let the cookies cool before you decorate them with the icing and sprinkles.

Your Perfect Holiday Menu + Reasons to Shop Small

Your Perfect Holiday Menu + Reasons to Shop Small

Since I was seventeen, I spent my Christmases in Florida… most of them in Fort Lauderdale. While the palm trees swayed from ocean breezes outside, we watched old movies and drank hot cocoa inside.  It was a fun way to pretend we were having a White Christmas!

While the Season included baking and tree trimming, shopping and wrapping were not far behind. I remember all the personalized gifts purchased from Paper Mpressions and all the beautiful tablescapes on display at Special Additions. I remember buying the boys matching holiday outfits from Flora Ottimer and finding crafty creations at Cross Stitch Cupboard.

Small businesses have always been a part of our community, like patchwork squares in a storied, family quilt. Our friends are their owners, our families are their customers and together we keep each other wrapped in friendship.

While some of these stores have disappeared, some are still going strong. Cactus Flower, owned by Candy Johnson has been in business for over 30 years. Her customers are not only her friends, they are each other’s friends. In the spirit of friendship (which is celebrated in Canvas and Cuisine), I hope my Fort Lauderdale pals will drop by to say hi, sip some bubbly and support Candy Johnson’s store this Thursday. I look forward to seeing you!

3020 N Federal Hwy

While you’re there, take a look around. Cactus Flower’s vendors are both old and new, and the combination leads to whimsical tables perfect for entertaining.

Meanwhile, please accept this simple, yet elegant holiday party dinner plan as my gift to you. It allows you to prepare everything in advance, so that you can enjoy your party as much as your guests do. And, if you are looking for the perfect serving platter for the salmon, or cake stand for the jam cake… then I’ll see you at Candy’s on the 12th! Merry, merry!

 

Simple Holiday Dinner Party Menu

Pan Roasted Veggies

Cumin Crusted Salmon with Tarragon Caper Sauce

Cranberry Jam Cake

Pan Roasted Veggies

serves a crowd

45 minute cuisine

16 to 20 Brussels Sprouts

2 tablespoons Balsamic vinegar

Juice of ½ lemon, about 2 tablespoons, plus more for the other veggies

1 tablespoon olive oil, plus more for the other veggies

1 teaspoon Kosher salt, plus more for the other veggies

½ teaspoon coarse black pepper, plus more for the other veggies

16 to 20 Baby New Potatoes

2 tablespoons Dijon-style mustard

2 tablespoons grated Parmesan cheese

2 teaspoons minced garlic

1 teaspoon dried thyme

16 to 20 Whole Baby Carrots

2 tablespoons brown sugar

1 teaspoon ground curry

16 to 20 Asparagus Spears

2 tablespoons mayonnaise

2 Large Yellow Onions

Preheat the oven to 425°.

Cut each Brussels sprout in half and steam (or blanch) until they begin to soften, about 4 to 5 minutes. Toss with Balsamic vinegar, 2 tablespoons lemon juice, olive oil, and some of the salt and pepper. Transfer to a baking sheet.

Cut each potato in half and steam (or blanch) for a about 4 to 5 minutes. Toss with mustard, Parmesan cheese, garlic, thyme, olive oil, and some of the salt and pepper.  Transfer to the baking sheet.

Steam (or blanch) the carrots for a about 4 to 5 minutes. Toss with brown sugar, curry, olive oil, and some of the salt and pepper.  Transfer to the baking sheet.

Toss the asparagus with 2 tablespoons lemon juice, olive oil, and some of the salt and pepper.  Transfer to the baking sheet.

Cut the onion into wedges leaving the root intact. This will help to keep the onion together. Toss with Balsamic vinegar, olive oil, and some of the salt and pepper.  Transfer to the baking sheet.

You can prepare the vegetable up to this point several hours in advance. When you are ready to serve, roast the veggies until they begin to crisp and brown, about 20 minutes. You can serve them warm or at room temperature.

Cumin Crusted Salmon

with Tarragon Caper Sauce

serves a crowd

20 minute cuisine

For salmon:

1 (2 ½ pound) center-cut whole salmon fillet with skin

Juice of 1 medium lemon (about 2 tablespoons)

¼ cup brown sugar

2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon hot paprika

1 teaspoon ground cumin

½ teaspoon ground oregano

Salt and freshly ground pepper

2 tablespoons olive oil

For sauce:

1 cup sour cream

½ cup mayonnaise

¼ cup cream

3 tablespoons capers, drained and rinsed

2 tablespoons tarragon vinegar

2 tablespoons chopped fresh tarragon

Preheat the oven to 400 degrees.

Place the whole fillet, skin side down, on a rimmed baking sheet, coated with vegetable oil spray.  Drizzle the lemon juice on top.

Combine the brown sugar, chili powder, garlic powder, paprika, cumin, and oregano in a small bowl.  Season with salt and pepper.  Rub this mixture all over the salmon, coating well. Drizzle the top with olive oil.

Place the salmon into the oven.  Reduce the temperature to 350 degrees.  Roast until the salmon is rare in the center, about 8 minutes per inch of thickness, or about 15 to 30 minutes for the whole fillet.

For the sauce, stir together the sour cream, mayonnaise, cream, capers, tarragon vinegar and fresh tarragon.  Season with salt and pepper.

Serve the salmon with the sauce on the side. Garnish with fresh lemon or orange slices and fresh tarragon sprigs.

Cranberry Jam Cake

serves a crowd

60 minute cuisine plus baking

For filling:

1 (12-ounce) jar cherry preserves

¾ cup granulated sugar

Juice of 1 large orange, about ¼ cup

1 (12-ounce) package fresh cranberries, (about 3 to 3 ½ cups)

For cake:

8 large egg whites

3 ½ cups cake flour

1 tablespoon baking powder

¼ teaspoon kosher salt

1 cup unsalted butter, 2 sticks, room temperature

Zest of 2 large oranges, about 2 tablespoons

Juice of 1 large orange, about ¼ cup

1 cup milk

For frosting:

1 cup unsalted butter, 2 sticks room temperature

1 (8-ounce) package cream cheese, room temperature

1 teaspoon vanilla extract

¼ teaspoon kosher salt

1 (32-ounce) package powdered sugar

Juice of 1 large orange, about ¼ cup

1 to 2 tablespoons half and half (optional)

Place the filling ingredients into a deep pot. Stir and bring to a boil. Reduce the heat to low and simmer until the cranberries soften and begin to pop, about 20 minutes. Use a potato masher to mush up the cranberries. Remove the pot from the heat and cool. Spread the filling into a shallow pan. (A cake pan or pie plate works well for this.) Place the pan into the freezer to cool thoroughly while you make and bake the cake.

Preheat the oven to 375°. Spray 2 (9-inch) square cake pans with vegetable oil spray. Place a square of parchment paper in the bottom of each pan and spray again. Use an electric mixer to whisk the egg whites until soft peaks form, about 3 to 5 minutes. Use a spatula to transfer the whipped egg whites to a large bowl. Whisk together the flour, baking powder and salt. Use the mixer to combine 1 cup butter and granulated sugar. Stir in the orange zest. Add ⅓ of the flour followed by ⅓ of the milk. Continue until all the flour and milk have been added. The batter will be quite thick.

Fold the egg whites into the batter using about ⅓ of the whites at a time. This will lighten the batter. Use a spatula to scrape and smooth the batter into the two pans. Bake until a wooden pick inserted into the center of the cake comes out clean, about 35 to 40 minutes. Cool the cakes in the pan for 10 minutes. Transfer the cakes to a rack, remove the parchment paper and cool completely. Now is a good time to remove the cranberry filling from the freezer. You want it to be chilled – not frozen!

Use an electric mixer to combine 1 cup butter with cream cheese until fluffy. Add the vanilla and salt. Mix in the sugar a little bit at a time. Alternate the sugar and the remaining orange juice. If the frosting is too thick, you can thin it with a bit of half and half.

Now, here’s the fun part. You can turn this into a four layer cake, by horizontally slicing each of the square cakes in half. Or, you can just use one layer of jam frosting in the middle of the two cakes. It’s up to you how much cranberry to put in the center. Either way you will have cranberry jam left over which is the whole idea. The jam is perfect as an accompaniment to your favorite pork or poultry dish or spread onto your morning Christmas toast! Spread the frosting around the sides and the top of the cake.