Mama's Pound Cake

Mama's Pound Cake

Recipe courtesy Paula Deen
16 to 20 servings

Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

CHOCOLATE ALMOND MARBLE POUND CAKE

CHOCOLATE ALMOND MARBLE POUND CAKE


1/4 cup margarine; melted
3 tablespoons vegetable shortening
1 1/3 cups sugar
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon baking soda
2 1/4 cups cake flour; sifted
1/8 teaspoon salt
3/4 teaspoon almond extract
1 ounce semisweet chocolate
Baking spray with flour

Cream margarine and shortening; gradually add sugar, beating at high speed of an electric mixer until light and fluffy (about 5 minutes). Add egg whites 1 at a time, beating after each addition. Combine buttermilk and soda, and set aside. Combine flour and salt; with mixer at low speed, add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 2 cups of batter; pour
remaining batter into a bowl. Stir almond extract into reserved batter; stir chocolate into remaining batter. Spoon almond batter alternately with chocolate batter into a 9x5x3 inch loaf pan coated with baking spray. Using the tip of a knife, swirl batters together. Bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes

SUPER FUDGY BROWNIES

SUPER FUDGY BROWNIES


1/2 c. butter, melted
1 c. sugar
1 tsp. vanilla extract
2 eggs
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts

Super Fudgy Frosting

Combine butter, sugar and vanilla extract in mixing bowl. Add eggs; beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes or until brownies begin to pull away from pan. Cool in pan. Frost.


SUPER FUDGY FROSTING:

1/4 c. unsweetened cocoa
1 3/4 c. powdered sugar
1/8 tsp. salt
3 tbsp. butter
2-3 tbsp. milk
1/2 tsp. vanilla extract

Combine cocoa, sugar and salt in small mixing bowl. Add butter, milk and vanilla extract. Beat to spreading consistency. (Makes about 3/4 cup.) Enjoy.

Two Bean Vegetable Chili

Two Bean Vegetable Chili

from Campbell's Kitchen

Prep Time: 25 min.
Cook Time: 20 min.

1 tbsp. olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 large zucchini, chopped (about 3 1/2 cups)
2 large carrots, chopped (about 1 cup)
1 pkg. (10 ounces) mushroom, chopped (about 3 cups)
2 large red peppers, chopped (about 2 cups)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
3 cups Prego® Heart Smart Traditional Italian Sauce or Heart Smart
Onion & Garlic Italian Sauce
2 tsp. ground chipotle chile pepper
1 tsp. dried oregano leaves, crushed

Heat the oil in a 6-quart saucepan over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often.

Stir the beans, sauce, chipotle pepper and oregano in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.

Serves 8.

Kitchen Clip:
Chipotle chili powder, made from dried and smoked jalapenos, adds deep flavor, but regular chili powder works fine too.