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.
Friday, February 4, 2011
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
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
Thursday, February 3, 2011
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.
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.
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.
Thursday, January 27, 2011
"Spaghetti" and Meatballs
I wish I knew where I got this one, they have included some very helpful hints.
"Spaghetti" and Meatballs
Prep time: 40 minutes
Cook time: 1 1/2 hours
Serves: 4
Notes: The cook time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.
For marinara sauce
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper
For meatballs
1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 large spaghetti squash, pierced several times with fork all over
Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.
Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.
Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.
While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.
Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.
"Spaghetti" and Meatballs
Prep time: 40 minutes
Cook time: 1 1/2 hours
Serves: 4
Notes: The cook time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.
For marinara sauce
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper
For meatballs
1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 large spaghetti squash, pierced several times with fork all over
Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.
Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.
Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.
While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.
Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.
Lemon Tea Muffins
Lemon Tea Muffins
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup margarine
½ cup sugar
2 eggs separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
¼ tsp. cinnamon
Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.
Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.
Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.
Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin.
Bake at 375 for 15-20 minutes.
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup margarine
½ cup sugar
2 eggs separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
¼ tsp. cinnamon
Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.
Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.
Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.
Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin.
Bake at 375 for 15-20 minutes.
Great Grandma's Shortcake
Great Grandma's Shortcake
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Mix ingredients well. Grease 9x9" cake pan. Spread into pan. Bake at 375 degrees for 15 min.
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Mix ingredients well. Grease 9x9" cake pan. Spread into pan. Bake at 375 degrees for 15 min.
Best Butternut Squash Soup Ever
Best Butternut Squash Soup Ever
1-1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper;remove from heat.
2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot
1-1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper;remove from heat.
2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot
Broccoli Cheese Quiche
Broccoli Cheese Quiche
1 1/2 cups frozen chopped broccoli, thawed
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream
1/4 tsp salt
dash pepper
dash nutmeg
nonstick spray
Spray pie plate or mini-muffin tins with nonstick spray. Preheat oven to 375 degrees F.
Arrange broccoli and cheese in pie plate or mini muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese.
Bake at 375 degrees F. for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini muffin tins.
To Freeze: You can either freeze the quiche unbaked in a zip lock bag or you can freeze that small baked quiches. I recommend flash freezing them on a cooking sheet until they are completely frozen and then tossing them in a Zip Lock bag.
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 1/2 cups frozen chopped broccoli, thawed
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream
1/4 tsp salt
dash pepper
dash nutmeg
nonstick spray
Spray pie plate or mini-muffin tins with nonstick spray. Preheat oven to 375 degrees F.
Arrange broccoli and cheese in pie plate or mini muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese.
Bake at 375 degrees F. for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini muffin tins.
To Freeze: You can either freeze the quiche unbaked in a zip lock bag or you can freeze that small baked quiches. I recommend flash freezing them on a cooking sheet until they are completely frozen and then tossing them in a Zip Lock bag.
http://groups.yahoo.com/group/a-little-bit-of_everything/
TURKEY SALAD SANDWICH WITH SEA SALT VINAIGRETTE
TURKEY SALAD SANDWICH WITH SEA SALT VINAIGRETTE
1/2 teaspoon Morton® Fine Sea Salt
3 tablespoons canned, jellied cranberry sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup canola oil
2 cups cubed or shredded roasted turkey
1/4 cup diced celery
Method Combine salt, cranberry sauce, mustard and vinegar together in a bowl and mix well. Slowly drizzle oil while whisking to a thicker consistency. Add turkey and celery and toss to coat with vinaigrette.
Chef's Suggestion: Add 1/4 cup of each of the below diced vegetables for added flavor:
• red onions
• red bell pepper
• orange bell pepper
Sandwich Suggestion: Serve on sandwich bread, wrap or pita.
Yields 4-6 sandwiches.
1/2 teaspoon Morton® Fine Sea Salt
3 tablespoons canned, jellied cranberry sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup canola oil
2 cups cubed or shredded roasted turkey
1/4 cup diced celery
Method Combine salt, cranberry sauce, mustard and vinegar together in a bowl and mix well. Slowly drizzle oil while whisking to a thicker consistency. Add turkey and celery and toss to coat with vinaigrette.
Chef's Suggestion: Add 1/4 cup of each of the below diced vegetables for added flavor:
• red onions
• red bell pepper
• orange bell pepper
Sandwich Suggestion: Serve on sandwich bread, wrap or pita.
Yields 4-6 sandwiches.
HEATH BRUNCH COFFEE CAKE
HEATH BRUNCH COFFEE CAKE
1 stick butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 tbsp. soda
1 egg
1 tbsp. vanilla
Topping:
1 cup English Toffee bits
1/4 cup chopped pecans or walnuts
Blend the first 4 ingredients. Reserve 1/2 cup; set aside.
Add the remaining ingredients and blend well. Pour into a buttered and floured 9 x 13 pan.
Topping:
Before baking, combine with the reserved 1/2 cup and sprinkle over the top. Bake in a 350 degree oven for 30 minutes.
1 stick butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 tbsp. soda
1 egg
1 tbsp. vanilla
Topping:
1 cup English Toffee bits
1/4 cup chopped pecans or walnuts
Blend the first 4 ingredients. Reserve 1/2 cup; set aside.
Add the remaining ingredients and blend well. Pour into a buttered and floured 9 x 13 pan.
Topping:
Before baking, combine with the reserved 1/2 cup and sprinkle over the top. Bake in a 350 degree oven for 30 minutes.
Lemon-Buttermilk Pound Cake
Lemon-Buttermilk Pound Cake
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Recipe Source: Taste Of Home - Marianna King
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Recipe Source: Taste Of Home - Marianna King
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