Saturday, January 23, 2010
Cinnamon Coffee Cake
1 C butter or margarine, softened
2 ¾ C sugar, divided
2 t. vanilla extract
3 C flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 C (16 oz) sour cream
2 T cinnamon
½ C chopped walnuts (optional)
In a large mixing bowl, cream butter and 2 C sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 degrees for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.
Serving: 16-20 servings
Recipe Given By: Taste of Home
Hint: I also make it in a 9 x 13 pan and cook it between 55-60 min.
1 C unsalted butter (softened)
3 oz. cream cheese (softened)
2/3 C dark-brown sugar
¼ t. salt
¾ C maple syrup
¾ t. vanilla extract
1 C confectioners sugar
Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.
Serving: makes 4 cups
Recipe Given By: Country Living
Wednesday, January 6, 2010
Chunky Seafood Chowder
1 med. onion, chopped
2 T butter or margarine
2 pints half-and-half cream
1 can (10 ¾ oz) cond New England clam chowder
3 med. potatoes, peeled and cubed
1 t salt
¼ t white pepper
1 pkg (8 oz) imitation crabmeat, flaked
In a saucepan, sauté onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in the potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 min or until the potatoes are tender. Stir in crab and heat through.
Serving: 8 (2 qts.)
Recipe Given By: Quick Cooking M/J 1999 p. 28
I need to invest in some colored bowls to show off my beige food! Check out the Quick Cooking link above to see this yummy soup delightfully photographed.
Tuesday, January 5, 2010
(I know, I know!)
Three times a lady...
Slice, lay on parchment
Flip during cooking ...
Sorry I put them in a red container...that didn't work too well.
Hopefully, you can imagine the goodness.
Their little heart shapes would make a fun Valentine's morning treat.
Try to eat just a few; they're addicting!
Monday, January 4, 2010
I decided to give this recipe a try. I already have a Texas Sheet Cake that I like, but I thought maybe PW could improve upon it so I gave her Chocolate Sheet Cake a try. I even took it to a work staff meeting. Everyone was nice about it. Some loved it; others left it on their plate after one bite.
It was just too sugary! It fell apart (for some that's good), but I thought it was too moist & crumbly. This is a pic of my attempt at her cake:
I'm going to stick to my tried and true recipe...until another one comes along to tempt me! :)
2 sticks margarine
4 T. cocoa
1 C water
Mix these ingredients and bring to a boil.
2 C flour
½ t. salt
1 t. baking soda
½ C sour cream
2 C sugar
Put in ungreased cookie sheet (large) and bake 20 min at 350 degrees.
Melt 1 stick margarine, 4 T. cocoa and 6 T milk and bring to a boil. Add 1 box powdered sugar, 1 C nuts (if desire), and 1 t. vanilla. Frost cake while warm.
Recipe Given By: Mom Underhill
Sunday, January 3, 2010
Here's a link to the recipe they used and some pictures of the finished dish!
Saturday, January 2, 2010
Cinnamon Pull-Apart Bread
3 T. butter, melted, divided
3 T. maple syrup
¼ C brown sugar
½ t. cinnamon
¼ C chopped pecans, optional
¼ C chopped almonds, optional
2 tubes of regular buttermilk biscuits
Brush a 10” fluted tube or bundt pan with 1 T. butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 T. into pan. Combine brown sugar, cinnamon & nuts (optional); sprinkle about 1/3 of this mixture over syrup mixture. Separate biscuits; cut into 4ths, and toss in a Ziploc filled with cinnamon/sugar. Place in prepared pan with edges overlapping. Top with remaining syrup and brown sugar mixtures. Bake at 375 for 15 min or until golden brown. Cool 1 min, invert on plate. Serve warm.
Recipe Given By: Angie’s Original!
Friday, January 1, 2010
Have you ever seen Chicken Pot Pie look more festive?
My mom had purchased a chicken pot pie from Costco that was delicious, but it fed 8 of us twice - a little large for a standard weeknight meal. So I went searching for a recipe that I could make myself that was a little smaller, but equally tasty. This is a yummy pot pie!
My mouth is watering already.
Chicken Pot Pie
1-10 oz. can Valley Fresh Premium Chunk White Chicken, drained
1-15 oz. package refrigerated pie crusts
3 T. butter or margarine
½ C peeled, diced potatoes
½ C chopped onions
¼ C sliced celery
½ C frozen peas and carrots
1-10 ¾ oz. can cream of chicken soup
1/8 t. ground white pepper
¼ t. each ground sage and crushed rosemary
Bring pie crusts to room temperature, per box instructions. Melt butter in large skillet. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie crust. Trim crust if necessary and press edges with fork. Bake 10 min. at 400 degrees, then reduce heat to 350 degrees for an additional 40 minutes.
Recipe Given By: valleyfreshkitchen.com