Pomegranate Tutorial

When I was young, my mom would buy pomegranates when they were in season.  I would take one downstairs with a cereal bowl to hold the peel and eat pomegranate seeds while I watched TV.  It was a tedious process and hasn't gotten any easier over the years until I saw the tutorial in Our Best Bites Cookbook.  I can't believe I have gone all of these years without knowing this great trick.  Winter is the season for pomegranates and I love them in salads and scattered on fresh fruit.





First, with a sharp knife, cut off the top of the pomegranate just below the stem.  You can see the distinct sections.








Cut just through the skin along the lines of each section from top to bottom.  Some sections are wide and some are narrow but just follow the lines.

Now you can easily pull the sections apart.  The seeds, or arils as they are called, will be intact and are perfectly ready to be popped off.











This is a very clean, fast way to get the seeds out of a pomegranate so that you can enjoy them in a delicious recipe like Fresh Fruit Salad with Pomegranate Syrup.  You will find that recipe in the salad section!

The World's Best Cookies

Tropical Heaven Cookies
A recipe from my friend Alane Sleight.  These cookies are a rave review whenever I take them anywhere.  Men especially like them, they are sort of like a high class granola bar.  They look great in a cellophane bag tied with ribbon or string.  I have wrapped and frozen them and that works great.  They are just a delicious cookie.

¾ c. butter, softened

1 c. packed brown sugar

½ c. granulated sugar

1 egg

1 t. vanilla

¼ c. water

1 c. flour

1 t. salt

½ t. baking soda

3 c. regular old fashioned oats

½ c. each of the following: Craisins, raisins, coconut, raisins, golden raisins, dried fruit bits- (tropical mix by Dole but I usually don’t add this because I rarely have it or the golden raisins.  Add more

Craisins and raisins if you leave them out)

1 cup white chocolate chips

1 cup of nuts – walnuts, almonds, or pecans (I like slivered almonds best) 

Cream butter and sugars.  Add egg, vanilla, and water; mix.  Stir in flour, salt and baking soda.  Add remaining ingredients and stir well.  Take ¼ c. measuring cup, spray inside with non-stick spray and then scoop cookie dough, pack and place on cookie sheet.  Flatten slightly.   Repeat with remaining dough.  Bake 10-12 min. at 350º.   Only let them brown on the very edge.  They will spread out onto the baking tray.  Remove from the oven and take a spoon and push the cookie edges back towards the center to make a 3” cookie. They may look a bit doughy in the middle but as they cool they will firm up.  Leave on sheet to cool for 5 to 10 min. until firm.  They look great in a cellophane bag.  Makes 18- 20 giant cookies.   

Cowboy Cookies

If you want to make an enormous amount of cookies, this is your recipe!  They are chewy and

yummy. 

 

2 squares butter

2 squares margarine

2 cups brown sugar

2 cups white sugar

4 eggs

4 cups flour

1 t. baking powder

2 t. baking soda

1 t. salt

4 cups old fashioned oats – not instant

2 t. vanilla

2 cups chocolate chips

1 cup chopped nuts

 

Cream butter, margarine, and sugars together.  Add eggs.  Add flour, baking powder, soda and salt one cup at a time.  Add rolled oats and vanilla.  Stir in chocolate chips and nuts.  Roll into large walnut-sized balls and place on cookie sheet.   Or, use a large cookie scoop.  They freeze well and taste great when you pull them out of the freezer.

 

Bake at 350 for 10-12 min.   Makes over 6 dozen

 

A great cookie recipe from Heather.

 

Note:  I have found that oatmeal cookies are chewier and more moist when you use old fashioned oats.  Quick oats seem to absorb the moisture and make the cookies a little bit dry.  There are a few exceptions to that and I will always note that when I post a recipe.

 

 

Sweet Potato Turkey Shepherd's Pie

A yummy Autumn flavor.  The vegetables are easily doubled in this recipe without altering the flavor too much.

Sweet Potato Topping

2 lbs sweet potatoes, peeled and cut into  1-inch cubes
2 t. kosher salt
3 T. unsalted butter, melted
1/4 t. freshly grated nutmeg
freshly ground black pepper

Turkey Filling

2 T. unsalted butter
2 T. canola oil
1 large onion, diced
3/4 c. diced celery
3/4 c. peeled, diced carrots
1 t. kosher salt
3 T. all-purpose flour
1 1/2 c. chicken stock or broth
1/2 c. whipping cream or half-and-half
2 1/2 c. shredded roast turkey or chicken
2 T. finely chopped fresh flat-leaf parsley
1 T. finely chopped fresh sage
1 T. minced fresh thyme

In a saucepan combine sweet potatoes, 1 t. salt and enough water to cover by 1 inch.  Cover partially.  Bring to a boil, then simmer for about ten minutes until potatoes are fork tender.

Drain potatoes, mash with a masher and stir in melted butter, nutmeg and 1 t. salt. Set aside

In a large saucepan melt butter with oil over medium heat.  Add onion, celery, carrots and salt. Cover partially and reduce heat to medium-low.  Cook until vegetables are very tender, about 12 minutes.

Sprinkle flour over vegetables.  Stir to combine.  Slowly stir in stock.  Simmer, stirring occasionally untion smooth and thickened, about 2 minutes.  Stir in cream; bring to a simmer.  Add turkey, parsley, sage and thyme.  Stir and return to a simmer.  Spread turkey filling in a 9x13 dish.  Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible.  Bake at 400 degrees until bubbly, about 20 minutes.  Makes 5 servings.

Recipe from Better Homes and Gardens Oct 2013

Taco Stuffed Shells

A guest post from Chelsea England Tanner

1 lb ground beef or turkey
8 oz cream cheese
1 1/2 tsp chili powder
24 jumbo shells, cooked
1 can red enchilada sauce
1 cup shredded cheese of your choice

Brown meat in skillet. Add cream cheese and chili powder; simmer 5 minutes. Fill cooked shells with meat mixture. Arrange shells in glass 9x13 pan. Pour enchilada sauce over shells; cover with foil.

Bake at 350º for 15 minutes. Uncover, top with cheese. Bake 15 minutes long
er or until bubbly.

Cordon Bleu Casserole

 A quick and tasty dish

1/2 c. bread crumbs
1 1/2 t. garlic salt
1 t. chili powder
1 T. margarine, melted
6-8 chicken tenders
8-10 pieces thin sliced ham
4 pieces sliced Swiss cheese

Mix bread crumbs, garlic salt and chili powder together. Pour melted margarine into 8x8 baking dish and top with half the bread crumb mixture.  Place chicken tenders, ham and cheese on top.  Top with remaining bread crumbs. Cover with foil and bake at 350 for 20 minutes.  Remove foil and bake for another 15-20 minutes.

Serve with rice, white sauce and peas

Simple Pleasures

Mary Ann Creer brought me this journal a few weeks ago when they came for dinner.  I wasn't sure what I was going to do with it but I set it aside to think about.  A few days later I was reading in a book Simple Pleasures and it said:

"In the kitchen at my husband's family summer home in Maine, there's a shelf full of black and white notebooks.  His grandmother kept a page for every dinner she hosted at the house, listing what she served as well as the guests.  We love to flip through the pages which read like a portrait of the family in food over several decades.  Although I only met his grandmother in the last years of her life, her notebooks make me feel like I know her better."

I immediately knew what to do with the journal.  I have started writing down meals and who comes and a thought or two about the dinner or visiting or whatever.  I wish I would have started doing this thirty years ago.  It would have been so interesting looking back.

It is a busy time right now getting Stephen ready and on his mission.  I am hoping to post a lot of favorite recipes going into the fall.

Pomodoro (Fresh Tomato Sauce)

pg. 269 Kathleen Flinn The Kitchen Counter Cooking School

I had to use up lots of garden tomatoes I had and made this delicious homemade pasta sauce - a new quick easy delicious healthy favorite...

be sure to have the pasta cooking and all the ingredients ready before starting the sauce; this is ready more quickly than you'd expect.  Flavorful fresh tomatoes make all the difference here; cherry tomatoes work especially well and they're available year round.  Just cut them in half.  Carefully scoop out a bit of the pasta water to finish the sauce.

Makes enough for about 4 side portions or 2 main dish servings.

8 ounces dried pasta, such as penne or linguine, or 12 ounces fresh pasta
coarse salt
1 T. olive oil
2-3 garlic cloves, minced
about 12 ounces tomatoes, chopped
1/4 cup Parmesan cheese, grated
pinch or two of hot pepper flakes
handful of chopped parsley or basil
freshly ground black pepper to taste

-Boil water for pasta.  Add at least 1 T. of salt to the water; it should taste slightly salty.  Cook the pasta according to the package directions; reserve about 1/2 cup of pasta water after cooking.

-Meanwhile, add the olive oil to a sauté pan over med-high heat.  Add the garlic and cook for 1 minute; be sure not to burn it or you'll need to start over.  Add the tomatoes and any other vegetables, and cook until the vegetables are softened, about 3-5 minutes for tomatoes on their own, longer if you add other vegetables.

-Add the reserved pasta water and cook until the sauce is reduced slightly and the rest of the ingredients begin to break down, about another 2-3 minutes.  Remove from the heat, add the cheese, red pepper flakes and parsley or basil (if using), several cranks of fresh black pepper and salt if needed.

optional:
splash cream at the end of cooking for a more creamy texture
handful of additional chopped vegetables such as chopped zucchini, artichokes, olives, and/or asparagus
Shrimp or diced cooked chicken with the tomatoes (shrimp can be added raw but be sure to cook them thoroughly; they should turn white throughout and curl up tightly.)

Italian Dressing

I already knew that homemade dressing is the best,

but I love this homemade Italian recipe and will now forever be spoiled and want this one...

Matt actually made the whole thing with my help cracking and mincing the garlic, but he is sold as well.

Can't wait to use as a marinade 

from Our Best Bites Mormon Moms in the Kitchen Recipe Book pg. 86 Salad Dressings

1/4 cup white, rice, or white wine vinegar (I used white wine since I had a drop of rice vinegar left)
1/4 cup lemon juice (used concentrate and it was good so I can't wait to use real lemons next time...)
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper flakes (this really doesn't add much heat; it's better with it! - (I didn't have and excluded and still was great)
1/4 teaspoon black pepper
4 cloves garlic
1 cup canola oil
1/3 cup grated Parmesan cheese (either fresh or from a can)
3/4 teaspoon Italian seasoning (add more if needed)

1) In a blender, combine vinegar, lemon juice, sugar, dry mustard, salt, seasoning salt, red pepper flakes, black pepper, and garlic.

2) While the blender is running, pour canola oil into the blender in a slow, steady stream until the dressing is blended and the oil is incorporated into the dressing.  Pour into a serving or storage container.

3) Whisk in Parmesan cheese and Italian seasoning.  Refrigerate for at least 4 hours for the best flavor.  Can be stored for up to 2 weeks

make it and comment and tell me what you think and what you used it with~

Southwest Couscous Salad

1 cup uncooked couscous
1 1/4 cup chicken broth (1 can)
6 T. extra virgin olive oil
4 T. fresh lime juice
2 t. red wine vinegar
1 t. ground cumin
4 green onions, sliced
1 roma tomato, diced
1/4 cup chopped fresh cilantro
1 cup corn kernels
1 (15 oz.) can black beans, rinsed and drained
1 avocado, peeled and diced
Salt and pepper to taste

Bring chicken broth to a boil in a pan.  Stir in the couscous, remove from the heat and cover with a lid.  Let stand 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.  Add the green onions, tomato, cilantro, corn, beans and avocado.  Toss to coat.

Fluff the couscous well, breaking up any chunks.  Add to the bowl with the vegetables and mix well.  Season with salt and pepper to taste.  Cover and put in the fridge for 4 hours or more for the flavors to blend.  It is really best the next day.  Serve with tortilla chips.

This is a delicious addition to a Mexican meal or summer fare.

Sour Cream Streusel Cake

Yea!  I am back to blogging -  new computer.  Thanks, Honey!  I hope to catch up over the next few weeks.

This streusel cake is perfect to take to a neighborhood brunch or even serve it as a dessert.  It has a rich brown sugar/maple flavor. 

12 T. (1 1/2 sticks) butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 1/2 t. vanilla
1 1/4 cups sour cream
2 1/2 cups cake flour
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt

Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan.  (I love the Pam baking spray with flour)

Cream the butter and sugar in a bowl with an electric mixer for about 5 minutes.  Add the eggs, one at a time, then add the vanilla and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Finish stirring with a spatula to make sure the batter is completely mixed.

Prepare streusel.  Spoon half of the batter into the tube pan and spread it out with a knife.  Sprinkle with 3/4 cup of the streusel.  Spoon the rest of the batter in the pan, spread it out, and sprinkle with the remaining streusel on top.  Bake for about 50 minutes, until a tooth pick comes out clean.

Let cool on wire rack for at least 30 minutes.  Carefully transfer the cake, streusel-side up, onto a serving plate.  Drizzle with the glaze.

Streusel:

3/4 cup light brown sugar, packed
1/2 cup flour
1 1/2 t. cinnamon
1/4 t. kosher salt
3 T. cold butter, cut into pieces
3/4 cup walnuts, chopped

Place all ingredients, except walnuts, in a bowl and pinch together with your fingers until it forms a crumble.  Mix in walnuts.


Glaze:

1/2 cup powdered sugar
2 T. real maple syrup

Whisk the powdered sugar and maple syrup together.  Add a few drops of water, if necessary, to make it glaze consistency.  Drizzle on the cake with a spoon.

A delicious recipe from Ina Garten.

Notes:

I actually made a double recipe of the glaze.

I love kosher salt and use Crystal brand.  Kosher salt has a more mellow flavor than regular  table salt and doesn't have any sort of metallic taste to it. 

Softasilk cake flour is in a box in the baking aisle.  It would probably be all right to use regular flour but just not as light.  Ina Garten says that you can substitute 2 1/4 cups flour mixed with 1/4 cup cornstarch if you don't have the cake flour.

Chicken and Artichoke Cacciatore

Ya, I had no clue what Cacciatore meant so I googled it and got the following definition:

Cacciatore /ˌkɑːtʃəˈtɔəriː/ means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is also a small salami, popular amongst Italians.
There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine.
A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. Adding a bay leaf and some fresh, crushed rosemary is recommended, a chopped carrot to give extra sweetness. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or pasta on the side.


4 chicken breast halves, boneless and skinless
flour seasoned with salt and pepper for dredging (In cooking, the word dredge means to coat an item of food in flour or breadcrumbs before cooking it.)
2 Tablespoons olive oil
1 (6 ounce) jar marinated artichoke hearts, undrained
1 (16 ounce) can crushed tomatoes (or more if you like more sauce/liquid)
2 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon basil (think fresh basil thinly sliced on top afterwards would be amazing)
1/2 teaspoon pepper
8 ounces sliced fresh mushrooms
1/4 cup sherry, optional

rice or pasta to serve with

In a large Dutch oven, heat olive oil.  Dredge chicken in seasoned flour and brown over medium-high heat.  Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper and mushrooms.  Remove from heat.  Cover and bake @ 350 degrees for one hour.  If adding sherry, pour over top and bake an additional 10 minutes.  Serve over pasta or rice.

Delicious meal and fun new method of cooking... The garlic and seasonings had my entire house smelling like the Olive Garden so impressive smells if you have dinner guests.  A bit heavier meal for the summer time, but a perfect fall/winter cozy meal :)
10/10 but then again I love all the above ingredients and it couldn't have gone wrong.  A meal I surprised on my mother and sister who said it was good.

Blueberry Coffee Cake

Recipe pg. 32 FAVORITES, Ivory family recipes

Topping:
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup chopped pecans (optional)

Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1/2 cup margarine
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups fresh blueberries (may substitute frozen blueberries)

 Combine sugar and cinnamon in small bowl, Cut in butter until mixture is crumbly.  Add nuts, if desired.  Refrigerate topping for 30 minutes.  Mix together flour, baking powder, baking soda, and salt.  Set aside.  Beat margarine and sugar in large bowl,  Add eggs, sour cream and vanilla.  Mix well.  Add dry ingredients; mix well.  Fold in blueberries.  Pour into greased 9x13 pan.  Sprinkle topping mixture over the batter.

Bake @ 350 degrees for 40-45 min.

Delicious cake

Pictures not the best and don't give it justice, but love the large size, moist batter,

and a winner here, with an easy recipe!!!

 

Boysenberry Pavlova

 Makes 4 pavlovas
pg. 117 Country Living June 2013 Magazine Recipe
Delicious Pavlova, hint of lemon in the cream, & I used frozen Sam's Club blueberries on top of mine vs. boysenberries

Working time: 30 min. Total Time: 1 hr. 20 min. plus cooling

4 large egg whites, @ room temp.
1 teaspoon distilled white vinegar
1 cup plus 2 teaspoons confectioners' sugar, sifted
1 tablespoon cornstarch, sifted
1 cup boysenberries (about 5 ounces)
1/4 cup granulated sugar
1 tablespoon fresh lemon juice (about 1/3 medium lemon)
1/2 cup heavy cream
1 cup store-bought lemon curd
16 small fresh mint leaves, for garnish

1) cut a piece of parchment to fit a rimmed baking sheet.  Using a small bowl and a pencil trace four 5-inch circles, 2-3 inches apart on the parchment; bear down so that the circles will be visible from the other side. Place parchment, marked side down on baking sheet. set aside.

2) Preheat oven to 250 degrees F. Meanwhile in a large bowl using an electric mixer on medium speed, beat egg whites and vinegar until soft peaks form, about 4 minutes.  Increase speed to high and sprinkle in 1 cup confectioners' sugar, a few tablespoons at a time, and cornstarch; beat until meringue is thick and shiny and holds stiff peaks, about 5 min. (love Bosch for this and using a timer)

3) Using a spatula, gently spread one-fourth of the meringue inside each parchment circle.  Using the back of a spoon, create a 1-inch-deep well in the center of each meringue.  Bake until meringues are a very pale golden color, about 45 min. Turn heat off and prop oven door open slightly with a wooden spoon.  Let meringues cool in oven until crisp, 1-2 hours.  (I totally skipped last 2 sentences, and cooled on my counter - but sort of wonder if it would make that much of a difference?!)

4) In a medium bowl, mix together boysenberries, granulated sugar, and lemon juice.  Let sit 15 minutes.

5) Meanwhile, place beaters from an electric mixer and a medium size metal or glass bowl in the freezer and chill until very cold, about 10 minutes.  In chilled bowl, combine cream and remaining confectioners' sugar.  Using an electric mixer, beat until soft peaks form, about 5 min.

6) In a medium bowl, fold together whipped cream and lemon curd [never found so I improvised... Liz Cowan has a lemon curd recipe!!]; spoon into wells of meringues.  Top with reserved boysenberries, and garnish with mint.

per pavlova: 732 calories - better be worth it or share!! 9g protein, 23g fat, 127g carbs, 3g fiber, 128 mg sodium, 161mg cholesterol

Hailey's Blessing Day Slush, Pink Brownies, & Meatballs

Raspberry Slush   from Aubrey Ruby BYU MBASA cookbook pg. 21
12 cups water
6 cups sugar
1 pkg. raspberry Kool-Aid, dry
8 ripe bananas, mashed
3 large cans unsweetened pineapple juice (48 oz.)
1 6 oz. can lemonade concentrate
4 cups frozen raspberries (I probably used half this amt. but more would be awesome!)
2 cans crushed pineapple (maybe a little less depending on your style... also buy premium brand)

Boil water and sugar until sugar is dissolved in a LARGE stock pot.  Blend (in different segments, because of the size of the recipe) bananas, pineapple, raspberries, lemonade and some pineapple juice together.  Let syrup cool and blend all ingredients in a large pan.  Dip out juice into freezer or zip lock bags. [I used 2 ice cream buckets maxed full so it makes a ton, serves 40+].  Freeze.  Use 1/2 to 1 liter bottle of 7-UP per bag. [I used cheap lemon-lime soda.]

Used pink mint frosting in
brownies instead of green... fun to use different colors :) orange =  Halloween   blue = baby boy etc...

MEATBALL Appetizer
2 lbs. frozen meatballs from Sniders or Costco (I figure about 3 / person)
1 (14 oz.) can jellied cranberry sauce
1 (12 oz.) jar Homemade chili sauce
3 T. lemon juice
1/4 cup brown sugar

Combine sauce ingredients in a crock pot and add meatballs.  Cook on high about an hour until sauce is bubble and meatballs are heated through.
Serve from the crockpot with toothpicks.

Whole Wheat Bread

6 cups warm water

2 T. yeast

2 T. salt

2/3 cup oil

2/3 cup honey

2 T.+ dough enhancer

3 T.+ vital gluten flour
16 cups whole wheat flour

Add water to the Bosch then add 4 cups flour and mix for a few minutes.  Add salt, oil, honey, dough enhancer, gluten flour and mix.  Begin to add wheat flour one cup at a time while the Bosch is mixing.  Keep adding until the dough pulls away from the sides of the bowl.  The dough should be moist but not sticky.  Knead in the Bosch for 10 minutes.  Dough will feel smooth and elastic.  

Shape dough on a greased counter into 6 loaves and place in greased loaf tins.  Let rise until about an inch above the sides of the pans.  Place in a cold oven, shut the door.  Turn the oven to 350º and bake for 30 to 45 minutes until golden brown.  You can tell when it is done if you pop the loaf out of the pan and it is golden brown. Makes 6 loaves.

Lime Rice Cafe Rio Style

2 T. butter
1 yellow onion, diced
4 cloves garlic, minced
3 cups long grain rice
8 t. chicken bouillon granules or 7 bouillon cubes
2 t. cumin
1/2 t. salt
6 cups water
1/2 bunch cilantro, chopped
Fresh limes

In a frying pan, saute onion and garlic in the melted butter.  In square baking dish, like a 9 x 13, put rice, bouillon, onion and garlic, cumin and salt.  Add water and stir to mix.  Cover tightly with foil.  Bake at 325 degrees for 1 hour.  Remove from oven.  Add cilantro and fluff with a fork.  Squeeze lime juice over the top and serve.

I usually half this recipe to serve 8.  I love baking the rice because it always comes out perfectly and I don't have to watch it so closely.  Thanks, Stacie, for that great idea!

Strawberry-Lime Shortcakes with Coconut Cream

amazing - made for Hailey's 2 month celebration - from Our Best Bites cookbook pgs. 232 and 42 (aka mom needs an excuse for more sweets!  Hailey gets it in milk form...)

Sour Cream Pound Cake (pg. 42):
1.5 cups flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temp. [tip to quickly bring the eggs to room temp. place them in lukewarm water for 10-15 min.]
2 tsp. vanilla
1/2 cup sour cream

1) Preheat oven to 350 degrees F
2) In a small bowl, combine the flour, baking soda, and salt and set aside.  Beat the butter and sugar until light and fluffy, about one minute.  Continue beating and add eggs one at a time.  Add the vanilla and sour cream.  Slowly add the flower mixture while beating, and beat just until combined.
3) Pour the batter into a well greased 8 or 9 inch loaf pan and bake for 50-60 min. or until a skewer comes out clean.  Cool for 10 min. and then remove from pan.  Serves 8-10

Loved this pound cake, great alternative to Angel Food cake, that will be a new staple for us



 

Strawberry Lime Shortcakes (pg. 232):

6 slices of Sour Cream Pound Cake (recipe says serves 6 but perhaps more...)

4 cups sliced fresh strawberries

1/2 cup granulated sugar

4 Tablespoons fresh-squeezed lime juice (about 2 limes)

3/4 cup toasted coconut perhaps a little less - seemed like a lot to me?!

[preheat oven to 375 F. Spread desired amt. of sweetened coconut onto a cookie sheet or other oven-safe dish.  If your coconut is unsweetened, you can toss it with a little powdered sugar first.  Place in the oven and cook for about 2-5 min. depending on how much you're doing.  It's important to stir often, about every 30 seconds, especially when it starts to brown.  The coconut will be dry and lightly browned.]



 

Coconut Whipped Cream

1 cup heavy cream

1/2 cup powdered sugar

2 tsp. coconut extract (would be really yum, didn't have so I just used 1 tsp. almond extract since I love it, and knew you couldn't go wrong....perhaps will try one day with the coconut extract)

1 tsp. vanilla

 

1) Mix sliced strawberries, sugar and lime juice.  Stir well and set aside.  Stir occasionally over about 15 min.  You want the sugar to dissolve and form a light syrup.

 

2) For the Coconut Whipped Cream, pour cream into a bowl and beat with an electric mixer for about one min. Slowly add powdered sugar and both extracts.  Continue beating until soft peaks form.

 

3) Slice cake and spoon a layer of strawberries and line syrup on top.  Top with a generous dollop of Coconut Whipped Cream and sprinkle with toasted coconut.

 

 Photo from the book, looks like they sliced their piece, and then cut in half to give it more umpf...

Matt's 2nd serving version... I didn't quite toast my coconut enough so it's hard to see, but still way good and nice addition, and I'm not even that big of a coconut fan~ Matt is trying to convert me.  I would have taken a picture of my 2 servings, but they were already in my stomach! 

yum yum - a new winner

 

French Puffs

A plain muffin with pizzazz!

1 1/2 cup flour
1/2 cup sugar (I usually do 1/4)
1 1/2 t. baking powder
1 egg
1/2 cup milk
1/3 cup butter, melted

Mix flour, sugar and baking powder.  Add egg, milk and melted butter.  Mix until just moist; don't over mix.  Place in 10 greased muffin cups.  Bake at 350 degrees for 15 to 20 minutes until golden.  Remove from pan.    Dip muffin top in 4 T. melted butter and then in a mixture of 1/4 cup sugar and 1 t. cinnamon.      Makes 10.  I usually double the recipe and make 16 muffins.

Vegetable Chowder

1 cup onions, finely chopped

1 cup finely diced celery

2 cups finely diced potatoes

1 cup diced carrots

1 cup cauliflower, cut in small pieces

1 cup broccoli, cut in small pieces

1 cup summer or zucchini squash, cut small

¾  cup butter

¾ cup flour

1 quart half and half (whole milk works fine)

¼ t. pepper

2 t. salt

1 t. sugar

½ cup frozen peas

Put onions, celery and potatoes in a medium pan and barely cover with water.  Cook until vegetables are tender, about 20 minutes.  Do not drain.

In another pan put carrots with water.  When they have cooked a couple of minutes, add the cauliflower.  When they have cooked a couple of minutes, add the broccoli.  After a couple of minutes, add the squash.  Cook until vegetables are tender.  Drain.   

While all the vegetables are cooking melt butter in large, heavy pan.  Add flour, blend and cook for a minute or two.  Add cream or milk and stir until smooth and thick, using a wire whisk to blend.  Add undrained vegetables, drained vegetables and peas and heat through.  Add salt, pepper and sugar to taste.  If too thick, add milk to thin to a good consistency.   Makes 8 to 10 servings. 

 

Chocolate Trifle aka Skor Cake

A family FAVORITE!!  Easy to make and yummy to eat.

1 chocolate cake mix, prepared and baked in a 9 x 13-inch pan (I like Devil’s Food)
1 jar Mrs. Richardson’s butterscotch caramel sauce
1 (3 oz.) instant chocolate pudding, made as directed
1 (12 oz.) cool whip, thawed (use 16 oz. if you are serving a bigger crowd)
6 Skor candy bars, cut small                                             

          Layer one-third of the cake, cubed, into a large glass trifle bowl. Drizzle with one-third of the sauce, spoon on one-third of the pudding, one-third of the cool whip and one-third of the Skor bars. Layer two more times.  Refrigerate 2 hours before serving.  Serves 14 - 16.

         

Chicken Noodle Soup

The perfect comfort food.

3-4 cups water

4 t. chicken bouillon

2 cups sliced or diced carrots, 3 to 4 carrots

2 cups sliced or diced celery, 3 ribs

¾ cup chopped onion

2 cups dry noodles

3 T. butter

3 T. flour

1 cup milk

2 cups cooked diced chicken - leftover grilled chicken is very tasty 

Heat water and bouillon to a boil.  Add carrots, celery, onions and simmer 10 minutes.  Add noodles and cook through, about 10 minutes more.  Meanwhile, melt butter and add flour to make a roux.  Add milk and stir until smooth and beginning to thicken.  Add to cooked vegetables and noodles.  Stir until broth is smooth and slightly thickened.  Add chicken and heat through.   Add more water if it is too thick.  Season to taste. Makes about 2 ½ quarts. 

The original Lion House recipe uses 2 cans of cream of chicken soup but after reading The Kitchen Counter Cooking School, I make if from scratch and I like it much better. 

Hot Cross Buns

I have always wanted to make hot cross buns for Easter.  This recipe is very simple, works out well and tastes delicious.  (I did have to listen to everyone singing “Hot Cross Buns”, from when they were beginning piano students, all day on Easter)

2 cups milk

½ cup oil

½ cup sugar

1 package (1 T.) yeast

4 cups all-purpose flour

½ cups (additional) flour

½ teaspoon (heaping) baking powder

½ teaspoon (scant) baking soda

2 teaspoons salt

¼ cup sugar

1 teaspoon cinnamon

Additional spices: cardamom, nutmeg, allspice (optional)

½ cups raisins

Combine 2 cups milk, oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Or heat in the microwave for 2 minutes.  Allow to cool until mixture is still warm, but not hot.

Sprinkle yeast over mixture and stir to mix.  Let yeast mixture sit 5 minutes.   Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a tea towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface or tea towel. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used.

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, and then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.  For egg wash: mix 1 egg white with a splash of milk. Brush onto each roll before baking.

Preheat oven to 400º. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown. Remove from pan and allow to cool on a cooling rack.

ICING

1 whole egg white

Powdered sugar

Splash of milk

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

I have never done this icing recipe but it made a shiny glaze that did taste nice.