Lemon Blueberry Layer Cake

This was a delicious lemony cake with a fresh burst of blueberries in every bite.  Yum!

1 cup butter, softened

1 ¼ cups sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 T. vanilla

3 cups sifted all-purpose flour (spoon & leveled)

1 T. baking powder

1/2 t. salt

1 cup buttermilk, no substitution

Zest and juice of 3 medium lemons

11/2 cups blueberries, fresh or frozen (do not thaw)

1 T. flour

Preheat the oven to 350°F. Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened to room temperature

1/2 cup butter, softened to room temperature

3 1/2 cups powdered sugar

1 - 2 T. heavy cream

1 t. vanilla extract

Pinch salt

Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 T. cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more T of cream to thin out, if desired.

Place 1 layer on your cake stand. Generously cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with fresh blueberries or lemon garnish, if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. The frosting spreads better when it is room temperature. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.   

Quiche

This quiche is divine and sometimes tastes better the day after.  This recipe came from Crystal who got it from Cooking Light.  The amazing thing to me is that it uses regular milk and not half and half but it still has the rich quiche texture and flavor.  The crust is the best part!

Pastry:       

          1 ¼ cup flour

          ¼ t. salt

          ½ c. butter or Margarine

          1 egg

          Cut butter into flour and salt until crumbly. Add egg and mix until dough clings. (I usually knead it a little by hand) Press into the bottom and up the sides of a 9 ½-inch springform pan.  It can be a bit tricky to get the whole pan covered, but keep working it and it will happen.  It doesn’t look smooth, as if you rolled it out, but more rustic.

Filling:       

          8 eggs

          2 ½ cups milk

          2 cups shredded Swiss cheese (1/2 pound)

          12 oz. Bacon, cooked and crumbled (you can use cubed ham)

          1 t. salt

          Dash of pepper

          Beat eggs with whisk just until blended. Mix in milk and salt. Sprinkle the cheese in the pastry and top with bacon. Pour in the egg mixture. Sprinkle with pepper.

          Bake at 425º for 15 minutes and reduce heat to 375º for about 45 minutes.  The center should be set.   Let sit for 15 minutes before serving. Because you use milk (I use 1% or 2%) in this recipe there may be a little clear liquid in the center but it is still cooked through. Serves 8-10.

Chicken Pot Pie

I love chicken pot pie.  It is comfort food in it's best form.  This recipe is from a couple of different recipes that I combined.  

3 celery sticks, diced small

3 carrots, peeled and diced small

1 yellow onion, diced small

1 large red potato, diced small,

            optional

½ cup frozen peas, optional

2-3 cups cooked chicken, cubed

½ cup butter

½ cup flour

2 cups chicken broth

2-3 T. cream, if I have it or milk

1-3 pinches thyme to taste

Heat oven to 400º.  Melt butter in large pot.  Add celery, carrots, onion, and potato.  Sautee until the vegetables begin to turn translucent and are barely tender.  Sprinkle the flour over and stir to combine.  Add the chicken broth and gently stir until thickened.  Add peas and chicken and stir.  Place in baking dish or small baking dishes.  Cover with pastry.  Bake for 30 minutes, until golden brown.  Serve hot.  Makes 6 personal size or serves 6.

**I usually double the sauce recipe because the crust recipe makes about double what is needed.  Or roll the leftover pastry up with a piece of parchment and put in a Ziploc bag and freeze to use later.

Pie Crust

3 cups flour

1 t. kosher salt

1 t. baking powder

½ cup butter, room temperature

¾ cup shortening.

Mix flour, salt and baking powder.  Add butter and shortening and cut in with a pastry cutter or two knives.  Add ½ cup ice water and mix until it comes together.  Add a bit more if needed.  Roll out for pot pie.

This crust is perfect for a pot pie.  Flaky and flavorful.

I like using a rotisserie chicken from the store to make it faster.

Pot pies can be baked and then frozen or frozen before baking and then baked later.  If baking right from the freezer, cover with foil for 30 minutes and then bake another 20 minutes without the foil.

White Bread

White Bread              Made_______________

Olympus 5^th Ward Neighborhood cookbook, pg. 48

6 cups hot water                               ¾ cup oil

2 Tablespoons yeast                           2 Tablespoons salt  

¾ cup sugar or honey                       Approximately 13 cups flour 

(prefer half white/wheat flour mix)

Soften yeast in hot water.  Add Sugar, oil, salt, and flour, one cup at a time.  Add enough flour to make a smooth dough.  Let rise 1 hour.  Grease 6 bread pans.  Punch dough down.  Divide into 6 pieces, shaping each into a loaf.  Let rise 30-60 minutes.  Bake at 350 for 35 minutes, until golden brown. 

Makes 6 loaves. ____________________________________________________________________________

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Sour Cream Brownies

This recipe is from Lorna Millward who makes a divine brownie.  Yesterday I was going through my pile of recipes that I either haven't made or haven't filed properly and saw this one.   I had some leftover sour cream so - perfect.  

This is denser than Texas Sheetcake/Buttermilk Brownies and the frosting is a deeper, darker chocolate. 

1 ½ cups butter

½ cup cocoa powder

1 ½ cups water

3 cups flour

1 ½ t. soda

½ t. salt

3 cups sugar

3 eggs, beaten

¾ cup sour cream

2 t. vanilla

Combine butter, cocoa powder and water in a saucepan.  Bring to a boil, stirring with a whisk.  Remove from heat and cool.  Mix flour, soda and salt in a large bowl.  Stir in sugar, eggs and sour cream.  Slowly add the cooled chocolate mixture and vanilla and mix until well blended.  Pour into greased baking tray, 12x17-inch with 1-2-inch sides.  Bake at 350º for 25 minutes or until baked through.

While brownies are baking, make the frosting.  When brownies are done, let them cool 5 minutes and then pour frosting over warm brownies in small amounts spreading as you go. 

Frosting

½ cup butter

6 T. milk

6 T. cocoa powder

3 ½ cups powdered sugar

1 t. vanilla

Combine butter, milk and cocoa in a saucepan over medium heat and stir with a wire whisk until melted.  Pour into mixing bowl and beat in the powdered sugar until blended.  Stir in vanilla.  Let brownies cool completely before cutting them with a knife dipped in cold water.

Tips:  You can also add ¾ cup chopped walnuts to the frosting, then frost.  Or sprinkle mini chocolate chips over the frosting.

If you like a more milk chocolate frosting:

1 square baking chocolate

4 T. butter

¼ cup milk

3 – 3 ½ cups powdered sugar

Melt the chocolate, butter and milk together.  Mix in with the powdered sugar.