Friday, August 24, 2012

Cream Cheese Coconut Pecan Pound Cake

Last Christmas my dear friend, Carla gave me this fabulous cookbook "Southern Living Christmas Cookbook". I have found many new great recipes but this is my favorite so far. My husband said when I made it last week " YOu have to put this up on your website, It is wonderful!" so here it is and just in time for the holidays this year!

1 1/2 cups butter, softened(I use 1/2 cup(one stick) butter and a cup of butter flavor Crisco, here at high altitude)
1 (8 oz) package cream cheese, softened
3 cups sugar(I use about 2 3/4 cups sugar)
6 Large Eggs
3 cups unbleached flour(I prefer King Arthur and Pillsbury)
1/2 teaspoon salt
1/4 cup milk(can use bourbon if you like, gives it a slightly different taste)
1 1/2 teaspoons vanilla
1 cup toasted, chopped pecans
1/2 cup  shredded coconut
Powdered sugar glaze
1/3 cup toasted coconut

Preheat oven to 325 degrees(I bake at 350 degrees at high altitude). Grease and flour a 12 cup tube pan.
Beat butter(or butter and Crisco) and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, coconut and pecans. Por batter into prepared pan. Bake for 1 hour 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and cool completely. Top with powdered sugar glaze(recipe follows) and toasted coconut.

Powdered Sugar glaze:
Stir together 2 cups powdered sugar, 3 Tablespoons cream and 1 -1 1/2 teaspoons vanilla extract until smooth, adding more cream, if necessary, until desired consistency. Pour over cake and sprinkle with toasted coconut. Sit back and listen to the rave reviews!!

Fall Gingerbread with lemon sauce and whipped cream

What says Fall more than a warm piece of gingerbread with lucious lemon sauce and real whipped cream. Have one of the comfort food dinners on this website and then end with gingerbread!! What a treat on a crisp Fall evening!

Serves 12
2 1/4 cups flour
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 Egg
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Lemon Sauce
1 cup whipping cream, whipped with sugar or Splenda added to taste and 1 teaspoon vanilla
Combine all ingredients in a large mixing bowl. Mix well for 3 minutes. Pour into a greased and floured 9x13 inch pan. Bake 40-50 minutes at 325 degrees(I bake at 350 degrees at high altitude). Serve warm topped with lemon sauce and whipped cream.

Lemon Sauce: Makes 1 cup
1/2 cup sugar
4 teaspoons cornstarch
dash ground nutmeg
dash salt
1 cup water
2 beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
2 Tablespoons lemon juice
In saucepan, mix sugar, cornstarch, nutmeg and dash salt. Gradually stir in cup water. Cook and stir over low heat until thickened. Stir half the hot mixture into egg yolks; return to pan. Cook and stir 1 minute. Remove from heat, blend in remaining ingredients. Spoon over hot gingerbread and top with whipped cream.

Colorado Chile- Cheese Scrambled Eggs

When chile season is going in Colorado. Most of us like to green chiles, of varying degree of hotness to our dishes. I love to make cheese scrambled eggs and add chopped green chiles.... So good.. One of the secrets is frying the bacon first and leaving some of the bacon grease as that is what gives the eggs so much flavor..

4 Large or Extra Large Eggs
4 Tablespoons milk
1/2 cup shredded sharp cheddar cheese
Seasoned salt and pepper(Lawrys)
1/2 Anaheim chile cleaned and seeded and chopped(some people like to wear gloves, altho Anaheims are milder) You can use pueblos too but wouldn't use Jalapenos, too strong.
4 strips of bacon

 In a small mixing bowl, mix the eggs and milk and seaoned salt and pepper with a wire wisk. In a 10 inch non- stick skillet, fry bacon until crisp and drain off all but 1 tablespoon fat. Add eggs, chopped green chiles and 1/4 cup of the cheese and stir until soft but set.Sprinkle the other 1/4 cup cheese on top and let it melt down. Serve hot with bacon.  So scrumptious!!

Ann's famous chicken and dumplings

this is the epitome of comfort food and an all time favorite. I even trade with a friend, he makes me cabbage rolls and I make him chicken and dumplings!! What a deal for both of us!! Have this on hand on a cold winter's night coming up and hear the rave reviews.. these are the best chicken and dumplings you will ever taste
1 large chicken about 4 lbs. PLUS 4 skin on, bone in chicken breasts
1 small onion sliced
5 carrots, sliced( I like organic)
3-4 ribs celery with leaves chopped
1 tsp. salt
1 Tablespoon or more to taste chicken bouillion granules
4 Tablespoons butter
6 Tablespoons flour
1/8 tsp. Hungarian paprika
1/2 cup light cream
white pepper to taste

Dumplings: ( these are the best, so light and airy!! Just do not peak while cooking!!!!

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 Tablespoon shortening
3/4 cup milk

Simmer chicken, chicken breasts, onion, carrots, celery, chicken bouillion and salt, in enough water to cover. Cook until the chicken is done, 1 1/2 to 2 hours. Remove chickec and chicken breasts from broth,remove and save 1 quart of broth or so to freeze. When cool enough to handle, remove skin and bones and dice or shred meat. Melt butter in a cup. Stir in the flour mixed with paprika. Add flour paste to chicken stock gradually, stirring constantly; cook for 2 minutes. Add chicken, cream, pepper and adjust seasonings to taste. Spoon dumplings on top of gently bubbling chicken mixture and cover. Cook for 15 minutes AND DO NOT LIFT LID!!! Cover top with some snipped parsley. Serve at once.

To make dumplings, sift dry ingredients together. Blend in shortening with pastry fork. Add milk and mix well. Dip teaspoon into cold water then into dough, and spoon dough onto chicken mixture, covering the top. Cook as per instructions above.

Summery Lemon Bars

These are just the best and always wonderful for a group of women get together!! Rich and lemony, they just melt in your mouth... and Easy!!

 2 cups flour
1 cup butter, melted
1/2 cup powdered sugar

4 Eggs
2 cups granulated sugar
1 tsp. baking powder
4 Tablespoons flour
6 Tablespoons lemon juice
Powdered sugar for dusting
 Mix crust ingredients. Press into a greased and floured 9x13 inch, glass baking dish, leaving edges higher than center. Bake at 350 degrees for 20-25 minutes or until crust begins to brown.
To make filling: combine all ingredients in large bowl and mix well with beater. Pour into baked crust and bake 20-25 minutes more at 350 degrees. Bars are done when fairly firm to the touch. Chill. Dust with powdered sugar and cut into squares.

German Chocolate Cake

I have had this recipe too for ages. As I make cakes for people, this is always an ordered favorite. You can bake this in 3 ckae pans or in a 9x13 cake, if you need to transport it. Much easier and user friendly.

1 - 4 oz. pkg. German's sweet chocolate
1/2 cup boiling water
1 cup butter(I use 1/2 cup butter and 1/2 cup butter flavor Crisco, at high altitude)
2 cups sugar(I use 1 3/4 cups sugar at high altitude)
4 Egg yolks
1 tsp. vanilla
2 1/2 cups unbleached flour(I prefer King Arthur or Pillsbury)
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 Egg whites stiffly beaten

Cocnut Pecan Frosting:
3/4 cup evaporated milk
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 tsp. vanilla
3 Egg Yolks, beaten
1 1/2 cups coconut
1 cup pecans, toasted and chopped

Melt the chocolate in the boiling water and let cool. Cream butter and sugar, add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with salt and soda. Add to chocolate mixture alternating with buttermilk. Beat until smooth. Fold in beaten egg whites. Pour into 3 round cake pans that have been sprayed, parchment rounds put in and then sprayed again. Bake at 350 degrees for 30-35 minutes. Cool in pans on wire racks for 10 minutes, then invert onto racks and cool completely and frost with Coconut-Pecan Frosting.

Frosting: Combine milk, sugars, butter, and vanilla in saucepan. Bring to a full boil, stirring constantly. Remove form heat. Mixture may appear curdled. Quicl;y stir small amount of hot mixture into beaten egg yolks. Stir this back into saucepan with rest of hot mixture. Return to a boil, stirring constantly. Remove form heat. Add coconut and pecans. Cool, beating occasionally. Ice cake layers when cool.

Lemon cake with Lemon Buttercream frosting

This is a wonderful Spring/Summer cake recipe from Paula Deen's magazine. I made it for my bridge group and they loved it!! You can also use this as a white cake recipe by omitting the lemon zest and lemon juice and increasing the vanilla extract to 1 1/2 tablespoons.

1 Cup butter or I use 1/2 cup(one stick) butter and 1/2 cup butter flavored Crisco, due to my high altitude
2 cups sugar(decrease at high altitude to 1 3/4 cups)
4 Large Eggs, room temature
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 cups cake flour
2 1/2 teaspoons baking powder( I decrease this to 2 1/4 teaspoons at high altitude)
1/4 teaspoon salt
1 cup buttermilk, room tempature

Preheat oven to 350 degrees. Spray 2 -8 inch cake rounds with nonstick baking spray. Line bottoms with parchment paper rounds. Spray the parchment paper on top.
 In a large bowl, beat butter or butter and Crisco at medium speed until creamy, gradually add sugar, beating for 5 minutes or until light and fluffy. Add eggs , one at a time, beating just until yellow disappears after each addition. Add lemon zest, lemon juice, and vanilla. Beat just until blended.
  In a medium bowl, sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with the buttermilk, beginning and ending with flour mixture, beating at LOW speed just until blended after each addition. Using a soup ladle, spoon batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks. Frost with Lemon Buttercream frosting(recipe follows). Spread Lemon Buttercream Frosting between layers and on sides and top of cake. Garnish with shaved lemon slices and zest or sprinkles and flowers. Store cake, covered in refrigerator for up to 3 days.

Lemon Buttercream Frosting

1 cup butter, softened( I use 1/2 cup butter and 1/2 cup butter flavor Crisco)
2 Tablespoons lemon zest
1/4 cup lemon juice
2 Tablespoons milk
5 cups confectioners sugar
yellow food coloring gel or liquid

In a medium bowl, beat butter at medium speed with a mixer until creamy. Best in lemon zest, lemon juice and milk. Gradually add confectioners sugar, beating until light and fluffy. Gradually beat in food coloring, a small amount at a time, to reach desired color.

Yummy broccoli casserole

 I 've had this recipe since I was a young bride. A friend and I found a similar recipe and then developed our own from it. This is a wonderful side dish for the holidays as it pairs well with almost anything. It was a staple for entertaining in those days and I still love it!!

3 -10 oz. packages frozen broccoli
1/2 roll of 6 oz. garlic cheese(Kraft)
1/4 lb. Velveeta
1/3 cup milk
1 can cream of mushroom soup(do not dilute)
salt and pepper to taste
buttered bread crumbs(Just mix dry crumbs with melted butter)

Prepare broccoli according to the package. Drain and place in BUTTERED casserole. Heat cheeses, milk, soup in a medium saucepan, until melted and combined(Use fairly low heat). Salt and pepper to taste. Pour over broccoli in the casserole, top with bread crumbs and bake at 350 degrees for 30 minutes.

Chicken Soup Ole

A friend gave me this delicious and easy chicken soup recipe. It pairs well with flour tortillas.

4 frozen chicken breasts
1 Can Rotel tomatoes
1 can corn
1 can black beans, drained and rinsed
8 oz. cream cheese
1 TBLS. cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 package dry ranch dressing

Place frozen chicken breasts in bottom of crockpot. Add other ingredients. Cook 6-8 hours on low. Shred chicken when cooked.
Serve with a dollop of guacamole on top and shredded cheese.

Monday, August 20, 2012

Aton family Teagarden Steak

I received this recipe from my cousin Bev Aton when I got married 42 years ago at a recipe shower. She had gotten it from some of our great aunts and it is a wonderful and easy comfort food recipe!!! Serve this over mashed potatoes or boiled potatoes or rice.

Crumble one pound( I usually use 1 1/2 pounds) lean ground beef in a saucepan, Add 2 cups of water, salt and pepper to taste. Chop one small onion, Add to ground beef mixture. Add seasoning salt, garlic salt and seasoned pepper(Lawrys) to taste. Bring to a boil, turn down heat and let simmer for at least 2 hours. Serve over potatoes or rice and top with a big dollop of sour cream.. Yummy on a cold winter's night...

Holiday Au Gratin Potatoes

These are wonderful au gratin potatoes for any holiday meal or for pot lucks!! I got this recipe from a friend many years ago and have always loved it!! It is especially good with ham, prime rib and pork roast or tenderloin.

1 pint(2 cups) sour cream
1 can cream of chicken soup
7-9 potatoes, peeled and cubed, then cooked in boiling water
1/4 cup butter
1/2 cup green onions
2 cups shredded cheddar cheese

Topping: Combine the following 2 ingredients..
2 Tablespoons melted butter
1/2 cup crushed cornflakes

In large saucepan, melt 1/4 cup butter, stir in soup, sour cream, green onions and cheese, Combine with cubed potatoes. Put in greased casserole and sprinkle with cornflake/butter topping. Bake at 350 degrees for 45 minutes or until hot and bubbly.

Sunday, July 29, 2012

Tracy's Zesty Salsa

This is a terrific salsa recipe from my friend Tracy Wolfe in Kansas!! It can be made with either fresh tomatoes or canned(She prefers canned, as she says that fresh can be expensive and very labor intensive, because of the blanching and peeling). Salsa is wonderful served with chips, on tacos, enchiladas, eggs, fish, anything and presents so well, as you can see from the picture. Her recipe makes about12 pints or if you want a few jars and some to eat, cut the recipe in half. So use a little creative license and jump in... OLE!

2 very large size cans of whole tomatoes, should be 5 lb. institutional size
or 20 lbs. fresh tomatoes, blanched and peeled

12 jalapenos or other chile if you like it milder, like me( I use Anaheim chiles which have wonderful flavor but nearly as much "heat")

1 green pepper, seeded
1 large onion
2 garlic cloves
Habanero chile, if you want even more "heat"
canning salt
Mexican oregano, if desired
snipped fresh cilantro
12- pint canning jars, rings and lids

Put tomatoes, chiles,green pepper, onion, and garlic cloves in the bowl of a food processor, working in batches. Put the salsa in a large soup pot on the stove and warm before putting in the hot jars for canning. Add some chopped fresh cilantro RIGHT before filling jars so it doesn't turn dark. Can also add 1 TBLS. canning salt at this point, if desired. Mexican oregano is what keeps you dippin at the Mexican restaurants, according to Tracy. Add a little at a time( 1 teaspoon), tasting as you go. Tracy finds that running all of the jars in the dishwasher, prior to canning, makes this easy. Pull them out and fill to top leaving headroom, with warm salsa while jars are still warm. If you just want to make some to be used fairly soon and to take as a gift. Eliminate the canning salt, and fill jars. Will keep in the frig for quite a while really, with the chiles in there. Boil the jars in a water bath for 15 minutes, remove and let cool on racks. Tighten lids before processing too.