Tuesday, November 24, 2009

Lemon Curd Pound Cake

This is such an easy cake! And, absolutely beautiful. It has a golden color, light crust, and smells fantastic! Everything a pound cake should be. It's from my 2009 Southern Living Christmas Cookbook that my aunt gave me. I made it in two loaf pans and it still took the same time to bake. It's a must-make!

Look how the lemon curd drips down the side...

Lemon Curd Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp vanilla extract
1 tsp lemon extract

Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts.
Pour into greased and floured 12-cup tube pan.
Bake at 325 for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan, carefully brush Lemon Curd over top and side of cake.

Lemon Curd

2/3 cup sugar
1 1/2 Tbsp butter, melted
2 tsp grated fresh lemon peel
2 Tbsp lemon juice
1 large egg, lightly beaten

Stir together first 4 ingredients in a small saucepan; add egg, stirring until blended.
Cook mixture, stirring constantly, over low heat, 10 to 12 minutes until mixture thickens slightly and begins to bubble on the edges. Remove from heat.
Brush it immediately on cake, it will continue to thicken as it cools.

Hashbrown Casserole

Not much to say except this is a family favorite. And, well, anyone who tries it, it's their new favorite too!

Hashbrown Casserole

2 pounds frozen hashbrowns
2/3 cup melted butter
1 tsp salt
1/2 tsp pepper
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup shopped onion
10 oz grated cheddar cheese

2 cups corn flakes
1/2 cup melted butter

Thaw potatoes
Combine all ingredientsin a large bowl, adding hashbrowns last.
Pour into a 13x9 greased baking dish.
Sprinkle with toppings.
Bake for 1 hour to 1 1/2 hours at 350.

Grape Jello Salad

Ms. Karen Clark brought this to our church's Thanksgiving dinner. It's a great alternative to cranberries for the holidays. But, I love anything with fruit and jello! This recipe can easily be halved.

Grape Jello Salad

2 packages grape jello
1 large can crushed pineapple
1 large can blueberry pie filling
2 cups hot water

Mix jello and water until incorporated. Add pineapple and pie filling. Congeal in the refrigerator

8 oz sour cream
8 oz cream cheese
1/2 cup sugar

Mix together. Spread over jello. Optional, can top with pecans.

Sunday, November 15, 2009

Pumpkin Dump Cake

Oh my! This could easily become a Thanksgiving staple! It's easy to make and delicious! We first had this at our Thanksgiving Rehearsal Dinner with our friends. Basically, it's an annual tradition where we try out new recipes with our friends! You should have one too!

Pumpkin Dump Cake

1 16-20oz can pumpkin
1 12-oz can evaporated milk
1 1/4 cup sugar
4 eggs, beaten
2 tsp cinnamon
2 tsp pumpkin pie spice
1 box yellow cake mix
2 sticks butter, melted
1 cup chopped pecans

Combine pumpkin, milk, sugar, eggs, cinnamon, and spice.
Pour in ungreased 13x9 dish.
Sprinkle cake mix and pecans on top.
Pour melted butter on top.
Bake at 350 for 1 hour.

*You can easily make a half recipe.

Thursday, November 12, 2009

Creamy Poblano Chicken with Cornbread Waffles

This is a keeper! Chris and my company thoroughly enjoyed them...even my son and nephews! This recipe is from my new Southern Living Christmas Cookbook that my aunt surprised me with!

Creamy Poblano Chicken

3 Tbsp butter
1 large sweet onion, chopped
2 poblano peppers, seeded and diced
3 garlic cloves, diced
8 skinned and boned chicken breast halves; cut into bite sized pieces
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup
8-oz sour cream
8-oz shredded sharp Cheddar cheese

Melt butter in a Dutch oven. Add onion, chili pepper, and garlic; saute 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

*I only used 1 can of cream of mushroom.

Cornbread Waffles

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 large egg
1 1/2 cups white shoepeg corn
1 1/2 cups milk
1/4 cup butter, melted

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake waffles in a preheated, oiled waffle iron just until crispy.
Yields 12 (4-inch) waffles

*I used yellow corn verses white

Cinnamon-Pumpkin Dumplings

This is a great and different recipe. Pretty simple. And, pretty delicious! And, pretty!

Cinnamon-Pumpkin Dumplings

1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 Tbsp pumpkin pie spice
16 packaged won ton wrappers
cinnamon and sugar

Preheat oven to 400. Mix pumpkin, syrup, brown sugar, and spice.
Place a won ton wrapper on flat surface. Spoon 1 teaspoon of pie filling into center. Moisten edges of won top with water and fold in half to form triangles. Press edges to seal.
Arrange won tons on a non-greased baking sheet. Lightly coat won tons with non-stick spray. Sprinkle cinnamon and sugar on top.
Bake for 15 minutes. Turn and bake additional 2 minutes.

*I used egg roll wrappers instead and used 2 1/2 Tbsp of filling.
*I served these with vanilla ice cream!!!

Green Chili Grits

Yummy-to-my-tummy! These are delicious! And, great for guests or to take to a get-together. These were made for my sister-in-laws bridal brunch by Sara.

Green Chili Grits

6 cups boiling water
2 tsp salt
1 1/2 cups grits
1 lb Velveeta
1 can green chilis
1 1/2 sticks butter
3 eggs

Cook grits in boiling water and salt until done. Cut cheese in chunks and stir with grits until melted. Add chilis, butter, and eggs. *You can add pepper and garlic is desired.
Pour into a 13x9 greased pan.
Bake at 300 for about an hour.
Let cool slightly then top with sliced tomatoes. Or serve them on the side.

Tuesday, November 3, 2009

Banana Nut Muffins

Ok, I am totally devoted to my original banana bread recipe. But, I was needing to use some ripe bananas and needing to make mini-muffins. So, I found this one from one of my favorite chefs, Tyler Florence. It's simple and make beautiful, golden muffins. An added bonus is that your home will smell heavenly.

Banana Nut Muffins

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped

Preheat oven to 375 degrees.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer, whip the remaining bananas and sugar together like you mean it, for about 3 minutes. (yes, the recipe actually used this line!)
Add the melted butter, eggs, and vanilla and beat well. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins to fill them about halfway.
Bake for 18 to 20 minutes.

I made about 36 mini muffins. I also always use salted butter. Still tasted great! Enjoy!

Blueberry Muffins

These muffins are so pretty! I actually didn't have enough blueberries, so I used blackberries instead. I was concerned the muffins would not be as good (because blackberries are bitter tasting), but Chris thought the streusel made the difference! Happy baking!

Blueberry Muffins

1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a separate bowl, combine oil, egg and milk. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping, mix remaining ingredients. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes. Makes 8 large muffins.

I made mini muffins. It made about 36 of them. They baked for 15 minutes. Perfect, beautiful domes.