Monthly Archives: April 2011

OVERNIGHT COFFEE CAKE

Posted on by
Reply

1/3 cup butter OR margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk

TOPPING:

1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg, optional

in a mixing bowl, cream butter and sugars. add egg; mix well. combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. beat well. spread into a greased 8″ square pan. combine topping ingredients; sprinkle over batter. cover and refrigerate overnight. bake, uncovered, at 350° for 40-45 minutes or until the cake tests done.

6-8 servings

PEANUT BUTTER DROP COOKIES

Posted on by
Reply

1 cup chunky peanut butter
1/2 cup butter
2 teaspoons vanilla
1/2 cup sugar
1 cup honey
2 eggs
2 1/2 cups sifted flour
1 teaspoon baking soda

cream peanut butter, butter and vanilla together. add sugar and honey and beat thoroughly. add eggs, one at a time. beat well after each addition. sift flour and baking soda together. blend into creamed mixture. drop from teaspoon onto cookie sheet. bake at 375° 10-12 minutes.

ZUCCHINI PARMIGIANA LOAF

Posted on by
Reply

3/4 cup flour
2 teaspoon salt
1/3 cup milk
2 pounds zucchini, cut lengthwise into 1/4″ thick slices
salad oil
1/2 of a 15 1/2 ounce jar spaghetti sauce
1/2 cup grated parmesan cheese
1/2 of an 8 ounce package of shredded mozzarella cheese

on a sheet of waxed paper, combine flour and salt; pour milk into pie pan. dip the zucchini in the milk, then coat them lightly with flour. in a 12″ skillet over medium high heat in 2 tablespoons oil, cook zucchini, a few slices at a time until golden, turning once. add oil as needed. drain on paper towels. in a greased 9″x5″ loaf pan, arrange 1/2 of the zucchini, spoon on 1/2 of the spaghetti sauce, sprinkle with 1/2 of the parmesan cheese and then top with 1/2 of the mozzarella cheese. repeat layers. bake in a 350° oven for 40 minutes or until bubbly and browned.

SPICY SWEET POTATO CHIPS

Posted on by
Reply

2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potatoes, peeled and cut into 1/4″ slices
salt and pepper to taste

preheat oven to 450°. line a baking sheet with aluminum foil.

stir together olive oil, maple syrup and cayenne pepper in a small bowl. brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. sprinkle with salt and pepper to taste.

bake in preheated oven for 8 minutes, then turn the potato slices over; brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

6 servings

SPINACH AND POTATOES AU GRATIN

Posted on by
Reply

4 red potatoes
9 ounces fresh baby spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 cup fresh parmesan cheese, grated

preheat oven to 350°. wash potatoes; cut into 1/4″ slices.

arrange half of the slices in a greased medium baking dish.

drop spinach into a large pot of boiling water. cook 1 minute; drain.

rinse under cold water; squeeze out excess moisture.

place half of spinach on potato slices. drizzle on melted butter.

add half of salt and pepper.

arrange remaining potatoes, then spinach.

add remaining salt and pepper.

blend cream and nutmeg; pour over spinach.

bake 40-50 minutes or until potatoes are almost tender.

remove from oven; sprinkle with cheese.

bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.

if cheese browns too quickly, cover with foil and finish baking.

5 servings

BEER AND BROWN SUGAR STEAK MARINADE

Posted on by
Reply

2 pounds beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

preheat grill for high heat.

use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.

remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

4 servings

SNICKERDOODLE ICE CREAM

Posted on by
Reply

1 cup sugar
2 cups whole milk
6 egg yolks
1 teaspoon vanilla
4 cups heavy cream
1 tablespoon cinnamon

whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.

remove from heat and add vanilla, cream and cinnamon.

refrigerate until cool. freeze in an ice cream machine according to manufacturers directions, then freeze until firm in the freezer.

COFFEE-TOFFEE ICE CREAM CUPCAKES

Posted on by
Reply

1 (10 3/4 oz) frozen pound cake
3/4 cup heavy cream
1/2 cup powdered sugar
2 pints coffee ice cream, slightly softened
1 cup chocolate-covered toffee bits (such as heath bar bits)

arrange 12 paper liners in a 12-cup muffin tin. cut pound cake into 1/2″ thick slices. use a 2″ biscuit cutter to cut 12 circles from slices, reserving scraps for another use. place circles in bottoms of cupcake liners.

combine heavy cream and powdered sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.

scoop ice cream into a large bowl. reserve 1/4 cup heath bar bits; add remaining bits to bowl with ice cream. combine by mashing ice cream and candy with the back of a large spoon. (if ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)

top each pound cake circle with a scoop of ice cream and cover with whipped cream. sprinkle with remaining heath bar bits. lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.

makes 12 cupcakes

MICROWAVE BRUSSELS SPROUTS

Posted on by
Reply

1 1/2 pounds brussels sprouts
1/4 cup water
1/4 teaspoon celery salt
pinch pepper
1/2 cup shredded cheddar cheese
1/3 cup finely crushed cornflakes
1 tablespoon butter OR margarine, melted

place the sprouts in a 1 1/2 qt microwave-safe dish. sprinkle with celery salt and pepper. cover and microwave on HIGH 8-10 minutes or until tender, stirring and rotating a quarter turn every 3 minutes. drain. sprinkle with cheese; microwave on HIGH 1-2 minutes or until cheese begins to melt. combine cornflakes and butter; sprinkle over sprouts.

8 servings

NOTE: recipe was tested in a 700 watt microwave

EASY PEACH COBBLER

Posted on by
Reply

1/4 cup butter
4 cups peeled and sliced peaches*
1/2 cup sugar
1 tablespoon plus 2/3 cup bisquick
1/2 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
2 tablespoons milk

in a 1 qt shallow casserole dish, combine peaches, 1 tbs bisquick and cinnamon. in a medium bowl, mix remaining 2/3 cup bisquick with brown sugar. cut in butter until mixture is size of small peas. stir in milk until moistened; drop by spoonfuls over peaches. bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. let stand 5 minutes.

6 servings

* can also use nectarines or apples