Achiote-rubbed Roast Pork Loin
1 (3 ½ to 4-pound) boneless pork loin roast, trimmed
¼ cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into ½ inch thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
½ teaspoon salt
2 avocados sliced
¾ cup Mamey Coulis
Rub pork loin with achiote rub. Cover and refrigerate 4 hours.
Place pork in a large roasting pan, arrange beets and onion around pork. Drizzle beets and onion with olive oil, sprinkle with sea salt. Bake at 425 for 1 hour or until meat thermometer inserted into thickest portion of pork registers 155. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160ยบ.
Toss roasted vegetables with sherry vinegar and ½ teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado, drizzle with mamey coulis.
Achiote Rub
2 tablespoons ground annatto
2 tablespoons kosher salt
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon dried thyme
1 ½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon ground cinnamon
¼ cup olive oil
Combine all ingredients. Store in refrigerator up to 2 weeks.
Mamey Coulis
(if mamey is unavailable, substitute mango)
2 teaspoons olive oil
1 cup peeled, seeded, and chopped mamey (mango)
2 tablespoons diced onion
1 garlic clove, pressed
¾ cup water
1 bay leaf
1 tablespoon fresh lime juice
½ teaspoon salt
Heat oil in saucepan over medium heat until hot. Saute mamey, onion, and garlic 5 minutes. Add water, wine, and bay leaf, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Remove and discard bay leaf.
Pour mixture into a food processor or blender, cover, and process until smooth. Pour through a wire mesh strainer into a bowl, stir in lime juice and salt.
Coastal Living, April 2007
Sazon Goya makes a combination of coriander and annato if plain annato cannot be found.
Jason
"Classic" Macaroni and Cheese
This is the classic dish, baked with breadcrumbs on top, but with a few updates. I use Panko crumbs (not because they're trendy, geez) but because they make a much crispier topping than regular breadcrumbs.
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
Cream Sauce plus Variations
Cream Sauce
1/2 cup butter (1 stick)
1/2 cup flour
2 cups milk
salt and pepper to taste
Melt butter for 30 seconds in a microwave on high. Add flour and whisk together. Whisk in salt and pepper, and then adding the milk slowly, whisking. Cook on high in microwave, one minute at a time, removing and whisking after each minute, until thick.
Hollandaise
6 Tablespoons butter
1 lemon, juiced
3 egg yolks
salt
cayenne pepper
Melt butter for 30 seconds on high in a microwave safe bowl. Whisk together lemon juice, egg yolks, salt, and cayenne pepper. Add to butter and stir to combine. Cook on high for 15-20 seconds. Stir. Continue to cook and stir until thickened.
Gingerbread Sauce
Cream sauce as above, except do not add salt and pepper
1 cup powdered sugar
2 Tablespoons Madeira
Cook in microwave as before.
Bommy
1/2 cup butter (1 stick)
1/2 cup flour
2 cups milk
salt and pepper to taste
Melt butter for 30 seconds in a microwave on high. Add flour and whisk together. Whisk in salt and pepper, and then adding the milk slowly, whisking. Cook on high in microwave, one minute at a time, removing and whisking after each minute, until thick.
Hollandaise
6 Tablespoons butter
1 lemon, juiced
3 egg yolks
salt
cayenne pepper
Melt butter for 30 seconds on high in a microwave safe bowl. Whisk together lemon juice, egg yolks, salt, and cayenne pepper. Add to butter and stir to combine. Cook on high for 15-20 seconds. Stir. Continue to cook and stir until thickened.
Gingerbread Sauce
Cream sauce as above, except do not add salt and pepper
1 cup powdered sugar
2 Tablespoons Madeira
Cook in microwave as before.
Bommy
Cream Scones
The British version of buttermilk biscuits. My kids love these, for some reason. The egg and cream give them a very nice texture. Be careful about rolling them too thin; otherwise they won't have nice pockets for butter and jam.
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream
Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).
Place on cookie sheet and bake for about 15 minutes.
Variations:
(Original from Fannie Farmer)
Laura
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream
Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).
Place on cookie sheet and bake for about 15 minutes.
Variations:
(Original from Fannie Farmer)
- Add any sort of dried fruit or canned blueberries
- For a more savory version, add grated sharp cheddar cheese
- Tex-Mex - add chopped green chilies
Laura
Simple Chicken and Dumplings
1 package of chicken breasts with ribs
3 bouillon cubes
1 can cream of chicken soup
½ package frozen mixed vegetables
5 stalks of celery, coarsely chopped
salt and pepper, to taste
herbs to taste – thyme, basil, rosemary
1/3 cup sour cream
1 package refrigerated buttermilk biscuit dough, separated and cut into quarters
Boil the chicken with 3-4 cups of water and the three bouillon cubes in a large heavy pot or Dutch oven (or crock pot, if you have more time). When the chicken is nearly done, remove it from the broth and debone, cutting it into bite-sized pieces. Strain the broth if desired and pour it back in the pot. Return the chicken to the broth, lowering the heat to medium. Add the cream of chicken soup, the frozen vegetables, the celery, and the seasonings. Stir to combine. Cover and cook for 30 minutes on low heat. Add the sour cream and cook 10 more minutes. You can let it simmer, covered, as long as you need at this point. 15 minutes before serving, put the biscuit dough in the chicken mixture and raise the heat to boiling again. When the time is up, serve in soup bowls.
Laura
3 bouillon cubes
1 can cream of chicken soup
½ package frozen mixed vegetables
5 stalks of celery, coarsely chopped
salt and pepper, to taste
herbs to taste – thyme, basil, rosemary
1/3 cup sour cream
1 package refrigerated buttermilk biscuit dough, separated and cut into quarters
Boil the chicken with 3-4 cups of water and the three bouillon cubes in a large heavy pot or Dutch oven (or crock pot, if you have more time). When the chicken is nearly done, remove it from the broth and debone, cutting it into bite-sized pieces. Strain the broth if desired and pour it back in the pot. Return the chicken to the broth, lowering the heat to medium. Add the cream of chicken soup, the frozen vegetables, the celery, and the seasonings. Stir to combine. Cover and cook for 30 minutes on low heat. Add the sour cream and cook 10 more minutes. You can let it simmer, covered, as long as you need at this point. 15 minutes before serving, put the biscuit dough in the chicken mixture and raise the heat to boiling again. When the time is up, serve in soup bowls.
Laura
Chicken & Rice Bake, with Black Beans & Tomatoes
I threw this together for dinner tonight from the contents of my pantry and freezer. Always have beans, tomatoes and rice on hand!!
1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne
Pre-heat oven to 350° F
Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.
1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne
Pre-heat oven to 350° F
Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.
Cucumber Dip
An easier way to make Greek cucumber sauce, from my friend Sherri
1 large cucumber, seeded and coarsely grated
1 cup plain Greek yogurt
1 Tablespoon lemon juice
3 small green onions and tops (finely chopped)
Tabasco sauce to taste (a few drops will be plenty)
Garlic to taste
Ground black pepper to taste
Wring out excess cucumber juice in clean cup towel so it is mostly cucumber and little juice. Mix cucumber onion and seasonings. (Use more mayo if needed). Refrigerate before serving. Can be kept several days in an airtight container.
1 large cucumber, seeded and coarsely grated
1 cup plain Greek yogurt
1 Tablespoon lemon juice
3 small green onions and tops (finely chopped)
Tabasco sauce to taste (a few drops will be plenty)
Garlic to taste
Ground black pepper to taste
Wring out excess cucumber juice in clean cup towel so it is mostly cucumber and little juice. Mix cucumber onion and seasonings. (Use more mayo if needed). Refrigerate before serving. Can be kept several days in an airtight container.
Lemony Tuna and White Bean Antipasto Salad
1/4 cup plus 2 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish
Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.
Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.
Serve with crusty French bread and white wine.
Martha
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish
Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.
Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.
Serve with crusty French bread and white wine.
Martha
Pavlova
Pavlova:
4 egg whites
1 1/4 cup superfine sugar (caster sugar)
1 teaspoon white vinegar
2 teaspoon corn starch (corn flour)
Place egg whites in a clean bowl and mix with an electric mixer until stiff peaks form (when you turn the bowl upside-down, the egg should remain in the bowl). On low speed, gradually mix in the sugar, then return to high speed and mix for 2 minutes until firm and glossy. Then fold in the vinegar and corn starch. On a lined baking pan, pile the meringue into a circle making the center slightly domed. Place in the center rack of an oven pre-heated to 375°F and cook for 10 minutes. Reduce the heat to 300°F and cook for 1 hour and 20 minutes. The pavlova should be crisp and white. Remove from the oven and allow to cool.
Topping:
2 cups whipping cream
4 teaspoon confectioners sugar
2 kiwi fruits, peeled and sliced
1 pint of strawberries, trimmed and halved
Any of the following: passion fruits, blueberries
Whip cream with sugar until it holds firm peaks. Remove pavlova from the baking pan and place on serving plate. Spread whipped cream over the top of the pavlova and decorate it with the fruit. Optional: sprinkle with grated chocolate. Serve.
Laura
4 egg whites
1 1/4 cup superfine sugar (caster sugar)
1 teaspoon white vinegar
2 teaspoon corn starch (corn flour)
Place egg whites in a clean bowl and mix with an electric mixer until stiff peaks form (when you turn the bowl upside-down, the egg should remain in the bowl). On low speed, gradually mix in the sugar, then return to high speed and mix for 2 minutes until firm and glossy. Then fold in the vinegar and corn starch. On a lined baking pan, pile the meringue into a circle making the center slightly domed. Place in the center rack of an oven pre-heated to 375°F and cook for 10 minutes. Reduce the heat to 300°F and cook for 1 hour and 20 minutes. The pavlova should be crisp and white. Remove from the oven and allow to cool.
Topping:
2 cups whipping cream
4 teaspoon confectioners sugar
2 kiwi fruits, peeled and sliced
1 pint of strawberries, trimmed and halved
Any of the following: passion fruits, blueberries
Whip cream with sugar until it holds firm peaks. Remove pavlova from the baking pan and place on serving plate. Spread whipped cream over the top of the pavlova and decorate it with the fruit. Optional: sprinkle with grated chocolate. Serve.
Laura
Champagne Punch
Use a large punch bowl with an ice ring.
Pour 2 bottles of champagne and 1 quart of soda water into a bowl. Add 1 cup of peach brandy. If a more distinct peach flavor is desired, add frozen peaches.
Replenish with champagne, soda, and brandy as needed.
Goppie
Pour 2 bottles of champagne and 1 quart of soda water into a bowl. Add 1 cup of peach brandy. If a more distinct peach flavor is desired, add frozen peaches.
Replenish with champagne, soda, and brandy as needed.
Goppie
Gulya's Suppรฉ
1/4 pound butter
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed
Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.
Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.
Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.
Granduddie
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed
Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.
Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.
Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.
Granduddie
Black Magic Cake
1¾ cups flour
2 cups sugar
3/4 Hershey cocoa
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 vegetable oil
1 teaspoon vanilla
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add eggs, coffee, milk, oil, and vanilla. Beat at medium speed with a hand mixer for 1 minute. Batter will be thin. Pour into greased and floured 13x9x2 pan or two 9" cake pans. Bake at 350° for 35-40 minutes for oblong pan or 30-35 minutes for cake pans.
Jackie & Jason
2 cups sugar
3/4 Hershey cocoa
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 vegetable oil
1 teaspoon vanilla
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add eggs, coffee, milk, oil, and vanilla. Beat at medium speed with a hand mixer for 1 minute. Batter will be thin. Pour into greased and floured 13x9x2 pan or two 9" cake pans. Bake at 350° for 35-40 minutes for oblong pan or 30-35 minutes for cake pans.
Jackie & Jason
Lemon Bread
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar
Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.
Martha
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar
Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.
Martha
Glazed Carrots & Parsnips
1 cup canned chicken broth
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley
In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.
Laura
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley
In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.
Laura
Jan's Coffee Cake
Jan Freebersyser was a dear family friend who, with her husband, introduced Gus and Paula. This recipe is always a crowd pleaser.
1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.
Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.
Laura
1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.
Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.
Laura
Bourbon or Rum Balls
2 1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar
Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.
Sarah & Jason
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar
Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.
Sarah & Jason
Dessert Pizza
1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.
Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.
Laura
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.
Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.
Laura
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