INGREDIENTS
DIRECTIONS
May 14, 2009
Vanilla Struesel Cake
This is a basic, simple, economic and easy little coffeecake that the entire family and guests will enjoy while chatting with the coffee pot nearby.
SERVINGS: 6-8
- STREUSEL INGREDIENTS:
1/2 cup brown sugar - 1/4 cup sifted all-purpose flour
- 1/4 cup butter at room temperature
- 1 teaspoon cinnamon
CAKE INGREDIENTS:
- 1 1/2 cups sifted all-purpose or unbleached white flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 lg egg ,beaten
- 2/3 cup white granulated sugar
- 1/3 cup melted butter or margarine
- 1/2 cup milk
- 1 teaspoon vanilla extract
DIRECTIONS:
- Struesel:
In small mixing bowl, combine topping ingredients. - Blend with fork or fingers until crumbly and set aside.
- Cake:
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. - In a medium bowl, beat together beaten egg and the 2/3 cup sugar and 1/3 cup melted butter.
- Add milk and vanilla.
- Stir in flour mixture with a large spoon or spatula and mix well by hand.
- Spoon half of the batter(it will be thick) into a greased and floured 8-inch square or 9-inch layer-cake pan.
- Sprinkle half struesel crumb mixture evenly over batter.
- Repeat with the last half of the batter and struesel making layers.
- Bake at 375 F for 25 to 30 minutes, or until cake tests done. Cool in pan on wire rack.
- Cake is best served warm with a fresh brewed cup of coffee.
- Enjoy.
2 Minute Chocolate & Maraschino Fudge
My husband has a very sweet tooth & today he was craving something really chocolatey. This fudge certainly hit the spot! It’s very easy to make & involves just 2 minutes of cooking time.
Makes 36 pieces
INGREDIENTS:
- 1 lb & 2oz icing sugar
- 3/4 cocoa powder (best quality)
- 1/2 cup margarine
- 1/4 cup semi skimmed milk
- 8 maraschino cherries, quartered & drained
- pinch of salt
- 1 & 1/2 tsp vanilla essence
DIRECTIONS:
- Sift the icing sugar, cocoa powder & salt into a bowl
- Place the margarine in a large saucepan & melt on a low heat. Once melted add the milk & vanilla.
- Remove from the heat & immediately add the dry ingredients & beat well with a wooden spoon until smooth.
- Pour into an 11″x7″ rectangular dish lined with aluminium coil & brushed lightly with sunflower oil or melted margarine.
- Smooth over the top of the fudge with the back of a spoon.
- Place in the fridge until firm enough to cut – usually 3-5 hours but best overnight.
TIPS:
- Make in the microwave using a very large microwave safe bowl – place all ingredients in bowl with the margarine on the top. Cook on full power until the margarine has melted. Follow on as above.
- Swap the cherries for a handful of chopped walnuts for a change.
Port-Currant Sauce Recipe
Makes about 3/4 cup.
INGREDIENTS
- 2tablespoons vegetable oil
- 1medium onion, chopped
- 1medium granny smith apple, unpeeled, cored, chopped
- 2garlic cloves, chopped
- 1750-ml bottle of ruby port
- 1cup chicken stock or cannedlow-salt chicken broth
- 1/3cup dried currants
DIRECTIONS Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)
Chicken with Sun-Dried Tomato Cream Sauce Recipe
“I came up with this recipe to make use of the immersion blender that I received as a gift,” writes Heather Prudhon of Santa Clara, California. “It makes a good quantity of sauce and tastes great served over rice.”
Active time: 40 min Start to finish: 45 min
Makes 4 servings.
INGREDIENTS
- 4boneless skinless chicken breast halves (1 1/2 lb total)
- 1tablespoon olive oil
- 4garlic cloves, minced
- 1/4cup drained sun-dried tomatoes (packed in oil; 1/2 oz), patted dry and coarsely chopped
- 3/4teaspoon dried hot red pepper flakes
- 1/4cup dry white wine
- 3/4cup chicken broth
- 1/4cup heavy cream
- 1/4cup thinly sliced fresh basil
DIRECTIONS Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
Parmesan Roasted Potatoes Recipe
Active time: 30 min Start to finish: 2 1/2 hr
Makes 8 servings.
INGREDIENTS
- 1/2cup finely grated parmesan (1 1/2 oz)
- 1/2cup all-purpose flour
- 1teaspoon salt
- 1/4teaspoon black pepper
- 8large boiling potatoes (31/2 lb), peeled and quartered lengthwise
- 1stick (1/2 cup) unsalted butter, melted
DIRECTIONS Preheat oven to 350°F.Sprinkle cheese on wax paper orfoil and dry 1 hour. Transfer to alarge sealable bag with flour, salt,and pepper, then shake to mix.
Rinse potatoes and drain in a colander. Add potatoes to flour mixture, tightly sealing bag, andshake to coat well.
Pour butter into a large shallow baking pan. Lift potatoes from bagand arrange in 1 layer in butter.
Roast in middle or lower thirdof oven, turning twice, until browned and crisp, about 1 1/4 hours.
Mixed Green Salad with Strawberry Dressing Recipe
“Out of necessity, I’ve developed a love for quick cooking,” writes Judy Wilkins of Tyler, Texas. “Between my musician’s hours (nights and weekends as an accompanist for local choral groups) and teacher’s hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can’t take too long — and it has to taste great.”
Makes 6 servings.
INGREDIENTS
- 11-pound basket strawberries, hulled, halved
- 15-ounce package mixed baby greens
- 17-ounce package crumbled feta cheese (about 1 1/3 cups)
- 1/2cup walnuts, toasted
- 1/2cup olive oil
- 3tablespoons balsamic vinegar
- 1tablespoon sugar
DIRECTIONS Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.
Harvest Hash Recipe
Active time: 40 min Start to finish: 40 min
Makes 4 side-dish servings.
INGREDIENTS
- 1russet (baking) potato (1/2 lb)
- 3medium parsnips (1/2 lb total), peeled and cut into 1/2-inch cubes (1 1/4 cups)
- 1/2lb butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups)
- 1/2stick (1/4 cup) unsalted butter, cut into pieces
- 3shallots (6 oz), halved lengthwise and thinly sliced crosswise (1 1/3 cups)
- 3garlic cloves, chopped
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 1 1/2to 2 teaspoons chopped fresh sage
DIRECTIONS Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
