CLOSE
Tags Posts tagged with "Let’s Eat"

Let’s Eat

by -
0 306
Pecan Toffee Oatmeal Cookies

By Heidi Sutton

Oatmeal is a versatile ingredient found in desserts, breakfast foods, savory dishes, and so much more. While it is enjoyed in many different dishes, for cookie lovers, oatmeal shines brightest in cookie recipes. Homemade oatmeal cookies not only fill the kitchen with delicious aromas, they are a comfort food prepared and enjoyed with others. Many recipes are even passed down among generations. 

The first recorded oatmeal cookie recipe was written by Fannie Merritt Farmer in 1896. The cookies were billed as “health food,” and by the early 1900s a recipe appeared on every container of Quaker Oats. 

In honor of National Oatmeal Cookie Day on April 30, bake up a batch of “Pecan Toffee Oatmeal Cookies” from Laurie McNamara’s Simply Scratch: 120 Wholesome Homemade Recipes Made Easy (Avery).  They could easily become a family favorite in no time.

Pecan Toffee Oatmeal Cookies

YIELD: Makes 3 dozen cookies

INGREDIENTS:

11⁄2 cups unbleached all-purpose flour

1 teaspoon baking soda

3⁄4 teaspoon ground cinnamon

3⁄4 teaspoon kosher salt

1 cup unsalted butter

1 cup packed dark brown sugar

1⁄2 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

3 cups old-fashioned oats

3⁄4 cup chopped pecans, toasted

1 cup toffee pieces

DIRECTIONS:

Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, baking soda, cinnamon, and salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2 minutes. Add the vanilla. Add the eggs one at a time, mixing and scraping down the sides of the bowl after adding each egg. Gradually add the flour mixture until just combined.  With the mixer on low, stir in the oats, pecans and toffee bits.

Using a 2-tablespoon scoop, measure out the cookie dough onto the prepared baking sheets, spacing them 1⁄2 inch apart. 

Bake for 10 to 12 minutes, rotating the baking sheets halfway during bake time for even baking. Let cool on the baking sheets for 5 minutes before using a spatula to transfer to a wire rack. Repeat with the remaining dough. These cookies are extra delicious when served warm.

by -
0 383
Pineapple Upside Down Cake

By Heidi Sutton

Imagine an old-fashioned dessert that is reminiscent of a simpler time … an airy, buttery vanilla cake with a beautiful caramelized brown sugar topping sweetened with pineapple rings and maraschino cherries. Of course I’m referring to the classic Pineapple Upside Down Cake, the bright flavored spring and summer dessert perfect for casual family dinners and special occasions.

The cake became popular in the United States in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes and received over 2,500 submissions. The winner was a Pineapple Upside-Down Cake recipe submitted by Mrs. Robert Davis from Norfolk, Virginia. Dole published the recipe in an advertisement, which increased the cake’s popularity.

In honor of National Pineapple Upside Down Cake Day on April 20, here is a recipe for the retro classic dessert that is as delicious today as it was decades ago. The directions call for a large cast-iron skillet. However, you can use any non-stick baking round pan. The cake can be served warm or cold.

Pineapple Upside Down Cake

YIELD: Makes 8 servings

INGREDIENTS:

2/3 cup margarine, divided

2/3 cup packed brown sugar, divided

1 can (20 ounces) Dole Pineapple Slices

10 maraschino cherries

3/4 cup granulated sugar, divided

2 eggs, separated

1 teaspoon grated lemon peel

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sour cream

DIRECTIONS:

Heat oven to 350° F. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.

Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.

Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.

Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes, then invert onto serving plate.

by -
0 347
Sweet Potato Power Salad

By Heidi Sutton

Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.

For your next springtime meal, lean on a versatile ingredient like sweet potatoes as a key ingredient in this Sweet Potato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweet potatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.

According to the American Diabetes Association, sweet potatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They are also an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy.

Sweet Potato Power Salad

Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission

YIELD: Makes 6 servings

 INGREDIENTS: 

4 to 6 sweet potatoes, peeled and diced

2 teaspoons, plus 1 tablespoon, olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 1/2 bunches curly kale, rinsed and chopped (7-8 cups)

1/2 large lemon, juice only

1 can (15 ounces) garbanzo beans, rinsed and drained

1 large avocado, pitted and diced

1/2 cup cranberries

1/2 cup coarsely chopped almonds

1/4 cup red onion, chopped

1/2 to 3/4 cup feta or goat cheese

Dressing:

2 tablespoons pure maple syrup

2 tablespoons olive oil

1/4 cup balsamic or white vinegar 

DIRECTIONS:

Preheat oven to 375 F. Place sweet potatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweet potatoes and place potatoes on large sheet pan. Bake 35 to 40 minutes until tender, flipping once during baking. 

Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and mix for about 1 minute.

To make dressing: In bowl, whisk syrup, olive oil and vinegar.

In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes and cheese. Toss with salad dressing and serve. 

Note: Sweet potatoes can be baked and refrigerated 1 day in advance.

See video here.

 

by -
0 330
Carrot-Shaped Waffles

Carrot-Shaped Waffles

YIELD: Serves 6
INGREDIENTS:

  • Nonstick cooking spray
  • 2 cups all-purpose waffle and baking mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3 teaspoons McCormick Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
  • 1 teaspoon Berry color from McCormick Color from Nature Food Colors
  • 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar

DIRECTIONS:

Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.

Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.

In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.

To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

For more recipes and tips, check out McCormick.com

by -
0 301
Glazed Lemon Loaf

By Heidi Sutton

Whether you’re enjoying a spring holiday like Easter or simply embracing the opportunities that the new air brings, food remains the centerpiece. And with citrus, each moment can be a celebration. If you love the smell and taste of lemons, then this Lemon Loaf is the perfect sweet bread to bake for Easter. Serve it up for breakfast, brunch, dessert or an afternoon treat.

Glazed Lemon Loaf

YIELD: Makes one loaf
INGREDIENTS:
Loaf
1/2 cup butter, room temperature
1 cup sugar
3 eggs, room temperature
1/2 tsp. vanilla extract
1 1/2 cups cake flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
2 tbsp. fresh lemon juice
Zest from 2 lemons

Glaze
3/4 cup powdered sugar
1 tbsp. fresh lemon juice
Zest from 1 lemon

DIRECTIONS:
Preheat oven to 350 F and line your 8 x 4″ loaf pan with parchment paper. Cream butter and sugar together in a large bowl until light and fluffy. Add in your eggs one at a time and vanilla extract. Into a smaller bowl mix together your flour, salt and baking soda. Alternately add the dry ingredients and your sour cream to the batter, starting and ending with the dry ingredients. Beat between each addition until just combined. Fold in fresh lemon juice and zest and mix until well combined.

Pour batter into the prepared loaf pan. Bake in oven about 50-55 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, prepare glaze by mixing powdered sugar, lemon juice and lemon zest together until smooth. Remove loaf from oven and let cool completely (about one hour) before topping with lemon glaze.

Find more citrus recipes at Sunkist.com/Recipes.

by -
0 425
Perfect Matzah Balls (Kneidlach)

By Heidi Sutton

The Jewish celebration of Passover (April 5 to 13) is one of the religion’s most sacred and widely observed holidays and commemorates the Biblical story of the Israelites’ escape from 400 years of slavery in Egypt. The holiday also includes all kinds of ceremonial foods but if there is one ingredient Passover celebrants may find challenging to work with during the holiday, it could be unleavened bread. 

Typically matzoh/matzah is substituted for other yeasted breads this time of year. One place matzoh really shines is in matzoh balls for use in soups or side dishes. A dumpling of sorts, matzoh balls are tasty and filling, and ideal for meals throughout Passover. Try this recipe for “Perfect Matzah Balls (Kneidlach)” courtesy of Chabad.org’s Kosher Cooking.

Potato latkes, on the other hand, are delicious at any time of the year, but for Passover they are made with with matzo meal, the flour of a crisp unleavened bread that’s allowed during the holiday. The matzo meal provides a nice substitute for the flour and serves as the binding, along with the eggs, for the latkes in this recipe from AllRecipes.com.

Perfect Matzah Balls (Kneidlach)

Perfect Matzah Balls (Kneidlach)

YIELD:  Makes 8 matzah balls (Meat, Pareve)

INGREDIENTS:

2 eggs, slightly beaten

2 tablespoons oil or chicken fat

2 tablespoons soup stock or water

1⁄2 cup matzah meal

1 teaspoon salt

1 quart of salted water for cooking

DIRECTIONS:

Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.

Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart of water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes.

Passover Potato Latkes

Passover Potato Latkes

YIELD:Makes 4 to 6 servings

INGREDIENTS:

6 medium Russet potatoes (peeled and shredded)

2 medium onions (shredded)

2 tablespoons matzo meal (or more as necessary)

2 large eggs

Salt and black pepper to taste

1/2 cup vegetable oil

DIRECTIONS:

Place the potatoes and onion into a bowl, and stir in matzo, eggs, salt and pepper as needed to make the mixture hold together. Add more matzo meal if the mixture is too runny. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.

Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden. 

Drain on paper towels and serve hot with apple sauce.

by -
0 366
Cheesy Asparagus Tart

By Heidi Sutton

You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles, tarts and omelets to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie. 

Two spring dishes that are sure to impress for brunch are a Cheesy Asparagus Tart and Herbed Spanish Omelet. The tart has melted cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection while the omelet features potatoes, fresh spring herbs and red onions. 

Cheesy Asparagus Tart

Cheesy Asparagus Tart

YIELD:Serves 8

INGREDIENTS:

5 cups water

1 pound asparagus

ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional, to taste, divided

1/4 teaspoon pepper, plus additional, to taste, divided

flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only

DIRECTIONS:

Heat oven to 400 F. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.

In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture. Bake 5 minutes, or until cheese has melted. Sprinkle lemon zest over tart and serve.

Herbed Spanish Omelet

Herbed Spanish Omelet

YIELD: Makes 4 servings

INGREDIENTS:

1 pound potatoes, peeled and diced

water

2 tablespoons extra-virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh chives

salt, to taste (optional)

DIRECTIONS:

Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top under toaster oven. 

by -
0 465
Lucky Shamrock Cookies. Photo from Family Features

By Heidi Sutton

St. Patrick’s Day may call to mind hearty meals and pots o’ gold, but that doesn’t mean sweets can’t be part of the equation, too. If you’re in a crunch for St. Patrick’s Day and need something glowing with green, these two desserts are sure to have everyone coming back for seconds. 

Served with a tall glass of milk, these Lucky Shamrock Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor and this green Minty Shake is a cold, refreshing way to honor the colorful tradition. 

Lucky Shamrock Cookies

Lucky Shamrock Cookies. Photo from Family Features

YIELD: Makes 24 cookies

INGREDIENTS:

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

2 eggs

30 drops green food coloring

1 teaspoon peppermint extract

1 package (12 ounces) chocolate chips

DIRECTIONS:

Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. 

Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11 to 14 minutes, or until edges are lightly browned. Cool on wire racks.

Minty Shake

Minty Shake. Photo from Family Features

YIELD: Serves 1

INGREDIENTS:

1 cup whipping cream

1/2 teaspoon peppermint extract

2 teaspoons powdered sugar

1/2 cup milk

1 3/4 ounces Baileys Irish Cream liqueur

3 scoops mint chocolate chip ice cream

chocolate syrup

chopped sugar cookies, for garnish           

pistachios, for garnish

mint chocolate candy, for garnish

green sanding sugar for garnish (optional)

green sprinkles for garnish (optional)

maraschino cherry for garnish (optional)

DIRECTIONS:

Using mixer, whisk whipping cream until soft peaks form. Add peppermint extract and powdered sugar; mix until well blended. Set aside. In blender, blend milk, liqueur and ice cream until smooth. Drizzle chocolate syrup inside soda glass. Pour ice cream mixture into glass. Top with whipped cream and garnish with cookies, pistachios and mint chocolate candy, if desired. Garnishes can also include green sanding sugar, green sprinkles and a cherry on top.

by -
0 701
Corned Beef and Cabbage

By Heidi Sutton

The luck of the Irish and all things green are celebrated on St. Patrick’s Day, which is on March 17 every year. Initially a day to honor St. Patrick, the patron saint of Ireland, over time the holiday has evolved into a rejoicing of Irish heritage and culture. Of course, no celebration would be complete without delicious food.

Corned Beef and Cabbage

Recipe courtesy of New York City Food cookbook by Arthur Schwartz

Corned Beef and Cabbage

YIELD: Serves 6 to 8

INGREDIENTS:

1 4- to 5-pound corned beef brisket

1 teaspoon pickling spices

1 head cabbage

2 pounds boiling potatoes

6 to 8 small carrots (optional)

Parsnips (optional)

Turnips (optional)

DIRECTIONS:

Place the corned beef in a pot that holds at least 5 quarts of water. Cover completely with cold water. Place over high heat and bring to a simmer. As soon as bubbles start to break on the surface of the water, adjust the heat so the water simmers very, very gently. With a slotted spoon, skim off the residue that accumulates on the surface. 

When the residue stops coming to the surface, add the pickling spices. Continue to cook, with bubbles just gently breaking on the surface, for 3 to 4 hours, until fork tender. The meat can be safely held in its water for about 2 hours; reheat gently. Cook the vegetables until fork tender in separate pots of boiling fresh water or, especially for the cabbage, use some of the water in which the corned beef was cooked.

Slice the corned beef and serve with  mustard and/or horseradish on a platter, surrounded with some of the vegetables or with vegetables in a separate bowl.

Grandma Freeley’s Irish Soda Bread

Recipe courtesy of Mark T. Freeley, Esq.

Irish Soda Bread

YIELD: Makes 1 bread

INGREDIENTS:

2 cups bread flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 cup sugar

1 teaspoon salt

1 tablespoon caraway seeds

2 tablespoons butter

1 cup raisins

1 egg

1 cup buttermilk

DIRECTIONS:

Preheat oven to 375 degrees. Sift flour, baking soda, baking powder, sugar and salt in a bowl. Stir in the caraway seeds, cut in the butter with a knife until the mix looks like coarse ground grain and stir in the raisins. Beat the egg into the buttermilk, pour into center of bowl, mix in the dry ingredients and turn dough onto a lightly floured board. Knead lightly into a ball and place into a round casserole. Slash the ball with an X. Brush bread with an egg beaten with 1 tablespoon water. Bake for one hour. Test with a toothpick for doneness. Let set for 10 minutes and remove from casserole onto a wire rack to cool.

by -
0 694
Lemon Poppy Seed Pound Cake

By Heidi Sutton

Why is pound cake called pound cake? Recognized as one of the dessert world’s most versatile cakes, it is believed to have originated in England in the first half of the 18th century and initially weighed four pounds — a pound of each of four ingredients: flour, butter, eggs, and sugar. These days the recipe has been modified to be a lighter, richer dessert with a prominent butter flavor. 

In honor of National Pound Cake Day on March 4, try the following recipes in celebration of the pound cake’s long history. They actually taste better the next day, so you can make it ahead. They also freeze beautifully. Whether you like lemon, orange or chocolate, here are three pound cakes worth their weight.

Lemon Poppy Seed Pound Cake

Recipe courtesy of The Pampered Chef

YIELD: Makes 1 cake or 6 mini pound cakes

INGREDIENTS:

1 1⁄2 cups all-purpose flour

1 1⁄2 cups granulated sugar

2 tablespoons lemon zest

2 tablespoons poppy seeds

1 teaspoon baking powder

1⁄2 teaspoon salt

3⁄4 cup (11⁄2 sticks) unsalted butter, softened (do not substitute margarine)

4 ounces cream cheese, softened

4 eggs

2 tablespoons milk

1 teaspoon vanilla extract

Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 325 F. Spray a 10-inch Bundt pan with nonstick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking powder, and salt in a medium mixing bowl; mix well. In a large mixing bowl, beat butter and cream cheese on high speed of handheld mixer for 1 minute, or until blended (mixture will form a stiff paste).

In a small batter bowl, whisk eggs, milk and vanilla until blended. Add egg mixture to cream cheese mixture in four additions, beating 2 minutes after each addition. (Do not undermix). Pour batter into pan. Bake 55 to 60 minutes or until cake tester inserted near the center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping pan over cake. Cool completely. Place cake on serving platter. Sprinkle with powdered sugar or prepare glaze, if desired.

For glaze: Combine 11⁄2 cups powdered sugar and enough lemon juice to make a thick frosting. Spread glaze over top of cake. Garnish with lemon zest.

Orange Juice Pound Cake 

YIELD: Makes 1 cake

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

4 eggs

1 tablespoon orange peel

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh orange juice

Powdered sugar

DIRECTIONS:

Preheat oven to 350 F. Grease a 10-inch Bundt pan. Beat butter and sugar until fluffy. Add eggs, one at a time. Add orange peel and vanilla extract. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Beat 2 more minutes. Spoon batter into pan. Bake for 55 minutes or until cake tester inserted near the center comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack to cool completely. Sprinkle with powdered sugar.

Mahogany Pound Cake

YIELD: Makes 1 cake

INGREDIENTS:

2 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup (two sticks) unsalted butter, softened

1 1/2 cups sugar

1 cup brown sugar

1 teaspoon vanilla extract

6 eggs, separated

1 cup sour cream

DIRECTIONS:

Preheat oven to 325 F. Stir together flour, cocoa, baking powder, and baking soda; set aside. In a large bowl, cream butter, sugars and vanilla extract until fluffy. Add egg yolks one at a time, beating well after each. Beat in sour cream alternately with dry ingredients.  In a medium bowl beat egg whites until stiff. Carefully fold into batter until no whites show. Pour batter into a 10-inch greased Bundt pan. Bake for 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack. Let cool completely before serving.

Prev1...567...8Next Page 6 of 8
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©