cherry cream coffee cake
Cherry Cream Coffee Cake
Posted by Cookin Dad at recipegoldmine.com 1/26/2002 7:52 am
Source: Posted by Pat in Ind on Cook
Chat
I tried this for a SECOND (see story below) time quite a while ago, but have not had time to post the write-up until fairly recently. This was excellent and very different than any coffee cake I have ever had. I only made one change: I added about 1 1/2 teaspoon grated orange rind to the cherry pie filling before baking. Many thanks for a delicious recipe.
Regards, Cookin Dad
P.S. The first time I baked this, my oven went on the blink (for the umpteenth time), so the cake was only half-baked (I was so frustrated - wanted to take a sledgehammer to my oven)! I decided to call it breakfast pudding cake and both kids, including myself, loved it. And the funniest thing is that my daughter didn even know what the original cake texture was supposed to be like. Thats the great thing about kids; if it tastes good, no questions will be asked (LOL).
Fortunately, I recently found a hole-in-the-wall shop here in Taiwan that stocks my American oven part that has been IMPOSSIBLE to find. Past repairmen have always been successful in getting the oven working again, but it was always prone to frequent breakdowns. I was pleasantly surprised because I thought Id have to bring it back from the states next time I return for a visit (LOL). Anyhow, my oven now works like new.
3/4 cup butter or margarine, softened,
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can cherry pie filling
Cream butter and sugar. Add eggs and extract. Mix to blend.
Sift dry ingredients. Add to above mixture alternately with sour cream until well blended. Spoon 1/2 of batter into a greased and floured 12-inch tube pan. Spread cherries evenly over batter. Top with remaining batter. Bake 1 hour (or until done) at 350 degrees F. Cool 5 minutes, and transfer to plate.
Top with glaze and slivered almonds. To make the glaze, mix 3/4 cups powdered sugar with 1 tablespoon almond extract and 1 tablespoon water.
It is the dull man who is always sure, and the sure man who is always dull. — H.L. Mencken
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huevos rancheros
Huevos Rancheros
4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.
Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).
Latin A sword never kills anybody it is a tool in the killers hand. — Seneca
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farmers market chicken salad
Farmers Market Chicken Salad
Recipe and photo courtesy of the National Honey Board - used with permission.
Chicken
No-stick cooking spray
1 1/2 cups toasted wheat germ
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 egg whites
2 tablespoons water
1 pound boneless skinless chicken breasts, cut
into 1-inch wide strips
Salad
6 cups mixed salad greens, torn into bite-size pieces
2 cups red or yellow cherry tomatoes, halved
1 1/2 cups small thin green beans, blanched snow or
sugar snap peas, sliced bell peppers or cucumbers
or any combination
Honey-Dijon Dressing
1/4 cup honey
1/4 cup balsamic vinegar
3 tablespoons Dijon-style mustard
1 tablespoon chopped fresh thyme
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper |
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Honey-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.
Heat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.
To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 450 Sodium: 980mg Calories from Fat: 100 Carbohydrates: 52g Fat: 11g Fiber: 9g Saturated Fat: 2g Protein: 42g Cholesterol: 65mg
I know where we
e going, I just don know where that IS — Las
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prickly pear eggs
Prickly Pear Eggs
1 or 2 fresh nopales
1/2 cup finely chopped onion
4 tablespoons butter or vegetable oil
1/2 cup red chile sauce
8 eggs
Salt and pepper
Trim and clean the cactus pads. Dice each pad, then cover with salted water in a saucepan, and simmer gently until tender ? 5 to 10 minutes. Drain in a sieve and rinse under cold water to rid pads of their sticky, okra-like juice.
In a large skillet, saut? the onion in butter or vegetable oil until soft. Add the nopales and red chili sauce and mix well. Break the eggs gently on top of the mixture, cover tightly, and steam until the egg whites are set ? 5 to 10 minutes. Season to taste with salt and pepper. Serve directly from the frying pan.
Serves 4.
Variation
Scramble the eggs, stirring them into the mixture in the skillet; continue to stir until the eggs are cooked but still moist. You may also add some chopped cooked bacon, if desired.
An Englishman thinks he is moral when he is only uncomfortable. — George Bernard Shaw
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migas
Migas
4 eggs
1 tablespoon water
1 tablespoon salsa
1 tablespoon bacon drippings or vegetable oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
1/2 to 1 fresh jalape?o, minced
12 to 16 tostada chips, broken
1/2 cup grated Cheddar or Monterey Jack cheese
2 teaspoons minced cilantro (optional)
Beat eggs lightly with water and salsa. Set aside.
In a cast iron skillet warm bacon drippings over medium heat. Add bell pepper, onion and jalape?o, saut?ing them until limp. Pour in eggs and stir them up from the bottom of the skillet as they cook. About a minute before the eggs are done, add the chips, stirring them in well. Remove the eggs from the heat, and stir in the cheese, reserving a little to scatter over the top. Sprinkle the cilantro over the eggs, if you like. Serve the migas immediately with warm flour tortillas and more salsa or picante sauce.
Migas may also be cooked by scrambling eggs, then warming the eggs and chips in warm ranchero sauce.
Abused as we abuse it at present, dramatic art is in no sense cathartic it is merely a form of emotional masturbation. It is the rarest thing to find a player who has not had his character affected for the worse by the practice of his profession. Nobody can make a habit of self-exhibition, nobody can exploit his personality for the sake of exercising a kind of hypnotic power over others, and remain untouched by the process. — Aldous Huxley
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coffee cake
Coffee Cake
2 cups brown sugar, firmly packed
2 cups all-purpose flour
3/4 cup melted margarine
Mix together and reserve 1 cup for topping.
1 egg
1 teaspoon vanilla extract
1 cup hot coffee
1 teaspoon baking soda
Add to the above mixture and mix by hand. Pour into a 9 x 13-inch pan. Sprinkle on reserved cup of topping. Bake at 350 degrees F for 30 minutes.
What do you despise By this are you truly known. — Frank Herbert
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guacamole omelet
Guacamole Omelet
2 eggs
1 tablespoon water
Salt and pepper
1/2 avocado, peeled
1/2 teaspoon lemon juice
Dash of seasoned salt
4 drops hot pepper sauce
1 small tomato, chopped
In a small bowl mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Set aside.
Mix eggs, water and a dash of salt and pepper. Beat briskly. Pour into a hot nonstick skillet or omelet pan. Stir with a circular motion while shaking the pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon guacamole mixture over half of omelet. Slip a broad spatula under the omelet and fold in half carefully.
Makes 1 servings.
The hand that rocks the cradleIs the hand that rules the world. — W.R. Wallace
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Bean Curd with Chinese Parsley
2 Hot Italian peppers 1/2 sm Sweet red bell pepper 1 ts Cornstarch 2 tb Oil 1/4 ts Salt 1/2 lb Medium bean curd, cubed 1 tb Soy sauce 1/2 c Chopped Chinese parsley Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot. Madhur Jaffrey, “World of the East Vegetarian Cookbook”
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