Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Gravlaks

Ingredients

2 1/2 lb salmon fillets (with skin on)
3 tsp white pepper
4 tbsp salt
4 tbsp sugar
2 bunches of dill

How to prepare

First the traditional norwegian recipe for marinated salmon All salmon for curing should first be frozen for a few days to get rid of Eventual bacteria Put dill in a tray, lay 1 salmon fillet on top mix salt, sugar and pepper and rub This into both fillets put dill on top of first fillet, then put other fillet, meat Side down on top put rest of dill on top cover with foil and a light weight then Cure in fridge for 2 – 3 days turn fish every day when serving scrape off spices, Slice thinly and serve with dill/mustard sauce.

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Turtle Cake

Ingredients

14 oz pkg caramels
1 box german chocolate cake mix
2/3 cup evaporated milk
12 oz pkg chocolate chips
1 1/2 stick butter or margarine
1 cup nuts

How to prepare

Unwrap caramels and set aside. Mix cake mix with 1/3 cup milk and melted butter, with spoon. Spread half the batter in ungreased 9 X 13 pan.
Bake this for 7 min at 350

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Sour Cream Coffee Cake 3

Ingredients

1/2 cup shortening
3/4 cup sugar
1 tbsp vanilla
3 lg eggs
2 cup flour, sifted
1 tbsp baking powder
1 tbsp baking soda
1/2 pt sour cream
6 tbsp butter, softened
1 cup light brown sugar,
firmly packed
2 tbsp cinnamon
1 cup nuts, chopped (walnuts or pecans)

How to prepare

Prepare a 10″ bunt pan. Grease the pan and cut a circle of waxed paper to cover the bottom.
Preheat oven to 350

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White chocolate cappuccino mousse

Ingredients

3/4 cup heavy (whipping) cream, scalded
6 oz (1 cup) white chocolate chips
1 large egg, room temperature
2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water

1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup heavy (whipping) cream
optional garnish: whipped cream, cinnamon and chocolate coffee beans

How to prepare

1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract.
2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth.
3. Chill for about 15 minutes.
4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours.
5. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.
Makes 4 servings.
Prepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty

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Grilling sauce for vegetables

Ingredients

1/4 cup olive oil
2/3 cup dry sherry
1-1/2 cups fine-chop celery
3 cups fine-chop onion
1/2 cup fine-chop red bell pepper
6 cloves minced garlic
2-1/2 tsp cayenne or chile powder
1 tbsp gulden’s mustard
1 tbsp honey
6-oz. Can tomato paste
1/3 cup ketchup
1/2 lemon, sliced, remove seeds
1 tbsp white wine vinegar
salt, pepper to taste

How to prepare

Put oil and sherry in a large saucepan over medium heat. Add garlic, onion, bell pepper and celery; saut

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Raspberry curd

Ingredients

3 half-pint baskets raspberries
about 1/2 cup. Sugar
4 tbsp unsalted butter
1 1/2 tbsp lemon juice, or to taste
2 eggs
2 egg yolks

How to prepare

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cup. Puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick-it should reach a temperature of 170 degrees. Chill. (makes cup. 2 cup., Enough to fill one 9″ tart shell) this can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme chantilly.

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Chocolate fondue

Ingredients

1 (12 oz) semi-sweet chocolate bits
2/3 cup sour cream
1/4 cup coffee, orange or mint liqueur
1/4 to 1/2 cup evaporated milk or cream

How to prepare

In heavy saucepan or fondue pot melt chocolate with sour cream over low heat stir Until smooth stir in liqueur thin as necessary with cream or evaporated milk keep Warm over low heat serve with a variety of fresh fruit (strawberries, pineapple, Apple, kiwi, banana, etc ) also good with ladyfingers, angel food cake, or lb Cake fruit and cake are cut into serving size each guest dips his own fruit using a Fondue fork

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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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