Sour Cream Coffee Cake Breakfast Recipe

Muffins and Coffee Cakes, Recipes No Responses »
Dec 192007

Fresh hot coffee cake is always a treat, and this sour cream coffee cake recipe is no exception. It’s moist with just the right balance of flavor and is delicious served with fresh fruit.

Coffee Cake:
1 cup shortening
1 cup sugar
4 eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1 tablespoon baking powder

Topping:
1/2 cup chopped nuts
1/2 cup sugar
3 tablespoons all-purpose unbleached flour
1/4 cup butter, melted
1 teaspoon cinnamon

Grease a tube pan. Preheat oven to 350°.

Coffee cake:
Combine the flour, baking soda and baking powder in a bowl and mix well. In another bowl, cream the shortening and sugar until smooth. By hand, add the eggs and vanilla to the creamed shortening and mix well. Add the sour cream; mix until thoroughly incorporated. Add the dry ingredients to the wet ingredients and mix until well blended.

Topping:
Combine and mix well all topping ingredients.

Pour half of the coffee cake batter into the tube pan. Layer on half of the topping mix. Gently add the remaining coffee cake batter; finish with the remaining topping mix.

Bake for 45 minutes; until done. Insert and remove a tooth pick near the center of the cake. When it is done, the pick will come out without wet dough. The cake will be a little springy when lightly pressed.

Yield: 12 – 16 servings.

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Posted by Mrs. Magic at 8:45 am

Buttery Nutmeg Cookie Recipe

Recipes, Sweet Treats and Desserts, Cookies and Bars No Responses »
Dec 182007

On a cold winter evening, buttery homemade nutmeg cookies and a cup of fresh coffee or hot cocoa will warm your heart and soul.

2 sticks butter, softened
1 cup sugar
2 eggs, lightly beaten
3-1/2 cups all-purpose unbleached flour
4 teaspoons baking powder
1 whole nutmeg, freshly grated
1/2 teaspoon salt
2 teaspoons vanilla

Preheat oven to 375°

Sift the flour with baking powder. Sift the flour again with the nutmeg and salt. In a large bowl, cream butter and sugar. By hand, thoroughly incorporate eggs. Add the flour mixture to the butter mixture; mix well. Add the vanilla; stir to blend.

Roll dough onto floured board and cut out shapes using your favorite cookie cutters. Place on un-greased cookie sheets and bake for 10 – 12 minutes, until lightly browned.

Store in a tightly sealed tin.

Yield: 45 – 50 cookies.

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Posted by Mrs. Magic at 5:45 pm

Fast-Fix Hot Artichoke-Crab Appetizer Dip Recipe

Appetizers, Fish and Seafood, Recipes No Responses »
Dec 182007

A hot appetizer dip of artichoke, crab and Parmesan cheese is a splendid way to treat a cracker or fresh vegetable. If you manage to have any left over, try it as a decadent sandwich spread.

1 can artichokes, drained
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 can crab meat, drained

Quarter and mash the artichokes. Add the mayonnaise and Parmesan cheese; mix thoroughly. Add the crab meat and mix just enough

to incorporate. Put the dip in a pretty oven proof serving dish and bake at 350° for 20 – 30 minutes, until hot and bubbly.

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Posted by Mrs. Magic at 8:45 am

Fresh Pear-Cranberry Crisp Dessert Recipe

Recipes, Sweet Treats and Desserts, Pies, Cobblers and Crisps No Responses »
Dec 172007

Absolutely perfect for a Christmas feast, pears and cranberries team up to create this easy, home cooked dessert recipe.

2-1/2 pounds firm, ripe pears
12 ounces fresh cranberries
1/3 cup sugar
1/2 teaspoon cinnamon
3/4 cups rolled oats
2/3 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup all-purpose unbleached flour
Dash of salt

Preheat oven to 375°.

Peel, core and slice the pears. Rinse and drain the cranberries. In a baking dish, toss the cranberries with the sugar and 1/3 teaspoon

of the cinnamon until nicely blended.

Cut the butter into pieces and combine in a bowl with the oats, brown sugar, butter, flour, 1/4 teaspoon of cinnamon and a dash of salt.
Blend together until the mixture resembles a coarse meal. Sprinkle the oat mixture over the fruit in the baking dish and lightly pat down.

Bake for about 45 minutes, until the pears are tender and the topping has become golden. Cool for about an hour and serve warm.

Try serving your crisp with freshly whipped cream or a scoop of vanilla ice cream.

Yield: 6 – 8 servings.

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Posted by Mrs. Magic at 4:45 pm

Do-Ahead Turkey and Pimentos Noodle Casserole Recipe

Casserole Recipes, Meats: Poultry, Chicken, Turkey, Recipes No Responses »
Dec 162007

Wondering what to do with leftover turkey? Turkey, pimentos, poppy seed and noodles come together with Parmesan cheese in this casserole that you prepare and refrigerate until ready to serve.

1 8-ounce package medium egg noodles, cooked, drained
1/2 cup onions, chopped
1/4 cup green pepper, chopped
1/4 cup butter, melted
3 tablespoons all-purpose unbleached flour
3 cups whole milk
3/4 cup freshly grated Parmesan cheese
1 tablespoon poppy seeds, lightly ground
1 teaspoon salt
1/8 – 1/2 teaspoon cayenne pepper
3 cups cooked turkey, skinned, boned, diced
1 4-ounce jar pimento, drained and diced

Lightly butter a 12 x 8 casserole dish.

Melt butter in a heavy bottom Dutch oven, add onion and green pepper; sauté until tender. Add the flour, blend well and cook for about a minute, stirring constantly. Continue constant stirring and slowly add the milk. Continue cooking and stirring over medium heat until thick and bubbling.

Once thickened, add noodles, 1/2 cup of the Parmesan cheese, poppy seeds, salt, cayenne, turkey and pimento to the gravy and stir gently to blend well.

Spoon the noodle mixture into your buttered casserole dish. Cover and refrigerate 8 – 72 hours.

To prepare for serving, allow the casserole to stand at room temperature for 30 minutes. Leave the cover on and bake at 350° for 45 minutes. Uncover and sprinkle with the remaining 1/4 cup Parmesan cheese and return to the oven, uncovered, for 10 – 15 minutes.

Yield: 6 – 8 servings.

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Posted by Mrs. Magic at 8:45 am
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