Posts Tagged ‘#enovaaw’

Brown Sugar and Cream Cheese Pound Cake

Sunday, July 10th, 2016

IMG_1431We were having guests for the Fourth of July and I was so excited that I would get to bake a dessert! I found this recipe on Pinterest, a great place to go to peruse recipes that other pinners recommend. This recipe was easy and a wonderful finish to a rather heavy meal. The compote was the perfect addition — fresh, seasonal berries have to be taken advantage of when at their peak. And, the tradition of a red, white and blue dessert was met, even if the red and blue were mingled. Enjoy!

Brown Sugar & Cream Cheese Pound Cake

Ingredients:

1 8-ounce package cream cheese – softened
1/2 cup unsalted butter – softened
1 1/2 cups granulated sugar
1 cup brown sugar – packed
5 large eggs – room temperature
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla

Method:
Preheat oven to 325 degrees.
Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
Add eggs one at a time, mixing well about, 1 minute after each egg.
Sift together flour, baking soda and salt in a separate bowl.
Combine buttermilk and vanilla in a small measuring cup and stir.
Alternate adding flour and milk to butter/egg batter – starting and stopping with flour. This will incorporate all the ingredients evenly.
Pour batter into buttered, floured tube or bundt pan.
Bake for approximately 1 hour or up to 1:15 hours. Check if done with a toothpick.
Let cool for 15 minutes then gently remove from pan.

INGREDIENTS:

3 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries
PREPARATION:

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 3 – 5 minutes.
Serve warm or at room temperature.

Attribution: A Southern Soul and Mastering the Art of Southern Cooking.

 

Do You Have #bloggerstyle?

Tuesday, June 28th, 2016

Bacon_Aporkalypse_6x9_CMYK-24.25"x2.75" Post Card TemplateI am looking forward to an evening of tasty treats and great conversation as I join fellow foodies at the Riverview public library. In honor or this event I have placed two of my short stories free on Amazon.

Cookbook Club: Digital Dining.

This month’s theme is Food Blogging. Join special guest, Lois Lewandowski, local author and food blogger, who will share how her passion for food and writing about it, jumpstarted her career as a fiction writer. Choose a recipe from your favorite food blog or from the display and prepare a dish; bring it to the meeting to share with the other participants. Please bring your own place setting (cup or bowl, plate and silverware) for each meeting. Funded by the Friends of the Riverview Branch Library. #readlocal #enovaaw

Chicken Chili

Thursday, February 4th, 2016
Chicken Chili

Chicken Chili

Sometimes you come across a recipe and you just know it is going to be delicious! We loved it, and decided it would make a super taco filling.

Ingredients

Crisco No-Stick Cooking Spray
2 cans (15 oz each) Great Northern beans
1 pound boneless skinless chicken thighs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup reduced-sodium chicken broth
3/4 cup chopped yellow onion
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves                                                                                      1/2 cup dry white wine                                                                                               Sour cream and lime wedges, optional

Directions

Spray inside of 4-quart slow cooker with cooking spray. I didn’t have chicken stock so I dissolved one bouillon cube in one cup of water. Place chicken on top of dissolved bouillon cube. Drain beans, pour into slow cooker. Pour in undrained tomatoes, add chopped onion, cumin and oregano; stir to combine.
Cover; cook on LOW 10 hours or on HIGH 4 hours.
Remove chicken and pull into shreds with 2 forks, or if possible take out the thigh bones and pull apart in the slow cooker. Add 1/2 cup dry white wine, stir to combine. Serve chili with sour cream and lime wedges; this adds an elegant finishing touch.

Attribution: ReadySetEat.com