Monthly Archives:May 2011

Almond-Glazed Picnic Cake

May 7th, 2011 / Tags: , / Categories: Cakes and Frostings, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep Tim:  15 minutes    Baking time:  about 40 minutes      Oven Temp:  350 degrees

This easy sponge cake is quick and easy to prepare, and quite money-saving on the budget!!   Very tasty, and a great compliment when served with fresh fruits such as sweet cherries, strawberries, raspberries, blueberries or peaches!

For 1 cake, which is 6 to 8 servings, you will need the following:

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
dash of salt
1/2 cup milk
2 tablespoon butter
    Almond Topping   (recipe follows) 
Almond Topping:  In a small pan, mix 1/4 cup butter, 1/4 cup sugar, 1/2 cup sliced almonds, 2 teaspoons flour and 2 tablespoons milk.  Bring mixture to boiling, stirring.  Spread warm over cake.

 

Preparation:  Beat eggs and sugar until thick and pale, beat in vanilla.  Mix flour, baking powder and salt.  Add to egg mixture and mix to blend.

Scald milk in a small saucepan.  Add butter, stirring until melted.  Add milk mixture to flour mixture, mixing just enough to blend.  Pour batter into a greased 8-inch baking pan.

Bake at 350 degrees until top of cake is well browned and cake tests done with a wooden toothpick inserted at center, comes out clean; about 35 to 40 minutes.

Spread lightly and evenly with Almond Topping.  Place about 6 inches below broiler unit and broil until topping bubbles and browns, about 3 to 5 minutes.

Let cake cool on a wire rack for about 5 minutes.  Then loosen edges and remove from pan.

***Note:  This recipe calls for using an 8-inch springform baking pan, if you do not have one, don’t worry, you can use your regular round 8-inch pan or a square one.

Pear Walnut Coffee Cake

May 7th, 2011 / Tags: , / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep Time:  25 minutes     Baking time:  40 to 45 minutes    Oven Temp:  350 degrees

You will find that this cake is very quick to put together!  It is tender, moist and golden-colored, flecked with pears and crisply topped with a butter brown sugar and nut layer.

For 1 coffecake, which is 6 to 8 servings, you will need the following:

1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 large pear, diced (about 1 1/2 cups)
        Nut topping  (recipe follows)
Nut topping:  Mix 1/2 cup packed light brown sugar, 3/4 teaspoon cinnamon and 2 tablespoons soft butter until well combined.  Stir in 1/2 cup chopped walnuts.

 

Preparation:  Cream butter and sugar until light and fluffy.  Beat in vanilla, then egg, beating until smooth.

Mix flour, soda, baking powder and salt.  Add to butter mixture alternately with sour cream, mixing just to blend after each addition.  Fold in pears.  Spread in a greased 8-inch square baking pan.  Sprinkle evenly with Nut Topping.

Bake at 350 degrees for 40 to 45 minutes or until top is well browned and cake test done with a toothpick inserted near center comes out clean.

Cut into squares and serve warm or at room temperature.

Green Pepper Steak

May 7th, 2011 / Tags: , / Categories: Meats, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep Time:  20 minutes     Cooking Time:  30 to 40 minutes

This is an excellent quick and tasty dish.  You cut economy beef, either chuck or round steak, into thin strips and cook it until tender; then add your vegetables.  This is great served either with hot, fluffy white rice; or parmesean buttered egg noodles!!

For 4 servings, you will need the following:

1 lb beef chuck or round steak, fat trimmed
1/4 cup soy sauce
1 clove garlic, finely chopped (minced)
1 1/2 teaspoon grated fresh ginger   OR  1/2 teaspoon ground ginger
1/4 cup vegetable oil
1 cup green onion, thinly sliced
1 cup red or green peppers cut into 1 inch squares  (if you use both, then use 1 cup total)
2 stalks celery, thinly sliced
1 tablespoon cornstarch
1 cup water
2 tomatoes, cut into wedges

 

Preparation:  With a very sharp knife, cut beef across the grain into thin strips, about 1/8 inch thick. 

Combine soy sauce, garlic, and ginger.  Add the sliced beef, toss and set aside while preparing your vegetables.

Heat oil in large frying pan or in a wok.  Add beef and toss over high heat until browned.  Taste the meat.  If it is not tender, cover and simmer for 30 to 40 minutes over low heat.

Turn heat up and add vegetables.  Toss until vegetables are tender crisp, about 10 minutes.

Mix cornstarch with water.  Add to pan; stir and cook until thickened.  Add tomotoes and heat through.

For 2 servings:  Half of the ingredients.  You might need to add some water.

For 8 servings:  Double the ingredients but reduce the water to 1 3/4 cups and add another 1/2 tablespoon cornstarch.

Crispy Raisin Drops

May 7th, 2011 / Tags: , / Categories: Cookies and Bars, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep Time:  15 minutes    Baking Time:  10 to 12 minutes      Oven Temp:  375 degrees

For 3 dozen, 2 1/2 to 3 inch cookies, you will need the following:

1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granola
1/2 cup chocolate covered raisins

 

Preparation:  Cream butter and sugars until fluffy; beat in egg and vanilla.

Mix flour, salt and soda.  Gradually blend into creamed mixture.  Stir in granola and raisins.

Drop by heaping teaspoons onto greased or nonstick baking sheets.

Bake at 375 degrees until golden brown, 10 to 12 minutes.  Let stand a few minutes on baking sheets before removing to wire racks to complete cooling.

Tips:  These rich, crisp cookies freeze well.  You might like to bake a double batch and freeze half of them in a sturdy covered container.

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