Lemon Blueberry Sour Cream Cake

It's been so long since I posted to my blog. I just haven't made anything blogworthy recently. It was brought to our attention at the office that we hadn't had any goodies in a while. I've had this recipe for a while waiting to try it. I have read a message board on AOL for many years. There are a lot of good cooks on there who share their recipes or share what they had for dinner, etc. There is a particularly great cook on there who posted this recipe that came from a bed and breakfast inn called the Campion House. I had frozen some fresh blueberries a while back and had all the ingredients so voila. I had lots of compliments on this, so I'd call it a winner.

LEMON BLUEBERRY SOUR CREAM CAKE

3 cups all-purpose flour
1/4 teapoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 teaspoons lemon extract
3 cups granulated sugar
6 eggs
1 cup sour cream
2 cups blueberries

Grease and flour tube pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in blueberries. Pour into prepared pan and bake at 350 degrees for 60 to 80 minutes. Cool 20 minutes in pan, then turn onto a cooling rack.

I glazed this with the juice from one lemon and about 1 cup powdered sugar

Going Bananas

Another birthday at work. The birthday girl didn't request a particular cake, so I went in search of something different I hadn't made before. I had made a Fresh Banana Cake in the past but this one was a bit different. This recipe is all over the Internet, so I thought it must be a good one. From the comments, I think it might just be a winner. Following is how I made it.

BANANA CAKE

¾ cups butter
2 cups granulated sugar
3 whole eggs
2 teaspoons vanilla
3 cups all purpose flour
1-½ teaspoons baking soda
¼ teaspoon salt
1-½ cups buttermilk
2 teaspoons lemon juice
1-½ cups mashed ripe bananas (about 3)

Frosting:

1/4 cup butter, softened
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
1 cup chopped, toasted pecans

Preheat oven to 275 (that’s not a typo, check your oven to be sure it is working properly.) My oven is kind of slow, so I used 300 degrees. Grease a 9×13 pan. In a small bowl, mix mashed bananas with lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup softened butter and the 2 cups sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in banana mixture. Pour batter into the prepared pan.

Bake in preheated oven for 1 hour (it took mine 1 hour, 10 minutes), or until toothpick inserted into the center of the cake comes out clean. Remove pan from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the frosting: In a large bowl, cream 1/4 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then beat on high until frosting is smooth. Spread on cooled cake. Sprinkle pecans (optional).

Dinosaur Birthday Cake

I had a birthday a few weeks ago. I've been watching my sugar intake recently, so my son baked this sugar-free cheesecake for my birthday. My 3-year-old grandson decided that Gram needed a dinosaur on her cake, so he decorated it. For someone who hasn't had many treats lately, this tasted just great to me!

SUGAR-FREE RICOTTA CHEESECAKE

24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese
1/2 cup sour cream
1 1/2 cups sugar substitute (he used Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks


Preheat oven to 400 degrees. Spray an 8 inch springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Grill Gone Wild

It's rare to see 'real food' on my blog as I mostly just bake. My son is the griller when he visits at my house, so I thought I'd showcase his masterpiece from this weekend. He took thick boneless porkchops and cut them into chunks and marinated in Stubbs Pork Marinade (a Texas thang y'all). Alternated with green pepper, onion, mushrooms, zucchini, and cherry tomatoes. This along with some Poffenberger's smoked sausage (from Bellville, TX) and we had a feast.

Double Chocolate Dream Cookies

I'm taking cookies to work today. I was browsing online for recipes and happened upon this one at CooksRecipes.com and had the ingredients on hand. I think they will go over well.

DOUBLE CHOCOLATE DREAM COOKIES

2 1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 12-ounce package semi-sweet chocolate chips

Preheat oven to 375 degrees. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

White Chocolate Oatmeal Cookies

My blog has been seriously neglected lately. I just haven't had an occasion to bake anything. I thought it was time to take something to work though and was in a baking mood. I was looking online for a recipe for ingredients I had on hand and came across this one on All Recipes. I've not been eating sugar for several weeks, so I'll have to take them to the 'taste testers' at work and hope for good reviews.

WHITE CHOCOLATE OATMEAL COOKIES

1 cup butter, softened
1 cup light brown sugar, packed
1 cup white sugar
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips (I used a bar of White Ghiardelli chocolate chopped up)
1 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease cookie sheets. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs and vanilla. Stir together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate, and pecans. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. (These took about 14 minutes in my oven). Remove from baking sheets to cool on wire racks. I got 5 dozen cookies from this recipe.

Hershey's 'Perfectly Chocolate' Cake

Another birthday at work last week. This picture is just awful, but the cake turned out much better. There are probably as many chocolate cake recipes as there are chocolate chip cookie recipes. I think this is one of the easiest and best ones. So, if you're ever looking for a good one, here it is.

HERSHEY'S 'PERFECTLY CHOCOLATE' CAKE

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350 degrees. Grease and flour 3 8-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (This can be made in 2 9 inch pans, a 9 x 13 pan, bundt pan, or into cupcakes.

FROSTING:
1/2 cup (1 stick) butter
2/3 cup Hershey's cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Paula Deen's Grandmother Paula's Sour Cream Pound Cake

We had an early 4th of July luncheon today at work. I decided to try out my new Nordic Ware bundt pan that my son and daughter-in-law got me for Mother's Day. I have several Nordic Ware bundt pans and I love each one of them. I like to make pound cakes and these pans make them turn out really special.

I decided to try Paula Deen's Grandmother Paula's Sour Cream Cake recipe. To keep with the red, white, and blue I served it with strawberries, blueberries, and whipped cream. The stars don't show as well in the cake picture, but I thought it was a good cake for 4th of July.

Hope everyone has a safe and fun 4th.

GRANDMOTHER PAULA'S SOUR CREAM POUND CAKE

1/2 pound (2 sticks) butter, softened
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg one at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Sauce Pan Brownies

When I was a girl I lived in West Texas. Within walking distance (wasn't everything back then?) was our grocery store, drug store, 5&10 store, and a bakery called the Snow White Bakery. I remember going in there and the smells were just amazing. They made the most awesome brownies. I've never really found a brownie that compared but these are fairly similar, except the ones from my past were frosted. These are so easy to make and turn out a really great brownie.

SAUCE PAN BROWNIES

2 sticks butter
4 1 ounce squares Baker's (unsweetened) chocolate
2 cups granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla
4 eggs
1 cup chopped pecans (toasted)

Melt butter and chocolate together in a sauce pan. In a separate bowl, mix flour, sugar, baking powder. Add melted ingredients and stir well. Add eggs one at a time. Beat thoroughly. Spread in a greased 9 x 13 pan. Bake in a preheated oven for 30 minutes at 350 degrees. Let cool. Cut into squares.

Butter Pecan Dump Cake

Dump cakes are those kind of recipes that have so many different types but usually just consist of some sort of fruit or pie filling 'dumped' into a pan, usually some pineapple added, then a cake mix and butter. This one is just a little different but is a very good variation.

BUTTER PECAN DUMP CAKE

1 (29 ounce ) can of sliced peaches with syrup (do not drain)
1 package of (dry) Butter Pecan cake mix
1 cup flaked coconut
1 cup chopped pecans
1-1/2 sticks butter, melted

Preheat the oven to 350 degrees. Pour peaches with juice into pan. Sprinkle dry cake mix over peaches. Spread coconut over cake mix and add pecans. Pour melted butter over all slowly and evenly. Bake in a preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let stand at least 15 minutes before serving. Great with ice cream.

Notes on Cooking

I was watching The View this week (well, I fast forward mostly as their talking over each other really is annoying sometimes). Anyway, they had the co-author of this book on the show, Lauren Costello. Just in the few tips she presented on the show, I am getting this book. When searching to order it I came upon the blog that they have which has even more tips. I think any cook would love this book as it really gives some great ideas. I love cookbooks, but this one has not one recipe in it, but it is filled with great tips that any cook would use.

Monkey Bread

Today at work we had a surprise breakfast celebration for a young man who is getting married and just bought his first home. I took Monkey Bread and also Banana Bread. Monkey bread is another one of those recipes that has been around for a long time and has a few variations. Pardon my retro Tupperware cake carrier plate, it's not the best picture.

MONKEY BREAD

4 cans refrigerated biscuits (not the flaky kind)
1 cup granulated sugar
2-3 teaspoons cinnamon (I used 2)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
Chopped pecans (optional) You can use raisins if you like also.


Preheat oven to 350 degrees. Grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. (I used a plastic container with a lid.) Cut the biscuits into 4 pieces. Place several quarters at a time in the sugar and cinnamon mixture and toss to coat. Arrange the pieces in the greased pan. Layer with pecans or raisins. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar until dissolved well. Pour over layered biscuits. Bake 35-40 minutes until brown. A good idea to put a cookie sheet under as this raises pretty high and you don't want a spillover. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

I also wanted to use my new Nordicware loaf pan I got on eBay. I love Nordicware pans. I used my usual 'go to' banana bread as it makes a lot of batter. The picture doesn't do the sliced pieces justice -- this has a really nice crumb to it. This recipe made this large loaf and also a small 8 inch loaf. You can get the recipe from an earlier post Banana Bread.

Top Ramen Salad

This is a recipe that is seen at many potluck dinners (we call them covered dish dinners down this way, but I know that is a term that not used everywhere). When I looked on Wikipedia I saw many different variations of the term, some quite interesting. In any case, this recipe has as many variations as the occasions it is served. It's a good salad for a hot summer day.

TOP RAMEN SALAD

1 package coleslaw mix
5 green onion sliced thin (tops included)
1 cup sliced almonds
2 packages ramen noodles, broken up (I used oriental flavor and poured hot water over them to hydrate them)
1/2 cup sunflower seeds

Dressing:
1/2 cup oil (I used a little less than 1/2 -- not quite to the top)
1/3 cup granulated sugar + 2 tablespoons
1/4 cup vinegar (I used rice wine vinegar) + 2 tablespoons
1 packet flavoring mix from the noodles

Mix oil, sugar, vinegar, and flavoring packet. In large bowl, mix together coleslaw mix, onions, almonds, and broken ramen noodles. Add dressing and toss. Let stand for a few hours.

The Good Earth

A friend of mine who is still displaced from Hurricane Ike is living on a farm. When she came for a visit she brought along some vegetables she had harvested from the garden there. Here is a great squash casserole recipe compliments of Paula Deen that makes good use of squash in a most tasty way. As with all of Mizz Paula's recipes, this is not for the WW conscious.

Strawberry Shortcake Cookies

Somehow through a frugal blog or message board I came across an offer for a free subscription to Martha Stewart's magazine. There's not a lot in there that relates to me or my lifestyle, but on the last page of each issue is actually a recipe that is 'down to earth'. This month's recipe was Strawberry Shortcake Cookies. I thought they looked pretty good for something different from the usual chocolate chip, peanut butter, oatmeal, etc. type of cookie. These went together pretty easily and are not too bad. Check out the link to the recipe here Martha Stewart's Strawberry Shortcake Cookies.