- 3 sticks butter, at room temperature
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 ounce container sour cream
- 2 teaspoon vanilla
- 2 cups fresh peaches, diced
- Cream the butter in a stand mixer.
- Add the sugar and beat until fluffy, about 5 minutes.
- Add the eggs in one at a time, until the yolks are combined.
- In a bowl, whisk together the flour, salt and baking soda.
- Add half of the flour mixture to the mixer.
- Add the sour cream and vanilla.
- Add the rest of the flour mixer.
- Stir in the peaches,
- Grease and flour a bundt pan.
- Pour batter into the pan.
- Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
- Let cool in the pan 15 minutes.
- Turn out on a cake plate and let cool completely.
- 2 cups sugar
- 1 cup butter. softened
- 4 eggs
- 4 3/4 cups all-purpose or unbleached flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla
- 2-3 cups fresh or frozen unsweetened blackberries
Preheat oven 325F and grease loaf pans.
Cream butter and sugar. Add eggs individually and vanilla extract. Mix dry ingredients and alternate adding buttermilk and dry ingredients to batter. Fold in blackberries. Pour in loaf pans and bake 50-60 minutes or till toothpick comes clean.
- 2 Butter, Softened
- 2 cup Sugar
- 4 eggs
- 2 Tbspn. Buttermilk
- 1 Tbsp Banana Extract
- 5 Bananas, Mashed
- 3 cups All Purpose Flour
- 3/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 1 1/2 cup Reese’s Peanut Butter Chips
Preheat oven to 350 degrees. Line and spray loaf 3 loaf pans.
Cream sugar and butter. Add eggs individually and beat well. Add buttermilk, banana extract and bananas. Mix flour with all the other dry ingredients and add to batter. Mix and slowly fold in peanut butter chips.
Bake 50-65 minutes or until toothpick comes out clean.
2 oranges, peeled and separated into segments
3 pounds chicken thighs (I use boneless/skinless, your choice)
1 onion, sliced in rings
4 garlic cloves, minced
1 cup orange juice
1/2 cup chili sauce (in the ketchup aisle)
1 tablespoon gluten-free soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon black pepper
Use a 4-quart slow cooker. Put the orange segments into the bottom of your cooker, and place the chicken directly on top, and add the onion rings. In a mixing bowl, combine the garlic, orange juice, chili sauce, soy sauce, molasses, ground mustard, ginger, and pepper. Whisk together and pour evenly on top of the chicken. Cover, and cook on low for 5-6 hours, or on high for about 4 hours. Serve on a bed of rice with a spoonful of accumulated juices.
serves serves 10 to 12, active time 20 minutes, total time 1 hour 20 minutes
- 3 cups (15 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso
- 1/2 cup unsweetened cocoa powder
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 1 cup milk
- 1 cup dark chocolate chips
- 1 cup diced, pitted cherries
- Preheat oven to 325°F. Generously butter bundt pan. In a medium bowl, whisk together flour, baking powder, salt, espresso powder, and cocoa; set aside.
- In a large bowl, using an electric mixer, beat together butter, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs. Add 1/2 of dry ingredients to the bowl and beat until just combined, followed by 1/2 of milk. Beat in remaining dry ingredients followed by remaining milk. Use a rubber spatula to gently fold in chocolate chips and diced cherries. Pour batter into prepared pan and smooth out top. Bake until a cake tester comes out clean, about 1 hour 20 minutes. Let cool in pan for 15 minutes, then turn out to a wire rack.
4 cups cubed cooked chicken breast
10 oz cooked gemelli pasta
3/4 cup chopped red onion
2 stalks celery, diced
1 cup cubed apples (I used Jonagold)
1/4 cup dried sweetened cranberries
zest of 1 lemon
1/3 cup mayonnaise
3 tablespoons apple cider
1 tablespoon unfiltered apple cider vinegar
1 1/2 tablespoons Dijon
1/4 teaspoon celery seed
freshly ground pepper
In a large bowl, toss together the chicken, pasta, apple, cranberries, onion, celery and zest. Set aside. In a small bowl, whisk together the dressing ingredients. Drizzle over the salad and stir to evenly distribute all ingredients.
serves serves 8, active time 1 hour, total time 6 hours
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 2 1/2 cups (20 ounces) cold heavy cream, divided
- 1 ounce confectioner’s sugar
- 2 teaspoons powdered, unflavored gelatin
- 4 ounces granulated sugar
- 12 ounces frozen raspberries, thawed
- Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust turns golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.
- In a large bowl, whisk the heavy cream with the confectioner’s sugar until soft peaks form. Transfer to refrigerator until ready to use. Place 1/4 cup cold water in a small small container and sprinkle with gelatin. Set aside.
- In a medium saucepan, combine the granulated sugar and thawed berries and bring to a simmer over low heat, stirring occasionally to break up the solid pieces. Allow the berries to simmer until the completely broken up and some of the water has evaporated, thickening the mixture, about 20 minutes. Remove from heat and immediately whisk in the bloomed gelatin. Whisk for one minute, to ensure that the gelatin is completely dissolved.
- Set up a large bowl filled two thirds of the way to the top with ice and water and set aside. Place the saucepan with berry mixture into the prepared bowl of ice and water and allow it to chill. Stir it regularly to keep the gelatin from setting up until the raspberry mixture feels cold to the touch, about 5 minutes.
- Transfer the raspberry mixture to a large bowl. Stir in about 1/4 of the chilled whipped cream, to lighten the raspberry mixture, then use a big rubber spatula to fold in half of the remaining whipped cream. Fold gently until the color is consistent, taking care not to deflate the mousse. Return the rest of the cream to the fridge to be used as topping. Pour the mousse into the cooled pie shell and chill in the fridge for at least 3 hours before serving.
- When ready to serve re-whip the remaining cream just enough to bring it back to soft peaks. Using a piping bag fitted with a large star tip pipe the cream onto the top of the pie. Serve immediately, and refrigerate leftovers.
2 cups flour
2 cups fresh raspberries
1 cup sour cream, at room temperature
3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
1/4 cup canola oil
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
zest of one lemon
- Preheat oven to 350.
- Line or grease 12 wells of a muffin tin.
- In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
- In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
- Add the dry ingredients to the wet and mix until smooth.
- Fold in raspberries.
- Divide the batter evenly between the wells.
- Bake 15 minutes or until toothpick comes out clean.
- Remove to a wire rack to cool.
3 large apples
2/3 c honey
1 tbsp sugar
1 1/2 tsp cinnamon
3 tbsp butter
- Core apples, but do not pare.
- Cut each in four slices.
- Arrange in shallow buttered baking pan.
- Combine honey, cinnamon and sugar.
- Pour over apples.
- Dot with butter.
- Bake at 350 for 30 to 40 minutes, basting occasionally.
Makes 2 Servings