To The Manor Born Pound Cake
My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries.
INGREDIENTS
1 Cup Packed Light Brown Sugar
1 Cup Softened Butter
5 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
Sweetened Whipped Cream
Assorted Berries
Preheat your oven to 350º F. Grease and flour a 9x5x3 inch loaf pan. In a large size bowl, beat the sugar and butter until fluffy. Beat in the eggs one at a time. Add the vanilla. In a separate bowl combine the flour, baking powder and kosher salt. Gradually add the flour mixture into the sugar mixture. Pour the batter into the loaf pan and bake for 1 hour. Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely. Garnish with berries and whipped cream. Serves 8
Sweetened Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla. Beat on medium high until soft peaks form. Serve immediately or refrigerate up to 3 hours.
Chinese Egg Rolls
Egg rolls are often used as appetizers or you may use them as a main dish. The pancake-like skins are available at many grocery stores, but especially at Asian specialty stores or you can make your own.
INGREDIENTS
Skins
1 Cup Unbleached Flour
2 Cups Water
2 Eggs
1/2 Teaspoon Kosher Salt
In a medium size bowl add the flour. Gradually add the water and stir. Beat in the eggs and kosher salt. Grease a medium size skillet and heat over a low heat. Beat the batter once more and pour 1 tablespoon of the batter into the skillet. Let the batter spread over the surface of the pan to form a very thin and flexible pancake. When it shrinks away from the sides turn and let it set on the other side. DO NOT let it become brown or crisp. Remove and repeat until you have cooked all of the batter. Place in a dish and cover with a damp cloth until you are ready to use.
Filling
3 Tablespoons Vegetable Oil
1/2 Cup Chopped Celery
3/4 Shredded Cabbage
4 Chopped Scallions
1/2 Cup Diced Shrimp
1/2 Cup Diced Cooked Pork
1/2 Cup Chopped Water Chestnuts
1/2 Cup Bean Sprouts
1 Minced Garlic Clove
1/4 Cup Soy Sauce
1 Teaspoon Grated Ginger
1/2 Teaspoon Sugar
In a large skillet or wok heat the oil over a medium high heat for 1 minute. Add the celery, cabbage and scallions and stir fry for 1 minute. Add the shrimp and cooked pork and cook for 3 minutes. Add the water chestnuts, bean sprouts, garlic ginger and sugar. Cook for 5 minutes. Remove from the heat and let cool. Place 4 tablespoons of the filling in the rectangular shape on the center of each pancake. Fold up like and envelope. Seal the last flap with a paste made of :
1 Tablespoon Flour
2 Tablespoons Cold Water
Deep fry each egg roll into a deep fat fryer heated to 375º F or use oil about 1 inch deep in a skillet and fry the egg rolls until golden brown. Serve with Chinese Mustard, Soy Sauce or Sweet & Sour Sauce. Makes 12 Egg Rolls.
Sweet & Sour Sauce:
Heat in a saucepan: 1/2 Cup Pineapple Juice, 3 Tablespoons Vegetable Oil, 2 Tablespoons Brown Sugar, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Pepper and 1/4 Cup Mild Vinegar. Makes 2 1/2 Cups
Peanut Butter Fudge
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
INGREDIENTS
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
Honey Boo Boo Pork Ribs
Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!” I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.
INGREDIENTS
2 Pound Rack of Baby Back Pork Ribs
2 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Smoked Paprika
1 Tablespoon Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Cup Malt Vinegar
1 Cup Honey
1 Tablespoon Hot Pepper Sauce
Preheat your oven to 350º F. In a medium size bowl combine all of the ingredients except for the ribs. Set aside. In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side. Remove from the heat. On the bottom on a glass baking dish smear some of the sauce. Place the ribs into the baking dish and pour the rest of the sauce over the ribs. Bake covered for 1 hour. Remove the lid and bake for 45 more minutes. Remove from the oven and let cool for 10 minutes. Transfer to a serving platter and serve warm. Serves 4
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
Winter Potato Salad
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
Hot Hot Wings
Why go to Hooters for hot wings when you can make them at home. Never mind…I just realized that’s not why someone would go to Hooters. Make my Hot Hot Wings at home and you’ll be a happy camper.
INGREDIENTS
3 Pounds Chicken Wings
2 Tablespoons Chili Powder
1 Tablespoon Dried Oregano
3 Tablespoons Olive Oil
1 Teaspoon Ground Cayenne
3 Minced Garlic Cloves
1 Cup Chili Sauce (I Use Sriracha Chili Sauce)
1/4 Cup Honey
3 Tablespoons Malt Vinegar
3 Tablespoons Soy Sauce
2 Tablespoons Brandy
Dried Parsley For Garnish
Split the chicken wings at the joints and remove the tips. Place the wings in a large zip lock bag. Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake. Place in the fridge for 2 hours. If you need to use two bags then use two bags. Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper. Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp. While the wings are baking prepare the wing sauce in a medium size pan. Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat. Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy. Bring the sauce to a boil and then turn the heat down to a simmer. Simmer for 20 minutes while stirring occasionally. Turn the heat off and put a lid on the pan and let sit until ready to use. When the wings are done remove from the oven and place into a large bowl. Pour the chili sauce over the wings and dredge until all wings are completely coated. Transfer to a serving platter. Serves 6
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
