Blueberry Buckle

Ingredients

Cake
2 C plus 2 Tbsp. all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp. unsalted butter, softened
3/4 C sugar
1 large egg
1/2 C milk
1 pint Blueberries

Topping
4 Tbsp. unsalted butter
1/2 C sugar
1 large egg
1/2 tsp cinnamon

Directions
Cake
1. Preheat oven to 375 degrees. Grease an 8″ springform pan.
2. Combine flour, baking powder and salt. Set aside.
3. Cream the butter and sugar until light and fluffy. Beat in egg. Add flour mixture, 1 cup at a time, alternating with milk. Saving the 2 Tbsp of flour.
4. Toss the 2 Tbsp of flour with the berries. Fold the berries gently into the cake batter. Our the batter into prepared pan and set aside.

Topping
1. Combine the topping ingredients with a fork until crumbly. Sprinkle this evenly over cake batter.

2. Bake for 1 hour or until a tester in the center of the cake comes out clean.
3. Allow to cool, then run knife around edge before releasing springform and removing outer ring.

Brown Sugar Pound Cake with Berries and Crème Fresh

The crème fresh takes 24-36 hours to set up. If you want to serve it with the pound cake than plan time accordingly. You can always substitute sour cream if you don’t want to go to the effort. I know it sounds weird to put sour cream on a cake, but the contrast of the sweet cake, liqueur, and sour cream is wonderful.

Ingedients

Cake ingredients
Butter to grease the pan
granulated sugar to dust the pan and sweeten the berries
1/2 C unsalted butter, slightly softened
1 C brown sugar
4 large eggs
pinch of salt
1 tsp vanilla
1 tsp grated lemon zest
1/2 tsp allspice
2 C unbleached flour
3 Tbsp. sour cream
1/2 C toasted almonds, finely ground
4 C mixed fresh berries
1/4 C raspberry or blackberry liqueur
1 C pasteurized whipping cream, NOT ultra-pasteurized
1 Tbsp. buttermilk

Directions
Crème Fresh
1. In a container with a lid, combine whipping cream and buttermilk. Cover and shake for 30 seconds. Store at room temperature until thickened. 24-36 hours. Then refrigerate. This will keep in the refrigerator for 5-7 days

Cake and Berries
1. Wash berries and set aside.
2. Preheat oven to 350 degrees, butter a 9″ loaf pan. Sprinkle bottom and sides lightly with sugar, shake out excess.
3. With an electric mixer, cream butter until smooth. Add brown sugar gradually and beat until light. Add eggs one at a time, beating well after each one.
4. Beat in salt, vanilla, lemon zest and allspice. On lowest speed, add in 1 C of flour and beat just until blended. Add sour cream and beat to blend. Add remaining flour and almonds, beating just until blended. The batter will be thick and sticky,
5. Pour batter into prepared pan and smooth top. Bake for 1 1/4 hour or until top is firm and toothpick inserted into the center comes out clean. Cool in pan for 2 minutes, remove from pan and cool right-side up.
6. In a medium bowl, combine berries and liqueur. Add sugar if the berries are not sweet enough. Let berry mixture sit at room temperature for 15 minutes.
7. Slice pound cake thin slices and serve with berries on top or on the side. Serve with a pitcher of cold crème fresh.

Fruit Crisp

Topping Mixture
6 Tbsp all purpose flour
1/4 C brown sugar
1/4 C sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
5 Tbsp. unsalted butter, cut into 1/2″ pieces and chilled
3/4 C pecans or whole almonds, coarsely chopped, if mixing by hand , then chop finely.

Fruit Mixture
2 1/2 pounds apples, nectarines, peaches, pears or plums. (6 C cut).
1/4 C sugar
1 1/2 Tbsp. lemon juice
1/2 Tbsp. lemon zest

Directions
1. Preheat oven to 375 degrees.
2. Put flour, sugars, cinnamon, nutmeg and salt in a food processor. Add butter and pulse until mixture looks like coarse cornmeal. Add nuts and pulse until it looks like coarse sand. Do not over-process or mixture will look like a smooth cookie-dough-like texture. Refrigerate mixture while preparing fruit or at least 15 minutes
3. Toss fruit, sugar, lemon juice and zest. If using plums add 1 Tbsp tapioca.
4. Scrape fruit mixture into a 8×8 pan or a 9″ deep dish pie pan. Top evenly with chilled topping.
5. Bake for 40 minutes. Then increase temperature to 400 degrees; bake until fruit is bubbling and topping is a deep golden brown. About 5 minutes.

To make a bigger crisp, double all ingredients and use a 9×13 pan and bake for 55 minutes at 375 degrees without increasing the temperature.


APPLE-RASPBERRY CRISP
Follow recipe for fruit crisp, reducing amount of cut apples to 5 cups and adding 1 cup of raspberries to apples.


PEACH-BLUEBERRY CRISP
Follow recipe for fruit crisp, reducing amount of cut peaches to cups and adding 1 C fresh blueberries and 1 Tbsp quick-cooking tapioca to fruit mixture.

Wow Sour Cream Cake

Ingredients
1 C butter, softened
2 C sugar
2 eggs
1 C sour cream
1 tsp vanilla
2 C all-purpose flour or 2 1/2 C cake flour
1 tsp baking powder
1/2 tsp. salt
1/2 C chopped toasted walnuts
2 Tbsp. brown sugar
1 tsp cinnamon

Directions
1. Preheat oven to 350 degrees. Grease sides and bottom of a 9″ tube pan.
2. Use an electric mixer and beat butter and sugar together until the mixture is creamy. Beat in eggs.
3. Fold in sour cream and vanilla, mixing until just well blended.
4. Stir together the flour, baking powder and salt. Fold into the sour cream mixture just until the flour can no longer be seen. Spoon into prepared pan.
5. Stir together walnuts, brown sugar and cinnamon. Sprinkle mixture evenly over the top of the cake, pressing down lightly so that it will adhere to the batter.
6. Bake for 45-50 minutes or until a wooden toothpick inserted into the center come out clean.

If using the cake flour, omit the baking powder and salt.

Easy-Do Fudge

Ingredients

3 C sugar
2/3 C evaporated milk
3/4 C butter or margarine
1 (12 oz) pkg semi-sweet chocolate chips
1 1/2 C marshmallow creme
1/2 c pecan pieces, optional
1/2 tsp vanilla

Directions
1. Grease a 9×13 pan.
2. Combine sugar, milk and butter in a large saucepan; heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees). Remove from heat.
3. Add remaining ingredients; stir vigorously until well blended. Pour into prepared pan. Cool and cut into squares. Makes about 3 pounds of fudge.

Texas Sheet Cake with Frosting

Ingredients

Cake
2 C sugar
2 C flour
dash of salt
1/2 C Crisco
1 1/2 C margarine or butter
1 C water
4 Tbsp cocoa
1/2 C buttermilk
2 eggs, well beaten
1 tsp. soda
1 tsp. vanilla

Frosting
6 Tbsp. butter or margarine
3 Tbsp. cocoa
1 1/4 C milk
2 1/2 C plus 2 Tbsp. powdered sugar
1 tsp vanilla
3/4 C chopped nuts, optional

Directions
1. Preheat oven to 400 degrees. Grease and flour and large cookie sheet or jelly roll pan.
2. In a large bowl, sift together sugar, flour and salt. Set aside.
3. In a large saucepan, combine Crisco, margarine, water and cocoa. Bring to boil. Pour over flour mixture while still hot. Stirring well.
4. Add buttermilk, eggs, soda, and salt to mixture in bowl. Stir well and pour into prepared pan. Bake for 20 minutes.

Frosting
1. In a saucepan combine, margarine, cocoa, and milk; bring to a boil. Remove from the heat and add powdered sugar, vanilla and chopped nuts, if desired.
2. Spread over cake while both are still hot.

Sorghum Pecan Bars with Frosting

Ingredients
2 C flour
1/2 tsp. baking soda
1/2 C light brown sugar
1/2 C butter, softened
3/4 C sorghum
1 large egg
2 tsp. vanilla
1 C pecans, chopped

Frosting
1/2 C butter, softened
2 oz cream cheese
1 Tbsp. brown sugar
3 Tbsp sorghum
1/4 C confectioners sugar
toasted pecan halves for garnish

Directions
1. Preheat oven to 325 degrees. Grease an 8×8 pan.
2. In a medium bowl combine flour and soda.
3. In a large bowl blend sugar and butter to form a grainy paste. Add sorghum, egg and vanilla. Beat at medium speed until smooth. Add flour mixture and pecans. Beat at low speed just until combined.
4. Pour batter into prepared pan and smooth top with spatula. Bake for 40 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then invert onto a cooling rack; cool completely before frosting.

Frosting
1. In a medium bowl, cream butter and cream cheese. Add brown sugar and sorghum, beating until smooth. Reduce mixer speed and slowly add confectioners sugar, mixing until smooth.
2. Spread frosting on cooled bars, cut and garnish each with a toasted pecan half.

Sour Cream Crunchy Chicken

Ingredients

2 pounds boneless, skinless chicken breast
2 C sour cream
1 Tbsp Worcestershire sauce
1/2 tsp seasoned salt
1 tsp garlic powder
1/2 tsp garlic salt
1 (16 oz) pkg seasoned stuffing mix, crushed
1/4 C butter, melted

Directions
1. Flatten chicken breast to about 1/2″. Set aside.
2. Combine sour cream, Worcestershire sauce and seasonings. Coat chicken in sour cream mixture and let marinade overnight.
3. Preheat oven to 375 degrees.
4. Coat marinated chicken in the crushed stuffing mix. Pour melted butter over chicken breast. Bake 30 minutes.

Turkey Noodle Casserole

Ingredients

1 can mushroom soup
2/3 C milk
1/2 tsp salt
1/4 tsp. pepper
1/2 tsp poultry seasoning
1 (8oz) cream cheese, softened
1 C cottage cheese
1/2 C onion, chopped
1/3 C green pepper, chopped
1 (14 oz.) can artichoke hearts, chopped
3 C diced, cooked turkey
8 oz. egg noodles, cooked
1 1/2 C bread crumbs
1/4 C butter, melted

Directions
1. Preheat oven to 375 degrees. Grease a 9×13 pan.
2. Combine soup, milk, salt, pepper and poultry seasoning in saucepan and heat through. Keep warm.
3. In a separate bowl, combine cream cheese, cottage cheese, onion and green pepper. Fold in artichokes and turkey.
4. Place half the noodles in the prepared pan. Spread with half the cheese mixture, then half the soup mixture. Repeat layers again. Top with bread crumbs drizzle with melted butter.
5. Bake for 30 minutes. Serves 6-8.

French Onion Soup

Ingredients
2 Tbsp. butter
2 Tbsp. oil
1 3/4 C thinly sliced onion
3 (14 1/2oz) cans beef broth
salt and pepper to taste
4 slices French bread, toasted
1/4 C Gruyere cheese, shredded

Directions
1. Heat oil and butter in a skillet, add onions and cook until golden brown. Add broth and bring to a boil; reduce heat and simmer for 20 minutes, add salt and pepper.
2. Divide soup between 4 oven safe bowls. Top with toasted french bread and sprinkle with cheese.
3. Broil till cheese is melted and lightly browned.