Cinnamon Streusel Coffee Bundt Cake

Topping:
1/4C light brown sugar
1/8 tsp salt
6 Tbsp all purpose flour
1/2 tsp cinnamon
3 Tbsp unsalted butter, melted

Filling:
1/2C light brown sugar
1 tsp cinnamon

Cake:
5 Tbsp unsalted buter, softened
3/4C granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp sour cream
1C all purpose flour

Icing:
1C powdered sugar
1 1/2 Tbsp milk

Directions:

Preheat oven to 350°F. Lightly grease an 8-inch bundt pan.

In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside.

In a small bowl, combine filling ingredients. Set aside.

In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed.

Divide batter between two bowls, roughly 6 large scoops per bowl.

Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.

Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.

Invert onto a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.

Apple Crisp Pie

1 Ready to Bake Pie Crust
1/2 cup sugar
1/4 cup cornstarch
1/2t ground nutmeg
1/4t ground cinnamon
pinch of salt
6 cups peeled cored and sliced apples
(4-5 medium sized apples)
Lemon juice (optional)

Crumb Topping
1 cup flour
1/2 cup brown sugar packed
1/2 cup butter a little soft
1/2 cup oatmeal (optional)

Set the ready to bake pie crust on the counter till its easy to unroll.

Preheat the oven to 350. Put foil on a cookie sheet large enough to hold your pie to bake the pie on.

I like to double the topping for this pie. I like a lot of crisp ;-) Make the topping first and keep in fridge so its cold when you put it over the apples. Mix all topping ingredients together. I just use my fingers till it crumbs up, oatmeal included. Guess you could use the food processor.

Place the ready made pie crust in the pie plate and just pull the edges straight up. No need to fold them over the endge of the pie plate and make some fancy design. Put this in the fridge also to keep cold while you make the filling.

In a small bowl mix the sugar, cornstarch, nutmeg, cinnamon and pinch of salt. Set aside. In another bowl prep the apples. Peel, core and slice apples into bowl. Sprinkle the lemon juice over the apple slices as needed to keep them from turning brown. Add the dry mixture to the apples and mix well. Sometimes I use too many apples but I like it that way. I also like to cut thick slices.

Now your ready to put it all together. Place the sugared apples into the pie shell moving the apples around so they all fit and pile up. Now top with the crumb topping and pile that high too!

Bake pie on foiled covered cookie sheet for 1 hour and 30 minutes. Check it after 1 hour and see how its doing. One time my oven was too hot and kinda burned the topping. Weird. Not sure why that happened, Anyway, check it.
 

Guacamole

• 2 ripe avocados
• 1/2 tomato minced
• 1/4 cup chopped fresh cilantro
• 3T green pepper minced
• 1 garlic clove minced
• 1/2 onion minced
• 1 1/2 tsp lime juice
• 1/2tsp salt
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Food Processor Crostata Dough

• 2 cups all-purpose flour
• 1 tablespoon confectioners' sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, in 1/4-inch pieces
• 1 large egg beaten with 1/4 cup ice cold water

Instructions

1. Combine the flour, confectioners' sugar, and salt in the bowl of a food processor. Pulse the machine once or twice, to mix. Scatter all of the butter over the flour. Pulse the machine, repeatedly, until the butter is finely chopped and the mixture has a somewhat sandy consistency.
2. Using a fork, beat the egg and cold water in a 1- or 2-cup glass measuring cup. With the machine running, slowly pour the liquid through the feed tube - it should take 6 or 7 seconds to add it - and continue to run the machine just until the pastry STARTS to form large clumps and STARTS to ball up around the blade. Stop the machine as soon as it does.
3. Dump the pastry out onto your lightly floured work surface, pack it into a ball, and knead once or twice. Place on a large piece of plastic wrap and flatten/roll into a large oval about 1/2" thick (slightly less is fine.) Wrap in the plastic and refrigerate for 1 to 2 hours before rolling. Makes enough pastry for one large crostata.

Fresh Tomato Tart

• FOOD PROCESSOR CROSTATA DOUGH
• Filling
• 1/3 cup pesto
• 1/2 cup finely grated Parmesan cheese, divided
• 1 1/2 tablespoons fine cornmeal
• 4 or 5 large, ripe tomatoes, cored, halved, seeded and sliced 1/4-inch thick
• salt and pepper to taste
• 1/4 cup heavy cream or whipping cream

Instructions

1. Prepare and chill the dough as instructed. Get out a large baking sheet, preferably a rimless one. When the dough has chilled, preheat the oven to 400°.
2. On a large sheet of floured parchment or wax paper, roll the dough into an oblong/rectangle slightly less than 1/4-inch thick. If you're using parchment, simply slide the paper onto the baking sheet and trim the paper to the same size as the pan. If you're using wax paper, invert the pastry onto the pan and peel off the paper.
3. Spread the pesto evenly over the pastry, leaving a 1 1/4-inch border all around. Mix 1/4 cup of the Parmesan and the cornmeal in a small bowl. Sprinkle evenly over the pesto.
4. Using about 5 slices per row, make overlapping rows of tomatoes to cover the pesto-d area. Salt and pepper the tomatoes, then fold the edges of the pastry up over the tomatoes. Place on the middle oven rack and bake for 20 minutes.
5. Reduce the heat to 375° after 20 minutes. Slide the tart out, then sprinkle with the remaining 1/4 cup Parmesan cheese. Drizzle the cream here and there over the top. Bake about 30 minutes more, until the tart is bubbly and golden brown. Makes 8 or more servings.

Whole Wheat Zucchini-Nut Bread

• 2 large eggs
• 1/4 cup molasses
• 1/2 cup vegetable oil
• 1/2 cup granulated or brown sugar
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour or King Arthur White Whole Wheat Flour
• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded, unpeeled zucchini (1 small to medium)
• 3/4 cup raisins (golden are nice)
• 3/4 cup chopped walnuts

• 1. Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.

  2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.

  3. Stir the dry ingredients into the wet mixture.

  4. Stir in the zucchini, raisins and walnuts.

  5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Pineapple Upside-Down Cake in a Glass

1 splash of grenadine syrup
1 (1.5 fluid ounce) vanilla vodka
3 ounces pineapple juice
1 maraschino cherry
ice

Fill glass with ice. Splash grenadine over ice. Pour vodka and juice over ice and stir. Top with cherry! Yum!

One Pan Pasta Martha Style

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

1. STEP 1

   Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boilover high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
   
   

2. STEP 2

   Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Aunt Vivians Pecan Pie

1/4 cup butter
1 cup sugar
3/4 cup light corn syrup
3 eggs
1t vanilla
1 3/4 cups pecans
1 pie shell unbaked

Melt butter over low heat. Mix sugar and syrup in the pan then blend in eggs and vanilla. pour into pie shell and add pecans in a pattern that you like. Bake 35 to 40 minutes at 350.

Rum Rum Cake

1 cup chopped or whole pecans

1 package yellow cake mix

1 small package instant vanilla pudding mix 

4 eggs 

1/2 cup water

1/2 cup vegetable oil 

1/2 cup dark rum 

1/2 cup butter

1/4 cup water 

1 cup white sugar 

1/2 cup dark rum

Preheat oven to 325. Grease and flour a 10 inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. Sometimes I keep the pecans whole and lay them in the bundt pan neatly for a pretty presentation. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Towards the end of baking time make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum and pour glaze over top and sides. Allow cake to absorb the glaze and remove the cake from the pan onto a serving plate. Very rich desert but very good. Its great for Thanksgiving and Christmas.

My Mothers Strawberry Pie

3 pints strawberries
1T butter
1 cup sugar
4T cornstartch
6oz cream cheese, room temp
1/4 cup, small bowl of milk
1 pint whipping cream
1/3 cup sugar
1 cap full vanilla
Ready made pie crust

Preheat oven to 450. Bring pie crust to room temp and roll into pie plate. Place holes all over the pie crust by using a fork. Bake the crust for 11-15 minutes or until lightly brown. Let cool.

Rinse and remove green tops of strawberries then divide them in half. Combine half the strawberries with the butter, sugar and cornstarch cooking over medium heat. Stir until thickened. Just keep an eye on it and do not walk away for very long. Let it cool.

After the pie shell is cooled take a spoon, dip into a small bowl of milk and using the back of the spoon scoop out some cream cheese and spread a thin layer onto the pie crust making sure you fill the whole area, all the way up the sides. The milk helps to smooth the cream cheese. Be sure to be gentle enough that you do not break the crust.

The other half of the strawberries can be cut up if they are to big. Place them over the cream cheese. I cut them in half to lay them on the sides of the pie crust and cut them so the end of the berry is facing up but you can do whatever works for you. No one really notices how you lay the strawberries ;-)

Now pour the cooled strawberry mixture over the strawberries in the pie crust. Let it settle with your help if needed. Refrigerate till fully cooled and set. Maybe the next day?

When pie is set its time to make the whipped cream! Place the whipping cream in the mixing bowl. Mix the cream on high till you see it start to thicken.  Add the vanilla and sugar slowly to the cream. Don't just dump it in but don't waste time, taking your time, either. Its all about the timing. It's ready when thickened. Spread over the pie and your ready to serve.

This is the BEST PIE EVER!!!!

Shrimp Ranch Style!

1 bag of large shrimp
1 pkg of dry ranch dressing mix
1 sticle of butter
2 lemons, sliced

Preheat oven to 350. Place butter in jelly roll cookie sheet. Melt butter in oven. Place the sliced lemons over the melted butter. lay fresh shrimp over the lemons. Sprinkle the ranch dressing mix over the shrimp. Put in oven and bake for about 15 minutes. Serve with angel hair pasta. Yum! You can also try this with Italian dressing mix.

Chocolate Chocolate Chip Cookies

1 cup butter, softened

1 1/2 cups white sugar 

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour, I use white wheat

2/3 cup cocoa powder 

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips 

Preheat oven to 350 degrees.  In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

 

 

These are awesome! When Im short on time I bake them as bars in a 13x9 baking dish for about 20 minutes making sure not to over cook them.

Gardiners Southern Dinner

This is not one recipe but a dinner that I make for my family. This dinner has been served in the Gardiner family for many generation and has real southern roots. Here it goes.

BBQ Porkchops - Cook the chops in the oven at 350 for as long as it takes ;-) Smother it with your favorite BBQ sauce.

Rice - I usually use Uncle Bens white rice. 4 cups of water, add salt and bring to a boil. Pour in 2 cups of rice. Boil till the water soaks into the rice.

Stewed Tomatoes- 1 can of stewed tomatoes heated up. To really give yourself a treat add some bacon grease!

Black-eyed peas - 1 can of already seasoned black-eyed peas, heat.

Cornbread - I buy the cheap stuff. Jiffy. Follow the directions on the box. Make this ahead of time.

Now for those of you who are new to this meal you should pour the tomatoes over the rice and if you like, heap a big spoonful of the black-eyed peas over that. Totally awesome!

My Girlfriends Quiche Recipe

store bought pie crust
1/4 cup chopped onion
6 oz chopped ham
1 sm can mushrooms
1/2 cup chopped steamed broccoli
3/4 cup cheddar cheese
9 whole eggs
3/4 cup milk
salt, pepper

Preheat the oven to 350. Roll out your store bought crust into a pie plate. Place the 9 eggs, milk, salt and pepper in a bowl and blend with an immersion blender or use a regular blender. Add the rest of the ingredients and mix well with a spoon. Pour the mixture into the pie shell and bake for over 45 minutes.

CrockPot Ranch Porkchops

package of boneless porkchops, I bought one of those large packages.
2 cans of Cream of Chicken soup, low salt of you can
2 packets of dry Ranch Dressing mix

In crockpot layer porkchops, add the cream of chicken soup, then sprinkle dry ranch dressing all over. Cover and cook on high for 4 hours or for 6 hours on low. Serve with mashed potatoes.

Potato, Cheese and Onion Enchiladas

4 medium potatoes, about 2 lbs
12 oz shredded white cheddar cheese
1/2 cup diced green onion
1 tsp salt
16 oz tomato sauce, 2 small cans
1/4 tsp chilli powder
1 tbs oil
1/2 cup water
12 -8 inch tortillas

 Cook potatoes. Mash potatoes into bowl, add 1/2 of the cheese onion, salt and mix.
In a saucepan combine tomato sauce, chili powder, oil and water. Heat to boiling. Simmer for 5 minutes. I take the sauce and put some on the kitchen counter. Also add some sauce in a 13x9 baking dish.  Lay a tortilla on the sauce on the kitchen counter and coat both sides with the sauce. This gets messy. Put 1/2 cup of the potato mixture on each tortilla and roll up. Place in the baking dish. Top with sauce and cheese. Bake for 15 minutes. Serve with salsa and sour cream. The kids love this. Its not too spicy for them.

Daniel's Favorite Hashbrown Casserole

1 cup thinly sliced green onion
2 cups shredded cheddar cheese
2T butter
1/4t pepper
1 32oz frozen southern style hash brown potatoes, slightly thawed
1 16oz sour cream
1 10oz cream of mushroom
1/2t paprika

Preheat oven to 350. Combine first seven ingredients in large bowl. Spoon into a 13 x 9 backing dish coated with cooking spray. Sprinkle with paprika. Bake for 1 hour or until bubbly or crispy on the edges. Yum!

The Best Chocolate Sheet Cake. Ever. From PW.

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Provencal Flank Steak

1 tablespoon minced garlic
1 teaspoon dried rosemary
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 cup honey
1 cup soy sauce
1/2 cup red wine
1 1/2 pounds flank steak

Place steak in resealable freezer bag (labeled and dated.) Combine remaining ingredients in a large bowl and pour into freezer bag with steak. Marinate overnight or freeze for up to 3 months.

To cook: If frozen, thaw completely. Prepare broiler or hot grill. Remove steak from marinade and sear on both sides, about 5 minutes per side. Meanwhile, pour marinade into a saucepan and boil over high heat for 5 minutes. Slice steak into thin slices across the grain. Drizzle marinade over steak and serve. *recipe courtesy of Dream Dinners*