Sour Cream Coffee Cake (Fine Dining Magzine)

I received this recipe from a friend at work. It is fabulous. I follow a few food blogs and noticed it on them also so it is a good one, just a little time consuming. I used all purpose flour in mine and used my mini chopper to grind the sugar to a finer consistency. And I also did not follow the cake directions exactly I sifted all the dry ingredients together and in my Bosch mixer I put in the eggs, sour cream and vanilla and whipped a minute or so then gradually added the dry ingredients to it. It worked fine, don't sweat the instructions.

Streusel Topping
2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt

Filling
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder

Cake
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Directions
1Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10" tube pan with a removable bottom.

2Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

3Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.

4Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.

5On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.

6Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the fillinf with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don't lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.

7Insert a table knife 1" from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1" apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.

8Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.

9Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.

10Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn't release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.

11Fold a 12" square of aluminum foil into quarters. Measure 1 1/4" from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.

12Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.

13Can be frozen up to 3 months.

Chocolate Mousse

Melt together in double boiler over hot not simmering water and stir until smooth, remove from heat and cool test a small amount you want temp warm to touch on your bottom lip.
4 1/2 oz chocolate
2 Tbsp butter
2 Tbsp water

Whip until soft peaks form and put in refrigerator
1 Cup heavy whipping cream

Break and seperate into dfferent bowls
3 eggs

Whip the egg whites until foamy and beginning to hold their shape. Sprinkle in sugar and beat until soft peaks form. When the chocolate has cooled enough add the egg yolks and gently stir in 1/3 of the cream then fold in 1/2 the egg whitesuntil just incorporated then fold in the rest of the whites and finally the remaining cream. Spoon into desired dessert dishes or spread on your favorite cake and place in refrigerator to fully set.

Mousse can keep in the refrigerator for 1 day.

Key Lime Pie

Adapted from allrecipes
Courtesy of mybakingaddiction.blogspot.com

Ingredients
1 (9 inch) prepared graham cracker crust (or make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe's Key Lime Juice
1 tablespoon grated lime zest

Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! (The mini pies took about 10 minutes to form the bubbles) Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Camille's Carrot Cake

This is a recipe I have adapted to make a moist cake unlike some of the dry cakes you find with the chunks and such in it. I prefer a smooth creamy moist cake.

4 eggs well beaten
1 cup brown sugar
1 cup sugar
1 1/2 cup vegetable oil
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamin
1 1/2 tsp nutmeg
2 cups finely grated carrots
1 cup finely grated apple
1 cup coconut
8 oz crushed pineapple (well drained or cake is wetter)
1 can sweetened condensed milk (RESERVE until cake is baked, poke holes w/ knife and pour over warm cake and allow to soak in don't pour entire can over cake, let 1st layer soak in and add a second layer if you prefer a moister cake)

Preheat oven to 325 degrees. Grease 8" cake pans. Put pineapple in sieve to drain. Beat eggs in bowl. Add sugar and beat till light and fluffy. Ad oil and mix well. Put in dry ingredients and beat till smooth. Stir in remaining ingredients and mix well then pour into greased cake pans. Bake 40 minutes. If you use a 9x 13 pan beware and reserve a little batter or pan will overflow and adjust your baking time aprox 15 min longer depending on your oven so watch it the first time and make a note on your recipe.

Guacamole

1 to 2 avocados
2 to 3 tbsp lemon juice
1 tsp Mrs. Dash

Smash avoados with a fork until desired consistency and add juice and seasoning. Keep covered chilled until ready to serve.

Catalina Pasta Salad

12 oz pasta cooked and drained
5 tbsp italian dressing
5 tbsp catalina dressing
1 tomato cubed
3/4 cup brocolli flowerettes sliced into small pieces
1 green onion chopped
1/2 cup grated cheddar cheese

Taco Salad

This recipe garnered mixed reviews at the dinner table. This comes from a family who love my tacos (which I am not a huge fan of) so this was different from the expected however, it was mostly because this had tomatos and lettuce which all are not a fan of. So we have the thumb meter to gague the likeability of the meal. Up = good down = bad and sideways = it was ok, but please don't make very often :) The official review 3 yes it is tasty, 2 no, and 1 it's just ok by the tail end of the family. Overall I rate this as yummy and please try.

1 lb ground beef browned and rinsed
2 tsp taco seasoning

mix first 2 ingredients and set aside

1 can black beans
4 fresh tomatoes cubed
1 avocado cubed
4 green onions diced
2 cups grated cheese
8 oz. thousand island dressing
1 bag lettuce or 1 1/2 head lettuce Add lettuce only when ready to serve as it sits it soggs.

Optional ingredients:
sliced olives
sour cream to top
guacamole
hot sauce
salsa

Lehi Roller Mills Strawberry Germade

This is purely my addiction of a creamy smooth sweet breakfast cooked cereal. I love this stuff so I just had to share with you.

Mini Turnovers

1 pie crust for double crusted pie

1 can fruit pie filling

or

Fresh fruit compote:

1/2 cup raspberries
1 cup blueberries
1/2 cup sugar
1 tsp water
1 to 3 Tbsp cornstarch

Mash with potato masher part of the fruit for a juicier filling. Cook over medium heat add cornstarch and cook until thckened to your preference also only add enough cornstarch for your preference. Place a generous spoonfull onto your prepared pie crust and fold into turnover style or if you have a turnover press (I have the pampered chef circular press) then cut into the circles and press edges together after placing the fruit filling.

Just a tip - roll the crust a little thinner and try to thicken the berry juices if you like the filling with the fruit otherwise these can turn out with lots of crust and little filling.

Brush top of crust with milk and sprinkle sugar.

Bake at 375 degrees until crust is a light brown bout 10 minutes.

Fresh Strawberry Pie

1 9" pie crust

4 cups sliced fresh strawberries
1 box "Danish Desset"
1 3/4 cup cold water

Pour the cold water into a medium saucepan and add the Danish Dessert. Stir over medium heat using a whisk stir constantly it will start to thicken as it cooks and then will start a slow boil. Let it boil so as it is stirred the boil continues for 1 minute. Add the strawberries to the gelled topping and gently stir to coat and immediately pour into the cooled pie crust.

Chill 3 to 4 hours until set. Serve with fresh whipped cream.

Brownies

1 cup butter softened
2 cups sugar
4 eggs
2 tsp vanilla
2/3 cup cocoa
1 cup flour
1/2 tsp salt
1/2 tsp baking powder

Combine all ingredients until smooth and spread in a greased 9 x 13 glass baking dish and cook at 350 degrees for 45 to 55 minutes.

Frosting:

12 tbsp butter
12 tbsp cocoa
4 tbsp honey
4 tsp vanilla
4 cups confectioners sugar
(The frosting was a little dry in my opinion so I added I think 3 Tbsp milk one at a time until it was creamier and more spreadable.)

This is a very moist brownie, rich chocolate flavor.

Strawberry Jam (Freezer)

3 1/4 cups crushed berries
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 cup light corn syrup

Remove stems from strawberries wash and crush one cup at a time with a potato masher. If using black or red raspberries or blackberries or elderberry sieve 1/2 cup pulp to remove some seeds.

Directions:
1. wash and rinse containers 1 to 2 cups in size w/ tight lids.

2. Prepare fruit as directed one cup at a time with potato masher for best results. If using food processor, pulse to very finely chop. DO NOT PUREE.

3. Measure exact amount of prepared fruit along with lemon juice into large bowl.

4. Measure exact amount of sugar int separate bowl. (Reducing sugar or using sugar substitutes will result in set failures.)

5. Gradually stir in 1 box pectin into fruit mix thoroughly. Set aside 30 minutes, stirring every 5 min. to dissolve pectin thoroughly.

6. Pour 1 cup light corn syrub into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.

7. Stir in sugar gradually stirring constantly until sugar is no longer grainy.

8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing and cover.

9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Freeze up to 1 yeaar. Thaw in refrigerator.