Well. Just six weeks ago my husband and I moved from one side of the country (east) to the southwest again. Now that the move is over fro...
Thursday, February 2, 2012
As the winter months have been mild, it nevertheless has catapulted me into the kitchen as cooler weather always does. My husband has been on a "behavior modification" but this does not deter me from preparing sumptuous foods and deserts. I have a couple to share and a few more which I am still in the process of testing. Enjoy!
SCARLETT O'HARA's BROWN SUGAR POUND CAKE
3 Cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
1 pound brown sugar
1 cup granulated sugar
5 eggs, at room temperature
3/4 cup milk
1/4 cup dark rum (plus 2 T more)
2 teaspoons vanilla extract
1 cup chopped pecans
Sweetened whipped cream
Sliced berries (add 2 T rum and let them sit for 30 minutes)
Preheat over to 325 degrees F.
Grease and flour a 12 cup Bundt pan.
Sift together flour, baking powder and salt; and set aside. In mixer bowl cream butter until light. Gradually add sugars and continue beating until very light and fluffy. Beat in eggs one at a time, beat well after adding each additional egg. Combine milk, rum and vanilla. Add to batter alternately with dry ingredients. Fold in nuts last.
Pour into prepared pan. Bake 1 hour 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack 30 minutes; remove from pan and cool.
Wrap and store at room temperature 24 hours before serving. Before serving combine 1 cup of powdered sugar with 2 T rum and stir till smooth. Drizzle over the cake. Serve with sweetened whipped cream and sliced berries.
Makes 20 servings, ~ 400 calories each without sweetened cream.
Fast and Dirty Lava Brownies
1 Box your favorite brownie mix
3 eggs, room temp
3 egg yolks, room temp
3 Tablespoons coffee or coffee liqueur
1 stick butter
1 cup chopped chocolate, good quality (you may substitute Toll House)
Preheat oven to 400 degrees. Put butter in microwave bowl and nuke for 1 minute in your microwave. Stir mixture well and melted and creamy. Set aside.
Using an electric mixer add eggs and egg yolks to a medium bowl. Beat for 6 minutes. Add brownie mix to the eggs and mix, add coffee and stir in the chocolate mixture. Grease 12 muffin cups and add mixture 3/4 full. Bake for 12 minutes.
Brownies should be soft, warm and gooey in the middle. Serve with ice cream and more chocolate.