Ingredients
1/2 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 tablespoons ground cinnamon
1 teaspoon baking soda
1 1/2 cups milk
1/2 cup chopped walnuts
Directions
Thoroughly grease bottom and sides of a 2-quart heat proof mold or 9 inch bundt pan. Sprinkle with white sugar and tap out excess.
n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
In separate bowl, stir together flour, cocoa, cinnamon and baking soda; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
Spoon batter into a greased mold. Cover with piece of greased aluminum foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
Place a rack in la large kettle or pot; pour in water to top of rack. Heat water to boiling; place mold on rack. Reduce heat. Cover kettle and steam cake over simmering water for hour and 25 minutes or until cake tester inserted in center comes out clean. (Add water, as needed, during steaming to keep water at rack level.) Remove mold from kettle; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.
Friday, August 12, 2011
Recipe : Bunch's Crab Casserole
Ingredients
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/2 cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/2 cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
Recipe : Barbequed Steelhead Trout
Ingredients
2 pounds steelhead trout fillets
1/4 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup barbeque sauce
Directions
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
2 pounds steelhead trout fillets
1/4 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup barbeque sauce
Directions
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
Recipe : Apricot-Ginger Asparagus
Ingredients
1/2 pound fresh asparagus, trimmed
1/4 cup apricot preserves
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon ground cinnamon
1 pinch ground ginger
Directions
In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.
In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus.
1/2 pound fresh asparagus, trimmed
1/4 cup apricot preserves
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon ground cinnamon
1 pinch ground ginger
Directions
In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.
In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus.
Recipe : Baked Candied Tomatoes
Ingredients
3 cups canned tomatoes
1 1/2 cups white sugar
4 slices white bread
6 tablespoons butter
1 pinch ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C).
Mix together the tomatoes and sugar; pour into 1 1/2 quart casserole dish.
Crumble bread and cover tomatoes. Place sliced butter on top, sprinkle with cinnamon. Bake for 1 1/2 to 2 hours or until thickened, pressing bread down often.
3 cups canned tomatoes
1 1/2 cups white sugar
4 slices white bread
6 tablespoons butter
1 pinch ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C).
Mix together the tomatoes and sugar; pour into 1 1/2 quart casserole dish.
Crumble bread and cover tomatoes. Place sliced butter on top, sprinkle with cinnamon. Bake for 1 1/2 to 2 hours or until thickened, pressing bread down often.
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