December 9, 2010

Sour Cream Spice Cake

2 + 1/4 cup all-purpose Flour
1 + 1/4 cup packed Brown Sugar
3/4 cup Golden Raisins, chopped
1 cup Sour Cream
1/2 cup Walnuts, chopped
1/2 cup Butter or Margarine, softened
1/2 cup Water
2 teaspoons Cinnamon
1 + 1/4 teaspoons Baking Soda
1 teaspoon Baking Powder
3/4 teaspoon Cloves
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
2 large eggs
Cinnamon Cream Cheese Frosting (recipe to follow)

1. Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13x9 inch pan or two 2-inch or 9-inch round pans or one 9x2-inch heart pan. 

2. In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,
scraping bowl occasionally. Pour into prepared pan(s).

3. Bake 13x9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting. 

Cinnamon Cream Cheese Frosting

1 package Cream Cheese (8 ounces), softened
1/4 cup butter, softened
1 teaspoon Vanilla
1 teaspoon Cinnamon
2 to 3 teaspoons Milk
4 cups Confectioners' Sugar

1. In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.

2. Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.

3. Frost cake and store in refrigerator or in a cool place. 

Pizza Soup

1 cup. chopped onion
1 cup. chopped green sweet pepper
1 cup. sliced fresh mushrooms
1 cup. halved, sliced zucchini
1 14oz. can. beef broth
1 14-1/2oz. can. Italian style tomatoes, undrained and cut up
1 8oz. can pizza sauce
4 oz. cooked smoked sausage links, thinly sliced
1/2 tsp. pizza seasoning
1/2 cup. shredded mozzarella cheese

   In a medium saucepan combine onion,sweet pepper,mushrooms, zucchini, and 1/4 cup of the beef broth. Bring to boiling; reduce heat. Simmer, covered for 5 minutes.
   Stir in the remaining beef broth, the undrained tomatoes, pizza sauce, sausage, and pizza seasoning. Simmer for 5 to 10 minutes more or until vegetables are tender. Top each serving with cheese.

Makes: 6 servings

Spicy Peanut Pork Chops

Prep: 20 minutes, Cook: 6 to 8 hours on low or 3 to 4 hours on high, Makes: 8 servings.


8 boneless pork chops, cut 3/4 inch thick ( about 2 pounds total )
1 Tbsp. cooking oil
2 C. shredded carrots
2 med. onions, chopped
1 14oz. can. light coconut milk
1/2 C. chicken broth
1/2 C. creamy peanut butter
1/2 tsp. crushed red pepper
      Hot cooked basmati rice or Chinese cabbage (napa)

   In a large skillet brown pork chops, half at a time, in hot oil, turning once.
   Place carrots and onions in a 3 1/2 or 4 quart slow cooker. In a medium bowl combine coconut milk, chicken broth,peanut butter, and crushed red pepper; pour over vegetables. Place chops on top of vegetables.
   Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
Serve over rice.

CAJUN BOURBON CHICKEN


1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 teaspoon paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Season with salt and pepper, to taste.
Submitted by: CM