Posts made in February, 2010

Coffee Cake- Almond Bundt

Posted by on Feb 25, 2010 in Recipes | Comments Off

 

Gracehill Bed and Breakfast, Townsend, TN
www.GracehillBandB.com
info@GracehillBandB.com
865-448-3070

Almond Bundt Cake

Almond Bundt Cake

A Slice of Almond Bundt Cake

A Slice of Almond Bundt Cake

Filling:
8oz package of almond paste, chopped
1/2 cup powdered sugar
1/2 stick of butter
Cook almond paste, powdered sugar and butter over medium heat, stirring constantly, until smooth, remove from heat. Set aside. Do this first so it can cool down.

 

Cake:
3 cups flour
1 ½ t baking powder
1 ½ t baking soda

¾ t salt
1 ½ cups granulated sugar
1 ½ sticks butter, softened not melted
1 ½ t vanilla
3 eggs
1 ½ cups sour cream
1-2 cups sliced almonds

Heat oven to 325 degree. Grease a 12-cup Bundt cake pan. Mix flour, baking powder, baking soda and salt. Beat granulated sugar, butter, vanilla and eggs in a large bowl with an electric mixer on medium speed for 2 minutes. Beat in flour mixture alternately with sour cream on low speed, beating until smooth after each addition. Layer as shown below in the pan. I used to divide the almonds into 4 parts, but it does not slice well when they are on the top after it is flipped over (the bottom of the Bundt pan after it is greased), so divide them into three parts.

Layer on bottom of greased Bundt:

1/3 layer of batter
½ layer of filling
sprinkle on 1/3 to 2/3 cup of almonds
1/3 layer of batter
½ layer of filling
sprinkle on 1/3 to 2/3 cup of almonds
1/3 layer of batter
remaining 1/3 to 2/3 cup of almonds

Bake about 1 hour until toothpick inserted near center comes out clean. Cool 20 minutes and remove from pan. Dust lightly with powder sugar. Leftovers freeze well.

Read More

Waffles- Wild Rice Pecan

Posted by on Feb 25, 2010 in Recipes | Comments Off

Gracehill Bed and Breakfast, Townsend, TN
www.GracehillBandB.com
info@GracehillBandB.com
865-448-3070

Makes  5 Belgium size waffles

Doesn't Look Like Much, but Tastes Wonderful, Wild Rice Pecan Waffle

Doesn't Look Like Much, but Tastes Wonderful, Wild Rice Pecan Waffle

2 eggs
1 ½ cups all-purpose flour
1 ¾ cups milk
5 ½ T of butter, melted
2 T packed brown sugar
4 t baking powder
1 t vanilla
¼ t salt
¾ cup cold cooked wild rice
1 cup chopped fine pecans

Beat with electric mixer just until well mixed the first 8 ingredients.  Stir in Rice and Pecans and bake on a waffle iron.  When you take the waffle off your waffle iron let it sit on a wire rack for 10-15 seconds before putting it on a plate.  Helps keep them crisp.   If you make a small box of wild rice you will have some left.  I divide it into baggies and freeze the leftover rice.  It will make several recipes.  Serve the waffles with butter and maple syrup or honey butter.  For honey butter mix equal amounts of slightly softened butter with honey.  Example, ½ cup butter, ½ cup honey.  Refrigerate leftover honey butter.

Read More

Soup- Taco Soup

Posted by on Feb 25, 2010 in Recipes | Comments Off

Gracehill Bed and Breakfast, Townsend, TN
www.GracehillBandB.com
info@GracehillBandB.com
865-448-3070

Taco Soup

Taco Soup

1 ½#lbs ground beef
can pinto beans-don’t drain
1 can chili beans-don’t drain
2 cans corn-drained
3 cans diced tomato
1 can Rotel tomatoes
3 beef bouillon cubs
2 cups water
1 package dry taco mix
1 package ranch dressing mix
1 T ground cumin

Sour Cream
Shredded Cheddar Cheese
Regular Style or Scoop Variety Frito’s

Brown your beef, drain off fat then combine all ingredients in a pot.  Simmer for 30-45 minutes to blend.  Ladle into bowls and garnish top generously with shredded cheddar cheese, sour cream and Fritos.

Read More

Soup- Tortellini

Posted by on Feb 25, 2010 in Recipes | Comments Off

Gracehill Bed and Breakfast, Townsend, TN
www.GracehillBandB.com
info@GracehillBandB.com
865-448-3070

12 cups beef bullion
2 cups red wine
4-14 1/2oz cans of tomatoes (salt free)
2-8oz cans tomato sauce (salt free)
2 cups onions chopped
2 cups carrots sliced
4 cloves garlic minced
1 t dried basil
1 t lemon pepper
1 t dried oregano
1 green pepper chopped

Bring to a boil, lower heat and simmer ½ hour then add-

3 cups of zucchini quartered and sliced
8 oz sliced fresh mushrooms
½ cup fresh chopped parsley
1 lb cooked hot Italian sausage sliced into bite size pieces

Simmer an additional 45 minutes then add-

2-8oz packages of the larger size cheese tortellini

Simmer additional 45 minutes


Wonderful served with a salad and garlic French bread!

Read More

Coffee Cake- Nutty Pecan Orange Cream Cheese

Posted by on Feb 25, 2010 in Recipes | Comments Off

Gracehill Bed and Breakfast, Townsend, TN
www.GracehillBandB.com
info@GracehillBandB.com
865-448-3070

 

Nutty Orange Cream Cheese Coffee Cake

Nutty Orange Cream Cheese Coffee Cake

3/4 C granulated sugar
1 C chopped pecans
Zest a whole orange
2 (12 oz. -10 count) cans refrigerated buttermilk biscuits
1 (8 oz.) pkg. cream cheese
1 stick melted butter
1 C sifted confectioners’ sugar
2 T fresh orange juice

Preheat oven to 350 degrees.  In small bowl, combine the granulated sugar, pecans and zest; set aside.  Separate the biscuits.  Cut cream cheese into 20 equal squares 4 X 5.  Place a square in the center of each biscuit.  Fold each biscuit in half over the cream cheese, pressing the edges to seal.  Dip biscuits in melted butter, and then dredge in granulated sugar mixture.  Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack.)  Place any remaining biscuits around the tube, filling any gaps.  Drizzle any remaining butter over the biscuits and sprinkle with any remaining sugar mixture.  Bake for 35 to 40 minutes, until golden brown.  Immediately invert the cake onto a serving platter.  Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake.  Best served warm. The full recipe will easily serve 10 people.

You can prepare this the night before, cover with saran wrap and store in the fridge.  Take it out the next morning and bake it off.

If 2 rolls for 10 people is too much, you can put 4 rolls into 5 ramekins.  Wrap well with saran wrap, then foil, and then freeze them.  Take out one ramekin per two people and bake off.

This is my favorite new coffee cake recipe this year, courtesy of Barbara Leach from the Tuesday “Down and Dirty Domino’s Group!”

 

Read More