Posts made in February, 2010

Coffee Cake- Almond Bundt

Posted by on Feb 25, 2010 in Recipes | Comments Off on Coffee Cake- Almond Bundt

Almond Bundt Cake

A Slice of Almond Bundt Cake

Coffee Cake- Almond Bundt
Serves: 16 servings
Prep time:
Cook time:
Total time:
  • Filling:
  • 8oz package of almond paste, chopped up
  • ½ cup powdered sugar
  • ½ stick of butter
  • 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
  1. Melt butter then add almond paste and powdered sugar, stirring constantly, until smooth.
  2. Remove from heat. Set aside. Do this first so it can cool down.
  3. Heat oven to 325 degree.
  4. Grease or butter a 12-cup bundt cake pan.
  5. Mix flour, baking powder, baking soda and salt in a bowl.
  6. In a mixer, beat granulated sugar and butter until well combined.
  7. Then add the eggs and beat with an electric mixer on medium speed until fluffy.
  8. Add vanilla and mix.
  9. Beat in flour mixture alternately with sour cream on low speed, beating until smooth after each addition. Layer as shown below in the bundt pan.
  10. 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.
  11. Layer in order on bottom of greased bundt:
  12. one third layer of batter
  13. one half layer of filling
  14. sprinkle on ⅓ to ⅔ cup of almonds
  15. one third layer of batter
  16. one half layer of filling
  17. sprinkle on ⅓ to ⅔ cup of almonds
  18. one third layer of batter
  19. remaining ⅓ to ⅔ cup of almonds
  20. Also when you are layering the almond filling, I take some and flatten it in my hand before laying it on the cake batter, that way it totally covers the batter on two different layers with a thin layer, not globs of it.
  21. Bake about 1 hour until toothpick inserted near center comes out clean.
  22. Cool 20 minutes and remove from pan.
  23. Dust lightly with powder sugar.
  24. Leftovers freeze well.
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Waffles- Wild Rice Pecan

Posted by on Feb 25, 2010 in Recipes | Comments Off on Waffles- Wild Rice Pecan

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

Waffles- Wild Rice Pecan
Serves: 5 Belguim Size
Cook time:
Total time:
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.
  • 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
  1. Beat with electric mixer just until well mixed the first 8 ingredients.
  2. Stir in Rice and Pecans and bake on a waffle iron.
  3. 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.
  4. Serve the waffles with butter and maple syrup or honey butter.
  5. For honey butter mix equal amounts of slightly softened butter with honey. Example, ½ cup butter, ½ cup honey. Refrigerate leftover honey butter.
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Soup- Taco Soup

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

Taco Soup

Soup- Taco Soup
Cook time:
Total time:
Soup doesn't get any easier than this!
  • 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 cubes
  • 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
  1. Brown your beef, drain off fat then combine all ingredients in a pot.
  2. Simmer for 30-45 minutes to blend.
  3. Ladle into bowls and garnish top generously with shredded cheddar cheese, sour cream and Frito's.
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Soup- Tortellini

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


Tortellini Soup


As you can see this single batch recipe makes a boat load.

Soup- Tortellini
This recipe is from my quasi aunt Delanne Reiss of Chicago. My Dad's brother's wife's sister! Mom and I, Del and another "quasi", Peg Ragen, have vacationed a few times together. I first tasted this soup 30 years ago at Del's home.
  • 12 cups beef bullion
  • 2 cups red wine
  • 4-14½oz 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
  • ___________________________
  • 3 cups of zucchini quartered and sliced
  • 8oz sliced fresh mushrooms
  • ½ cup fresh chopped parsley
  • 1 lb cooked hot (or mild depending on preferences) Italian sausage sliced into bite size pieces
  • ____________________________
  • 2 8oz packages of the larger size cheese tortellini
  1. Bring to a boil the first 11 ingredients, then lower heat and simmer ½ hour then add
  2. three cups of zucchini quartered and sliced, 8 oz sliced fresh mushrooms, ½ cup fresh chopped parsley and 1lb cooked hot (or mild depending on preferences) Italian sausage sliced into bite size pieces
  3. Simmer an additional 45 minutes then add 2-8oz packages of the larger size cheese tortellini
  4. Simmer another 45 minutes
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Coffee Cake- Nutty Pecan Orange Cream Cheese

Posted by on Feb 25, 2010 in Recipes | Comments Off on Coffee Cake- Nutty Pecan Orange Cream Cheese

Nutty Orange Cream Cheese Coffee Cake

Coffee Cake- Nutty Pecan Orange Cream Cheese
This is my favorite 2010 new coffee cake recipe, courtesy of Barbara Leach from the Tuesday "Down and Dirty Domino's Dames!"
  • ¾ C granulated sugar
  • 1+ C chopped pecans
  • Zest a whole orange
  • 2 (12 oz. -10 count) cans refrigerated buttermilk biscuits (I use Junior Grands)
  • 1 (8 oz.) pkg. cream cheese
  • 1 stick melted butter
  • 1 C sifted confectioners' sugar
  • 2 T fresh orange juice
  1. Preheat oven to 350 degrees.
  2. Butter a bundt pan.
  3. In a small bowl, combine the granulated sugar, pecans and zest; set aside.
  4. Separate the biscuits.
  5. Cut cream cheese into 20 equal squares 4 X 5.
  6. Place a square in the center of each biscuit.
  7. Fold each biscuit in half over the cream cheese, pressing the edges to seal.
  8. Dip biscuits in melted butter, and then dredge in granulated sugar mixture.
  9. Place the biscuits, curved-side up, 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 (4 or 5) around the middle tube, filling any gaps.
  10. Drizzle any remaining butter over the biscuits and sprinkle with any remaining sugar mixture.
  11. Bake for 35 to 40 minutes, until golden brown.
  12. Immediately invert the cake onto a serving platter.
  13. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Best served warm.
  14. The full recipe will easily serve 10 people.
  15. You can prepare this the night before, cover with saran wrap and store in the fridge.
  16. Take it out the next morning and bake it off.
  17. 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.
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