Recipes

Coffee Cake- Blueberry Almond Sour Cream

Posted by on Jan 9, 2012 in Featured Recipe, Recipes | Comments Off

Award Winning Blueberry Almond Coffee Cake

2011 Award Winning Blueberry Almond Coffee Cake

 

For the Filling:
6 oz of almond paste, that has been frozen
2 C of blueberries
1 T flour
the zest from 2 lemons

For the Cake Batter:
2 C all-purpose flour
2 t baking powder
1/2 t baking soda
¼ t salt
1 ½ sticks butter (12T) room temperature
1 ¼ cup sugar
2 large eggs
1 t vanilla extract
1 C sour cream
2 T powder sugar for dusting cake

Preheat oven to 350 degrees.  Spray and flour a 10” bundt pan.  Put the almond paste in the freezer.  Mix the blueberries with 1 T of flour and the lemon zest and put to one side.  Beat together the butter and sugar till smooth.  Add eggs one at a time and while scrapping down the bowl beat till light and fluffy.  Add vanilla and beat.  Sift the 2 C of flour, salt, baking powder and baking soda together, then alternate between adding and mixing in the dry ingredients and the sour cream.  (End with the flour.)  Spoon 1/3 of the batter into to the bundt pan.  Layer ½ of the almond paste by grating it onto the batter, then ½ of the blueberry mix.  Add another 1/3 layer of batter, then the rest of the almond paste and blueberries.  Finish with last 1/3 of batter.  Bake for around an hour, test with a toothpick.  Cool for about 20 minutes, then flip onto a plate and dust with powder sugar. 

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Soup- Homemade Tomato

Posted by on Oct 13, 2011 in Recipes | Comments Off

1 medium onion, chopped
2 Tbsp butter
5 C fresh diced tomatoes or 2 cans (14- ½ ounces each) diced tomatoes undrained
2 cans (10 ¾ ounces each) condensed tomato soup, undiluted
1 ½ C milk
1 tsp sugar
½ to 1 tsp dried basil
1 tsp sugar
½ to 1 tsp paprika
1/8 to ¼ tsp garlic powder
1 package (8 ounces) cream cheese, cubed

In a saucepan, sauté onion in butter until tender.  Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Stir in cream cheese until melted.  Yield about 2 quarts.

This is my favorite tomato soup recipe.  Mom doesn’t put the sugar in (although I think it was nice!) and when it calls for 2 cans of chopped tomatoes we use 4 to 5+ cups of fresh- diced tomatoes from the garden.  When we get a surplus of tomatoes we used to freeze them whole, but now I dice 5 cups, put them in a baggie and freeze them.  Then in the middle of the winter we pull them out and make a batch.  You can make the soup ahead of time and freeze the soup also.  Marginally it is as good as eating it freshly made.  Kathy 865-448-3070

 

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Muffins- Lemon Raspberry Streusel regular or gluten free

Posted by on Jun 1, 2011 in Recipes | Comments Off

Lemon Raspberry Streusel Muffins

Lemon Raspberry Streusel Muffins

Batter:

1/2 C Butter, softened
1 C sugar
2 eggs
1 tsp lemon extract
zest from one lemon
½ C half and half (milk may be substituted)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 C flour or
2 C fresh or frozen raspberries

1/2 batch of Gluten Free Lemon Raspberry Streusel Muffins

1/2 batch of Gluten Free Lemon Raspberry Streusel Muffins

Streusel Topping:

1/3 C Sugar
1/4 C All Purpose Flour
2 T Butter

Cream with an electric mixer butter and sugar.  Beat in eggs.  Then add lemon extract, zest, and half and half.  Mix in baking powder, salt and cinnamon.  Briefly beat in flour just until mixed.  Hand fold in raspberries.

Use regular size muffin tins.  You can spray the tin and put batter directly into the tin or spray the top area of the tin and use paper lined cups for the wells (The latter works the best.)  Fill cups so they are crowned a little over the top, makes 11 good size muffins. Mix the sugar and flour together for the streusel topping, then cut in butter to make crumbles.  Divide mixture between the 11 muffins and sprinkle on top.  Bake at 375 degrees F for about 40-45  minutes.  Test with a toothpick.  Serve hot with butter.

For gluten free, I  use McArthur Gluten Free Flour.  You might have to add an additional 1/4 cup flour to the 2 cups of flour to thicken it up for  a whole batch.  What is even better, use the regular amount of flour and add 1  teaspoon of Xanthan Gum.  It is a thickener.  You can find it in the specialty foods area of your grocery store.  They turned out wonderful using this.   Gluten free has a tendency to be crumbly even more so if you are adding more flour.  This took care of that and if you hadn’t told me they were gluten free, I wouldn’t have been able to tell!

 

www.GracehillbandB.com 865-448-3070  info@GracehillBandB.com

 

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Soup- Vegan, Vegetable and Peanut Butter

Posted by on Mar 3, 2011 in Recipes | 2 comments

My sister Lisa made this at Christmas for a light main course.  As strange as it sounds putting peanut butter in a soup; it was delicious.

 Ingredients:
2 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or put through a garlic press
1 inch (more or less) of fresh grated or minced ginger root
¼ tsp (more or less to taste) dried red pepper flakes (optional)
1 14-oz can diced tomatoes
8 cups low sodium vegetable broth
1 large-ish sweet potato, peeled and chopped in ¾ inch dice
3 or 4 carrots, sliced
Up to half a head of cabbage, cored and shredded
1 cup or more cauliflower florets
1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
½ to 1-cup small pasta
2 cups firm tofu, optional, cut into 1/2 inch cubes
3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
2 to 4 Tbsp chopped cilantro or parsley
¼ to ½ cup creamy peanut butter
Salt and pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.

Add tomatoes and broth; increase heat and bring to a boil. Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes. Add pasta and return to a simmer for about 10 more minutes. Veggies should be tender.

Add the tofu, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter. Simmer gently until the tofu is heated and the spinach is wilted. Season with salt and pepper to taste. Serve.

Lisa’s Notes:

1. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t!
2. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want.
3. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces.
4. I like Traci’s idea of coconut milk and may give that a try to replace some of the vegetable broth.

www.GracehillBandB.com   Info@GracehillBandB.com   865-448-3070

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Soup- Chicken, Vegetable, Peanut Butter

Posted by on Mar 3, 2011 in Recipes | 1 comment

My sister Lisa made this at Christmas for a light main course.  As strange as it sounds putting peanut butter in a soup; it was delicious.  You can leave out the chicken and make it vegan. I posted that recipe under Soup- Vegan.

Ingredients:
2 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or put through a garlic press
1 inch (more or less) of fresh grated or minced ginger root
¼ tsp (more or less to taste) dried red pepper flakes (optional)
1 14-oz can diced tomatoes
8 cups low sodium chicken broth (or 4 c broth + 4 c water)
1 large-ish sweet potato, peeled and chopped in ¾ inch dice
3 or 4 carrots, sliced
Up to half a head of cabbage, cored and shredded
1 cup or more cauliflower florets
1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
½ to 1-cup small pasta
2 cups (more or less) cooked chicken, shredded or chopped
3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
2 to 4 Tbsp chopped cilantro or parsley
¼ to ½ cup creamy peanut butter
Salt and pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.

Add tomatoes, broth and water; increase heat and bring to a boil. Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes. Add pasta and return to a simmer for about 10 more minutes. Veggies should be tender.

Add the chicken, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter. Simmer gently until the chicken is heated and the spinach is wilted. Season with salt and pepper to taste. Serve.

Lisa’s Notes:

1. I usually use 4 cups chicken broth, 4 cups water
2. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t!
3. You can make this soup vegetarian. Replace chicken broth with vegetable broth. Either omit the solid protein entirely, or replace the chicken with firm tofu, cut into ½ inch cubes.
4. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want.
5. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces.
6. I like Traci’s idea of coconut milk and may give that a try to replace some of the chicken broth.

www.GracehillBandB.com   Info@GracehillBandB.com   865-448-3070

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Dip- Hummus (aka Chick Pea/Garbanzo Bean Dip!)

Posted by on Mar 2, 2011 in Recipes | 2 comments

I am not a particular fan of GARBANZO BEANS, so when my sis told me at Christmas that she was going to whip up some dip with garbanzo beans in it I was less than thrilled.  Hmmm, I had never tried hummus.  Suffice to say, I am now a fan of this dip. (She no longer pulls my hair but does occasionally push the envelope! Actually, I don’t know that she ever pulled my hair, I was twice as big…) Enjoy eating healthy!

1 15-oz to 19-oz can garbanzo beans drained, but reserve the liquid
1 clove garlic
1 Tbsp fresh lemon juice (or more, to taste)
3 Tbsp tahini OR 2 Tbsp smooth peanut butter
1/4 tsp ground cumin (or more, to taste)
2 or 3 Tbsp olive oil, as needed
Salt and pepper to taste

Add drained beans, garlic, lemon juice, tahini/peanut butter and cumin to food processor. Process. While machine is running, slowly add up to half of the reserved bean canning liquid. Stop machine and scrape down sides. Start machine again and slowly add olive oil to desired consistency. Add salt and pepper to taste. Serve with pita bread or pita chips, and with vegetable crudites, e.g. carrot & celery sticks, bell peppers, cauliflower & broccoli florets, zucchini & cucumber slices, etc.

Lisa’s Notes:

1. Hummus can certainly be made ahead and stored in fridge. I suggest bringing to room temp for serving.

2. I use both tahini and peanut butter when I make hummus; about 1 T of each.

www.GracehillBandB.com   Info@GracehillBandB.com  865-448-3070

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