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March 17, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes from Our Recipe Family.
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Peach Upside Down Cake recipePeach Pineapple Upside Down Cake

Peach Pineapple CakeThis is very good, maybe the best upside down cake ever. The peaches and pineapple always work well together; and pumpkin makes it better.

Ingredients
1/2 cup brown sugar
3 tablespoons butter, melted
1 tablespoon juice from the pineapple can

2 fresh peaches, peeled sliced
1/2 cup pineapple chunks, well-drained (reserve the juice)
maraschino cherries, optional

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 large egg whites
1/2 cup granulated sugar
3/4 cup canned pumpkin
1/3 cup vegetable oil
2 tablespoons juice from the pineapple
1 teaspoon vanilla

Directions
Preheat the oven to 350 degrees.

1. In an ungreased 9-inch cake pan, mix the brown sugar, melted butter, and one tablespoon pineapple juice. Spread the mixture evenly in the bottom of the pan. Arrange the peach slices and pineapple atop the sugar mixture. Place the optional cherry in the center. Set aside.
2. In a small bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
3. In a medium bowl, beat the egg whites until stiff peaks form. Fold in the granulated sugar.
4. With a spatula, fold in the pumpkin, oil, pineapple juice, and vanilla all at once. Fold the flour mixture into the pumpkin and egg white mixture. Stir no more than necessary so that you don’t deflate the egg whites. Spoon the batter over the fruit in the pan.
5. Bake for 35 minutes or until the cake tests done. Let the cake cool in the pan for five minutes on a wire rack. (Set the timer for five minutes.) Loosen the cake from the sides of the pan and invert the cake on a serving platter.

Baker’s note: It is important that the cake be inverted at the correct time. Too soon and the caramel sauce will ooze everywhere; too late the sauce will stick to the pan. At the correct time, the sauce will drizzle down the sides of the cake a bit.
Dennis, the Prepared Pantry
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Velvet Crumb Cake Recipe
Makes 8 servings

1-1/2 cups Bisquick Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
Topping (below)

Topping

1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons margarine or butter, softened
2 tablespoons milk

Stir together all ingredients.
Heat oven to 350°. Grease and flour 8-inch square pan or 9-inch round pan. Beat all ingredients except topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly. Make Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown. Topping High Altitude (3500-6500 ft): Heat oven to 375°. Use 9” square pan. Decrease baking mix to 1 1/3 cups and add 1/3 cup all-purpose flour. Increase milk to 2/3 cup. Bake about 25 min.
Sue
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Pennsylvania Dutch Crumb Cake Recipe

3 c. flour
1 tbsp. baking powder
1 tsp. salt
1-1/2 c. sugar
2/3 c. butter (margarine)
3 eggs
1 c. milk
2 tsp. vanilla

Combine dry ingredients, then cut in butter until a coarse meal consistency. Reserve 1 1/2 cups of this mixture. Combine remaining ingredients and stir into dry mixture. Pour into 2 well buttered 9 inch cake pans. Sprinkle with reserved crumb mix. Bake at 350 degrees for 25 to 30 minutes.
Jay
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Orange Cake with Orange Icing Recipe

3 cups sifted cake flour
3/4 teaspoon salt
3-1/2 teaspoons baking powder
Grated Rind of one orange
1-1/2 cups sugar
3/4 cup butter
3 eggs
1/2 cup orange juice
1/2 cup water
2 tablespoons lemon juice

Preheat oven to 375 degrees. Grease and
flour 3 9-inch cake pans. Have all ingredients
at room temperature.

Sift the flour with salt and baking powder and set aside. Cream butter with the orange rind, and then add sugar and cream until light. Add the eggs, one at a time, beating well after each addition. Mix the orange juice, water and lemon juice. Add the flour mixture in about 3 parts to the butter mixture, alternately with the orange juice mixture. Stir the batter after each addition until smooth. Bake the cake in the greased pans for about 30 minutes. When layers are cool, ice with Orange Icing

Orange Icing

6 tablespoons butter
1 tablespoon grated orange rind
1/3 cup orange juice
1 tablespoon lemon juice
3-1/2 to 4 cups powdered sugar

Mix all ingredients until icing is smooth and creamy. If too stiff, add more juice.
Mary J
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Lemon Velvet Cake Recipe

1 lemon cake mix
1 cup water
1/2 teaspoon. lemon extract
1 (3 oz) box lemon Jell-O
3/4 cup corn oil
3 eggs
2 cups powdered sugar
1/2 cup lemon juice
grated rind of 1 lemon

In a large mixing bowl, beat the cake mix, water, lemon extract, Jell-O, oil and eggs for at least 3 minutes. Bake the cake in a 9 x 13 pan according to the package directions. When the cake is done, remove from the oven. Take a fork and prick the entire top of the cake. Make the holes about 1 inch apart and as deep as you can go without tearing the cake. Mix the powdered sugar, lemon juice and grated rind in a medium bowl. Pour this mixture over the top of the cake while it's still warm.
Mary J
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Cranberry Nut Quick Bread MixCranberry Nut Quick Bread Mix

This bread is a cinch to make. Add eggs, butter, and water to the mix and stir with a spatula until combined. Place it in a pan and bake. Your kitchen will soon smell of nuts and spcies. Whether you serve this to your family, guests, or give it as a gift, folks will love this moist, maple-flavored loaf.

Cranberries are a wonderful addition to any bread. The marriage of moist, sweet bread with the tang of cranberries is heavenly. To make it even better, we added plenty of rich walnuts, a hint of citrus, and just the right spices. This bread is to die for.
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How to Bake a Pound CakeHow to Bake a Pound Cake

Pound Cake
Pound cakes have proven the test of time. Originating in England, they were popular by the mid 1700’s. The name refers to the ratio of butter to sugar to flour—a pound of each. Old recipes called for lots of eggs to balance all that butter. Modern recipes, though still rich, call for less butter.

It’s interesting to note that most home bakers in the 1800’s had kitchen scales and that most recipes referred to weights, not volumes. Weights are much more accurate than volumetric measures. We predict that the coming trend will be recipes that show both weights and volume measures.

Leavening for pound cakes was created by creaming the butter and sugar and then whipping eggs into the creamed mixture until light and airy. (One old recipe that we looked at called for beating the mixture for an hour—by hand, of course.) Today’s recipes still call for aeration to provide leavening though some will slip in a bit of chemical leavening. (The recipe included in this article uses a dab of baking soda.)

In this article, we will demonstrate the steps to making a successful pound cake and provide a recipe, a very good recipe, to apply these principles.

Steps to Making a Pound Cake

1. Cream the butter. Using the paddle attachment and your stand-type mixer, beat the slightly softened butter until it is light and fluffy, about one minute. The temperature of the butter is important. It should be firm but not hard, about 70 degrees. We use a thermometer to measure the temperature but if it feels waxy and dents slightly when softly pressed, it is ready to be creamed.

2. Beat in the sugar. Add the sugar to the whipped butter a little at a time, beating thoroughly after each addition. In this step, the sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. Beat a total of five or six minutes. We recommend that any flavors or extracts be added at this stage.

3. Add the eggs. The eggs contain water; the yolks and the butter, fats. Oil and water will not mix without an emulsifier, a substance that suspends fat molecules in water making a smooth mixture. The yolks act as that emulsifier. Without an emulsifier, oils and waters separate in a recipe into a curdled mixture. For a smooth mixture, add the eggs one at a time beating well after each addition. (If there is a slightly curdled appearance to the batter after adding the eggs, don’t be alarmed. The emulsification is usually complete enough that the batter will become smooth with the addition of a little flour as the flour absorbs some of the excess water.)

4. Add the dry ingredients. Turn the mixer on the slowest speed. Add the dry ingredients a little at a time and mix only until smooth. If the recipe calls for a liquid, add the liquid in additions alternately with the dry ingredients. It is important to add a portion of the dry ingredients first, not the liquids first. Adding the liquid first may overload the emulsion and create a curdled appearance while adding the flour first absorbs water. Beat no more than is necessary. Even though you are using a low protein pastry or cake flour, excess beating will develop the gluten and create a tougher cake.

5. Bake the cake. With all that sugar, pound cakes tend to stick to the pan. If you use a bundt pan, grease it very thoroughly. A non-stick pan helps as does a light dusting of flour though the flour may show on the surface of the finished cake detracting from the appearance. Loaf pans are easier to work with. They release easier and the bottom can be lined with parchment paper. Spoon the batter into the pan carefully so as not to reduce the amount of air entrapped in the batter. Pound cakes take a long time to bake. When done, a wooden skewer inserted in the center of the cake should come out clean.

Pennsylvania Pound Cake Recipe

Ingredients
2 cups pastry or cake flour
1 teaspoon salt
1/4 teaspoon baking soda

1 cup (2 sticks) butter, slightly softened but still firm
3 cups granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs

1 cup sour cream
powdered sugar for dusting the cake

Directions
Preheat the oven to 325 degrees.

1. Prepare a ten-inch bundt pan by carefully greasing the pan, especially the flutes.
2. In a medium bowl, mix the dry ingredients together.
3. In bowl of your stand-type mixer and using the paddle attachment, beat the butter for about one minute or until it is fluffy. While the mixer is still running, add the sugar in a slow stream. Scrape the sides of the bowl and continue beating for several minutes. Add the extracts.
4. Using the slowest speed on your mixer, beat in the eggs one at a time, beating after each for a minute or so. Beat the egg-sugar mixture for about eight minutes in total so that the mixture is very light and fluffy.
5. Add the dry ingredients and the sour cream alternately starting with the dry ingredients and adding about a fourth of each at a time. Using the slowest speed, mix after each addition just until combined. Use a spatula to assure that the mixture is evenly distributed. Spoon the batter into the prepared pan.
6. Bake for 50 to 65 minutes or until the cake tests done with a skewer. Let the cake sit in the pan for ten minutes on a rack and then remove it to complete cooling on a rack. After the cake has completely cooled, with a fine sieve, dust the top with powdered sugar.

Dennis, the Prepared Pantry
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Raspberry Upside Down Cake Recipe
Makes 9 servings

1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups Bisquick Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg

Sweetened whipped cream or ice cream, if desired.
Heat oven to 350°. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. High Altitude (3500-6500 ft): Not recommended for use.
Mary J
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Blackberry Cake Recipe

2 cups sugar
1 cup butter
4 eggs
4 3/4 cups flour
1 teaspoon soda
1 teaspoon. baking powder
1/2 salt
1 cup buttermilk
1 teaspoon vanilla
2 cups fresh or frozen blackberries

Cream together sugar and butter. Add eggs one at a time. Beat well. Stir together flour, soda, baking powder,and salt.Combine vanilla and buttermilk with cream mixture. Beat well. Fold in blackberries. Bake in 10" tube pan at 350 for 1 hour and 15 minutes.

Combine 1-1/2 cup powdered sugar with 1 t. milk and drizzle over cake when cool.
Lisa TX
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Other Recipes


Black Bean Salad Recipe

salad: 3 15oz cans black beans rinsed and drained.
2 cups chopped fresh tomatoes
2 avocados diced
1/2 cup sliced green onions
2 TBSP lemon juice FRESH only
1TBSP vegetable oil
1/2 tsp cumin
1/2 tsp oregano
salt and pepper to taste

Combine and toss to coat then add dressing.

Dressing:
2 cups cilantro leaves
1 cup sour cream
1/2 cup mayo
2 TBSP fresh lemon juice
1/4 tsp lemon zest
1/2 tsp minced garlic
salt and pepper to taste

Combine cilantro, sour cream, mayo, lemon juice and garlic in a blender. Blend until smooth.
Stir in lemon zest salt and pepper. Pour over salad mix well.Let stand about 2 hours for flavors to blend. This salad never lasts very long.
ENJOY!!!
Judy in Montana
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Raspberry Applesauce Salad Recipe

1 cup applesauce
1pkg 3 oz raspberry flavored gelatin
1 pkg 10 oz frozen raspberries, thawed

Heat applesauce just to boil. Add gelatin; mix well.
Stir in raspberries. Pour into a 8" or 9" ring mold or individual molds.
Chill until set. Serve with whipped sweet cream or sour cream.
6 servings
ENJOY!!
Judy in Montana
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Cherry Bowl Cheesecakes Recipe
( good diabetic recipe)

2- 8 oz pkg cream cheese softened (regular or fat free)
2 TBSP milk (skim or regular)
4 packets or 8 tsp of splenda or sugar
1/2 tsp almond extract
40 reduced fat vanilla wafers
1 can 16 oz cherry pie filling

Beat cream cheese, milk, sugar or sugar substitute, and almond extract in a medium bowl with electric mixer at high speed until well blended.

Place one vanilla wafer on the bottom of a 4 oz ramekin. Arrange 4 other wafers around the edge of the ramekin.

Do the same with the remaining 7 ramekins. Fill the ramekins with 1/4 cup of the cream cheese mixture. Then top each one with 1/4 cup cherry pie filling. Cover each one with plastic wrap. Refrigerate 8 hours or over night.
serves 8

If ramekins are not available use muffin cups lined with paper liner and fill as described above.
ENJOY!!!
Judy in Montana
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Sour Cream Chicken Enchiladas Recipe

flour tortillas(I use taco size)
1/2 can cream of chicken soup
1/2 can 4oz can green chopped chili's
1 5 oz can boned chicken
8oz sour cream
garlic powder to taste
cheddar cheese

Mix together soup, chili's, chicken and sour cream together. Spoon mixture in center of a tortilla. Roll up tortilla, place in an uncovered pan, up against each other. Once the pan is full, mix rest of soup, chili's, chicken and sour cream together . Spread over top of enchiladas. Bake at 350 degrees for 20 minutes take out sprinkle with the cheese put back in oven until cheese is bubbly.
Enjoy!!!
Judy in Montana 
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