Monday, September 19, 2011

Sour Cream Pound Cake

How was your weekend. Mine was good and busy. I like being busy doing things I like to do. Cooking is one of those things. This weekend I bake two pound cakes and a coconut cream pie. I did the pie last weekend too but it wasn't as pretty as this one. I baked a sour cream pound cake and a chocolate sour cream pound cake. I love me some good pound cake now made with real butter.

I have been wanting to get my foot (eh cakes) in the door in some form to promote my baking somewhere. This week I took the sour cream pound cake and the coconut pie to a local country store to serve with meals in their cafe. No charge this time. I'm excited to see how it goes. I have ideas but just have to work on them and implement. I am considering sending cakes through the mail. I'll have to try it and see how it holds up.

Sour Cream Pound Cake

2 sticks BUTTER softened
3 c sugar
6 eggs
1 8oz carton sour cream
1 1/2 t vanilla flav
1/2 t butter flav
1/2 t lemon flav
3 c flour
1/2 t baking soda

Butter and flour a bundt or other tube pan. Preheat oven to 325.
Cream butter and add sugar and mix. Add eggs one at a time and mix. Add flavorings and mix. Combine flour and baking soda in a bowl and whisk to combine. Alternately add flour and sour cream. Spoon into prepared pan. Bake at 325 for 1 hour and then check using the toothpick test. Mine baked for 1 hour and 4 minutes. Watch it every minute after 1 hour to prevent overbaking.

Look how pretty the pie turned out. I love coconut pie. My favorite. Check out last weeks post for the coconut pie recipe.

Since I spent so much time on other things I didn't plan or fix any thing special for dinner. On Saturday I prepared my favorite sliced smoked sausage with sliced bell pepper and sliced onion with some seasonings and stir fried till it begins to caramelize on the bottom of the skillet. On Sunday I did the same thing with a chicken breast cut up in pieces. Both were served over rice. Rather boring but tasty and easy and filling.

I had a great weekend. I had the best of both worlds this weekend. Some awesome weather, gardening and yard work and cleaning and baking. All in all pretty good.

Monday, September 12, 2011

Broccoli-Potato Soup

One of my easy go to recipes for a quick fix during the week is Broccoli-Potato Soup. I like mine chuncky too. No blender for me. It is so easy to prepare and is a great comfort food. I find it easy on the tummy too. I'm always mindful of my digestive disorders as many of you are too.

Here I started off with two potato's and a small head of broccoli. Cook cut up potatos in 1 can of chicken broth and water till right at done and add chopped fresh broccoli. Cook about 5-7 minutes with just enough liquid to keep it covered. Don't cook the broccoli too long or it will become mushy. Add 1 can of cream of chicken or cream of mushroom soup and 1/2-1 can of water depending on the consistency you like. I added shredded cheese to the soup. Whatever cheese you like. I used Jack and chedder. I also added bacon and onion powder to the soup.

Salt and pepper to taste. Top with more cheese, onions, more bacon and sour cream. This makes two servings for me.

Really this is easy and you just need to put what you like on top or in the soup.

I have a fresh head of broccoli and fresh potatos. I will probably whip this up for dinner tonight.

Coconut Cream Pie

I'm sure which pie is my favorite Lemon or Coconut but I made a coconut pie on Sunday. I love a cooked from scratch coconut pie. I'm not sure where this recipe came from but it my favorite.

Coconut Cream Pie

1 refridgerated pie crust
1/2 c sugar
1/4 c cornstarch
2 c half-n-half
4 egg yolks
1/3 c BUTTER
1 c coconut
1-1/2 tea vanilla
2 c whipping cream
1/3 c sugar
1 t vanilla

prepare pie crust according to package directions and set aside.
combine sugar and cornstarch in boiling pot and mix. combine half-n-half and egg yolks in a bowl and mix with a fork. add egg mixture to the sugar mixture in the pot. you have to stir constantly when cooking or it will burn before ya know it. cook over medium till it boils and boil for one minute. watch carefully as it thickens and it will thicken quickly. remove from heat and quickly add butter, coconut and vanilla and stir. cover the mixture in the pot with plastic wrap pressing right on down to touch the filling. this will prevent it from getting a film over it. let sit for 30 minutes away from heat. then add to prepared pie crust. let sit inside fridge for 30 minutes.
prepare topping - add whipping cream to a bowl and beat at high speed till soft and puffy/creamy - add sugar and flavoring and continue to beat till stiff peaks form. spread on top of pie.