Saturday, June 3, 2017

Old Fashioned Sour Cream Pound Cake

3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan

Wednesday, May 31, 2017

Pecan Tarts

1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4? muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

How to make it:
Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Sunday, May 21, 2017

Lemon Asparagus Chicken & Pasta



  • kosher salt
  • 1 lb. linguine or spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Freshly ground black pepper
  • 2 tsp. Italian seasoning
  • 2 tbsp. butter
  • 1 small red onion, chopped
  • 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
  • 3/4 c. heavy cream
  • 1/2 c. low-sodium chicken broth
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 3/4 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan, plus more for garnish
  • 1 lemon, sliced into half moons
  • Freshly chopped parsley, for garnish


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
  4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
  5. Top with sliced chicken and garnish with more Parmesan and parsley.

Overnight Eggnog French Toast Casserole

This quick-to-prepare overnight casserole features French bread soaked in an eggnog custard. In the morning, simply pop it in the oven for a special holiday breakfast that's perfect for Christmas morning!
  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1 loaf French bread, cut into 1-inch cubes
  • Cinnamon
  • Nutmeg
  • 8 eggs
  • 2 cups prepared eggnog
  • 1 teaspoon vanilla
  1. Grease a 9- by 13-inch baking dish (or two 8- by 8-inch baking dishes) with butter or coat with nonstick cooking spray.
  2. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup; continue stirring as mixture comes to a boil. Remove from heat and pour into prepared baking dish. Arrange the bread cubes over the brown sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg, to taste.
  3. In a large bowl, whisk the eggs and mix in the eggnog and vanilla. Evenly pour this custard mixture over the bread cubes. Press down lightly on the bread to make sure it's all coated/soaked. Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.
  4. Remove the baking dish from the refrigerator. Preheat oven to 325°F. Bake, covered, for 40 minutes. Increase oven temperature to 375°F and remove foil. Bake, uncovered, for an additional 5 to 10 minutes or until knife inserted in center of casserole is clean (and mostly dry) and top is puffy and golden brown.

Eggnog French Toast


  • Butter, for dish
  • 1 large loaf bread, sliced 1" thick
  • 4 large eggs, whisked
  • 4 c. eggnog
  • 2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • Warm maple syrup, for drizzling
  • 1/4 c. chopped pecans, for topping


  1. Butter a 9"-x-13" baking dish and arrange bread slices in an overlapping layer.
  2. In a large bowl, whisk eggs, eggnog, vanilla, cinnamon, and nutmeg until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in eggnog-egg mixture.
  3. Cover baking dish with aluminum foil and refrigerate, 3 hours, or up to overnight.
  4. When ready to bake, preheat oven to 350°. Transfer dish to oven and bake, covered, until cooked through, 25 minutes.
  5. Serve with maple syrup and pecans. Serves 6 - 8.

Chocolate Chip Pancake Casserole


  • Butter, for greasing baking dish
  • 20 cooked pancakes (frozen or fresh)
  • 5 large eggs
  • 2 c. whole milk
  • 1/4 c. sugar
  • 1 tsp. pure vanilla extract
  • 1/2 c. chocolate chips
  • Powdered sugar, for dusting
  • Maple syrup, for serving


  1. Butter a 9"-x-13" baking dish. Cut cooked pancakes into halves and begin layering them in the dish.
  2. In a large bowl, whisk together eggs, milk, sugar, and vanilla. Pour over pancakes, flattening them with a spatula to make sure they're submerged in liquid. Cover with aluminum foil and refrigerate, 4 hours, or up to overnight.
  3. When ready to bake, preheat oven to 350°. Sprinkle with chocolate chips, cover again with foil, and bake, 40 minutes. Remove foil and continue baking, 10 minutes.
  4. Dust with powdered sugar and serve with maple syrup. Serves 6 to 8.

Chocolate Banana Crescent Rolls


  • 1 8-oz. tube crescent dough
  • 1/2 c. chocolate chips, melted
  • 2 large bananas, quartered
  • Egg wash
  • 1/4 c. cinnamon sugar


  1. Preheat oven to 375° and line a large baking sheet with parchment paper.
  2. Unroll crescent roll dough and separate dough into 8 triangles. Spread melted chocolate over each triangle, leaving a thin border of dough around the edges. Top each with a piece of banana and roll up.
  3. Brush each roll-up with egg wash then sprinkle with cinnamon sugar. Spread them out on baking sheet and bake until the roll-ups are golden, about 20 minutes.