Butter

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners’ sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired.

Butter

Peanut Butter Brownies

Peanut Butter Brownies

1 stick butter
3/4 C peanut butter
1 3/4 C sugar
1 1/2 teaspoons vanilla
4 eggs, slightly beaten
1 1/2 C flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 C chocolate Chips

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Melt butter in a 4 quart pot, after the butter is melted
Take pot of the heat. Add peanut butter , and stir until melted. Stir in sugar and vanilla. Add eggs with spoon
stir until well blended. Add flour, baking powder, and salt. Stir until well blended. Stir in Chocolate Chips.
Spread in prepared pan and bake for 35 minutes or until tops is golden brown
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Butter

Easter Dumpling Dinner

What You Need:

3 lbs. ham, cooked

1 t salt

4 C dried tart apples

3 T of brown sugar

1 onion, chopped fine

2 C of flour

4 t baking powder

1/2 t salt

1/2 t pepper

1 large egg, beaten

3 T unsalted butter, melted

1/2 C milk

How to Make It:

Lay the ham into the bottom of a large cooking pot.

Sprinkle the salt over the ham then cover completely with water.

Place the cooking pot over high heat and bring the water to a steady boil.

Once boiling, reduce the heat to low and simmer the ham for 2 hours or until tender.

Place the apples into a large mixing bowl.

Cover completely with water and allow the apples to soak for 2 hours.

After 2 hours add the apples and the water they soaked in to the pot with the ham.

Sprinkle the brown sugar into the water.

Add the onions and up the heat to high.

Bring the mixture back to a rapid boil.

Reduce the heat again to low, cover and allow the mixture to simmer 1 1/2 hours.

Sift the flour into a large bowl.

Sift in the baking powder, salt and pepper.

Add in the egg and butter.

Slowly add in the milk but only enough of the milk to moisten the dry ingredients with, being sure to continuously stir as you add it in, and the batter should be stiff.

Uncover the cooking pot and turn the heat to medium.

Allow the mixture to come to a brisk steady boil.

Drop the batter by spoonfuls into the boiling liquid.

When all the batter has been added, cover the pot and cook 15 minutes.

Serves: 8

Butter

Easter Egg Cocktail Spread

What You Need:

1 (8 oz.) pkg. cream cheese, softened

2 hard boiled eggs, peeled, rinsed and chopped fine

2 t butter, softened

1/2 C green onions, diced fine

How to Make It:

Place the cream cheese into a mixing bowl.

Add the chopped eggs and butter.

Sprinkle the green onions into the mixture.

Use a rubber spatula and blend the ingredients together until well combined being sure the mixture has a spreadable consistency.

Cover and refrigerate at least 1 hour or until completely chilled through.

Serves: 8

This is a great way to use up some of those Easter eggs. Serve with crackers or rye bread rounds for an appetizer before dinner. Finely chopped black olives can also be added to this spread as well as chopped pimento.

Butter

Sour Cream Banana Bread

Sour Cream Banana Bread

Recipe #9351, Recipezaar

1¼ hours | 15 min prep

SERVES 12 , 1 loaf

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (I used 2)
1/2 cup chopped nuts (omit if you don’t like nuts)
1/2 cup sour cream

Grease 1 large loaf pan.
Cream margarine, sugar, eggs and vanilla.
Add dry ingredients, then bananas, nuts and sour cream.
Mix well.
Bake at 350 F for 1 hour (mine had to bake for 15 mins longer)

Butter

Kick Butt Gorilla Bread

Ingredients:
1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 8-ounce package cream cheese
2 – 12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts or pecans

Directions:
Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

* I drizzled a powdered sugar glaze over the gorilla bread before serving to make it that much better Ü (powdered sugar, vanilla extract, butter and milk) mix together until it’s the consistency you want, drizzle over warm bread and serve.

* If you don’t know what Gorilla Bread is, it’s really just a mega version of Monkey Bread. If you have never made it then you don’t know what you are missing. Monkey Bread is a sticky, gooey pastry served as a breakfast treat. Gorilla Bread has a ooey gooey cream cheese center sure to please.

Recipe Submitted by Tina Butler
Email: tinabutler@sbcglobal.net
Website: http://tinamommyx3.blogspot.com/

Butter

Vanilla Pound Cake- WW Point Value 5 per slice

Butter

Cheese Topped Apricot Salad

What You Need:

2 (4 oz.) pkgs. orange gelatin

2 C boiling water

1 (15 oz.) can apricots, reserve 1 C juice

1 (20 oz.) can crushed pineapple, reserve 1 C juice

3/4 C of colored mini marshmallows

1/2 C sugar

2 T butter

3 T flour

1 egg

1 C whipping cream

3/4 C Cheddar cheese, grated

How to Make It:

Place the gelatin powder into the boiling water and whisk until dissolved.

Add the 1 C of apricot juice to the mixture and stir to combine.

Place the mixture into the refrigerator for about 30 minutes or until just beginning to set.

Fold the fruit and marshmallows into the mixture.

Pour the mixture into a 13X9 size pan, cover and refrigerate until firm about 4 hours.

Place the sugar, butter and flour into a saucepan.

Break the egg into the mixture.

Pour the 1 C of pineapple juice into the pan and stir to combine.

Place the pan over medium heat and bring to a slight boil.

Stirring constantly stir the mixture until the sauce thickens.

Remove the sauce from the heat and allow it to cool for about 15 minutes.

Stir the whipping cream into the sauce thoroughly.

Spread the mixture over the top of the salad.

Sprinkle the grated cheese over the entire top of salad.

Serves: 12

The colored marshmallows make this dessert a pretty picture. If you can’t find colored marshmallows regular white marshmallows will work. Try making this with lime or lemon gelatin for something a little different.

Butter

Clover Leaf Biscuits

What You Need:

1 3/4 C warm water, should be 105 to 115 degrees (check with thermometer)

2 pkg active dry yeast

1/2 C sugar

1 T salt

1 egg

1/4 C soft butter or margarine

6 C sifted all purpose flour

1 T butter or margarine, melted

Freezer paper

How to Make It:

Rinse a large bowl with hot water.

Pour the warm water into the bowl.

Add the yeast, sugar and salt.

Stir until completely dissolved.

Add the egg, soft butter and 3 C of flour.

Beat together with an electric mixer on medium speed until smooth.

Slowly add 1 more C of flour and continue to beat another 2 minutes.

Add the remaining 2 C of flour to the mixture.

Use your hands to work in the flour.

Continue until all the flour is mixed in well and the mixture becomes smooth and elastic.

Brush the top of the dough with the melted butter.

Cover the bowl with a damp towel.

Place the bowl in the refrigerator and allow the dough to rise 2 hours.

The dough should double in size.

Punch down the dough.

Dough may be stored in the refrigerator 1-3 days before use.

Be sure dough stays covered and punch the dough once a day until ready to use.

When you are ready to make the rolls, remove 1/3 of the dough from the refrigerator.

On a lightly floured surface divide the dough in half.

With your palms roll each half of the dough into a 16 inch rope.

Cut each rope into 18 pieces.

Roll each piece into a smooth ball.

Place 3 balls in each of a muffin cup that has been sprayed lightly with a non-stick cooking spray.

When all the muffin cups are full, cover with a towel and place in a warm place.

Let rise again for 1 hour or until dough has doubled in size.

Preheat oven to 275 degrees.

Bake rolls 20 minutes.

Remove and cool completely.

Wrap in the freezer paper and freeze for up to 12 months.

When ready to use preheat oven to 450 degrees.

Unwrap rolls and place on an un-greased cookie sheet.

Bake 5 to 10 minutes or until light brown.

Butter

Yummy Hot Tomato Juice

What You Need:

 

1 can (64 oz) tomato juice

1/2 C butter or margarine

1/2 t Worcestershire sauce

 

How to Make It:

 

Pour the tomato juice into a
large pan.

Add the butter and
Worcestershire sauce.

Over high heat bring to a
rapid boil.

Remove from heat and cool
completely.

Place in freezer containers
and freeze for up to 3 months.

To reheat, remove soup from
freezer container by running under some warm water.

Cover the bottom only of a
large saucepan with water.

Place soup in the pan.

Heat on medium until
boiling, stirring occasionally.

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