This came from an email I got from Taste of Home Magazine. I get almost as many recipe emails as I get shopping emails. I am not exactly sure if that is something I should be proud of or not. At any rate, I plan to make this for a party later this week. With any luck I will remember to snap some photos of my handiwork. I am pretty sure that this recipe doesn't have any calories and you can be completely sure I am not telling the truth!
1 C. butter, softened
2 C. sugar
4 eggs
2 tsp. vanilla extract
3 C. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
Butter Sauce:
1 C. sugar
1/2 C. butter, cubed
1/4 C water
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the edges and center tube of pan. Invert cake on a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from heat, stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 C. sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes in the sides of the cake and brush remaining sauce over the sides. Cool completely. Yields 12-16 servings.
1 serving (1 slice)= 410 calories, 19g. fat, 100mg. cholesterol, 344mg. sodium, 56g. carbohydrates, 1g. fiber, 5g. protein
Showing posts with label Butter. Show all posts
Showing posts with label Butter. Show all posts
Sunday, May 25, 2014
Tuesday, October 11, 2011
Cranberry and Orange Butter
I saw this recipe and it really appealed to me. I am hoping to have time to make it maybe for the holidays this year.
1lb. fresh or frozen cranberries
Approximately 1 3/4-2 1/4 C. granulated sugar
Approximately 1 tbsp. butter
Juice and 1 tsp. grated zest of 1 large orange
Put the cranberries and 1 1/4 C. of water into a preserving pan or a large heavy bottomed saucepan, cover and bring to a boil; keeping the lid on until all the cranberries are popped.
Remove the lid and simmer the berries for 10 minutes or until they are soft. Then mash the berries to a pulpwith a potato masher or fork.
Sieve the fruit in batches and collect the juice and puree in a clean bowl. Measure the puree (for every 2 cups of puree, allow 1 3/4 C. sugar and 1 tbsp. butter; if the puree seems very tart, add more sugar). Place the puree, sugar, butter, orange juice and zest in a saucepan over medium heat. Stir gently until the sugar is dissolved.
Bring the ingredients to a boil, then simmer gently, stirring often for about 40 minutes or until the mixture has reduced to a soft, moist, spreadable paste; a wooden spooed drawn across the bottom of the pan should leave a clear trail.
Ladle into warm sterilized mason jars; leaving about 1/4 inch headspace. Process in boiling water bath for 5 minutes, then cover, seal with a two part top and label. Store in a cool, dark place and refrigerate after opening.
1lb. fresh or frozen cranberries
Approximately 1 3/4-2 1/4 C. granulated sugar
Approximately 1 tbsp. butter
Juice and 1 tsp. grated zest of 1 large orange
Put the cranberries and 1 1/4 C. of water into a preserving pan or a large heavy bottomed saucepan, cover and bring to a boil; keeping the lid on until all the cranberries are popped.
Remove the lid and simmer the berries for 10 minutes or until they are soft. Then mash the berries to a pulpwith a potato masher or fork.
Sieve the fruit in batches and collect the juice and puree in a clean bowl. Measure the puree (for every 2 cups of puree, allow 1 3/4 C. sugar and 1 tbsp. butter; if the puree seems very tart, add more sugar). Place the puree, sugar, butter, orange juice and zest in a saucepan over medium heat. Stir gently until the sugar is dissolved.
Bring the ingredients to a boil, then simmer gently, stirring often for about 40 minutes or until the mixture has reduced to a soft, moist, spreadable paste; a wooden spooed drawn across the bottom of the pan should leave a clear trail.
Ladle into warm sterilized mason jars; leaving about 1/4 inch headspace. Process in boiling water bath for 5 minutes, then cover, seal with a two part top and label. Store in a cool, dark place and refrigerate after opening.
Tuesday, May 17, 2011
Blue Cheese Chive Butter
This would be pretty good on a juicy steak, just off the grill. I don't know that I quite have a 1/2 C. of chives to mince yet but we managed to dodge the frost last night so hopefully spring is here to stay this time. Bon Appetit tucked this recipe on the corner of a page and I almost missed it. So glad I didn't!
Combine 1/3 C. crumbled blue cheese in a bowl with 1/2 stick softened butter, 1/2 C. minced chives and plenty of cracked pepper. Whisk vigorously with a fork. Use immediately or cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.
Combine 1/3 C. crumbled blue cheese in a bowl with 1/2 stick softened butter, 1/2 C. minced chives and plenty of cracked pepper. Whisk vigorously with a fork. Use immediately or cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.
Thursday, June 3, 2010
Who doesn't love butter??
The following flavored butters would be delicious either on a perfect steak from a few recipes back or on crusty bread, potatoes, etc.
Garlic butter
1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper
Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.
Cilantro butter
1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 C. fresh cilantro leaves
1 to 2 tsp fresh lime juice
Kosher salt and freshly ground pepper
Combine the butter, garlic, cilantro and 1 tsp. lime juice in a food processor with with a mixer until smooth. Season with salt and pepper and add more lime juice if necessary.
Balsamic-Rosemary butter
2 C. balsamic vinegar
2 tsp. whole black peppercorns
2 tsp. honey
2 tbsp. chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt
Combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally until reduced to 1/4 C., 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
Combine the balsamic mixture with the butter and 1 tsp salt in food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
Garlic butter
1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper
Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.
Cilantro butter
1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 C. fresh cilantro leaves
1 to 2 tsp fresh lime juice
Kosher salt and freshly ground pepper
Combine the butter, garlic, cilantro and 1 tsp. lime juice in a food processor with with a mixer until smooth. Season with salt and pepper and add more lime juice if necessary.
Balsamic-Rosemary butter
2 C. balsamic vinegar
2 tsp. whole black peppercorns
2 tsp. honey
2 tbsp. chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt
Combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally until reduced to 1/4 C., 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
Combine the balsamic mixture with the butter and 1 tsp salt in food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
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