Wednesday, January 27, 2016

Morning Cake with sour cream

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 268 calories, 12 g fat (6 g saturated fat), 55 mg cholesterol, 230 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. 

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan. 
  2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings. http://www.tasteofhome.com/recipes/sour-cream-streusel-coffee-cake
Originally published as Sour Cream Coffee Country October/November 1990, p49

Saturday, January 23, 2016

Cinnamon Rolls

INGREDIENTS 

  • 1/2 cup whole milk 
  • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, room temperature, plus more for brushing 
  • 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast) 
  • 3 1/2 cups all-purpose flour 
  • 2/3 cup granulated sugar 
  • 1 large egg, room temperature 
  • 2/3 cup pure pumpkin puree (from a 15-ounce can) 
  • Coarse salt 
  • 3/4 cup packed light-brown sugar 
  • 2 teaspoons ground cinnamon 
  • 4 ounces cream cheese, room temperature 
  • 1/2 cup confectioners' sugar 
  • 2 to 3 tablespoons whole milk

  • DIRECTIONS 
  1. Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted -about 120 degrees. use dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours. 
  2. Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl, stir together remaining stick melted butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside. 
  3. Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. - let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour. 
  4. Preheat oven to 350 degrees. Bake 17-20 minutes. Let cool 
  5. paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk,

Friday, January 22, 2016

Protein

..." lean sources of protein, such as fish, chicken, low-fat cheese, yogurt and legumes. "Aim to have a serving of protein, such as nuts, a small can of tuna, or a piece of low-fat string cheese, at every meal and snack," says Hampl."
...I don't like protein sources that impart suffering and animals, poultry and fish do just that.  I became a vegetarian many decades ago - but not vegan - I still eat fish on occasion - but seeing my metabolism slow down - I am tempted to add even more fish to my diet.