With this issue, thoughts are turning to cooler weather, tailgating, and the start of the holidays. I am including a cake recipe that is perfect for brunches or afternoon coffees. It would make a perfect holiday gift for your neighbors, too! Hope you will prepare the tomato sauce—it is very light and fresh tasting—try it with pre-made toasted ravioli for a great dipping appetizer. And finally…everyone needs a great pimento cheese recipe—this one is it.
Hope you enjoy the recipes in this issue.
Poppy Seed Cake
Serves 16-20
This has been our favorite go-to cake recipe for many years. It is that perfect dessert when you want a little something sweet with your afternoon coffee. My mother always thought you needed to have something sweet in the house just in case somebody stopped by—don’t you think that is a good adage to adopt?
3 cups flour
2 ¼ cups sugar
1 ½ teaspoon baking powder
1 ½ cups canola oil
1 ½ cups milk
3 eggs
1 ½ tablespoon poppy seeds
1 ½ teaspoon vanilla extract
1 ½ teaspoon almond extract
1 ½ teaspoon butter flavoring
Preheat oven to 350 degrees.
Mix flour, sugar and baking powder in large mixing bowl.
In another bowl combine oil, milk, poppy seeds, and vanilla, almond, and butter flavorings. Stir in 3 beaten eggs and mix well. Add liquid ingredients to dry ingredients and stir until lumps have disappeared.
Pour batter into greased bundt pan and bake for 1 hour. Let set for 10-15 minutes and then turn out onto a wire rack. While still warm pour this glaze over entire cake:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon butter flavoring
Whisk together all ingredients.
Bella’s Tomato Sauce
Serves 6-8
This is by far the freshest tasting tomato sauce you will find, and it is so easy to prepare. I double this recipe every time I make it so I can put some in the freezer. Because it uses canned tomatoes, that freshness will be there even during the long winter months. Add grilled shrimp or chicken to the top of your pasta dish for a heartier dish.
1/3 cup olive oil
4 tablespoons butter
3 cloves garlic, minced
¼ cup freshly chopped basil (or 1 tsp. dried)
2 14.5-ounce cans diced tomatoes
1. In large saucepan heat oil and butter.
2. Add garlic and cook until garlic just turns color.
3. Add tomatoes and basil; stir well.
4. Simmer 10 minutes.
5. Serve with your favorite pasta.
Note: If you like a smoother sauce, use an immersion blender once the sauce has cooled and blend to your desired consistency.
Tamale Pie Bake
Serves 6-8
This recipe is a great cold-weather dish—perfect while you are sitting around watching football. Since I love to use cornmeal, this recipe intrigued me—it was great with the toppings listed at the end of the recipe. If you want a bit more spice, add a diced jalapeno or cayenne pepper.
For Cornbread Topping
1 cup all-purpose flour
¾ cup cornmeal
3 tablespoons sugar
¾ teaspoon salt
3 teaspoons baking powder
1 egg, lightly beaten
1 cup milk
2 tablespoons butter, melted
For the Filling
1 pound ground turkey or beef
½ pound mild pork sausage
½ cup chopped onion
1 clove garlic, minced
1 small green bell pepper, chopped
1 16-ounce can stewed tomatoes, chopped
1 6-ounce can tomato paste
1 cup frozen corn kernels, thawed
¼ cup sliced black olives
1 ½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon black pepper
½ teaspoon salt
½ cup shredded cheddar cheese
Assemble cornbread topping
ingredients:
1. In mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. In a separate small bowl, combine the lightly beaten egg and milk.
2. Set aside, with the dry and wet ingredients still uncombined, while you prepare the casserole filling.
Prepare the filling:
1. In a skillet, brown both meats with onion and garlic over medium heat; then drain.
2. Add stewed tomatoes, tomato paste, green pepper, corn, chili powder, cumin, black pepper, salt, and olives to skillet. Reduce heat and simmer for 10-12 minutes.
3. Place filling in a 9 x 13 baking dish coated with a non-stick cooking spray.
Prepare cornbread topping:
1. Gradually add the milk/egg mixture to the dry ingredients, stirring until just combined. Add the melted butter and stir until just combined.
2. Spread the cornbread batter evenly over the top of the filling.
3. Bake uncovered at 425 degrees for 20 min.
4. Sprinkle the top with cheese and continue baking for 8-10 more minutes, until cheese is melted and cornbread is done.
5. Serve with your favorite salsa, sour cream, and chopped cilantro.
Pepperjack Pimento Cheese
Serves Many!
If you are from the South, you are going to love a good pimento cheese spread. This is my most recent find and I love this recipe. I added a few ingredients that I love in pimento cheese…namely green onions. Try it—I think you will like this. You can always cut back on the pepper jack cheese and add more cheddar if you want a less spicy spread.
1 cup grated sharp cheddar cheese
1 cup grated pepper jack cheese
½ block cream cheese, softened
¼ cup mayo
2 ½ teaspoons chopped pimentos
¼ teaspoon salt
1/8 teaspoon black pepper
2-3 dashes Worcestershire Sauce
2-3 green onions (use white and green parts), chopped
Use a hand mixer to cream mayo, cream cheese, salt, pepper, and Worcestershire Sauce.
On lowest speed, mix in grated cheeses and pimentos. Stir in green onions. Let set in refrigerator for 2-3 hours.
Serve on toasted bread triangles or with your favorite cracker. M! October/November 2014
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