Sunday, July 31, 2016

Green Peas with Garlic Butter Sauce

1/4 cup unsalted butter
4-5 garlic cloves, minced
1 lb frozen peas, thawed
1/4 cup unsalted vegetable broth
salt and black pepper to taste

1. Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 1 minute.

2. Add peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.

3. Salt and pepper to taste. Serve hot.

Serves 4.


Classic Sour Cream Coffee Cake

1/2 cup packed brown sugar
1.5 tsp ground cinnamon

3 cups all-purpose or whole wheat flour
1.5 tsp baking powder
1.5 tsp baking soda
3/4 tsp salt
1.5 cups granulated sugar
3/4 cup butter, softened
1.5 tsp vanilla
3 eggs
1.5 cups sour cream

1. Heat oven to 350. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. In small bowl, mix filling ingredients; set aside.

3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.

4. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.

5. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.

6. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.

Note: Cake can be sprinkled with some powdered sugar, if desired.

Serves 12-16.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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