commanders palace sour cream pecan coffee cake

Commanders Palace Sour Cream Pecan Coffee Cake

Source: Commanders Palace Restaurant, New Orleans, Louisiana

Cake
1 cup (2 sticks) softened unsalted butter
2 cups granulated sugar
1 1/2 tablespoons vanilla extract
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/2 cups sour cream

Pecan Filling
1 1/2 cups coarsely chopped pecans
1 cup granulated sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees F. Butter well a 10-inch Bundt pan and dust with flour, shaking out the excess.

In a bowl with an electric mixer beat the butter until smooth. Add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Beat in the vanilla extract and the eggs, one at a time.

Into a bowl sift the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter-sugar mixture, beating slowly until just combined. Fold in the sour cream.

Make the pecan filling: In a bowl combine filling ingredients. Spoon 2/3 of the batter into the prepared pan, sprinkle the top with the pecan filling, gently pressing filling into batter, going completely around the cake until all remaining nut mixture is used. Add remaining batter to pan and smooth top. Bake for 1 hour, or until a cake tester inserted in the center comes out clean. If necessary, loosely cover top of cake with piece of aluminum foil to prevent overbrowning. Let cool on a rack in the pan for 5 minutes. Invert onto the rack and let cool completely.

Anger makes dull men witty, but it keeps them poor. — Queen Elizabeth I

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marshall field cinnamon crunch muffins

Marshall Field Cinnamon Crunch Muffins

Posted by artsycook at recipegoldmine.com

For more that a century, the Marshall Field?s store has been a landmark in downtown Chicago, and has served as a traditional meeting place for several generations of shoppers. This muffin is a favorite with the lunch crowd at the Walnut Room inside Marshal Field?s store.

7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)

Preheat oven to 350 degrees F.

In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.

In a separate, smaller bowl, combine the sour cream and baking soda and set aside.

In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.

Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until golden brown.

Cinnamon Crunch
13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon

Preheat oven to 350 degrees F.

Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.

Store in an airtight container.

Can I live while Im young — Phish

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olive garden breadsticks

Olive Garden Breadsticks

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Kitchen Link (Copycat Collection) at kitchenlink.com

1 loaf frozen bread dough, thawed, and
    at room temperature
Pam vegetable spray
Garlic powder, to taste
Dried oregano leaf, rubbed to a
    fine powder between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.

Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

This recipe yields 8 to 10 bread sticks.

The man who acts never has any conscience no one has any conscience but the man who thinks. — Johann von Goethe

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juniors toasted coconut custard pie

Juniors Toasted Coconut Custard Pie

Posted by liz at recipegoldmine.com May 14, 2001

Source: Welcome to Juniors Recipes and Memories from Its Favorite Restaurant by Marvin and Walter Rosen and Beth Allen

If you like a creamy custard pie and you love coconut, you
e in for a real treat.

Juniors has been baking coconut custard pies for over forty years - and each one always comes out perfectly set and creamy, with chunks of coconut in every bite. Look closely - the top of the pie has been generously showered with coconut, which toasts and gives the pie a delicious golden glow when it comes out of the oven.

The Juniors Way - Be sure to save 1/4 cup of the coconut to sprinkle on the top. It bakes up golden and toasty, giving a little crunch in every bite.

Makes one 9-inch deep-dish pie.

Pastry for single-crust pie
4 extra-large eggs
2/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1 1/3 cups heavy cream
1 cup milk
1 tablespoon pure vanilla extract
1 1/2 cups flaked coconut
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon ground nutmeg

Preheat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate.

Mix and chill the pastry. Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1 inch high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes.

To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees F.

While the crust is baking, make the coconut custard filling. Using an electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed. Reduce the speed of the mixer to medium. Add the cream, milk, and vanilla and beat the filling until light and frothy, about 3 minutes more. Stir in 1 1/4 cups of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.

Bake the pie for 30 minutes, sprinkle with the remaining 1/4 cup of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour. Serve the pie at room temperature or refrigerate until its cold. Store any leftover pie in the refrigerator.

Never let your persistence and passion turn into stubbornness and ignorance. — Anthony DAngelo

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shillitos lazarus cheesecake

Shillitos Lazarus Cheesecake

This is the cheesecake recipe used by Shillitos Department Store bakery in Cincinnati, Ohio which had its own bakery and tea room in the 1950s and 1960s.

Crust
18 single graham crackers, crushed
1 tablespoon granulated sugar
3 tablespoons melted butter

Filling
1 cup granulated sugar
24 ounces cream cheese
5 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon fresh lemon juice

Topping
1 pint sour cream
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract

Mix together the crust ingredients and press into a 10-inch springform pan.

In mixer or food processor mix together the sugar and cheese. Add the eggs, one at a time and stir in the vanilla and juice. Pour over crust.

Bake in a preheated 300 degree F oven for 1 hour to 1 hour and 10 minutes, until set and puffed.

Stir together the topping ingredients. Remove cake from oven and spread over the topping. Return to oven for 10 to 15 minutes.

Cool and chill.

You shouldn say it is not good. You should say, you do not like it and then, you know, you
e perfectly safe. — James Abbott McNeill Whistler

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lloyds cajun blues cafe cajun riblets

Lloyds Cajun Blues Cafe Cajun Riblets

Posted by GayleL at recipegoldmine.com 4/8/02 10:56:44 pm

Source: wtvt.com - Lloyds Cajun Blues Cafe, Ybor City, Florida

1 slab ribs (split down the center)
3/4 cup brown sugar
1 tablespoon Worcestershire sauce
All-purpose seasoning
Garlic powder
Cayenne pepper
Black pepper

Pull skin from back of ribs. Trim all excess fat. Rub ribs with Worcestershire sauce. Sprinkle ribs with all-purpose seasoning, cayenne pepper, black pepper and garlic powder. Sprinkle brown sugar on ribs and pat, rubbing sugar into ribs.

Oil grill or spray with nonstick spray. Place ribs on grill. Slowly cook until fork tender. Ribs may also be baked in the oven at 400 degrees F for about 1 to 1 1/2 hours.

The best way to inspire people to superior performance is to convince them by everything you do and by your everyday attitude that you are wholeheartedly supporting them. — Harold S. Geneen

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lofthouse cookies

Lofthouse Cookies

Posted by LladyRusty at recipegoldmine.com May 11, 2001

Source: Posted by Issa 04-16-2001 09:30pm

This recipe is courtesy of highdesert.com. According to the site, they taste very similar. Enjoy, and hopefully it hits the spot.

1 cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)

Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate overnight.

Preheat oven to 425 degrees F.

Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.

Never look down to test the ground before taking your next step only he who keeps his eye fixed on the far horizon will find the right road. — Dag Hammarskjld

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bella monte tortellini bella monte

Bella Monte Tortellini Bella Monte

Posted by LladyRusty at recipegoldmine.com 9/13/02 8:23:51 am

Source: By Chef Cole Winchester, Bella Monte, Virginia Beach, Virginia - WVEC 13 06/19/2002

12 ounces Bella Monte marinara
2 button mushrooms, sliced
1/4 cup grated parmesan cheese
2 sun-dried tomatoes, julienne
3 ounces heavy whipping cream
9 ounces precooked cheese tortellini
2 asparagus spears, grilled
Parsley and fresh basil, for garnish

Place marinara and mushrooms in saut? pan over medium high heat. Saut? for 1-2 minutes until marinara is warm. Add grated parmesan, sun-dried tomatoes and heavy whipping cream. Saut? until sauce turns pinkish color. Add cheese tortellini and saut? until cheese tortellini is warm all the way through, about 2 minutes.

Place finished tortellini in pasta bowl and garnish with fresh basil and parsley. Form an X with the two asparagus spears in center.

If I have not seen as far as others, it is because giants were standing on my shoulders. — Rose Elizabeth Bird

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olive garden chicken marsala

Olive Garden Chicken Marsala

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Olive Garden Restaurants - Southern U.S. Cuisine (Copycat/Restaurant Collection) at southernfood.about.com

4 boneless skinless chicken breast
    halves, pounded 1/4-inch thick
1/4 cup Wondra flour
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well.

Heat the oil and butter in a skillet until bubbling lightly.

Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Yields 4 servings.

We
e all capable of mistakes, but I do not care to enlighten you on the mistakes we may or may not have made. — Dan Quayle

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general jackson showboat shrimp scampi

General Jackson Showboat Shrimp Scampi

Posted by LladyRusty at recipegoldmine.com 8/6/02 12:50:19 pm

Source: Gary Rawson, General Jackson Showboat - News Channel 5 Tennessee Tuesday, January 29, 2002 - Recipe #2856 - newschannel5.com

1/2 pound large shrimp
1/4 pint clarified butter
2 tablespoons chopped garlic
1/2 cup flour
1/4 cup white wine
Fresh chopped parsley

Saut? garlic in clarified butter. Dredge shrimp in flour and add to pan, turning occasionally. Glaze with white wine and simmer until reduced and thickened. Add chopped parsley and salt and pepper to taste.

Look for the good, not the evil, in the conduct of members of the family. — Jewish Proverb

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