Daily Archives: March 18, 2009

Apple Blueberry Cake


Here in Florida our blueberries will be ready at all the ‘you pick’ farms in April going through about June, weather permitting. So get ready for all your blueberry recipes!

3 cups flour
1 cup oil
4 eggs
1 teaspoon salt
2 cups sugar
3 teaspoons baking powder
2 1/2 teaspoons vanilla
1/2 cup orange juice
1 cup blueberries
4 large apples – pared, peeled, and sliced
Cinnamon/sugar

Place all ingredients except cinnamon/sugar and fruit in large bowl and beat until smooth.

Pour 1/3 of batter in ungreased tube pan. Sprinkle with cinnamon/sugar and spread 1/3 of the apples and 1/2 cup blueberries over batter. Repeat 2 more times, but do not put blueberries on top layer (they will burn). Bake in preheated 350-degree oven for 1-1/2 hours or until done. Remove from pan and let cool well before slicing. Variations: Substitute raspberries for blueberries. Eliminate blueberries.

Cathedral Windows Candy


2 tablespoons margarine
1 cup chocolate chips
1 egg, beaten
1 cup powdered sugar
3 cups colored marshmallows

Melt the margarine and chocolate chips in a saucepan over the lowest heat setting. Remove from heat when melted. Add the egg and powdered sugar. Mix well. Add marshmallows. Stir until coated. Turn out onto wax paper and form a roll. When hardened, slice into 30 pieces approximately 1/2 inch in size.

Potato Soup with Green Chiles


2 3 tablespoons vegetable oil
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon black pepper
Oregano (just a pinch)
2 medium potatoes, peeled, diced
8 whole roasted, peeled green chilies, chopped (or about 2/3 cup canned)
5 cups chicken broth

Heat oil in 2 quart saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes. Top with chopped cilantro and/or shredded cheese. Add 1/2 cup sour cream and stir well just before serving

Chocolate Best Ever Cake ;)


1 deep chocolate cake mix
3/4 cup chopped pecans
24 ounces semisweet chocolate chips, divided
4 ounce package instant chocolate pudding
1 cup sour cream
4 large eggs
1/4 cup coffee
2 teaspoons vanilla, divided
1 cup water
1/2 cup oil

Coat nuts & half the chips with 1-tablespoon cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee and 1 teaspoon vanilla. Beat at medium speed for 3 minutes. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 degrees for 1 hour or until done. Cool for 15 minutes and turn onto rack. Cool completely before glazing.

Glaze: Combine remaining chips with 1 cup water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1-teaspoon vanilla. Chill until slightly thickened, then drizzle over cake.

Rhubarb Streusel Cake


1 cup flour
1/3 cup powdered sugar
1/3 cup butter or margarine
1 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 eggs, slightly beaten
3 cups frozen or fresh rhubarb, sliced

Streusel:
3/4 cup flour
1/2 cup sugar
1/3 cup butter

Preheat oven to 350 degrees. Combine 1 cup flour, powdered sugar and 1/3 cup margarine (food processor may be used). Press in bottom of 7 x 11-inch or 9 x 9-inch cake pan. Bake for 15 minutes. Meanwhile, combine 1 cup sugar, 1/3 cup flour, salt, eggs and rhubarb in a medium bowl; mix well and pour over crust. Make a streusel topping by combining 3/4 cup flour and 1/2 cup sugar and cutting in butter using a fork until crumbly. Sprinkle over rhubarb mixture and bake 45 minutes or until streusel is light brown.