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Recipes

Nectarine Pound Cake

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 24 Pond cake Copy 

INGREDIENTS

3 cups all-purpose fl our
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
6 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon peach brandy
1/2 cup sour cream
4 cups peeled and diced nectarines

(about 5 large nectarines)
FRESH LEMON GLAZE
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons fresh lemon juice

 

PREPARATION

Preheat oven to 350°F. Grease and flour a 10-inch fluted pan.
Combine flour, baking soda and salt. Set aside.
Cream butter and sugar in a large bowl until light and fluffy.
Beat in eggs one at a time. Stir in extracts and brandy.
Gradually add flour mixture and sour cream alternately to the

butter mixture, beating on low speed.
Fold in nectarines. Pour into the prepared pan.
Bake for 55-65 minutes, or until a toothpick comes out clean.

Cool for 15 minutes before inverting on a plate.
To prepare the glaze, mix all ingredients until smooth.

Drizzle over the cooled cake. Makes 10-12 servings.

 

Szechuan-Style Tofu Stir-fry

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 24 Tofu Copy 

INGREDIENTS

1/3 cup low-sodium teriyaki sauce
3 tablespoons spicy stir-fry sauce
2 teaspoons cornstarch
4 tablespoons olive oil, divided
2 cups Vegetable Stir-Fry (frozen)
1 pound tofu, cut into bite-size cubes

PREPARATION

Combine teriyaki sauce, stir-fry sauce and cornstarch in a small bowl. Set aside.
Heat 3 tablespoons oil in a wok or skillet over high heat.

Add vegetables and stir-fry for 5-7 minutes, or until tender.

Remove vegetables from the pan.
Heat remaining 1 tablespoon oil in the pan, add tofu and cook for 2 minutes.
Add sauce mixture and vegetables to the pan, stir to combine and cook until heated thoroughly.

Makes 3-4 servings.

 

Syrup Cake

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 18 Fathers Day Syrup Cake Copy 

INGREDIENTS

½ cup (1 stick) butter or margarine, softened
1 cup sugar
4 large eggs
1¼ cups all-purpose flour
¼ teaspoon baking soda
1½ cups Hershey's Syrup

PREPARATION

Preheat oven to 350°F. Grease a 13-by-9-by- 2-inch baking pan.
In a large bowl, beat butter, sugar and eggs until thoroughly blended.

Add flour and baking soda, blending well. Add syrup and mix thoroughly.

Spread the batter in the prepared pan.
Bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean. 
Cool completely in the pan on a wire rack.
Top with your favorite frosting and garnishes, if desired. 
Makes 8-10 servings