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Recipe Memories

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Recipe Memories - Page Text Content

S: Delicious memories Family cookbook

BC: Happy Birthday Aunt Suzie 2011

FC: Delicious Memories | Made with love by Caroline Jester April 2011

1: Main Courses.............................................2 Christmas Day Clam Chowder..........................4 Boilermaker Tailgate Chili.................................5 Authentic New Mexican Green Chili...................6 Chicken Enchiladas..........................................7 Chincoteague Roast Chicken & Dumplings.........8 Polenta and Spare Ribs....................................9 Stephanie's Hidden Good-For-You Stuff Pasta..10 Caroline's Mushroom Noodles.........................11 Appetizers and Sides................................12 Spinach Balls................................................14 Festive Pea Salad..........................................15 Macaroni Grill Rosemary Bread.......................16 Caroline's Favorite Fried Ravioli......................17 Pop Pop's Macaroni and Cheese.....................18 Stephanie's Garlic Mushroom Cheesy Bread....19 Kale Gratin...................................................20 Sweet Potato Casserole.................................21 Desserts..................................................22 Suzie's Melt in Your Mouth Xmas Trees...........24 Snowball Cookies...........................................25 Italian Cream Cake........................................26 Poor Man's Cake............................................27 Alice Watson's Fudge Icing.............................27 Aunt Suzie's Apple Pie....................................28 Dipped Shortbread Cookies............................29 Banana's Foster Bread...................................30 Blueberry Pound Cake....................................31 | Table of Contents | New York, 2009

2: Main Courses | Princess Cruise, November 2004

3: Yummy main courses for every day dinners and any holiday! | Las Vegas, Fall 2010 | Princess Cruise, November 2004

4: Directions Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until just opened, about 6-10 minutes. Drain and shell the clams, reserving the broth. Mince the clam flesh, set aside. Filter the clam broth either through coffee filters or a cheese cloth and set aside. in a large, heavy pot, slowly render the salt pork. remove the cracklings and set them aside. Slowly cook the onions in the salt pork drippings for about 6 minutes, stirring frequently, or until cooked through bur not browned. Stir int he flour and cook, stirring for 3 minutes. Add the reserved clam broth and fish stockWhisk to remove any flour lumps. Bring to a boil. Add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. Stir in the clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup[ bowls with oyster crackers on the side. | Ingredients -4 quarts little neck clams (about 1 2/3 cups after cooking an chopping) -1 clove garlic, minced -1 cup water -2 oz salt pork, finely chopped -2 cups chopped onions -3 tbs flour -1 1/2 pounds potatoes, peeled and diced into 1/2 inch cubes -4 1/2 cups clam broth -3 cups fish stock -2 cups light cream -Oyster Crackers | Christmas Day Clam Chowder | Christmas 2009

5: Boilermaker Tailgate Chili | Ingredients -2 pounds ground beef chunk -1 pound bulk Italian sausage -3 cans chili beans, drained -1 can chili beans in spicy sauce - 2 cans diced tomatoes with juice -1 can tomato paste -1 large yellow onion, chopped -3 stalks celery, chopped -1 green bell pepper, seeded and chopped -1 red bell pepper, seeded and chopped -2 green chipeppers, seeded and chopped - 1 tablespoon bacon bits -4 cubes beef bouillon -1/2 cup beer -1/4 cup chili powder -1 tbs Worcerstershire sauce -1 tbs minced garlic -1 tbs dried oregano -2 ts ground cumin -2 ts hot pepper sauce -1 ts dried basil -1 ts salt -1 ts ground black pepper -1 tsp cayenne pepper -1 ts paprika -1 ts white sugar -1 bag corn chips such as Fritos (Alison's favorite) -1 package shredded cheddar cheese (8 ounce) | Directions Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, bacon bis, bouillon and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. stir to blend, then cover and simmer over low heat for at least 23 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, ladled in bowls and topped with corn chips and cheddar cheese.

6: Ingredients 1 lb hot sausage (no MSG) 2 lg cans stewed tomatoes, chopped 4 large cloves garlic, minced 2 tsp ground coriander 1 tsp red chili powder 1/2 tsp oregano 2 pkg frozen green chili, seeded & chopped | Directions Brown sausage. Remove from pan and drain all but 1 tsp of drippings. Add garlic to drippings and cook for 1 minute (be careful not to brown) Add stewed tomatoes, chili, sausage and spices Stir well. Bring to simmer over medium high heat Reduce heat to low and simmer for 1-3 hours. | Authentic New Mexican Green Chili | Huevos Place warm tortilla on plate. Place fried eggs in center. Cover with colby-jack shredded cheese and chili. Surround tortilla with iceberg lettuce. Serve with sour cream and cold water! | Albuquerque Balloon Festival, Fall 2010

7: Chicken Enchiladas | Ingredients 1 c chopped rotisserie chicken breast 10 corn tortillas, quartered 1 can Cream of Mushroom Soup 1/4 c milk, preferably 2% or whole 1 onion, chopped 4 tsp olive oil, divided 8 oz button mushrooms, sliced 1 small can of chopped green chili 2 c (16 oz) shredded Colby-Jack Cheese 1/4 c sliced scallions | Directions Saute onion in 2 tsp olive oil in deep fry pan until tender, approximately 5 minutes (do not allow to brown). Remove from pan. Heat 2 tsp olive oil in same fry pan over medium heat. Add mushrooms and cover. Sizzle for 5-7 minutes until water has evaporated. Remove cover and continue to saute until browned. Return onions to pan with mushrooms. Add the soup, milk, green chili and chicken. Cook until the sauce thickens slightly (it should not be runny). If too thick, add more milk. Coat a 13x9 pan with cooking spray. Spread a thin layer of the mushroom sauce on the bottom of the pan. Layer 1/2 of the quartered tortillas on top of the sauce, covering the bottom of the pan. Spread 1/2 of the cheese over the tortillas. Layer remaining tortilla quarters over the cheese. This time, leave gaps between them - this is where the sauce will trickle down into the 2nd layer. Layer the remaining cheese on the top. Pour the remaining sauce over the top of the casserole. Sprinkle the top with cheese and sliced scallions. Bake at 350 for about 30 minutes until bubbly. Serves 10-12. | November 2004

8: Chincoteague Roast Chicken & Dumplings | Ingredients 1 Perdue Oven Stuffer Roaster 2 T butter 3 c chicken broth, preferably homemade 5 t salt, divided 3 c flour 1 c cold water | Directions Preheat oven to 350 Remove giblets from chicken. Salt and pepper inside and outside of chicken. Rub outside with 2 T butter. Place chicken on roaster rack in large roaster. Cook until timer "pops" on outside of chicken, approximately 2.5 hours for a 6-7 pound chicken. Remove chicken from pan, draining as much juice from pan as possible. Add chicken broth and 2 tsp salt to pan and heat on high to a rolling boil. While waiting for the boil, prepare the dumplings. Combine flour and 3 t salt well. Make well in center of mixture. Pour 1 cup COLD water into well. Mix gently, only until four starts to stick together. Do NOT over mix or knead. Dump flour mixture onto a well floured counter. Flour rolling pin and roll out dough to a 1/8 inch thickness. Roll until you can't roll it any thinner! Cut dough into approximately 2 x 4 inch strips. Drop strips into broth that is still at a rolling boil. Maintain rolling boil to prevent the dumplings from sticking together. Cook dumplings for 10 minutes after the last dumpling is placed in the broth. Carve chicken and serve with dumplings. | Las Vegas 2010

9: Polenta & Spare Ribs | Ingredients 3 lbs ribs (small ribs not country style) or 2 lbs Italian sausage 32 oz tomato sauce 6 oz tomato paste 1 cup water 6 cloves garlic Lots of fresh rosemary 2 cans of black olives | Directions Brown meat in 1/4c olive oil that has been flavored with 3 mashed cloves of garlic and several sprigs of rosemary (remove the garlic so it doesn't burn) When all of the meat is browned pour oil off and pour a 1/2 cup heated wine over the meat, salt and pepper to taste. Add heated tomato sauce, paste and water and 3 garlic cloves and additional rosemary in cheese cloth and add the olives too. Simmer 3 hours in a tightly covered pan. | Fall 2009 | Fall 2010 | Fall 2010 | Fall 2010

10: Stephanie's Hidden Good-for-You-Stuff Pasta | Ingredients 3-32 oz cans tomato sauce 3-6 oz cans tomato paste 1 carrot, peeled 1 large onion 1 red pepper 1 zucchini 8 cloves garlic 2 T fresh basil, chopped (or 2 t dried basil) 2 T fresh parsley, chopped (or 1 t dried parsley) 1 T olive oil 1 t salt 1/2 t pepper | Directions Place all fresh vegetables (carrot through garlic) into food processor and process until finely chopped. Cook veggies in 1 T oil in fry pan for 5-7 minutes until they begin to soften. Add tomato sauce and tomato paste, along with 1 can water Stir well. Add basil, parsley, salt and pepper. Simmer on low for 3 hours to blend all flavors. Freeze unused portion for future weeknight dinners. | April 2002 | Christmas 2007

11: Caroline's Mushroom Noodles | Ingredients 3 T olive oil 1 small onion, finely chopped 16 oz portabella mushrooms, sliced 1 t salt, plus extra for sprinkling 1 c chicken broth, preferably home made 1 lb spaghetti 1 c grated parmesan cheese 3/4 cup heavy cream 1/2 c chopped fresh parsley 1 t freshly ground black pepper | Directions Place olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add mushrooms and 1 t of salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have browned slightly., about 10 minutes. Add the chicken broth and cook for about 5 minutes. Boil water for noodles with salt. Add spaghetti and cook according to package directions. Drain pasta. Add mushroom and onion mixture to pasta. Stir in cream and parmesan cheese. Cook over low heat for 5 minutes. Serve. | April 2002 | September 2002

12: Appetizers and Sides | (yummy) | January 2009

13: Ridiculously amazing appetizers for any party | Delicious sides to dress up any meal | December 2009 | October 2004 | 2010

14: SPINACH BALLS | INGREDIENTS 2 packages frozen spinach 6 cloves garlic 1 T olive oil 2 eggs 1 large jar chopped pimento 1.5 c cubed sharp cheddar 3/4 c parmesan cheese 1/2 box wheat thins, crushed 1/2 t salt 1/4 t pepper | DIRECTIONS Defrost and drain spinach - remove as much water as you can Heat garlic in olive oil for one minute in fry pan Add spinach and cook until spinach is dry and fragrant, about 5 minutes. Place spinach and rest of ingredients in a large bowl. Mix well. Heat non-stick fry pan with 2 T olive oil. Use cookie scooper to scoop balls into frying pan. Flatten and cook until cheese is melted and outside of discs is golden brown. Place on plate with paper towel and keep warm in 200 degree oven until ready to serve.

15: FESTIVE PEA SALAD | INGREDIENTS 2 cans Leseur Brand baby peas 1 large jar chopped pimento 1 bunch scallions, sliced thin 1/2 c sour cream 1/2 c Hellman's mayonnaise 1 T lemon juice 1/2 t salt 1/4 t white pepper | DIRECTIONS Mix all ingredients thoroughly except peas add peas and stir gently to avoid breaking them Cover and store in refrigerator for at least 2 hours for flavors to blend, preferably overnight. Serve cold. | Thanksgiving 2007

16: Macaroni Grill Rosemary Bread | Ingredients 1 package active dry yeast 2 t sugar 2 T extra-virgin olive oil, plus more for brushing and serving 2-1/2 c all-purpose flour, plus more for dusting 2 T dried rosemary 1 t fine salt 1/2 teaspoon kosher salt Freshly ground black pepper | Directions Stir the yeast, sugar and 1/4 c warm water in bowl of a stand mixer. Let sit until foamy, about 5 minutes. Add 1 T olive oil, the flour, 1.5 T rosemary, the fine salt, and 3/4 c warm water; beat with dough hook until a dough forms. Knead with dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours. Brush 2 baking sheets with olive oil. Generously flour a work surface, turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand uncovered, until more than doubled, about 2 hours. Preheat oven to 400. Bake the loaves 10 minutes. Brush with the remaining 1 T olive oil and sprinkle with the kosher salt and the remaining 1/2 T rosemary. Continue baking until golden brown, about 10 more minutes. transfer to a rack to cool. Serve with olive oil seasoned with pepper. | Fall 2010

17: Caroline's Favorite Fried Ravioli | Ingredients 1 package refrigerated mini cheese ravioli 1 package refrigerated mini meat ravioli 4 eggs, beaten\ 2 c buttermilk 2 c seasoned bread crumbs Canola Oil | Directions In large fry pan, heat 1 inch canola oil until hot Coat ravioli in egg, buttermilk and breadcrumbs. Place in hot oil and fry until golden brown. Remove from pan onto plate with paper towel to soak up excess oil Serve with Stephanie's Hidden Good-for-You-Stuff pasta sauce. | Spring 2010 | Spring 2011 | December 2010

18: Pop Pop's Macaroni and Cheese | Ingredients 1 box macaroni, cooked according to package directions 4 T butter 4 T flour 1/2 to 1 c whole milk 1 12 oz block Extra Sharp Cheddar Cheese | Directions In large sauce pan, melt butter Add flour and stir for 1 minute Add cheddar cheese and 1/4 cup milk. Stir constantly until melted, adding milk as necessary to achieve desired consistency. Once cheese is melted, pour over noodles and mix well. Bake at 325 degrees for 30 minutes or until top is crusted slightly. | September 2010

19: Stephanie's Garlic Mushroom Crostini Cheesy Bread | Ingredients 1 baguette loaf, sliced into 1/2 inch slices 4 T butter 4 garlic cloves, minced 1 8 oz package mushrooms, chopped finely 1/2 T olive oil | Directions Melt butter and stir in minced garlic. Baste baguette slices with butter and toast until golden. In the meantime, heat olive oil in skillet over medium heat. Add mushrooms, and salt and pepper. Cover and cook for 5-7 minutes until water is gone. Remove cover and stir until browned. Spoon 1 T mushroom mixture on each slice. Sprinkle with parmesan and place under broiler. Broil for 1-2 minutes until cheese melts. | November 2004

20: Kale Gratin | Ingredients 1 1/2 lbs kale, stems stripped and chopped, about 6 cups 1/2 t Salt 2 tablespoons extra-virgin olive oil 1/4 pound pancetta, chopped into 1/2-inch pieces 1 cup cream 2 cloves garlic, smashed and chopped 1/8 teaspoon grated nutmeg, eyeball it Black pepper 1/2 cup breadcrumbs 1/2 cup grated Parmigiano | Directions Preheat the broiler with oven rack in middle of oven In stock pot, boil 5 inches of water. Add the kale and salt and cook 5 to 6 minutes; drain and dry the greens. Cook the pancetta in olive oil in frying pan till crisp.. Add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole. dish Toss breadcrumbs with the 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Sprinkle on top of kale. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes

21: Sweet Potato Casserole | Ingredients 6 medium sweet potatoes 1 3/4 c sugar (or 1/4 c Truvia) 3 eggs 1 stick butter 1 1/3 c milk 1/2 t nutmeg 1 t cinnamon TOPPING: 1 stick butter, melted 1 c steel cut oats 1 c chopped pecans 1/2 c brown sugar | Directions Put large pot of water on to boil. Peel and slice potatoes into cubes. Place in water and boil for 20 minutes until tender. Drain potatoes and blend with sugar, eggs, butter, milk and spices. Pour into greased casserole dish Bake at 350 for 45 minutes. Mix topping ingredients. Spread topping ingredients over casserole and bake for an additional 15 minutes. | Red Rock Canyon, Las Vegas, Fall 2010

22: Desserts

23: New York City July 2010

24: Ingredients 1 c butter 3/4 c sugar 1 large egg 2 1/4 c flour 1/2 tsp baking powder 1/4 tsp salt 1 tsp vanilla | Directions With stand mixer fitted with paddle attachment, cream butter and sugar together thoroughly, about 5 minutes. Add egg and vanilla extract and mix well Combine dry ingredients in separate bowl and stir thoroughly. Add dry ingredients to wet and mix until blended. Add 4-5 drops of green food coloring and mix. Add more food coloring as necessary to achieve desired color. Fit cookie press with tree attachment. Fill press with cookie dough, fitted with tree attachment. Press cookies onto greased cookie sheet. Sprinkle generously with cookie sprinkles. Bake at 375 for 8-10 minutes. Do not allow to brown. | Suzie's Melt-in-Your-Mouth Xmas Tree Cookies | Christmas 2007

25: Snowball Cookies | Ingredients 2 c all-purpose flour 2 c finely chopped pecans 1/4 c sugar 1 c butter, softened 1 t vanilla Powdered sugar | Directions Preheat oven to 325. In large mixer bowl, combine all ingredients except powdered sugar. Beat at low speed, scraping bowl often, until well mixed (3-4 minutes). Shape rounded teaspoonfuls of dough into 1 inch balls. Bake for 18-25 minutes or until very lightly browned. Cool 5 minutes. Roll in powdered sugar while still warm, and again when cool. | Christmas 2009

26: Ingredients 1/2 c butter, softened 1/2 shortening 2 c sugar 5 egg yolks 2 c all purpose flour 1 tsp baking soda 1 c buttermilk 1 tsp vanilla extract 1 1/3 c flaked coconut 1 c chopped pecans 5 egg whites 8 oz cream cheese 1/2 c butter 4 c confectioners' sugar 1 tsp vanilla extract 1/2 c chopped pecans | Cake Directions Preheat oven to 350. Grease and flour 3 8-inch round cake pans beat egg whites until they form stiff peaks In a large bowl, cream 1/2 c butter and shortening until light. Add white sugar, and beat until fluffy. Beat in egg yolks Stir together flour and baking soda, add alternately with buttermilk to the creamed mixture, mixing well after each addition. Stire in 1 tsp vanilla, coconut and 1 c pecans. Fold in stiffly beaten egg whites. Spoon batter into prepared pans. Bake for 25-40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely. | Italian Cream Cake | Frosting Combine cream cheese, 1/2 c butter, powdered sugar, and 1 tsp vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 c pecans can be stirred into frosting or sprinkled onto the cake after it is frosted. | Disney 2008

27: Poor Man's Cake | Ingredients 1 box raisins 1 c milk 1 T baking soda 1 t cinnamon 1/4 t allspice 1/2 t nutmeg 3 1/2 to 4 c flour 1/2 c shortening 8 oz bag chipped black walnuts | Directions Boil 2 cups of water. Add raisins and boil for 10 minutes, stirring occasionally. Drain raisins and stire in 1 c cold milk In a separate bowl, mix remaining cake ingredients, adding raisin mixture as last ingredient Pour into 9x13 cake pan and bake at 300 degrees for 1 hour. Cool cake-frost with Alice Watson's Fudge Icing | Alice Watson's Fudge Icing (Alison's Namesake) | 2 blocks baker's chocolate 2 c sugar 3 T cream 3T water 1 egg 1 t vanilla Mix all ingredients in medium saucepan. Let it come to a boil and cook for 4 minutes. Add vanilla and beat until it reaches desired consistency (you need to be able to pour it over the cake). It will harden as it cools. | Disney 2008

28: Aunt Suzie's Apple Pie | Ingredients 1/2 c unsalted butter 3 T all purpose flour 1/2 c white sugar 1/2 c packed brown sugar 1/4 c water 2 Pillsbury prepared pie crusts 8 apples, peeled, cored, and sliced | Directions Melt butter in sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water. Bring to a boil. Reduce temperature and simmer for 5 minutes. Meanwhile, place one crust in bottom of deep dish pie pan. Fill crust with apples, mounded slightly. Cut second crust to place a lattice work top on pie. Gently pour the sugar and butter mixture over crust, ensuring that it doesn't run off. Bake 15 minutes at 425. Reduce the temperature to 350 and continue baking for 35-45 minutes until crust is slightly browned and applies are bubbly. | April 2002 | Christmas 2009 | Martinsville Raceway, Spring 2011

29: Dipped Shortbread Cookies | Ingredients 3 sticks unsalted butter 1 c sugar, plus more for sprinkling 1 t pure vanilla extract 3 1/2 c all purpose flour 1/4 t salt 6-7 oz very good semi-sweet chocolate | Directions Preheat oven to 350 Mix together 3 c of lour and all other ingredients using dough hook on electric mixer Add last 1/2 c flour as needed until dough forms into small ball. Roll out dough to 1/4" on floured surface Use preferred cookie cutters to cut out shapes Place cookies on greased cookie sheet and cook for 12-15 minutes until edges begin to brown | Place chocolat | Place chocolate in microwave safe bowl and cook for 30 seconds at a time on high, stirring in between until completely melted. Dip tips of cookies into chocolate, placing on wax paper until chocolate cools and hardens. | Place chocolate in microwave safe bowl. Microwave on high in 30 second intervals, stirring in between until completely melted. Dip edge of each cookie into chocolate and set on wax paper to cool and harden. | January 2009

30: Bananas Foster Bread | Ingredients 1 1/2 c mashed ripe banana 1 c packed brown sugar, divided 6 T butter, melted, divided 1/4 c dark rum, divided 1/3 c plain non-fat yogurt 2 large eggs 1 1/2 c all-purpose flour 1/4 c ground flaxseed 3/4 t baking soda 1/2 t salt 1/2 t cinnamon 1/8 t allspice 1/3 c powdered sugar | Directions Preheat oven to 350 Combine banana, 1/2 c brown sugar, 5 T butter, 3 T rum in non-stick sauce pan Cook over medium heat until mixture begins to bubble. Remove from heat and cool. Add yogurt, remaining 1/2 c brown sugar and eggs. Beat with mixer at medium speed. Combine flour through allspice in separate bowl. Add flour mixture to banana mixture until just blended. Pour into 9x5 loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. then remove from pan to wire rack. Combine remaining 1 T melted butter, remaining 1 T rum, and powdered sugar. Stir well and drizzle over warm bread. | January 2009

31: Blueberry Pound Cake | Ingredients 2 c sugar 1/3 c butter, softened 1/2 c light cream cheese 3 large eggs 1 large egg white 2 t vanilla extract 3 cu all purpose flour, divided 2 c fresh blueberries 1 t baking powder 1/2 t baking soda 1/2 t salt 8-oz vanilla yogurt 1/2 c powdered sugar 4 t water | Directions Preheat oven to 350 Beat sugar, butter and cream cheese until well blended (about 5 min). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Combine 2 T flour and blueberries in a small bowl, toss to coat Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberries. Pour batter into a 10-inch tube pan coated generously with cooking spray. Bake at 350 for 1 hour and 15 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes, remove cake from sides of pan. Cool an additional 15 minutes. Remove cake to wire rack. Combine powdered sugar and water in small bowl, drizzle over warm cake. | January 2009

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  • Title: Recipe Memories
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