Saturday, December 21, 2019

Poppy Seed Cake

1 pkg. yellow cake mix
1 small pkg. vanilla instant pudding
4 eggs
1/2 C veg. oil
3/4 C sherry
1 C sour cream (8 oz.)

1/4 C poppy seeds.

Mix above ingredients with hand mixer or stand mixer - except poppy seeds.  
Then add 1/4 C poppy seeds by hand last.

Pour into a greased and floured bunt pan and bake 40-50 mins. at 350

Dump out and cool - then sprinkle with powered sugar.

Good to make a day or so ahead, cover cake in tupperware like container.  You can use low fat sour cream.  Cut and cover pieces in plastic wrap and freeze for single servings.

* To make a Magic Cake Pan Release so cakes don't stick:
1/2 C flour
1/2 C shortening
1/2 C veg. or canola oil
(link here to If You Give A Blond a Kitchen for pixs and directions)

Crepes

Put in blender:

2 eggs
1/2 C whole milk
1/2 C water
1 tsp. vanilla

Add:

1 C flour
1/4 C powdered sugar
1/2 tsp. salt

Mix wet ingredients. Then add dry and mix (pulse) - not too much.

Let stand in refrigerator at least 1/2 hour.

Heat crepe pan - add butter - add mixture and swirl.

Eat with sugar & lemon , sugar & orange juice - or butter and syrup.

Danish Sugar Cookies

1 C butter (softened)
1 C sugar
1 egg
1 tsp vanilla

2 C sifted flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Cream butter, sugar, egg and vanilla in stand mixer until light.  

Sift flour, soda and cream of tartar.  Blend into butter mixture.  Chill in refrigerator until ready to cook.

Using small cookie scoop - make small balls.  Flatten with a glass dipped in flour or sugar (so it won't stick).  Sprinkle with sugar crystals.

Or - you can roll them on a floured surface and cut with cookie cutters and decorate when cooled.

Bake 15 mins. at 325






Friday, December 20, 2019