Tuesday, April 27, 2010

Poppy Seed Bundt with Lemon Icing

Another winner from my girlfriend Jill! This is a very classy dessert with a unique flavor. And it's super easy, you'll just love it.

{What you'll need}

1 yellow cake mix

3/4 of a package of the large instant vanilla pudding mix

4 eggs

1 cup of sour cream

1/2 cup of water

1 tsp rum flavoring

1/2 cup melted butter

1/4 cup poppy seeds

Mix dry ingredients together, add wet ingredients, and put in a bundt cake pan.

Bake at 350 for 40-45 min. or until a toothpick comes out clean.


1/2 tsp. milk

1 tbs melted butter

Juice of half a lemon

( I don't use real lemons. I use the lemon juice and I usually put 3-4 tbs. in or how ever

lemony you want the glaze to taste.)

1 1/4 cup powdered sugar.

Make this shortly after the cake has come out of the oven. Drizzle the glaze over the cake.

This is one of my most favorite cake desserts! I hope you enjoy it!

I also divided this and put it into small bread pans for individual treats. Bake at 350 for 25 minutes and they'll turn out great!

(Compliments of Jill Montgomery)

Saturday, April 24, 2010

Jill's Buttermilk Waffles

This recipe has been in my girlfriend Jill's family for generations and she was kind enough to give it to me! These waffles are delicious. A great breakfast on a weekend morning or a great "brinner" (breakfast for dinner, as JW calls it) throughout the week. You'll love them. Thanks again, Jilly!!

{What you need}

4 eggs

2 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

1 Cup melted butter

Preheat waffle iron. Beat eggs until light. Sift together dry ingredients. Add dry mixture and buttermilk alternately to eggs, begin and end with dry mixture. Add melted butter.

I usually cut this recipe in half, as it makes quite a lot of batter.

(Compliments of Jill Montgomery)

Monday, April 19, 2010

Jill's Lemon Poppy Seed Bread

My darling friend and fellow cooking/baking enthusiast, Jill, has sent me a couple incredible recipes. This was one of them. John and I LOVE lemon flavor and this bread hit the spot. The glaze makes it irresistible. I think it's even better the next day!! Thanks Jilly!

{What you need}

1 1/2 cups all purpose flour

1/2 tsp salt

1 tsp baking powder

6 tbs butter, softened (make sure you use REAL BUTTER!!)

1 cup sugar

2 eggs

1/2 cup milk

Grated peel and juice of 1 lemon

(I didn't have a lemon so I just used 4 tbs of lemon juice, but it is better with real lemon)

1/4 cup poppy seeds

1/2 cup powdered sugar

(you can add a few drops of yellow food coloring to make the loaf golden)


1 cup powdered sugar

3 tbs lemon juice

Preheat oven to 350, grease and flour a 9 -by- 5 inch loaf pan

whisk together flour, salt and baking powder

In a large bowl, cream butter, sugar and eggs together until light and fluffy. Add milk alternately with the flour mixture in 2 parts; mix well. Stir in grated lemon peel and poppy seeds. (or the 4 tbs lemon juice).

Pour the batter into a prepared loaf pan. Bake for 45-60 min, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 min.

Mix together lemon juice (another 3 tbs of lemon juice) and powdered sugar to make a glaze. Remove bread from the pan. Poke some holes in the top of the bread and pour the glaze over the warm bread. Poking holes in the bread makes sure that more of the glaze gets in the bread.

(Compliments of Jill Montgomery)

Friday, April 9, 2010

Pesto Swiss Fondue

I really think this was the best dinner I have ever made! I'm quite proud of myself. Not that I can take credit, because it was just an awesome recipe. It is full of flavor and fondue is always super classy. We served this at a dinner party we hosted and had each couple bring a few of the dipping foods. This could also serve as a romantic dinner for two, or a beautiful spread to impress the in-laws with. No matter who you serve it to, they'll
So delish . . .

{What you need}
1 12oz. block of swiss cheese, cubed
2 T flour
2 large garlic cloves, chopped (I used a garlic press)
1/2-3/4 c. of white cooking wine (I used 3/4 c)
1/2 c. milk
2 T of jarred prepared pesto

{Ideas for dipping}
cubed french bread
granny smith apples
new potatoes or cubed red potatoes

Cube cheeses and chop garlic. Place cubed cheese in a tupperware and add flour. Replace the tupperware lid and shake until all the cheese cubes are coated. Spray a medium sauce pan with cooking spray and add the chopped garlic. Cook on medium high until the garlic just begins to brown. Then add wine. When the wine begins to boil, reduce the heat back to medium and slowly add the flour coated cheese and milk a little at a time, always stirring so it will not burn. When the cheese is all fully melted, add the pesto, transfer to heated fondue pot, and serve immediately. If you are not using a fondue pot you may need to reheat it after a little while as the fondue will thicken as it cools.

(Compliments of The Sisters Cafe)
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