Your recipes

[Boycott Graceland]

why you gotta judge me

[Sepiae]

Sour Cream Blueberry Cake

Butter (for the pan)
Flour (for the pan)
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt, preferably ultra-fine sea salt
1 3/4 cups fresh blueberries, picked over for stems and leaves
1 cup (2 sticks) unsalted butter, at room temperature
2 cup s sugar
6 eggs
1 1/2 teaspoons lemon extract
4 teaspoons grated lemon rind
1 tablespoon lemon juice
1 cup sour cream
1. Set the oven at 325 degrees. Lightly butter a one-piece, straight-sided 10-inch tube pan. Cut a circle of waxed paper to fit the bottom of the pan, press it in place, then butter the paper. Dust with flour; set aside.

2. In a bowl, sift the flour, baking soda, and salt.

3. In another bowl, toss the blueberries with 2 1/2 teaspoons of the flour mixture.

4. In an electric mixer, cream the butter on medium speed for 3 to 4 minutes or until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium-high speed after each portion. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice.

5. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.

6. Remove the bowl from the mixer stand, and fold in the blueberries. Spoon the batter into the pan and smooth the top with a rubber spatula.

7. Bake the cake for 75 to 80 minutes or until a toothpick inserted into the center of the cake is clean or has a few stray crumbs when withdrawn. The baked cake will pull away slightly from the sides of the pan.

8. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto another cooling rack, peel away the parchment paper, then invert again so the cake is right-side up.

GLAZE


1/3 cup lemon juice
1/3 cup sugar
1. In a small mixing bowl, combine the lemon juice and sugar. Stir well; the sugar will not dissolve.

2. With a brush paint the glaze over the top and sides of the warm cake, dipping into the bottom of the glaze mixture to catch the sugar with each stroke. Leave to cool completely.

[bardy]

this is NOT good for you but it is SOOOOOOOOOOOOOOOO tasty

Pumpkin Gooey Butter Cakes



Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.


Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

[avian chaos]

Oh yummmm, Sepiae. I haven't had blueberries in awhile. Definitely gonna try that one out.

[Sepiae]

Originally Posted by avian chaos

Oh yummmm, Sepiae. I haven't had blueberries in awhile. Definitely gonna try that one out.

It is SO good. My friend made it last weekend for a party and I don't even like blueberries that much, but I ate like 3 squares. You could make it in a tube or bundt pan if you have one, but I think my friend just made it in a regular cake pan, so watch the cooking time. Also, she didn't use lemon extract, so I would recommend just adding more juice. It tastes very fresh and light, and I think the extract would weigh it down.

[silent_brian13]

Beef Bowl

1 long Onion (Negi)
1 round white or Yellow Onion (Negi)
½ cup Soy Sauce
¼ cup sugar
2 Tablespoons Sake
1 pound thinly sliced beef (Rib-eye Sukiyaki meat is best)

Thinly slice Onions place off to side
Slice meat into bite size pieces
Place Soy sauce, sugar and Sake in pan over medium heat, stirring until sugar is melted.
Increase heat to Med-High and place Onions in pan.
Stir continuously until liquid begins to boil.
Add Meat slowly to mixture, cooking meat for approx 2 minutes or until just done. DO NOT OVERCOOK.

When all meat is cooked, remove pan from heat and serve over steamed rice.

[smurfing]

i just go to prudence penny when it's not common sense cooking. i never cook though