Buttermilk Pound Cake with Buttermilk Custard Sauce

by Anna // August 25, 2011 // 4 Comments

Well, anyone who has read my recipes will figure out that I tore this one out of a magazine. Source is referenced below. The article was about seven pound cake recipes but this is the one that spoke to me. Does cake speak to you? Does it whisper sweet nothings in your ear? I tried this one out this past weekend because Mom and Dad were visiting and also I have this really cute beehive cake stand that was just screamin’ for a job to do. This was a very easy recipe and thanks to my Crisco Spray with Flour, it slid right out of the pan, no worries.

Ingredients:
1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 tsp. vanilla extract
Buttermilk Custard Sauce (ingredients/instructions listed separately)

1. Preheat oven to 325. Beat butter at medium speed until creamy–I use my stand mixer. Gradually add in the sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition.

2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan ( I use Crisco Spray with Flour–less mess, same success).

3. Bake at 325 for 65-70 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce–also very good plain or with chopped fresh fruit (I am trying it with mangoes next time).

Buttermilk Custard Sauce

Ingredients:
2 cups buttermilk
1/2 cup sugar
1 tbsp. cornstarch
3 egg yolks
1 tsp. vanilla extract

1. Whisk together the buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute.

2. Remove from heat, and stir in vanilla.

3. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.

Source: Kathleen Smith/Southern Living Magazine

Roasted Garlic-Rosemary Potatoes

by Anna // August 18, 2011 // 3 Comments

One of my favorite food blogs is here . I was looking at my LDS Living Magazine the other day, where they were featuring this blog, and found a recipe I wanted to try. Of course I tore that puppy right out of the magazine and filed it in my “Someday I Will Try This…” folder. Someday came sooner than I thought–for I blog now! I need a recipe for Thursday and here it is!

Ingredients
2 1/2 tablespoons extra-virgin olive oil
5 cloves of garlic, minced or pressed
2 1/2 tablespoons chopped fresh rosemary (strip the needles from the stem before chopping)
2 1/2 tablespoons coarse-grain or Dijon mustard
Coarsely ground black pepper
1 1/2 pounds baby red, fingerling, or other very small potatoes (as small as possible), washed
Kosher salt

1. Bring a large pot of salted water to boil.

2. While the water is heating, combine the olive oil, garlic, rosemary, mustard, and some black pepper. Set aside.

3. Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.

4. When the water is boiling, add the potatoes and boil for about 10 minutes, or until easily pierced with a fork. Drain, return the potatoes to the pan, and toss with the mustard mixture.

5. Spread the potatoes out evenly over the baking sheet and sprinkle with kosher salt. Bake 10-15 minutes, or until the skins begin to brown and sizzle.

Sara and Kate suggest placing the potatoes on a platter and scraping the bits off the foil and sprinkling them over the potatoes. You can then garnish with a few sprigs of rosemary.

Do Ahead Tip: After spreading the potatoes on the baking sheet, cover with plastic wrap and refrigerate up to 8 hours. When ready to cook, sprinkle the potatoes with kosher salt and roast 15-20 minutes.

Source: Our Best Bites

Kris Kringles

by Anna // August 11, 2011 // 3 Comments

This is a staple at Brew Family gatherings, especially at Christmas. A batch disappears quickly, so be warned! Mom got this recipe from a Relief Society sister in the old Falls Church Ward in Virginia–Emily Packer.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
6-oz. pkg semi-sweet chocolate chips
6-oz. pkg butterscotch morsels
Candy sprinkles

1. Stir sugar and syrup together in a large pot. Heat until mixture just begins to boil around the edges (30 seconds to a minute). Remove from heat and stir in peanut butter.

2. Add cereal to peanut butter mixture and stir until well-blended. Press into a 9×13 pan or dish.

3. Melt chocolate and butterscotch in the microwave according to package directions. Stir until smooth. Spread over cereal mixture using the back of a spoon. Decorate with sprinkles.

4. Chill until firm. Cut into bars. MAKES 4 DOZEN.

Source: Brew Family Cookbook