Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Archive for August, 2007

Pound Cake

Posted by moderndaygourmet on August 31, 2007

1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla extract
1 teaspoon cream of tartar

In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Separate egg whites from yolks and set whites aside. Beat yolks and add to mixture. Blend until lemon-colored.

Sift together flour, baking soda, and salt. Add to above, mixing until thoroughly blended. Beat in milk and vanilla.

In a separate bowl, beat whites with cream of tartar until they hold soft peaks. Fold gently into cake batter. Pour into the prepared pan and bake for 1 hour. The edges of the cake should begin to pull away from the sides of the pan when done. Cool on a rack for 15 minutes. Loosen the sides gently with a spatula and invert onto the rack to finish cooling.


Posted in Desserts - cake | Leave a Comment »

Italian Cream Cake

Posted by moderndaygourmet on August 31, 2007

2 cups sugar
½ cup shortening
5 eggs
2 cups coconut
1 cup pecans, chopped
1 teaspoon vanilla
1 stick butter
2 cups flour
1 cup buttermilk
1 teaspoon soda

One 8-oz package cream cheese
1 stick butter
1 pound confectioners’ sugar
1 teaspoon vanilla
drops of milk if necessary for consistency

Cream sugar, butter and shortening. Beat in egg yolks one at a time. Add milk, flour, nuts and coconut.

Beat egg whites until stiff; fold into batter. Bake in three 9” layers for 15-20 minutes at 350

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Marbled Brownies

Posted by moderndaygourmet on August 31, 2007

Otherwise known as cream cheese brownies. They don’t put this recipe on the Duncan Hines boxes anymore. Why is that? Good thing I saved it way back when.

1 package brownie mix
2 packages (3 ounces each) cream cheese
5 tablespoons butter
1/3 cup sugar
5 eggs
2 tablespoons flour
¾ teaspoon vanilla

3 tablespoons butter
2 tablespoons cocoa
1 ½ cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla

Soften the cream cheese and butter; beat together. Add the sugar, 2 eggs, flour and vanilla. Beat until smooth and set aside.

Empty brownie mix and flavor packet into medium size bowl. Add 2 tablespoons water and 3 eggs. Mix by hand about 50 strokes.

Pour half the brownie batter into a greased 9×13 pan; pour all the cream cheese over the brownie layer. Spoon the remaining brownie batter here and there over the cream cheese batter. Pull a knife through the batter in wide curves to create a swirled appearance.

Bake at 350 for 35-40 minutes or until done. Cool and frost.

For icing, melt butter in a medium saucepan and stir in cocoa until dissolved. Add sugar, milk and vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency.

Posted in Desserts - other | Leave a Comment »

Hush Puppies

Posted by moderndaygourmet on August 31, 2007

2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1/2 cup water
1 egg, beaten
1/2 small minced onion

Heat vegetable oil to 365 degrees. In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion. Shape the batter into small balls, approximately 1 tablespoon each. Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.

Posted in Breads | Leave a Comment »

Garlic Mashed Potato Casserole

Posted by moderndaygourmet on August 31, 2007

I found this in the Dallas Morning News several years ago. It’s a great variation on mashed potatoes.

2 pounds baking potatoes, peeled and cut into large chunks
1/4 cup garlic, thinly sliced
1 cup chicken broth
1/2 cup sour cream
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup green onions, thinly sliced
1/2 cup Parmesan cheese
1 tablespoon olive oil

Put potatoes, garlic, broth, and 2 cups water into a large pot. Cover and bring liquid to a boil over high heat. Reduce heat to medium-low and simmer about 15 minutes, or until potatoes are very tender.

Set aside 3/4 cup of the potato water. Drain potatoes and garlic. Return them to the pot and heat over medium heat, stirring for 1-2 minutes, until the potatoes are dry.

Mash the potatoes. With a wooden spoon, beat in the sour cream, butter, salt, pepper, and the remaining potato water, beating until the potatoes are very soft and fluffy. Gently stir in 3 tablespoons of the onions.

Spoon the potatoes into a greased oven proof dish. Sprinkle with the Parmesan cheese and drizzle with the oil. Bake at 400 for about 30 minutes, or until the top is golden and puffed. Sprinkle with the remaining onions and serve.

Posted in Vegetables | Leave a Comment »

Maryland Crab Cakes

Posted by moderndaygourmet on August 31, 2007

2 pounds jumbo lump crabmeat
20 Ritz or Townhouse crackers, crushed into fine crumbs
2 Tablespoons dijon mustard
1/2 cup mayonnaise
1 extra large egg
1 tablespoon worchestershire sauce
2 tablespoons chopped fine parsley
2 tablespoons Old Bay seasoning
1 teaspoon fresh squeezed lemon juice

Gently pick the crabmeat, removing any shells, and set aside. Mix with remaining ingredients and form into 8 crabcakes and chill.

Take a skillet and melt 1-2 tablespoons butter and add 2 tablespoons oil to the butter. Place the crabcakes in the pan and brown on one side, then the other. Serve with lemon and tartar sauce.

Posted in Entrees - fish | Leave a Comment »

Chicken a la Marty

Posted by moderndaygourmet on August 31, 2007

This is another one from Sarah. I’ve only made it once, but it is great, and a good thing to make for company.

4 skinless, boneless chicken breasts
1/4 c. vegetable oil
1 garlic clove, minced or pressed in a press
1/2 lb. mushrooms, sliced
1 lemon, thinly sliced
1 Tb. flour
1 tsp. salt
1/4 tsp freshly ground pepper
1/4 tsp. oregano
1/2 c. dry white wine
1 can (14 oz.) artichoke hearts, drained and quartered

The recipe calls for pounding the chicken breasts to 1/4″ in thickness. I simply slice the breasts in 1/4″slices. Much easier. Then cut into 2″ squares (or so. This is not rocket science.) Heat oil in a large frying pan or dutch oven, and cook the chicken til tender and cooked through. Remove chicken. Add garlic, lemon slices and mushrooms to the pan and cook until tender, 2-5 minutes. Sprinkle with the flour, salt, pepper and oregano. Cook, stirring, one minute. Add wine and bring to a boil, stirring until mixture thickens. Add artichokes. Return chicken to pan. Simmer 2 minutes or so, til heated through.

Posted in Entrees - poultry | Leave a Comment »

Creamy Ham Casserole

Posted by moderndaygourmet on August 31, 2007

My friend Michelle shared this one. I believe it’s WW friendly but I can’t recall how many points. I want to say it’s 8 or 9 per serving.

1 package uncooked medium egg noodles
2 cups fresh broccoli florets
1 cup fat free milk
1 can cream of mushroom soup (use lowfat)
2 cups shredded reduced fat Cheddar cheese
1 tub (6 oz) light cream cheese with chives and onion, softened
2 cups chopped lean ham
1 cup chopped carrot
Cooking spray
1 cup fat free herb flavored croutons, crushed

Cook noodles in 2 quarts boiling salted water for 2 minutes. Add broccoli; cook an additional 3 minutes. Drain.

Combine milk, soup, 1 cup cheddar cheese, and cream cheese in a large bowl. Stir well with whisk. Add noodle mixture, ham and carrot. Stir well. Divide into two 8 inch square greased casserole dishes.

Combine remaining 1 cup cheddar cheese and crouton crumbs. Toss well. Sprinkle over casserole and bake at 350 for 30 minutes.

Posted in Entrees - pork | Leave a Comment »

Hot Bean Dip

Posted by moderndaygourmet on August 31, 2007

My cousin Karen gave me this recipe quite a while back. Can’t recall where she got it, another relative I think. I am not really a fan of refried beans but this dip is really good.

2 cans refried beans
6 ounces cream cheese
1 small container sour cream (Can use lowfat or fat free in all the above)
1 small can chopped green chiles
shredded cheddar cheese

Combine all ingredients but cheese. Pour into an oven proof dish and top with cheese. Bake at 350 for 20 minutes or until bubbly.

Posted in Appetizers | Leave a Comment »

Deep Fried Dill Pickles

Posted by moderndaygourmet on August 31, 2007

I love fried pickles.  Must be the Southerner in me.  One time I had people over and planned my whole menu just so I could serve these.

2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste

In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.

In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels.

Salt and pepper to taste

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