Our BetterMost Community > The Holiday Forum
Recipes - Main & Side Dishes
Marge_Innavera:
No Brokie holiday can be complete without some variation on cherry cake! This is a coffeecake recipe with a dense poundcake-like texture. I developed it when I was trying to use up a batch of cherry jam that refused to jell completely.
Cherry Coffee Cake
1 (18 oz) box white cake mix
4 Tbsp vegetable oil
1 cup water
3 egg whites
1 small pkg vanilla instant pudding mix
1/2 tsp almond extract
one pint cherry jam
Grease a 9x13" pan, angel food cake tube pan or Bundt pan (a deep, fluted style of cake pan)
Put jam in a saucepan with about 3 tablespoons water. Heat slowly, stirring occasionally, till liquid; put aside.
Mix together the other ingredients, beat at high speed for 3 minutes.
Put about one-fourth of the batter into the greased pan; spoon over some of the cherry mixture. Add the rest of the batter in three parts, adding the cherry mixture between layers; draw a knife through the batter in short, curved strokes to “swirl” the colors. End with the rest of the batter on top, reserving the rest of the juice from the cherry mixture. Bake at 350 degrees for 55-60 minutes for Bundt or tube pan; 40 minutes for sheet cake pan. Check every 20 minutes. Cool thoroughly; top with cherry glaze if desired.
Cherry glaze: Mix the reserved syrup with 1/2 cup powdered sugar and 1/2 teaspoon almond extract. Beat by hand, adding liquid or powdered sugar until you get a consistency that’s thick but not as stiff as frosting. Spoon over cooled cake; spread down sides with knife if using a tube or Bundt pan.
You can make a chocolate variation just by substituting chocolate cake mix and pudding; use whole eggs instead of just egg whites. Or for an extra-colorful coffee cake, try one of those cherry cake mixes.
(this recipe is also posted over at the Cherry Cake thread)
Meryl:
Wow, that sounds good, Marcia! And not too difficult. I may give it a try. 8)
Marge_Innavera:
This is a good dish for a brunch, though you might want to call it something else in some localities. ;) It's a fairly low-maintenance recipe despite the 1-3 hour cooking time: can be started first thing in the morning, with just an occasional check-and-stir to make sure it hasn't scorched or cooked down too much.
Cheese grits
3 cups water
3/4 cup uncooked grits
(NOT INSTANT)
1/4 tsp salt
2 beaten eggs
4-6 ounces grated Cheddar cheese
2 tablespoons butter or margarine
1/2 tsp garlic powder
Boil the water; stir in the grits and salt. Lower the temperature and simmer for 1 to 3 hours, stirring occasionally, until thick and “buttery”.
Add a small amount of the grits to the beaten egg; mix, and return to the pan; add the cheese, butter or margarine and garlic powder. Mix well until the cheese is thoroughly melted, taking care not to scorch.
Bake in a greased baking dish at 350º, 30-40 minutes.
Ellemeno:
--- Quote from: Marge_Innavera on December 10, 2008, 02:24:12 pm ---This is a good dish for a brunch, though you might want to call it something else in some localities. ;) It's a fairly low-maintenance recipe despite the 1-3 hour cooking time: can be started first thing in the morning, with just an occasional check-and-stir to make sure it hasn't scorched or cooked down too much.
Cheese grits
3 cups water
3/4 cup uncooked grits
(NOT INSTANT)
1/4 tsp salt
2 beaten eggs
4-6 ounces grated Cheddar cheese
2 tablespoons butter or margarine
1/2 tsp garlic powder
Boil the water; stir in the grits and salt. Lower the temperature and simmer for 1 to 3 hours, stirring occasionally, until thick and “buttery”.
Add a small amount of the grits to the beaten egg; mix, and return to the pan; add the cheese, butter or margarine and garlic powder. Mix well until the cheese is thoroughly melted, taking care not to scorch.
Bake in a greased baking dish at 350º, 30-40 minutes.
--- End quote ---
Polenta al formaggio! :) it sounds delish!
Jeff Wrangler:
--- Quote from: Marge_Innavera on December 10, 2008, 02:24:12 pm ---This is a good dish for a brunch, though you might want to call it something else in some localities. ;) It's a fairly low-maintenance recipe despite the 1-3 hour cooking time: can be started first thing in the morning, with just an occasional check-and-stir to make sure it hasn't scorched or cooked down too much.
Cheese grits
3 cups water
3/4 cup uncooked grits
(NOT INSTANT)
1/4 tsp salt
2 beaten eggs
4-6 ounces grated Cheddar cheese
2 tablespoons butter or margarine
1/2 tsp garlic powder
Boil the water; stir in the grits and salt. Lower the temperature and simmer for 1 to 3 hours, stirring occasionally, until thick and “buttery”.
Add a small amount of the grits to the beaten egg; mix, and return to the pan; add the cheese, butter or margarine and garlic powder. Mix well until the cheese is thoroughly melted, taking care not to scorch.
Bake in a greased baking dish at 350º, 30-40 minutes.
--- End quote ---
OMG, I love cheese grits! :D
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