Today I made Chocolate Sour Cream Cake!
2C flour, 1 1/4C sugar, 1 1/2t baking powder, 1/2C butter, 1/3C cocoa powder, 1C fat-free milk, 1/2t salt, 2 eggs, 1/3C sour cream
Glaze: 6T cocoa powder, 1/2-3/4C powdered sugar, 3-5T fat-free milk
Preheat oven to 350F.
Beat eggs. Add sugar. Blend well. Stir in sour cream.Stir in milk. Blend well. In separate bowl, sift together dry ingredients. Make a depression (“well”) in the center. Pour in the wet ingredients. Stir just until blended. Turn into greased tube pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool cake completely before pouring on glaze. Mix 1/2C powdered sugar and cocoa. Add 3T milk. Continue adding sugar and milk until mixture is barely pourable. Pour on cake. Let set ten minutes before cutting.
Today I made Yam Cucpakes!
1/2C sugar, 1/2C butter, 2 eggs, 2C yams, baked and mashed, 2C flour, 1/4C cornstarch, 1t cinnamon, 1t vanilla extract, 1t baking powder, 1t baking soda
Preheat oven to 350F.
Cream butter and sugar. Add eggs. Blend well. Stir in yams.
Stir in vanilla. In separate bowl, sift together dry ingredients. Add to batter until just blended. Turn into non-stick, greased or lined muffin tin.
Bake 20 minutes or until toothpick inserted into the center of a cupcake comes out clean.
Today I made Chocolate Peanut Butter Rolls!
1 envelope (1/4 oz) yeast, 1/4C water, 1/2C sugar, 6T butter, 4-5C flour, 1 egg, 1/2C fat-free sour cream, 12T peanut butter, 12T chocolate chips
Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add sugar. Add about 1/2C flour. Stir. Add egg and butter. Stir in sour cream. Add enough flour to form dough into an elastic ball that is still slightly sticky. Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Punch down dough. Knead a few times on lightly floured board. Divide dough into twelve parts. Take one and stretch into a rectangle approximately 2″ wide by 4″ long by 1/4″ high. Spread on about 1T peanut butter.
Sprinkle on about 1T chocolate chips.
Roll up the dough.
Seal the edges so that no filling is leaking.
Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap and let rise half an hour or until rolls are doubled in volume. Preheat oven to 375F.
Remove plastic wrap and bake 15 to 20 minutes or until golden brown.
Today I made Citrus Sherbet!
3C orange juice, 14 oz sweetened condensed milk, 1/4C fresh lemon juice, 3T Triple Sec
Stir in milk. Blend well.
Stir in Triple Sec.
Blend well. Pour into greased souffle dish. Freeze 6 or more hours.