Buttermilk Raspberry Crumb Cake

I made a raspberry crumb cake tonight and it turned out really really good.  It taste even better when you put a little of whipped butter on it after it just came out of the oven.  :D  

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh raspberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the raspberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the raspberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

                                                                  Right out of the oven!           
                                      

                                                              Ready to go into the oven

                                                                   Mixing the raspberries

Ham & Noodle Casserole

So for tonights dinner, I wasn't sure what I should do,  I had laid out some ham so I decided to just throw something together and it actually turned out really good.  I made biscuits to go with it and the kids loved it.   I call it Ham & Noodle bake.  Enjoy


Ingredients:
2 1/2 lb ham
2 packages of egg noodles
4 cans of corn
4 cans of cream of celery soup
2 cups of sour cream
1 lb of swiss grated swiss cheese


Directions:
1.  In a large sauce pan cook noodles accordingly to package, when done drain
2.  In the meantime cut up ham into pieces, then in a large bowl combine ham, soup, sour cream & corn
3.  In a 9x13 pan place a layer of noodles and then a layer of ham mixture and then sprinkle with cheese, repeat layers
4. cover with foil and bake for 30 min. or until cheese is melted.


yield 12 servings

Andes Mint Cupcakes

I came across the recipe on pinterest and it was a big hit at our bake sale.   The recipe calls for Andes candies, but I used some chopped Andes that I had gotten at Walmart to make cookies with.  The mint buttercream icing is posted in an earlier blog. 


Andes Mint Cupcakes

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

Directions:

1.     Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2.    Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3.    Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4.    Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean. 

5.    Chocolate Mint Filling:  Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

6.   When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. 

7.    Mint Buttercream:  Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well

8.   Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Mint Buttercream Icing

I ran across this recipe and made it.  It was such a yummy recipe that I think I will be using it from now on.

 
Mint Buttercream Icing

8 oz package of cream cheese
1/2 cup butter
3-4 cups of powdered sugar
1 tbs of heavy cream or milk
1 tsp of peppermint extract
green food coloring

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well