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| Cream Of Potato Soup | |
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Ready in about minutes or less!
- 2 Cups Mashed Potatoe
- 1 Cup Chicken Broth
- 1 1/2 Tablespoon Margarine
- 2 Tablespoon Flour
- 1/8 Teaspoon Salt
- Dash of Pepper
- 1 Cup Milk
| | 1. Prepare mashed potatoes.
2. In pot, melt margarine
3. Stir in flour, salt and pepper into margarine
4. Add milk all at once and cook, stirring until thick and bubbly. Cook 1 minute more. This is white sauce.
5. Stire potatoes and broth into white sauce.
6. Cook until heated completely, stirring constantly.
7. Garnish with chopped onion, grated cheese, cooked bacon and a bit of sour cream.
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| Blueberry Crumb Cake |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in about 1 hour or less
- 1 C butter
- 1 1/2 C sugar
- 1 1/2 teaspoons cinnamon
- 3 1/2 C flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz. sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 2 C fresh blueberries, washed and dried
| | Preheat oven to 350° F. Grease and flour a 9-inch tube pan with a removable bottom.
Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.
Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended. Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.
Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.
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