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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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| Tomato And Aspargus Au Gratn |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in about minutes or less!
- 2 lbs. asparagus, tough ends trimmed
- olive oil
- 6 Roma tomatoes, sliced
- 3 T. nutritional yeast flakes
- 2 T. garlic, minced
- 2 T. freshly chopped parsley
- 1 t. Herbes de Provence
| | Place the asparagus spears in a steamer basket and steam for 3-4 minutes or until tender. Using a little olive oil, lightly oil a large baking dish. Place the steamed asparagus spears in three rows in the prepared baking dish. Place the slices of two Roma tomatoes over each of the rows of asparagus. Drizzle a little additional olive oil over the top of the tomatoes and asparagus, sprinkle the nutritional yeast flakes, garlic, and Herbes de Provence over the top, and then season to taste with salt and pepper. Bake at 400 degrees for 10-12 minutes or until the tomatoes have softened.
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