The most famous traditional dessert to serve with tea is Crumpets. When you top those delicious Crumpets with the oh so elegant Devonshire Cream, your taste buds will thank you!  To make these delicious Crumpets, search the Internet or your local gourmet shop for Crumpet rings.  They are not expensive and will make your Crumpets real treat.

Crumpets Recipe

1/2 cup warm water (105? - 115?)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

Pour about 3 tablespoons of batter into each 3″ ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.

Repeat until all the batter is used.

Serve warm with butter and jam or clotted cream and jam. Makes 16 crumpets.

Devonshire Clotted Cream

True Devonshire Cream is a very thick, rich cream actually very similar to butter. It is unsweetened, so it pairs very well on a crumpet.

1 cup heavy (whipping) cream
1/4 cup confectioner’s sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

OR

1 cup heavy whipping cream
1/2 cup mascarpone or 1/4 cup softened cream cheese
1 heaping tablespoon sugar
1 teaspoon vanilla extract

The directions are the same for both cream recipes: Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

You can’t have a tea party without dessert.  Everyone loves chocolate and this pound cake recipe is sure to be a hit.  Lavender Cookies is such a special treat, followed by my favorite Lemon Bars.  Your guests will have to try a bit of all three desserts. These desserts also make for a pretty arrangement on your dessert table.

Chocolate Pound Cake

1 cup butter, room temperature
2 cups sugar
4 eggs
1 (8-ounce) semi-sweet chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
3 cups flour
Powder Sugar (optional)

Preheat oven to 350 degrees. Grease and flour well a bundt pan, leaving 2 inches at the top for the cake to rise.

In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.

In a heavy saucepan over low heat, melt chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.

Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.

Dust with powder sugar

Makes 16 servings.

Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers
(http://www.sagehillfarmsandvintagestore.com for the freshest lavender herbs)
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting.

Makes 2 dozen cookies.

Lavender Frosting:
1 cup powdered sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.

Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.

Lemon Bars

Crust:
1-3/4 cups all-purpose flour
2/3 cup powdered or confectioner’s sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan

Preheat oven to 350 degrees F. Adjust oven rack to middle position. Lightly butter a 13- x 9-inch baking dish and line with parchment or wax paper allowing edges to come over the sides.

Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake until golden brown, about 20 to 30 minutes; remove from oven and let cool slightly. After crust is finished baking, reduce oven temperature to 325 degrees.

Lemon Filling:
4 large eggs, beaten lightly
1-1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemon zest (from two large lemons)
2/3 cup fresh lemon juice, strained
1/3 cup whole milk
1/8 teaspoon salt
Extra powdered or confectioners’ sugar to decorate finished bars

While crust is baking, make the Lemon Filling:  In a medium bowl, whisk eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend well. Pour mixture onto the pan on top of the warm crust.

NOTE: You may set prepared Lemon Filling aside until crust is finished baking. When ready to pour on warm crust, re-blend Lemon Filling mixture and pour into the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Sieve powdered or confectioners’ sugar over bars and serve. NOTE: The powdered sugar will start to be absorbed into the Lemon Filling after several hours, but it can be reapplied before serving.

Storage: 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.

Yields about 2 dozen bars.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com or her blog at http://www.mycountrykitchen.wordpress.com.

Tea sandwiches are small about the side of crackers.  Regular-size sandwiches are cut into 4 squares or triangles.  Tea Sandwiches can also be cut into decorative shapes with a cookie cutter, but much of the sandwich goes to waste that way.

Tea sandwiches are without crust.  Remove the crusts before cutting the sandwiches to the final size.

They’re thin-sliced. Several types of bread come thin-sliced. Purchase square-topped unsliced loaves of bread and have the bakery slice them thinly for you. Or you can cut the bread with a sharp knife or electric carving knife. This may take a little practice. A 2-pound loaf of bread yields at least 20 slices, 10 uncut sandwiches, 40 tea sandwiches.

A Tea sandwich is very flavorful. Tea sandwich recipes are savory, not very  sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce.

Each tea sandwich is spread with soft butter or cream cheese, or something similar, to prevent soggy sandwiches.  Enjoy the following tea sandwiches at your next tea party.

Cucumber Sandwiches

“Slices of cocktail rye bread are spread with a cream cheese mixture and topped with cucumber.”

1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style salad dressing mix 1 (1 pound) loaf cocktail rye bread
1 cucumber, thinly sliced

In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Deviled Egg Sandwiches

3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste

Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingers.

Almond Chicken Salad Sandwiches

Spread:
Combine 3/4 cup butter
2 teaspoons lemon juice
a pinch of salt
1/2 cup fresh basil leaves
2 tablespoons dried basil.

Filling:
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice

Combine the filling ingredients. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides in. Remove the crusts and cut the sandwiches as desired. Makes 40 tea sandwiches.

Pepper Cheese Sandwiches

Spread:
Cream together 1 cup soft butter
2 teaspoons brown sugar
1/4 teaspoon nutmeg.

Filling:
1 1/4 cups Stilton cheese, finely grated
1/2 cup finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons brandy
1/4 cup, more or less, heavy cream
20 slices bread, your choice

Combine all filling ingredients except the cream in a small bowl. Gradually add the cream to bring the mixture to spreading consistency. Spread a thin layer of the butter mixture to the edge of one side of each piece of bread. Top half the slices with the filling. Place the remaining bread slices on top, remove the crusts and cut as desired. Makes 40 tea sandwiches.

Pineapple-Cream Cheese Sandwiches

3/4 cup soft butter
1 teaspoon cinnamon or nutmeg
20 slices bread of your choice
11/2 cups soft cream cheese
1/2 cup pineapple, finely chopped
1/2 cup finely chopped nuts
Salt and pepper

Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread. In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts. Add salt and pepper to taste. Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices. Remove the crusts and cut. Makes 40 quarter tea sandwiches.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com or her blog at http://www.mycountrykitchen.wordpress.com.

My Diva friend Teri passed along these tips.  Thank you Teri!

 “Enjoy the spirit of the festivities.”

1.   Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit.  In fact, if you see carrots, leave immediately. Go next door, where they’re serving rum balls.

2. Drink as much eggnog as you can. And quickly.   It’s rare… you cannot find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It’s not as if you’re going to turn into an eggnog-alcoholic or something. It’s a treat. Enjoy it.  Have one for me. It’s Christmas!

3. If something comes with gravy, use it. That’s the whole point of gravy. Gravy does not stand alone. Pour it on, make a volcano of your mashed potatoes and fill it with gravy.

4. As for mashed potatoes, always ask if they’re made with skim milk or whole milk. If it’s skim, pass. Why bother? It’s like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat, drink and be merry.

6. Under no circumstances should you exercise between now and New Year’s.  You can do that in January when you have nothing else to do. This is the time for long naps, which you’ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies or pralines, have as many as you can before becoming the center of attention. They’re like a beautiful pair of shoes. If you leave them behind, you’re never going to see them again.

8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. If you don’t like mincemeat, have two apples and one pumpkin. Always have three.   When else do you get to have more than one dessert?

9. Did someone mention fruitcake? Granted, it’s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.

10. One final tip: ENJOY Life should NOT be a journey to the grave with the intention of arriving safely in an attractive well preserved body, but rather to skid in sideways, body thoroughly used up, totally worn out and screaming
“WOO HOO what a ride!”

Have a great holiday season!

Warm regards,

Teri R. Dempski

Valued Service Virtual Assistants ~ What’s Your Time Worth?

http://www.valuedservicevas.com  E-mail: teri@valuedservicevas.com 

I know you have heard this phrase over and over again. This afternoon, my husband, my husband’s grandmother and I all went to the kitchen to make a peach pie. While all three of us have cooked more years than I would like to admit, we all had different ways to make the peach pie. We needed a camera as I’m sure we would have made “Funniest Home Videos” show. Grandma instructed my husband to put on a pan of boiling water on the stove. Both of them stood there looking at the pan of water waiting for it to boil. They joked and said “watched pot never boils.” They continue to stand there and finally Grandma said, “your water will boil faster if you put a lid on the pan.” So my husband looks for the lid and puts it on the pan. A couple of seconds later, Grandma looks at the water and it is not boiling. Then a few seconds later my husband opens the pot and the water is not boiling. Grandma tells him to stay out of the pot. Haha! My husband said, “don’t we need ice water to put the peaches in after we blanch them?” “No”, Grandma said, “you don’t need ice water, just run some water from the faucet.” My husband says, “the chefs on TV always use ice water.” Grandma says, “they don’t know what they are talking about.” Finally the water is boiling and she handed him the “pinchers” which were the olden day kitchen tongs. He looked at the tongs and then looked at me with this expression on his face like, “what is this?” Grandma said to take the pinchers and put six peaches in the pot. He does this and then she says, oh move them around, don’t let the peaches sit still.” Okay, he says and then Grandma says, “take them out of the water, you’re leaving the peaches in the hot water to long.” So we get the peaches out of the water and my husband starts peeling the peaches. Over at the table I’m measuring the sugar and the corn starch. She says to me, “you have to stir the sugar and corn starch. Okay Grandma, I’m getting the spoon. Then she tells me to “carefully stir the sugar and corn starch in with the peaches. “Carefully? I ask” You don’t want to break the peaches. Then the debate starts as to cook the peach mixture or not. I cook my peach mixture for about five minutes, but Grandma does not cook her peach mixture. So, we go with Grandma’s instructions and I “carefully” pour the peach mixture into the pie crust. Then Grandma says to place wax paper on the table and turn out the second crust on the wax paper. She carefully cuts slits in the pie crust and tells me to lay it on the peaches and pinch the two crusts together. Once the pie is ready to go into the oven I ask her, “do you sprinkle sugar on your top crust?” Grandma says, “sometimes I do.” So I sprinkle the top with sugar. My husband says, “what about melted butter on top the sugar? “Yes, you can melt a pat of butter and drizzle the butter on top. So my husband melts the butter and drizzles the butter on top of the peach pie. Finally the pie is in the oven. I ask Grandma, “How long do you cook your peach pies?” She tells me, “until it is done.” We all laugh and guess who was left to clean up the mess. Our “Grandma, Betty and Doyle Recipe for Fresh Peach Pie: 2 pie crusts 6 to 8 peaches, peeled and sliced ½ cup sugar 2 ½ tsp corn starch Mix sugar and corn starch and pour over peaches. Carefully mix until all peaches are coated. You may need to add a tiny bit of water. Pour peach mixture into one pie crusts. Cut slits in the second pie crust and cover the peaches. Pinch the edges together. Sprinkle lightly with sugar. Melt a pat of butter and drizzle over the sugar on the crusts. Bake at 350 for 1 hour or until knife inserts into pie easily. Let cool and top with vanilla ice cream. Spend time in the kitchen cooking with loved ones. Cooking with your 94-year old Grandma is priceless!

About the Author: Betty Lynch, author of “Back to the Table with My Country Kitchen”  Visit www.mycountrykitchen.com to sign up for My Country Kitchen’s monthly newsletter.

Do you keep in your pantry items to make a meal in minutes?

Take-out food is so expensive. When you do a little preparing, you can actually fix meals in minutes. While meals in minutes are probably better for you and your family than a burger and fries. The good thing is that you are saving money.

I always keep a bag of precooked fajita meat in the freezer. Stir fry the meat, onions and bel peppers. Add lettuce and toast to make a fajita salad. Open a can of fruit for dessert.

The same fajita meat can make Nachos. Spread tortilla chips with bean dip, add fajita meat and cheese. Microwave until cheese is melted.

Quick fajitas can also be made with the meal. Add chips and hot sauce to make your meal.

Boil noodles and top with the stir fried fajita meat. Add a jar of gravy and heat until hot. Serve meat over noodles. Add a salad to complete your meal.

Frozen meatballs are another staple I keep in my kitchen. Brown meatballs in a skillet until thawed. Add a can of spaghetti sauce and simmer. Boil spaghetti pasta. Broil under the broiler toast with butter and garlic powder for garlic toast. Add a salad to complete your meal.

Brown meatballs in a skillet. Cook Ramen noodles. Toss meatballs with noodles. Add a salad.

Brown meatballs in the skillet until thawed. Pour in a can of beef gravy. Open a box of macaroni and cheese. Add a salad to your meal.

I always keep a package of the frozen skillet meals in the freezer. These can be made within 15 to 20 minutes. Add a salad and a can of fruit and your meal is complete.

Kids love this dish– take 2 cans of Ravioli. Layer Ravioli, cheese and crushed corn chips. Top with cheese. Microwave until the cheese is melted. Add your salad and your set.

Fix a package of stuffing mix according to directions. Take thick slices of turkey that you can purchase from your deli. Roll stuffing inside turkey to make a roll. Pour a jar of turkey gravy over the top and microwave until warm. Serve with a can of green beans.

All time favorite is soup and grilled cheese sandwiches or soup and a salad is a big hit in the winter time.

A list of “never-outs” would be:

Precooked frozen fajita meat

Salad fixings

Bean dip or refried beans

Shredded cheese

Jar gravy

Noodles

Ramen noodles

Frozen meatballs

Spaghetti sauce

Macaroni and cheese mix

Frozen skillet meals

Ravioli

Corn chips

Stove Top Stuffing mix

Turkey gravy

Make a list of your “meals in minutes” and tape to the inside of your pantry door. When you are in a hurry, turn to your pantry instead of the phone number to your favorite take out restaurant. Every time you fix a quick and easy meal instead of take-out food, put the money you would have spent into a jar. Tell your family about the money jar. As a family, decide what you are going to do with this money. (I.e., Disney trip, etc.) Fast food is a habit everyone gets into, so make getting out of the habit fun for everyone.

About the Author:

Betty Reed Lynch, owner of My Country Kitchen, author of “Back to the Table with My Country Kitchen” Visit her web site at: www.mycountrykitchen.com to subscribe to her monthly newsletter.

The very first step in cooking is to read the recipe all the way through, from the name of the dish to the cooling process. Read the recipe again and set out all the ingredients you will need to prepare the recipe. Let your child carry the ingredients to the counter. This not only helps ensure you have everything required on hand, but also provides an opportunity to explain unfamiliar cooking terms to your children.

Talk with your child about how long it will take to make your recipe and determine whether you have adequate time to make the recipe appropriately and patiently. Will you be able to allow it to bake or simmer all the way through? Look at the clock with your child to make certain. This will also help your child learn to tell time.

Remember, expect spills, laugh a lot, and have a great time!

Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

CLASSIC BEEF STEW
2 pounds beef stew meat
1 to 2 tablespoons cooking oil
1 can (16 ounce) stewed tomatoes with liquid
1 can condensed beef broth, undiluted
3 tablespoons quick cooking Tapioca
1 clove garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2 inch pieces
3 medium potatoes, peeled and cut into 2 inch pieces
2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD
1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 Egg, beaten
1 cup whole kernel corn (frozen or canned) Note: If you use canned drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.

While sitting at the bowling alley, a voice came over the intercom saying, “Tonight we are hosting a raffle on a yummy yellow sheet cake for $1.00 a ticket. The proceeds will go to our youth bowling association.” A yellow sheet cake, I thought? How often are you asked to bake a cake for a school auction, cake walks, parties or get-togethers? Bundt cakes makes excellent cakes for these events. They are pretty cakes, make for a great presentation and could bring in more money than a yellow sheet cake. Another benefit of bundt cakes is that they are easy to transport to your event. Below are some of my favorite bundt cake recipes:

BANANA PUDDING BUNDT CAKE

1 (18.25-ounce) box yellow cake mix
1 (3-ounce) package instant banana pudding mix
4 large eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed banana
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped

Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside. In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan. Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.

To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.

CARIBBEAN CHRISTMAS RING

3 tablespoons vegetable shortening
2 1/2 cups finely chopped walnuts
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup softened butter
1 1/3 cups granulated sugar
3 large eggs
1 cup sour cream or plain nonfat yogurt
1 ripe banana, mashed
2 tablespoons orange liqueur (triple sec)

Orange Sugar Glaze:

1 cup powdered sugar, shifted
2 tablespoons orange juice

Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda.
Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Fold flour mixture into banana-egg batter; stir in remaining walnuts.

Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven. Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool.
Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

CHOCOLATE CREAM FILLED CAKE

Filling Ingredients:
1/4 cup granulated sugar
1 (8-ounce) package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze Ingredients:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet real chocolate chips

Heat oven to 350E°F. Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside. Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

CREAM CHEESE CHOCOLATE CHIP TUNNEL CAKE

A delightfully surprising “tunnel” of cream cheese and chocolate chips makes this cake a sure winner with your family and friends!
2 cups granulated sugar
1 cup vegetable oil
2 large eggs, beaten lightly
2 teaspoons vanilla extract
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa
3 cups all-purpose flour
1 cup buttermilk
1 cup strong coffee

Filling:
1/4 cup granulated sugar
1 (8-ounce) package cream cheese - softened
1 teaspoon vanilla extract1 large egg
1 cup (6-ounces) miniature semisweet chocolate chips

Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter, melted
2 to 3 tablespoons Hot water

Preheat oven to 350*F (175*C). Generously grease a 10-inch bundt or tube pan. Set aside.
For the cake: Combine sugar, oil and eggs in a large mixing bowl. Beat for one minute until smooth. Add remaining cake ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. Set batter aside and prepare filling.

For filling: Cream the sugar with cream cheese at medium-high speed. Add the vanilla and egg and beat until smooth. Stir in the chocolate chips, mixing well.
Pour half of the cake batter into the prepared pan. Spoon the filling mixture evenly over the layer of batter, then carefully pour remaining batter over the filling.
Bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. Cool cake on a wire rack for 20 to 25 minutes before removing from pan. Cool completely before glazing.

For the glaze: Combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

ORANGE BUNDT CAKE
1 (18.25-ounce) package yellow cake mix
1 (3.9-ounce) package instant lemon pudding
3/4 cup orange juice
1/2 cup vegetable oil
4 large eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup granulated sugar
1/4 cup butter

Preheat oven to 325*F (160* C). Grease one bundt pan and set aside. In large bowl beat together cake mix, pudding mix, 3/4 cup orange juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into prepared Bundt pan. Bake for 50 to 60 minutes, or until tested done. Cool for 15 minutes and remove from pan. In small saucepan combine 1/3 cup orange juice, sugar, and butter. Bring to boil, reduce heat and cook for two minutes. Drizzle hot icing over warm cake

STREUSEL SPICE CAKE

1 (18.25-ounce) package spice cake mix
3/4 cup milk
1/4 cup butter or margarine, softened
3 large eggs
1/4 cup sweetened flaked coconut
1/4 cup chopped nuts

Filling:
1/2 cup coconut
1/2 cup chopped nuts
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon

Glaze:
1 cup powdered sugar
1 tablespoon margarine or butter, softened
2 to 3 tablespoons milk

Heat oven to 350*F (175*C). Grease and flour a 10-inch tube or 12-cup bundt; pan.
In large bowl, combine cake mix, 3/4 cup milk, 1/4 cup butter and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. Pour half of batter (about 2 cups) into prepared pan. In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter; sprinkle with 1/2 cup reserved filling. Bake for 45 to 55 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan 30 minutes on wire rack. Remove from pan. Cool completely. In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake

ZESTY LEMON POUND CAKE

1 (6-ounce) package or 1 cup Premier White Chocolate Morsels, or 3 premier white baking bars, broken into pieces
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons grated lemon peel (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preheat oven to 350F. Grease and flour 10-cup bundt pan. Melt morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly. Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared bundt pan. Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Have you heard the saying, “I need some good ole comfort food?” What do you think about when you think of comfort food?
Comfort food was food lovingly prepared by my mother and my grandmother who put as much love in their cooking as ingredients. Good ole down home dishes that made your mouth water just thinking about the food. Most of the time, comfort food originated from your child hood memories. As adults we tend to turn to comfort food when we are stressed or sick.
So what is your favorite comfort food? Mine is a wonderful rich, coconut cream cake with whipped topping piled high sprinkled with coconut flakes. Oh what about that chicken fried steak perfectly battered, seasoned and fried to a golden brown with cream gravy and mashed potatoes. And then there is hot baked roll or bread just out of the oven, pipping hot with lots of butter! Yummy!
So the next time you are stressed out and need a little comfort, think about what your comfort food would be. Have a relaxing time eating your comfort food while thinking about those who first introduced you to this dish. Let the stress roll away. Now don’t go overboard with your comfort food. Relax and enjoy the memories with everything in moderation.
COCONUT CREAM CAKE
1 box of white cake mix
1 can Eagle Brand Milk®
1 can cream of coconut
1 bag of coconut flakes
1 large container of Cool Whip®
Bake cake according to package directions adding half of the bag of the coconut flakes to the cake mixture. As soon as cake comes out of the oven, spray a wooden spoon handle with a cooking spray. Polk holes in cakes about a half inch apart. Mix the cream of coconut and the Eagle Brand Milk® together and pour evenly over the top of the cake. Cool cake completely. In the same bowl, mix the entire container of Cool Whip® with the remaining bag of coconut flakes. Top cake with Cool Whip® mixture and spread evenly. Refrigerate immediately.

ABOUT THE AUTHOR:
Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com