Had some eggnog left over from the holidays and didn’t want it to go to waste so played with adding it to my standard bundt cake recipe. Results were pretty good. This is a really rich cake, has 6 eggs in it, and so much flavor. It has a light texture because I decided to use cake flour instead of all purpose. I thought that might be a better choice since I was using so much rich ingredients with the 6 eggs and the cup of eggnog which has so much cream and eggs in it already.
1 cup butter, softened
3 cups sugar
3 cups cake flour
3/4 tsp. baking powder
1/2 tsp. salt
1 cup eggnog
2 tsp. vanilla
2 tablespoons rum
1 tsp. cinnamon
3/4 tsp. nutmeg
Glaze – 1 cup powdered sugar and 3 tablespoons cream
Grease and flour a 12 cup bundt cake pan. Preheat oven to 350 degrees. Beat the butter at medium speed for about 2 minutes until creamy. Gradually add in the sugar, beating till light and fluffy. Add eggs in, one at a time. Beat till light yellow. Shift together all the dry ingredients and then add to butter egg mixture, at low-speed, alternately with eggnog till just mixed. Add in the vanilla and rum. Pour into the prepared pan and bake for 50-55 minutes. Remove from pan. Cool on wire rack until cool. Place on plate and mix glaze. Mix powdered sugar with cream and stir until smooth. Drizzle over top of cake
One of our favorite bakeries makes a Toffee muffin that we really like. It don’t get over there on a regular basis, so I had to come up with a recipe to make them myself. Since they did not have enough chocolate in them to suit me, I “tweaked” it just a bit to add a little more chocolate flavor. Hope you like them.
3 cups flour
2/3 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 cup milk
1 cup sour cream
6 tablespoons melted butter
2 tsp. vanilla
1 bag of Toffee bits
1 1/2 cup chocolate chips (you can use the mini chips or regular)
Preheat oven to 400 degrees. Fill muffin pans with liners. Sift flour, sugar, baking powder, baking soda and salt. Beat eggs with milk, sour cream, vanilla and butter. Combine the wet and dry ingredients until just moistened. Do not overmix, this will cause your muffins to be tough. Mix in toffee bits and chocolate chips. At this point you can add chopped pecans if you want. Sometimes I do, sometimes I don’t. Spoon into muffin cups. I use an ice cream scoop, it puts just the right amount into each cup. Bake for 15-20 minutes. They will be a golden brown. Do not overcook, this will produce a dry muffin. If in doubt, insert a toothpick into one of the muffins and if it comes out clean, they are done. Cool on rack. Makes about 16 good-sized muffins.
Many make Queso with the “cheese food product” that can sit on the shelf through the ages, but I like real food and knew that there had to be a way to make “real” Queso with real cheese. Tried all kinds of cheeses but wasn’t having much luck. The dip would end out stringy or a great big lump of rubbery cheese. I knew that Mexican restaurants had been making Queso for a long time and not all of them were using the stuff you get in a jar or the “cheese food product”, so started asking around, got several recipes and then “tweaked” it to make it the way I liked it. Here is the final product. Hope you like it.
1 cup of asadero cheese or chihuahua cheese, shredded fine – Some of the recipes used Monterey Jack and added 2 tablespoons of cream cheese to the recipe, but it was not as flavorful as using the Mexican cheeses. In a pinch, if you cannot find the Mexican cheeses, you can use that option.
4 ounces green chilies, chopped
1/4 cup half and half
2 tablespoons finely chopped onion
2 tsp. cumin
1/2 tsp. salt
1 tablespoon fresh cilantro, chopped fine
Put all the ingredients into a double boiler and heat on medium heat. Cook, stirring occasionally, until cheese is melted and well blended. Keep warm and serve with chips or tortillas.