Best Lemon Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake from Genius Kitchen

Wonderful cake that is not too sweet and nice and dense.  I think next time I will try a little more lemon in the cake.

READY IN: 1hr 5mins	SERVES: 16

Ingredients 

• 2 ³⁄₄ cups flour
• 1 ¹⁄₂ teaspoons baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• 1 cup butter or 1 cup margarine
• 1 ³⁄₄ cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest (1 lemon)
• 1/2 teaspoon lemon extract
  
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ¹⁄₄ cups blueberries, tossed with
• 1 tablespoon flour

• Glaze

• 1 ¹⁄₂ cups confectioners' sugar
• 8 -10 teaspoons lemon juice
• 1 tablespoon corn syrup
• lemon zest (to garnish)
• Directions

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

Tomato-Basil Parmesan Soup

This was a recipe in the BYU alumni magazine.  It is made in a crockpot and so easy and good.
It makes 2 quarts.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp. dried oregano or 1 Tbsp fresh
1 Tbsp dried basil or 1/4 cup fresh
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh, if using dried add those 2 ingredients in the last hour of cooking.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About and hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into the slow cooker. Stir and add Parmesan, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

225 calories per 1 cup

Mazurka Bars

Mazurka Bars

This is similar to the wonderful bars at Great Harvest.  You can really use any fruit you have around for the filling. Last time I put in a bag of pie cherries that I had bought from the organic farmer. I often see them with blueberry and raspberry mixed in together. Just put enough on the bottom crust to give good coverage. I don't add any sweetening or liquid. I just pour them on. I also used some crushed up graham cracker in place of some of the flour because we were up at a cabin and I ran out of the regular stuff. It tasted just great. I think I will try some whole wheat flour next time although probably only substituting half so you still have the rich pastry.

This was fun to make with my young grand-daughters. Not many ingredients and they loved patting the dough down into the cake pan.

Apricot Filling

·         8 ounces (about 48 halves) dried apricots

·         1 cup water

·         4 tablespoons sugar

1.      Bring the apricots and the water to a boil, uncovered, in a small, heavy saucepan with a tight cover over high heat. Reduce the heat to low, cover the pan, and simmer until the apricots are very tender, about half an hour, depending on the apricots. The fruit should be very soft and the water should be partially but not completely absorbed.

2.      Press the apricots with a potato masher or stir and mash vigorously with a fork. I used the food processor which worked beautifully. The mixture should be very thick. Add the sugar and stir until it dissolves. Cool to room temperature. If you wish, this filling may be made ahead of time and refrigerated.

Polish Pastry

Different from American pastry. This has a crumbly texture.

·         1 1/4 cups sifted all-purpose flour

·         1/4 teaspoon salt

·         1 cup dark brown sugar, firmly packed

·         6 ounces (1 1/2 sticks) cold butter, cut into 1/2-inch pieces

·         1 3/4 ounces (1/2 cup, firmly packed) shredded coconut (the unsweetened flakes are really good, too)

·         3/4 old fashioned or quick cooking (not "instant") oatmeal

·         2 ounces (generous 1/2 cup) walnuts, cut medium fine

1.      Adjust an oven rack one-third up from the bottom and preheat oven to 325 degrees.

2.      Place the Flour, salt, and sugar in a mixing bowl. With a pastry blender cut in the butter until the mixture resembles coarse meal. Stir in the coconut, oatmeal, and walnuts.

3.      Place half (3 cups) of the mixture in an 7x11-inch pan. Press it evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand press against the paper to make a smooth, compact layer. Remove the wax paper.

4.      Spread the apricot filling smoothly over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling and repeat the directions for covering with wax paper and pressing smooth. Remove the wax paper.

5.      Bake for 60 to 70 minutes until the top is barely semifirm to the touch.

6.      Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.

Broccoli-Cheese Soup

Broccoli-Cheese Soup

3 C chopped broccoli
2 C chopped celery

Simmer in water until tender and drain

1 1/2 C chopped onion
1/2 C butter

Cook until onion is tender

Into onions , stir in until smooth:

1/2 C flour

Add and cook until thickened:

4 C milk
1 tsp. salt
1 tsp. pepper
drained vegetables

Stir in until melted:

2 C grated Swiss cheese

Potatoes and Peas au Gratin

Potatoes and Peas au Gratin

1 can Cream of Celery soup
1/2 C skim milk
1/2 C fresh or frozen peas
1 pimento, minced
5 C sliced, cooked potatoes (about 4 medium sized)
1 C (1/4 lb.) Shredded sharp cheddar cheese

Combine soup and milk in a saucepan and heat, stirring until blended. Remove from heat, stir in peas and pimento. In a buttered 9-inch square pan alternate layers of sliced potatoes, soup mixture and cheese. Bake in a hot oven (400*) for 35 minutes or until top is golden brown.

Sausage and Egg Casserole

Sausage and Egg Casserole

This is our Christmas breakfast. Put together a day ahead and refrigerate. Can make with chopped ham or bacon.

2-1/2 C milk
3/4 tsp dry mustard
4 eggs, beaten
8 slices bread (cubed)
2 cups grated cheese
1-1/2 lb. sausage (browned)
1 can Cream of Mushroom soup
1/2 C milk

Butter 9 X 13 pan. Add in this order *Do Not Stir*
1. Bread
2. Cheese
3. Sausage

Mix 2-1/2 C milk, mustard and eggs. Pour over other ingredients. Let stand overnight. In morning mix soup with 1/2 C milk. Pour over casserole. Bake 1 and 1/2 hours in 350* oven.

Curried Vegetable and Chickpea Stew

From http://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67

From The Kitchn

Curried Vegetable and Chickpea Stew

Serves 8 to 10

Adapted from Cooking Light
1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.
Serve on its own or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes:

• Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
• Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted. Taste and add more seasonings if needed.

Per serving, based on 8 servings. (% daily value)

Calories

321

Fat

10.5 g (16.2%)

Saturated

5.9 g (29.3%)

Carbs

48.9 g (16.3%)

Fiber

13.7 g (54.8%)

Sugars

12.4 g

Protein

13.2 g (26.4%)

Sodium

1220.8 mg (50.9%)