Recipes

Bite-size Sour Cream-Pound Cake Cupcakes
1/2 cup butter softened
1/2 (8oz) package cream cheese softened
2 cups sugar
4 large eggs
1 tsp. vanilla
3 cups all purpose flour
1 tsp. baki
     recipe from Paula Hunt Hughes
Birmingham Alabamang powder
1/2 tsp baking soda
1/2 tsp. salt
1 (8oz) container of sour cream
   Desired Buttercream or  Glaze
1. Preheat oven to 350. Beat butter and cream cheese at medium speed  with electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Stir in vanilla.
2. Combine flour and next 3 ingredients.Gradually add to butter mixture alternately with sour cream, beating till blended. Spoon by rounded tablespoons into miniature muffin pans.
3. Bake at 350 for 13 - 15 min.Cool in pans on wire racks 5 min. Remove from pans and cool 30 min. Spread cupcakes with Buttercream or  dip in glaze





PINEAPPLE UPSIDE DOWN CARROT CAKE

I found a new use for my cast iron skillet..I love to cook in my skillet  now I can bake in it too. I found this idea in Southern Living, Sept 2010. I tried the carrot cake one and it was great.

           WILD MUSHROOM SOUP

3 TBS BUTTER
2  SHALLOTS, DICED
 1 1/2 POUNDS MIXED WILD MUSHROOMS shiitake, oyster sliced
1 TBS CHOPPED FRESH THYME
3 TBS FLOUR
7 CUPS LOW SODIUM CHICKEN BROTH
3/4 CUP HEAVY CREAM
1/4 CUP DRY SHERRY
2 TEA SALT
1/8 TEA PEPPER
3/4 CUP PARSLEY CHOPPED

Get a large lidded pot, melt butter over med. heat add shallots, saute 2 min add mushrooms and thyme saute 8 min. sprinke in flour cook 2 min stirring
add stock bring to boil turn down simmer 15 min
stir in cream,sherry, salt and pepper bring to a simmer [ do not boil] 
add parsle and serve