Please enjoy these holiday recipes from Sarita and myself. Happy Holidays!
Recipe from Sarita Leone
Recipe from Sarita Leone
Perfect for a snowy winter morning, this Breakfast Bundt is a snap to prepare!
Breakfast Bundt
1 cup granulated sugar
½ cup butter
2 eggs
1 cup sour cream
2 t. vanilla
2 cups flour
1 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 t. nutmeg
3 T. brown sugar
½ cup chopped pecans
Cream granulated sugar and butter in a large bowl. Add eggs and mix well. Add sour cream and vanilla and mix.
In a small bowl combine flour, baking soda, baking powder and salt. Add to egg mixture and stir thoroughly to combine.
In a separate bowl combine the remaining ingredients.
Butter a bundt pan and lightly dust with flour to prevent sticking. Pour half the batter into the prepared pan. Spoon half of the cinnamon pecan mixture on top of the batter. Pour the rest of the batter on top of the nuts. Spoon the rest of the nuts on top of the cake.
Place bundt pan in a pre-heated 350-degree oven and bake for 40-45 minutes.
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Recipe from Cindy K. Green
This is the recipe for my grandmother's chocolate fudge. She used to make it every year at Christmas and now I have taken over the responsibility for the family. It's so yummy.
3 cups of sugar
3/4 cup of butter
5 oz of evaporated milk
7 oz of marshmallow fluff
1 tsp of vanilla
bag of chocolate chips
nuts (optional)
In a large pot bring your sugar, milk, and butter slowly to a boil. Continue stirring until all is dissolved and at that point it should be at a boil. Boil for four minutes exactly. Continue to stir. The trick is to dissolve the sugar completely without over cooking. Keep temperature about medium level.
After four minutes, remove pot from heat and add marshmallow, chips, vanilla and nuts. Stir, stir, stir until the marshmallow and chips are totally melted into the mixture. Pour into a greased pan about 8x8 or 9x9. Leave on the counter to cool and then cover and place in the fridge.
To make peanut butter fudge, replace chocolate chips with peanut butter chips and leave out the vanilla. Excellent!
This is the recipe for my grandmother's chocolate fudge. She used to make it every year at Christmas and now I have taken over the responsibility for the family. It's so yummy.
3 cups of sugar
3/4 cup of butter
5 oz of evaporated milk
7 oz of marshmallow fluff
1 tsp of vanilla
bag of chocolate chips
nuts (optional)
In a large pot bring your sugar, milk, and butter slowly to a boil. Continue stirring until all is dissolved and at that point it should be at a boil. Boil for four minutes exactly. Continue to stir. The trick is to dissolve the sugar completely without over cooking. Keep temperature about medium level.
After four minutes, remove pot from heat and add marshmallow, chips, vanilla and nuts. Stir, stir, stir until the marshmallow and chips are totally melted into the mixture. Pour into a greased pan about 8x8 or 9x9. Leave on the counter to cool and then cover and place in the fridge.
8 comments:
Oooh, breakfast bundt sounds like it would be great with some gourmet coffe and chocolate fudge....yum says it all.
Deidre
Cindy and Sarita,
Both of your books sound wonderful. I will be checking out the sites to buy. And those recipes have my mouth watering. They are non-fattening, aren't they??? Good luck with your book sales today.
Happy Holidays to all,
Linda Swift
www.lindaswift.net
Hi Linda. Of course, the fudge is non-fat. :D Did I not mention that before? ;)
Yummy sounding recipes! Thanks for sharing.
Oh, Cindy, how did you know I love fudge? Thanks for sharing such a great recipe. I'm going to try it!
Deidre, I like the way you think! THat's my kind of breakfast, lol.
Linda, I'm so glad you stopped by! So good to see you here.
Definitely non-fattening on the bundt cake. Guarantee it. I mean, the calories just fall out the hole in the middle of a bundt, don't they? ;-)
Hi Cherie. My family loves the breakfast bundt. I'm looking forward to introducing them to Cindy's fudge. *G*
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