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Recipes
Sour Cream Pound Cake
Ingredients:
2 3/4 cups sugar
3 cups Flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
1 cup butter, softened
2 teaspoons vanilla
6 eggs
1 cup sour cream
Cream butter sugar until light and fluffy. Add vanilla and eggs, one at a time, beating thoroughly after each addition.
Sift flour, salt and soda together 3 times. Add dry ingredients to creamed mixture alternately with sour cream, beating
well after each addition. Stir in pecans. Pour into buttered 9" tube pan or Two 9x5" loaf pans. bakeb at for 60 to 80 minutes. Cool 5 minutes in pan. Remove and cool thoroughly.
Auberge Gingerbread Cake
Ingredients:
4 cups flour
2 1/4 teaspoons baking soda
1 heaping Tablespoon cinnamon
1 heaping Tablespoon ginger
1 1/4 cup sugar
1 teaspoon salt
1 3/4 sticks butter, melted
3/4 cups molasses
1 Tablespoon grated orange rind
2 1/2 cup butermilk
1 Tablespoon vanilla
1 teaspoon orange extract
2 eggs
Icing Glaze
1 grated lemon rind
Jucie of 1 lemon
Enough powdered sugar to make a thick but still running mixture
Mix dry ingredients, mix wet ingredients. Combine. Add more buttermilk if too thick.Bake in a greased bundt style pan 350 degrees F until toothpick comes out clean. Turn out of pan immediately. Pour glaze over.
Lady Fingers with Dairy Delight Dip
Good friends over hot coffee? Make it a memorable occasion! For a sophisticated touch, top off the coffee with fresh GG Golden Guernsey Dairy®
half-and-half and serve lady fingers with this delightful dip.
Dairy Delight Dip
Ingredients:
1 cup GG Golden Guernsey Dairy cottage cheese
1/2 cup GG Golden Guernsey Dairy heavy whipping cream, whipped
1/4 cup sugar
1/2 cup canned, crushed pineapple, drained
1/4 tsp. almond extract
Press liquid from cottage cheese using a cheese cloth. Thoroughly combine all ingredients by gently folding. Chill. Serve with lady fingers.
Lady Fingers
Ingredients:
5 T. powdered sugar
3 egg whites, stiffly beaten
2 egg yolks, stiffly beaten
1/2 tsp. vanilla
1/2 cup flour, double sifted
1/4 tsp. salt
Add the powdered sugar to the beaten egg whites; mix well. Add the egg yolks and the vanilla extract. Combine the flour and salt and fold in to the
egg mixture. Line a pan with ungreased baking paper. Using a pastry bag, press strips four inches long and one inch wide onto paper. Sprinkle with powdered sugar
and bake at 350 degrees F for ten minutes. Serves 4.
Sunday Brunch French Toast
This unique, stuffed French toast will melt your guests hearts!
Ingredients:
4 slices bread of choice
2 eggs, beaten
1 cup Morning Glory Milk
2 dash salt
5 T. Morning Glory Cottage cheese, well drained
1 dash cinnamon
1 tsp. sugar
1/2 tsp. vanilla extract
Garnish options:
Cinnamon sugar, Morning Glory sour cream, strawberries
Instructions:
Cut bread slices in half. In a medium sized bowl, mix beaten eggs with milk and salt. In separate bowl, mash cottage cheese adding salt, cinnamon, sugar,
and vanilla to taste. Spread the cheese filling evenly over four half-slices of bread. Top with remaining bread to form sandwiches. Carefully dip and soak each sandwich in
egg-milk mixture. Allow excess liquid to drip off. Melt butter in skillet and add sandwiches.
Fry slowly until first side is golden. Turn and brown second side. Serve with garnish. Serves 2.
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Kids Caps & Cash™
Redemption program is extended for 2007-2008 school year. If you are currently enrolled, there is no need to enroll again. You may use the same identification numbers.
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