Sour Cream Streusel Coffee Cake - Unknown Cookbook

Streusel Mixture
1/4 cup plus 2 tablespoons packed light brown sugar
1/3 cup finely chopped toasted walnuts
1/4 cup chocolate chips
1/2 teaspoon ground cinnamon
1/2 teaspoon cocoa powder

Sour Cream Batter
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
3/4 cup unsalted butter, room temperature
3/4 cup sugar

Preheat the oven to 350. Prepare a Bundt pan by spraying it lightly with cooking spray or rubbing with softened butter.

To prepare streusel, toss together the brown sugar, walnuts, chocolate chips, cinnamon, and cocoa until evenly blended. Set aside.

Sift flour, baking powder, baking soda, and salt together. Set aside.

In a separate bowl, blend the eggs, sour cream, and vanilla. Set aside.

Cream the butter and sugar together until very smooth and light by hand with a wooden spoon or with an electric mixer using the paddle attachment, about 3 minutes.

Add the egg mixture in three additions, alternating with the flour mixture. Mix the batter until it is evenly blended after each addition, scraping down the bowl as needed. After the final addition, continue to mix the batter until smooth, 2-3 minutes.

Spoon half of the batter into the Bundt pan. Scatter the streusel mixture evenly over the batter and swirl with a skewer to blend the streusel in slightly. Add the remaining batter over the streusel.

Gently tap the filled pan to release any air bubbles. Bake until a toothpick inserted into center of the cake comes out clean and the top is golden brown, about 1 hour and 15 minutes.

Cool the cake in the pan for bout 10 minutes before removing from pan. Transfer to a cooling rack to finish cooling before slicing and serving or wrapping to store. This cake can be held at room temperature for up to 3 days or frozen for up to 2 months.

Green Chili Spoonbread - Bobby Flay's Bar Americain

2 tablespoons unsalted butter, softened
3/4 cup freshly grated Parmesan cheese
3 cups whole milk
1 1/2 cups fine yellow cornmeal
6 large eggs separated
1 1/2 cups buttermilk
6 cloves roasted garlic, finely chopped 
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 tablespoons kosher salt
1 teaspoon cayenne
3 Hatch or 2 medium poblano or Anaheim chiles, roasted, peeled, seeded, and finely diced
2 tablespoons finely chopped oregano
1/2 cup finely chopped fresh chives
1 tablespoon sugar

Preheat oven to 350. Grease the bottom and sides of a 12-inch square baking dish with the butter and sprinkle with 1/4 cup of the Parmesan cheese.

Bring milk to a boil in a small saucepan. put the cornmeal in a large bowl and whisk in the hot milk. Let cool a few minutes before whisking in the egg yolks. Add the buttermilk, garlic, baking powder, baking soda, salt, cayenne, roasted chiles, oregano, and chives and mix until combined.

Whip the egg whites in an electric mixer fitted with the whisk attachment until frothy. Slowly add the sugar and continue whipping until soft peaks form. Fold the egg whites into the cornmeal mixture and spread evenly in the prepared baking dish.

Sprinkle the remaining 1/2 cup Parmesan evenly over the top of the batter and bake until the inside is soft and fluffy, about 40 minutes. Cut into square and serve hot.

Serves 8-10.

Dixie Caviar - Heart and Soul Cookbook

4 cups frozen or canned black-eyed peas
1 16oz can white hominy, drained (optional)
2 medium tomatoes, chopped
1 cup Italian dressing
1 cup chopped green pepper
1/2 cup chopped onion
4 green onions, sliced
1-2 jalapeno peppers, seeded and chopped
1-2 cloves garlic, minced
1/4 dairy sour cream or plain yogurt
Snipped fresh cilantro or parsley
Tortilla chips or crackers

If using frozen peas, cook according to package directions; drain. If using canned peas, rinse and drain. In a large bowl, combine drained peas, hominy, tomatoes, salad dressing, green pepper, onion, green onions, jalapeno peppers, and garlic. Cover and chill for 1-2 days.

Drain mixture, reserving liquid. Partially chop in food processor by pulsing twice. Do not puree. Add back enough of the liquid to make a nice dipping consistency. Top with sour cream and cilantro. Serve cold with tortilla chips or crackers.

Makes 2 1/2 quarts.

Almost Aunt Peggy's Roasted Eggplant and Mozzarella Bake - The Deen Brothers Cookbook

1 1/2 pounds eggplant, cut into 1-inch cubes
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste
1 cup prepared tomato sauce
1 1/2 tablespoons chopped fresh basil
1 1/2 cups shredded mozzarella ( 6 ounces)
1 cup grated Parmesan Cheese ( 4 ounces)
1 cup Ricotta Cheese ( 4 ounces)

Preheat the oven to 400.
Toss the eggplant with the olive oil and season with the salt and pepper. Place on a baking sheet and roast, tossing occasionally, for 20 minutes, or until golden.

Reduce the oven temperature to 425. Transfer the eggplant to a 1 1/2 quart baking dish. Add the tomato sauce and basil and toss to coat the eggplant. Layer the mozzarella, Parmesan, and ricotta on top. Bake for 20-25 minutes, or until golden.

Serves 4

Chicken Paprikash with Noodles - 365 Ways to Wok

8 ounces egg noodles
5 tablespoons butter
1 chicken (3 pounds), cut up -- I used chicken breast
3 medium onions, sliced
2 tablespoons imported sweet paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
2 tablespoons lemon juice
1 cup sour cream

In a large pot of boiling salted water, cook noodles until tender but still firm, 10-12 minutes. Drain and rinse under cold water; drain well.

In a wok, melt 2 tablespoons butter over medium heat, swirling to coat sides of pan. Arrange chicken pieces extending up sides of wok and cook, turning, until golden brown all over, 8-10 minutes. Remove chicken to a plate. Pour out fat.

In same wok, melt remaining 3 tablespoons butter over medium heat. Add onions and cook, stirring 1-2 minutes. Return chicken to wok. Add chicken broth and lemon juice. Cover and cook until chicken is tender and juices run clear when pierced near bone, 45-50 minutes. (If using chicken breast, cooking time will be greatly reduced.)

Add noodles. Reduce heat to low. Stir in sour cream. Cook, tossing noodles, until just heated through, 2-3 minutes.

Makes 4 servings.

Syrupy Banana Nut Overnight French Toast - The Great Pot Luck Cookbook

6 tablespoons butter or margarine
1 1/2 cups packed brown sugar
5 large ripe bananas cut diagonally into 1/2 inch thick slices
1 long loaf (12 oz) French or Italian bread cut crosswise into 1 inch thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup sliced almonds

In microwave-safe bowl, heat butter in microwave on HIGH for 1 minute or until melted. Stir brown sugar into butter until moistened. With fingertips, press sugar mixture over bottom of 13x9 baking dish. (It's fine if it doesn't cover the bottom.) Spread bananas over sugar mixture; top with bread slices.

In large bowl, with wire whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 350. Remove plastic wrap from baking dish. Bake until bread is golden brown and knife inserted in center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.

Makes 8 main dish servings.

My Grandma's Broccoli Cheese Soup

1 head of broccoli chopped (You can use stems if you want)
1 head of cauliflower chopped
1 large onion chopped
1 family size can of cream of mushroom soup
Milk - enough to fill family sized can of soup
2 pounds Velveeta cheese or American Cheese, cubed
Salt and Pepper to taste
Garlic Powder to taste

In a large pot combine broccoli, cauliflower, and onion.  Fill with enough water so that the vegetables are floating.  Boil until all vegetables are tender.  Drain well.

Return vegetables to pot.  Add cream of mushroom soup, milk, salt and pepper, and garlic powder.  Stirring frequently heat to a soft boil.

Add the cheese a little at a time, stirring until each addition is melted.  You will every once in awhile have to scrape the bottom of the pot.  After all the cheese is added, you may have to adjust the seasoning a tad.

Makes approximately 16 cups of soup.