I can’t explain to you the unbelievable flavour of this cake. We have company coming and I wanted to add this type of cake to a dessert I am also making.
It is super easy to make but WOW!
- 4 large eggs
- 1 cup butter, room temperature
- 1 cup sugar
- 1 1/2 cup flour
- 1/2 cup sour cream (not the light kind)
- 2 tsp. lemon flavour (or almond)
- 1/2 tsp. baking powder
Preheat oven to 350 degrees. Butter and flour a 9 x 5 inch baking loaf pan.
In a medium bowl, whisk together the flour and baking powder and just set aside.
In your electric mixer, cream the butter and sugar together until really light and fluffy. Scrape the bowl down and then add the eggs, one at a time, making sure to incorporate well.
Add the sour cream and flavouring. Mix until well combined and again, scrape the bowl down.
Add the flour mixture and mix well together, scraping down a few times. Use your spatula to transfer to your baking dish. Carefully smooth the top down.
Bake for about 40-55 minutes (depending on your oven). Should have a light, golden colour. Test with a skewer.
When done, transfer to a rack to cool down completely. Cover with wrap before the family dives in and eats it all. Will keep in the fridge for a few days.
Bring to room temperature to slice and serve.
Wellington Lobster/Scampi
If you live anywhere near the ocean, or a top notch restaurant like the Red Lobster you know how wonderful it all tastes. This recipe is a little different and I am sure you will repeat the recipe many times over.
To serve 6 people (adjust to number of diners)
- 6 small lobster tails
- 6 eggs
- 1 tbsp. or so of plain vinegar
To poach the eggs, fill a wide pot with water and the vinegar added. Bring to a boil and reduce the heat to a simmer. Break the eggs, one at a time, and CAREFULLY add to the water. Cook for about four minutes or until the whites are set. Be sure to baste the eggs while cooking with the water. With a slotted spoon remove the eggs and submerge in ice water.
To make the blender sauce, you will need:
- 3 egg yolks,
- 1/4 cup orange juice (or even blood orange juice)
- 8 oz. butter
- 1 tbsp. lemon juice
Put the yolks in a blender and blend really well. Boil the orange juice until it reduces down to 1 tbsp. Add the butter and lemon juice and bring to a boil. With the blender running, carefully drizzle the butter mixture into the yolks in a slow, but steady stream until fully incorporated. Season with salt and white pepper. Keep warm.
Reheat the lobster for a moment by slipping it back into the reheated water.
Split english muffins in half and place one half on each plate. Spoon a small portion of the sauce on top and top each one with an egg and spoon remaining hollandaise on top. Place the lobster tail meat or scampi on top of the egg.
This makes my mouth water. It is so scrumptuous
Pumpkin Smoothie
This smoothie is little different….it is packed with vitamins and is really scrumptious. Did I say “non-fattening?” I don’t think so.
- 1/4 cup pure pumpkin
- 1/4 cup vanilla yogurt
- 1 small banana
- 1 tsp. creamy peanut butter
- 1 tbsp. honey
- 1 cup whipping cream
- dollop of whipped cream
- sprinkle of cinnamon
In a blender, mix 1/4 cup canned pure pumpkin and vanilla yogurt. Add a small banana and a spoonful of creamy peanut butter and a tbsp. honey. Blend well.
Now add a handful of ice cubes and about 1 cup of whipping cream until you get the desired consistency. If it is too thick, thin with a little milk. Top with a dollop of whipped cream and cinnamon.
All who try this always ask if there is more.
McLaren’s Cheese Biscuits
These are amazing biscuits to serve with dinner. Would be a great enhancement to the Ginger Lamb Loin dinner. This recipe makes 12 biscuits.
- 6 tbsp butter, melted
- 3 3/4 cups flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp. baking soda
- generous pinch of salt
- 1/2 cup cold butter, cut in small cubes
- 2 1/2 cups McLaren’s cheese (red tub)
- 1 3/4 cups buttermilk
Preheat oven to 425 degrees. Brush large muffin tins with the melted butter, reserve remaining to brush on the baked biscuits.
In a mixer, pulse the flour, baking powder, baking soda and salt to combine. Add 1/2 cup of the chilled butter again pulsing until coarse meal forms. Transfer to a large bowl and fold in the cheese. This cheese must be broken into smaller pieces. It is so creamy it won’t grate.
Add the buttermilk and mix only until blended. This will be sticky. Divide into the muffin tins (approximately 1/2 cup each).
Bake until golden brown (25-30 minutes) and brush with remaining melted butter. Let them cool in the pan for about 10 minutes and serve warm.
In a word…scrumptuous.