Rural Missouri - December 2010 - (Page 21)

H E A R T H & H O M E 1/4 cup milk 1 cup powdered sugar, sifted 1 teaspoon vanilla Preheat oven to 325 degrees. Beat butter and cream cheese on medium speed with a hand mixer until creamy. Gradually add dark brown sugar, beating until well blended. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in chopped pecans and vanilla. Spoon the batter into a greased and floured Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted comes out clean. Cool cake completely before inverting onto a serving plate. For Praline Icing: Bring light brown sugar, butter and milk to a gentle boil in a 2-quart saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour over Bundt cake immediately. M by Heather Berry uch less fussy than layer cakes covered in icing, Bundt cakes are as grand as their regular cake cousins — and much easier to make. Once baked, a gentle tap sends them tumbling from the pan, perfectly fluted and ready to serve. They’re also perfect for any occasion. Dress them up with a drizzle of icing or with a dusting of powdered sugar. Any way you serve them, they’re simple and delicious. Just don’t expect leftovers! Holiday Eggnog Bundt 1 cup butter 1 cup shortening 3 cups flour 1 cup eggnog 3 cups sugar 6 eggs 1-1/4 teaspoons vanilla Preheat oven to 325 degrees. Cream butter and shortening together. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in vanilla; blend well. Pour batter into a well-greased Bundt pan. Bake for 1-1/2 hours. Cool 10 minutes before inverting onto a serving plate. Glaze or drizzle with icing if desired. Festive Orange Bundt 1 cup butter, softened 1 cup sugar 3 eggs 1 cup sour cream 1-3/4 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon grated orange peel 1/2 cup sugar 2 tablespoons cocoa 2-1/2 teaspoons cinnamon Orange Glaze: 1/4 cup fresh orange juice or concentrate 1/3 cup sugar Preheat oven to 325 degrees. In a large bowl, cream the butter, 1 cup sugar and eggs. Beat with hand mixer for one minute. Add sour cream, flour, baking soda, baking powder and orange peel to the mixture and stir by hand until combined. In a separate bowl, combine the 1/2 cup sugar, cocoa and cinnamon; set aside. Spray a Bundt pan with nonstick cooking spray and flour the pan. Spoon a third of the batter into the prepared pan. Spoon half of the sugar/ cocoa/cinnamon mixture over the cake batter in the pan. Place another third of the cake batter in the pan, then sprinkle with the remaining sugar mixture; top with remaining batter. Bake for 50 to 60 minutes. Cool for 10 minutes and invert onto plate. For Orange Glaze: Combine orange juice and sugar in a pan over low heat and stir until sugar is melted. Pour over cake and serve. Island Coconut Bundt 2-1/2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 2 sticks butter, room temperature 2-1/2 cups sugar 6 large eggs 1 teaspoon vanilla 1 teaspoon coconut extract 1 cup canned unsweetened coconut milk Pineapple Glaze: 2 cups powdered sugar 4 tablespoons pineapple juice 1/2 cup flaked coconut Preheat oven to 350 degrees. Spray Bundt pan with non-stick cooking spray and dust with flour. In a small bowl, whisk together the flour, salt and baking powder. In a large bowl, using a hand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Once mixed, add the vanilla and coconut extract. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth. Pour the batter into the prepared Bundt pan and bake for 1 hour and 10 minutes. Cool for 10 minutes, then invert on a serving plate. For Pineapple Glaze: In a mixing Start your holiday season by stirring up this easy Holiday Eggnog Bundt cake. Bundt cakes are an easy choice for holiday bakers bowl, whisk the powdered sugar and the pineapple juice together until smooth. Spoon the glaze over the cake, sprinkle with coconut and serve. chocolate chips and stir to combine. Add creamed banana mixture alternately with flour mixture to the butter/sugar/egg mixture. Spray a Bundt pan with nonstick cooking spray and dust with flour. Spoon batter into prepared pan and bake for 50 to 60 minutes. Cool 10 minutes, then invert onto a plate. Five Golden Rings Praline Bundt 1 cup pecans, chopped 1 cup butter, softened 8 ounces cream cheese, softened 1 16-ounce package dark brown sugar 4 large eggs 2-1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 8 ounces sour cream 2 teaspoons vanilla “Chipanana” Bundt 1/2 cup butter 1-1/2 cups sugar 2 eggs 3 large bananas, ripe and mashed 1 cup chocolate chips 1 cup chopped nuts 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup milk 1 teaspoon vanilla Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together. Add eggs and beat until mixture is light in color. Set aside. Sift together flour, baking soda and baking powder in a bowl; add nuts and set aside. Combine milk, mashed bananas and vanilla. Add Praline Icing: 1 cup light brown sugar, firmly packed 1/2 cup butter, softened Search our archive of recipes on our website at DECEMBER 2010 21

Table of Contents for the Digital Edition of Rural Missouri - December 2010

Rural Missouri - December 2010
Lester Dent
The Owl Innkeepers
Mail Bag
Out of the Way Eats
Best of Rural Missouri
Hearth and Home
News Briefs
Just Claus
Too Good to Be True?
Around Missouri

Rural Missouri - December 2010