SARAH LEE POUND CAKE CLONE

I don't know how many times I've tried one of those clone recipes and later thought..."close, but no cigar".  But this time, I've hit the mother lode.

Not only is this cake made from standard pantry staples, but it is rich, buttery and it has a very fine and velvety crumb, just like a Sarah Lee pound cake. I can think of a million great uses for this quick and easy cake, but I doubt it will last that long around here. I'm definitely going to be putting one of these beauties in the freezer for unexpected guests.

 

 

 

8 ounces butter at room temperature (no substitutions)
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups CAKE FLOUR  (important, no substitutes)
2 teaspoons lemon extract
1 teaspoon vanilla extract

Recipe calls for an 8 1/2" loaf pan. If you are using Pyrex, preheat your oven to 325°. If you are using a metal pan, preheat the oven to 350°. Spray the pan with cooking spray, then line it with parchment paper (or foil) and spray again.

Cream the butter and powdered sugar with an electric mixer on high speed for a full FIVE MINUTES.

Add one of the eggs and a couple spoons of the flour and beat another TWO MINUTES.

Add the 2nd egg and half of the remaining flour  and beat another TWO MINUTES.

Add the sour cream and the rest of the flour and the extracts, and beat another TWO MINUTES.

Spread the batter into the greased parchment paper lined loaf pan and bake  65 minutes or until a toothpick tests clean.

Cool in the pan (on a rack) for 20 minutes before you take it out of the pan.  Wrap the HOT pound cake snugly in plastic wrap and cool completely.

 

NOTES: It is important to use cake flour. With all of the mixing in this recipe, all purpose flour or bread flour wouldn't give you a very good cake.

Fresh Handmade Egg Tagliatelle Pasta

Here are all the steps and secrets to make the perfect fresh, handmade egg pasta 

It's easier than you think. All you need is flour, eggs and a rolling pin.

Finally, here it is! My recipe on how to make homemade, fresh pasta!! I couldn't possibly have a blog about Italian food and NOT post this one.
Making fresh pasta is pretty easy and a lot of fun. And check out the list of ingredients. ONLY flour and eggs! Amazing, right?! And all you need in addition to the flour and eggs is a rolling pin or a pasta maker to roll the dough. I don't own a pasta machine, but  yes! it is in my Christmas' wish list :-) The rolling pin can do all the work, but the machine is probably a good investment, saving you some time, making the pasta all the same thickness, and cutting it in perfect shapes. Hand cut pasta will not be perfect, but I find that's the beauty of it too... otherwise, how would your guests know you actually made it?!?
With this recipe you can make tagliatelle (1/4 inch wide), pappardelle (1/2 inch wide), lasagna sheets or stuff the pasta and make tortellini or ravioli.
This recipe asks for 100 gr (about 2/3 cup) of all-purpose flour and one egg per large serving, ie. a full plate of pasta! I suggest weighting the flour for a more precise measurement.
Fresh pasta can be stored in the refrigerator for up to 3 days, or in the freezer for a couple of months. Before you can freeze or refrigerate the pasta, you need to let it dry, for about 30 to 60 minutes, so it will not stick together. After the pasta is dry you store it in a plastic bag or other container and refrigerate or freeze.
Here is the recipe for you.

Ingredients: serving 4

• 2 2/3 cups* (400 gr) of all-purpose flour
• 4 eggs

*I suggest weighting the flour. A cup of flour lightly packed can be as light as 100 gr, while if you use your cup to pick up the flour from the bag (like I do) you get 150 gr in one cup,

Preparation time: 30 minutes, plus 60 minutes inactive

Directions:
1. Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs.

2. Using a fork gently mix the eggs and incorporate some of the flour from the sides. Make sure you don't let the eggs run outside the flour and all over your counter.

3. Once the dough starts to come together you need to use your fingers and continue incorporating more flour.

4. You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. As you can see from my picture I have some left over flour. How much flour you will need mostly depends on the size of the eggs.Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic.

5. Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes. Wrap it again and let it rest for another 30 minutes.

6. Cut in half the dough, so that it's easier to work with. Re-wrap the half that you are not using in the plastic wrap so it will not dry up. Roll half of the dough using a rolling pin, or the pasta maker. Make the pasta as thin as you can. It should be less than one millimeter in thickness... which is super thin. When you roll the pasta make sure it doesn't stick to the counter. Turn and move the dough constantly while rolling. Add a little flour if necessary.

7. Cut the dough in half. Place the two half on top of each other and fold (or roll) on itself. Using  a sharp knife cut the tagliatelle, about 1/4 of  an inch wide. Or any desired shape.

8. Unfold the tagliatelle and set aside on a lightly floured surface, or cookie sheet covered with parchment paper (and a bit of flour). Do the same with the remaining dough. (roll, cut in half, fold, and cut in strips)

If you are not cooking the pasta right away, let it sit for 30 minutes on a lightly floured baking sheet, covered with plastic wrap, and refrigerate for 2 or 3 days.
To cook, boil in salted water for only a few  minutes depending on its thickness. Watch it carefully and taste it before draining. Serve with your favorite sauce. Enjoy!!

Butter-Free, Easy and Delicious Blueberry Muffins

Homemade, butter-free muffins

Soft, moist and filled with sweet blueberries 

One of the great things about living in California is that you find fresh berries at the farmers' market pretty much all year long. Yesterday I bought these delicious organic blueberries and couldn't wait to come home to bake some muffins. These are super easy to prepare, and so delicious. To make them healthier, I didn't use butter in this recipe but vegetable oil. The results are as great!
Blueberry muffins are one of my favorite. The berries add a fruity and sweet flavor in every bite. Blueberries are not only delicious but, as I'm sure you are aware of, are a great source of antioxidants. But did you also know that studies suggest that blueberries are  beneficial for our brain, by improving our memory, and slowing down memory loss that normally comes with aging? I have been feeling so forgetful lately. It could be that I have way too many things in my daily schedule. Or yes, it could also be that I'm getting older. Either way, I better start improving my cognitive functions now, and have all of these muffins for myself ;-)


Ingredients: to make 20 regular muffins, or 18 extra large

• 3 eggs
• 1 cup (200 gr) of sugar
• 1 and 1/2 cups of milk (375 ml) (I used whole milk)
• 2 teaspoons of vanilla extract
• 1/2 cup (125 ml) of vegetable oil
• 8 oz (225 gr) of fresh (organic) blueberries 
• 4 cups (600 gr) of all-purpose flour
• 1 (15 gr) tablespoon of baking powder
• 1/3 teaspoon of salt
• about 2 tablespoons of coarse raw sugar for decorating

Preparation time:
Directions:

1. Preheat the oven to 400º F (200º C). In a bowl, whisk the eggs together with the sugar until fluffy. Add the milk, vanilla extract and the oil and mix until combined. 

2. Add the flour, salt and baking powder. Mix until combined. Do not over-mix or your muffins will not turn out as soft.

                                        

                                        

3. Fold in the blueberries using a spoon.

4. Line 18-20 muffin tins with paper liners. Spoon the batter evenly into the cups (should fill almost to the top). Sprinkle with the coarse sugar.

5. Bake at  400º F (200º C) degrees for 10 minutes. Lower the temperature to 375º F (190º C), and bake for another 30-35 minutes or until the top is golden. Test with a toothpick for readiness.

Enjoy!

Savory chicken rolls with ham and provolone cheese

For tonight, not your usual boring chicken dinner.

These chicken rolls with ham and cheese, saute' in white wine,  make a fun and delicious meal for your family

With a busy daily schedule it's useful to have some easy and quick dinner recipes, especially if they can be prepared ahead of time. So here is one for you to add to that list.
I made these chicken rolls with ham and cheese yesterday before picking up the kids from school. I knew what was coming up for me in the afternoon. In addition to the usual homework and violin practice, my kids had a basketball game, and a loooong baseball practice. Two different locations, obviously! Which meant A LOT of driving around in traffic. We made it home really late, all exhausted and really hungry. Luckily I planned ahead of time, so I only had to warm up the chicken rolls, dress the salad and voila', dinner was ready in no time!
My kids devoured these rolls in two minutes. Deliciously filled with ham and cheese, saute' in white wine and aromatic herbs. Savory, quick and homemade.


Ingredients: serving 4

• 8 thin slices chicken breast (total about 1.25 lb, 550 gr)
• 8 slices (4.5 oz, 130 gr) of ham
• 8 slices (6 oz, 185 gr) of provolone cheese
• 1 garlic clove, crushed
• a few sage leaves
• 2 rosemary sprigs
• 1/3 cup (80 ml) of white wine
• extra virgin olive oil
• salt

Preparation time: 40 minutes
Directions:
1. Cut the chicken breast in 8 thin slices. Pound the  slices to make them thinner and more even. I use plastic wrap to cover the chicken, so that you don't get your kitchen counter all messy.

2. Place one slice of ham and one of cheese (cut it in half if necessary) over each slice of chicken.
Roll up starting from the smallest side, and secure with a toothpick.

3. In a large pan, saute' the crushed garlic clove, in a few tablespoons of oil, with the rosemary and the sage.

4. Add the chicken rolls. Cook over medium-high heat for a couple of minutes. Turn the rolls over and cook for another few minutes.

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5. Salt to taste. Add the white wine. Cover the pan and cook the chicken for another 20 minutes over medium heat.

Remove the toothpick, and if you like, cut in slices. Serve with your favorite veggies.

Buon Appetito!