I'll share my recipe, if you'll share yours, March 29, 2012

14 years ago

Avocado Pound Cake - Bon Appetit

yield: Makes two 9x5-inch loaves

Ingredients

3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

3 cups granulated sugar

1 cup plus 2 tablespoons ripe mashed avocados

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

Preparation

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.

In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.

Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.

With the mixer on low speed, add half of the flour mixture.

Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated.

Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.

Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.

Cake will last, well wrapped, at room temperature for up to 4 days.

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Comments (3)

gazania_gw
14 years ago
Growing up, it wasn't Easter till the pickled eggs and beets were put on the table. It is almost time to prepare them so the color has time to go through to the yolks by the holiday. I like to give the eggs at least 5 days to marinate.

Pickled Beets and Eggs
2 cans of small whole beets
1 cup apple cidar vinegar
1/4 cup sugar (a little more or less to taste)
1/2 tsp salt
Drain the beets. You should have about 1 1/2 cups of juice. To that add the vinegar, sugar and salt. Heat this in microwave long enough to dissolve sugar. You will have enough liquid to submerge all the beets and about a half dozen eggs in a deep container. I always double this for Easter.
glenda_al
14 years ago
Root Beer Dogs

8 hot dogs, cut into 1-1/2-inch chunks
2 cups complete pancake and waffle mix
1 cup root beer soda
2 cups vegetable oil
Instructions
1.In a large bowl, combine pancake and waffle mix and root beer soda; mix well.
2.In a large skillet, heat oil over medium-high heat.
3.Dip hot dog chunks into batter, coating evenly, then place in oil and cook 2 to 3 minutes or until golden on all sides. Place on a paper towel-lined plate and repeat with remaining hot dog chunks. Serve immediately.
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patti43
14 years ago
This is the fruit salad I decided on for our morning after Easter brunch.

YOGURT STRAWBERRY FRUIT SALAD

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2 bananas
1/2 pint blueberries
2 peaches
2 cups of yogurt (unflavored recommended)
3 tablespoons of honey
1 teaspoon of cinnamon

Wash, drain, and hull the strawberries. Slice the hulled strawberries into halves. Cut the bananas and peaches into 1/2 inch pieces. Into a large mixing bowl, place the yogurt and honey and mix it together well. Add the strawberries and other fruit into the mixture. Chill the entire yogurt strawberry fruit salad until desirably cool or cold. Sprinkle the cinnamon. Serves 6. Maybe granola on top???

I'll share my recipe, if you'll share yours, March 29, 2012

Comments (3)

gazania_gw

glenda_al

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patti43

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