Tilapia in Wine Sauce

5-6 pieces of talapia (or however many you need) and one more extra
flour
Tbsp butter
olive oil
medium yellow onion chopped
2 cups white zinfandel
1 cup water
chicken bouillion

Bread the fish in the flour and put it in the pan with the onion once the oil and butter melted and is sizzling. Flip once when the bottoms are browned.

Add wine and water and the bouillion, cover for 15-20 minutes until sauce has boiled down and has thickened.

Remove talapia and set it aside except for one piece. Leave that piece in the pan and chop it up with your spatula to very small pieces. Simmer a few minutes more then add the fish back in and coat it with the sauce.

Mmmm! It is really great over rice, so you can cook the rice while you are working on the fish.

NOTE: The fish in this recipe can be substituted with chicken, only add a little more wine and water and no need to cut any of the chicken pieces up.

Enjoy!!!

Apple and Apricot Dump Cake

Ingredients:

1 can apple pie filling
1 can apricot pie filling
1 box yellow cake mix
1/2 cup chopped nuts
2 sticks oleo -- melted

Preparation:
Spray 9x13 inch pan. Spread apple pie filling on bottom of pan and apricot pie filling on top of apples. Sprinkle cake mix on pie filling, drizzle melted oleo on top of cake mix and sprinkle with chopped nuts. Bake at 350 degrees for approximately 40 minutes.

Sue

Lucky Gardnr, I have made your recipe many times and love it.

Sue

Luckygardnr, I think bacon and broccoli would be awesome together!

I have never seen creme fraiche in stores, so I would think just whipped cream would work as a garnish/side.

Berry Buttermilk Cake with Creme Fraiche (Fine Cooking)

For the crumb topping:

2-1/4 oz. (1/2 cup) unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 tsp. kosher salt
2 oz. (1/4 cup) unsalted butter, chilled

For the cake:

2 cups fresh blueberries, raspberries, or a mix
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan and for the berries
4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, softened at room temperature; more for the pan
1-1/2 cups granulated sugar
3 large eggs
2 tsp. pure vanilla extract
1-1/2 cups buttermilk

For the vanilla creme fraiche:

1 lb. (2 cups) creme fraiche
1 tsp. pure vanilla extract
1 Tbs. granulated sugar

Make the crumb topping:
Mix the flour, brown sugar, and salt in a medium bowl. Cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture. (This topping can be made ahead and stored, tightly covered, in the refrigerator for up to a week.)

Rinse the berries well in a colander under running water and spread on paper towels. Let the berries air-dry for at least 15 min.

Meanwhile, position a rack in the center of the oven and heat the oven to 350F. Generously butter and flour a 12-cup bundt pan. In a medium bowl, mix the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held electric mixer, whip the butter and sugar together on medium-high speed until light and fluffy, about 3 min. Add the eggs one at a time, beating well for 15 seconds after each addition.

Scrape the bowl, add the vanilla, and continue whipping until the mixture is light and fluffy, 1 to 2 min.

On low speed, add the dry ingredients one-third at a time, alternating with the buttermilk 1/2 cup at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium and beat for about 15 seconds to mix the batter fully.

Transfer the berries to a medium bowl and toss gently with 2 tsp. flour. Gently fold the berries into the cake batter with a rubber spatula to avoid crushing the berries too much. Scrape the batter into the prepared pan with the spatula, level the batter, and sprinkle with the crumb topping.

Bake until a toothpick or wooden skewer comes out clean when inserted into the middle of the cake, 45 to 55 min. Let the cake rest for 10 min. before turning it out onto a rack. Flip the cake back over so that the crumb topping is on top. Let cool completely and wrap tightly. Store at room temperature overnight before slicing.

Make the vanilla creme fraiche:

In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held electric mixer, whip the creme fraiche, vanilla extract, and sugar until soft peaks form, about 2 min. Cover and refrigerate until ready to use.

To serve:
Slice the cake and serve each slice with a dollop of the creme fraiche.

Michelle, thanks for your contribution! I haven't seen you before, so welcome!

Michelle, we love tilapia so I sure will make your recipe.

I love lemon and blueberries together so I have to try this, too.

LEMON BLUEBERRY LOAF

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups confectioners� sugar, sifted
2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners� sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. Yields: 1-9�5 loaf

BROCCOLI SOUFFLE
20 oz. pkg. frozen chopped broccoli, thawed
1 can cream of mushroom soup
1 c. mayonnaise
1 sm. onion, minced
1 c. grated cheddar cheese
16 Ritz crackers
1 egg, beaten
Butter

Mix soup, mayonnaise, onion, cheese and egg with broccoli. Place in buttered 2 quart casserole. Crush crackers and sprinkle crumbs on top. Dot with butter. Bake at 350 degrees for 45 minutes.

Hi jasdip,

The substitute for creme fraiche should be sour cream - or yogurt.

I think I have seen creme fraiche in Trader Joe's near the cream cheese.

Here is a link that might be useful: Substitute for creme fraiche

Thanks Kathleen.
I was thinking along the lines of whipped cream, because it's a dessert. Cream cheese might work as well....

I'm not sure about yogurt or sour cream though. Do you think it would work?

If either Patti or Laurel see this, do you blanch the broccoli at all for the salad, or just put it all in raw?

Sherry, I never blanch mine, I put it in raw. I don't know what the other gals do, maybe they will post.

Sue

Luckygardner, I add cauliflower to that salad and it is wonderful as well!

Sue, I'm sorry! I thought it was Patti who has said she's made it and likes it, but it was you.

Thanks for letting me know that I can use it raw.
Cauliflower would be good too, Lynn.

Thank you so much for posting the broccoli salad recipe!

I used to make this and had lost the recipe. Now I can't wait to make it again. May go to the store tomorrow for the ingredients!

Hi jasdp,

I'm sorry; I didn't see your question until today. I'm not a big fan of yogurt; the flavor is a little too acidic for me. But I know sour cream will work well in a dessert sauce. However, I think you could use cream cheese instead - the sauce would just have a sweeter flavor.