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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Monday, June 29, 2020

Streusel Coffeecake

Streusel Coffeecake

1 cup softened butter
1 1/2  cups white sugar
3 eggs
2 tsp vanilla extract
3 cups flour
1  tsp baking soda
2 tsp baking powder
2 tsp salt
2/3  cup yogurt
2/3  cup sour cream
1/4 cup vegetable oil

Beat the sugar and butter together until smooth, then beat in the yogurt, sour cream, oil and vanilla. Mix the dry ingredients together and then stir into the wet mixture. Spoon about 2/3 of the batter into a greased 9X13 inch cake pan. Sprinkle your choice of fillings as below, then dot the remaining batter on top of the filling. Finally, evenly sprinkle the streusel topping over everything. Bake at 350 degrees for about an hour, until nicely browned and a toothpick stuck in the center comes out clean. Allow to cool before cutting.

Streusel: ½ stick soft or melted butter, 1 ½ cups sugar, 1 cup flour. Mix together with fork or your hand, until it makes clumps. Sprinkle the clumps over the everything.


Sprinkle heavily with brown sugar, cinnamon and pecans.

Or: Sprinkle heavily with some sort of berry or cherry, fresh or frozen. If you use cherries, add a small amount of almond extract to the batter, in addition to the vanilla.

Or: Rhubarb, chop fresh or frozen rhubarb, sprinkle lightly with a couple tablespoons of sugar, then put over the batter.

This is especially good with fresh or frozen gooseberries.

Thursday, June 4, 2020

Southwest Cheesy Chicken and Rice

I came up with this one evening when I needed something quick to take to a dinner at work some years back.  I made it with odds and ends in the fridge, along with things I had in my cupboard.  Turned out so good I started making it on purpose.  You can use leftovers or buy things especially for it.  It will always be good. 

1 jar queso, I like 505 Roasted Hatch Chile queso, slightly warmed  or a couple cups of melted Velveeta
4-5 cups cooked rice
4 cups diced cooked chicken or turkey or cooked ground beef or roast pork or beef roast, whatever you have or like
1 small jar chunky picante sauce, I like Pace the best
1 pkg. taco seasoning or 2 tbsp chili powder or your own Mexican spice mix

Mix all together and place in a greased baking dish, top with grated cheese if you wish and bake at 350 for about 30 minutes or until bubbly around the edges and the cheese is browned.   You can also put in a crockpot, top with some grated cheese and then heat on low until bubbly.    This is also very good for filling burritos.  As always, enjoy!!!

Monday, April 13, 2020

Gluten Free Sandwich Bread

Finding a recipe for a gluten free bread that isn't hard and dry or extremely crumbly is always a crap shoot.   Most just don't stand up to what most of us are looking for.   I finally found one that did, even though I did make a few tweaks to it that made it a bit easier.   The ingredient list is short, another plus, and it truly does make a good tasting loaf that slices into slice that hold together well enough to use for sandwiches.   The taste is pretty darned good, too.     My brother in law, Gary, says it makes very good toast and even French toast.  

2 1/2 cups gluten free all purpose flour mix, the 1:1 kind, I like Krusteez
1 1/4 cup hot milk
2 eggs
3 tbsp sugar or honey
3 tbsp oil
1 tbsp cider vinegar
1tbsp quick rise yeast
1 tsp salt
1 tsp xanthan gum
1 packet unflavored gelatin

Grease and then sprinkle with gluten free flour a 9x5 inch loaf pan.   Set aside.  Mix all of the dry ingredients together in a mixing bowl.   Beat together all of the wet ingredients together with a fork and then pour into the mixing bowl with the dry ingredients.   Beat on low speed for 1 minute, then on medium speed for 2 minutes, scraping the bowl between the two times.    The dough will be very soft.   Scrape into the prepared pan and smooth top, with it gently domed in the center.  Cover with a towel and place in a warm to place to rise for about an hour and a half.    When it is about half risen, preheat the oven to 350 degrees.    Place the risen dough into the oven and bake about 45-60 minutes.   The loaf will be golden brown and sound hollow when tapped.   Cool in the pan about 10 minutes, then remove from pan and cool completely on a rack before cutting.  

Wednesday, March 11, 2020

Snickerdoodle Muffins

Preheat over to 400 degrees and spray the cups of a muffin tin with cooking spray or grease very well.

In a large mixing bowl place:
¾ cup sugar
½ cup melted butter
1 tsp vanilla
1 egg
12/ cup milk

Beat together until smooth.

Then add the following:
1 ½ cups flour
½ tsp cinnamon
1 ½ tsp baking powder
½ tsp cream of tartar
½ tsp baking soda
Mix until all are moistened, but do not over mix. Portion into the muffin tins and bake about 20 minutes. The muffins will be rounded and nicely browned. Cool in the pan about 5 minutes, then gently remove to a cooling rack that is over a cookie sheet.

Melt about ½ cup more butter and put in a bowl. Mix together ¾ cup sugar with 2 tsp cinnamon. Dip each warm muffin completely into the melted butter, then roll in the cinnamon sugar. You may need more melted butter and sugar mix to coat all of them. Finish cooling and then eat!

Monday, June 3, 2019

Pineapple Carrot Cake

Pineapple Carrot Cake

To be honest, I have never been that great a fan of carrot cake. There was just something about it that I didn't care for. It may have been the spices (it usually contains nutmeg and I am NOT a fan of that spice), the carrots may have been in too big chunks, too many nuts and or raisins, the cream cheese frosting may have been too cloying, who knows. It just wasn't one of my favorites. However, I have a very good friend who loves the stuff and I wanted to make something special for him. I have tried different recipes, but always on the lookout for one that is “better” in some way. I think I may have found it here. It contains crushed pineapple, no nuts and no raisins. The carrots are supposed to be grated, but I put them in my food processor and finely chopped them. For spices, mostly cinnamon, but just a little bit of ginger to perk it up a bit. And for the cream cheese frosting, only half the amount of cream cheese that most call for. The frosting is lighter and not as rich as most and quite tasty. I think you will like it. This cake should probably be refrigerated if not going to be eaten within a day.

Preheat oven to 350 degrees, grease a 9x13 inch cake pan and set aside.

3 cups finely chopped or grated carrots (I used a 10 oz bag of shredded carrots that I then finely chopped in my food processor, but you can do as you please)
1 8 oz can of crushed pineapple, well drained (or use about a cup and a half of fresh pineapple chopped with the carrots)
4 eggs
¾ cup vegetable oil
2 cups dark brown sugar
1 tsp vanilla extract

Put all in a large bowl and mix until well blended

Then add to the bowl:

2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt

Using a spatula or large spoon, mix until just blended, then spread in the bottom of the prepared pan. Bake for 35-45 minutes, until nicely browned and a toothpick in the center comes out clean. Remove from oven and cool until completely cooled.

For the frosting:

4 oz cream cheese, room temperature
½ cup butter (1 stick), room temperature
1 tsp vanilla extract
2-3 cups powdered sugar

Mix the butter and cream cheese together until well blended, stir in the powdered sugar about ½ cup at a time and continue mixing until it is a fairly spreadable mixture, adding more sugar as need be or it gets too stiff, a little bit of milk can be stirred in. Spread a fairly thin layer on top of the cake.