Petunia Bloom

Blueberry Pound Cake November 17, 2008

Go to ThePioneerWoman.com and print out the recipe for Blueberry Pound Cake.  It was the most moist pound cake I have ever had!  It had a dipping sauce to go with it.  Normally, I would never make the sauce to go with a recipe but I was feeling happy and went ahead and made the sauce.  Yum…Yum…  It was worth it, and my guests loved the sauce!  The secret ingredient:  2 6oz cartons of yogurt

Before you make this recipe, go here and sign up to recieve a coupon for buy one, get one free of Rachel’s Yogurt.  I am not sure why, but I received two of these coupons in the mail.

Making Bread April 1, 2008

I made bread for the first time this week.  It looked like an easy recipe and I had all the ingredients on hand, so I did it!  My dough was really runny.  I had to add a lot of flour but it raised nicely and the bread was amazing.  It had a great texture and taste.  Ryan said it was the best cinnamon bread he had ever had.  He was amazed it turned out so well.  He was very concerned when he saw how runny the dough was at first.  He made me call his Nana.  With Nana telling me how to fix it over speaker phone, Ryan looking over my shoulder, and me doing what Nana was telling me, it was quiet the experience.  I ended up making a pan of cinnamon rolls and a loaf of cinnamon bread out of it.

Here is the recipe:  Feather Roll by Edna Gaugler (Ryan’s Papa’s Sister)

• 3 pkg dry yeast
• 1 t sugar
• 2 c warm milk
• 4 T melted butter
• 1/2 c sugar
• 1 t salt
• 4 c flour + extra for dough and counter
• 3 eggs, beaten

Combine 1 tsp yeast, sugar and milk.  Beat with mixer until well blended and let stand 20 minutes.  Add rest of ingredients.  Beat with stand mixer.  Knead in more flour until dough is sticky.  Let rise in warm place.  Punch down and make rolls of second rising.  Good for cinnamon rolls and cinnamon bread.  Note:  I let them raise after I shaped them as well.

This is the recipe I used for the frosting on the cinnamon rolls.  It was SOO good.  It tasted just like the Rhodes Rolls frosting.

• 8oz cream cheese
• 1/4 c butter, softened
• 1 c confectioner sugar
• 1/2 t vanilla
• 1 1/2 t milk

Quick Meat Sauce and Shells March 26, 2008

In the April addition of Family Circle there were several good lean beef recipes. I tried this one last night and it was wonderful. The following recipe is not the exact same as in the magazine. It is modified to my tastes. I will definitely be making this again! Serves 6 – Prep: 15 mins – Cook: 23 mins

• 1 pound lean ground beef
• 1 large sweet red bell pepper, seeded and diced
• 1 large green bell pepper, seeded and diced
• 1 medium onion, peeled and chopped
• 2 cans (14 1/2 ounces each) diced tomatoes
• 1/2 t sugar
• 1/2 t salt
• 1 t pepper
• 1 pound whole wheat pasta shells
• 2 cups shredded mozzarella

1. In a skillet, cook crumbled ground beef, peppers, and onion for 8 minutes, stirring occasionally.
2. Stir in tomatoes, sugar, salt and pepper. Cover and simmer over med-low for 15 mins, stirring occasionally.
3. Cook pasta following pgk directions. Drain.
4. Spoon sauce over pasta. Top with shredded cheese and serve.

If you make this, let me know what you think!  Here is the original recipe.