Elm Creek Quilts [13] The Quilter's Kitchen by Jennifer Chiaverini

Author:Jennifer Chiaverini
Language: eng
Format: mobi, epub
Tags: Contemporary, Historical
ISBN: 9781416583295
Publisher: Simon & Schuster
Published: 2008-10-07T05:00:00+00:00

Place all the ingredients in a bowl, toss, and serve immediately.

Sour Cream Cake

Serves 10 to 12

1 cup whole milk

¾ cup poppy seeds

½ cup sour cream or whole-milk yogurt

1 tablespoon vanilla extract

2 tablespoons fresh lemon juice

1 cup (2 sticks) unsalted butter, at room temperature

11/3 cups sugar

3 large eggs, at room temperature

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

Preheat the oven to 350 degrees F. Lightly butter a standard Bundt pan.

Place the milk and poppy seeds in a small saucepan and bring to a low boil over medium-high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla, and lemon juice and mix well.

Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy, and a pale lemon color, 3 to 5 minutes. Add the eggs one at time, beating well and scraping down the sides of the bowl before each addition. Add 1 cup of flour and beat well. Scrape down the sides of the bowl and add half the reserved poppy seed mixture, continuing to beat.

Scrape down the sides of the bowl, add the baking powder, salt, and the remaining 1 cup of flour and beat well. Scrape down the sides of the bowl again, then add the remaining half of the poppy-seed mixture and mix well. Scrape down the sides of the bowl and pour into the prepared pan.

Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, 45 to 50 minutes.

Pot Luck Punch

Yield: 12 cups

4 cups grapefruit juice

4 cups orange or tangerine juice

2 cups pomegranate juice

2 cups cranberry juice

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