October challenge

Blueberry Cake

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Submitted by Sharon Newman, who says:  “This recipe is from my father’s mother, Mollie Muskovitz. Everyone always loves it.”

  • 4 cups blueberries (fresh or frozen)
  • 1 1/2 cups sugar
  • 1 stick butter or margarine, melted
  • 2 eggs
  • 1 cup milk
  • 4 cups flour
  • 4 tsp. baking powder
  • 1 tsp. salt

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup butter or margarine

Cream sugar and butter.  Add eggs.  Sift dry ingredients together and add alternately with the milk.  Stir in the blueberries by hand.  Put in a greased 9×13 pan.
Mix the Crumb Topping ingredients together by hand and sprinkle on top of the cake before baking.  Bake at 375 degrees.  The recipe says 45 minutes but it takes longer than that in my oven.  Check with a toothpick.

Asparagus and Manchego Cheese paella

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Adapted from a recipe on www.spain-recipes.com

  • 1/2 cup (4 fl. oz.) olive oil
  • 3 skinless, boneless chicken breasts, cut into chunks
  • 1 large onion, chopped fine
  • 4 cloves garlic, minced
  • 1 1/2 cups (12 oz.) rice
  • 2 cups (8 oz.) broccoli florets, cut into bite-size pieces
  • 3 1/4 cups (26 fl. oz.) chicken broth
  • 1/4 teaspoon powdered saffron or a pinch of saffron threads
  • 8 oz. uncooked shrimp
  • 14 oz. canned asparagus tips or one generous handful of fresh ones
  • salt and pepper, to taste
  • 3/4 cup grated Manchego cheese

Heat the oil in a paella pan, or very large skillet over medium heat.  Cook the chicken until browned on all sides.  Remove the chicken from the pan and transfer to a dish. (This step can easily be done ahead.)

Add the onion and garlic to the paella pan and cook for 2 minutes.  Add the rice, broccoli, broth, saffron, shrimp and cooked chicken.

Reduce heat to medium, cover, and cook for another 20 minutes.

Mix in the asparagus tips and salt and pepper to taste.  Cook for 5 more minutes or until the chicken and rice are tender and the broth as been absorbed.

Remove teh pan from the heat, sprinkle with the Manchego cheese, and serve.

Serves at least 6.

Honey-Spice Pecans

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Submitted by LeeAnn Pantalone

These are super yummy!!!  Great by themselves or on salads…

  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 4 cups of pecan halves

Mix the first 6 ingredients, then stir in the pecans.

Spread on a baking sheet and bake at 325 degrees for 20 minutes.

Allow to cool.  Store in an airtight container.

Mr. Carl’s Strawberry Short Torte

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Submitted by Carl LaFrance

  • 2 1/2 cups whipped cream (ingredients below)
  • 2 lbs. fresh strawberries, quartered
  • 2 Tablespoons granulated sugar
  • 2 pound cakes (traditional, chocolate or strawberry[or equivalent amounts of all three!)
  • Ouzo (Sambuca) to taste
  • Small bar of dark chocolate
Whipped cream:
  • 2 cups heavy (whipping) cream
  • 1/2 cup granulated sugar
  • 2 tsp. vanilla extract.

In a large bowl toss strawberries in 2 tbsp. sugar and place in refrigerator to mingle at least 30 minutes(Overnight is best.).

When ready to assemble:

Cut cakes into 1″ cubes

Prepare whipped cream (In a cold bowl combine and then whip all three ingredients with a cold whisk or mixer on low until it forms peaks.)

In a torte glass or other deep container with clear sides:

Beginning with the cake, make a small, loose layer and drizzle the cake with ouzo to taste, then follow with layers of the cream and strawberries, drizzling ouzo onto each successive layer of cake. Shave dark chocolate on the top for garnish.

Tips: Small layers and placing the cubes on the outside solidly against the sides of the container then pouring the cream in the center before spreading it will achieve a more finished look from the outside of the glass/container.