Recipes - Famous Recipes - Recipes Recipe - Famous Recipes: Famous Recipes - Some fun Desserts to try

Table of Contents:

Sour Cream Coffee Cake
Banana Bread
Snicker Salad
Orange Marmalade Cookies

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[Russia] Sour Cream Coffee Cake [Oladyi]
Servings: 10 (or so)

8 tablespoons (1 stick) unsalted butter or margarine
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
for "filling":
1/4 cup white sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
optional:
1 cup chopped nuts
1 cup chocolate ganache or chocolate/fudge sundae sauce (if you don't
have some chocolate ganache laying around waiting to be used, as I did)

1. Preheat oven to 325F and grease a 10-inch tube or bundt pan

2. In a large bowl, beat butter and 1 cup of the sugar until light and
fluffy, about 5 minutes. [Or process about 30 seconds in bursts in large
bowl of food processor.] Add eggs, sour cream, and vanilla. Continue to
beat until ingredients are well blended. [about 3 minutes with a cake
mixer; 30 seconds or less in food processor]

3. Combine flour, baking powder, baking soda, and salt. Add to egg
mixture and beat JUST until thoroughly combined.

4. For the filling, mix together brown sugar, the remaining 1/4 cup
sugar, cinnamon, and chopped nuts, if using (I used Texas pecans).

5. Pour half the batter into greased pan. Spread 2/3 of the filling
mixture over batter. Drizzle 1/2 cup of the chocolate sauce over that.
Cover with remaining batter, then sprinkle on remaining filling mixture.

6. Bake for 60 minutes, or until toothpick inserted into cake comes out
clean.

7. Let cool a few minutes then invert onto plate. Drizzle top with
remaining 1/2 cup of chocolate sauce, or any thin icing.

Enjoy!

Chocolate Ganache Glaze
I made this at Christmas time to dress a cake. Much was left over.
Obviously it keeps in the refrigerator in a sealed container. I've used
it to fill blintzes, marble butterscotch brownies, and fill a sour cream
coffee cake. Something to have on hand!

Note: the longer the ganache sits, the thicker it gets -- to an almost
fudge-like consistency. If you need to drizzle it, just zap it 15 to 30
seconds in the microwave.

8 oz bittersweet or semisweet chocolate, chips or finely chopped.
1 cup heavy cream or half-and-half

1. Place chocolate in a large heat proof bowl.
2. Bring the cream just to a boil over medium-high heat; pour directly
over the chocolate. Allow to sit 5 or so minutes, use a spatula to
gently stir the chocolate and cream until combined.
3. Allow to sit 15 or so minutes until consistency of thick syrup. If
not used immediately, refrigerate in a sealed container. Will keep some
months, but not indefinitely.
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Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/3 cups mashed bananas
½ cup diced walnuts (or other nuts of choice)

Directions
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9 x 5 loaf pan.
3. In a large bowl, sift together flour, salt and baking soda.
4. If adding nuts, toss them with the flour mixture.
5. In a separate bowl, cream together the brown sugar and butter until
light and fluffy.
6. Stir in eggs, vanilla and bananas until well-blended.
7. Add banana mixture to the flour mixture and stir in just to moisten
(don’t over mix or use a beater).
8. Pour batter into pan and smooth out.
9. Bake in preheated 350 F oven for 60 – 65 minutes or until a
toothpick or wooden skewer inserted into the center of the loaf comes
out clean.
10. Let bread cool in pan for about 10 minutes.
11. Turn out onto a wire rack to cool completely.
(I elevate my wire racks to 6 inches off the surface and put them on
paper bags to absorb the moisture from the steam of the bread. This
keeps the bread from getting soggy on the bottom.)

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Snicker Salad

1 Tub (8 oz) Cool Whip, thawed
1 Jar Marshmallow Crème
1 Pkg (8 oz) Cream Cheese, softened
4 Apples, peeled and cut into bite-size pieces
4 Snicker Candy Bars, cut into small bites

Combine all, and chill for 1 hour before serving.
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ORANGE MARMALADE COOKIES

1/2 cup shortening
1 cup orange marmalade
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chopped pecans

Cream shortening; add marmalade, beating well at medium speed of
electric mixer until light and fluffy. Add egg and vanilla; beat well.
Combine flour, soda and salt; stir well. Add to creamed mixture, mixing
well. Stir in pecans. Drop dough by rounded teaspoonfuls 2 inches apart
onto ungreased baking sheets. Bake at 350*F for 12 to 15 minutes, or
until cookies are lightly browned. Let cool completely on wire racks.
Yield: 4 dozen.
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